Food

There’s one flower you may already have in your pantry. The thin red threads we know as saffron are the stigmas pulled from the centre of the saffron crocus. Saffron brings bright colour and subtle earthy and slightly grassy floral flavours to dishes and is frequently used in rice dishes of all kinds—from biryani to paella and risotto. Here, saffron is used with cinnamon, cloves, and orange to lend flavour and colour to quinoa along with a classic combination of almonds and currants.

These mussels make an elegant and alluring cold appetizer that will stretch to feed a crowd. The classic combination of fennel and tomatoes is enlivened with a floral vinegar, prepared in advance. Alyssum has a peppery, aniselike flavour and, like fennel, pairs well with tomatoes.

When the heat of summer has you ready to wilt, this refreshing summer gazpacho with watermelon, tomatoes, and almond is guaranteed to cool you down. Marigold petals are used to make a slightly spicy, peppery oil with mild notes of citrus; it’s used in the soup and as a beautiful edible garnish. Avoid the bases or “heels” of marigold flowers, as they can be quite bitter.

Pretty on the plate, this salad of delicate greens contains bright, juicy, tart sorrel; crisp radish; and delicate bachelor’s buttons. Despite the blue, pink, and purple hues of bachelor’s buttons, also known as cornflowers, their flavour is fresh and green. The dressing comes together with a bachelor’s button vinegar made in advance by infusing the flower heads into apple cider vinegar for a bright, subtly sweet flavour. If you can’t find bachelor’s buttons, you can use nasturtium or violas.

Fresh, light, and a little zingy, this beverage is a wonderful nonalcoholic option to serve at game-day festivities.

Burgers are a perennial game-day favourite, but not always a nutritional win. Root for the healthier team by swapping out beef for salmon and cheese slices for a velvety feta yogurt sauce. And then finish everything off with a stack of veggies. To let all the other flavours and textures shine through, consider subtracting the bun. For burgers, panko bread crumbs or quick-cooking oat flakes can be used as a replacement for almond flour.

Despite its traditional game-day look, this glorious spread is not your average stack of nachos. In a huge win for vegetarian sports fans, we swapped ground beef for meaty tempeh stewed with tomatoes and a winning mix of seasonings. Black beans, punchy radish, creamy avocado, and melty cheese round out a dish that could not be more fun to eat. If you want these nachos to be fully plant-based you can use shredded dairy-free cheese. To go a little more traditional, regular tortilla chips can be used instead of the sweet potato variety.

Meatballs without the meat, and fiery buffalo sauce without the pool of butter—this is a satisfying plant-based alternative to a game-day classic that everyone is sure to declare a winner. Both the sauce and meatballs can be made up to two days in advance. If you’re serving people who like things spicy, go ahead and blend in even more of the hot sauce.

Top a small pita with mozzarella, chicken, and other pizza favourites, then broil, and you have a fun and breezy meal that’ll satisfy any sports fan—even during periods of defeat. No need to tip the delivery guy. And the ingredients can easily be scaled up to feed a big crowd. Small naan bread or even split English muffins can also be used as a pizza base.

This all-plant sheet-pan fajita spread made with tofu is the ultimate in easy dishes to serve a crowd. It requires minimal prep time and minimal kitchen tools, which also makes for minimal (a.k.a. quick) cleanup. Be sure to serve it with an array of different accompaniments. Good ideas include corn tortillas, refried beans, mashed avocado, diced tomato, salsa, cilantro, and sour cream.

Inspired by the fresh fruits used in traditional Mexican paletas, these ice pops with an unexpected twist are full of antioxidant-rich red raspberries. Not so spicy that kids can’t try them, the fruity heat of habaneros lends an unexpected, intense, and exciting flavour with a warm lingering finish.

This take on “Texas Caviar” with the addition of quinoa lends an added punch of protein. It’s full of antioxidant-rich red vegetables and is a great source of iron, potassium, and dietary fibre. Savour it like a salad, spoon it over tacos, or scoop it like salsa; the variety of textures, flavours, and subtle spice makes this a party-perfect dish.

Refreshing flavours with a spicy zing—and, at 15 g per serving, a whopping load of protein—come together in this classic ceviche. Rockfish, often sold under the name Pacific snapper, is high in selenium—an 85 g serving provides 44 percent of the recommended daily value of the mineral, which has a role in preventing infection and cell damage, as well as in the proper functioning of the thyroid. Rockfish is also a good source of healthy omega-3 and omega-6 fats.

Crunchy, with sharp and satisfying flavour, this hearty salad is a great accompaniment to tacos (including the ones in the next recipe). Cabbage is high in fibre and vitamins C and K. Higher consumption of cruciferous vegetables such as radishes and cabbage is linked to lower rates of cancer.

These taco-inspired lettuce wraps are full of vibrant flavour tempered by subtle heat, all topped off with a zingy tomatillo salsa. Shredding the chicken helps to make a small quantity of chicken feed a crowd, and the texture pairs well with the light wrapper. The bright salsa features heart-healthy tomatillos, which contain phytochemicals called withanolides, which studies have found can help inhibit cancer cell growth.

This rich bean dip is delicious warm or cold. It’s also a good source of protein, iron, and potassium. A single serving of this dip will help Dad get 19 percent of the recommended daily value of dietary fibre. Dried pasilla peppers impart a smoky, earthy fruitiness balanced with mild spice from a hint of hot paprika and cayenne. And those canned tomatoes add a nice hit of lycopene to an already healthy dish.

Spicy popcorn? You bet. This Japanese seven-spice blend combines salty and spicy notes for a healthy snack. If you don’t make your own togarashi, check the container before adding it to your popcorn to make sure it doesn’t contain salt. For an even simpler recipe, skip the togarashi and just grind a few pieces of nori and a pinch of salt in a blender or spice grinder to sprinkle on your popcorn instead. If you’re fresh out of nori, you can always grind wakame, arame, or dulse instead, leaving out the pinch of salt for dulse or any seaweed you taste and find already salty.

Calling all chocolate lovers: make this show-stopping but very achievable dessert to impress Mom. A press-in crust, whipped coconut cream, berries, and flaky salt to top it all off take the chocolate “dream” pie to the next level.

Burst cherry tomato, spinach, corn, and tuna (or salmon or chickpea) pasta with fresh chili and olive oil makes for a warm-weather, southern Italian-style pasta that’s light, fresh, and endlessly adaptable.

More fun than a side salad, it’s a spread of the good stuff in a burst of glam colour, with two dipping sauces: one sweet for the fruit and one savoury for the veggies. What’s more, this arrangement of produce will double as your tablescape. Don’t forget to use Mom’s favourite fruits and veggies! Below are some suggestions to get you started.

A fresh lunch inspired by the warmer weather, all components of this dish can be made ahead, even packed for Mom and her family to take on a Mother’s Day picnic. The bowl gets glam with the addition of microgreens (or sprouts), heirloom veggies, and meaty halloumi cheese.

For the savoury-loving Mom, these tartines are quick to prepare and look fabulous on the brunch table. A refreshed take on the now-classic avocado toast, they’re perfect on their own or paired with a colourful smoothie, tofu scramble, and fresh fruit salad.

Kick things off for Mom with a special occasion breakfast. Here, “special” doesn’t mean challenging or a sink full of dishes—even kids can mix up this simple pancake batter and prep a toppings bar for mom to glow up her plate as she pleases.

A sweet sauce with punchy balsamic vinegar. Perfect over ice cream, yogurt, or cakes, it’s also magnificent drizzled over meats such as duck or pork, or as a condiment for cheese. Convert it to a dressing with a few tablespoons of olive oil and pair it with peppery arugula.