And if you’re a sunchoke virgin, this salad is a good way to test out this nutrient-packed vegetable.
Make this aromatic and satisfying beans and greens side dish and impress your guests with your pro kitchen skills.
Canada produces most of the world’s lentils. They are so versatile and take well to all kinds of flavours – especially vinegar – which makes them a perfect addition to any salad.
Lamb chops are delicious any night of the week tossed in a lemony, minted marinade, but they’re elevated to dinner-party status by the verdant pea purée.
A few simple ingredients make really tasty meat-free burgers. If you want to barbecue them, the best method is to cook the veggie burgers in advance and just heat them up over the coals, as this prevents them from sticking to the grill.
Served as a room temperature salad. Perfect for a spring weekend lunch.
A versatile, satisfying, vegetarian dish.
With fresh and sunny springtime colours, this early-summer dish adds a retro-cool feel to the buffet table. If watercress is unavailable, replace with peppery baby arugula.
In this robust dish, pan juices transform into an instant sauce.
To create this delectable dish, Chef Anthony Rose uses his favourite local Canadian mustard, Kozlik’s Triple Crunch, for an extra pop of flavour. Try using your favourite mustard for a personalized touch on this sweet salad topped with crunchy toasted almonds.
Plain grilled trout is dramatically transformed with the help of herbs and nuts, spiced vinegar and a pinch of paprika.
Packed with antioxidants, this salad is great as a first course, or main dish. Top with grilled chicken or shrimp for extra protein.
A sweet glaze with a hint of mustard makes this tenderloin a winner for special occasions and everyday dinners
Serve this fresh-tasting almond salsa with the Salmon Skewers or use it to top your favourite grilled fish or meat
Here’s a recipe that turns the ordinary into the extraordinary. This chicken breast dish, with a rich roasted garlic-tomato sauce, is high in vitamins C, B6, beta carotene and niacin and low in fat, but fabulous in flavour.
How can steak be part of a smart diet? Very easily! Broil or barbecue the finest and one of the leanest of steaks, filet mignon, and arrange it on top of fresh salad greens and plenty of vegetables to make a ‘composed’ salad.
Oven-baked vegetable chips are not only healthier than those that are fried, their flavour is fresher and more concentrated, too. Here, thin slices of beet and potato are baked in a hot oven to make dippers for an Asian-inspired spicy peanut dip.