Toasting nuts always brings out the flavour, and adding maple syrup adds a hint of sweetness. Substitute pecans, if you prefer.
Maple Toasted Walnut and Pear Salad
Pain Perdu with Maple Blueberry Sauce
So-named because it can be made with stale bread that would otherwise be lost (perdu), this dish is a brunch classic. It’s low fat as is, but you can dress it up by serving with whipped cream and fresh strawberries if you like.
Sunshine Hot Cakes
Kids love hand-held foods they can dip. These little hot cakes fit the bill, and are packed with veggies too.
Deep-fried chickpea croquettes called falafel are a Middle Eastern specialty and are also a popular street food in Canada’s urban areas. Here we form falafel mixture into patties instead of croquettes and reduce the fat by frying in a nonstick pan.
Serve this small salad as part of a Japanese meal, perhaps to accompany a bento box.
Garlic-Braised Kale and Corn
If the kale leaves are particularly large or seem tougher than usual, remove the centre rib of the kale leaves, as well as the stems.
Chefs know the key to perfectly crisp and golden fries is to fry twice at different temperatures.
Nothing beats just-made drop doughnuts – tender and cake-like because they’re made with buttermilk.
Crunchy Green Salad with Beets and Raspberry Vinaigrette
PC Lettuce Wraps are so crisp you can pick this salad up and eat with your hands! Celery and pecans give extra crunch.
Teriyaki Tofu Noodle Bowl
Double the teriyaki, with our teriyaki tofu and our teriyaki marinade! A beautiful and colourful presentation.