Our version of panzanella- Italian bread salad- uses Calabrese croutons for added crunch. Just as tasty- if less crunchy!- for lunch the next day.
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Tomato Crouton Salad
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The Beautiful Salad
Iceberg lettuce is the type most often cut into wedges, but compact heads of Boston make nice wedges, too.
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Ohitashi
Serve this small salad as part of a Japanese meal, perhaps to accompany a bento box.
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Spaghetti and Tomato Basil Sauce
An easy, basic Italian-style tomato sauce that uses mostly pantry ingredients. If you don’t have basil, stir in a little butter at the end, or a little soft goat cheese.
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Garlic-Braised Kale and Corn
If the kale leaves are particularly large or seem tougher than usual, remove the centre rib of the kale leaves, as well as the stems.
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Sweet Green Pea Soup
Perfect if you or someone in your family has been placed on a salt-restricted diet. Using the liquid in the can- no salt added!- ensures you capture all of the sweet pea flavour.
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Vegetable Lasagna
We’ve simplified the lasagna-making process by soaking the noodles and using extra sauce when layering, instead of boiling the pasta. Hearty and bursting with vegetables, this is our best-ever vegetarian entrée recipe.
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Coriander Lime Salsa
This zesty salsa has one-quarter the sodium of most bottled salsas.
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Orangey Sweet Potato Mash
This colourful side dish is low in sodium, a source of fibre and an excellent source of Vitamin C. A delicious start to meeting your diet resolutions!
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Black Olive Crostini
Savoury tapenade makes a delicious topping for goat cheese toasts. Great to serve with drinks at a cocktail party.
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