Lemon Coconut Tart

A crisp almond-coconut crust filled with tangy lemon-coconut curd is a delightful way to end a big holiday meal. Coconut milk gives the lemon curd a rich flavour without requiring the addition of butter. If you are a lemon dessert lover, this tart is for you!

Crispy Tofu & Bok Choy Bowls

Gingerbread Cutout Cookies

If the icing is too thick to pipe, dilute it with water, a teaspoon at a time.
 

Mini Pumpkin Cakes

Pumpkin purée keeps these cute cakes moist and gives them a rich flavour. Freeze any leftover pumpkin in resealable plastic bags and break off pieces to add to smoothies or stir into curries.

Bengal-Style Fish Curry

This curry is based on the techniques and flavours of Bengali cuisine, which is noted for its many fish dishes. A firm-fleshed freshwater or saltwater fish is needed here: Tilapia or ocean perch fillets will do quite well. Serve with rice.

Moroccan Lamb Shank Soup

Simmering whole shanks adds tons of flavour from the bones, and the rich gelatin from any marrow gives the soup body. To round out the meal, serve with a side of couscous.

Slow Cooker Dal

Green lentils hold their shape after hours of cooking, so they're ideal for slow cooker recipes. Partially blending this classic vegetarian curry creates the same thick, velvety texture you'd find a restaurant. Serve with roti or rice.

Grilled Pork and Plums With Sticky Five-Spice Sauce

Plums might not be the first fruit you think to grill, but their gorgeous burgundy skin gets even prettier as the natural sugars caramelize. The sweetness pairs well with grilled pork and this aromatic sauce full of warming spices.

Miso Carrot Soup

Beat the spring blues with this sunny and bright orange soup. It's as flavourful as it is good for you. For a pretty presentation, sprinkle with thinly sliced green onions and drizzle with a little more sesame oil.

Steamed Pumpkin Pudding with Brown Sugar Sauce

Sticky date pudding gets a makeover using pumpkin purée. Be sure to use pure pumpkin purée instead of pumpkin pie filling.