Food

These steamed dumplings are a scrumptious take on their Asian cousins. A relative of the turnip family, broccoli rabe has long, thin leafy stalks topped with small florets. Very low in calories, this star green gets a nutritional high-five for being an excellent source of vitamin K, iron, and calcium.

A cool vegetable antipasto tops a warm cumin-spiked fingerling potato, combining the sensations of hot and cold in one delicious bite. Note that you will need to

Dukkah is a nut and spice blend that has infinite possibilities in your recipe repertoire. Use it as a flavourful garnish, in vinaigrette, or as a crust for chicken or fish. Don’t have any pistachios on hand? Try using hazelnuts or pecans.

This decadent dessert is the perfect treat to cap off your New Year’s Eve celebrations.

This easy to prepare dinner pairs coleslaw made from heart-healthy avocado with equally heart-healthy salmon. In addition to being rich in omega-3s, salmon is one of the few dietary sources of vitamin D. Danish researchers have found an association between low levels of this sunshine vitamin and an increased risk of death from any cause, including heart and kidney disease, in type 2 diabetics.

From the Middle East to the Caribbean, combinations of beans and rice can be found starring in traditional dishes around the world. Researchers have found when this classic pairing is consumed together, the glycemic response in individuals is reduced more than if rice was eaten alone.

This versatile smoothie is great as a breakfast on the go, an afternoon snack, or a mouth-watering dessert.

A breakfast classic made even healthier with the addition of cinnamon. Research suggests daily consumption of cinnamon may improve blood sugar levels, insulin sensitivity, and blood pressure in those with type 2 diabetes.

This is the perfect dessert to use up slightly ripe fruit. Don’t stop at pears—this recipe is boundlessly customizable. Try apples and substitute the coffee in the “cream” with pumpkin pie spice. Broiled bananas are delicious with vanilla “cream,” toasted pecans, and a drizzle of maple syrup. 1/4 cup (60 mL) cashews 1/2 cup (125 mL) water 2/3 cup (160 mL) light coconut milk 1 tsp (5 mL) maple syrup 1/2 tsp (2 mL) instant coffee 2 Tbsp (30 mL) coconut oil, divided 1/2 vanilla bean, cut in half and seeds scraped out 2 ripe pears 1/2 tsp (2 mL) ground cinnamon 1/8 tsp (0.5 mL) ground cloves Pinch nutmeg Pinch salt 2 Tbsp (30 mL) Cointreau or Grand Marnier Soak cashews in water overnight. Drain cashews and place in blender along with coconut milk, maple syrup, and instant coffee; blend until smooth and creamy. Melt 1 1/2 Tbsp (22 mL) coconut oil in small saucepan over low heat. With blender running, slowly add melted coconut oil and blend until well incorporated. Add vanilla seeds and blend again until well dispersed in cream. Transfer to airtight container and refrigerate for at least 6 hours or overnight. Preheat oven broiler. Halve pears and scoop out core with melon baller or small spoon. Melt remaining coconut oil and brush over cut side of pears. Place cut side down on rimmed baking sheet. Broil until skins are blistered and knife is easily inserted into the flesh, about 4 to 6 minutes. Meanwhile, in small bowl, stir together cinnamon, cloves, nutmeg, and salt. Turn pears over and sprinkle with spice blend and drizzle with liquor. Broil until browned and tender, another 2 to 3 minutes. Transfer pear halves to serving plates and top with dollop of coffee cream. Garnish with sprinkle of toasted, sliced almonds and raspberries, if desired. Serves 4. Each serving contains: 224 calories; 2 g protein; 14 g total fat (9 g sat. fat, 0 g trans fat); 22 g total carbohydrates (12 g sugars, 3 g fibre); 30 mg sodium source: "Cooking with Coffee", alive #373, November 2013

This hearty soup makes a perfect cold weather lunch or light dinner paired with a kale salad.

Make your next salad buzz worthy by tossing it with this unique vinaigrette. Cacao nibs not only add a hint of cacao flavour and a crunchy texture, but they are also a good source of magnesium and antioxidants.

Apricots, coffee, and turkey may sound like an unusual combination; however, these slider sandwiches are sure to garner much praise from family and friends. This recipe makes quite a few patties, so use only what you need and freeze the remaining uncooked patties for another time.

These scones are sure to start your morning off right. Delicious while still warm with a thin spread of almond butter.

Farro, an ancient form of wheat, has a chewy texture that is a perfect counterpoint to the creamy flesh of the acorn squash. You can also use spelt, wheatberries, or Kamut for the salad, and sweet dumpling squash for the edible bowl.

This riff on traditional spaghetti with meat sauce is sure to become a family favourite.

Dukkah, a fragrant Middle Eastern nut and spice mixture, is a delightful companion to earthy sweet winter squash. Roasting the squash gives this soup an extra layer of flavour. You may also like to add a dollop of sour cream or yogurt. Extra soup can be frozen for future use.

When peeled ever-so-thinly, butternut squash is a surprising addition to salads. Briefly placing it in hot water serves to make the shavings slightly more tender. You can also add shaved kohlrabi, parsnip, or celery root to this dish.

Puréed winter squash adds natural sweetness to these pancakes and the accompanying vibrant sauce. The benefit of pouring your pancake batter into the muffin tin instead of a skillet is that the pancake muffins can be made ahead of time and reheated later for a quick breakfast with no flipping required. The sauce can also be made a few days ahead of time, but should be heated before serving.

Use this heavenly spread on your morning toast, slices of apple, or pieces of dark chocolate.

Vibrant Balti paste, traditionally used for tangy curries, gives amazing flavour to chickpeas in a lettuce bowl. In this dish, tomato and cucumber temper the heat, but Balti paste can be tossed with any vegetable, or even cooked meat such as chicken.

(shown with Madras Curried Chicken)

(shown with Spicy Basmati Vegetable Pulao)

This creamy Indian dessert is traditionally known as shrikhand, meaning “food of the Gods,” and comes in a number of variations depending on the particular region in which it’s made. The lovely luscious melon colour makes it a sweet treat as pleasing to the eye as it is to the tongue. Try topping it with a few strands of saffron and pistachios—it is also excellent with sliced fruit, such as mango or peach slices, and blueberries.