This is the chowder that people make in the land of salmon.
Top quick-to-make grilled chicken breasts with a sauce made from frozen wild blueberries for a tasty and original main course that’s ready in less than half an hour.
Cabbage adds a slightly sweet note to conventional chili.
Other vegetables and cream make this Danish potato soup rich in flavour and texture.
Hot Mexican jalapeños add a peppery bite to what otherwise would be a humdrum corn soup.
This is a scrumptious, old-fashioned vegetable soup with dumplings that will stick to the ribs and healthfully satisfy the biggest appetite.
Here, beef is simmered until meltingly tender while nourishing pot barley thickens the gravy to make a hearty casserole and juniper berries add a distinctive flavor. Serve slow-braised beef and barley with mashed potatoes and a green vegetable, such as green beans or spring greens.
Dark-green Puy lentils, grown in the south of France, have a unique, peppery flavor that is enhanced by chile. They do not disintegrate during cooking and their texture is a perfect complement for the flakiness of fresh cod. Serve this cod with spicy Puy lentils dish with warm crusty bread.
These oven-baked beans are cooked slowly to create a richly flavoured vegetable dish’a revelation if you’ve only ever eaten the canned variety. Serve Boston baked beans alongside grilled meat, together with potatoes or bread.
Here, strips of duck are stir-fried with onions, water chestnuts, bok choy, bean sprouts and pear. Very little oil is needed for a stir-fry, and adding lots of vegetables keeps the quantity of meat down. Serve spicy stir-fried duck with rice noodles.
Always an impressive dish, a whole chicken provides plenty of protein, little saturated fat, and good amounts of B vitamins and zinc. A meal like this golden-roasted chicken with old-fashioned stuffing is perfect for noteworthy occasions, or just a simple family dinner.
Chicken cacciatore is a rich-tasting Italian classic that’s perfect for a chilly night. Skinless chicken thighs keep the fat figures in check and the recipe’s combination of mushrooms, tomatoes and herbs provides just the right flavour. Serve chicken cacciatore with polenta and green beans.
A spoonful of mustard peps up this simple, vegetable-rich cidered pork stew. Fluffy herb dumplings served on top help to mop up every bit of the full-flavoured sauce, and turn the pork stew into a well-balanced meal in a bowl.
Fresh and fruity, this pork casserole with celery and walnuts comes from Normandy in northwestern France, where cider apples grow in profusion. A dish of rice is cooked in the oven at the same time, making this a very simple meal to prepare. Serve with green vegetables.
In this version of the long-time family favourite, shepherd’s pie, the ground lamb filling contains plenty of vegetables and red lentils, giving a rich flavour and texture. A generous serving of peas will make this old-fashioned meal even more nutritious.
Dark green Puy lentils, grown in the south of France, have a unique, peppery flavour that is enhanced by spicy chili. The green lentils do not disintegrate during cooking and their texture is a perfect complement to the flakiness of fresh fish.
Based on the Moroccan way of stewing meat with fruit, here lamb is marinated with mushrooms and herbs, then cooked slowly with dried apricots. Shredded cabbage and fresh mint enliven the couscous accompaniment.
Barley is one of the crops that farmers love, due to its short growing season and hardy nature. We should love this nutty, wholesome grain too, since it is so good for us. Serve cajun-spiced barley with extra-lean beef sausages or lamb kebabs.
Here’s a new lower-fat version of a classic Bolognese, a full-flavoured meat sauce tossed with strands of spaghetti and served with Parmesan cheese. There’s less beef than in traditional recipes, but low-fat chicken livers enrich the sauce.
Pasta bows taste deliciously different when combined with an exotic dressing of fish sauce, fresh red chili and rice vinegar in a moist Asian-style chicken and pasta salad. Fresh crunchy vegetables complete this well-balanced main-course dish.