"Starting new habits such as using up food scraps can be daunting, but starting first thing in the morning can kick things into motion. At home, and at the restaurant, we keep a bin for fruit and vegetable scraps. When I make my way to the kitchen in the morning, I check the bin and pull out wilted leafy greens and herbs to make a smoothie. It’s important to start my day feeling nourished by a tasty and healthy breakfast, and a sense of satisfaction from using ingredients that might otherwise have been tossed." —Justin Cournoyer, Ontario
Roast Beef with Peppercorn Wine Sauce and Yorkshire Pudding
A modern take on Prime Rib and Yorkshire Pudding, turns fine-dining into an everyday meal!
Green Beans & Carrots in Coconut-Turmeric Curry
This recipe’s combination of turmeric, coconut milk and curry creates a sweet and rich sauce that complements the fresh flavours...
Wild Blueberry Pear Ginger Galette
This wild blueberry pear ginger galette by Kara Lydon of The Foodie Dietitian combines the juicy, soft taste of pears...
Quick Corn and Chicken Soup
Chicken soup has long been used as a comfort food for the sick, and it's no wonder why! This quick...
Sweet Potato Curry With Paneer
A light, colourful curry that is very quick and easy to make, this is packed with anti-oxidant-rich vegetables. Sweet potatoes,...
Sweet Potato, Carrot, Apple and Red Lentil Soup
Sweet, hearty and deliciously spicy, this soup makes the perfect appetizer or main course.