This original recipe hits all the right notes. Marinate the pork quickly in a blend of Dijon mustard, steak spice and honey, before cooking the meat on the grill. Serve with finely sliced fennel and barley that’s been combined with old cheddar. It’ll be a welcome addition to your weeknight meal rotation.

In this easy to make pasta recipe, combine the broccoli with garlic, green onions, fennel seed and sun-dried tomatoes for a boost of flavour. Add these to orecchiette pasta and chickpeas, and then sprinkle on a good amount of Parmesan cheese.

Beet and Cranberry Chutney

«This soup, reminiscent of minestrone, dates back to the 18th century. It’s made with carrots and onions, as well as what’s known as the «three sisters» among many Indigenous communities: squash, beans and corn. There are many versions of this soup, some with meat, others vegan (like this one) made with sunflower seeds, which is satiating, easy to make and delicious. There’s no need for aromatics to flavour the broth; the taste of the vegetables is sufficient. In my Abenaki community of Odanak, it’s a dish we eat all year round.» — Chef Lysanne O’Bomsawin

Grilled meat and salad are the classic pair to enjoy at the end of a sunny day. In this salad, opt for a topping made from various seeds and nutritional yeast for a touch of umami. Grab some romaine lettuce and drizzle it with a creamy dressing made from sour cream and whipped feta cheese. Serve with a simple garlic-mustard steak grilled to perfection for a satisfying meal.

«In Indigenous communities, this bread is an essential part of our diet. It’s very comforting. We can enjoy it with jam for breakfast, or with soup come dinnertime. It’s made from a prepared flour that already contains salt and baking powder; just add butter to form the dough. It’s an extremely simple and approachable bread that doesn’t even require kneading.»— Chef, Lysanne O’Bomsawin

Soft tofu, miso and nutritional yeast are a goldmine when it comes to preparing a vegan dressing. They check all the boxes when it comes to creaminess, strong flavour and a cheese-like taste, all essentials to a classic Caesar. Here’s a recipe perfect to elevate a salad or raw veggies.

Like any Middle Eastern mezze, you can share this dip as an appetizer or enjoy it as a meal in a small group. It’s made with a thick yogurt to which crisp and caramelized ground lamb is added. Then drizzle on some warm butter flavoured with cumin, tomato and harissa. Garnish with green olives and mint, and then get your pita bread ready to dig in.

According to etiquette, asparagus is the only cooked vegetable that can be eaten by hand. That works well here, since it’s exactly what we’re doing with seasonal asparagus. Start with cooking the pancetta, and then mix the cooking fat with garlic, pepper, honey and lemon juice. Coat the asparagus with this syrupy and spicy preparation, and then garnish with crushed pancetta. Serve as an appetizer while it’s still hot.

With their tangy dressing, taste bursting with spice and high levels of fun, these shrimp will win hearts. Poach them, and then marinate them in a mix of vinegar, sugar and salt, as well as mini bell peppers and jalapeños for added bite. They’re ready just as quickly as the first round of cocktails.