Cooked and lightly smoked, hot-smoked fish is a delicious way to eat Ontario-raised trout. It flakes beautifully and works well in this classic French dish. If you can’t find trout, use any hot-smoked fish.
Halibut is a good source of heart-healthy omega-3s, as is salmon, which also works well in this recipe. The homemade pickled onions are easy, and great on sandwiches and burgers; they’ll last a few weeks in the fridge. As for gremolata, it’s an Italian condiment served with veal or fish; it gives a burst of flavour, bringing the mild taste of halibut to life.
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.
This pasta is fresh and light and packed with superfoods like anchovies and garlic – flavours that marry perfectly with whole wheat pasta.
You’ve never tasted steak like this before.
Chargrilled duck and vegetables are served on a bed of salad leaves, herbs and toasted buckwheat.
The pears, watercress and blue cheese are perfectly complemented by the subtle walnut oil dressing. Lightly toasted walnut pieces add crunch and extra flavour. Serve the salad with grainy wholemeal rolls for a temping lunch.
Potatoes and lentils make great partners, with their earthiness and ability to carry other flavours.
Brown rice, with its outer bran layer intact, has three time time fibre of white rice and much higher levels of minerals and B-group vitamins. It does take longer to cook, but it is worth the effort for its nutty flavour and superior nutritional value.
For a more filling meal add your choice of meat and a roll.
This filling salad is a great choice for a satisfying lunch. Both barley and beans are low-glycaemic (GI) ‘superfoods’, creating a steady and slow increase in blood glucose levels that keeps you going between meals.
Spruce up any meal with this brightly coloured cabbage salad.
You’ll be making this niçoise-style salad all summer long.
These flavourful crab remoulade cups are made with flaky phyllo pastry. We suggest using crab claw meat for the remoulade, if available.
These Spanish-Style Eggs are perfect for weekend brunch.
Give ‘Taco Tuesday’ an upgrade with the addition of lean top sirloin and homemade guacamole. Our recipe has all the details.
This Greek Lima Beans recipe is inspired by the gigantes that are often part of a Greek meze platter. The lima beans are hearty and deep but have a hit of brightness and tang thanks to the dill and feta.
This recipe for French Lentils is perfect when served over frisee as a warm salad.
These tasty loaves are ready to eat in 30 minutes or less