Food

Two summer favourites, sweet watermelon and cool cucumber combine to create this tasty thirst-quencher.

Pineapple and ginger join forces to create this Asian cuisine-inspired flavour.

A classic pairing, strawberry and kiwi give water a subtle sweet taste.

Give your water the decadent flavour of a peach jubilee, without all the sugar and calories.

Not exactly a spa water, but a nice treat nonetheless! A splash of heart-healthy red wine turns this fruity water infusion into an antioxidant-rich evening cocktail.

This recipe is like a dessert cocktail with a salad twist. Slowly sip, then enjoy the fizzy berry salad at the end. Refreshing!

This is a “go-to” for a no-cook salad dinner. Buy cooked shrimp, crab, or smoked fish from your local fishmonger. And if you’ve never tried kale as a fresh salad green before, you’ll find a new leaf to love.

Carpaccio usually refers to thinly sliced beef, but here the beef is replaced by a bounty of shaved vegetables. The flavour really depends on the freshness of the veggies, so if you’re not growing your own, be sure to shop local and choose organic.

This side salad only needs a light dressing to let the sweet melon and earthy herbs shine through. It also makes an excellent accompaniment to grilled chicken or fish.

Quinoa boosts the protein factor here, plus it adds a pleasant texture to the peppery arugula. This is the ideal salad to throw leftover grilled goodies into (such as fish or extra veggies). Anything goes! Double the dressing to have some extra—it’s an all-purpose one that’s good for salads as well as spooning over grilled fish or chicken.

What a perfect cookie for coffee drinkers!

1/4 cup (60 mL) plain, whole almonds
2 cloves garlic
2 cups (500 mL) fresh arugula leaves, trim stems (use small, young leaves—they are less pungent and bitter)
1/2 (125 mL) extra-virgin olive oil
1/4 tsp sea salt
1/3 cup (80 mL) grated Parmagiano Reggiano cheese (optional)

Also called Omelette Soufflé, this is a mostly forgotten dish, halfway between an omelette and a soufflé. It can be served sweet or savoury depending on the garnish you use—either fresh fruit and jam or a savoury sauce.

This low-fat version of a favourite is so full of flavour the omitted ingredients will never be missed!

This is a quick, easy and foolproof way to create a nourishing breakfast or light lunch. It can be taken to work or school and is also a good snack at any time.

Shepherd’s pie has two names: traditionally called cottage pie, it was made with beef, while shepherd’s pie was made with lamb. These English/Irish dishes were made with leftover roasted meat, chopped finely, and whatever mashed potatoes and cooked vegetables were left over from Sunday night dinner.

This easy-to-make main meal is all about assembly. You don’t have to cook anything beforehand; just open one package, one can and two jars; grate some cheese; and voila, dinner is ready. Serve with a tossed green salad.

Potatoes

1 medium apple, chopped
1 1/2 tsp (7 ml) matcha powder
1/2 cup (125 ml) plain yoghurt
1/4 cup (60 ml) almonds, about 20
1 medium banana, preferably frozen
1/4 cup (60 ml) wheatgerm

A creamy, smooth silken tofu dessert with a tropical flair, this sherbet is almost as easy to make as it is to eat. An inexpensive manual ice cream maker does an excellent job on this and other homemade frozen delights.

Firm tofu shines in this light, colourful vegetable dish, redolent of antioxidant-rich spices, to serve over steamed brown basmati rice. This dish demonstrates once again how tofu absorbs flavour. To cut down on fat and calories, the tofu pieces are broiled rather than pan-fried.

A quick marinade readies the firm tofu cubes for a quick turn on the grill with an irresistible Korean-style glaze. Serve alone as an appetizer or as a meal on a bed of steamed brown rice or quinoa.

This easy and nutritious wrap showcases smoked tofu, along with a spicy silken tofu spread, in an explosion of flavours that will light up your lunchtime.

For lovers of all things smoked, this spread is heavenly on crisp raw veggies, crusty bread, or whole grain crackers. To turn it into a dip, simply stir in commercial tofu sour cream to taste.