Nothing beats an egg (no pun intended) fresh from the farmers’ market. Employ any tender, seasonal green and herb as the weather changes in this quick, wholesome meal.
Kid-friendly kitchen jobs: Snapping the tough ends off asparagus or cracking eggs into a bowl and whisking.
Kid-friendly food swaps: Use mild cheddar cheese in place of goat cheese on half of the frittata if the latter is too strong for their palates.
Try broccoli and rosemary in winter, spinach and basil in summer, and kale and sage in fall. Or, head to the market and see what’s fresh.
In a 9 in (23 cm) medium skillet or cast iron pan, heat butter or oil over medium heat. Sauté onion until translucent, about 5 minutes. Add asparagus and cook for 2 to 3 minutes, until tender and bright green.
In large bowl, whisk eggs with milk, chives, mint, salt, and pepper. Pour into pan with asparagus and cook over medium heat, stirring to begin cooking eggs, for 2 to 3 minutes. Remove from heat and dot the top with cheese.
Transfer frittata to oven and bake until eggs are set and beginning to brown on top, about 10 to 15 minutes. Using an oven mitt (the handle will be very hot!), remove frittata from oven. Slice into wedges and serve with a fresh salad.
This recipe is part of the A Week of Healthy Recipes collection.
Treat yourself to a steak dinner, using tofu instead of meat. The tangy chili-spiked marinade does double-duty as a finishing sauce and transforms otherwise bland tofu into a dish that’ll sound your taste buds’ fire alarm. Bird’s eye pepper would be a good substitute for habanero if needed. Dousing the fire If you find yourself with a mouth on fire after taking a bite of a chili-infused dish, don’t try to douse it with water. Instead, reach for a glass of milk. The protein casein in dairy is known to help subdue the flame. Water won’t help nearly as much.
Ice cream cakes and/or cookies are everyone’s favourite. And here’s a great option for a delicious “Dad’s” cookie cake that’s gluten free! A simple-to-make cookie cake that’s made even easier when the dough is tossed together in a food processor. End a delicious Dad’s Day meal with this deliciously cool and creamy sweet dessert. Best beer? Extra yum when served with small glasses of chocolate-flavoured stout or porter. When Dad loves his cookies We made this delicious dessert into a cake, but it can easily be made into individual ice cream cookies. Roll out dough into 1/4 in (6 mm) thickness and cut into 2 in (5 cm) rounds. Bake, cool, and chill. Once chilled, spoon ice cream in between chilled cookies. Freeze until firm. Drizzle with melted chocolate or dip into melted chocolate.
Coffee-flavoured BBQ sauce? Why not? It’s a strikingly flavourful combo—sweet, tangy, bold, and rich. It can be used not only on pork but on a variety of other meats. We marinated tenderloin in it and doubled up on the smoky flavour by grilling it on a cedar plank. Serve with a side order of grilled broccolini for extra yum. Best beer? You can’t go wrong with an IPA or a honey lager to complement this flavourful dish. Looking for an easy way to grill broccolini? Toss with a little oil and season with salt, pepper, and chili flakes. Near the end of grilling, place broccolini beside plank with tenderloin on hot grill for about 6 or 7 minutes. Using tongs, turn a few times until tender and lightly charred. Place on platter with sliced pork and drizzle with lemon juice and some shaved Parmesan.
If there’s a vegan or vegetarian in the crowd, then this dish will be sure to please. Chock full of complementary textures and flavours, it not only qualifies as eye candy, but is also a substantial stand-alone meal—a stunning meal in a dish! Best beer? Serve this salad with an IPA or pale ale. For a more adventurous sip, it’s equally delicious with a Belgian pale or dark ale. Endlessly customizable When it comes to this powerhouse salad, the sky’s the limit. Swap out apples with orange wedges, or mix up your greens by substituting spinach for endive. Bump up the protein with some canned chickpeas or black beans, if you wish. Or cut up some corn tortillas into bite-sized strips, fry in pan until crisp, then toss over salad for added crunch.