Nutrient-dense riceberry is delicious, easy to cook and perfect for stir-fries, curries or any rice-based salad.
Renée S. Suen
Dishes that taste better the next day were practically made for lunch prepping, and this silky, spicy stew—a vegan riff on soondubu jjigae—fits the bill and reheats beautifully. Many traditional versions of this dish include an anchovy broth or pork belly; using earthy dried shiitake mushrooms and dasima (dried-kelp sheets) for the base broth instead makes it just as delicious.—Chantal Braganza
Slices of tart Granny Smith apple and a zippy cranberry chutney dial up the flavour of an otherwise standard turkey sandwich.
Cottage cheese adds lightness and protein to these low-sugar, whole wheat pancakes.
One of our most-loved recipes! In just 30 minutes, this hearty vegetable soup is ready to be ladled out.