Food

The red curry and ginger packs flavourful spice and heat, which lessen the need to add salt. Choose small butternut squash for the sweetest flavour.

These delicious patties are so versatile and full of flavour you’ll want to double the batch and freeze in small containers for a quick midweek meal solution. Make ahead for a crowd and reheat in the oven.

This delicious granola is perfect for breakfast, in a dessert parfait, or sprinkled over fruit crumbles. It’s also a lovely gift idea.

This homemade hemp milk is excellent for both raw food and vegan diets, and can be used in place of regular milk in your recipes, on cereal, and in smoothies. To make a creamy chocolate drink, simply whirl in 1 Tbsp (15 mL) cocoa powder.

This delicious spread is not only a snap to make, but also chock full of nutrients such as vitamin A. Serve this vegan dip lightly spread on crackers or dolloped on veggies. It’s also perfect for spreading on wraps or collard leaves and rolling up with your favourite fillings.

Here’s a seasonal salad that can be served alone or as a side dish. The bright, contrasting colours add eye appeal, while the maple syrup dressing adds a hint of sweetness to please all palates and ages.

Here’s a simple dinner for midweek. It takes mere minutes to prepare, and the added seeds and nuts make this dish a super protein powerhouse.

Braising economical turkey drumsticks is much easier than roasting a whole bird. The slow simmer produces deliciously tender meat and a delightful fruity sauce. You can also use other bone-in turkey cuts such as thighs, breasts, or drumettes with this recipe.

This dish is sure to bring smiles to anyone craving a succulent meat dish accompanied by roasted vegetables. Try to remember to take the thighs out of the refrigerator about 30 minutes before cooking. They’ll cook more evenly and quicker if not too chilled when they go in the oven.

Bring a sense of whimsy to the holiday table with these individual shepherd’s pies. The sweet potato adds a delightful sweet and creamy topping. For more flavour, consider selecting dark ground turkey instead of white. 1 1/2 lbs (750 g) sweet potatoes (about 2 medium), peeled and diced 2 large free-range eggs 1 medium carrot, peeled and shredded 2 shallots, chopped 2 garlic cloves, minced 2 Tbsp (30 mL) ground flaxseed 2 Tbsp (30 mL) tomato paste 1 Tbsp (15 mL) chopped rosemary 2 tsp (10 mL) organic Worcestershire sauce (optional) 1/4 tsp (1 mL) salt, divided 1/4 tsp (1 mL) black pepper 1 lb (450 g) ground turkey 2 Tbsp (30 mL) whole grain flour 1 Tbsp (15 mL) unsalted butter 1/4 tsp (1 mL) nutmeg 1/4 cup (60 mL) grated Parmesan Place sweet potato in steamer basket and steam until very tender, about 10 minutes. If you prefer, you can also boil potato cubes until tender. Meanwhile, preheat oven to 375 F (190 C). Lightly beat eggs in large bowl. Add carrot, shallots, garlic, flaxseed, tomato paste, rosemary, Worcestershire sauce (if using), 1/8 tsp (0.5 mL) salt, and pepper to bowl and stir to combine. Add turkey and mix gently. In separate bowl, mash together cooked sweet potato, flour, butter, nutmeg, and 1/8 tsp (0.5 mL) salt. Divide turkey mixture among 12 standard-sized greased or paper-lined muffin cups. Spread potato mixture over each cup and scatter Parmesan cheese on top. Bake until an internal temperature of 165 F (74 C) is reached when food thermometer is inserted into centre of a cup, making sure to penetrate the meat, about 25 minutes. Let cool for 5 minutes before unmoulding. Serves 6. Each serving contains: 281 calories; 27 g protein; 13 g total fat (5 g sat. fat, 0 g trans fat); 14 g total carbohydrates (3 g sugars, 3 g fibre); 336 mg sodium source: "Gobble, Gobble", alive #384, October 2014

A hearty soup is always a welcome addition to a holiday repast and this one is worth savouring to the last drop. Plus, it makes for delicious leftovers. Soaking wild rice helps reduce its cooking time by about half. If you skip this step, simply extend the cooking time until the rice is tender.

Poaching turkey breast is an easy, hands-off way to cook the lean meat without the worry of drying it out. Tangy goat cheese is an exciting replacement for butter in vegetable mashes such as this parsnip version. And the chutney further assures that the dish is big on flavour.

Juice from one lemon
1/4 cup (60 mL) extra-virgin olive oil
1/2 tsp (2 mL) salt
Pepper to taste
3 cups (750 mL) cooked quinoa, any colour
1 cup (250 mL) cubed cooked sweet potato
1/2 cup (125 mL) diced red onion
4 kale leaves, shredded
1/4 cup (60 mL) toasted slivered almonds
1/4 cup (60 mL) dried cranberries
3/4 cup (180 mL) cubed feta cheese (optional)

Slowly cooking the onion is a simple technique to coax out more of its naturally sweet flavour, making it a perfect counterpoint to the earthy mushrooms in this frittata.

Baking frittata mixtures in ye olde Mason jars turns them into the perfect grab-and-go lunch option. Simply reheat the jars, without lids, in an oven. You could even use this method to make savoury breakfast frittatas for hectic mornings. Serve with a salad for a complete meal.

This frittata keeps your palate guessing with plenty of flavour and textural contrasts. Farro is an ancient grain with Mediterranean roots and a wonderful chewy texture. However, you could also use spelt or wheat berries. Traditionally made from sheeps’ milk and goats’ milk, halloumi is a firm and salty cheese originally hailing from Cyprus. If unavailable, feta can be substituted.

Packed with chicken, mozzarella, tomatoes and pesto, this frittata has a definite pizza vibe. You’ll have extra pesto, so use it in pasta dishes, as a sandwich spread, or even as a garnish for creamy soups. The arugula pesto can be made up to three days in advance.

Sweet potato and kale team up to give this frittata a powerful antioxidant punch. Consider grating sweet potato in order to cook the orange spud in a flash. The frittata is also excellent with grated Gruyere or even soft goat cheese in lieu of Parmesan. If serving with a fiery salsa, omit the red chili flakes.

The ultimate cool-weather beverage gets a lift from soothing chai tea and aromatic ginger in a picnic-perfect hot apple cider.

No picnic is complete without dessert. Gluten-free buckwheat flour adds a floral note to cinnamon-spiked apples in this hand-held, seasonal favourite.

Rethink the traditional picnic sandwich with these crowd-pleasing quesadillas, loaded with fall flavour.

You will never know that there is not an ounce of dairy in this comfort-food classic. Dairy-Free Cheese Sauce 2/3 cup (160 mL) raw unsalted cashews 1/2 cup (125 mL) grated carrot 1 cup (250 mL) boiling water 1/4 cup (60 mL) nutritional yeast 2 Tbsp (30 mL) Dijon mustard 1/2 garlic clove, minced 1 tsp (5 mL) sea salt 1 tsp (5 mL) white vinegar 1/4 tsp (2 mL) ground black pepper 1/8 tsp (0.5 mL) ground nutmeg Noodles 2 cups (500 mL) uncooked gluten-free or whole grain macaroni noodles Preheat oven to 350 F (180 C). Line large rimmed baking sheet with parchment paper; set aside. To prepare cheese sauce, in blender, combine raw cashews and grated carrot with boiling water. Carefully blend until smooth. Add remaining sauce ingredients and purée until completely creamy. Set aside. To prepare noodles, bring large pot of water to a boil. Add noodles and cook according to package directions. Drain; do not rinse. Place hot pasta back in pot and stir in prepared cheese sauce. Divide mixture evenly among 6 small ovenproof 250 mL glass Mason jars. Place uncovered jars on prepared baking sheet. Bake for 15 minutes, until bubbly. Cool slightly until you can comfortably use an oven mitt to fasten lids of jars. Transfer to thermal lunch bag with a hot water bottle to keep warm, along with forks. Since there are no eggs or dairy, there is little risk of spoilage at this temperature during travel time. Serves 6. Each serving contains: 227 calories; 10 g protein; 7 g total fat (1 g sat. fat, 0 g trans fat); 33 g total carbohydrates (1 g sugars, 5 g fibre); 469 mg sodium source: "Picnic of Plenty", alive #384, October 2014

Kale is the ideal base for a packable salad, as it only benefits from being made ahead.

Serves 4