Mini Carrot Cranberry Muffins

Katie Zeitel, a Grade 1 student, works up quite an appetite skipping with her friends at lunchtime. One of her favourite treats is a store-bought chocolate chip muffin. During the past few years, many commercial muffins have become very large in size and are often high in fat. For children, a mini- size is more appropriate. Adding carrots to the batter is another way to eat vegetables that are a rich source of vitamins and minerals. You can sprinkle mini chocolate chips on top before baking.

Chocolate Hazelnut Pots de Crème

With a hint of hazelnut, this creamy, rich custard in everyone's favourite flavour is an elegant make-ahead dessert.

Lemon Coconut Cupcakes

Snow-topped cupcakes with a tangy cream cheese icing and coconut are easy to make – and freeze well too!

Cinnamon Streusel Banana Bread

Smashed Potato Salad

Everyone needs a classic potato salad recipe in their repertoire for summer gatherings. We love this creamy version with a hit of crunchy celery and tangy gherkins.

Nutty Squirrel Bars

Mad for nuts? These bars are for you: caramel-coated peanuts and almonds on top of melt-in-your-mouth shortbread.

Lentil Feta Salad

This is a quick and substantial side dish.

Honey-Mustard Chicken and Broccoli Skewers With Cheesy Potatoes

Cooking potatoes in the microwave is a real time-saver for busy weeknights. For the skewers, use wooden ones that have been soaked in water for at least 20 minutes so they don't burn in the oven, or opt for metal skewers if you're short on time. Just be sure to remove them before serving, as they retain heat.

Carrot, Squash & Ginger Soup

Shrimp and Tarragon Puffs

The size of the shrimp doesn't matter in these pastries. However, choose raw shrimp rather than cooked to ensure they don't overcook when baked.