Curried Salmon Fillets

There is just a wisp of curry on these fillets. Serve with new potatoes, sugar snap peas and sprouts.
Measure the fish before grilling. You can count on 10 minutes cooking time per inch (2.5 cm) of thickness.

Pork and vegetable Quiche

Sweet snap peas and red peppers are the perfect complement to rich pork in this fluffy quiche. For convenience, we've used prepared frozen pastry; be sure to choose a deep-dish variety to hold the generous amount of filling. 

Over-the-Rainbow Chili-Grilled Trout

Serve with Lemon Potatoes (recipe link below) and peas. Grill the potatoes first, then add the fish during the last 10 minutes of cooking time. Cooking fish with its skin on means that you don't have to turn it.

Potiron Bisque

At the restaurant, an oval of mascarpone cheese, a drizzle of maple syrup and a pea tendril show off this velvety purée. Potiron is a French pumpkin with a deep orange flesh; a dense squash, such as butternut, is a good substitute.

Creamy Herbed Risotto With Shrimp

Steamed Fish with Shiitake Mushrooms

Serve with: Steamed rice and peas or beans cooked with chopped green onion Steaming fish is a common cooking method in Asia that has recently become more popular in Europe and North America. It is an inspired method of low-fat cooking.

Garlic Shrimp Pasta Toss

If you prefer, use some of the pasta cooking liquid instead of the wine. Keep pantry staples, such as anchovy fillets and pasta, on hand for a quick impromptu meal. Don't forget the frozen staples, too, such as peas and shrimp.

Creamy Tomato Pot Roast

Slow-cooking the beef in this saucy Swiss steak–inspired dish makes it extremely tender. You won't even have to slice the meat—just let it fall into pieces. Serve with classic Sunday-dinner side dishes, such as roasted potatoes and steamed peas. Freeze any leftover sauce in an airtight container for up to three weeks.

Pork Chops with Button Mushrooms

There's no need for cream in this mushroom sauce because the flavourful stock-based sauce gets its slight thickness from the flour used to coat the chops. Serve with mashed potatoes and peas to provide vitamins A and C, folate, potassium, protein and fibre.

Duck, Ricotta & Arugula Rotolos

Rotolo is a Tuscan dish that roughly translates to “scroll” or “coil,” traditionally assembled with homemade sheet pasta, greens, ricotta and Parmesan all rolled up and baked in tomato sauce. Here, we’ve given it a twist by using a white sauce with peas, duck confit and hazelnuts.