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These roasted carrots use a unique blue cheese that get its yellow color naturally from ground annatto seed. Excerpted from Acorn.

Introduction

With this ingredient-driven side dish, we’re using a unique blue cheese that gets its yellow color naturally from ground annatto seed. It’s a delicate blue that has just enough funk to it, and it pairs beautifully with these preserved plums and roasted early season carrots. We’ve been fortunate to eat these little baby farm carrots straight from the soil at Klippers Organics; they’re perfectly crunchy, and delightful.

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Cocoa powder's luxurious earthiness adds depth to proteins, like the fish in this recipe from Black Food.

Introduction

Cocoa powder transforms both savory and sweet dishes. Its luxurious earthiness adds depth to proteins, like the fish in this recipe. Be sure to use unsweetened cocoa powder; swapping out the benne seeds with sesame seeds and maple sugar with light brown sugar is fine. Any variety of hot chile flakes works here, too. Other fish fillets, such as wild Alaskan salmon or snapper, can be substituted for catfish. 

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This citrus packed loaf is the exact recipe you need when the fruit is in season. Excerpted from Maman: The Cookbook.

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Guilt-Free Cookies from Cook More, Waste Less

Introduction

I have no idea where I came across this recipe using cooked sweet potato, but I was very skeptical of it until I tried it . . . so skeptical that as I was putting them in the oven, I was telling myself there is no way these are going to work. My timer went off, they came out of the oven, I let them cool, and yes, success! I love these as a post-workout snack or afternoon pick-me-up.

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A Fennel Apple Stir-Fry recipe from Becoming Sugar Free

Introduction

My sister, Lynn, came up with this elegant side dish. It has become a family favourite, as it tastes fancy yet is so easy to make. It’s easy to fall in love with fennel; its crisp, crunchy texture and aromatic taste have endeared it to many culinary cultures. Fennel has the distinct ability to leave your mouth feeling fresh and has even been used for centuries as a digestive remedy. Many folks will say that it tastes like licorice crossed with celery. The slight licorice taste mellows completely when cooked. At only twenty-eight calories a cup and with good amounts of vitamins A, B and C, fennel may become your new best vegetable friend.

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Chicken Satay Lettuce Wraps with Peanut Sauce Recipe from Skinnytaste Air Fryer Dinners

Introduction

Tommy and I love chicken satay, a popular Indonesian dish that’s typically grilled on skewers and served with a spicy peanut sauce as an appetizer. Here, I skipped the skewers and the grill and air-fried the chicken instead, which is perfect for weeknight dinners! I served the chicken and sauce wrapped in lettuce leaves  garnished with lime, cilantro, and minced shallots. This would also be amazing over jasmine rice or with flatbread.

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A delicious Apple, Cheddar, Celery & Kale Salad from Conveniently Delicious

Introduction

My mom used to serve an apple and cheddar sandwich on raisin-walnut bread at the ACE Bakery Cafe, and it was a favorite of mine for years. I turned that sandwich into a hearty salad here, and it’s one of the few salads my own kids will consume with enthusiasm. This may just be the one that converts those non-salad-eating kids once and for all. Leave the walnuts out if you’re not into them, but someone once told me that eating foods that look like brains is good for your brain, and kids love stories about brains, so we’re rolling with it.

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Gooey on the inside, crisp on the outside, salty, crunchy, and sweet, this is the cookie that put Maman on the culinary map!

Introduction

This is the cookie that put Maman on the culinary map! We’ve shipped thousands across the country for weddings, birthdays, anniversaries, and—our favorite—“ just because I love you” gifts. Gooey on the inside, crisp on the outside, salty, crunchy, and sweet, these cookies even earned a spot on Oprah’s Favorite Things list in 2017. The dough keeps in the refrigerator for 7 days or in the freezer for 3 months (see Tip), so you can bake cookies whenever a craving strikes.

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This recipe is a great side mostly because of the maple syrup and balsamic vinegar that candy the sprouts.

Introduction

I remember the first time I had Brussels sprouts. I was in grade nine and at a friend’s house. Her mom made me eat them, and I hated them. Oh, how I’ve changed. The niagara Street Grill, way back when, taught me to love all veggies thanks to their amazing sides. This recipe is a great side mostly because of the maple syrup and balsamic vinegar that candy the sprouts. And now it’s one that I feed to the friends of my kids. I tell them, “If I make you eat your veggies, it means I love you and you are like family.”