Recipes

Apple Pie Overnight Oats

 

4 jars of apple pie overnight oats with apples and flowers in the background

Apple Pie Overnight Oats

This delicious breakfast features nutritious oats and the cozy flavours of apple pie. It's all made ahead of time so you can go ahead and hit that snooze button!
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Course Breakfast
Servings 1

Ingredients
  

  • 1/2 apple, diced
  • 1 tsp maple syrup
  • 3/4 tsp ground cinnamon
  • 1/3 cup oats
  • 1/3 cup milk
  • 1/3 cup plain Greek yogurt
  • 1 tsp maple syrup
  • 1 tsp ground cinnamon

Instructions
 

  • In a microwave-safe bowl, toss apples with maple syrup and cinnamon. Cook in the microwave for 45-60 seconds.
  • In a container or jar, add oats, milk, yogurt, maple syrup and cinnamon. Stir well to combine.
  • Spoon cooked apple on top of the oat mixture.
  • Cover and refrigerate overnight. Stir before eating.
Keyword apple pie overnight oats, apples, breakfast, breakfast ideas, breakfast recipes, easy breakfast recipe, oats, overnight oats

Garlic Shrimp Linguine

A plate of shrimp linguine with broccoli florets.

Garlic Shrimp Linguine

Calling all pasta lovers! This fast and easy dish is perfect for dinner on a busy weeknight or lazy weekend!
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Course Dinner

Ingredients
  

  • 1 package (454 g) uncooked linguine
  • 2 cups broccoli florets
  • 3-4 cloves garlic, minced
  • 400 g frozen shrimp (thawed, peeled and deveined)
  • 2 T olive oil
  • salt and pepper to taste
  • 1/4 cup fresh lemon juice
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup fresh parsley, chopped

Instructions
 

  • Cook pasta ccording to package directions. Add broccoli florets during the last 2 minutes of cooking. Drain pasta and broccoli, and set aside.
  • In a medium-sized bowl, toss shrimp with minced garlic.
  • Heat oil over medium heat in a frying pan. Add shrimp and garlic. Season with a pinch of salt. Cook for about 2-3 minutes on one side, flip and cook for another 2 mnutes or until shrimp beginsto turn pink.
  • Add cooked pasta and broccol. Season with salt and pepper.
  • Pour in lemon juice. Toss until pasta is well coated.
  • Garnish with chopped parsley. Sprinkle on parmesan cheese just before serving.
Keyword Garlic Shrimp Linguine, Linguine, Pasta, shrimp, Shrimp Linguine

Best Shrimp Fried Rice

 

2 bowls of shrimp fried rice

Best Shrimp Fried Rice

The secret to making the best fried rice is to use cold, leftover cooked rice. The grains are drier, giving you just the right texture. (Using freshly cooked rice results in a soggier fried rice!)
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Course Dinner, Lunch
Servings 4

Ingredients
  

  • 4 tsp canola oil
  • 1 small onion, chopped
  • 1 cup sliced mushrooms
  • 1 cup frozen green peas, rinsed
  • 2 eggs, slightly beaten
  • 3 cups cold, leftover cooked white or brown rice
  • 2 Tbsp sodium reduced soy sauce
  • 1 cup cooked shriimp

Instructions
 

  • In a large fry pan, heat 2 tsp oil over medium-high heat.
  • Add onions and cook for 1 minute.
  • Add mushrooms and cook for another 2 minutes.
  • Add peas and cook all of these veggies for another minute.
  • Place veggies aside in a bowl while you cook the eggs.
  • Add 2 tsp oil to the pan. Pour in the eggs and scramble to cook. Place cooked eggs aside in the bowl with the veggies.
  • Crumble the leftover rice with your hands and add to the pan. (Add a bit more oil if needed.) Mix until thoroughly heated. Add soy sauce and mix well.
  • Stir in the cooked onions, mushrooms, peas, eggs and shrimp.
Keyword Fried rice, Shrimp fried rice

Watermelon Salad

 

Watermelon Salad

Watermelon Salad

You can't have a picnic without watermelon! This Watermelon Salad is so flavourful and refreshing - enjoy!
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Course Salad

Ingredients
  

Salad

  • 1/2 small watermelon, peeled and cut into cubes
  • 1/2 cup crumbled feta cheese (or more if you'd like)
  • 1/4 cup fresh mint leaves, chopped

Dressing

  • 2 Tbsp lime juice
  • 1-2 Tbsp honey
  • 1 Tbsp olive oil

Instructions
 

  • Add watermelon pieces to a large bowl. Sprinkle in feta cheese and mint.
  • In a small bowl or jar, whisk together the dressing ingredients.
  • Drizzle dressing over salad and gently toss.
Keyword Picnic, Picnic recipes, Picnic salads, Salads, summer recipes, Watermelon, Watermelon Salad

Shrimp Quinoa Bowl

 

Shrimp Quinoa Bowl

The orange juice and hit of hot sauce make a delicious marinade and dressing for this nutritious bowl!
4 from 1 vote
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Course Dinner, Lunch, Main Course
Servings 4

Ingredients
  

Quinoa

  • 1 cup quinoa
  • 2 cups water

Marinade & Dressing

  • 1 cup Florida Orange Juice
  • 1 Tbsp hot sauce
  • 1 Tbsp honey
  • 1 Tbsp soy sauce
  • 6 Tbsp vegetable oil (divided: 4 Tbsp + 2 Tbsp)
  • 2 Tbsp lime juice
  • 1 Tbsp white miso (optional)

Toppings for Quinoa Bowl

  • 1 1/2 lb shrimp, peeled and deveined
  • 1/4 tsp salt
  • 1/8 tsp black pepper
  • 1 orange bell pepper, diced
  • 1 English cucumber, sliced into half moons
  • 2-3 green onions, sliced
  • 1 avocado, sliced
  • 1 tsp sesame seeds
  • 2 Tbsp cilantro, chopped

Instructions
 

  • Place water and quinoa in a pot. Bring to boil. Cover and simmer for 12-15 minutes. Fluff with a fork.
  • While quinoa is cooking, place Florida Orange Juice, hot sauce, honey, soy sauce, 4 Tbsp vegetable oil, lime juice and miso (optional) in a bowl. Whisk together.
  • Pour half of the orange juice mixture over the shrimp. Marinate for 15 minutes. Reserve the remaining half of the orange juice mixture to use as a dressing.
  • Season shrimp with salt and pepper. Add shrimp to a skillet or wok and sauté, cooking approximately 2 minutes per side until pink and cooked through.
  • Place 1/2 cup quinoa in a bowl and top with shrimp, avocado, cucumber, pepper and green onions.
  • Drizzle with dressing that was set aside, and garnish with sesame seeds and cilantro.

Notes

Recipe from Florida Orange Juice.
Keyword grain bowl, orange juice, quinoa, shrimp, Shrimp Quinoa Bowl

Chicken Quinoa Salad

 

Chicken Quinoa Salad in a white bowl with 2 small white side plates

Chicken Quinoa Salad

The peppery arugula blends wonderfully with the quinoa and chicken for a delicious salad! The salad measurements are flexibile - use more or less, depending on what you have!
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Course Dinner, Main Course, Salad
Cuisine Mediterranean

Ingredients
  

Salad

  • 2 cups cooked quinoa (about 1 cup uncooked quinoa, and cook according to package directions)
  • 2 cups arugula
  • 1-2 cups cooked chicken (or search for my recipe for Mediterranean Chicken Kebabs)
  • 1/2 cup red onion, finely sliced
  • 1 cup cucumber, diced
  • 1 cup red pepper, diced

Dressing

  • 2 Tbsp olive oil
  • 2 Tbsp cider vinegar
  • 1 garlic clove, minced
  • 1 Tbsp lemon juice
  • 1/2 tsp dried oregano
  • 1/4 tsp pepper

Instructions
 

  • Add cooked quinoa and salad ingredients into a large bowl.
  • In a small bowl, whisk together salad dressing ingredients.
  • Drizzle dressing over salad and toss gently to coat.
Keyword arugula, avocado salad, Chicken kebabs, Mediterranean Chicken Kebabs, quinoa

Chickpea Lettuce Wraps

 

Two lettuce leaves each filled with a mixture of chickpeas, mango, tomatoes and onions .

Chickpea Lettuce Wraps

Here's a fresh and colourful plant-based meal! Bonus: It's a no-cook recipe that's ready in less than 10 minutes!
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Course Main Course, Salad, Snack
Cuisine Vegan, Vegetarian
Servings 4

Ingredients
  

  • 1 cup canned chickpeas
  • 1 head Boston or romaine lettuce
  • 1 mango or orange or peach, diced
  • 1 cup grape tomatoes, quartered
  • 1/2 cup red onion, diced
  • 1/4 cup cilantro leaves, chopped
  • salt and pepper to taste

Dressing

  • 1 lime, juiced (about 2 Tbsp)
  • 1 tbsp olive oil
  • 1 tbsp sugar
  • 2 cloves garlic, minced

Instructions
 

  • Rinse and drain the chickpeas. (Or save the bean water - also called aqua faba - for another recipe.)(Use any leftover chickpeas for another salad or stew.)
  • Wash and dry lettuce leaves.
  • In a large bowl, combine chickpeas, mango / orange, tomatoes and red onion. Toss in cilantro.
  • In a small bowl or measuring cup, whisk the dressing ingredients.
  • Add dressing to the chickpea mixture. Toss gently to coat. Season with salt and pepper to taste.
  • Scoop the chickpea mixture into a lettuce leaf. You may also add lettuce into the chickpea mixture to make a salad. Enjoy!

Notes

Adapted from a recipe by the Canadian Pulse Industry.
Keyword chickpeas, plant-based, vegan, vegetarian

Chocolate Raspberry Mug Cake

 

2 large mugs filled with chocolate cake. One mug reads "Mr. Right"; the other mug reads "Mrs. Always Right."

Chocolate Raspberry Mug Cake

This mug cake is absolutely delicious and takes only 90 seconds to cook in the microwave!
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Course Dessert

Ingredients
  

  • 1 cup all purpose-flour
  • 3/4 cup sugar
  • 1/2 cup cocoa
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup unsalted butter
  • 1/4 cup canola oil
  • 3/4 cup milk
  • 1/2 cup white chocolate chips
  • 1/2 cup fresh raspberries

Instructions
 

  • In a large bowl, whisk together flour, sugar, cocoa, baking powder and salt.
  • In a medium bowl, melt butter in the microwave (about 30 seconds). Stir in canola oil and milk.
  • Whisk the butter mixture into the dry ingredients.
  • Fold in white chocolate chips, then the raspberries.
  • Spoon the batter into 2 large microwave-safe mugs (as shown in the photo) or 4 small microwave-safe mugs. Fill the mugs to about 3/4 full.
  • Microwave on high power for about 90 seconds (add another 20-30 seconds if using large mugs). Do not over cook. Let cool for a few minutes and dust with icing sugar. Enjoy. (Cake will settle slightly after it has cooled.)
    Makes 2 very large servings, or 4 small servings.
    Recipe source: Baking with Bruno, by Bruno Feldeisen.
Keyword chocolate, chocolate mug cake, mug cake, raspberry, Valentine's Day

Healthy Recipes for the Whole Family

Two glasses of berry smoothie, each with a paper straw.

 

 

 

 

 

 

 

 

 

As parents, sometimes we sacrifice our own taste buds to please our kids’ preferences. But we don’t have to! Here are 2 easy recipes for everyone in the family to enjoy!

 

3 pizzas made on naan. One pizza has red and green peppers; one pizza has ham and pineapple; one pizza has olives, roasted red peppers, artichokes, red onion and feta cheese.

 

 

 

 

 

 

Naan Pizzas

Get the kids in the kitchen! Kids are more likely to try the foods that they’ve helped to make. Get all of the pizza ingredients ready and each person can make their own.

Ingredients:

  • Naan (regular sized and / or mini; or use flatbread, tortilla wraps, English muffin or bagel)
  • Tomato / Pasta sauce
  • Mozzarella cheese
  • Feta cheese
  • Your favourite toppings: e.g. red peppers, green peppers, ham, diced pineapple, olives, artichokes, sliced red onion, roasted red peppers

Directions:

  1. Spread 1-2 Tbsp of tomato sauce on each naan.
  2. Sprinkle on Mozzarella cheese.
  3. Add your favourite toppings.
  4. Bake at 375 F for about 5-10 minutes or until the Mozzarella cheese has melted.

 

2 glasses of berry smoothies, each with a paper straw.

 

 

 

 

 

 

 

Banana Berry Smoothies

We’ve all had smoothies with banana and berries. But this version also calls for cauliflower which adds a creaminess to the smoothie! Give it a try!

Ingredients:*

  • ½ banana (fresh or frozen)
  • 1½-2 cups strawberries (fresh or frozen)
  • ¼ cup pineapple chunks (fresh or frozen)
  • ¼ cup frozen cauliflower (raw; fresh or frozen; optional)
  • ¾ cup Greek yogurt (plain or flavoured; more or less)
  • ½ cup milk (more or less)

Directions:

  1. Put all of the ingredients in a blender. Blend until smooth.
  2. Add more Greek yogurt to thicken the smoothie, or more milk to thin it out.

Makes 4 servings.

*Notes: At least one of the fruits or the cauliflower should be frozen. I use vanilla flavoured Greek yogurt.

 

Basil Pesto Torte

 

A beautiful plate of Basil Pesto Torte topped with pine nuts and sun-dried tomatoes.

Basil Pesto Torte

A festive showstopper appetizer for your next party! This delicious recipe is from the cookbook Culinary Herbs: Grow, Preserve, Cook! - written by my colleague Yvonne Tremblay and published by Whitecap 2021.
5 from 1 vote
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Course Appetizer

Ingredients
  

Basil Pesto

  • 2 cups packed basil leaves
  • 1/4 cup Italian parsley leaves (or 1/2 cup curly parsley) (optional)
  • 3 cloves garlic
  • 1/2 cup pine nuts
  • 1/2 cup grated Parmesan cheese (use Parmigiano-Reggiano)
  • 1/3 to 1/2 cup olive oil

Torte

  • 1 package (8 oz) cream cheese, softened
  • 8 ounces chèvre (goat cheese) softened
  • 1/2 cup butter, softened
  • 1 cup Basil Pesto (see instructions below)
  • 1/2 cup toasted pine nuts
  • 1/2 cup diced, oil-packed sun-dried tomatoes (drain and blot on paper towel)
  • basil sprig for garnish

Instructions
 

Basil Pesto

  • In a food processor, combine basil, parsley (if using), garlic and pine nuts; pulse until finely minced.
  • Add cheese and process to blend.
  • Using the feed tube, slowly drizzle in oil, processing to a moist paste.
  • Remove to a small air tight container. (Optional: Cover surface with a thin film of oil to prevent browning.) Makes about 1 1/2 cups.

Torte

  • In a clean food processor or medium bowl, mix together cream cheese, chèvre and butter until well blended.
  • In a 7-inch springform pan, begin with a layer of half the cheese mixture (just over 1 1/4 cups). Refrigerate for about 20 minutes to firm it up. Spread with pesto. Add dollops of remaining cheese. Carefully spread to cover pesto but not disturb it. Cover and refrigerate to firm it up.
  • Arrange pine nuts on top in a spoked wheel pattern; fill in between spokes with sun-dried tomatoes. Garnish centre with fresh basil sprig. Remove sides of pan and serve with assorted crackers. (Allow to warm at room temperature a bit before serving so that it's spreadable.)
Keyword appetizer recipe, basil, basil pesto torte, pesto