Our version of panzanella- Italian bread salad- uses Calabrese croutons for added crunch. Just as tasty- if less crunchy!- for lunch the next day.
Tomato Crouton Salad
The Beautiful Salad
Iceberg lettuce is the type most often cut into wedges, but compact heads of Boston make nice wedges, too.
Serve this small salad as part of a Japanese meal, perhaps to accompany a bento box.
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.
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.
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.
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.
Coriander Lime Salsa
This zesty salsa has one-quarter the sodium of most bottled salsas.
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!
Black Olive Crostini
Savoury tapenade makes a delicious topping for goat cheese toasts. Great to serve with drinks at a cocktail party.