Chicken and Stars

If you make extra chicken for supper, you or the kids can put this lunch soup together in just a few minutes, even first thing in the morning. Pop celery and carrot sticks into little containers or snack-size bags to take along, too.

Kohlrabi and Rutabaga Slaw

Kohlrabi looks a little like an alien's head, but its raw radish–cabbage flavour is lovely in salads. Didn't know you could eat rutabaga raw too? You bet! The dressing is equally tasty over julienned celery root or broccoli stems, or shredded Brussels sprouts.

Fish Cakes

Crunchy cakes are a tasty way to use up leftover fish. Form into little fish shapes with carrot and celery eyes and mouths to bring smiles to young faces at the table. Serve with Light Tartar Sauce and a basket of crisp carrot sticks and broccoli and cauliflower florets.

Tangy Matchstick Salad

This vibrant salad is a perfect makeahead side dish because, with a little time in the fridge, the dill and the dressing have a chance to work their magic on the root vegetables. To speed up the prep, slice the celery root and beets with a mandoline first, then cut them into matchsticks.

Roasted Carrot Dip

A dip is a fun way of adding variety to the week of lunches. Pack about 1/2 cup (125 mL) of this dip, wedges of pita bread, carrot and celery sticks or your child's favourite vegetable in separate containers. Add a few rice chips or potato chips and your child will think it's a party.

Halibut Cordon Blue

We ocean fish most weekends through the summer months. The thrill of catching a halibut approximately 30 pounds provides the opportunity of making the "perfect halibut cordon blue". To accompany the main is a refreshing salad dish which includes rice, peaches, capsium, celery, onion, saltanos, cashew nuts and dressing. The dressing is olive oil, lemon juice, soy sauce, brown sugar, fruit chutney and curry.

Easy Chicken Stock

You will never want to buy broth again after tasting this homemade chicken stock, which couldn't be simpler to make, thanks to your slow cooker. Homemade stock with no added salt is not only far more delicious than store-bought, but it also allows for better control over the amount of sodium you add to your recipes. Use whatever vegetables you have in the fridge, including the green tops of leeks and shallots, and celery leaves.

Tuna Pasta Salad

Using tuna packed in both oil and broth means you'll need less oil in the dressing.

Caesar Shrimp Cocktails

Dazzle guests with this classic party appetizer that features a Caesar cocktail sauce.
 

Vegetables With Dill Pickle Dip