Roasted Pumpkin Pasta

As a lover of pumpkin and pasta it seemed like a natural fit. I love the flavour that roasting bring out in many ingredients. It's the simplicity of this dish that makes it extraordinary. I usually serve it with a spinach, mushroom, and red onion salad.

Oven-Poached Lemon-Oil Fish

This easy-to-make fish is meltingly tender and not at all oily. Leaving the skin on helps hold the fish together while poaching. Previously frozen fish doesn't work well in this cooking method because it releases too much liquid. Serve with crusty bread to sop up the liquid.

Ground Cherry & Vanilla Jam

Sauteed Carrots and Gobo

(Kimpira Gobo)
This traditional Japanese vegetable dish has an earthy aroma that adds a touch of sweet heat to the crunchy vegetables.

Grilled Vegetable and Pasta Salad

Vegetables that are grilled have a satisfyingly smoky flavour and tender texture. You can also add green beans that you've grilled in a basket for 10 minutes.

Pumpkin Apple Soup

Fennel and Tomato Pork Stew

A satisfying stew for your slow cooker.

Grilled Black Bean Tofu Kabobs

This intensely flavoured marinade adds sizzle to bland tofu. Serve these vegan kabobs over hot rice, noodles or spinach.

Kelp with Szechuan Peppercorns

Kelp is an edible Pacific Ocean seaweed that grows in long, wide ribbons. Dried kelp comes whole or shredded. You'll find it at any Chinese, Japanese or Korean food store, as well as in some health food aisles. Szechuan, or Sichuan, peppercorns are the dried reddish brown berries of prickly ash and are used extensively in Chinese cooking. They are sold mainly at Chinese grocers and herbalists.

Brown Rice and Toasted Bean Salad

Toasting corn and beans brings out earthy flavours and transforms this dish into an exotic South American–style salad.