Food

Snuggled under a duvet and munching warm cookies sure beats shovelling snow or schlepping around in the pouring rain. These low-fat cookies may be a healthier version of your recipe, but they’re still treats, so no pigging out.

1 Tbsp (15 mL) butter

Both the flowers and the fruit of the yucca are edible. Only eat the flower petals, however, as the flower centres are extremely bitter.

This is a versatile and fun recipe for getting the kids involved and has been a SOBO menu mainstay. The brown rice adds a nice nuttiness and is healthier, too!

This salad is tough to “beet” and is as naturally sweet as they come. When beets are in season check locally for different varieties for added colour and taste.

Pasta tastes best made fresh, but if you don’t have a good Italian shop close by that sells fresh pappardelle, use a tagliatelle noodle (dried noodles work well, too). Wild mushrooms grow in our backyard in Tofino; however, city dwellers can find a wide variety in better produce stores. I particularly like portobello, cremini, and shiitake.

The key to a great sorbet lies in the fruit; it must be ripe and prepared accordingly. For example, a melon sorbet requires peeled and seeded melon; strawberries should be washed and de-stemmed; blueberries, raspberries, and blackberries are usually good to go.

This vegan main dish is fabulous served with spicy mango chutney.

According to Canada’s Food Guide this nutrient-dense, one-bowl dinner provides a serving of fish, three servings of fruits and veggies, and a one-half serving of milk.

“This is probably the most requested recipe from our kitchens;” says Morrison. “It signals the start of the growing season and goes great with all seasonal vegetables. For this recipe we use the yellow or red miso paste when preparing the vinaigrette.”

This classic steakhouse appetizer has been given a healthy makeover by baking instead of deep frying.

Great as a steak sidekick, baked sweet potato fries save you plenty of calories and offer up hefty amounts of the antioxidant beta carotene. (pictured with Lemon Tofu Cheesecake, Caesar Salad, Herbed Sweet Potato Fries, and Baked Coconut Shrimp with Apricot Dipping Sauce)

Yes, tofu! You’ll be surprised how decadent this cheesecake tastes but without the 30 or more grams of fat that’s pumped into most restaurant versions. (pictured with Lemon Tofu Cheesecake, Caesar Salad, Herbed Sweet Potato Fries, and Baked Coconut Shrimp with Apricot Dipping Sauce)

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.

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.

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)

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

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

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.

A foolproof way to make crowd-pleasing rice.

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.

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

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.