Food

The culinary art of steaming foods in parchment paper, en papillote in French parlance, is the ideal cooking method when preparing meals for one. Just toss your ingredients in the packet and revel in the ultra-juicy meat and perfectly tender vegetables. For a ta-da presentation you can enjoy all to yourself, serve this at the table still wrapped in the parchment paper. Consider serving with a side of quinoa or freekeh.

Under wraps

• Cut your paper into a 15 x 18 in (38 x 46 cm) long piece.
• Fold in half crosswise so that a crease runs down the middle.
• Create a paper heart by drawing a half heart with the centre of the heart on the crease, then cut out the shape.
• Open the heart and layer ingredients on half of the sheet, close to the centre fold. Don’t forget to leave at least a 1 in (2.5 cm) border around the edges to allow for folding.
• Starting at the top of the heart, fold edges of parchment together, sealing edges with tight 1/4 in (0.6 cm) folds.
• Twist end tip of packet to secure ingredients, and tuck it underneath.

This gathering of nutritious ingredients, great textures, and amicable flavour combinations (yes, cherries and salmon are a match made in foodie heaven!) looks impressive enough to flaunt on social media, making your friends wish they had come over for dinner. And most of the work for this salad is hands-off time.

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If your mornings are harried, this make-ahead berry good pudding is your ticket to enjoying a lightning-fast meal without sacrificing sound nutrition. When soaked in liquid, the chia forms a gel and provides a pudding-like texture.

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Who says fruit crisp has to bake in the oven and make enough to feed a crowd? Simply zap some classic crisp ingredients in the microwave and you have a “just for me” divine dessert in five minutes flat. A petit scoop of vanilla ice cream can only make it better. Or, top with a few dollops of yogurt and call it breakfast! You can also use a pear instead of apple and dried currants in lieu of cranberries.

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Here’s proof that the simplest dishes can be ready to impress. Enjoy for a fibre-packed dinner or an elegant lunch. Go one step further and top with good quality canned sardines or a poached egg.

Raise a toast

A hint of Mexico or Peru leaps out of this delicious dish. With the combination of hot chipotle mellowed by cocoa and a creamy nut butter—the blend of flavours is superb. We’ve spooned the sauce over squash, but any root vegetable would honour it with equally delicious results. Top it up with what we’ve suggested, or jazz it up with diced fresh tomatoes, dollops of Mexican crema, and toasted pepitas.

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A dish that appeals to the eye is bound to lure even the pickiest of eaters. Our fuchsia-coloured hummus does that and more. Packed full of healthy nutrients and an excellent source of fibre due to the cannellini beans, this dip can be enjoyed as an appetizer or as a full-meal deal.

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Grapes gone soft? They’ll be perfect tossed into this salsa recipe. Plus pairing salt, sweet, fat, and acid creates a delicious experience for the palate. We’ve done just that here. Spooned over seared sablefish, the results are not only flavourful, but also visually stunning!

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Lentils capture flavours beautifully in recipes. The combination of fresh herbs and the zip of lemon make it a delicious side dish to grilled meats.

Tips

• If you’re making extras, this recipe can be refrigerated for several days and flavoured up to suit any meal.
• To soak or not to soak is always the question. The beauty of using French lentils is that, unlike peas and legumes, they hold their shape, even after cooking. Avoid adding seasonings such as salt or acids (like lemon juice) until lentils are cooked.

There’s something very comforting about supper bowls in the fall. And the variations are plentiful. Essentially, use whatever’s in your fridge and serve with a lovely tahini sauce. Truly a satisfying end to the day.

Tips

• If barley is a dietary concern, substitute with any gluten-free grain, such as brown rice or buckwheat groats.
• To save time for future meals, cook up large batches of grains and refrigerate or freeze in serving-size containers. The same for sauces: make a larger batch and refrigerate in a tightly covered container for several days.
• Substitute shredded Savoy cabbage for lettuce, if you wish.

How can something so simple to make taste so good? The beauty is that there’s no need to peel the yams, so they only take a little time to prepare. This dish is practically a meal in a bowl with the addition of beans and a smattering of nuts. Plus, the eye-catching colour will appeal to all ages. Cozy up and serve in a mug for sipping, or ladle into bowls for a more formal meal.

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Weekend breakfasts offer the time for creating a satisfying meal. When it comes to hash, one can include any number of ingredients, such as squash or sweet potatoes, and even topping it with a poached egg for more protein. In our version, we added sunchokes (also called Jerusalem artichokes) for a lovely texture and flavour that’s perfect for the season.

Tips

• Breakfast Hash is also delicious as a filling for omelettes or large, thin crepes.
• Sunchokes, also known as Jerusalem artichokes, are a bit like a cross between a water chestnut and a potato. They’re so easy to prepare, since you don’t need to peel; just scrub clean and slice or dice. In a pinch, you can substitute with canned water chestnuts.

The holiday season is nearly upon us! This typically lazy and indulgent period is full of opportunities to feast ourselves into a serious food coma. This two-part entrée (originally created for vegan footwear brand Native Shoes) is 100 percent delicious. Skip the tryptophan this year in favor of a flavorful roasted cauliflower surrounded by a rich and creamy warm kale salad. Your guests will be impressed by your out-of-the-box choice and ooh and ah over its beauty.

Avocado is one of those crowd-pleasing ingredients. Who doesn’t love avocado? Answer: no one that I am aware of! This avocado flatbread is the perfect party dish for several reasons. First, it’s easy to make and only requires a few ingredients. Second, it’s easy to eat. You and your guests won’t even need a napkin. And third, it’s rich (with the good kinds of fats). Party food should feel indulgent, right? And lastly, it’s pretty. Avocados always help create an eye-catching dish for a party’s food table.

Tip: How to make balsamic reduction

How irresistible are these roasted, crumble-stuffed apples? These are perfect for a fall dinner party or even for breakfast—they’re that clean. Plus, they’re very easy to make. You could probably use your own crumble recipe, but here’s mine if you’d like to try. You may want to double the recipe …

Tip: Healthy 2-ingredient ice cream

Wake up your taste buds with the sun-infused flavors of Mexican cuisine for a fresh and unexpected pairing with earthy, burgundy beets. If you’re feeling a bit lazy, feel free to skip the topping and serve beet rounds with your dip of choice.

It’s hard to believe that eating greens can be so addicting. These crunchy, spicy chard chips are a perfect alternative to greasy potato chips. Feel free to experiment by using other seasonings like garlic powder, smoked paprika or nutritional yeast.

Parsnips are much like a cinnamon-infused, blonde carrot, marrying well with the heady aroma of Moroccan spices. A lemony dip would be a welcome contrast to their perfumed richness.

No holiday gathering should be without a chocolate dip. The blended cashews add creamy goodness (but with significantly less saturated fat than heavy cream). Serve with a platter of fruit like cherries, strawberries and sliced apple and mango. If the dip hardens upon sitting, simply warm it over low heat in a saucepan before serving.

Tip: Come to the dark side

The entire carrot, greens and all, makes a flavorful snack served with cucumber coins or celery. Rich in an array of nutrients and healthy fats, this bite will keep you going until your next meal.

Tip: Just beet it

Easily whipped up in a matter of minutes, this protein-rich power snack would make Popeye proud. If you’re looking for a post-workout pick-me-up, this dip is for you.

If a plate of crudités could speak, they would say to this garlicky dip, “You complete me.”

Tip: Cool beans

Cauliflower turns silky smooth—without any cream in sight—when boiled and blended into soup. Gently spiced, roasted chickpeas add a welcome contrasting crunch and chew.

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Also called alaria and resembling pappardelle pasta noodles when rehydrated, lightly vegetal wakame is what you’re most likely to finding floating in miso soup, but it can also be the starring green in a riff on pesto. Slather the seaweed pesto between meaty slabs of tofu and you’ve got a hearty vegan main dish. The briny pesto can also be dolloped on grain bowls, grilled steak, or cooked fish.

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