Not your everyday pizza, this is the perfect dish to whip up on a special occasion. Make this on a thick or thin Cauliflower Pizza Crust (page 128) or any of your own favourite crusts or flatbreads. Try this pizza alongside the Roasted Butternut Squash and Apple Soup with Crisp and Smoky Croutons

These sweet and zesty tacos please all taste buds and are a perfectly easy, warm-weather dinner. Smoky, grilled sweet potato is tossed with chili pepper and slightly sweetened with tangy pine- apple salsa and wrapped in a warm corn tortilla. Sweet potato is a great meatless alternative and the foundation in this dish because of its weight, texture and ability to hold its own as a filling.

The flavour in this dish will have family and guests devouring it like a pack of wolves. Quickly preparing the spiralized zucchini and cashew cream the night before will reduce the cooking time even further.

Homemade graham crackers boast a warmer, rounder wheaty graham flavor and heartier texture than store-bought versions. Supermarket crackers contain far more white flour than the coarse whole-wheat graham flour that gives them their name and signa- ture flavor, so we started by reversing these proportions, using twice as much graham flour as all-purpose. To sweeten the crackers we opted for a combination of molasses for toasty, caramel flavor and granulated sugar for crispness. For flat crackers with an open, striated crumb, we mixed the dough like pie dough, using a food processor to pulse chilled butter into the flour. The crackers need to bake until they’re fully crisp, but not so long that they dry out; check them as they bake and remove them from the oven when they are golden and firm around the edges. These graham crackers are also great for making s’mores or pie crusts. Graham flour is sold at well-stocked supermarkets and health food stores. Labeling may vary: Both Bob’s Red Mill Whole Wheat Graham Flour and Arrowhead Mills Stone-Ground Whole Wheat Flour work well.