To make the creamy sauce for this pasta dish, soften zucchini in a skillet, then simply add some pasta cooking water, cream, Parmesan and lemon. Plus, to give some personality to the salmon, coat it in basil pesto before cooking it. Simple and delicious for a great weeknight dinner.

We love the simplicity of an Italian-style chopped salad. Just chop all the ingredients, then mix in the dressing. And what about the Italian touch? Salami and mozzarella cheese are added to the vegetables.

Feel like a vegetarian meal that’s anything but boring? Garnish pita bread with spiced cauliflower coated in a hot sauce. Spread some lime yogurt over the bread and top with crunchy veggies for a delicious lunch or dinner.

Everyone at the table will be surprised by the combination of flavours in this meal-salad. Maple syrup and sweetened sultanas bring harmony to the taste of curry and the acidity of lime. Julienned carrots, fresh grapes, beef strips and lentils make for an amazing contrast of textures.

In this perfect weeknight recipe, moist pork tenderloin rests on a bed of arugula with grilled bell peppers, almonds and olives. An orange vinaigrette brings the final touch to this brightly flavoured meal.

Sold at IGA stores, our tomato and basil sauce is a real saviour in the kitchen. It allows you to prepare Italian-style dishes in just a few steps. In this recipe, the warm sauce is spread over slices of roasted eggplant sprinkled with mozzarella. Topped with a coating of breadcrumbs, it goes in the oven until the cheese is golden brown. A perfect end-of-summer dish.

Whipped Cream

Peanuts and a food processor. That’s all you need to make your own peanut butter. This recipe suggests eating it plain, or sweetened with honey, for peanut butter toast that both tastes good and is good for you. The secret to a successful batch of homemade peanut butter? Roasted peanuts still hot from the oven and…a little patience!

Poblano chilis are nicely spicy, but not too hot. They’re a staple of Mexican food, which inspired us for this recipe. Prepare the chili in two steps. First, roast it, then purée it with cream, broth and cilantro. You’ll get a creamy sauce in which you’ll cook the chicken cutlets. Garnish the dish with avocado and sliced jalapeño for a beautifully green bowl of food.

Greek Yogurt with Cinnamon Granola and Confit Apples