Food

Traditional tagine recipes suggest marinating chicken with spices for several hours or overnight. This tagine recipe contains all the delicious elements but has been revised and prepared in half the time. Donít let the lengthy list of delicious spices alarm you. All combined, it makes for an excellent tagine suited to any gathering.

Clarified butter

The classic French name is oeufs en cocotte, and it is basically eggs baked in little ramekins with cream and an aromatic mixture of diced onions, celery, and carrots. We’ve stepped up the recipe by adding smoked salmon and crème frâiche. Served at home, it’s the next best thing to catching a flight to Paris and having brunch on the Champs-Élysées. Tip: Substitute prawns for smoked salmon, and add a little dill, if you wish.

Make your own crème frâiche

When you think “Mexican,” do you envision salsa and corn chips, burritos, and a lot of melted cheese? Given that fresh veggies grow in abundance in Mexico, this recipe focuses on the country’s aromatic flavours paired with simple and fresh salad ingredients. Fresh spices can be used in place of dried. As drying concentrates the flavour, you’ll need a larger quantity of fresh herbs (about three times more fresh herbs than dried).

The giant of the grain world, Kamut is great for bulking up soups. This delightful veggie-packed number makes a tasty transition from heavier winter dishes to lighter spring fare. It’s also proof of how a well-made soup can be rich in substance without being rich in calories. Spelt or wheat berries can also work well here as a substitute.

Flour power

Egg, cleverly baked inside an avocado and then adorned with colourful salsa, makes it feel like you’ve headed out for a fanciful brunch without leaving the comfort of your own kitchen. In fact, this meal works perfectly for breakfast, lunch, or a weeknight dinner. To keep each avocado half more level so less egg white seeps out onto the baking sheet, try folding up some parchment paper and placing it under the stem end of the fruit.

Cold shoulder

Looking for proof that avocado has impressive chameleon capabilities in the kitchen? Here, it’s used to make a creamy pasta sauce without the deluge of saturated fat found in most cream-based sauces. Stirring in chickpeas and spinach only ups the nutritional ante of pasta night. You could also work in some cooked spring asparagus.

Salt safely

Avocado and salmon, along with a wasabi-infused yogurt sauce, team up to create a healthy burger with sophisticated flavour you’ll flip for. You can also use Arctic char or rainbow trout as sustainable choices. Most fishmongers will be happy to skin the fillets for you. You can fire up the grill to prepare the burgers, but they are fairly delicate and so are best cooked on a grill pan instead of directly on the grill grates. A sprinkling of chopped chives or sliced tops of green onions can be added as a nice finishing touch.

Frozen assets

These ready-to-go frozen smoothie packs are the perfect way to keep your cool and flood your body with a bounty of nutrients. Many people overlook the punchy flavour that fresh herbs such as basil can add to frosty smoothies. This deliciously thick drink is also a good way to help your muscles recover after a spirited workout. If the frozen contents freeze together, be sure to break up the bundle before adding to blender to allow for easier blending.

Protein Power

Kick up your lunch routine with these open-faced sandwiches that feature fetching stacked colour contrasts. More proof that basil and tomato are a dynamic duo. Eating toast was never so exciting.

Dry Matter

This version of Italian panzanella salad gets a protein and healthy fat boost courtesy of the addition of buttery salmon, while crispy quinoa offers a fun and more nutritious alternative to bread cubes. And the basil dressing adds bright flavour to each forkful.

Get Creative!

These basil-heavy savoury crepes are restaurant worthy, but rest assured they aren’t a high-flying kitchen feat. For a vegetarian version, try stuffing them with chickpeas and spinach. The batter can be mixed together up to 24 hours in advance if covered and chilled. Garnish with basil microgreens, if you like.

Flower Power

Classic dishes such as gazpacho are like rock stars. They don’t fade away, they just reinvent themselves. Case in point, this beet version is luscious and sweet and only gets better when adorned with a basil-infused sauce. If the soup thickens up too much upon resting, simply stir in additional broth or water.

Get Saucy

Try to find tall, skinny rocket ship-like ice pop moulds, though you can use any kind of mould. Makes enough filling for eight ice pop moulds that each hold 1/4 cup (60 mL). Double recipe for larger moulds, and don’t forget the sticks. Tip: Cut the fat and replace Thai coconut milk with unsweetened coconut milk beverage (unflavoured).

This is a great addition to an alfresco lunch or a light and lovely afternoon snack. Sumac gives this salad a pop of peppery bright flavour that brings out the sweet fruitiness in the berries. The cucumbers temper the heat in the spicy almonds. Tip: Persian cucumbers are small and thin-skinned, and with fewer seeds than English cucumbers. Substitute one large English cucumber for three Persian ones.

Spice it up!

This makes a big batch of burgers—great for stocking the freezer! Or make a half batch if cooking for a smaller crowd, and use up the leftover berry barbecue sauce for all your grilled favourites, even pizza. Tip: Freeze leftover 1/2 cup (125 mL) berry barbecue sauce. Mix with cream cheese for a sandwich spread or mayo for a burger condiment.

This beautiful springtime salad makes a great side dish for grilled fish and chicken. Lightly sauté—almost steam— the chard to keep it on the crunchy side instead of braising it completely. This will keep the colour light and bright.

This spicy, vegetable- and fruit-packed (peels and all!) treat works as well for a whole grain dessert as it does for a breakfast muffin. For dessert, garnish with a dollop of Greek yogurt and jam, or frost with your favourite cream cheese icing to elevate these for afternoon tea.

Tips

• Bake the batter in a loaf or round cake pan for a different presentation. For loaves and cakes, bake for 40 to 55 minutes, or until a toothpick inserted in centre comes out clean.
• Reserve leftover orange pulp for smoothies.

For the ultimate food waste-reducing (and shockingly pink) snack, this dish uses all the parts of the beet. The healthy baked falafel incorporates the sturdy beet greens, and the tangy magenta hummus (perfect for dipping or dolloping) uses the beetroot.

Tip

Broccoli stalks are often neglected (or thrown out!), but they’re worthy of a little attention. Spiral slicing or cutting them into matchsticks turns the stems into sturdy, crispy noodles.

Tips

• Use broccoli stem peels in soup stock or stir-fries.
• Use reserved broccoli florets in soups, pastas, stir-fries, and side dishes, or cook and add to this salad for a double broccoli feature.

Don’t throw away those celery leaves—they’re packed with punchy celery taste and can be used in place of many savoury herbs in cooking. In this pesto recipe, celery leaves are blended with parsley and then tossed with simple sweet potato gnocchi for a surprisingly sophisticated dinner.

Additional tips

• Bake leftover sweet potato peels for crispy sweet potato skin “fries.”
• Freeze raw gnocchi on tray, transfer to container, and store for up to two months in freezer; boil from frozen.
• Freeze pesto in ice cube tray, unmould, and store in container in freezer for up to two months; defrost before using.

Inspired by Mexican agua fresca (a sweet blend of fruits, cereals, and flowers), this is sweetly refreshing on a hot day. A hint of cool refreshing cucumber complements the berry flavour. Tip: To keep the drink sparkly, prepare strawberry purée one day ahead, then mix with sparkling water or white wine such as Italian Prosecco (for a refreshing cocktail) just before serving.

Potato salad is a summertime classic, but too often it’s also a calorie bomb. Here, a reasonable amount of tangy Greek yogurt offers a higher protein alternative to mayo, while the mustard and smoked paprika ensures each mouthful is as delicious as it is nutritious. The walnuts add healthy fats along with a nice textural contrast.

Boiled over

Undeniably, watermelon is one of summer’s quintessential fruits. So when grilling season is in full swing, be sure to grill watermelon. Grilling gives it an almost meaty texture that makes this ruby fruit a standout addition to a salad.

How to turn a turkey burger into something your backyard guests will swoon over? Spread on this smoky berry sauce that offers a sweet heat and a wonderful counterpoint to turkey. A bit of goat cheese helps infuse the meat with creamy moisture, which is especially important if you’re using lean ground turkey breast.

Meatballs are for spaghetti