The freshness of the blueberries, sweetness of honey and bold flavours from Ravenswood Zinfandel makes this marinade a sure fire hit for summer grilling.
No need to travel to China for some great Shanghai Noodles!
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.
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 Canadian Maple Turkey Chili is, frankly, as Canadian as it gets!
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.
These flaky wafers and cheese straws are lower in fat and cholesterol than their traditional cousins, thanks to the use of reduced-fat cheese.
This great-tasting, medium-hot curry is made with tofu – an exceptionally nutritious and low-fat ingredient that soaks up the fragrant flavour of the spice paste.
A light, colourful curry that is very quick and easy to make, this is packed with anti-oxidant-rich vegetables. Sweet potatoes, in particular, are an excellent source of betacarotene and vitamin C, and have a higher vitamin E content than any other vegetable. Serve with naan bread.
Let the kids get a little messy at dinner time with these delicious sloppy joes.
Here’s a meatless soup with plenty of protein and fibre. The earthy flavour of black beans, cumin, and coriander is balanced by sour cream and tomato. If you like it spicy, you could add a jalapeño pepper to the green bell pepper.
Use a half-and-half combination of butter and oil to maintain rich flavour while cutting back on the saturated fat that could hurt your heart.
Combine traditional Indian flavours with refreshing wild blueberries to create this unique dish.
Using inexpensive but delicious ingredients, David Chang, chef at Bespoke Craft Foods in Liberty Village, puts a spin on the classic chicken liver pate by pairing it with a lovely wild blueberry compote.
Typical Thai flavours, including chilli, lime and coconut, combine in this aromatic stir-fry of prawns, noodles and Asian vegetables.
Pumpkins are now in season! These sweet, spicy tarts make a wonderful treat for guests and a great way to welcome autumn.
All the flavours of fall in one delicious salad.
The deep orange squash puree in these delicious breakfast treats packs each bite with beta-carotene and fibre.
Whether it’s fresh, frozen, or canned, pumpkin meat is high in fibre, an unbeatable source of beta-carotene, and ever-so out of season!
Visit your local farmer’s market and impress your guests with Lynn Crawford’s maple cranberry walnut granola.