Lentil and Rice Stuffed Peppers
Large bell pepper halves bake with a warm brown-rice and lentil filling, tomato sauce and a modest mozzarella topping. Makes four portions using already-cooked rice and lentils.
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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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393 recipes
Celeriac and Apple Soup with Thyme
Celery root and a tart apple simmer with onion and thyme, then blend into four smooth soup bowls. Add yogurt at the table and adjust the thickness with hot water.
Savoury Oatmeal with Mushrooms, Spinach and Eggs
Rolled oats simmer in vegetable broth with browned mushrooms, spinach and thyme. Two warm breakfast bowls get grated cheese and a fully cooked egg each.
Cranberry Rosemary Chicken Thighs with Red Onion
Four browned chicken thighs roast over red onion and fresh cranberries, then get a tart maple-Dijon pan sauce. The skin stays above the liquid while the fruit softens.
Roasted Fennel and White Bean Bake with Lemon
Tender fennel wedges and white beans bake in a thick tomato sauce under crisp lemon-parsley breadcrumbs. A four-portion, dairy-free autumn dinner.
Smoky Black Bean and Sweet Potato Soup with Lime
Sweet potato cubes, black beans and red pepper simmer in a smoky tomato broth, then finish with lime. A chunky one-pot soup for six, with no blender needed.
Roasted Plum Yogurt Breakfast Bowls with Toasted Oats
Roast plums with a little maple and cinnamon, toast rolled oats while they cook, then spoon both over plain Greek yogurt. Makes four breakfast bowls.
Roasted Acorn Squash and Chickpea Bowls with Herbed Yogurt
Roast acorn squash wedges, chickpeas and red onion on separate trays, then serve over baby spinach with a parsley-lemon yogurt. Four warm lunch bowls.
Leek, Potato and White Bean Gratin with Thyme
Thin potatoes and cleaned leeks simmer in vegetable broth, then bake with ready-cooked white beans and a cheddar top. Four vegetarian dinner portions without cream or bacon.
Warm Lentil and Roasted Carrot Salad with Lemon Tahini
Roast carrot batons while canned lentils drain, then layer them with baby spinach and a single lemon-tahini dressing. Parsley and pumpkin seeds finish the warm salad.
Roasted Grape and Ricotta Toasts
Roast red grapes with balsamic and rosemary, then toast sourdough on the same pan. Spoon them over lemony ricotta and finish with walnuts.
Baked Apples with Oat and Walnut Filling
Halved apples hold a maple-sweetened oat and walnut filling. Cover them briefly to soften the fruit, then uncover to brown the topping.
Sheet Pan Maple Mustard Salmon with Brussels Sprouts
Give halved Brussels sprouts a head start on one sheet pan, then add salmon brushed with maple, Dijon and thyme. Check every fillet with a thermometer.
Spinach and Mushroom Breakfast Quesadillas
Brown mushrooms and wilt spinach before scrambling the eggs, then fold the filling with cheddar into two whole-wheat tortillas and toast each side until crisp.
Baked Brie with Apples and Walnuts
A small wheel of Brie warms in the oven while apple slices soften in a skillet. Add toasted walnuts and maple syrup just before serving for a simple autumn appetizer.
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.
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.
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