Food

These meaty tofu steaks are so satisfying that even ardent carnivores won’t be left pondering, “Where’s the beef?” They are also a great way to get more plant-based protein into a diet, which the new Canada Food Guide now encourages. A herbaceous pesto sauce brightens up the whole dish.

This taco riff proves that a salad can come together to create a meal substantial enough to satisfy a hungry man. Both the pork and herby dressing can be prepared up to two days in advance. If desired, chicken or steak can stand in for pork. To make it vegetarian, simply omit the meat and bump up the amount of beans.

Stack it up

This make-ahead breakfast option takes the woulda-coulda-shoulda out of eating a nourishing breakfast. The tag team of deliciously thick skyr yogurt and protein powder make each spoonful a protein heavyweight. Besides being ultra-nutritious (hello, fibre and healthy fats), chia seeds have the remarkable ability to soak up great amounts of liquid, leaving you with a spoon-worthy tapioca-like consistency. If skyr yogurt is not available, Greek is a good substitute. The berry chia pudding and toppings can also be placed in a wide-mouth jar with a tight-fitting lid for a high-protein breakfast on the go.

Great white

Sun-kissed tomatoes are roasted to ultra-sweet perfection in this appetizer—a tip-off that more great things are to come. Be sure to serve with chunks of good quality crusty bread. Or toast pitas on the grill and break into chunks. If desired, you can swap out the bocconcini with chunks of mozzarella or burrata. The dish can be made ahead, without adding the cheese, and simply warmed up in the oven.

We are deep into grilling season and you can’t beat a great flame-licked steak to win over a crowd. Organic grass-fed flank steak is a smart option for serving a hungry gathering because you just have to grill one piece of beef rather than several smaller cuts. Balsamic vinegar adds bold flavour to the marinade.

This riff on a classic Provençal dish of simmered vegetables gets an upgrade by imparting the veggies with a slightly smoky flavour from the grill and then tossing them into a salad with nutritious lentils and a refreshing minty dressing. A perfect vegetarian main dish for the summer season, the lentils and dressing can be made up to three days in advance, while the vegetables can be grilled the day before your gathering. But dress the salad only before serving.

Consider this swoon-worthy dessert hybrid of cookie and tart your secret weapon for entertaining, since it easily feeds a crowd. A tender crust is bejewelled with a fruity, creamy fool (a traditional English dessert) that will send your guests home on a high note. Both the crust and fool can be made in advance, but it’s best to assemble everything shortly before serving to prevent the cookie base from turning too soft.

A fabulous mouth-quenching cold soup is perfect picnic food—especially when the days are sultry. Our gazpacho is the perfect cold and savoury dish for sipping. Portion it into individual little Mason jars for an easy, portable picnic meal.

This fresh and satisfying salad has many variations, making it amazingly versatile. No couscous? Substitute with cooked orzo pasta or rice and ground cumin. No walnuts? Scatter sliced toasted almonds or pine nuts over top. Shy on mint? Or cilantro? Add basil and dill.  

A beautiful and delicious compilation of roasted vegetables marinated in a flavourful dressing is perfect for a picnic. This recipe complements many different dishes. Whether served on crusty bread or in a big lettuce leaf, or tucked into a bun with grilled meat or fish, it’s the quintessential side dish. It’s especially ideal for a picnic, as it won’t spoil as quickly as other dishes.

This dish doubles as an appetizer or a main. Whip up the aioli ahead and refrigerate until ready to pack for your picnic. Slip marinated and skewered prawns into a tightly sealed container and pack on ice to grill on location. It’s a delicious and easy midday snack.

Marinating overnight with lemon and garlic produces tender and intensely flavourful chicken from your grill. The result is a perfect accompaniment to Roasted Chilled Marinated Vegetables. Leftovers, if there are any, are delicious in a host of dishes, including Avocado Green Goddess Chicken Grain Bowls or Collard Chicken Wraps with Green Hummus.  

Hot weather screams for slushies. But Bellini Slushies? Wow! You can jazz these up with a shot of Grand Marnier for a double header. But honestly, the passion fruit has so much intense flavour, it’s mouth puckering. You will scream for more.

Here’s a gluten-free cake that’s light and fluffy. Cut into wedges with fresh fruit salsa, it’s delicious served at any event. Serve with a dollop of yogurt or a scoop of ice cream.

Most café muffins are really just sugary cupcakes, so I figured I might as well create a luscious chocolate cupcake that is really a healthy muffin in disguise! Cocoa is an anti-inflammatory, after all. With flavonoid-rich cocoa and high-protein almond flour forming the base of this cupcake, it’s safe to say that this might be the first cupcake this dietitian has ever advocated eating on a daily basis. Tahini is the perfect substitute for buttercream; it is rich, thick, and luscious—you will want to eat this fudge-like frosting with a spoon! That is okay because tahini is rich in minerals such as anti-inflammatory magnesium, calcium, and iron.

This cold soup is not only beautiful, but also chock full of alkalizing ingredients. For a stunning presentation, freeze edible flowers in ice cubes and serve the soup in small, clear glasses topped with the ice cubes.

GREEN SCREEN

Grilling flatbread on the barbecue adds a delicious smoky flavor. For the topping, we’ve combined strawberries with tomatoes. Imagine! The sweetness of both, coupled with tart green apple, is spectacular.

These tacos not only pack a flavor punch, but are also composed of plant-based powerhouse nutritional stars. Carrot tops add a fresh, herb-like taste to enhance the carrot flavor in the miso salsa. But be careful: Don’t use the tops if they’re very large, as they will be bitter.15

This healthy baked tempura will be sure to jazz up any dinner party! Garlic scapes are similar to asparagus in texture but pack a distinct garlic taste that’s slightly milder than the bulbs. They’re great pickled, on the grill, or turned into this wonderful pesto. Chives (especially garlic chives) will also work if you’re not able to get garlic scapes.

Roasted chickpeas are officially our snack of the summer. Crunchy, healthy, and satisfying, they’re super light to pack when you’re headed to the beach or the trails. They’re a great alternative to popcorn; they have less fat than roasted nuts. And here’s the best kept secret about them: You can toss them with different seasonings to suit anyone’s tastes. In addition to the ultimate snack, this recipe gives you aquafaba: the thickened-up water that’s left over after cooking chickpeas. Aquafaba is a fab vegan substitute for eggs. Save some to make these cupcakes or this tempura!

You’ve heard all about MCT oil by now—the product of coconut oil that’s much easier to remember when you use the acronym instead of the whole name (medium-chain triglyceride) that can give your health a mighty boost. Available in both oil and powder, MCT oil is also found in solid coconut oil form. But the oil version has a low smoke point and is not suitable for cooking. It can be added to smoothies or stirred into raw nut bars for optimal nutrition, as shown in our delicious energy-packed recipe. These quick and simple-to-make bars are the perfect pack-me-up for a quick pick-me-up at the office, at the gym, or on the road. The addition of MCT oil gives this recipe an added boost of goodness.

Forget boiling a pot of water. Strips of thinly shaved cucumber are a refreshing, no-cook base for a lean, green pasta salad alternative. Salty halloumi (or you could use feta), creamy avocado, and a vibrant miso-lemon dressing add heft and assertive flavour to this summery side dish.

Steel-cut oatmeal fans turn to this grain for its pleasingly chewy texture, but during a heat wave, no one wants to stand and stir a hot pot of porridge. Skip the stovetop and turn to your refrigerator instead. Here, oats are slightly ground to soak up honeyed milk and marry with a variety of textural mix-ins.

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.