Escarole Salad with Maple Vinaigrette

This simple salad uses escarole or curly endive, both sturdy greens with nice slightly bitter flavour. If unavailable, use Romaine lettuce.

Tartar Sauce Shrimp Rolls

Chicken & Pea Tabbouleh

Everything Bagels with Smoked Salmon & Herb Spread

Slow-Cooked Salmon

Kale & Walnut Salad With Creamy Lemon & Chive Dressing

Garlicky Lemon Herb Marinade

For 4 to 6 servings, add about 1-1/2 lb (750 g) boneless skinless chicken breasts or salmon fillets to marinade; cover and refrigerate salmon for 30 minutes, chicken for at least 4 or up to 24 hours.

Lemon Dill Trout

Other mild fish, such as haddock or tilapia, are also excellent for this dish.

Southwest Barbecue Sauce

This all-purpose sauce can replace all your store-bought sauces. Brush it on food during grilling or serve on the side for dipping. Use 1 cup (250 mL) sauce for every 4 servings (1 lb/500 g bone-less or 1-1/2 lb/750 g bone-in meat or poultry, or 1 lb/500 g fish).

Easy Green Curry Paste