Tag Archives: everyday-cooking

Punjabi cha straining in glass

Classic Punjabi Cha (Not Chai) Straight From a Punjabi Mom

Some say chai, others say chai tea, which is completely wrong as it translates to tea-tea. People from Punjab called it cha (not chai). Every Indian family has their own way of making cha, but this is the real deal — an authentic cup made by my mom, which is the backdrop of many childhood memories for me. My mom grew up in a small village in Punjab in the ’60s. Back then, simple spices such as cardamom pods were a bit of a speciality item used in tea when guests came over, as the pods would perfume the house. Note this isn’t masala cha, just an everyday cha that is so flavourful and easy to make.

Punjabi cha straining in glass

Punjabi Cha

Prep Time: 3 ½ minutes
Cook Time: 3 ½ minutes
Total Time: 7 minutes
Servings: 2

Ingredients:

1 tsp fennel seeds
4 cardamom pods
1 ¼ cup water
1 Tbsp loose leaf black tea
1 Tbsp jaggery
½ cup homogenized milk

Punjabi cha ingredients

Directions:

1. Crush the fennel seeds and cardamom pods together in a mortar and pestle, until pods open up and their aroma is released.

2. Over medium heat, pour water into the pot and simmer, not boil. Add spices to the water. Simmer for about 1–2 minutes. Add tea. Simmer for 30 seconds.

Related: Sweet and Savoury Matcha Recipes to Give Your Plate a Boost of Green

3. Add jaggery. Turn up the heat to boil for 45 seconds. Add milk. Boil for 30 seconds. Watch to make sure the cha doesn’t boil over.

Punjabi cha boiling on stovetop

4. Using a mesh strainer, strain cha directly into two teacups evenly.

5. With the back of a spoon, squeeze out the extra spices and tea flavour from the strainer directly into the individual cups.
Enjoy!

Punjabi cha in two glasses

Like Deepi’s cha recipe? She tried a $45 takeout meal that comes in a jewellery box.

Blackened trout and green beans on white plate

This Blackened Trout With Green Beans Only Takes 10 Minutes to Make (Yes, Really!)

Whether you seriously have no time to cook or you just have no desire to cook long, lengthy recipes, this is the perfect dinner for you! Blackening fish for this We Know You Have 10 Minutes recipe may seem complicated, but it is far from it. You simply combine a few spices, place them on the flesh of the fish and sear. Voila, that’s it! As the fish is cooking, you add orange juice in the pan to help poach and sweeten it. The fish isn’t actually blackening or burning, rather it is the spices that are and this technique helps enhance their flavours. Pair it with blanched green beans for a speedy side of veggies.

Blackened trout and green beans on white plate

Blackened Trout With Green Beans

Prep Time: 3 minutes
Cook Time: 7 minutes
Total Time: 10 minutes
Servings: 4

Ingredients:

1 lb French green beans
1 Tbsp paprika
1 tsp cayenne pepper (optional)
1 tsp Italian seasoning
1 tsp sea salt, divided
4 4-5 oz pieces of trout
1 Tbsp + few tsp extra-virgin olive oil, divided
¾ cup orange juice (3 oranges), divided
½ lemon squeezed
3 tsp orange zest
¼ cup fresh parsley, roughly chopped

Blackened trout and green beans ingredients on kitchen countertop

Directions:

1. Bring a large pot of water to a boil. Salt the water. As you’re waiting for the water to boil, prepare an ice bath in another big bowl.

2. Carefully drop the green beans into the boiling water and let them cook for 2 minutes, then drain and place them in the ice bath.

Related: 10-Minute Vegan Antipasto Skewers Are the Creative Plant-Based Appetizer You Need

3. While the green beans are cooling, mix the paprika, cayenne pepper, Italian seasoning and ½ tsp sea salt together in a wide dish. Place the trout flesh side down in the spices to ensure the flesh is coated.

Blackened trout seasoned on kitchen countertop

4. Place a wide pan on the stove, heat to medium-high, add 1 Tbsp oil and swirl around the pan. Place the trout flesh/spice side down.

5. Once the spices look like they’re browning, after about 2-3 minutes, add in ½ cup orange juice. Once the juice has mostly evaporated and caramelized, flip the fish over and cook for another 3-5 minutes. If your pieces are thick and aren’t cooked on the inside, place them in a 350°F oven for a few minutes.

Related: Healthy 10-Minute Meals When You Just Don’t Feel Like Cooking

6. Drain the beans again and place them in another bowl. Season with few tsp of oil, ½ tsp salt, the rest of the orange juice and lemon juice. Put the green beans on a dish with the trout and top both with orange zest and fresh parsley.

Blackened trout and green beans on plate

Like Tamara and Sarah’s 10-minute blackened trout with green beans? Try their 10-minute sauteed cauliflower and chickpeas.

Get the how-to recipe here:

Feta tomato pasta on plate

This Feta Tomato Pasta Trending on TikTok is as Easy as 1-2-3

As we’ve all been spending more time at home and in the kitchen this past year, it seems that everyone is getting more inventive with their cooking (and sharing it all over their socials). Some of our fave food trends to come out of quarantine cooking include everything from pancake cereal to focaccia bread art. The newest cooking craze? TikTok’s baked feta tomato pasta. Is it worth the hype? With just nine ingredients and 25 minutes from start to finish, we think so.

Feta tomato pasta on plate

Feta Tomato Pasta

Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 4

Ingredients:

2 pints cherry or grape tomatoes
⅓ cup olive oil
½ tsp salt
¼ tsp black pepper
½ tsp minced garlic
1 tsp chili flakes
200 g block of Greek feta cheese
1 Tbsp basil
300 g pasta of choice

Feta tomato pasta ingredients on kitchen countertop

Directions:

1. Preheat oven to 450°F and boil water in a large pot for the pasta. In a 9 x 9 baking dish, add the tomatoes, olive oil (reserve about 2 Tbsp), salt, pepper, garlic and chili flakes. Mix to coat. Place the block of feta in the centre and drizzle the top with the remaining olive oil. Bake in the oven until the tomatoes blister and the cheese melts, about 15-20 minutes.

Feta tomato pasta ingredients in dish

2. Season the boiling water with salt, cook the pasta to al dente or according to the package directions. Reserve half cup of pasta water for later.

Related: Best-Ever Pasta Recipes for Easy Dinners

3. Remove the baking dish from the oven and with the back of a fork, mash and mix the feta and tomatoes. Add the fresh basil and cooked pasta. If the pasta looks a little dry, add a splash of the reserved pasta water. Garnish with fresh basil and enjoy!

Feta tomato pasta ingredients in dish

We tried the KFC Cinnabon Dessert Biscuits and Popeye’s Famous Chicken Sandwich — are they worth the hype?

Curry shrimp and rice in white bowl on top of green tea towl

This Easy Jamaican Curry Shrimp Recipe Takes Just 35 Minutes!

Jamaican curry shrimp is a fast and delicious way to spice up your lunch or dinner routine. The bright flavours of Scotch bonnet peppers, thyme and colourful bell peppers can make even the coldest winter days feel a bit less gloomy. This recipe includes some unexpected additions like lime juice and ketchup that add a delicious tang to the curry shrimp. Ketchup is often used in Caribbean kitchens and is perfect when you need a bit of tang and sweetness or if you’ve run out of tomatoes like me. Serve this up with a bowl of rice or fresh paratha and enjoy.

Curry shrimp and rice in white bowl on top of green tea towl

Jamaican Curry Shrimp

Prep Time: 15 to 20 minutes
Cook Time: 20 minutes
Total Time: 35 to 40 minutes

Ingredients:

500 grams shrimp (peeled and deveined)
2 bell peppers (green and red)
½ onion
1 Tbsp grated ginger
3 cloves garlic
2 sprigs green onion
1 Scotch bonnet pepper
3 ½ Tbsp Jamaican curry powder, divided
3 sprigs thyme
½ cup coconut milk
½ vegetable bouillon cube (optional))
2 Tbsp ketchup
1 lime
Salt to taste
1 tsp cornstarch (optional)

Curry shrimp ingredients on kitchen countertop

Directions:

1. Place cleaned, deveined and peeled shrimp in a bowl.

2. Cut the bell pepper and onion into thin slices and set aside. Then grate the ginger, mince the garlic and finely chop the green onions and Scotch bonnet pepper.

Curry shrimp ingredients on kitchen countertop

3. Season the shrimp with 2 Tbsp of Jamaican curry powder and half of the ginger, garlic and green onions. Feel free to add some of your favourite spice blends as well (I have a Caribbean all-purpose seasoning mix that I sometimes use or even some Cajun spice mix — it’s not traditional, but adds a nice flavour).

Raw curry shrimp in glass bowl

4. In a hot pan, sautee the onions then add the remaining Jamaican curry powder with a bit of oil so that it does not stick or burn. Cook the curry for just a few minutes. Then add the remaining garlic and ginger, along with the thyme and Scotch bonnet pepper — stir well.

5. Next add the coconut milk and bring to a simmer, add water as necessary then add the vegetable bouillon and ketchup and stir.

Related: Slow Cooker Curry Recipes That Deliver All the Comfort

6. Finally add the shrimp and a squeeze of lime (taste and adjust salt and lime as needed). The shrimp should cook pretty fast so be sure to keep an eye on your curry and remove pan from the heat as soon as the shrimp is cooked to prevent it from overcooking. If you’d like a thicker curry gravy, mix a tsp of cornstarch with water and pour into curry before it’s finished cooking to thicken up your curry shrimp.

7. Serve with a lime wedge and rice or paratha and enjoy!

Like Eden’s Jamaican curry shrimp? Try her vegan jerky or her quick and tasty guava tarts.

Several bao buns in steamer basket

Make These Soft and Fluffy BBQ Pork Bao Buns for Lunar New Year

Growing up, my dad made a big batch of baos once a year. He filled them with the traditional Vietnamese bao filling of ground pork, egg and Chinese sausage. My other memory of baos are enjoying them at Chinese restaurants on weekend mornings, the soft and pillowy outside, filled with a sweet and saucy pork filling — they’re seriously delicious! These BBQ pork bao buns are super easy and fun to make and all the reason you need to pick up that steamer basket you’ve been eyeing. Stuff them with your favourite fillings like ground chicken, beef and even tofu! Make a big batch, your future self will thank you.

bao buns in steamer basket

BBQ Pork Bao Buns

Prep Time: 30 minutes
Rest Time: 30 minutes
Cook Time: 14 minutes
Total Time: 1 hour, 14 minutes
Servings: 12 bao buns

Ingredients:

2 ¼ cups all-purpose flour
¼ cup cornstarch
3 Tbsp sugar
2 tsp instant yeast
½ tsp salt
1 Tbsp neutral oil
150 ml + more warm water
1 ½ cups store-bought BBQ pork, diced
3-4 Tbsp store-bought Char Siu sauce (Chinese BBQ Sauce)
2 Tbsp sliced scallions (about 2 stalks)
2 Tbsp vinegar

Equipment:

Kitchen Bamboo Steamer, Amazon, $59.

Bao bun ingredients

Directions:

1. In the bowl of a stand mixer with the dough attachment, add the flour, cornstarch, sugar, yeast, salt, oil and water. Mix on medium speed until the dough is smooth and forms one ball, about 5-8 minutes.

Roll of bao bun dough

2. Remove and place the dough on the counter and cover with the bowl for 5 minutes to rest. Cut 12 parchment paper square at 3 x 3-inches. Set on a baking sheet.

3. Dice the BBQ pork into ¼-inch bits. Place in a bowl and toss with the Char Siu sauce (just enough to coat the pork) and sliced scallions.

Bao bun filling in white bowl

4. Divide the dough into 12 equal portions and roll each piece of dough against a non-floured surface to create smooth round dough balls. Starting with one ball, keeping the rest covered, roll into roughly a 4-5-inch round.

Related: Our Most Popular Dinner Recipes That’ll Stand the Test of Time

5. Hold the dough piece in your hand, add a heaping Tbsp of the pork mixture into the centre. Start by folding the dough onto itself and pinching the dough together. Work in a circular motion, all the way around. Close the bao by gathering and pinching the dough together at the top. Place on the parchment paper square. Repeat with the rest of the dough balls.

bao bun filling inside bao bun dough

Person holding bao bun with three bao buns in the background

6. Place a damp towel over top of the bao buns and place in a warm area to proof until doubled in size, about 20-30 minutes.

Uncooked bao buns on baking tray

7. In the meantime, fill a large pot with 1 inch of water and the vinegar and place the steam basket overtop. About 5 minutes before the baos are ready, bring the water to a boil on high.

8. Once the baos have doubled in size, place in the steam basket about 1 inch apart. Cover with the lid and lower to a medium heat. Let steam for about 14 minutes. If you’re unable to fit all 12 baos in the steamer, place a piece of plastic overtop of the remaining and refrigerate to prevent the dough from further proofing.

Bao buns in steamer basket

Like Sabrina’s bao buns? Try her coconut buns or caramel apple cheesecake fried wontons.

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Spicy sautéed chickpeas on white plate

You Can Whip up This Spicy Sauteed Cauliflower and Chickpeas Recipe in Just 10 Minutes!

Who says simple meals can’t still be fancy? This quick We Know You Have 10 Minutes recipe is plate-lickingly good. In our opinion, you can never go wrong combining chickpeas and cauliflower, especially when they’re sauteed and caramelized with a splash of balsamic vinegar. A pro-tip: to get the cauliflower to cook quickly, cut into very, very small florets. The lemony yogurt is really the star of the dish. It’s tart and acidic flavours amplify the subtle sweetness and earthiness of the other ingredients and honestly, we could just eat the yogurt alone, it’s so, so good. You can use any plain yogurt, but if you want to really explode the flavour of this dish, choose a thick Greek variety. Then top with mint to add a bit of freshness. It’s shocking a dish that tastes this good only takes 10 minutes to make!

Spicy sautéed chickpeas on white plate

Spicy Sauteed Cauliflower and Chickpeas

Prep Time: 2 minutes
Cook Time: 8 minutes
Total Time: 10 minutes
Servings: 2 to 4

Ingredients:

Chickpea Cauliflower Saute
2 Tbsp extra virgin olive oil
½ tsp granulated garlic powder
½ to 1 tsp red pepper flakes (depending on spice preference)
1 can chickpeas, drained and rinsed
1 small or ½ large cauliflower (about 4 cups), chopped into very small florets
2 tsp balsamic vinegar
½ tsp sea salt
Pinch of pepper

Lemony Yogurt
½ cup plain, unsweetened yogurt (dairy or non-dairy)
¼ lemon, squeezed
Splash of extra virgin olive oil
¼ tsp sea salt
Pinch of pepper

Toppings
Few mint leaves
Squeeze of lemon

Ingredients for spicy sautéed chickpeas on countertop

Directions:

1. Place a large, wide skillet over medium-high heat. Add in the oil, swirl around the pan to coat the bottom, then toss in the granulated garlic powder and red pepper flakes. Saute for 30 seconds until fragrant.

2. Add in the chickpeas and cauliflower. Shake the pan so they’re coated in the oil. Pour in the balsamic vinegar, sea salt and pepper. If the pan seems too dry, add in another Tbsp of oil. Toss well to coat.

Related: Healthy 10-Minute Meals When You Just Don’t Feel Like Cooking

3. Leave the chickpeas and cauliflower undisturbed and let everything saute for 3-5 minutes. Seriously — no stirring — let them do their thing! After 3-5 minutes, toss and saute for another 3 minutes until the chickpeas and cauliflower are slightly browned.

Spicy sautéed chickpeas in frying pan

4. If the cauliflower still seems too hard and hasn’t quite cooked yet, add about ⅓ to ½ cup water and cover to soften the cauliflower. This will take about 5-ish minutes.

5. While the chickpeas and cauliflower are cooking, combine the yogurt, lemon, oil and salt and pepper, then spread it on the bottom of a platter or plate.

Three white plates next to a pan full of spicy sautéed chickpeas

6. Place the chickpeas and cauliflower on top of the lemony yogurt, squeeze a bit of lemon and add fresh mint leaves over to garnish.

Spicy sautéed chickpeas on three white plates

Like Tamara and Sarah’s spicy sauteed cauliflower and chickpeas recipe? Try their 10-minute vegan antipasto skewers or their 5-ingredient slow cooker beef Bolognese.

Get the how-to recipe here:


 

Glazed salmon on top of bed of asparagus

This 20-Minute Pomegranate Molasses Glazed Salmon is the Perfect Weeknight Meal

You have probably heard of honey glazed salmon… but have you heard of pomegranate glazed salmon? Pomegranate molasses is an ingredient commonly used in Middle Eastern cuisine and has both sweetness and tanginess that adds so much depth and flavour to any dish. It is the star ingredient in this glaze, along with garlic, honey and chilli flakes for some heat. You can typically find pomegranate molasses in the international aisle at your local grocery store, but if you can’t find it, you can make your own at home. Simply mix together pomegranate juice, a bit of lemon juice and sugar (to your preference) and reduce it down until it looks like a thick glaze.

Glazed salmon on top of bed of asparagus

Pomegranate Molasses Glazed Salmon

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4

Ingredients:

Salmon
½ kg salmon fillet (or 4 pieces)
Salt and pepper to taste
1 ½ Tbsp olive oil (or any vegetable oil)

Glaze
2 large garlic cloves, crushed
2 ½ Tbsp pomegranate molasses
2 ½ Tbsp honey
½ tsp salt
½ tsp chilli flakes (more or less per preference)
Squeeze of lemon juice
Spring onions for garnish

Glazed salmon ingredients on table

Directions:

1. Season the salmon fillets with salt and pepper on both sides.

Four raw salmon filets on white plate

2. Heat up a cast iron or non-stick skillet on medium high and add the olive oil. Wait until pan is hot, then lay the salmon skin side down and cook for 3-4 minutes. Make sure you don’t crowd your pan.

Four salmon filets cooking in pan

3. Flip the salmon to sear on the other side for 2 minutes until golden. Remove and set aside.

Two salmon filets cooking in pan

4. Decrease the heat to low and add in the crushed garlic. Cook for 30 seconds until fragrant.

5. Add the pomegranate molasses, honey, salt, and chilli flakes and stir for a minute. Add the squeeze of lemon.

6. Place the salmon back into the pan and cook for 5 more minutes or until cooked through (depending on thickness of the salmon).

Related: Easy Grilled Salmon Recipes You’ll Love

7. Plate the salmon (recommended on a bed of roasted vegetables) and spoon the glaze on top. The glaze thickens when it cools down, therefore it is recommended to serve immediately. If it does cool down, you can heat it back up and add a splash of water to loosen it.

8. Garnish with spring onions and additional chilli flakes.

Like Amina’s glazed salmon recipe? Try her curried Brussels sprouts or roasted cauliflower with tahini.

vegan cassoulet in white dish

This Cozy Weeknight Cassoulet is Given a Spicy Vegan Makeover

A cozy weeknight favourite with a vegan spin, this French-inspired dish is booming with flavour and wholesome ingredients, while topped with a light panko crumb crust to add a nice crunch. While cassoulet traditionally contains meat, this Can You Vegan It? recipe gives the classic a plant-based twist. This recipe calls for harissa paste for a bit of a spicy kick, but if heat isn’t your thing, substitute black pepper in place of the paste. Plus, an added bonus: this meal all comes together in one pot and it takes just an hour to whip up!

vegan cassoulet in white dish

Spicy Vegan Cassoulet

Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour, 5 minutes
Servings: 6-8

Ingredients:

3 medium leeks
¼ cup + 2 Tbsp olive oil, divided
3 large carrots, chopped
1 zucchini, chopped
4 garlic cloves, chopped
3 parsley sprigs
2 bay leaves
¼ tsp ground cloves
1-1 ½ tsp sea salt
1 tsp harissa paste
3 (19 oz) cans cannellini (white kidney) beans, rinsed and drained
4 cups of water
1 ¾ cups organic panko crumbs
1 tsp garlic powder
1 tsp dried thyme

vegan cassoulet ingredients on kitchen countertop

Directions:

1. Cut and discard the green part of the leeks, leaving only the white and pale green parts to work with. Halve leeks lengthwise, then chop crosswise into 1-inch pieces. Place chopped leeks in a bowl or large strainer and rinse thoroughly until the sandy particles are gone.

2. Place a large Dutch oven pot over medium heat and add ¼ cup olive oil. Once heated, add leeks, carrots, zucchini, garlic, parsley, bay leaves, cloves, salt and harissa. Stir occasionally until veggies are semi soft and golden, about 15 minutes; then add in beans and water. Cook covered for 30 minutes, stirring occasionally.

Related: The Pioneer Woman’s One Pot Recipes That Will Make Dinner a Breeze

3. In the meantime, preheat your oven to 350°F and line a baking sheet with parchment paper. In a bowl, toss panko bread crumbs, 2 Tbsp olive oil, garlic powder and thyme. Place it on the prepared baking sheet and bake for 7-9 minutes until toasted and light brown, stirring occasionally. Set aside and let it cool.

panko breadcrumbs roasted on cookie sheet

4. When the cassoulet is ready, discard bay leaf and parsley sprigs and season with more salt and pepper if needed. Top with toasted garlic panko before serving.

vegan cassoulet in white dish

Like Valerie’s vegan cassoulet? Try her low-carb vegan ramen or her healthy Sriracha-honey oven-fried chicken.

hot dog fried rice in black wok

Your Kiddos Will Not Stop Asking You to Cook This Hot Dog Fried Rice Recipe

It’s pretty much a fact that all kids (and many of us adults) love hot dogs. It’s also a fact that they are devoid of any meaningful nutrition. But alas, they find redemption in this hot dog fried rice recipe, alongside eggs, green beans and tofu. Tofu skeptics: this might just be your gateway tofu dish! This has long since been a family favourite at my house and I think it could be at yours too. (This dish can be enjoyed by everyone from age 3 and up). Be sure to cut hot dogs into small ⅛-inch slices so they’re not choking hazards for very young children. For a gluten-free version of this Kindred Kitchen recipe, opt for gluten-free hot dogs and tamari in place of soy sauce.

hot dog fried rice in black wok

Hot Dog Fried Rice

Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 4-5

Ingredients:

6 cups cooked rice (2½ cups uncooked rice), cooled and refrigerated 1-2 days
4 large eggs
1 tsp toasted sesame oil
Kosher salt to taste
High-heat neutral oil
4 hot dogs, thinly sliced to ⅛-inch pieces
1 package (400 g) extra-firm tofu, drained and patted dry, cut into ⅓-inch cubes
1 ½ tsp soy sauce (or tamari for gluten-free), divided
½ lb green beans, stem trimmed and cut into ⅓-inch pieces
2 tsp finely minced ginger
3 tsp finely minced garlic (from 4-5 medium cloves)
3 scallions, finely chopped (reserve a little bit for garnish)

hot dog fried rice ingredients on kitchen counter

Directions:

1. Take cooked rice out from the fridge and break up any clumps of rice thoroughly with your hands. Set aside. Then whisk eggs with sesame oil and a pinch of salt in a small mixing bowl. Set aside.

person fluffing rice in black bowl

2. Prepare all other ingredients. The key to any stir-fry is to not crowd the pan, cooking and seasoning every ingredient separately.

3. Preheat a wok or large heavy-bottomed sauté pan over medium heat. Drizzle oil and add whisked seasoned eggs, moving it around constantly with a spatula until eggs are starting to set. but still quite runny. (They will cook more at the end). Scoop out and set aside.

Related: Easy and Tasty Ways to Use Leftover Rice

4. Turn heat up to medium-high. Drizzle a tiny bit of oil and add sliced hot dogs. Stir-fry until heated through and edges are just starting to brown and even crisp up if you like. Scoop out and set aside, leaving behind any oil that came out of the hot dogs.

5. If needed, drizzle a bit more oil and add the tofu cubes. Stir-fry gently so as not to break them. Let the tofu heat through and get a little brown on the edges. Season with ¾ tsp soy sauce (or tamari) and salt to taste. Cook for 30 seconds, scoop out and set aside.

cooking cubes of tofu in black wok

6. Next, drizzle a bit of oil and stir-fry the cut green beans until tender, but still crisp, about 3 minutes. Season to taste with salt and ¾ tsp soy sauce (or tamari). Again, scoop out and set aside.

7. Heat 2-3 Tbsp of oil and add the minced ginger. Move it around and cook for 5-10 seconds. Add the minced garlic and cook for 5-10 seconds or until the garlic is just turning golden, being careful not to let it burn. Stir in most of the chopped scallions, remembering to reserve some for garnish. Add 1 Tbsp more oil and make sure the oil is heated and quite hot at this point (but before smoking) before adding the chilled cooked rice. Stir everything to distribute everything evenly. Cook until rice is fully heated through.

Related: How to Cook a Perfect Pot of Rice on the Stove

8. Add back the hot dogs, tofu and green beans. Mix well and allow to heat back through for a minute. Finally, add the runny eggs and stir to distribute. Stir-fry another minute to cook eggs fully. Turn heat off and taste. Add salt if needed. Garnish with scallions. Enjoy!

hot dog fried rice in black wok

Like this hot dog fried rice recipe? Try this vegetarian mujadara!

Plate of healthy fried chicken

This Healthy Sriracha-Honey Oven-Fried Chicken is Simply Delish

For all the fried chicken lovers out there who are looking for a much healthier way to enjoy delicious chicken — this paleo Sriracha-honey oven-fried chicken is right up your alley. It’s spicy, sweet and savoury, extremely flavourful and there’s no deep frying or oil required.

Plate of healthy fried chicken

Healthy Sriracha-Honey Oven-Fried Chicken

Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Serving: 4

Ingredients:

2 cups almond flour
1 tsp flaky sea salt
½ tsp black pepper
2 eggs
1 lb chicken breasts or thighs (4-5 pieces)
⅓ cup Sriracha hot sauce
⅓ cup pure honey
1 tsp garlic powder
Fresh chives or parsley, for topping

Ingredients for healthy fried chicken on countertop

Directions:

1. Preheat your oven to 425°F and line a baking sheet with parchment paper.

2. In a large bowl, combine almond flour, salt and pepper. In a smaller bowl, whisk eggs.

Related: Our Best Budget-Friendly Chicken Recipes to Have on Rotation

3. Dip each chicken breast in the whisked eggs, then coat with almond flour mixture and place on the lined baking sheet. Store any leftover almond flour mixture in an airtight container and place in the refrigerator. This can be reused within 3 days.

Healthy fried chicken in batter on baking pan

4. Transfer the chicken to the oven and bake for 20-25 minutes.

5. In the meantime, combine Sriracha hot sauce, honey and garlic powder in a small saucepan over medium-high heat until the honey is melted and mixture is smooth. Turn off the heat and set the sauce aside.

Sauce for healthy fried chicken in pot

6. When ready, take the chicken out of the oven, then turn the oven settings to broil. Using a pastry brush, brush the Sriracha-honey sauce on the surface of the chicken until coated. Place the chicken back in the oven and broil for 3-5 minutes.

Pan full of healthy fried chicken

7. When ready, top with fresh chives or herb of choice. Serve immediately.

Like Valerie’s healthy Sriracha-honey chicken? Try her low-carb mint lamb burgers or her low-sugar persimmon creme brulee.

Bulgur salad in white bowl

This Middle Eastern Bulgur, Pomegranate and Almond Salad is Full of Whole Grains

Bulgur wheat is one of the most underrated grains, but it’s oh-so versatile and packed with fibre. It’s a common Middle Eastern staple and comes in various sizes — from very fine (which is used for tabbouli) to coarse grind (which has a similar cook time to rice). If you’re looking for a creative way to give bulgur a try, this winter salad is the perfect recipe. It’s crunchy and nutty, with hints of sweetness and tartness from the pomegranate and lemon juice; and the parsley and green onion add freshness. It’s the ultimate balance of flavours and ready within minutes.

Bulgur salad in white bowl

Middle Eastern Bulgur, Pomegranate and Almond Salad

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 2 to 4

Ingredients:

Bulgur
¾ cup coarse bulgur wheat (makes 2 cups cooked)
2 Tbsp olive oil
1 ¼ cups water
½ tsp salt
¼ tsp black pepper

Salad
1 cup pomegranate seeds (roughly half a large pomegranate)
¾ cup slivered almonds (or whole or blanched almonds)
1 Tbsp olive oil
1 cup chopped parsley
¾ cup chopped green onions
½ cup crumbled feta (optional)

Dressing
3 Tbsp olive oil
⅓ cup pomegranate juice
Juice of 1 lemon (roughly ¼ cup)
¼ tsp salt
¼ tsp black pepper

Bulgur salad ingredients on kitchen counter

Directions:

1. Wash and drain the bulgur. In a pot on medium heat, add the olive oil and washed bulgur. Saute for a few minutes to toast the bulgur.

Related: Fantastic Warm Salad Ideas to Enjoy Right Now

2. Add the water, salt and pepper and bring to a boil. As soon as it starts to boil, cover and turn heat to low and cook for 20 minutes. Fluff with a fork when it is ready.

Bulgur cooking in pot

3. Meanwhile, deseed the pomegranate. You can do this by using your fingers or tapping the back of half the pomegranate with a wooden spoon to release the seeds.

Pomegranate seeds in bowl

4. In a pan on medium heat, toast the almonds in the olive oil for 5 minutes, stirring continuously until they turn golden brown. Remove immediately off the heat.|

Almonds roasting in pan

5. Chop the parsley and green onions.

6. Mix all the salad dressing ingredients together in a jar and shake well.

Salad dressing in jar

7. Assemble the salad by mixing all the ingredients except for the toasted almonds and chill in the fridge for at least 30 minutes. (You can also eat this salad warm!). Before serving, add the toasted almonds, mix well and enjoy.

Bulgur salad in white bowl

Like Amina’s bulgur, pomegranate and almond salad? Try her roasted cauliflower with tahini and curried Brussels sprouts.

This Venison Carpaccio With Cedar Jelly and Sea Buckthorn Jam is the Perfect Appetizer

Not only does cooking reflect culture, but it also reveals the resources found in a community’s surrounding environment. I discovered a love for food as a child, later combining my passion for cooking with the desire to know the history and cuisine of the First Nations peoples better. This is the inspiration behind my dishes.

I work with foragers and hunters in northern Québec who supply me with exceptional products such as wild cattails and currant leaves. My venison carpaccio recipe, which includes cedar jelly and a sea buckthorn jam, is a great example of my cooking technique. Slices of the freshest venison are garnished with the boreal flavours of cedar and sea buckthorn, a tart vitamin C–rich berry that can be found fresh or frozen at specialty markets.

At its essence, my work is focused on adapting the traditional pantry of an ancient culture to modern tastes. For the First Nations, respect for Mother Earth is paramount. By staying in harmony with nature, my recipes permit me to rediscover forgotten flavours that long served as a cuisine of survival. The Canadian wilderness has so much to offer: spices, herbs, flowers, mushrooms and roots, plus boreal nutmeg, peppery green alder (or dune pepper), wood cardamom, serviceberry, wild celery root and the Labrador tea, a tisane of local herbs. These are the colours in my palette of Indigenous cuisine.

Venison-Carpaccio-With-Cedar-Jelly-and-Sea-Buckthorn-Jam_888embed

Venison Carpaccio With Cedar Jelly and Sea Buckthorn Jam

Prep Time: 20 minutes
Total Time: 20 minutes
Servings: 4

Ingredients:

Sea Buckthorn Jam
1 lb (600 g) sea buckthorn berries, rinsed
14 oz (400 g) apples, diced
17½ oz (500 g) sugar

Venison
12 thin slices venison
2 Tbsp (30 ml) cedar jelly
2 tsp (10 ml) duck fat
Fleur de sel and freshly ground pepper to taste
Microgreens for garnish (optional)

Related: Holiday Party Appetizers Your Guests Will Love

Directions:

1. In a saucepan with splash of water, cook sea buckthorn berries over low heat until they burst.

2. Strain through a fine-mesh sieve into clean saucepan then discard seeds. Add apples to berry mixture and stir in sugar. Cook over medium heat for 20 minutes, skimming any foam that forms on the surface. Let cool to room temperature.

3. Place venison on serving dish. Brush each slice with cedar jelly and duck fat, then sprinkle with fleur de sel and pepper. Garnish with sea buckthorn jam and microgreens.

Published October 13, 2015, Updated December 28, 2020

Leftover turkey pizza

The Best Leftover Turkey Recipe You’ll Ever Need (We Promise!)

We’re sure you’ve come across a lot of ways to use up leftover turkey, but what about a recipe that uses ALL the holiday leftovers? Introducing the Love Your Leftovers holiday pizza! You will never need — or want — to find another holiday leftovers recipe again. You might even find yourself roasting up a turkey just to make this delicious pizza. For the carbs portion, feel free to use any leftover carb you have available, like roasted potatoes, mashed potatoes or stuffing. Add the cranberry sauce and Brussels sprouts and you’re good to go!

Leftover turkey pizza cut up on counter

Leftover Turkey Pizza Recipe

Prep Time: 10 minutes
Cook Time: 15 to 18 minutes
Total Time: 25 to 28 minutes

Ingredients:

1 lb pizza dough, store-bought or homemade
Olive oil, for brushing
Salt and pepper, to taste
1 cup ricotta cheese
1 cup leftover turkey, pulled or diced (Not a fan of turkey, but have leftover ham or leftover rotisserie chicken? They both work too!)
½ cup mashed potatoes, roasted potatoes or stuffing
½ cup cranberry sauce
½ cup roasted Brussels sprouts, thinly sliced

Leftover turkey pizza ingredients

Directions:

1. Preheat oven to 450°F. Place pizza stone in the oven. Divide dough into two equal portions. Stretch and roll out dough to desired thickness.

Person kneading pizza dough

2. Generously brush the dough with olive oil. Season with salt and pepper. Transfer to a pizza paddle.

Related: Delicious Uses for Leftover Mashed Potatoes

3. Dollop with ricotta cheese. Top with turkey, potatoes, cranberry sauce and Brussels sprouts.

Leftover turkey pizza

4. Slide pizza onto the heated stone and bake until the crust is golden, about 15 to 18 minutes. Enjoy!

Leftover turkey pizza

Like Marcella’s leftover turkey pizza recipe? Try her vegan eggnog or her cinnamon streusel muffins.

Baked brie with nuts and dried fruit

This Baked Brie With Nuts and Dried Fruit is the Perfect Holiday Appetizer (or Easy Dinner Idea!)

With five minutes of prep time, this incredibly easy appetizer is a favourite around the holidays — or any day for that matter. You don’t even need to splurge on a fancy Brie, a budget choice is just as delicious with every sweet and savoury bite. And while this holiday recipe calls for walnuts or hazelnuts, as well as cranberries or cherries, feel free to add in whatever nuts and dried fruit you prefer. Almond and pecans are always tasty, alongside apricots or figs. You can also swap out the herbs for a strip of orange or lemon zest too.

Baked brie with nuts and dried fruit

Baked Brie With Nuts and Dried Fruit

Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4

Ingredients:

200 g double cream Brie
3 Tbsp packed brown sugar
3 Tbsp maple syrup
1 Tbsp butter
2 sprigs thyme or rosemary
½ cup toasted walnuts or hazelnuts
¼ cup dried cranberries or dried cherries

Baked brie with nuts and dried fruit ingredients on table

Directions:

1. Preheat the oven to 375°F (190°C). Place the Brie in a small oven-safe skillet or a parchment paper-lined baking tray. Score the top with a paring knife for the cheese to quickly warm. Bake until softened and slightly puffed all around about 15 minutes.

Related: Best Edible Gifts Under $20 That’ll Make Anyone’s Holiday Sweeter

2. While the Brie is in the oven, make the topping: combine the brown sugar, maple syrup, butter and thyme in a small saucepan over medium heat. Bring to a low boil; cook, stirring until brown sugar is dissolved, about 1 minute. Stir in nuts and dried cranberries.

Making baked brie with nuts and dried fruit

3. Immediately top warm Brie with hot pecan cranberry mixture and serve with crackers and fresh fruit if desired.

Tip: If using a heat-safe small skillet or ceramic dish, the Brie will stay warm for up to 15 minutes. It can also be reheated in the microwave until warm, about 30 seconds. If you’re a fan of toasted nuts, feel free to toast them before adding to the brown sugar mixture. Do so over medium heat, stirring until lightly browned, 3-5 minutes.

Serving of baked brie with nuts and dried fruit

Like Soo’s baked Brie recipe? Try her Chinese scallion pancakes or pan-fried pork chops with roast cabbage wedges.

bowl of stew with sourdough toast

One Humble Can of Tomatoes, Six Different Meals to Remember

As the weather turns cooler and we spend more time cozied up indoors, we often turn to our pantry to see what simple recipe we can whip up for a weeknight dinner. From pureed to chopped to strained, tomatoes are something I always have on hand as they can be used in endless ways. Here are six recipes you can make with a humble can of tomatoes.

Shakshuka

Shakshuka is a tomato-based dish that consists of poaching eggs in a spicy sauce. You can make it in 30 minutes with just a few simple ingredients. Start by sautéing garlic, diced onion and sliced red bell pepper in olive oil. Add your chopped tomatoes, paprika, cumin and chili powder. Let simmer for 10 minutes before cracking in the eggs. Cover with lid and poach the eggs until the whites are cooked, but yolk is soft. Garnish with crumbled feta cheese and fresh parsley.
shakshuka in a cast iron pan

Sloppy Joes

Have a can of tomatoes and ground meat in the freezer? Grab yourself some fresh buns and make sloppy Joes! A childhood favourite of mine, sloppy Joes consist of simmering together ground meat — beef, pork, chicken or turkey — as well as tomato sauce, onion, garlic, brown sugar and Worcestershire sauce. You can sneak in a few extra veggies if you’d like too. Serve the mixture on a bun.

bun with sloppy Joe mixture on black plate

White Bean and Tomato Stew

This stew consists of simmering white beans in tomato sauce, along with chicken stock, garlic, onion, celery, thyme and red pepper flakes. It is loaded with flavour and can be served a number of ways: over steamed rice, on sourdough toast or with pasta simmered right into the stew. Serve with lots of freshly grated Parmesan cheese.

bowl of stew with toast

Pizza Sauce

One of the most popular uses for canned tomatoes is homemade pizza sauce. We make a lot of pizza at home — and I prefer homemade sauce to the store-bought option, as you can control the flavours. It is so easy to make and requires no heating. Just stir together the tomatoes, olive oil, garlic, oregano, salt and pepper. You’ll be wondering why you didn’t always make your own sauce.

two slices of square pizza on a black plate

Salsa

Almost as easy as pizza sauce, you can turn a can of tomatoes into fresh restaurant style salsa. To a food processor: add tomatoes, green pepper (optional), fresh cilantro, onion, jalapeno, lime juice, garlic, salt and pepper. Pulse until the salsa is as smooth or chunky as you prefer. Open a bag of tortilla chips and dip, dip, dip away!

grey plate with tortilla chips and bowl of homemade salsa

Chili

The perfect hearty meal on a brisk fall or snowy winter day is — hands down — chili! You can add pretty much anything you like, be it lots of vegetables or just beans, ground meat, tomatoes and spices (chili powder, paprika, cumin and coriander). I like to include onions, celery, carrots and red and green peppers in my classic chili recipe.

chili in a white bowl

Want to cook with more pantry staples? Here is one humble can of chickpeas, six different ways and one can of black beans, six ways.

roasted cauliflower with tahini

This Middle Eastern Roasted Cauliflower With Tahini is What Vegetarian Dreams Are Made Of

If you’re serving up a vegetarian side, don’t settle for boring. Take it up a notch with this easy recipe! Cauliflower is the perfect vegetable to serve in the fall — and roasting it brings out its nutty and sweet flavour. It is typically mild in taste and can use some spices to jazz it up. In this recipe, it’s marinated in olive oil and warm Middle Eastern spices, then roasted to perfection. The key to roasting cauliflower is to use a high temperature so the outside can caramelize, while still maintaining a bit of a bite. But we’re not done yet. Serve this cauliflower with a luxurious drizzle of tahini sauce and garnish with parsley, cilantro or flaked almonds. Then just watch it disappear off the plate.

roasted cauliflower with tahini

Middle Eastern Roasted Cauliflower With Tahini

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Serves: 2

Ingredients:

Cauliflower
1 large head of cauliflower or 2 small ones (roughly 600g without stems)
4 Tbsp extra virgin olive oil
1 ½ tsp onion powder
1 tsp cumin powder
½ tsp chilli powder
½ tsp salt + more per preference

Tahini Drizzle
½ cup tahini paste
3 Tbsp lemon juice
¼ tsp salt
1 small garlic clove, crushed
5-7 Tbsp water, per preference

Garnish
Handful of parsley or cilantro (optional)
Flaked almonds (optional)

roasted cauliflower with tahini ingredients

Directions:

1. Preheat oven to 425°F. Wash the cauliflower and pat dry using a paper towel. Trim off the ends and green stems. Cut into florets.

chunks of cauliflower on baking tray

2. Prepare the marinade by mixing together the olive oil, onion powder, cumin powder, chilli powder and salt.

roasted cauliflower with tahini marinade

3. On a large sheet pan, toss the cauliflower with the marinade ensuring they are well coated. Do not overcrowd them on the pan. Bake for approximately 30 minutes or until they are caramelized. Toss around halfway through baking time.

roasted cauliflower on baking tray

Related: How to Grow Fall Vegetables and What to Do With Them

4. Meanwhile prepare the tahini drizzle by mixing together the tahini, lemon juice, salt and garlic. Whisk everything together using a fork. The tahini will thicken a lot and seize up and it will seem like it is ruined. However, keep whisking and gradually add water a few Tbsp at a time, until it becomes smooth again. Adjust the thickness of the sauce to your preference by adding more or less water.

white bowl filled with tahini

5. Take the cauliflower out of the oven and taste for salt. Add more if required while they are hot. Toss in lemon juice if you desire. Serve the cauliflower with the tahini sauce drizzled on top. Garnish with parsley, cilantro or almonds if using.

roasted cauliflower with tahini

Like Amina’s Middle Eastern roasted cauliflower recipe? Try her curried roasted Brussels sprouts.

Lemon spatchcock chicken on roasting pan

You’ll Love This Easy Lemon Spatchcock Chicken With Roasted Apples, Parsnips and Leeks

We are big fans of sheet pan-style meals where everything cooks together — especially when they’re a show-stopping dish like this. This is one of our favourite ways to cook a whole chicken, because when you spatchcock it, it cooks more evenly and you’re not left with overcooked breasts and undercooked thighs. Roasting apples, parsnips and leeks together with woodsy herbs like thyme has an incredible warming appeal that offers tart, sweet and earthy flavours.

Spatchcock chicken on sheet pan with roasted veggies

To spatchcock your chicken, flip the chicken so the back is facing up and cut along one side of the backbone from the top to the bottom. Now cut along the other side of the backbone, take it out. Flip the chicken over so it’s laying open in front of you. Using a knife, slice the cartilage that’s found between the breasts and then pull on both sides of the chicken to really open it up. And that’s it! Or if you don’t want to do the heavy lifting here, ask your butcher to do this for you.

Related: How to Grill the Perfect Piri Piri Spatchcock Chicken

Lemon Spatchcock Chicken With Roasted Apples, Parsnips and Leeks

Prep Time: 20 to 30 minutes
Cook Time: 1 hour
Total Time: 1 hour, 30 minutes
Servings: 4-6

Ingredients:

Chicken
1 whole spatchcocked chicken
3 cloves garlic, minced
2 Tbsp parsley, chopped finely
1 tsp fresh thyme leaves
¼ cup extra virgin olive oil
1 tsp lemon zest
1 Tbsp lemon juice
1 tsp sea salt
Pinch black pepper

Apples, Parsnips and Leeks
3 parsnips, chopped into 1-inch cubes
2 large pink lady apples, chopped into 1-inch cubes
2 leeks, washed thoroughly, halved and sliced into 1-inch thick pieces
2 Tbsp extra virgin olive oil
½ teaspoon sea salt
A few cracks of pepper

Garnish
Fresh thyme sprigs
Freshly chopped parsley
Lemon wedges

Spatchcock chicken ingredients on kitchen counter

Directions:

1. Spatchcock your chicken if you did not buy one pre-spatchcocked. Preheat the oven to 425°F.

2. Combine all marinade ingredients in a bowl: garlic, parsley, thyme leaves, olive oil, lemon zest, lemon juice, sea salt and black pepper.

Spatchcock chicken marinade in glass bowl

3. Chop the fruit and veggies and lay them out on a baking sheet lined with parchment paper. Drizzle with extra virgin olive oil, salt and pepper. Toss around to ensure all pieces are seasoned well.

4. Push the fruit and veggies to the side and create space in the middle for the chicken. Lay the spatchcocked chicken down and then nuzzle it with the fruit and vegetables.

Lemon spatchcock chicken with veggies on roasting pan

5. Spread some of the marinade under the skin of the chicken and then spread the rest mostly on top of the bird. Rub a small amount on the underside. Roast in the oven for 1 hour.

6. When you’re ready to eat, garnish with fresh thyme, fresh parsley and lemon wedges.

Cooked spatchcock chicken and roasted veggies on serving tray

Like Tamara and Sarah’s spatchcock chicken recipe? Try their sumac-spiced roasted delicata and their 5-ingredient beef Bolognese.

These Pan-Fried Pork Chops With Roast Cabbage Wedges Will Help Your “What’s for Dinner?” Woes

Healthy and budget-friendly, cabbage is one of the most delicious and versatile cruciferous veggies. Anyone who is “on the fence” about cabbage will be converted with this roasted variety — promise! High heat cooking caramelizes the outer cabbage layers and opens up the nutty sweetness, while maintaining a tender, textured crunch. With the addition of the quick and easy pan-fried pork chops, this meal ticks off all the boxes and will become a family favourite.

Pan-fried pork chops and roasted cabbage on white plate

Pan-Fried Pork Chops With Roast Cabbage Wedges

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4

Ingredients:

Cabbage
1 red cabbage (feel free to swap out red cabbage with white cabbage or a medium Savoy cabbage)
¼ cup extra-virgin olive oil
¾ tsp kosher salt
½ tsp freshly ground pepper
2 Tbsp lemon juice or red wine vinegar

Pork Chops
2 bone-in pork chops (1 ¼ to1 ½-inch thick) (approx. 1 ½ lbs)
½ tsp each kosher salt and freshly ground pepper
2 Tbsp extra-virgin olive oil
2 Tbsp unsalted butter
6 thyme sprigs
3 cloves garlic, smashed
4 green olives (optional)

Garnish
Chopped parsley
Finely grated Parmesan

Ingredients for pan-fried pork chops and roasted cabbage

Directions:

1. Preheat the oven to 450°F. Cut cabbage in half and then each half into 6-8 equal wedges, keeping the core and stem intact. Arrange on a rimmed baking sheet; brush with ¼ cup of the oil all over and sprinkle with salt and pepper.

2. Roast until browned and slightly charred on bottom, about 10 to 15 minutes. Flip and continue roasting until lightly browned, about 10 minutes. Drizzle with lemon juice or vinegar.

Cabbage roasting on pan

3. While the cabbage is cooking, sprinkle pork chops with salt and pepper on both sides. Heat a large heavy skillet over medium-high heat. Add oil and cook pork chops until golden brown on one side, 1 to 2 minutes. Flip and cook for another 1 to 2 minutes; repeat flipping and cooking until browned and instant-read thermometer inserted into the thickest part reads 135°F, about 8 minutes total.

Related: 12 Must-Try Fall Cocktails to Give Thanks for This Autumn

4. Remove pan from heat. Add butter, thyme, olives (if using) and garlic to pan, tilting and spooning the butter mixture over chops, basting the fat cap to brown.

Pork chops in pan

5. Transfer chops to a cutting board; cover and rest for 5 minutes. Cut into thick slices, reserving juices. Sprinkle with parsley or grated Parmesan (if using). Serve with cabbage.

Pork chops and roasted cabbage

Like Soo’s pan-fried pork chops with roast cabbage wedges? Then try her Chinese stir-fried eggplant or pork banh mi burgers.

How to Grow Fall Vegetables and What to Do With Them

Sweater weather is here, but growing season is far from over. Just because the days are shorter and the temperatures are dropping, it doesn’t mean you have to abandon your garden. Want your very own harvest of autumn produce? Here are the fall vegetables you should consider and some recipes to try once they’re ready to pick.

How to Grow Garlic

If you’re new to fall gardening, growing garlic is a good place to start. If you’ve ever wonder how to grow garlic, it can be easily planted mid-autumn in a sunny spot with soil that is well-drained. Separate the cloves and set them with the pointed end up and the root side down in rows that are at least one foot or 30 centimetres apart — and you should have some new bulbs by late fall. Take your freshly harvested garlic and roast it, pickle it or add it to  your favourite dishes. Interested in growing garlic indoors? While you can’t grow bulbs if you don’t have any outdoor space, you can easily grow garlic greens in a pot on a sunny window ledge. In about 7 to 10 days, you can snip the greens and add them to soups, salads, baked potatoes and more.

A chicken breast cooked to a golden finish with whole cloves of garlic and a creamy sauce

Get the recipe for The Barefoot Contessa’s Chicken With Forty Cloves of Garlic

How to Grow Cauliflower

It may be the most challenging vegetable in the cabbage family to cultivate, but fall is the perfect time for growing cauliflower. The secret is to start your seeds indoors about four weeks before you plan to plant them. Once the seedlings are ready, select a spot in your yard where they’ll get lots of light and be sure to water them so they grow quickly. Plant them outside when it’s between 18°C and 24°C for a late fall or early winter harvest. Once the florets are densely formed, the cauliflower is ready to harvest. Serve as a side dish with Sunday roast, toss it into a stir-fry or use it in a low-carb mac and cheese.

Cauliflower prepared popcorn style with a red Korean gochujang sauce

Get the recipe for Korean Gochujang Cauliflower Popcorn

How to Grow Beets

Beets are a fall harvest favourite that is best grown from seeds. Plant them in mid-summer or early fall — at least eight weeks before the first heavy frost — in an area with full sun and well-loosened soil. To speed up germination, soak the seeds in water for 24 hours before planting. After planting, add a thin layer of mulch to keep the roots cool on warmer days. When you’re growing beets, you’ll want to give them water regularly to develop healthy roots. Harvest when they’re anywhere from the size of a golf ball to a tennis ball. And don’t discard those greens! They’re packed with nutrients and a tasty whether sautéed on their own or added to pastas and soups.

Roasted red beet quarters tossed with fresh tarragon and parsley

Get the recipe for Valerie Bertinelli’s Roasted Beets With Herbs

How to Grow Brussels Sprouts

It takes patience to grow Brussels sprouts, but they are an easy crop that takes up minimal space in your garden. The seeds have to be planted six to 10 weeks before the first frost in rows three feet or 90 centimetres apart. Water them weekly and harvest after the first fall frost for the sweetest flavour. Twist them off the stem when you’re ready to cook them and any remaining sprouts will stay on the plants through part of the winter, even after the snow has begun. If you plant your seeds in the fall, don’t expect any sprouts until late winter or early spring. Roast them with bacon and maple syrup, shave them into a salad or even try them in your air fryer.

Get the recipe for Orecchiette With Vegan Sausage and Brussels Sprouts

How to Grow Broccoli

Growing broccoli takes time and extra care. You’ll have to plant the seeds in early fall, well before the first frost of the season. Plant them 18 to 24 inches or 45 to 60 centimetres apart in well-drained soil that gets at least eight hours of sun per day, ideally a partially-shaded area. There are so many ways to enjoy fresh broccoli, whether you include it in a sheet pan dinner or serve it steamed with melted Cheddar on top.

Slices of beef and broccoli florets on wooden skewers with teriyaki sauce

Get the recipe for Broccoli Beef Skewers With Teriyaki Glaze

How to Grow Pumpkins

Bright orange gourds and fall go hand in hand. Early June is the time to start thinking about planting as the seeds need warm soil to get started. They also need ample space for the long, rambling vines. Once planted, give them a deep watering of about one inch per week and adjust the amount depending on rainfall to prevent the vines from rotting. Once the pumpkins begin to grow on the vines, you’ll need to raise them off the ground using supports for even colouring and shape. If you have limited space, but still want to grow a pumpkin or two, plant smaller sugar pumpkins that are perfect for cooking and baking. They’re perfect for pies, cakes and soups.

Orange pumpkin soup served in white bowls topped with fresh herbs

Get the recipe for Vegan Pumpkin Soup

Don’t know the difference between butternut and acorn squash? Our ultimate squash guide breaks it down for you.

Nothing Says Fall More Than This Sumac-Spiced Roasted Delicata With Tahini Lemon Drizzle

When there’s a dish that incorporates all of our favourite things — squash, tahini and sumac — we know it’s a good one. Delicata squash is a fall delicacy — it’s only available in the autumn months, so take advantage now! You don’t have to peel it (woohoo!), and since it’s on the smaller side, it cooks fairly quickly, unlike other heartier squashes. It’s sweet and earthy and so perfectly takes on the natural lemony flavour of sumac. Once roasted, grab some kale and tahini drizzle — and for pops of juicy, fruity flavour, some craisins or pomegranate seeds. This dish is the epitome of fall flavours we love.

Sumac-Spiced Roasted Delicata With Tahini Lemon Drizzle

Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 4

Ingredients:

2 delicata squash, halved, de-seeded and sliced into ¼ -inch thick semi circles
1 red onion, sliced into strips
1-2 Tbsp extra virgin olive oil
3 tsp sumac
½ tsp sea salt, divided
Pinch of pepper
¼ cup tahini
¼ cup cold water
2 Tbsp lemon juice
1 small garlic clove, minced
3 cups chopped kale
½ cup toasted walnuts
½ cup craisins or pomegranate seeds
Few Tbsp freshly chopped parsley

Directions:

1. Preheat the oven to 375°F. Prep the squash and onion, place them on a baking sheet lined with parchment paper.

2. Drizzle olive oil on top and season with sumac, ¼ tsp salt and pepper. Toss around. Then roast in the oven for 20 minutes.

3. Meanwhile, prep the tahini sauce in a bowl. Mix together tahini, cold water, lemon juice, garlic and ¼ tsp salt.

4. On a long platter or in a big bowl, place the chopped kale. Add a pinch of salt and a small drizzle of extra virgin olive oil. Begin massaging the kale (basically, just squeezing the kale in your hands) to help make it more digestible and easier to eat.

5. Layer the roasted squash and onion on top. Scatter the toasted walnuts, craisins and parsley on top, then drizzle the tahini sauce.

Like Tamara and Sarah’s sumac-spiced delicata? Try their slow cooker beef Bolognese or their no-bake chocolate oat bars.