Darkly glazed and sprinkled with onions, these chops are deliciously succulent. Serve with steamed baby bok choy or broccoli alongside noodles or rice.
Heirloom tomatoes are a sweet taste of summer all on their own, but they really shine in this simple salad. A perfect side dish to grilled steak.
Although they take a bit of time to prepare, meat pies are really time-savers when they're on hand in the freezer for busy nights. We use standard-size tart pans, so the servings are large enough that half a pie may be enough for small appetites. Serve with baby carrots and a tossed salad.
Frozen spinach is a handy standby ingredient you can use instead of fresh. Since Melissa needs to avoid dairy, she can top the soup with crunchy croutons, but a sprinkle of Parmesan cheese or a swirl of pesto would be heavenly, too.
My bison meatloaf is prepared with locally farmed, grass-fed bison meat. It doesn't get healthier or more Canadian than local bison! I serve it with roasted new potatoes and seasonal veggies. Enjoy!
Drain olives and sun-dried tomatoes, then pat dry before chopping. Store tuiles uncovered on rack to keep them crisp.
Tofu is a brilliant carrier of flavors, plus it's high in protein, low in saturated fat, and a great source of calcium and phosphorus, both of which make for strong and healthy bones.
