Easy Mushroom Barley Risotto

Pot barley is the whole grain of barley that has only the outer inedible hull removed. It takes longer to cook than the polished pearl barley, but it's more nutritious because it still has its bran and germ intact.

Cauliflower Corn Chowder

Cauliflower purée adds velvety texture without the need for whipping cream, resulting in a lighter, healthier chowder. Be sure to remove the vent from your blender lid and cover the hole with a tea towel to relieve any pressure caused by blending the hot soup.

Checkerboard Cookies

This patterned cookie from Canadian Living Cooks 2003, is actually easy to make.

Protein Power Bowls

Watching your sodium intake? Omit the Kalamata olives and salt.

Brown Sugar Shortbread Cookies

Risotto with Chanterelles

Blueberry Gin Jam

Cheddar and Fennel Breadsticks

Unlike any other breadstick, these crispy delights shift into the addictive category with the hint of hot pepper flakes.

Sautéed Shrimp with White Chocolate, Lime & Ginger Sauce

Chocolate is one of the most versatile ingredients in baking—cookies, cakes, pies, ice cream, mousse...you name it! But did you know you can use it in savoury recipes, too?

Pork Tenderloin in Black Bean Sauce with Broccoli

Pork tenderloin is tender, has a fine texture and is suited to stir-frying because it remains moist and succulent.