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.

Thai Red Shrimp Curry

Fragrant Thai curry has never been easier thanks to our scrumptious recipe. For heartier appetites, serve with steamed rice.

Baby Vegetable Medley

Crisp, herb-scented vegetables herald spring. You can replace the baby zucchini and squash with two each sweet yellow peppers and zucchini, thickly sliced, and still keep the colours of the dish.

Arugula Mushroom Pizza

This unusual veggie-packed pizza is covered with a creamy mushroom mixture and lemony arugula. The crisp salad topping adds freshness and lightens up the texture. Serve sprinkled with freshly ground pepper.

Shrimp and Egg Stir-Fry

The key to this recipe is simple: Don't overcook the eggs or the shrimp, which, if overdone, can become rubbery in texture. The eggs are ready as soon as they're set, and the shrimp is cooked once its uniformly pink and opaque. Serve over steamed rice.

Herbed Edamame Salad with Pancetta

Crispy bits of pancetta take this herb-packed salad a notch over the top. To ensure that the dressing clings, pat the cooked edamame and peas dry before tossing with the other ingredients. If you like, top with grilled chicken or fish for a more filling meal.

Spring Primavera Pasta With Goat Cheese

A little milk and flour make a luscious, creamy sauce without the addition of whipping cream or too much cheese. Look for nutty spelt pasta in the organic or gourmet section of your supermarket, or substitute with whole wheat.

Spanish Chicken Stew

The cuisine of the northern Basque region of Spain is known for its use of red peppers and tomatoes, which give this stew its bright colour. Using roasted red peppers from a jar saves time and adds a slight smoky flavour to this extra-chunky stew.

Mini Turkey Meatball Soup

In the morning, pack the soup in an insulated container so it stays warm until lunch. Serve with carrot and celery sticks, a few crackers and a piece of fruit. You can easily double this recipe (to use up a whole package of ground turkey) and serve it for dinner.

Crispy Tofu & Sweet Potato Barley Bowl With Maple-Tahini Dressing