Food

A splash of sherry and a little heat from chili peppers enliven delicate shrimp.

Chard is a member of the beet family and has a fairly mild, almost spinachlike flavour. Chard’s thick stalks range in colour from white to yellow and red; its green leaves are veined with the same hue.

Collard greens are a type of cabbage, but they form as large, thick, flat leaves instead of a head. Too often they’re overcooked, leaving unpleasant aromas and taste memories. Here they get a gentle simmer and are paired with sweet potatoes to counteract their sharp flavour. Serve as a side dish.

While bunches of beet greens are sold on their own, it’s more likely you’ll find these sweet, earthy greens attached to the beets themselves. Look for bunches with bright, crisp leaves.

This is a new take on classic Portuguese kale soup. The fiery mustard greens perk up the flavour and are tempered by mellow potatoes and beans.

Young turnip greens are tender and pleasingly sharp, while older ones are more piquant in flavour. This full-flavoured almond ginger sauce with its high oil content helps us absorb the fat-soluble vitamins (A, D, E, and K) found in dark greens.

These veggie burgers are crammed with fibre to keep you feeling full. The flavourful pesto also makes a great spread for sandwiches.

The nori topping cranks up the flavour, but this frittata is equally good with a fiery salsa.

Make like a chef and individually plate each salad for real show appeal.

This quick and easy dish goes really well with cooked brown or red rice and your favourite green vegetable. If local asparagus is available, try steaming it; if not, go with steamed broccoli.

The crisp texture and sweet flavour of enoki mushrooms make them a perfect addition to any green salad.

The size and meaty texture of the portobello cap make it a perfect substitute for a beef burger.

For the vegetarians at the picnic!

This family-friendly oven-baked chicken is easy to make and can be cooked and stored in your fridge for up to two days before the picnic.

You may substitute raw grated or roasted beets—feel free to experiment. Be  aware that handling beets will stain your skin; you may want to wear gloves when  preparing.

This is a delicious, nutrient-rich meal that doesn’t even require venturing out of the bulk and produce sections of the supermarket.

8 cups (2 L) organic greens
1 mango, peeled and chopped
1 red pepper, chopped
2 scallions, chopped
8 cooked chicken breast halves, sliced
2 Tbsp (30 mL) broth (chicken or vegetable)
1/4 cup (60 mL) lime juice
1 Tbsp (15 mL) honey
2 cloves garlic, minced
1 tsp (5 mL) Dijon mustard
3 Tbsp (45 mL) extra-virgin olive oil
Salt and pepper to taste
1/4 cup (60 mL) chopped pecans

4 cups (1 L) baked sweet potatoes, cooled and cubed
1 tart apple, diced
2  Tbsp (30 mL) green onion, chopped
1/2 cup (125 mL) raisins
1/4 cup (60 mL)  pistachios, chopped, toasted
3 Tbsp (45 mL) light mayonnaise
3/4 cup (180  mL) plain low-fat yogourt
1/4 cup (60 mL) apple juice
1/2 tsp (2 mL)  salt
1/4 tsp (1 mL) black pepper
1 heaping Tbsp (15 mL) curry powder

Beets and dandelions brighten up this summer salad.

Serve these sweet-kissed crepes for a weekend breakfast or as a dessert. For  dessert, these are even better with a scoop of vanilla ice cream or frozen  yogourt.

Most people think preparing crepes is a high-flying kitchen feat. But there’s no need to be intimidated—the process is surprisingly easy. With a little practice of the pour-tilt-swirl motion, you will find it takes no time at all to prepare a batch of  goodness.

This highly flavourful crepe works well with any number of seasonal  vegetables.

Smoked salmon gives these crepes a healthy dose of heart-friendly omega-3  fats.

Squid Salad
1 lb (450 g) cleaned squid, including tentacles
2 Tbsp (30 mL) extra-virgin olive oil
1 clove garlic, minced
1 fresh bird’s eye chili, finely chopped
1/2 tsp (2 mL) freshly grated ginger
1 Lebanese cucumber, cut into 1/4 in (0.5 cm) half-moon pieces
2 medium carrots, julienned
1/3 cup (80 mL) fresh cilantro leaves
1/4 cup (60 mL) fresh mint leaves, torn
1 green onion, thinly sliced