Brie or Camembert Canapés With Cranberry Pear Chutney

 This recipe makes about 1-1/2 cups (375 mL) chutney, enough for 72 pieces. Refrigerate any leftover chutney for up to 2 weeks; use on canapés or cheese plates, or as an accompaniment to curries and meat pies.

Vegetable Toasts With Avocado Hummus Spread

These veggie-loaded toasts make for great appetizers, potluck snacks, or a light dinner.

Ginger Spice Shorty Stars

Choose any holiday shape that you like.

Vegan Maple-Poached Pears with Almond Cream

Streusel Apple Raisin Muffins

With moist, spicy muffins like these, students are not tempted by doughnuts.

Roasted Chickpea & Kale Salad

ON THE TABLE IN 30 MINUTES

Sheet-Pan Gnocchi With Asparagus & Peas

Pumpkin Spice Cupcakes

Made in an easy muffin method, the harvest flavours in these cupcakes are the base for our creepy Halloween cupcake collection.

Beef and Cabbage Soup

Perfect for warding off the winter chills, this quick and easy soup is ready in half an hour.

Baked Chicken With Stewed Plums & Cranberries

ON THE TABLE IN 25 MINUTES