Food

If a falafel and burger had a love child, this would be it. The result of this hybrid is a vibrantly coloured, complex-flavoured veggie burger you’ll flip over. You can also serve them between toasted hamburger buns with toppings such as sliced cucumber, sliced tomato, and arugula. 

This classic salad easily transforms into a lunch wrap. Swap tuna for cooked salmon or chicken if you have leftovers. Savoury Greek yogurt spread and eggs provide an extra boost of protein.

Ready to go to battle with any angler and possessing flesh with praise-worthy rich flavour, lake trout are among the most sought-after sport fish in Canada. And cooking it whole in this one-pan recipe requires minimal prep to reap the rewards of a catch well done. Plus, bones infuse an extra layer of flavour during cooking.

Other fish to try

This is one-pot comfort cooking at its finest! A new twist on the classic shepherd’s pie, this casserole is sure to become a favourite midweek meal.

This big pot of hearty meat-free pasta sauce delivers deep tomato-umami flavour and will leave your house smelling like a million bucks. And, yes, you can prepare pasta in advance and enjoy delicious noodles all week long. To keep things vegan and add another layer of good nutrition, sprinkle on this savoury nut and hemp heart mixture in lieu of traditional Parmesan. You can also use it on salads and soups or when making pesto. The ragu is also excellent strewn over baked potato.

Tip

Long, long (I mean, like, embarrassingly long) before it hit the mainstream health scene in North America, quinoa enjoyed a storied history in Central and South American kitchens as an inexpensive, nourishing and environmentally friendly protein. One of quinoa’s many famous uses is in sopa de quinoa, a recipe that varies from region to region (and cook to cook), but is usually made with quinoa, potatoes, squash and any other vegetables that might be on hand.

Superfood boost

This recipe reminds me of my childhood. My mother did all the cooking, but my father would always prepare the buckwheat crêpes, called galettes de sarrasin in French.

These whimsical weeknight quesadillas offer a great excuse to break out the long-forgotten waffle iron. The smoky, tangy pepper sauce is the perfect sidekick for this dish, but it’s also wonderful when tossed with pasta, stuffed into sandwiches, and slathered on burgers.

Serves 4

Steaming fish in parchment-paper packets, also known as cooking en papillote, is a classic technique that allows you to cook all your vegetables and fish at the same time in a quick, easy, and convenient way. Flavours of lemon, garlic, and spicy dried chili make this a simple, yet showstopping meal.

Ruddy-coloured dulse is chewy with a slight tang straight from the bag, but crisps up and takes on a bacon-y flavour when pan-fried. Here, the crunch bunch is an inspiring topping to this bowlful of stunning flavours and textures. A 6 1/2-minute cook time yields eggs with cooked whites and a sensuous jammy yolk.

Tip

Inspired by the flavours of your local deli, this quick and easy salmon wrap is a hearty, no-cook, economical lunchtime option when it’s just too hot to cook.

Simple and quick, this spot prawn pasta combines local, juicy seafood with a touch of heat. If you can’t find a fresh Fresno chili pepper, use a red jalapeño or a tiny bit of fresh cayenne pepper instead.

Also known as walleye, pickerel is a freshwater fish that populates many fishing lakes across Canada. Most anglers love fishing for pickerel for the simple fact that it’s great to eat—moist, slightly sweet flesh with a nice flaky texture. It’s also relatively easy to clean and has a significant amount of meat for each fillet produced. As a nutritional bonus, pickerel is a good source of protein and also contains a range of vitamins and minerals. And this recipe makes use of the classic cooking technique of creating a pan sauce to put the finishing touches on a superb dish.

Other fish to try

A chocolate salad dressing? How else would you dress a salad during this month of love? Don’t let the unusual flavour combinations of this salad dissuade you—juicy meat and mellow mozzarella are brazenly balanced with sweet-tart chocolate balsamic vinegar dressing. Blasting strawberries in the oven is a method to coax out more of their inherent sweetness as the flavour of the berries cooks down and concentrates. If desired, you can use chicken breast instead of turkey.

Tip

Like pancakes, these savoury Italian flatbreads take time, but make a large batch, and freeze the leftovers and you’ll have them ready to reheat whenever you’re craving them. They’re great substitutes for tacos, wraps, or individual pizzas with whatever toppings you like. High-protein chickpea flour adds a nutty flavour, and a quick fermentation adds a gentle sourness, which also makes it more digestible. But don’t worry if you don’t have time to leave the batter overnight; just whisk together the chickpea flour and water immediately before cooking. Aquafaba is the leftover liquid from cooking chickpeas and some other beans. You can use the drained liquid from a can of chickpeas or reserve the liquid from cooking dried chickpeas that you soak overnight and boil the next day.

We kid you not: the microwave is your answer to perfectly cooked fish in a flash. When you’re facing a dinnertime crunch at the end of a long day, this 15-minute meal ventures into the lifesaver category. The same recipe can be made with other fish such as salmon, rainbow trout, haddock, or catfish.

Hidden hacks

Earthy in a delicious way, these quesadillas are sure to breathe new life into a stale dinner routine. You can also add sliced kalamata olives to the asparagus mixture for an umami boost.

With seasonal carrots and mint, meaty halloumi cheese, and nutty whole wheat couscous, this pilaf is a fresh alternative to heavier brunch buffet sides.

Tip

Semi-firm, brined halloumi cheese is perfect for outdoor cuisine because it holds its shape when heated on a grill. The exterior becomes crispy while the interior turns velvety. It’s just one reason why this flame-licked salad is destined to become a campfire tale for years to come. If taking up residence at a cottage with an oven, the peppers, halloumi, and pitas can be prepared under the broiler. You can also press the easy button and bring along a jar of roasted red peppers.

Hot stuff: Fire patrol

A hearty pasta dinner need not require multiple pots. For less effort and post-meal cleanup, why not cook everything together?

Hidden hacks

This is the ultimate all-in-one-pan weeknight chicken dinner. Leaving chicken skin on the thighs while cooking ensures your efforts are rewarded with succulent chicken. To round out the meal, try serving it with some quinoa or, if feeling indulgent, some soft cooked polenta.

If you’ve never cooked with jackfruit before, prepare to be amazed. When cooked down, the immature fruit eventually shreds into tender strands reminiscent of braised beef or pork. Make sure you buy young jackfruit in brine rather than sweet jackfruit in syrup.

Instead of pork, lean turkey is used in this lightened-up takeout favourite. Ginger adds soothing warmth, making the soup feel nourishing. Before serving, add a few handfuls of quick-cooking greens, such as spinach or kale, to the broth; cook until wilted.