Food

During these cold-weather months, nothing says comfort like warm spices including cinnamon, clove, and nutmeg. They not only taste delicious, but will infuse your house with heavenly and inviting aromas. The crumble can be made days in advance and stored in an airtight container, making this dessert quick and easy to prepare. Chai tea is a simple way to infuse intense flavour with minimal prep and effort.

Move over potato; there are plenty of other vegetables vying for the title of comfort in a bowl! This combination is full of flavour and is silky smooth and creamy. If you’re a fan of humble celery, you’re going to love this dish.

The vegetables and mustard do most of the heavy lifting in this side dish with very few—flavour-packed—ingredients. Roasting brings out the natural sweetness, grainy mustard provides tangy zing, and crunchy, crispy edges add a smoky element that will leave you wanting more of this deceptively simple side dish.

Here, we’re creating a traditional dish with a twist by ditching the boring old bread of typical stuffings and replacing it with the ancient grain barley. It’s still going to provide that familiar density, and it’s a great option for gluten-free diets. This next-level stuffing is plant based, but mushrooms and fennel add a delicious meatiness.

Stay traditional and go with turkey for your Thanksgiving dinner, but simplify things with these bite-size meatballs. Though small, they pack a punch of big flavours to rival any main attraction. Paired with a tart cranberry sauce and loaded with warm spices, this dish allows you to ditch the big bird this Thanksgiving. Bonus? You can freeze your extra meatballs to enjoy at a later date.

Start off your dinner with an appetizer of earthy, creamy truffle hummus. A little truffle oil brings this simple hummus to a new and luxurious level that your guests are going to love. The smoked paprika is a perfect pairing for the earthy mushroom. Top with some sautéed mushrooms to make it feel extra holiday special.

This Asian-inspired stir-fry takes full advantage of the crunch Brussels sprouts achieve when they’re heated quickly. The sweet-and-sour sauce delivers a tangy edge, and tempeh offers plant-based protein and a blast of umami. If you want meat in the dish, you can replace tempeh with ground pork.

This bright and colourful bowl is packed with nutritious ingredients, each delicious on its own—but even better together! The fresh crispiness of the snap peas combined with the creaminess of the nori ranch dressing brings everything together for a simple and well-balanced meal that can be enjoyed warm or cold.

Two fall stalwarts—rutabaga and Swiss chard—team up to bring seasonal flavour to these baked savoury cakes. A topping of velvety cashew cream adds a little extra spark.

If you’re feeling a bit burnt out when it comes to your typical morning repast, consider pivoting to this bowl of nutrition and quintessential fall flavours. It might just be the cozy sweater of the breakfast world. If you need extra energy to power your day, you can scatter on some crunchy granola. The sweet potato mixture can be made a day or two in advance and reheated in the microwave before serving.

A plant-based spinoff of shepherd’s pie makes an ideal use for those surplus starches. Flavour-rich shiitake mushrooms and saucy lentils meet creamy potatoes in a protein-filled and satisfying comfort meal packed with nutrition and perfect for any cool-weather dinner.

Tacos need not be only about Mexican flavours. Here, tender trout is adorned with a seasonal slaw and a punchy yogurt sauce. Dare we say, a taco night with serious photo appeal. Salmon or Arctic char are good stand-ins for the trout.

Repurposing leftover quinoa is made easy with a rich and tangy dressing in this fibre-filled, protein-forward fare. Perfect on its own, or try it wrapped in a leaf of romaine.

A bounty of grilled vegetables melds Mediterranean flavours with creamy goat cheese in a simple and tasty egg dish. When paired with a green salad, this frittata effortlessly transforms those extra vegetables into a light and satisfying dinner.

Yes, when in peak season and peak flavour, you can enjoy butternut squash raw. Ribbons of its sweet buttery flesh bejewelled with pomegranate and pumpkin seeds make for a vibrant salad that is much easier to put together than its good looks would suggest. And an orange marinade is the secret flavour booster in this recipe. The longer the squash marinates, the more tender it will become, making this a good make-ahead salad option.

Have ripe bananas? The browner = the better. Nutritious and fluffy, this banana bread is also school friendly, as it’s free from common allergens like eggs, dairy, and nuts. Chickpea flour is a great gluten-free source of protein, fiber, and iron. See the recipe video here.

Have a napkin handy when you serve these luscious grilled pineapple skewers. They’re as fun to eat as they are juicy, so we can’t guarantee that everyone stays perfectly clean. Grilled pineapple is a classic, but this version spices things up a bit, with just a pinch of heat that even kids will enjoy. Seared only until they begin to release their delicious juices but are still firm, these pineapple pops are topped off with a dollop of lime-zested coconut cream that’s perfect for dipping.

If you’ve ever seen a spiky green fruit with a starchy, fibrous interior, you may have been looking at a jackfruit. Although it is a fruit and doesn’t contain significant levels of protein, its texture makes it a tasty plant-based substitute for pulled pork. In this dish, opt for the canned variety, which will save you the time and considerable effort it takes to clean fresh jackfruit. When paired with jackfruit’s meaty texture and barbecue-grilled corn, these smoky stuffed poblano peppers make for a deliciously satisfying meal.

Something happens when you grill lettuce: it gets deliciously smoky and earthy. Little gems are a miniature variety of romaine, and because of their small size, they’re perfect for this dish. If you can’t find them, don’t hesitate to use romaine hearts. The Spanish-inspired dressing flavours of sherry vinegar and sweet paprika enhance the smokiness provided by the grilled lettuce. Finish it off with a bright splash of orange zest and crunchy walnuts.

Fragrant flavours of cinnamon, coriander, and cumin lend a warm spiciness to these meatball skewers made from ground turkey. Serve them on their own as part of a larger meal, or take them a step further by adding some grilled veggies and wrapping them in a pita for a portable handheld meal.

The thyme-scented dough for this flatbread takes only a few minutes to put together, but it develops flavour as it rises slowly in the fridge over several hours. Plan to make the dough in the morning for an evening cookout, or the night before for a lunchtime get-together. Cooked quickly on the grill, slightly charred plums, red onions, spinach, and a hint of goat cheese provide a fantastic flavour punch.

Figs are often served with yogurt and honey as a dessert. For this salad recipe, yogurt and honey come together in a tangy dressing for sweet summer leaves. The figs are grilled quickly on the barbecue for an extra bit of charred flavour.

Challenge your whole family to create a rainbow in their bowls, and you’ll be sure to kick their nutrient levels sky high! Add a creative flair and keep these nourish bowls innovative by switching up the vegetables and proteins each time you prepare them.

Peas are a beautiful, bright reminder of summer, so this salad is the perfect side dish for a summer barbecue, or a light, fresh lunch. Peas are naturally sweet, so they’re a favourite with kids. The nuttiness of the dukkah adds flavour to the simple and subtle dressing, while the burrata provides depth, creaminess, and an element of decadence suitable for a lazy summer day.