Food

A yummy flashback to the 1950s.

Dried oregano and sage pack more punch than fresh; yet there’s no replacement for the bright tangy notes of fresh dill.

Camelina’s earthy notes complement mushrooms for simple roasting, sautéing, or in this case, a creamy, light mushroom pâté that’s a delicious hors d’oeuvre.

Serves 8

Toasting the rice grains before adding the liquid will coax out extra aroma and a nutty flavour, making this recipe an excellent addition to a Thanksgiving feast.

A great recipe for using leftover asparagus stems—fresh or frozen.

Wild mushrooms are the best nonanimal source of vitamin D going and some have the added benefit of vitamins B and C as well. They are also a good source of antioxidants such as polyphenols that have been linked with cancer-risk reduction and antiaging.

Dried oregano and sage pack more punch than fresh; yet there’s no replacement for the bright tangy notes of fresh dill.

All of the goodness of an antipasti platter in one elegant, hand-held appetizer. Precooked polenta logs are widely available in health food stores, providing a simple, satisfying, and naturally gluten-free crostini base that’s sure to impress.

Halibut is a sumptuous oily fish. It’s rich in omega-3 fatty acids, powerful anti-inflammatory fats that benefit our health in so many ways. Any other white fish, preferably of a wild Canadian variety, can be substituted.

It’s hard to believe that eating green can be so addicting. These crunchy, spicy chard chips are a perfect alternative to greasy potato chips when a snack attack strikes. You can also experiment by using other seasonings such as garlic powder, smoked paprika, or Parmesan cheese. Don’t compost the chard stems. Instead, try pickling them!

This surprising curry is a popular dish in Sri Lanka where it’s served alongside rice, daal, and other curries. Like all good curries, this one will give your spice rack a workout.

Chilled soup is perfect for those hot summer nights and this is a refreshing change of pace from more traditional gazpachos. The acidity and sweetness of the soup is beautifully balanced by the rich warmth of the scallop.

This is a much “meatier” version of a simple salad. The greens provide folate and vitamin C, the beans provide protein and fibre, and the walnuts provide essential fats. Topped with a delicious dressing that can be used for all kinds of salads, this dish will become a nutritious regular in your cooking repertoire. Feel free to substitute ingredients as required. Almonds and pecans can substitute for walnuts, and chickpeas or even lentils can substitute for the beans. A 1/4-cup (60-mL) serving of nuts may improve cardiovascular health, and beans provide fibre, which is important to help detoxify the liver. Use a digestive enzyme from a natural foods store if digesting beans is a problem for you. Most people over age 60 benefit from using these enzymes with main meals.

Most people drown their quinoa in too much water or stock when cooking. Check out the best way to retain the nuttiness of the grain following the method below. Add a few grilled ingredients, nuts and fresh herbs, and it’s a powerhouse dish that covers all the bases for a healthy cancer-fighting meal.

Forget the heavy, stick-to-your-ribs stews of winter: This zesty and bright spring stew will leave you feeling light and revitalized.

No grain, no gain

Make this hearty, healthy vegetable soup for an extra dose of greens. It comes together quickly—so as to not let any of the ingredients get too mushy or lose their vibrant green color. Add a little more texture and substance to it by stirring in cooked rice, quinoa, or chickpeas or serve with some crusty bread on the side.

Any of these quick dips would be great on their own. But if you put them together, you have something that’s way more than the sum of its parts. Lentils are a fabulous source of vegan protein. Just 1 cup of cooked lentils has a whopping 18 g of protein. Get ready, set, dip!

For lovers of sushi, this is a great way to enjoy your favourite Japanese flavours at home. Sushi-grade seafood can be found frozen in Asian grocery stores.

Tip

When cooking with kids, simple is best. And nothing is simpler than letting a food processor do the work. Buzz up pizza dough in seconds and set aside to rise. Then roll and pre-bake. Let the little ones choose and apply their toppings, and then pop their little pizzas back into the oven to heat. Easy-peasy.

These cheddar waffles are also great with ripe sliced pears and maple syrup for breakfast.

This recipe is just the ticket for those who don’t want to put in a lot of active kitchen time but still want to turn out a dish that has looks to kill. If you please, the mozzarella can be replaced with Gruyère or other Swiss-style cheese.

I love mushroom and barley soup so much that I decided a pot pie would be a great way to eat this tasty combination. Use your favourite mushrooms or take this opportunity to try new varieties.

This hearty salad is a bright combination of the nutty ancient grain farro, crisp mixed greens, lemony chickpeas, sweet roasted grapes, and colourful petals—a meal as pleasing for the eyes as it is for the palate.