This lemony, crunchy romaine salad partners well with any casserole—and is lighter than traditional Caesar salad. Toss with croutons, sliced mushrooms, radishes, cucumbers, shaved fennel or whatever crunchy additions you like in your salad.
Look for the smallest new potatoes, walnut-size if possible, for a classy version of an old cottage favorite.
Serve this colourful one-pot meal with plenty of bread to mop up the delicious juices. Or spoon it into large hollowed-out rolls. You can also make it with lean pork.
Pork and apples are a classic pairing, but throw in a little mustard and serve over potatoes and cabbage, and you have a tasty dinner that's anything but boring. Green cabbage should not be overlooked; it's an excellent source of vitamins C and K, a good source of folate and a source of vitamin B6. Make the dish greener by tossing in a handful of coarsely chopped parsley right before serving.
Commonly used in warm braises, artichokes are just as delicious served cold. We've added them to a light but filling lentil salad for a fresh way to enjoy the vegetable during the summer months. This mildly flavoured dish is the perfect introduction to the artichoke for first-timers.
Seasonings of cumin and thyme pair with maple syrup to glaze these beautifully bronzed squash wedges.
