Chestnut Tournedos on Hearty Autumn Greens

The tournedos, seasoned chestnut patties, are the specialty of chef de cuisine David Berggren. While they're worth every minute they take to make, in a pinch you can omit them and simply enjoy this toss of greens and endive with the toasted walnuts.

Puffed Wild Rice Green Tea

This blend is adapted from a Japanese green tea that contains toasted puffed rice. We use puffed wild rice and add cranberry-like rose hips for a fruit-and-nut variation. After bringing fresh water to a boil, remove it from the heat and let it stand for 2 minutes before pouring over leaves; the right temperature is essential for bringing out the best flavour.

Summer Fruit and Mixed Greens

"This salad evolved over a period of time," says Marilyn, who kept changing ingredients until she was satisfied. "Originally the salad featured sweet red peppers, which I didn't enjoy, but I wanted to keep the red color. That's where the strawberries came in." Toss your favorite greens — Boston, romaine, curly endive — in this spectacular fresh-tasting salad. It's beautiful on a summer brunch table.

Whole Trout on Lemon Pepper Greens

The flesh of lake trout can range from flesh tones to deep pink. The brighter colour comes from the amount of small freshwater crustaceans consumed, but this in no way affects its distinctive flavour or quality. This stuffed whole fish makes an easy and elegant presentation on a bed of salad greens.

Green Bean Pasta Salad with Sun-Dried Tomato Vinaigrette

The delicious combination of green beans with sun-dried and fresh tomatoes is colourful and has lots of crunchy texture to contrast with the pasta. Instead of the beans, you can use asparagus or broccoli.

Sautéed Green Beans with Balsamic Shallots

Sweet-and-sour balsamic-glazed shallots are tossed with crisp beans in this tasty side. Take the stress out of hosting dinner by preparing your shallots and green beans ahead of time, then tossing them together with the remaining ingredients just before serving. Shallots shrink as they cook and can vary in size, so quarter only the larger ones and halve any smaller ones. 

Green Salad

Salad is a big favourite of the Seldons.

Green Shakshuka

This dish can easily serve up to eight people by adding a couple of extra eggs. Drizzle with a teaspoon of chili garlic oil for a little more heat.

Ginger Green Beans

Oriental flavours pick up the taste of these beans. Because they are cooked quickly in boiling water, the nutrients aren\'t all leached out.

Green Beans Amandine