Crunchy and nutty, these sandwiches taste like indulgent ice cream truffles. If you can't have nuts, substitute with extra chocolate chips and toffee bits.
This novel side dish partners with any grilled meat.
Don't worry about coring the pineapple for this recipe — just eat around it! Serve with Grilled Rib Eye Steaks with Ginger Butter or Calypso Chicken.
Serve this salad with crusty Italian bread for lunch or as a refreshing first course before a light supper. The tangy anchovy dressing is a must for your recipe box!
This cracker bread, often called lavash, tastes better and is a lot cheaper than the store-bought variety. Best of all, you don't have to be a baking pro to make it. Use a clean coffee grinder or mini chopper to grind your own flaxseeds: 3 tbsp (50 mL)seeds will yield about 1/4 cup (50 mL) ground.
Feta, mint and Swiss chard meld into a tasty trio. Serve hot, warm or at room temperature as a brunch tart or vegetarian main course.
Plain, boring green salads can cost from $2.25 to $3.50 at the local eatery. This one packs more freshness and is a very high source of fibre and an excellent source of iron, vitamin C and folate.
Bright and colourful, this tea is intriguingly tart and fruity. Serve with lime slices or raspberry ice cubes (see “Nice Ice,” below).
"This is the perfect treat for hot summer days!" says recipe creator Heather Alaverdy. "Orange juice and vanilla yogurt is a great combination — experiment to find your fave." Pineapple juice concentrate and raspberry yogurt is a good flavour combo, too. The Kids Eat Smart Foundation of Newfoundland and Labrador selected Heather's recipe from the Kid Approved Cookbook and submitted to celebrate Breakfast for Learning Month this year.
