Pear, Date and Cream Cheese Muffins

For a quick weeknight meal that’s good for you, try these beef meatballs with added grated zucchini and oats. Not only did we improve their dietary fibre content, but they’re also super tender and gluten free—as long as you used gluten-free oats—due to their lack of bread or breadcrumbs. They’re delicious when paired with tahini sauce.

We’ve improved the usual beef meatballs by adding grated zucchini and oats. Not only did we improve their dietary fibre content, but they’re also super tender and gluten free—as long as you used gluten-free oats—due to their lack of bread or breadcrumbs.

If you’re looking for a quick meatless meal to enjoy at home, try our RICARDO ready-to-eat vegetarian chili. Serve it alongside this rice cooked in chicken broth with green onions and garlic, flavours that pair well with those of the chili. With its touch of lime, it brings freshness to your plate, while the herbs delicately perfume the rice and colour it beautifully green.

Ham is a staple at the sugar shack, but it certainly begs to be revamped. Give it a strong aromatic base with fresh ginger, garlic, hot pepper and soy sauce. You can cook it fast in the pressure cooker or slower in the slow cooker for more tender meat. Serve it as is or in a sandwich. We’ve certainly come a long way from the traditional braised ham with boiled potatoes.

The tartness of the cream cheese and the sweetness of the maple are in perfect harmony in this cake. Made using brown sugar and graham cracker crumbs, it is a very moist and tender dessert. Cut it into squares for easy transport to a family dinner.

Look at tofu in a new light by grating it and then roasting it with spices and maple syrup for a protein-rich topping. Use it as a garnish on a crispy salad with sugar snap peas, red cabbage, carrots and cucumber. Sprinkle with dried ramen noodles (without the super-salty seasoning!) for added crunch.

One skillet is the only tool you need to make this simple and generous meal. First, brown the chicken thighs, and then soften the carrots and fennel. Then add some broth, brown rice and raisins, and continue cooking. Garnish with fennel fronds, lemon zest and a bit of Parmesan cheese.

This vegetarian recipe, inspired by Middle Eastern shakshuka, is a dish consisting of eggs poached in a tomato sauce, which we’ve adapted by adding Indian spices such as curry, cumin and ginger. For an even heartier meal that can be eaten from brunch to dinner, be sure to add some diced potatoes. It’s a meal that can be prepared using whatever you might have in the pantry or refrigerator.

Cabbage Soup Gratinée (French onion soup-style)