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.

Pork Sliders with Creamy Slaw

Sliders are like any tiny version of a favourite food – they just taste better! And having the pork standing by in the fridge or freezer makes these yummy little mouthfuls come together in no time. Serve with sweet potato fries for a diner-style meal. 

Honey-Lime Shrimp Tacos

Tuscan Bean Soup

Vegetarian Singapore Noodles

Make our signature Singapore Noodles recipe vegetarian friendly with a simple switcheroo! Forget the shrimp, add tofu and continue with the recipe as directed. 

Tangy Canada Day Coleslaw

Coleslaw is a barbecue must-have, and this one is sure to please any  crowd. The longer it sits, the more flavourful it gets, so make it a day in advance for the best taste.

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.

Beef Borscht

This is an adaptation of a family favourite that Adell's mother-in-law, Helen Shneer, has been making for years – always to rave reviews. Serve with Onion Bialys.

Tossed Salad with Honey Garlic Dressing

Roasting the garlic makes this dressing creamy without the addition of cream. To keep the salad crisp and fresh, dress it just before serving.

Pork Sandwiches With Asian Mango Slaw

Crusty rolls absorb just the right amount of dressing from the slaw to add flavour without becoming soggy. Beef, chicken, fish or shrimp can easily be substituted for the pork.