Food

Oh, Canada! Maple syrup and apple give this pizza definite homegrown appeal. But it’s the caramelized onions that really put it over the top. Creamy and slightly pungent camembert cheese is often overlooked for pizzas, but you could also use brie, goat, or shredded aged cheddar on this pie.

A rich tomato sauce, fresh mozzarella, briny olives, and a whisper of basil team up to create a Mediterranean-inspired pizza worthy of a resounding Mamma Mia!

With the flavours of tomato, beans, and avocado, this pizza tastes like an open-faced quesadilla. The mole sauce adds fiery richness that elevates each slice.

Each bite of this pizza is packed with fresh Asian flavour. For a vegetarian pie, you can leave off the shrimp or place it on half of the pizza if only some eaters are averse to seafood.

This tasty vegan meal takes only minutes to prepare, but its unique flavour combinations and exotic appeal will have your family thinking you’ve fussed for hours.

The sweet, mild flavour of bananas is a natural complement to hot, spicy curries. Once you try the combination, you will never want a banana-less curry again. Although dates work well in this recipe, raisins or other dried fruits (such as organic apricots) make a suitable substitution.

The rich, tropical taste of macadamia nuts adds more than deliciousness to this fish dish. Macadamia nuts are a great source of heart-healthy monounsaturated fats, making this dinnertime concoction one ticker-friendly meal.

This nutrient-dense salad delivers great taste that is sure to please banana lovers’ palates. Although it may seem unconventional to feature bananas in a savoury salad, the interplay of sweet and tangy will make your taste buds sing. Pecans add a crunchy texture and heart-helping fats to the mix.

Make a big batch of this on a Sunday afternoon and then reheat portions throughout the week. Using a slow cooker lets you cook hands free, so you aren’t spending all your spare time in the kitchen. Plus, it fills the house with an aroma similar to apple pie! Steel-cut oats are a good source of fibre and will help keep you feeling fuller longer.

Think of these as Italian-style tacos: eggy herbed frittatas wrapped in soft corn tortillas and topped with your favourite taco toppings. This is a great way to mix protein with a variety of veggies.

These muffins are not sweet, but the flavour is reminiscent of pumpkin pie with hints of ginger, clove, and cinnamon. While they’re loaded with fibre and rich in vitamins (pumpkin is a good source of antioxidants), up the protein ante by pairing with a piece of aged cheddar.

A good shot of protein is a great way to rev up our metabolism in the morning. Mixing protein with fibre and fat also keeps us satiated, which helps ward off unhealthy snack attacks. Instead of traditional toast with peanut butter and jam, try this refreshing smoothie version.

Because pancakes are time-consuming to make, they’re often enjoyed as a weekend treat. These freeze well, so double the batch for easy leftovers. Pop in the toaster to reheat during the week and boost protein and calcium intake by serving with a dollop of Greek yogurt and granola.

Here’s a dish with a serious “wow” factor, as the pasta obtains a striking red courtesy of the beet pesto. The natural sweetness and vibrant hue of beets breathes new life into pesto. You can also add some crumbled goat cheese to the garnish. If possible, try to use freshly made pasta.

This surprising curry is a popular dish in Sri Lanka where it’s served alongside rice, daal, and other curries. Like all good curries, this one will give your spice rack a workout.

Here’s a recipe that ups the flavour and health ante of fried fish and chips. The oven-baked beets make for a colourful twist on french fries, which are even better when dipped in the tangy and fiery yogurt-horseradish sauce.

Forget the food colouring—beets are the better way to add blush to baked goods, as they provide natural sweetness and moisture. These chocolate cakes are made in muffin tins to expedite cooking and, well, help with portion control. Steeping the cocoa and chocolate in coffee serves to intensify the chocolate flavour.

It’s hard to believe that eating green can be so addicting. These crunchy, spicy chard chips are a perfect alternative to greasy potato chips when a snack attack strikes. You can also experiment by using other seasonings such as garlic powder, smoked paprika, or Parmesan cheese. Don’t compost the chard stems. Instead, try pickling them!

Kale and whole grain quinoa team up to create a fanciful looking gluten-free entree that boasts nutritional highlights. For added visual appeal, consider using black quinoa. The sweet, fiery, and sour notes of the red sauce provide the perfect counterweight to the earthy elements of the cake.

Vinegary chard stems make a powerful addition to sandwiches, scrambled eggs, or an antipasto platter. They’re ready to enjoy after sitting for 24 hours and will keep for one week.

Related to kale, cabbage, and other cruciferous vegetables, frilly and peppery-flavoured mustard greens are commonly used in Asian cuisine. Hence, a good place to track them down is at an Asian market. When cooked, mustard greens lose some of their peppery bite. You can also slice the stalks and place them in the pan along with bell pepper.

The broad and tender leaves of collard greens make a wonderful alternative to flour-based wraps, as they are milder in flavour than other winter greens. You’ll require two collard leaves per wrap—the bigger the better. Roll these up for workaday lunches at the office or for lighter dinners. The sweet potato riff on hummus assures that each bite is packed with even more nutritional firepower. This recipe uses only half of the hummus; use the extra as a dip or freeze for future use.

Most winter greens are sold in bunches. One exception is escarole, which grows in a lettuce-like head. It has tender, pale green leaves that are slightly bitter tasting. As more layers of the head are peeled back, the leaves become milder in flavour. Together, the leafy greens, earthy beans, and tasty meatballs elevate this soup to a point where you’ll want to make it a regular part of your winter menu. If desired, you can use kale or mustard greens in lieu of escarole and lean ground chicken instead of turkey.

When blended with sweet and creamy ingredients such as frozen mango and avocado, respectively, the greens become virtually unnoticeable, making this smoothie a great way to sneak them into the diets of picky eaters. Swiss chard, kale, or collards are good options for this deliciously thick drink.