Pick a peck of spectacular vegetables and enjoy them in our cornucopia of recipes.
This soup is so tasty that you may want to try it not only as a quick weeknight vegetarian supper (with crusty bread and a salad) but also as a first course when entertaining.
See the recipe
Lightly steamed broccoli is bright green and only slightly less crunchy than raw broccoli. This salad is perfect for a picnic or packed lunch.
We use both olive oil and butter in this recipe: butter for its unique flavour, olive oil to keep the saturated fat to a minimum. You can use all oil or all butter if you prefer.
This is an excellent side dish that you can easily make into a vegetarian main dish by adding cubes of firm tofu and serving it over rice. If you like a milder stir-fry, reduce the number of chilies and remove them before serving.
You can serve this as a side dish or as an appetizer. Acorn squash makes pretty scalloped-edge slices, but you can use any other firm squash.
Take advantage of locally available, long, narrow shepherd peppers for this dish (just slit them lengthwise before stuffing and arrange on their sides in the baking dish). If you can't find them, any small sweet pepper about the size of your fist will do. Enjoy them hot or at room temperature.
These crunchy-topped tomatoes are a tasty side dish with grilled meats. Fresh tomatoes are always terrific, but this recipe also works well with canned tomatoes during the winter months (see substitution, below).
Stirring the raw spinach into the hot rice at the last minute to wilt it preserves water-soluble nutrients, such as vitamin C.
A bit of curry paste and chopped fresh herbs liven up these tender roasted florets.
As easy to make as a pizza, this Alsatian- inspired tart is smothered in golden onions and garlic. Enjoy it warm or at room temperature.
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