Winter Lentil and Vegetable Soup

This hearty winter soup (from our "Mealtimes Made Easy" story in the December 2004 issue of Canadian Living Magazine) is brimming with vegetables. Make it ahead for the family to enjoy on a night when your schedule is particularly hectic.

Cheddar Chive Biscuits

Flaky biscuits are perfect for luring family to the brunch table. If using unsalted butter, increase salt by 1/4 tsp (1 mL).

Pork Burgers With Gribiche Sauce

Mediterranean Orzo Salad

This salad highlights many fresh flavours of the Mediterranean and is at its best when made with good-quality olive oil. To pit several olives at once, place them on a cutting board and lightly crush with the bottom of a small saucepan to expose pits before removing. Stir this salad lightly with a fork before serving to loosen the pasta.

Shrunken Potato Eyeballs With Ranch Dip

Purple or red-skinned potatoes are best for these creepy bites. Serve warm or at room temperature. Have little forks on hand to keep zombie fingers out of the dip.

Ham and Egg Pasta

Based on the Italian pasta carbonara, this dish uses ham instead of bacon, reducing the fat in this traditionally rich dish to about 10 g per serving. The spinach adds vitamin A, calcium, folate, potassium and fibre.

Pizza Buns

This is chef Earl's version of the popular frozen pizza meals, and it is a generous serving with plenty of topping. At home, freeze the topping in convenient amounts to have on hand to satisfy pizza cravings.

Berry Cream Cheesecake

This ultra-smooth dessert is a great foil for blackberries, raspberries or strawberries, and especially wonderful when served with a puree of the same type of berry. Garnish with a sifting of icing sugar, if desired.

Orange, Avocado & Pomegranate Salad

Green Salad With Basil Dressing

This all-green salad makes a great side dish for grilled chicken or burgers. You can prepare and refrigerate the vegetables up to three days prior. Just toss them with the dressing at the last minute so that they stay crisp.