Lentil Soup

Shane Siddon from Notre Dame School submitted this recipe. For the vegetable stock, you can either use a canned vegetable stock, powder reconstituted or cooking liquid left over from mild vegetables, such as potatoes or carrots. To give this mild-flavour soup a Tex-Mex touch, cook 4 tsp (20 mL) chili powder with the onion and mushrooms.

Rainbow Veggie Salad

Simply dressed with oil, vinegar and honey, this crunchy veggie-packed salad is easy to assemble. Shredding the vegetables ensures you get a little bit of everything in each bite. 

Crunchy Carnival Coleslaw

Create a salad bar for lunch. Pack this playful salad in a sectioned container along with baby carrots, fruit chunks, crackers, cheese and cooked eggs. A granola bar and perhaps an apple round out the meal.

Chicken Salad with Curry Dressing

Snap Pea Salad with Japanese Sesame Dressing

Egg Roll Pork Noodles

Tempeh & Peanut Dinner Salad

Peanut Pork Noodle Salad

If you can't find wide rice stick noodles for this Thai-inspired salad, use fettuccine and increase the cooking by a minute or two.

Chilled Asian Noodle Salad

Pack this salad for lunch or enjoy it as a light supper.

Better-Next-Day Borscht

Like many thick soups, borscht is better the day after it's made. This beet and mixed vegetable version is adapted from Savella Stechishin's Traditional Ukrainian Cookery (Trident Press Ltd.) and is a classic soup on the Prairies. Borscht has other versions, some of which use fresh or smoked pork as a base; there are also meatless borschts and even some made without beets.