Asparagus Spring Salad
The sprouting of asparagus shoots signals the beginning of the year's first harvest. Enjoy this versatile vibrant-green, vitamin-packed veggie in this wonderfully bright salad.
The sprouting of asparagus shoots signals the beginning of the year's first harvest. Enjoy this versatile vibrant-green, vitamin-packed veggie in this wonderfully bright salad.
A simple side of fluffy Easy Rice (see recipe link below) is all you need to round out this tasty meal.
Golden pan-fried tofu is right at home alongside fresh, crisp spring produce. Make this dinner a weekly staple by switching up the veggies and using whatever you have in the fridge.
Tensions melt away when you open the door to welcoming aromas of this hearty stew. Since it has lots of flavourful liquid, you'll want a loaf of crusty bread to mop it all up.
You'd never know the base of this rich, creamy sauce is actually cauliflower—and your family won't, either. Consider it a more nutrient-dense version of traditional mac and cheese.
Much like the French, we love adding a poached egg to our salads. Serve up this bistro classic for a tasty and satisfying lunch or dinner.
This inspired twist on shepherd's pie is crowned with a golden-edged sweet potato topping everyone will love. To prevent messy spillovers, place your ramekins on a foil-lined rimmed baking sheet before sliding them into the oven.
This one-dish meal comes together quickly, so be sure to have all of the prep finished before you start cooking. If you don't like spice, omit the chili garlic paste, or serve it as a condiment on the side. You can easily double this to make four servings.
Skip the takeout line and whip up this Asian-inspired stir-fry at home, instead. It's the perfect dish for using up odds and ends that are kicking around in the fridge, so feel free to switch up the veggies or substitute the shrimp for sliced chicken breast on days when you're too busy to grocery shop.
This healthy take on fried rice mixes brown rice with a variety of tasty veggies. Shiitake mushroom stems are tougher than the delicate caps but packed with flavour, so reserve them for homemade vegetable stock. Use the stock as a base for mushroom soup or substitute for the vegetable broth in this recipe.
