Orange-Glazed Pork Chops With Hazelnut Green Beans

To make the most flavourful sauce, use freshly squeezed orange juice. On another night, try this dish with chicken breasts or thighs instead, cooking until the juices run clear when chicken is pierced.

Sausage and Apple Stuffing

Alongside turkey and gravy, stuffing is always a favourite on the Thanksgiving table. Here, we used sourdough bread and added Granny Smith apples to create a stuffing worthy of making every year.

Slow Cooker Kale and Chorizo Soup

Inspired by Portuguese caldo verde, this hearty, richly flavoured soup is a yummy way to use up an entire bunch of kale in one go. It freezes well, so leftovers make quick and easy lunches all week. The soup thickens as it stands; thin with water and adjust the seasonings as desired when you reheat it.

Mediterranean Chicken and Spinach Pasta

Reserving some of the pasta cooking liquid to toss with the whole dish helps distribute the ingredients and loosen up the pasta without adding extra oil. Substitute whole wheat spaghettini for regular if desired.

Pozole Chili

This chili takes the best flavours of a traditional Mexican soup of the same name and turns them into a hearty chili that sticks to your ribs and works great for leftovers. If you like it spicy, add extra jalapeños or use a spicier green salsa. Serve topped with sour cream, avocado and fresh cilantro. Stretch this chili even further by serving it over rice.

Balsamic-Braised Beef Ribs

Decadent, fork-tender beef ribs are a crowd favourite. English-cut ribs are meaty single portion beef ribs that can be ordered at your butcher's counter; the balsamic vinegar helps moderate their richness. Serve with roasted or mashed potatoes and fresh summer vegetables.

One-Pot Salmon with Vegetables & Tarragon

Flavourful fish and loads of fresh veggies make this simple dish the perfect spring meal.

Sweet-and-Sour Fish

Pulled Chicken Mole Tacos

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?

Steamed Pickerel With Oyster Mushroom Sauce

You can steam any delicate white-fleshed freshwater fish or saltwater fish in this manner. Try cod or halibut if you prefer -- the sustainable choice in both cases is wild Pacific from North America.