Food

When shopping for fresh seafood, make sure to inquire about the sustainable seafood options available. Pole- and troll-caught albacore or ahi tuna are sustainable choices that ensure the health of our oceans and fish stocks for years to come.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

The tofu dressing goes well with a variety of salads and grilled veggies. Here it’s featured with brown basmati rice and crisp vegetables for a satisfying vegetarian meal.

Crisp vegetables come alive with an extra hit of miso butter and a smattering of fresh spring herbs. Serve alongside a fillet of wild salmon or grilled chicken.

We’ve kept this slaw simple with only a few ingredients, but it can be jazzed up with a number of vegetables such as julienned bell peppers and snap peas, if you wish.

Roasting the garlic makes it less harsh, and miso and smoked paprika give this dip a flavourful smoky twist. It’s a perfect spread for flatbread and doubles as a great dip for crudités.

This is a simple soup to prepare but has all the components to make it a meal in a bowl.

The combination of sweet and savoury with a hit of orange zest packs a flavourful punch. Serve with a side of steamed Chinese broccoli or fresh green beans.

Scones are better suited to a special occasion than muffins but don’t require any more work in the kitchen. Ricotta cheese bumps up the protein numbers to make these berry-laced scones seem more substantial. You can serve them adorned with Greek yogurt, a whisper of additional honey, or Mom’s favourite jam.

These rolled salmon crepes are fancy enough to be served at an upscale bistro and are sure to leave that special lady in your life thoroughly impressed. The batter can be made the night before, but it’s best brought back close to room temperature. Keep crepes warm by placing them in an oven set to 200 F (100 C).

Fruit, yogurt, and ever-popular quinoa team up to create a supercharged brunch salad. For an added pop of colour, use red or black quinoa. The salad can be made up to two days in advance, but the avocado should be added to the salad just before serving. Feel free to use any other desired fruits such as peaches, grapes, raspberries, kiwi, or mango.

This elegant dish may taste and look gourmet, but it’s far from anything that requires a lofty effort in the kitchen. Garnish options include hot sauce, smoked salt, grated Parmesan, and/or parsley.

French toast is the epitome of Mother’s Day brunch fare. This whimsical twist on a classic is sure to satisfy all generations in a household. For the bread, you’ll want to slice it into cubes about 1 in (2.5 cm) in size.

Radish greens breathe new life into pesto while the pickled radish slices add vinegary snap to these burgers. Use extra pesto on sandwiches, stir into pasta, or toss with roasted potatoes. If desired, lean ground turkey can be used in lieu of chicken.