Recipes

This creamy chowder is an ideal dish to make in the chill of winter. Thick and hearty, it is a comforting soup that's perfect to have after shoveling snow.

This is an easy, flexible recipe and you can change the toppings to suit your preference and what you have available. It also works well with leftover roast chicken.

This tasty coconut curry comes together quickly on the top of the stove. It is also very good made with leftover roast chicken. Here the curry is served hot over fresh spinach. You can also chill and serve as a salad.

Peanut or “groundnut” chicken stew is popular all over West Africa. This slow cooker version combines economical chicken legs, chickpeas, potatoes and peanut butter to make a satisfying one-pot meal. Feel free to substitute sweet potatoes.

Skip the extra calories and work of a traditional pie crust! Try our delicious, low fat crust made with grated potato mixed with onion, egg and a touch of salt. Tender, fresh asparagus helps make this a delicious main meal pie.

Lentils (lensculinaris) grown in Canada vary between large and small and green, red and brown. They are a good starting place for the novice legume user, as they do not need to be soaked. Just a quick rinse and you can cook them up in this quick soup.

Toasted coconut has a caramelized, nutty and chewy texture. It's a great way to maximize the coconut flavour in your favourite recipes.

Follow this recipe to learn the technique to "supreme" an orange and grapefruit delivering maximum juice and skinless segments.

Here's a perfect spring salad that celebrates fresh asparagus and chives. You will love the tangy, sesame ginger dressing.

Try our kid-friendly, simple, almond crusted chicken fingers. They are pan-fried and a healthy alternative to frozen, processed chicken nuggets and fingers.

This simple stir fry includes the unusual ingredients of Dijon mustard and peanut butter. Any leftovers are awesome in wraps or stuffed into pitas for tomorrow's portable lunch.

This complete meal is quick to put together and will provide a great tasting, one-pot supper meal.

We’re not kidding about the garlic! While it seems like an over-the-top amount, this recipe made famous years ago by James Beard, is still coveted by foodies. And the good news about our updated version. It’s been streamlined for the slow cooker and still packs a wallop of flavour with half the original amount of garlic.

All too often we forget that apples can star in the saute pan as well as the fruit bowl. Make them buttery and sage-scented and cozy them up beside juicy chicken and you’ve got the best of market fresh dining. You won’t find a more delicious use for that “apple a day.”

This dish combines the flavours of chicken, shrimp, lobster, saffron and white wine which makes it the perfect dish to serve when you want to impress your guests.

In Thailand, soup is served with a meal and not as a starter course as it usually is in Western meals. There are many, many versions of this simple Thai soup that often uses both leftover rice and chicken. This type of soup is also popular in Thailand for breakfast. Fresh mint or cilantro also go well in this soup.

These naturally gluten free sandwiches resemble pita pockets, and are so addictive! The cornmeal dough gives these arepas a soft chewy inside and crusty exterior. They can be filled with everything from meat to beans to eggs to this addictive chicken salad. Reina Pepiada is among the most common variety and in Venezuela they are eaten for breakfast or as a snack after a night out. However, in Canada, we typically eat them for lunch. They are hearty, delicious and surprisingly healthy.

Looking for a new grain to add variety and interest to your meals? Try buckwheat! It is actually the seed from the fruit of a plant related to rhubarb, and since it is not related to wheat, it is gluten free. Buckwheat is often eaten as kasha in North America and the ground flour is also popular in pancakes. Here the whole kernel is used to create a tasty cooked grain that is served with a simple and fragrant curry.

Using leftover mashed potatoes as part of the next day's breakfast is an old fashioned time saver. If you don't need a gluten free version, substitute whole wheat flour.

This colourful salad is full of interesting flavour. The creaminess of the avocado, peppery arugula, sweet mango, cilantro and lime make for a nutritious, flavour-packed salad. It will remind you of hot summer days!

If you like stir-fries then you will love this one-pot, fast and fresh chicken, broccoli and brown rice dish. It is a great way to use a rice cooker that has a steaming basket.