There’s a reason it’s the most popular recipe on Hot For Food.
This delicious soup has such a citrus kick, it’s the perfect lunch-time meal. Just make it quickly when you’re at home or bring it to work in a Thermos.
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.
A subtly spiced rice dish, this is based on a classic kedgeree recipe but with extra vegetables to add vitamins. Serve with a side salad.
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.
Make a healthier, better-for-you lunch by swapping ingredients like mayonnaise, salt and others for the ones listed in this recipe.
This stuffed-pepper recipe is packed with iron.
This wholesome salad is a riot of flavours and textures. Slices of poached chicken, sweet potatoes and salad vegetables are served on a bed of leafy greens with a chunky pineapple salsa.
These Chicken Chipotle Tacos are great for a dinner gathering with friends.
I love my curry spicy, so I included a pinch of chili flakes to give it a bit of a kick’but leave it out if you aren’t a fan of heat. The beauty of a curry dish is that it’s versatile and will work with just about any meat or vegetables you have available.
Make plenty of this hunger-stopper ahead of time so you have it on hand during Power Burn Days. It’s so satisfying that you’ll have a hard time believing it contains only 80 calories per serving.
Breakfast sandwiches now figure in the frozen-food section, but they’re quick and easy to DIY. This recipe uses egg whites for a healthy spin.
A tostada is a flat, crisp corn tortilla with toppings. Here, spicy tomato sauce and pinto beans replace the traditional refried beans.
This is a colourful and zesty way to serve potatoes at holiday dinners (and offers more vegetable variety than traditional scalloped potatoes). I discovered this dish one summer in Italy and it has been a favourite ever since. If you add the potatoes warm to the sautéed vegetables, they’ll absorb the flavours and improve the finished dish.
I love mozzarella cheese with this sandwich, but other cheeses also work well. For example, try sprinkling on some feta and a bit of oregano for a Greek flavour.
These pitas are filled with Mediterranean flavours. You can find tahihi, a sesame paste, in health food and large grocery stores.
Grilled steaks in the dead of winter? Say no more!
Scallops are low in saturated fats, high in vitamin B12, and a good source of omega-3 fatty acids. You’ll want to eat this with a knife and fork to scoop up the scallops and guacamole together.
Succulent salmon steaks are rich in heart-healthy fats. Here they are oven-baked on a luscious bed of sliced tomatoes, eggplant and potatoes and served with a light lemon mayonnaise. If you like, serve with garlic bread.
Homemade fish cakes are always a special treat. They are the ultimate all-in-one dish, as they contain fish, potato and vegetables. These can be made ahead and chilled, ready to bake when you need them. If you like, serve with baby spinach.