Recipe Finder
If a plate of crudités could speak, they would say to this garlicky dip: “You complete me.”
2 medium sweet potatoes, peeled and sliced into thin strips1 Tbsp (15 mL) grapeseed or extra-virgin olive oil1 Tbsp (15 mL) fresh thyme1/2 tsp (2 mL) chili powder1/2 tsp (2 mL) salt1/4 tsp (1 mL) black pepper
3 whole wheat pitas cut into 6 triangles each2 Tbsp (30 mL) grapeseed or extra-virgin olive oil1/2 tsp (2 mL) each garlic powder, salt, and black pepper1/4 cup (60 mL) grated Parmesan cheese
Using thick Greek yogourt and low-fat sour cream means there is nothing fishy about the calorie count of this dip. Serve alongside cucumber slices or pieces of toasted rye or pumpernickel bread.
This earthy-sweet riff on hummus will add a vibrant touch to an appetizer table. Extras can be frozen for future get-togethers.
Sweet tasting butternut squash gives this hearty dip a seasonal flair. It’s best served warm, and crispy jicama or kohlrabi are stellar sidekicks to this dip.
Wrapping up our festive brunch are the delicious Chocolate Date Truffles and Warm Fruit Compote. A little bite of chocolatey sweet—a little bit of marinated fruits. Perfect with lattes or tea to finish the event.
Crisp baby greens are lightly coated with a raspberry dressing. Fabulous colour. Fabulous flavours. And something everyone can eat. Assemble the salad ahead and toss with dressing minutes before you’re ready to serve.
2 navel oranges6 large apples such as Gala3 Tbsp (45 mL) pure maple syrup1 cinnamon stick1 star anise 1 cup (250 mL) blueberries1 cup (250 mL) fresh raspberries1/2 cup (125 mL) thick Greek-style plain yogourt1/2 cup (125 mL) chopped pecans, toasted
The classic French name is oeufs en cocotte and is traditionally eggs baked in little ramekins very simply or with a choice of little mixtures and cream. We’ve stepped up the mix by adding festive colours of vegetables and crème fraîche.
Chock full of healthy cheer with an option of either sparkling soda or champagne, this holiday treat is a nose tickler for everyone. The lovely pomegranate juice blushes from the bottom of the glass for a dramatic effect.
Our focaccia is made in the traditional style with a yeasty, crusty base topped with pungent olives, sun-dried tomatoes, herbs, and fleur de sel.
We suggest you make this a day or two ahead for flavours to marinate and then top with arugula just before serving.
When we crave something fresh in the throes of winter, this is a wonderful alternative to the more summery basil pesto. If you are allergic to nuts, substitute roasted chickpeas for hazelnuts.
This simple recipe satisfies all of the requirements for a winning condiment. The perfect accompaniment to winter stews and roasts, it has crunch and a zingy sweet-sour flavour.
Soup is the ultimate warming winter meal. This soup has the added benefit of treating our taste buds to a bit of the exotic.
Sushi is excellent lunch fare and also makes for quick, light suppers or snacks. This non-traditional sushi is filled with sweet potatoes and red pepper, both of which keep better than typical fish or avocado fillings.
These burgers are full of nutritious ingredients, and they freeze easily. Serve them with sesame sauce (recipe included) or with regular burger condiments. This recipe can also be used to make beanballs for pasta and “meatballs”; just shape into balls instead of burgers, brush them with oil, and bake at 375 F (190 C) until golden brown.
This New Orleans gumbo-inspired vegetarian slow cooker dish is extremely easy to make and freezes well. Cook beans by soaking them overnight and then cooking them on high in a slow cooker until tender.
This recipe can be made with tofu and vegetables, just vegetables, or with chickpeas and vegetables. This dish freezes well and can also easily be cut in half for smaller quantities.
This salad is convenient for lunches, and it works well as a side dish too.
I indulge with the cheddar biscuits in this recipe since the vegetables are leaner. This is also a great side dish for grilled fish or chicken.
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.
