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One taste of this rich nut butter and you may never go back to the store-bought variety. If you want your spread to be a vibrant green, you’ll need to remove the pistachio skins before grinding. And you can splurge for shelled nuts if you want to avoid tender fingertips. Spread on toast, whole grain crackers, crepes, or even fruit. By the spoonful is good too!
The honey marinade jazzes up in-season asparagus while a whisper of cardamom adds unexpected complex flavour to buttery rainbow trout. Wild salmon and Arctic char are other omega-3-packed swimmers you could use in this recipe. You can also fire up the grill to cook the fish and asparagus.
A classic British dessert, fools are traditionally made by folding sweetened fruit into cream. Deliciously easy to make, this recipe uses thick Greek yogourt as a perfect healthy substitute for cream, while honey is a smart substitute for granulated sugar. Almonds provide nice textural contrast.
Who says granola can’t be round? These take-anywhere bundles of nutrients are adaptable to whatever nuts, seeds, and dried fruit you may have in your pantry. You can make them celiac-friendly by by choosing oats labelled “pure and uncontaminated” and replacing wheat germ with ground flax.
Toasty walnut oil is a perfect substitute for extra-virgin olive oil when making honey-kissed dressings. For your greens, try spinach, arugula, and/or dandelion.
This recipe can also be turned into a salad—just pour the dressing over cooked and cooled asparagus and enjoy.
This hollandaise has reduced saturated fat, but not reduced flavour. Egg whites have been added to lighten its texture, so it is reminiscent of a mousseline sauce.
This bruschetta is an exciting variation on the traditional tomato variety.
This nutrient-dense quiche is made with phyllo pastry and a different mix of ingredients for a burst of flavour.
A great recipe for using leftover asparagus stems—fresh or frozen.
Beans are an excellent source of iron which is an essential nutrient for brain function. For variety, try using unsweetened apple juice or cider instead of red wine. Garbanzo and green beans also trade places nicely with the red kidney beans and black-eyed peas.
Squash the notion that this autumn vegetable is going to show up only in the proverbial pie with this richly flavoured and nutritionally rich soup.
Refreshingly simple and herbaceous, this recipe makes turkey talk in any season and can be easily translated with a wide range of fall fowl.
A family favourite with deep flavours and a healthy helping of healing honey, this coffee cake is as at home on the Thanksgiving table as it is the morning after.
Use local nuts and seeds to showcase the fruits that are available in the fall or that have been dried and saved from summer. Normally cinnamon and salt would be used to prepare this apple pie, but try substituting a pinch of dried local herbs for added flavour.
Roasted garlic adds a creamy texture and a buttery flavour to this old family favourite. Garlic is excellent for boosting the immune system at this time of year.
A great first course bursting with flavours and easily adjusted for use with various types of fish. Salmon works well, as does the less costly albacore tuna. If you don’t have garlic oil, simply crush a clove of garlic into a cup of canola oil and bring to heat before cooling–voila, garlic oil.
If Dungeness crab is unavailable, other crab meat, including canned, will produce similarly delicious results. Regular mayo with 1 tsp (5 mL) of lemon zest and a zip of lemon juice makes a great lemon mayo in a pinch.
This dish delves into the herb box to deliver a dose of fall freshness that can be enjoyed year-round. Dried herbs deliver the flavour, but halve the quantities for fresh herbs used below.
Zest up the final course with this deliciously simple lemon pudding to cleanse the palate. Feel free to switch up the citrus as you desire.
Never want to scrub a baking dish again? Use wet parchment paper, not to be confused with wax paper. Measure out enough parchment paper, scrunch it up, and run it under cold water. Wring out, line pan, and voila, easy cleanup.
This side dish goes great with a turkey dinner.
2 bunches fresh organic kale, leaves stripped from stems, washed and chopped1 large cooking onion, peeled and sliced lengthwise1 clove fresh garlic, finely minced 1 Tbsp (15 mL) extra-virgin olive oil1/4 cup (60 mL) bread crumbs1/4 cup (60 mL) freshly grated Parmigiano-Reggiano cheese1/4 cup (60 mL) heavy cream (optional)Sea salt and freshly ground pepper, to taste
1/2 cup (125 mL) smooth almond nut butter1 cup (250 mL) rice syrup1 tsp (5 mL) vanilla1/2 cup (125 mL) dried apricots, chopped1/2 cup (125 mL) raisins1/2 cup (125 mL) chopped almonds, toasted1/4 cup (60 mL) each sunflower and sesame seeds, toasted2 1/2 cups (625 mL) rice crisp cereal1 1/4 cups (310 mL) rolled oats
