Food

Meaning “half cold” in Italian, think of semifreddo as sliceable ice cream. This lime-forward riff on the elegant cold treat teams up with coconut cream and trendy avocado to keep it dairy free but still oh-so-rich tasting. And since you don’t need an ice cream maker or any other fancy equipment to make it, it’s easy to whip up when the heat is on.

I pod—do you?  So often recipes only call for the vanilla seeds, while the entire pod is edible. You can use spent vanilla pods to get a fragrant salt from something that otherwise may have been destined for the compost pile. Use Vanilla Salt on cakes, cookies, fresh fruit, and my favorite: sliced tomatoes.  

These tasty tostadas make a great meal any time of the day. Sweet potatoes contain a good amount of fibre and antioxidants that have been shown to contribute to a healthy gut. Lentils are a great source of polyphenols, which have strong antioxidant and anti-inflammatory properties.

Packed with protein, a range of minerals, and a little chocolate, these nut-free granola bars deserve a place in your lunch bag tomorrow. With four different varieties of seeds and a base of puffed quinoa (technically a seed itself), this snack gives new meaning to “bird food.”

Tip

What’s Valentine’s Day without a little chocolate? While most chocolate cream pies require mountains of whipped heavy cream and sugar, this vegan version uses luxurious coconut milk for a dairy- and soy-free take on the French classic. And the press-in crust means you don’t have to turn on the oven. Tip: Make this pie into single servings by using removable-bottom mini tart shells.

This elegant grilled asparagus salad with jammy eggs, blistered onions, chewy spelt, and an attention-grabbing creamy dressing is the perfect way to celebrate the spring sunshine. Spelt berries are sold with their hulls intact, which means they’ll take a bit longer to cook but will reward your patience with al dente chewy nuttiness. They can be swapped out for rye berries, wheat berries, or gluten-free sorghum.

Easy to carry. Simple to pop and savour while on a rugged path. And quick to assemble in bulk. Make ahead and refrigerate for a week, or store in the freezer for up to a month.

Did you know?

A quick trip through the blender serves to mingle a riot of fresh flavours, which is why the cold soup known as gazpacho is always a delicious way to beat the heat. This riff on the Spanish soup includes raspberries for a touch of sweetness, while the chunky topping adds contrasting texture.

Tip

This soup seamlessly blends the natural sweetness of carrots with zesty ginger and the added umami of rich, creamy miso. The bulk of this soup is provided by the humble carrot and yellow split peas, both of which you may already have in your fridge or pantry, making this soup convenient, budget friendly, and simple to prepare.

When temperatures begin to climb, it’s good to know that soup need not be off the menu. Just serve it cold for a refreshing way to beat the heat. This vibrant Thai-flavoured carrot soup is a feast for the eyes and a smart way to spoon up some brain-benefitting nutrition. The soup may thicken in the refrigerator, so thin with additional liquid if needed. During the cooler months, this soup can be served warm for cozy comfort.

Making tortillas from scratch is well worth the effort. There’s a freshness that can’t be beat. Double the batch and freeze for a few meals. Jazz them up with alternative flavourings such as turmeric, chopped cilantro, and a dash of cayenne. Gluten-free tortillas are a bit of an art, but given a few tries, are well worth the effort.

Storage

My cousin Amy has been a vegetarian for as long as I can remember. When we were kids she was always served something intriguing at family Easter and Christmas celebrations instead of ham or turkey. This recipe is both vegan and gluten free.

Tip:

It’s not the most calorie-conscious dessert, but these silky cakes are the epitome of #epicchocolate. It’s a decadent way to spread the love at the end of the day. If needed, an all-purpose gluten-free flour blend can be used.

Tip

These mussels make an elegant and alluring cold appetizer that will stretch to feed a crowd. The classic combination of fennel and tomatoes is enlivened with a floral vinegar, prepared in advance. Alyssum has a peppery, aniselike flavour and, like fennel, pairs well with tomatoes.

Yogurt completely transforms the texture of these chicken thighs, making them tender and flavourful with bright notes of lemon and cilantro. Ideal for a day trip, these can be marinated in the morning and cooked in the evening, but they also work well when cooked in advance and packed for a picnic to be eaten cold.

Fettuccine noodles laced with Parmesan and butter have been a fixture in Italian cuisine since 1914. Over the years, this dish became popular in America and increasingly rich with the addition of cream and eggs. Today, there’s a reversal stirring as people search for plant alternatives to rich, creamy dishes without compromising flavor. Enter this dish! The silky-smooth tofu sauce coupled with garlic and cashew cheese is a delicious vegan alternative with the rich essence of traditional alfredo pasta.

Kick things off for Mom with a special occasion breakfast. Here, “special” doesn’t mean challenging or a sink full of dishes—even kids can mix up this simple pancake batter and prep a toppings bar for mom to glow up her plate as she pleases.

Wild rice has a nutty flavour that complements light creamy desserts and adds great texture and nutritional value. The berries are chock full of healthy antioxidants.

Protein-packed lean turkey gets a helping hand from fibre-filled lentils to create an unusual meatloaf. It’s rounded out with two types of perennially available and economical produce: sweet potatoes and broccoli. This dish appeals to both the dinner traditionalist and modernist in us all.

Endless variations

This savoury salad is a perfect lunch all on its own or as an accompaniment for a show-stopping dinner. Cilantro, a complex, pungent herb with citrus undertones, is the star of this dish, no longer just a garnish. Serve this salad at room temperature or cold—and prepare to discover the versatility of cilantro.

Deep green fruits and vegetables are high on the list of health-promoting foods. Green foods have been shown to contain high amounts of antioxidants and nutrients that promote good cardiovascular health and can inhibit certain carcinogens. Serve this frittata alongside a leafy green salad for an unbeatable green culinary experience.

This creamy dip will be your go-to for dunking vegetables or for spooning over roast chicken or root vegetables as a sauce. Compounds found in fennel have been shown to stimulate the production of T-cells in our body, which, in turn, may help improve our immune response to infections.

Composed, warm salads bring Mediterranean sunshine to the plate any time of year. Sous vide cooking’s precise and steady temperature control in a water bath means sustainable, better-than-canned tuna, is easier than ever. Crisp, tender, and decadent all at once, this French “comfort food” meal is tied together with a zippy lemon-mustard vinaigrette.

Tip

Traditional salade niçoise is not a weeknight-friendly endeavour, dirtying every pot and pan in the house. But if you put it on a sheet pan, this classic, wholesome French salad can be made on any night of the week. Serving the salad warm means it can be enjoyed year-round.