Haddock with Peach and Pepper Salsa

Lean, mild haddock tops the list when Maritimers choose fish. This dish, with its colourful mosaic of seasonal produce, is featured at the Lodge and is adapted from the version published in New Flavours: Lighter and Healthier Fine Dining at Home (Formac Publishing, 1997) by Elaine Elliot and Virginia Lee. You can also use cod or halibut.

Red Snapper with Tomato Pepper Sauce

Other meaty-fleshed fish, such as grouper or tilapia, can replace the red snapper. Serve with steamed green beans and Fried Plantains (see below).

Sole Florentine

Sometimes Caroline serves stir-fried vegetables and rice with this fish.

Vegetable Stir-Fry with Crispy Noodles

Mixed Bean Salad

Vinegar gives this salad its acidic punch, while lemon juice and zest add hits of brightness.

Chili Cheese Buttermilk Biscuits

These spicy biscuits are sure to become a family favourite. To make the flakiest biscuits, use very cold butter, working quickly when combining with flour. Simply omit the chilies if your family prefers a milder flavour. Try the biscuits with your favourite chili or corn chowder.

Spaghetti with Chunky Tomato Sauce

Who needs canned tomato sauce? Ready in mere minutes, a dash of balsamic vinegar makes this budget-friendly spaghetti dish stand out from the rest.

Coconut & Raspberry Crisped Rice Squares

The perfect size to serve with tea or for dessert after a big meal, these squares are just what you need when you’re craving a sweet bite.

Soba Noodles with Spinach and Tofu

Chicken with Cranberries

Chicken is a good partner for tart fruits, such as cranberries, especially in a well-spiced sauce. Serve with rice or bread and 1/2 cup (125 mL) plain yogurt mixed with 1/4 cup (50 mL) chopped fresh mint (or 1 tbsp/15 mL dried) to spoon over the chicken.