This salad is lovely with a small wedge of blue cheese or aged Gouda on each plate.
The floral notes of lemon thyme pair beautifully with ripe strawberries. Enjoy this skillet dessert with ice cream or vanilla custard. Leftovers—if there are any—make for a decadent breakfast.
This meringue mixture transforms into thin biscotti – a crunchy snack that can be enjoyed for weeks.
This side dish is packed with all the flavours of fall, making it the perfect side dish for your Thanksgiving turkey.
The combo of warm, rich Brie and mildly tangy fresh strawberry salsa is a marriage made in heaven. For the most flavourful cheese, remove the top rind so that the sweet honey can permeate the creamy interior.
Peach marmalade has been a classic Canadian favorite for generations. Sometimes it's called jam and sometimes conserve. But whatever the name, its constant features are oranges, peaches and cherries.
This is a favourite of Canadian Living web food editor Christine Picheca's mom, Angie. Use a rolling pin to crush the amaretti cookies for the crust; a food processor makes the crumbs too fine.
This hearty main is one of the most requested recipes from Whitewater Cooks (Whitecap, 2008) by B.C. chef Shelley Adams. Named after a favourite ski bowl at Whitewater Ski Resort in Nelson, B.C., it embodies healthy, fun West Kootenay living. This recipe makes more dressing than you need, but leftovers are excellent on chicken, rice, noodles or salad.
Quinoa—everyone's favourite superfood—and beans are two pantry staples that pair up to make a fantastic meat alternative any night of the week. Kale is full of vitamin K, which promotes bone health, and vision-sharpening vitamin A. Serve this as a main dish for four or as a side dish for six.
