Caribbean Snapper with Pepper Sauce

In the Caribbean, fish is often briefly marinated in lime juice and salt, then grilled and served with spicy pepper sauce. Scotch bonnet or habanero peppers are very spicy but give a true Caribbean taste. For a milder sauce, use jalape?eppers. A fish basket is especially convenient and makes turning fish on the grill a breeze.

Sweet Potato and Pork Pie

"You've heard of shepherd's pie; well, this is swineherder's pie," says Laurel. In this satisfying recipe, she uses pork instead of beef or lamb, and parsnips and mashed sweet potatoes instead of the usual potato topping.

Creamy Ham and Pea Pasta

This dish is a great way to use up any extra ham after holiday meals instead of the usual sandwiches. Throw in any other vegetables you may have left over instead of or in addition to the peas.

Sausage-Stuffed Zucchini

This slow-roasted dish is ideal for using up garden zucchini before they get too large. Stuff them loosely so the rice can expand as it cooks. Look for a robust sausage with lots of flavour.

Grilled Chicken With Buttery Barbecue Sauce

"Spatchcocking” a chicken means flattening it after removing the backbone. This decreases cooking time and, along with the superflavourful basting sauce, keeps the meat moist and juicy.

Ground Beef and Green Bean Stir-Fry

Commercial black bean sauces vary greatly in strength and saltiness. Depending on the brand, you may want to use up to 1/4 cup (50 mL) for a full, richly flavoured sauce.

Chili Cheese Crab Dip

Bubbly cheese dip with chunks of crabmeat is a retro throwback that's bound to be a hit. While not overwhelmingly spicy, this dip has kick; for less heat, seed the chilies or substitute with diced sweet red pepper.

CURRY & HONEY CHICKEN

Sweet Potato Soup with Coriander

Curried Spaghetti Squash Sandwiches