Lemon Almond Green Beans
Green beans get a quick covered simmer, then a warm shallot, lemon and Dijon dressing and a topping of toasted almonds. A dairy-free side that can be prepped ahead.
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ON THE MENU TONIGHTONE POT. ALL THE FLAVOUR.A dinner that
A dinner that
brings everyone
to the table.
Golden chicken, colourful peppers, and perfectly seasoned rice. Meet your next family favourite.
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378 recipes
Mushroom Barley Soup with Leeks
Browned mushrooms, leeks and carrots simmer with pearl barley in vegetable broth for a substantial, dairy-free soup. Parsley and lemon finish each bowl.
Pork Chops with Apple and Red Cabbage
Browned pork chops finish in a skillet with tender red cabbage, apple wedges, red onion, thyme and a light cider-mustard pan sauce.
Baked Cod with Tomatoes and Olives
Cod fillets bake over roasted cherry tomatoes, red onion, garlic and Kalamata olives, with lemon and oregano brightening the pan juices.
Roasted Tomato and Red Pepper Soup
Fresh tomatoes, sweet red peppers, onion and garlic roast until browned, then blend with vegetable broth and basil into a smooth autumn soup.
Pear Ginger Baked Oatmeal
Ripe pear, fresh ginger and cinnamon bake with rolled oats into six soft breakfast portions. Cool the pan briefly before cutting, then refrigerate extras for another morning.
Roasted Cauliflower and Chickpea Shawarma Bowls
Spiced roasted cauliflower and chickpeas sit over couscous with cool cucumber, tomatoes and a lemon tahini drizzle. Keep the vegetables and sauce separate for lunch leftovers.
Sheet-Pan Sausage, Apples and Brussels Sprouts
Fresh pork sausages roast with Brussels sprouts and red onion, then firm apple wedges join the pan for a maple-Dijon finish.
Apple Cheddar Scones
Tart apple pieces and sharp cheddar fold into a lightly sweetened cream scone dough. Bake until the edges are golden and the centre no longer looks damp.
Pumpkin Oat Muffins
Pumpkin purée, rolled oats and warm spices make a batch of twelve muffins. Maple syrup and yogurt go into the batter, with oats scattered over the tops.
Caramelized Onion and Gruyere Tart
Slow-cooked onions and tangy mustard fill a flaky puff pastry tart, finished with Gruyère and fresh thyme. Let the onions cool briefly before filling the pastry.
Creamy Butternut Squash Pasta with Sage
Roasted squash, shallots and garlic blend with cashews into a creamy sauce for rotini. Keep a few roasted squash cubes to scatter over the pasta with fresh sage.
Pear, Walnut and Blue Cheese Salad
Ripe pears, toasted walnuts and blue cheese meet peppery greens and crisp endive in a cider-mustard dressing. Toss just before serving for a fall side salad.
Apple French Toast Bake
Day-old baguette soaks up vanilla egg custard beneath cinnamon and maple apples. Assemble the dish the night before, then bake for a warm breakfast that serves a crowd.
Cranberry Orange Loaf
Fresh orange zest and tart cranberries brighten this tender butter loaf. Let it cool fully before adding the simple orange glaze and slicing it into ten portions.
Maple Dijon Pork Tenderloin
Pork tenderloin roasts with apple wedges, shallot and thyme, then rests while the maple-Dijon pan sauce reduces. Slice it for four autumn dinner portions.
Roasted Cauliflower Soup
Roasted cauliflower blends with vegetable broth, butter, lemon and nutmeg for a smooth autumn lunch. Reserve a few browned florets to finish the bowls.
Pumpkin Baked Oatmeal
Pumpkin, rolled oats and warm spice bake into a soft breakfast. Portion the pan for another morning and refrigerate promptly.
Sausage and Lentil Stew
A little Italian pork sausage seasons a pot of brown lentils, carrots, celery and spinach. Smoked paprika and cumin add warmth to this make-ahead dinner.
Braised Red Cabbage with Apples
Finely shredded red cabbage cooks slowly with apples, onions, wine vinegar and warm spices. A sweet-tart side to prepare ahead for an autumn roast dinner.
Pumpkin Bread
Canned pumpkin, butter and three warm spices make two simple loaves for breakfast or an afternoon slice. Cool before cutting, then freeze one loaf for another day.
Mushroom Risotto
Porcini soaking liquid gives this mushroom risotto depth, while gradual additions of stock help the rice turn creamy. Finish with butter, Parmesan and parsley for four dinner portions.
Roasted Beet and Lentil Salad
Tender beet wedges and red onion meet firm lentils, peppery watercress and a sharp lemon-mustard dressing. Serve this warm salad as four light lunches or side portions.
Turkey Pumpkin Chili
Pumpkin purée thickens a savoury pot of ground turkey, white beans and tomatoes. Spinach goes in at the end, with cocoa and warm spices in the sauce.
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