Cold days call for a soup that showcases winter’s bountiful harvest. In-season vegetables such as turnips, carrots, and celery combine for a warm meal.
This Italian soup not only warms you up, but it’s also a good source of protein and fibre, thanks to the turkey sausage, navy beans and nutrient-packed kale.
The broth in this recipe lightens the dish and allows the healthy vegetables to take a leading role. In fact, if you want to make it a soup instead, increase the broth. The saffron adds an interesting flavour.
This salad can easily be made with gluten-free pasta as well. If fresh peas are available, buy two (or more!) bags and freeze the extra for future use. They’re delicious in season and can be added to many recipes. Blue cheese varies in taste intensity by brand; a simple way to tell if it’s really strong is to sniff the package.
Some things are worth the effort. While our ingredients list is long, you won’t be disappointed with the end game.
One of the first grains to be dubbed a ‘superfood’, quinoa is a complete protein (possessing all nine essential amino acids) and is packed full of nutrients that may help regulate blood pressure.
The rice, with its slightly chewy texture and Indian spices, provides the perfect backdrop for tender chicken, crunchy raw vegetables, sweet grapes and toasted nuts.
A variation on the classic caesar salad, this one is more substantial as it includes chunks of tender chicken, green beans and tasty anchovy croutons, all tossed in a creamy yogurt dressing.
This rice salad is packed with vitamins, minerals and fibre. It is an excellent way of using up left-over roast beef, and the vegetables can be varied to suit all tastes.
In this crunchy raw salad, apple, carrot, celery and sprouts are tossed with sunflower seeds and dressed with a fresh lime, ginger and coriander dressing.
Tiny green puy lentils have a slightly nutty texture and flavour. They keep their shape well once cooked, making them perfect in salads. Here they are mixed with sausages and Mediterranean vegetables, plus a handful of fresh rocket.
The delicious, complex flavours of lamb marinate beautifully in this filling stew.
This hearty dish is one of the best comfort foods out there.
Make this slow cooker sauce ahead of time, so you have it ready to go for the week. Let it simmer in the slow cooker on a Saturday or Sunday afternoon.
With a little prep, this Lentil & Mushroom Vegetarian Bolognese can be on the table in just 20 minutes!
Packed full of healthy ingredients and diverse flavours, this salad is a wonderful companion to roast chicken. The ingredients can vary with whatever produce is seasonal. Making it is an excellent opportunity to use up any vegetables in your crisper, too.
Serve this favourite as a side, or toss it into a casserole with other post-festivity leftovers. Each bite receives a burst of cranberry and a pecan crunch
Jalapeños range in heat. Before adding one to a recipe, I taste a small bit; if it’s really hot, I add less. Fennel has a licorice flavour and adds a nice crunch to the chili. Always rinse canned beans before adding them to a recipe to remove any excess sodium. You can replace the extra-firm tofu with tempeh; this will add more texture and a nutty, mushroomy flavor.
Homemade vegetable stock is a perfect base in soups and sauces. To make it: Throw any vegetables you like into a large pot and add water to cover them by a couple of inches. Add a bay leaf and a sprig of thyme; simmer for an hour, then strain. Stock can be frozen for up to a year.