Food

Oats, radicchio, and ever-so-sweet roasted grapes breathe new life into this staid classic salad. Boasting a chewy texture and nutty flavour, oat groats are the whole grain from which other types of oats are made. To lighten things up, a sweet vinaigrette replaces the old-fashioned mayonnaise dressing. This salad holds up well in the refrigerator, making it a great option for healthy work week lunches.

Serves 4

Serves 12

Serves 4

Serves 6

Makes 2 loaves, about 26 slices

Makes 1 loaf, about 20 slices

Makes about 18 buns

Makes 8 paranthas

Makes 10 to 12 servings

Serves 8

Makes 12 muffins

Makes 12 pancakes

This recipe is all about the sauce. Chimichurri is a piquant Argentinean sauce made with dried oregano and fresh herbs mixed with oil and vinegar. This makes a big batch—enough to splash over salmon plus extra for another meal. Great as a marinade or sauce for beef or chicken too, or drizzle it over eggs or fresh vegetables.

Plan smartly and make pesto ahead of time so that when it comes time to cook, it’s really just about assembly. Add smoky flavour by tossing in a few grilled mushrooms. Use half the pesto to toss with noodles for dinner, then use up leftovers as a condiment with other meals.

Ready in 15 minutes, this is a warming one-pot meal for those cooler nights that you can make from scratch right at your campsite. Just be sure to pack all the necessary ingredients.

Pancakes are a campsite ritual. These are made with coconut milk—a great dairy-free option. Mix the dry ingredients together before packing for ease of prep.

This is a versatile dessert and can take any kind of fruit, although berries get mushy quickly and don’t travel as well as stone fruits. Cook the topping separately so it stays crisp.

A double shot of seaweed—nori and wakame—lends this dish a salty flavour without an excess of sodium. The nori garnish is a version of furikake, a Japanese condiment typically sprinkled over rice. If desired, rainbow trout or Arctic char can be used in lieu of salmon.

Parmesan, mushrooms, and a sun-dried tomato topping turn this version of socca bread, a gluten-free flatbread hailing from the south of France, into an umami bomb.

Perfect for summer backyard parties, this fetching dip has all the natural sweetness needed to tame a sweet tooth. Serve with sliced sweet vegetables such as red bell pepper and jicama, or spread on your favourite whole wheat toast.

Who says soup has to be savoury? This delightfully tart soup is a perfect end to a sunny day. As with blueberries, tangy blackberries are loaded with potent antioxidants that can help mop up cell-damaging free radicals. Grated dark chocolate is also a stellar garnish option.

Sushi rice, or rice dressed in seasoned vinegar, is an essential component to a variety of sushi preparations. In fact, sushi would not be sushi without this rice. Using a short grain brown rice for your sushi ensures you also get the added benefit of a good source of fibre.