Atlantic Superstore

A colourful, low fat salad you can make year-round. Although our dressing was developed to go with spinach, this recipe works equally well with baby arugula.

In the winter, sweeter Mission figs are in season, in summer the less sweet green figs. Walnuts give this salad a bitter edge to balance the sweetness of the vinaigrette and figs.

In Greek mythology, Aphrodite was the goddess of love. This variation on a Greek salad is a one-bowl, chop-and-toss quicky.

Pesto for spaghetti tonight, and pesto on hand to serve later! Spread leftovers on sliced baguette and broil for a quick appetizer, or spread over meaty fish such as swordfish before broiling.

Popovers have a crisp golden crust, and are moist and a bit hollow on the inside, making them ideal for splitting and filling. Here we use leftovers from turkey dinner.

All the flavours of a club sandwich in a quick chop-and-toss salad. Use pre-cooked bacon to make it even quicker.

Adding the vinegar-based dressing to just-boiled potatoes lets the potatoes soak up all the flavour. Eat warm right after making, or chill and pack for a picnic- no spoiled mayo to worry about!

Halloom is a mild cheese that is sturdy and stands up well to grilling. It has a slight squeakiness when you bite into it, like fresh cheese curds.

A fabulous breakfast or brunch dish. Bulk it up for lunch or dinner by serving a mixed salad alongside.

Our version of panzanella- Italian bread salad- uses Calabrese croutons for added crunch. Just as tasty- if less crunchy!- for lunch the next day.