Food

This one-pot chicken and rice jumble gets an autumnal boost from butternut squash and is laced with the fragrant perfume of a variety of mixed dried spices. It’s not a spicy dish but is wonderful served with harissa, a North African spicy pepper paste.

Steaming fish in parchment paper packages keeps it juicy and moist. While the fish cooks, prepare the coleslaw.

You won’t miss the pasta with this savoury spaghetti squash dish.

Roasted squash is a great alternative to potatoes. Eat it by itself, as a side, or add it to a salad or risotto.

The new natural shortening available at health food stores in the refrigerated section is trans fat-free.

Adding pumpkin ups the nutrient ante of regular pancakes.

The black beans marry well with the vegetables and spices in what can only be described as a chili that warms even if the weather outside is frightful.

This baked custard is a cross between a pumpkin pie without the pie crust and a crème brûlée without most of the fat. The average baked pumpkin custard or pumpkin crème brûlée has a whopping 20 grams of total fat. My version weighs in with 3.5 g of total fat.

If the thought of cooking the big bird makes you want to head for the hills, why not try the smaller cousin of the poultry family? Good old reliable chicken—make it organic and free-range, the lifestyle makes the chicken taste much better.

An upscale salad that is simple to make and always gets raves from company. The dressing alone is so wonderful you’ll want to double it and serve it over baby greens just for you.

These mushrooms are juicy and succulent with a crispy light batter and a hint of lime in each irresistible bite. 3 1/2 lb (1.5 kg) portobello mushrooms, stems removed and gills scraped 2 Tbsp (30 mL) freshly squeezed lime juice 1 1/2 Tbsp (20 mL) vegan Worcestershire sauce 4 to 5 Tbsp (60 to 75 mL) potato starch (or arrowroot powder or cornstarch) 3 to 4 Tbsp (45 to 60 mL) extra-virgin olive oil Few pinches sea salt Few pinches freshly ground black pepper Sea salt (for finishing) Slice mushrooms into 1 to 1 1/2 in (2.5 to 4 cm) thick strips. In large shallow dish, combine lime juice and Worcestershire sauce. Add mushrooms and season with pepper; marinate for at least 20 minutes, flipping mushrooms halfway through. On large plate, combine potato starch and salt. In nonstick frying pan on high, heat 3 Tbsp (45 mL) oil. Coat marinated mushrooms in starch mixture, and lightly tap them to remove any clumps. Carefully add mushrooms to pan, searing one side for 4 to 5 minutes, until golden brown and crispy. Flip over and cook for another 3 to 4 minutes or until crispy, adding more oil if needed. If mushrooms stick together, separate with a heatproof spatula. Serve hot, sprinkled with additional salt if desired. If reheating is necessary, transfer to a lined baking pan and bake at 450 F (230 C) until hot. Serves 3 as side dish. Source: "Mushroom Mania", alive #323, September 2009

Tender soba noodles combined with meaty shiitake mushrooms, crisp snow peas, and a vibrant sauce flavoured with lime, ginger, garlic, and toasted sesame oil. Zesty, fragrant, healthy, and entirely delicious!

Apples, cheese, and leafy greens are the mainstay here—but feel free to add olive oil croutons, pickled onions or beets, or slivers of cooked chicken or turkey. Use Pink Lady, Empire, or Gala apples for their fresh, explosive flavours.

Slender apple wedges soak up the maple-ginger sauciness from the pork. Cooking apples such as Honeycrisp, Jonagold, or Golden Delicious work well here.

This isn’t your usual applesauce. The mighty McIntosh is infused with pinches of heady saffron and perfumy star anise. The deep orange saffron threads give the sauce a light golden glow.

Smoked trout and mackerel are good stand-ins for salmon. Choose wild Pacific salmon rather than farmed.

A classic that’s equally delicious with tuna, shrimp, mackerel, mahi-mahi, sea bass, flounder, and sole. Wild Pacific salmon is a less contaminated, more eco-friendly choice than farmed salmon.

A foolproof way to make crowd-pleasing rice.

Use the best olive oil you can get your hands on for maximum flavour, says David Rocco. This whole grain salad works well warm or cold.

No time or energy to cook? This simple but flavourful dish is comfort food, Italian-style.

2 yellow onions, peeled and diced
1 Tbsp (15 mL) extra-virgin olive oil
4 cups (1 L) tomatoes, chopped
Sea salt and fresh pepper to taste
1 cup (250 mL) basil leaves

To enjoy a perfectly ripe tomato, you can eat it out of hand or try this delicious Latin-influenced salsa. (shown served with free-range, organic, roast chicken breast)

Reducing a tomato’s water content will intensify its flavour. The meatier Roma variety works well here. These are delicious as pizza or bruschetta toppings, in sandwiches, pastas, and salads.

Tomato plants love heat. Come late fall when they will no longer ripen on the vine the question arises, “What do I do with the green tomatoes"? Try this recipe. It’s a great accompaniment to cheese plates and grilled meats. Adjust the sweet/sour ratio to suit your taste.