Ginger and Sesame Dressing


Toss this creamy and zingy dressing into veggie salads or drizzle on bowl meals when you’re looking for a hit of Asian-inspired flavour. Pairs particularly well with cabbage slaw and salmon dishes.

Ingredients:  1 tablespoon grated ginger ½ teaspoon minced garlic 2 tablespoons soy sauce 2 tables...

Cheesy Hasselback Potatoes


If you’re looking for an upgrade to regular baked potatoes, these cheesy Hasselback style potatoes definitely deliver. You can customize them with any type of cheese and a variety of toppings. Serve as the main dish with a salad or green vegetable, or make it a side dish with chicken or beef. Any way you slice it, these are satisfyingly scrumptious.

Ingredients:  6 Russet potatoes ¼ cup unsalted butter, melted 3 tablespoons olive oil Salt and pep...

Zucchini Fritters


Zucchini fritters make a savory alternative to pancakes for brunch, a healthy stand-in for hash browns with eggs, or a delicious light lunch served on a bed of greens with dressing. You can store them in the fridge for an anytime snack or freeze for up to 2 months. To reheat, place defrosted fritters on a baking sheet and heat for 10 - 15 minutes at 375 degrees F.

Ingredients:  1 ½ pounds grated zucchini (about 3 cups) 1 teaspoon salt ¼ cup all-purpose flou...

Roasted Brussels sprouts


If you’re not a fan of brussels sprouts, you may change your mind after trying them roasted. Crispy on the outside, tender on the inside, and enhanced with the simple flavours of olive oil, salt and pepper—roasted brussels sprouts are delicious and very easy to make. To kick the flavour up a notch, add some fresh lemon juice and/or grated parmesan cheese after cooking.

Ingredients:  1 ½ pounds Brussels sprouts  2 - 3 tablespoons olive oil ¾ teaspoon sea sal...

Roasted Parsnip and Carrot Mash


Winter vegetable mashes make for delicious accompaniments to any holiday event—the addition of coconut milk and lime here creates a beautifully distinct flavour that will be an instant favourite. This recipe doubles and triples well.

Ingredients:  1 parsnip 2 medium carrots 5 garlic cloves, whole, peeled 1/2 tsp salt 1/2 tbsp lime jui...

Green Bean Salad with Toasted Almonds & Feta


This green bean salad is the best! Perfectly cooked green beans are tossed in a lemony dressing with toasted almonds, feta and basil. Recipe yields 4 side servings.

Ingredients:    ⅓ cup sliced almonds 1 pound green beans, trimmed and cut into 2&n...

Thai Pineapple Fried Rice


Thai-style sweet and spicy pineapple fried rice with red bell pepper, cashews and cilantro. This is a healthy and quick, vegetarian weeknight dinner! This dish comes together very quickly, so be sure to have your ingredients (including chilled leftover rice) prepped in advance. Recipe yields 2 large, restaurant-sized portions or 4 more modest portions.

Ingredients:  2 tablespoons coconut oil or quality vegetable oil, divided 2 eggs, beaten with a dash o...

Spicy Quick Pickled Radishes


Super simple, spicy pickled radishes that are ready to eat immediately! These pickled radishes are amazing on tacos, burgers, salads and more. Recipe as listed below yields about 1 ¼ cup pickles.

Ingredients:  1 bunch radishes ¾ cup white wine vinegar or apple cider vinegar ¾ cup&n...

Roasted Red Peppers


Make your own roasted red peppers with this foolproof recipe! Homemade roasted red peppers taste better than store-bought. Recipe yields about 1 ½ cups roasted red peppers.

Ingredients:  *4 medium red bell peppers

Kale Colcannon


You’re going to love these Irish mashed potatoes with kale. This colcannon recipe is the perfect side dish for St. Patrick’s Day. So creamy and delicious! Recipe yields 8 modest side servings, or 6 medium.

Ingredients:  3 pounds Russet potatoes, peeled 2 teaspoons fine sea salt*, divided 2 tablespoons&nbs...

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