Finding time to make a home-cooked meal is challenging for most, and making use of the freezer is a great way to stay on track for those extra busy weeks. This recipe can be prepared in advance, frozen, reheated and served over pasta for a quick and easy meal.
Freshly grated zucchini and finely chopped mint pair nicely with salty feta cheese and onions in this unique twist on the traditional pancake. Served with a side of sour cream, this will become a meal-time staple, from brunch to supper.
This recipe’s combination of turmeric, coconut milk and curry creates a sweet and rich sauce that complements the fresh flavours and satisfying crunch of the green beans and carrots. Finished with tart lime juice and cool cilantro, this recipe makes the perfect vegetarian main.
This wild blueberry pear ginger galette by Kara Lydon of The Foodie Dietitian combines the juicy, soft taste of pears with zesty ginger, sweet and tart wild blueberries and a buttery-rich crust.
Kara Lydon of The Foodie Dietitian has shared her sweet childhood memory of the wild blueberry harvest season with a recipe for a buttery, flaky, gooey, and sweet wild blueberry pie.
In this recipe from her latest cookbook, Bake With Anna Olson, the acclaimed Canadian pastry chef shares the best way to make use of summer’s freshest and juiciest blueberries.
Inspired by the Canadian flavours we all know and love, this Sparkling Maple and Bacon Jam melds nostalgic ingredients together in a new way.
This recipe by Top Chef Canada’s Andrea Nicholson, in partnership with Greenfield Natural Meat Co., is the perfect summer meal for Canadians. Plus, the bacon and turkey are antibiotic and hormone-free!
This ultimate chocolate donut with a white chocolate strawberry glaze uses Green & Black’s Organic, a chocolate of excellence and deserving of Mom’s everywhere!
This No-Bake Chocolate Tart is a perfect treat to end off Mother’s Day brunch. Both the crust and filling are made with Green & Black’s Organic Dark Chocolate, resulting in a recipe that’s just as sweet as mom!
Delicate cupcakes like these are sure to disappear at your next potluck or bake sale! Grated lemon peel and sour cream turn these from ordinary “white” cupcakes into sophisticated treats.
Peanut butter cupcakes? You bet. They’re surprisingly delicious, and kids of all ages will love them. The mini peanut butter cups also eliminate the need to add frosting.
Few things go together as well as mushroom and bell peppers.
This Canadian Maple Turkey Chili is, frankly, as Canadian as it gets!
At first glance, this looks like a scrumptious cake, but slice it and your guest will see an equally scrumptious meat loaf. Surprise someone on April Fool’s Day or make it for dinner as a great conversation piece.
This recipe by health and fitness expert Dai Manuel is a great way to use leftover oven roast or grilling steak. Smart cooks grill an extra steak when barbecuing in order to have one leftover to make a speedy next-day meal like this one.
This unusual dish is so delicious it is sure to be a big hit. Serve over steamed rice or couscous. If you are having a small holiday dinner or want something different, this is perfect.
Present this traditional holiday bread right in the pan in which it was made, surrounded by a double ring of ribbon.
Accented with seasonal cranberries, fresh sage and crunchy walnuts, this holiday recipe will leave you and your family coming back for more.