Naked Green Chili Pork Burritos

Per serving
Restaurant cost $7.50
To make $3.83
Savings $3.67

Time-Saving Tip: This makes enough for six healthy servings. Making slightly larger portions at dinner and refrigerating the extras for the next day's lunch can save precious time in the morning.

Fennel, Apricot & Halloumi Salad

Enjoy a healthy, satisfying meal with lovely hues and the fresh flavours of the Middle East.

Curly Hotdog Snakes

These are so much fun to eat and quite the crowd-pleaser. Serve with “bloody” ketchup and “snake gut” mustard.

Grilled Chicken Baguette with Chive Mayo

This sandwich is perfect for block parties, family get-togethers or picnics. Offer it on a cutting board with a serrated knife for everyone to cut a portion. Choose a wide baguette if you're packing it for a picnic.

Malay-Style Curry Powder

Heat Rating: Medium Toasting whole spices before grinding them greatly enhances their flavour, but watch them carefully to prevent overtoasting, which makes them bitter. You can keep this mixture in an airtight jar and use it in any recipe that calls for curry powder, or present it to an adventurous cook as a gift. Avert your face when toasting the cayenne because it will sting your eyes.

Fig and Pecan Muffins

Dried Calimyrna figs are golden, subtly sweet and a good source of fibre, but any dried fig will work. Wheat germ naturally contains fat that can go rancid if left at room temperature for long periods, so it's best stored in an airtight container in the freezer.

Nightmare Nibbles

Frosted cereal and candies make delightfully creepy "monster scabs," "rotten teeth" and other frightfully fun mix-ins for this one-step party mix. Be sure to attach a label that lists all of the ingredients so parents know what's inside.

Quick Hot Kimchi Pickle

Serve with Korean Barbecued Chicken (see recipe link below).

MEDITERRANEAN CHICKPEA CRÊPES

Haddock with Peach and Pepper Salsa

Lean, mild haddock tops the list when Maritimers choose fish. This dish, with its colourful mosaic of seasonal produce, is featured at the Lodge and is adapted from the version published in New Flavours: Lighter and Healthier Fine Dining at Home (Formac Publishing, 1997) by Elaine Elliot and Virginia Lee. You can also use cod or halibut.