Dry pancake mix is a godsend. Just add water and voila! You have a perfect batter for fluffy, no-fuss pancakes. But pancake mix can come in handy for more than just breakfast. With a few extra ingredients, this pantry staple can be transformed into a variety of sweet and savoury dishes. Check out these 5 genius recipes that are perfect when your pantry is lacking baking staples, but you have a box of good old pancake mix.

Peanut Butter and Banana Protein Muffins

Mix 1/2 cup peanut butter, 2 mashed up ripe bananas, 1/2 cup Greek yogurt, 2 eggs and 1/2 cup sugar in a bowl. Add in 1 cup of pancake mix and stir until combined. Divide mixture into a lined muffin tin. Spoon a little extra peanut butter onto the centre of each muffin. Bake at 350F for about 12 minutes. Makes 8.

Beer Batter Chicken

Make the batter according to the instructions on the back of your box but instead of using water use a light beer like a pilsner or a lager. Cut chicken breast into 2-inch long and 1 inch thick pieces. Heat vegetable oil over medium-high in a pot so that its minimum 2 inches deep. Drip a little bit of batter into the oil to test the temperature. When the batter gets golden and crispy, your oil is ready. Dip the chicken into the beer batter and let any excess drip off. Fry chicken in the oil until golden and crispy, about 3 minutes. Place fried pieces on a paper towel lined plate. Work in small batches. This same batter method can be used for beer battered fish or vegetables.

Zucchini Fritters

Mix 1 cup of pancake mix with 1 small grated zucchini and a small grated onion. Season with a little salt. The mixture will have enough moisture to create a thick batter so you don’t need to add any water. Heat a non-stick pan over medium heat, adding a little cooking oil to coat. Make golf size portions with the mixture then flatten them into pancakes. Cook in the pan until golden and cooked through, about 3 minutes per side. Serve with Greek yogurt sprinkled with za’atar.

Easy Clafoutis

Mix 1 cup of pancake mix with 1 cup of 10% cream and 1 beaten egg. Grease a 9-inch tart pan. Arrange 1 1/2 cups of sliced strawberries (or other berries) into the pan. Pour batter over strawberries. Bake in a 350F oven until top is golden, about 45 minutes. Let cool for 15 minutes. Garnish with sliced almonds and powdered sugar.

Simple Crepes

In a blender place 1 1/2 cups of milk, 2 eggs, 1 cup of pancake mix. Blend until even. Let the mixture rest for 1 hour (or for in the fridge until ready to use). Heat a non-stick pan over medium heat. Grease with enough butter to coat the pan. Pour about 1/4 cup of batter on the pan. working quickly, hold the handle of the pan and move the batter around to coat the surface of the pan. Cook until bubbles begin to appear on the surface of the crepe, about 1-2 minutes. Flip and cook for another 30 seconds. Repeat with remaining batter. Stuff crepes with whatever you like! Nutella and strawberries, whipped cream and fresh berries, stewed apples.

Love pancakes? Take your pancake mix and use it to shake up your Saturday morning with these Pancake Recipes That Will Make You Drool.

Barley is far too often cast as a bland and boring grain – that is, until now. We’ve given this comforting fall grain it a makeover with five exciting recipes where barley is the star. The nutrient-rich grain has a firm texture and subtly nutty flavour, pairing well with savoury fall soups, stews and salads, but it can go beyond those recipe confines, too. From a magenta beet ‘barlotto’ to a sweet breakfast porridge and beyond, these recipes offer a glimpse into barley’s sassier side.

Beet “Barlotto” (Barley Risotto)

Rice is swapped out for barley in this risotto-inspired meal made with earthy beets and Parmesan cheese.

Directions: In a medium saucepan, heat 1 L chicken or vegetable stock. Meanwhile, heat 2 Tbsp unsalted butter in a large high-sided skillet over medium. To butter, add 1 minced garlic clove and 1 finely chopped onion; cook until translucent, about 8 minutes. Add 1 cup pearl barley, 1 cup grated raw beet (about 2 small) and 1/2 tsp salt. Add 1/3 cup white wine and cook while stirring until barley has absorbed all of the liquid, about 5 minutes. Reduce heat to medium-low and begin adding stock, 1/2 cup at a time, stirring the entire time. Keep adding more stock, 1/2 cup at a time, when previous addition is almost fully absorbed. Continue to cook until barley is tender, but still has some bite to it, about 30 to 40 minutes. To finish, stir in 1/2 cup grated Parmesan cheese. Remove from heat and add to warmed serving plates or bowls. Garnish with fresh parsley and more Parmesan cheese, if desired. Serve. Serves 6.

Creamy Mushroom Barley Soup 

This hearty soup made with mushrooms and barley is a bowl of pure comfort.

Directions: In a small bowl, soak 1 oz. dried mushrooms of choice in 1 cup recently boiled water for 45 minutes. Drain, reserving soaking water and roughly chop rehydrated mushrooms. In a large pot over medium heat, melt 3 Tbsp unsalted butter. Sauté 170 g sliced fresh cremini mushrooms, 1 diced onion, 1 diced carrot and 2 diced ribs celery. Stir in 3/4 cup pearl barley and rehydrated chopped mushrooms. Add in reserved mushroom rehydrating liquid along with 7 cups chicken or vegetable stock. Bring to a boil, reduce to a simmer and cook for 45 minutes, stirring occasionally, until barley is tender. To finish, stir in 1/2 cup full-fat sour cream (low-fat varieties will curdle), ladle into bowls and garnish with fresh dill. Serves 6.

Sweet Barley Porridge

Oats aren’t the only grain the can make great porridge. Barley turns into a delicious, subtly sweet breakfast cereal packed with nutrition and comfort food appeal.

Directions: In a medium saucepan, combine 1 L unsweetened almond milk, 3/4 cup pearl barley, 1 tsp ground cinnamon and a pinch of salt. Heat over medium heat, stirring often until mixture comes to a boil. Immediately reduce heat to low and simmer, stirring occasionally, until barley is tender and most of the liquid has been absorbed about 40 minutes. To finish, stir in 1/4 cup maple syrup and 1/4 cup golden raisins. Scoop porridge into bowls and serve warm topped with chopped nuts and additional milk. Serves 6.

Autumn Barley Salad

This fall-inspired salad is packed with sweet potatoes, apple, fennel and chewy barley. It’s as good for a weekday lunch as it is tucked next to baked salmon for dinner on the weekend.

Directions: In a large bowl, gently mix to combine 1 cup cooked pearl barley, 1 roasted and diced sweet potato (slightly under-roast and chill for a tidier dice), 1 diced apple, 1 cup shaved fennel and 1/3 cup chopped walnuts. Gently mix in 1 Tbsp ground cumin, 2 Tbsp olive oil and salt and pepper, to taste. Garnish with chopped fresh parsley and crumbled feta. Serve. Serves 4.

Barley Tabbouleh

Barley replaces bulgur wheat in this refreshing twist on the Middle Eastern salad.

Directions: In a large bowl, mix 1 cup cooked pearl barley with 1 bunch finely chopped fresh parsley and 1/2 cup finely chopped fresh mint. To the barley and herbs, add 1 cup halved cherry tomatoes, 1/2 finely diced cucumber and 2 thinly sliced green onions. For the dressing, in a small bowl, whisk to combine 1/4 cup extra virgin olive oil, 2 Tbsp lemon juice and salt and pepper, taste. Add dressing to barley mixture, toss and serve. Serves 4.

Now that you’ve mastered barley, reinvigorate another blank canvas-grain with these fast and healthy quinoa recipes.

It’s always best to have a few easy-peasy dishes in your recipe arsenal to rely on in a pinch. One product we can’t get enough of is cornbread mix. Classic cornbread is oh-so-delicious and perfect to accompany fried chicken, macaroni and cheese or your favourite chili recipe, but with a couple of flourishes, you can whip up a myriad of creative and easy dishes that will have you using this convenient product all the time!

1. Jalapeno and Bacon Cornbread Muffins

This simple recipe involves using the mix as you normally would, and adding one diced jalapeno (keep in the seeds if you want extra spice) and ½ cup (about 6 slices) of cooked, crumbled bacon. Portion into 12 lined muffin cups and bake at 375°F until golden, about 20 minutes. For a cute decoration, top each muffin with a thin slice of jalapeno before baking.

Read More: 45 Totally Awesome Ways to Use a Muffin Tin

2. Maple Pecan Cornbread Cake

A surefire winner, this simple skillet cake can be made by adding 1/2 cup maple syrup and 1 cup chopped pecans to the mix and pouring into a well-buttered cast iron skillet. Bake at 350°F until a cake tester inserted in the centre comes out clean, about 25 to 30 minutes. Once out of the oven, poke the top of the warm cake with a toothpick and brush with a bit more maple syrup. Kick it up a notch by serving warm with a scoop of maple pecan or vanilla ice cream.

3. Savoury Buttermilk Pancakes

This recipe is bound to become your new favourite savoury brunch dish. Make these pancakes by adding 1 cup buttermilk, 1/2 cup shredded old cheddar cheese, 1 egg, 2 Tbsp melted butter to 1 cup of mix along with 3 finely sliced green onions and 1/2 cup of thawed frozen corn kernels. Cook in batches in a non-stick skillet brushed with butter over medium-low until bubbles appear on surface; flip and continue to cook until golden on both sides, about 6 minutes.

Read More: 70 Pancake Recipes That Will Make You Drool

4. Mexican Spiced Cornbread

An exciting twist on regular cornbread, stir 2 Tbsp adobo and 3 chopped chipotle peppers into the batter along with ¼ cup finely chopped cilantro stems, 1 tsp each chili, garlic and onion powders and ½ tsp cumin. Bake as directed on the package until a cake tester inserted in the centre comes out clean.

5. Cornbread Crab Cakes

These delicious cakes will have you coming back for more! Mix together 2 cups crab meat with 2/3 cup cornbread mix, ¼ cup mayonnaise, 1 egg, 2 minced green onions, 2 Tbsp each minced parsley and cilantro, 1 tsp lemon zest and ½ tsp salt. Form into ¼ cup patties and fry in batches in a generously oiled non-stick skillet until golden on both sides, flipping halfway, about 4 to 6 minutes.

Looking for more life-changing cooking hacks? Here are 5 Ways to Fix Over-Salted Food, 5 Tasty Ways to Use Hummus (That Aren’t Dip!) and 5 Make-Ahead Chicken Marinades to Freeze Now.

Spring is here, and it’s time to celebrate with this marinated artichoke salad! We know artichokes seem like a lot of work, but the tender baby variety requires a lot less prep. Serve as a side salad for four or a healthy and easy weeknight dinner for two. If you can’t find baby artichokes, swap them for good-quality marinated ones.

Marinated Artichoke Salad with Prosciutto and Parmesan

Prep Time: 20 minutes
Total Time: 30 minutes
Servings: 2 to 4

Ingredients:
1/3 cup farro
5 lemons
3 garlic cloves, smashed
1 tsp kosher salt, plus more to taste
1/2 tsp black peppercorns
12 baby artichokes
1/4 cup olive oil
1 finger chili, thinly sliced (optional)
4 cups loosely packed arugula
100-g prosciutto, torn into 2-in pieces
2 Tbsp cup mint, roughly torn
1/4 cup shaved Parmesan

Directions:
1. Cook farro according to package directions. Drain and rinse under cold running water. Transfer to a baking sheet to dry.
2. Juice 3 lemons into a large bowl, reserving 2 tbsp juice. Stir in 4 cups water and set aside.
3. Combine 4 cups water, juice from remaining two lemons, garlic, 1 tsp salt and peppercorns in a large pot. Bring to a boil over high heat.
4. Meanwhile, working with one artichoke at a time, cut away the top 1/2-inch of leaves, trim and discard the tough outer leaves, then peel and trim the stem. Cut each artichoke in half lengthwise, then transfer to acidulated water.
5. Once all the artichokes have been processed, drain and transfer to the boiling water. Lower heat to a simmer and cook until tender, about 10 minutes. Using a slotted spoon, remove artichokes from water and transfer to a large bowl. Toss with olive oil, chili (if using) and reserved 2 tbsp lemon juice. Season with salt and pepper. Let cool to room temperature.
6. To assemble salad, toss farro, arugula and prosciutto together in bowl with artichokes. Season with salt and pepper. Divide between plates and garnish with Parmesan and mint.

For more hearty, dinner-worthy salad creations, try this Spring Vegetable Panzanella Salad, along with these 15 Healthy Meal-Sized Salad Ideas.

We made these burgers for all of you out there who don’t like the fishy taste of fish. The refreshing dill, vibrant parsley, and sharp garlic and shallots mask the taste of salmon so well that many of our clients eat these burgers every single week. The eggs and mashed cauliflower give the burgers a soft, fluffy texture, which means they’re easy to eat. Plus, this recipe is a great way to get more wild-caught salmon into your diet.

Dill Salmon Burgers With Dairy-Free Tzatziki

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4-6 burgers

Ingredients:

Salmon Burgers:
12 oz piece of fresh wild salmon or two 5.6 oz cans boneless wild salmon
½ tsp sea salt
Pinch of pepper
1½ cups cauliflower florets
2 cloves garlic, minced
1 shallot, finely diced
1 egg
½ cup blanched almond flour
3 Tbsp fresh dill, finely chopped
2 Tbsp fresh parsley, finely chopped
1 tsp whole-grain mustard

Coconut Tzatziki:
1 cup cucumber
1 garlic clove, minced
1 cup plain, unsweetened coconut yogurt
¼ cup fresh dill, finely chopped
1 Tbsp lemon juice
¼ tsp sea salt

Read More: 15 Delicious Ways to Use Canned Salmon

Directions:

Salmon Burgers:
1. Preheat the oven to 350°F and line a baking sheet with parchment paper.
2. If you’re using fresh wild salmon, place the fillet on a baking sheet skin side down and sprinkle it with the salt and pepper. Bake in the oven for 15 minutes. Once the salmon is baked, set it aside to cool, and then carefully remove the skin. Keep the oven on. If you’re using canned salmon, drain the liquid from the cans.
3. While the salmon is baking, put the cauliflower florets in a small pot with ¼ cup of water. Bring to a boil, cover the pot, and simmer for 7–10 minutes, or until the cauliflower is soft and cooked through. Most of the water should be gone by this point; if it is not, drain the excess water using a colander. Then blend the cooked cauliflower in a food processor until it is creamy. If there is just a bit of water left in the pot, you can add it to the food processor with the cauliflower.
4. Crumble the cooked or canned salmon into the food processor, along with the remaining ingredients, except for the Coconut Tzatziki, and pulse to combine. If you don’t have a food processor, place all the ingredients together in a bowl and mix by hand.
5. Measure out ¼ cup of the salmon mixture. Shape it into a burger patty, and then place it on the baking sheet. Repeat with the rest of the mixture.
6. Bake the burgers for 20–25 minutes, then carefully flip them over and bake for another 10 minutes. The burgers should be firm to the touch and lightly browned on top when they are ready.
7. While the burgers are in the oven, make the Coconut Tzatziki.
8. Serve burgers with a hearty dollop of tzatziki sauce. Have them in a salad or in a collard or whole-grain wrap, or eat them on their own. Keep leftover burgers in the fridge for up to 3 days or freeze for 3–4 months.

Nutrition Note: Salmon, especially wild caught, is one of the best types of fish to eat because it contains coenzyme Q10, an antioxidant that reduces inflammation—and reducing inflammation is linked with slowing cancer growth. Salmon also contains vitamin D and selenium, both important nutrients for antioxidant action to protect your cells from cancer.

Read More: 58 Fantastic Ways to Cook Salmon Fillets

Coconut Tzatziki:
1. Grate the cucumber with a hand grater or in a food processor using the grater attachment.
2. In a medium-sized bowl, combine the grated cucumber with all the other ingredients.
3. Keep chilled in the refrigerator until ready to use or serve. This tzatziki will keep in an airtight container in the fridge for up to 4 days.

Nutrition Note: Make sure to buy yogurt that is made of coconut milk (not dairy yogurt with a coconut flavor). Alternatively, you can use another type of dairy- free yogurt, such as almond milk yogurt. Just make sure you get an unsweetened, plain variety.

Recipe Excerpt:
Excerpted from The Living Kitchen by Tamara Green & Sarah Grossman. Copyright © 2019 Tamara Green & Sarah Grossman. Photography by Daniel Alexander. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.

Piri piri is a fiery, bright orange hot sauce with roots in Portugal, Angola and Mozambique. You can buy the bottled stuff at most grocery stores, but the homemade version is world’s apart. You can slather it on just about anything, but there’s no better pairing than chicken. There are many variations of piri piri chicken, but we’ve based this one on the dishes found in Canada’s many Little Portugals. To ensure the chicken cooks evenly, we’ve used a technique called spatchcocking (also referred to as butterflying). It may seem intimidating at first, but it’s actually quite simple, you just need a good pair of kitchen shears.

Piri Piri Spatchcock Chicken

Prep Time: 30 minutes
Cook Time: 40 minutes
Total Time: 1 hour 10 minutes

Ingredients:
1 500-ml jar roasted red peppers, drained
5 to 6 Thai chilis, stems removed
4 large garlic cloves
1/2 tsp dried oregano
1 Tbsp kosher salt, divided
1/4 cup lemon juice
2/3 cup + 1 Tbsp grapeseed oil, divided
1.5-kg whole chicken, at room temperature
1 tsp smoked paprika
1/2 tsp black pepper

Directions:
1. In the top of a blender, whirl peppers with chilis, garlic, oregano and salt until smooth. Scrape into a small saucepan and set over high heat. Bring to a boil, then reduce heat to medium-low and simmer to cook out any raw flavours, about 5 minutes. Remove from heat and let cool 10 minutes (do not skip this step, as it can be dangerous to blend hot liquids). Return mixture to blender. Add lemon juice and whirl on low to combine. With the motor still running, carefully remove the blender lid and slowly stream in oil. Scrape into a liquid measuring cup, you should have about 2 1/2 cups. Reserve 1/2 cup for basting chicken.

2. Meanwhile, oil the grill, then preheat to medium-high.

3. Position chicken breast side-down on a clean cutting board. Using sharp kitchen shears, cut along either side of the spine to remove the backbone. Flip chicken over and spread legs apart. Gently but firmly push down on the breastbone until you hear the wishbone snap. Tuck wings behind the breast, then transfer chicken to a baking tray. Pat dry with paper towel. Brush with remaining 1 Tbsp oil, then sprinkle with 1 salt, smoked paprika and pepper.

4. Place chicken skin-side down on grill. Lower heat to medium and cook, with lid closed, until lightly charred, about 10 minutes. Brush with reserved piri piri sauce, then carefully flip chicken. Continue to cook, brushing with sauce every 10 minutes, until an instant read thermometer inserted into the thickest part of the breast registers 165°F, about 40 minutes.

5. Set aside until cool enough to handle, about 10 minutes. Carve away legs and place on a clean cutting board. Find the joint connecting the thigh and drumstick and slice between it. Repeat with other leg. Remove breasts and cut in half width-wise. Remove wings. Transfer to a platter, and serve with remaining piri piri sauce.

Kitchen Tip: Every barbecue performs differently, so adjust heat levels to maintain a temperature between 300°F and 350°F. Keep a close eye on your chicken to avoid flare-ups!

Looking for more barbecue inspiration? We’ve rounded up 25 Quick and Easy Barbecue Dinner Recipes, plus 45 Easy Leftover Chicken Recipes.

When it comes to sheet-pan dinners, you might think simple seasoning, but this seafood-forward recipe proves otherwise. Although it’s a cinch to whip up (read: 25 minutes total) you won’t miss out on the complexity of flavour that more labour-intensive meals tend to offer. Sweet and tart citrus fruits together with sprigs of fresh herbs like thyme and dill come together to create a show-stopping summer supper. You’ll get your daily dose of leafy green veggies, too, with both broccolini and baby bok choy starring in the dish. Plus, it’s packed with protein and is paleo-approved, not to mention the final presentation looks mighty impressive – hello, summer dinner parties!

25-Minute Citrus Rainbow Trout Sheet-Pan Supper

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Serves: 2

Ingredients:

¾ lb filet of rainbow trout
Pinch of sea salt
Pinch of black pepper
½ an orange, sliced in thin discs
½ a lemon, sliced in thin discs
½ a grapefruit, sliced in thin discs
Handful of fresh thyme sprigs
1 bunch of broccolini
2 baby bok choy

Marinade
1 Tbsp shallot, chopped
2 Tbsp extra-virgin olive oil
2.5 Tbsp orange juice, from fresh orange
1 Tbsp lemon juice, from fresh lemon
1 Tbsp fresh chives, chopped roughly
1 tsp Dijon mustard
¼ tsp sea salt
¼ tsp black pepper

Garnishes
4 sprigs of fresh dill
Handful of chopped chives

Directions:

1. Preheat oven to 375ºF. Rinse off the orange, lemon, grapefruit, broccolini and bok choy.
2. Slice the orange, lemon and grapefruit in half. Set aside one half of each (these will be used for the marinade). Then carefully slice the other halves in thin discs.
3. Trim off the tough ends of the broccolini, and cut off the bottoms of the bok choy so the leaves separate. Be sure to clean all the dirt off the bok choy leaves.

4. Combine the marinade ingredients in a high-speed blender or food processor and blend until the shallot and chives are chopped into smaller pieces.
5. Place the broccolini and baby bok choy in a mixing bowl, and drizzle some extra-virgin olive oil over top, along with sea salt and pepper. Toss the vegetables with your hands to evenly coat in oil.
6. Line a large baking sheet with parchment paper and place the piece of trout skin-side down in the centre. Place the broccolini and baby bok choy leaves around the fish.
7. Drizzle the marinade over top of the trout. It’s okay if some liquid drips off the fish and onto the vegetables.
8. Place the slices of orange, lemon and grapefruit on top of the fish and then add several sprigs of fresh thyme.
9. Bake for 15 minutes. Once the fish is ready, sprinkle chopped chives and sprigs of fresh dill over top before serving.

When time is limited, sheet-pan meals come in abundance, and we’ve got you covered no matter the time of day. We’ve rounded up our best one-pan recipes for hearty dinners, breakfasts, desserts and even seasonal for spring.

Sweet and sticky with chili heat: Gochujang chicken skewers are a popular street food in South Korea, and you may become an instant convert with this quick and easy grilling sauce. Switch things up and brush the homemade sauce on grilled beef, pork, firm tofu or mushrooms – the applications are endless.

Gochujang Glazed Korean Chicken Skewers with Quick Cucumber Salad

Prep Time: 20 minutes (includes marinating time)
Cook Time: 10 minutes
Total Time: 30 minutes (includes soaking skewers)
Serves: 4

Ingredients:

Chicken Skewers
8 boneless skinless chicken thighs, cut in 1 1/2-inch pieces
2 Tbsp white vinegar or cider vinegar
4 tsp canola oil
1 Tbsp sodium-reduced soy sauce
½ tsp each salt and pepper
6 green onions, cut into 2-inch pieces
¼ tsp toasted sesame seeds (optional)

Gochujang Sauce
4 Tbsp gochujang (Korean hot pepper paste)
2 Tbsp honey
1 Tbsp sesame oil
1 Tbsp sodium-reduced soy sauce
1 Tbsp white vinegar or cider vinegar
2 cloves garlic, minced

Cucumber Salad
2 baby cucumbers, cut into thin coins
¼ English cucumber, cut into thin coins

Directions:

1. Soak 8 wooden skewers in a pan of hot water for 15 minutes.
2. In a large bowl, combine chicken, vinegar, oil, soy sauce, salt and pepper, tossing to coat. Let stand for 15 minutes, stirring a few times.
3. Preheat grill over medium heat. Grease grill.
4. Gochujang Sauce: In a small bowl, stir together gochujang, honey, sesame oil, soy sauce, vinegar and minced garlic until smooth.

5. Reserve 2 Tbsp of Gochujang Sauce, and mix into bowl of cucumbers for a quick cucumber salad.
6. Alternately thread chicken and green onions onto skewers.

7. Cook chicken skewers in closed grill, turning once and brushing with remaining Gochujang Sauce halfway through until juices run clear when chicken is pierced, about 10 minutes.
8. Brush with remaining sauce, and sprinkle with sesame seeds if desired.

Tip: Gochujang or Korean hot pepper paste is made of fermented soybeans, glutinous rice and sweeteners. Often referred to as the backbone of Korean cooking, this shelf-stable ingredient can be found in Asian grocery stores or on Amazon. Look for the number of chilies on the package to find the right heat for your taste, 1 chili for mild and 3-5 for medium to spicy.

For more inspiration, check out our 25 most popular skewer recipes for summer grilling, or whip up one of these 20 vegan BBQ dishes that pack a flavour punch.

Sheet pan dinners are unfussy and virtually mess-free, with no pots and pans to deal with after a long day. The trick to cooking an entire meal on a baking sheet is choosing the right vegetable and protein combination for even cooking. All that’s left to do? Sit back, relax and dig right in. This 30-minute healthy dinner, that’s vegan-friendly and jam-packed with flavour, will have you doing just that. We even paired it with a tangy cucumber salad that can be whipped up while the tofu, broccoli and carrots get all crispy in the oven. Dinner is served.

30-Minute Harissa Tofu & Broccoli Sheet-Pan Meal with Sumac Cucumber Salad

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4

Ingredients:

Sheet Pan Meal
350g firm tofu, patted dry and cut in 8 slices
5 carrots, halved or quartered lengthwise
¼ cup olive oil, divided
4 Tbsp jarred harissa
4 Tbsp white wine vinegar or cider vinegar
¾ tsp kosher salt or flaked sea salt, divided
1 head broccoli, trimmed and cut into quarters with stem
¾ red onion, cut in wedges
Half lemon, halved

Sumac Cucumber Salad
5 baby cucumbers, cut in chunks
¼ tsp kosher salt or coarse sea salt
½ cup parsley leaves or mint leaves
¼ cup thinly sliced red onion
2 Tbsp olive oil
Half lemon
¾ tsp sumac + more

Directions:

1. Position racks in top and bottom thirds of oven. Preheat to 425°F.
2. Lay tea towel or double layered paper towel on work surface. Layer with tofu; top with another tea towel or double layered paper towel. Press with a baking sheet to absorb liquid.
3. Whisk together 4 Tbsp of the olive oil, harissa, vinegar, and all but the pinch of salt, in a casserole dish.
4. Add tofu and marinate for 5 minutes, turning often. Remove, and arrange on one side of a baking sheet. Repeat with carrots; arrange to other side of baking sheet. Reserve remaining harissa mixture.

Tip: Harissa, a spicy chili condiment, is widely used in North African and Middle Eastern cuisine. Made of crushed chilies, garlic, cumin, coriander, caraway, mint and olive oil, it can be purchased as a paste in a tube or as a jarred sauce. Harissa paste is concentrated, to use in this recipe, reduce to 2 Tbsp and whisk in remaining ingredients.

5. Add broccoli and red onion to another baking sheet. Brush with remaining 2 Tbsp oil, turning to coat and sprinkle with remaining pinch of salt. Roast tofu and vegetables, switching racks after 15 minutes; flip tofu and vegetables and roast until vegetables are tender crisp, about 5 minutes.

Tip: Cut your vegetables into even pieces or you’ll end up with mixed tender and mushy results.

6. Sumac Cucumber Salad: Meanwhile, make the salad. In a medium bowl, sprinkle cucumbers with sumac and salt; stir to combine. Add onion, parsley and squeeze lemon over top. Drizzle with olive oil.
7. Transfer to serving plate and sprinkle with more sumac and parsley if desired.

8. To serve, brush broccoli and tofu with reserved harissa mixture and serve with additional prepared harissa. Divide tofu and vegetables among plates and serve with Cucumber Salad.

Keep the summer sheet pan meals coming with this 25-minute citrus rainbow trout recipe, paired with broccolini and bok choy. We’ve also rounded up 15 sheet pan breakfast bakes to feed a crowd.

Pesto is a summer staple, whether it’s tossed over a fresh pasta salad, used as a dip or drizzled over grilled veggies. While it’s commonly made with basil, we thought we’d shake it up, get creative and swap in some other unique ingredients like kale, roasted red peppers, peas and even avocado. We may be straying from the classic, but dare we say these basil-free recipes will make you fall even deeper in love with pesto!

1. Avocado Parsley Pesto

Serving: 1 cup

Ingredients:
½ avocado
1 cup parsley
1 garlic clove
1 Tbsp lemon
¼ cup extra-virgin olive oil
¼ tsp sea salt
A few cracks of pepper or ¼ tsp pepper
2-3 Tbsp water to thin out

Directions:
Place all ingredients except for the water into the food processor, blitz and add 1 Tbsp of water at a time until you reach the desired creamy consistency.

2. Kale Macadamia Nut Pesto

Serving: 1 cup

Ingredients:
3 cups kale
½ cup toasted macadamia nuts
4 Tbsp grated Parmesan (optional)
2 small garlic clove
2 Tbsp lemon juice
⅔ cup extra-virgin olive oil
½ tsp sea salt
A few cracks of pepper

Directions:
Place all ingredients in a food processor and blitz until desired consistency, smooth or slightly chunky.

3. Pea Pistachio Pesto

Serving: 1 cup

Ingredients:
1 cup peas, cooked from frozen or fresh
2 Tbsp fresh mint
¼ cup pistachios
¼ cup Parmesan (optional)
1 garlic clove
2 Tbsp lemon
1 tsp lemon zest
⅓ cup extra virgin olive oil
¼ tsp sea salt
A few cracks of pepper or ¼ tsp pepper

Directions:
1. Pulse the pistachios in the food processor until a crumbly texture forms.
2. Add in the rest of the ingredients and blitz until smooth.

4. Roasted Red Pepper Sunflower Pesto

Serving: 1 cup

Ingredients:
1 cup roasted red peppers (about 1 ½ peppers)
¼ cup toasted sunflower seeds
⅓ cup parsley
1 garlic clove
1 tsp balsamic vinegar
¼ cup extra-virgin olive oil
¼ tsp sea salt
A few cracks of pepper

Directions:
Place all ingredients in a food processor and blitz until desired consistency, smooth or slightly chunky.

5. Mixed Herb Walnut Pesto

Serving: Heaping ½ cup

Ingredients:
½ cup mint
½ cup cilantro
1 cup parsley
⅓ cup toasted walnuts
1 garlic clove
2 Tbsp lemon
⅓ cup extra-virgin olive oil
¼ tsp sea salt
A few cracks of pepper

Directions:
Place all ingredients in a food processor and blitz until desired consistency, smooth or slightly chunky.

Don’t let your fresh herbs wilt away. Here are 10 genius ways to use them this season, another must-make summer condiment and our best recipes featuring 10+ garlic cloves.

One of my best friends thinks that I’m Italian. Maybe it’s because I made rigatoni Bolognese during the first cottage weekend I spent with her, or maybe it’s because I really enjoy feeding everyone, have dark hair and an olive skin tone, and happened to grow up in New Jersey. All to say, this is how I inherited the name Nona.

If you’re like me, you always have spaghetti in your cupboard. Spaghetti is one of those pantry items you should always have on hand come Sunday night, when you want carbs. If you’re really like me, you put more carbs on your carbs. In this recipe, it’s in the form of garlic breadcrumbs on top of spaghetti.

This dish is so simple to throw together and it’s made completely from scratch; big Spanish olives with red peppers are paired up with lemon zest, fresh parsley and anchovy, adding a kick of umami flavour.

My husband and I eat this standing up, right out of the pan, mostly because we don’t feel like doing dishes on a Sunday evening, but I would like to believe that it’s the Italian Nona in me. Enjoy!

Spaghetti with Olive Tapenade and Toasted Garlic Breadcrumbs

Prep Time: 15 minutes
Cooking Time: 20 minutes
Serving Size: 4 servings

Ingredients:

For the Tapenade:
2 ¼ cups large Spanish green olives with red pepper
2 Tbsp drained capers
3 cloves garlic
¼ cup very roughly chopped parsley
1 anchovy fillet, optional
Zest from 1 lemon

For the Garlic Breadcrumbs:
2 Tbsp unsalted butter
1 ½ Tbsp olive oil
4 cloves garlic, minced finely
½ cup breadcrumbs
2 pinches of salt
¼ tsp fresh black pepper
1 pinch red pepper flakes
2 tsp chopped parsley

1 lb (454 g) spaghetti
2 Tbsp olive oil
4 Tbsp unsalted butter, divided in recipe
½ cup grated parmesan cheese, plus more for serving
Salt, to taste
Pepper, to taste

Directions:

For the Tapenade:
1. Place all the ingredients in a food processor.
2. Pulse until coarsely chopped (just a few pulses). Set aside.

For the Garlic Breadcrumbs:
1. In a small pan over medium heat, melt the butter with the oil.
2. Once the butter has melted, add the garlic and sauté until fragrant. About 30 seconds to 1 minute.
3. Add the breadcrumbs and toss to coat them with the garlic-y butter/oil.
4. Cook and toss for about 2 minutes to toast the breadcrumbs, and then season with salt and pepper.
6. Turn the heat off and add the red pepper flakes and parsley, and toss to combine. Set aside.

For the Spaghetti:
1. Cook the pasta in heavily salted boiling water until just al-dente (9-11 minutes, depending on the brand).
2. Before draining the spaghetti, reserve ½ cup of the cooking liquid then drain the spaghetti.
3. In a large sauté pan over medium heat, melt 2 Tbsp of butter with the olive oil.
4. Add the tapenade and cook until fragrant, about 30 seconds.
5. Add the spaghetti, 2 more Tbsp of butter, parmesan cheese, reserved cooking liquid, salt and pepper to taste.
6. Cook and toss for about 1-2 minutes until the spaghetti is coated with the tapenade.
7. Turn the heat off and sprinkle the garlic breadcrumbs over top. Serve with extra parmesan cheese and fresh black pepper.

So you’ve decided to cook a turkey for the holidays, have you? NBD. It’s only the centrepiece of your entire meal—what could possibly go wrong?

We get it. The idea of roasting an entire bird that will either signify the success or failure of a dinner party is daunting, which is probably why we always have so many questions about how to properly cook the bird in the first place. It’s not like we do it every other week.

Thankfully, with a little planning and know-how, cooking a turkey is one of the most satisfying—and delicious—things about a group meal. Read on for answers to all of your juicy turkey-themed questions.

Get the recipe for Tuscan Turkey Roulade

1. How to cook a turkey, and for how long?

We swear one of the best ways to cook a turkey—for beginners, novices and experts alike—is the old fashioned way: roasting. How long you cook your turkey depends on how much it weighs and whether it’s stuffed.

A good rule of thumb is to roast a raw (not frozen), unstuffed turkey at 325°F for 20 minutes per pound. Remove the neck and giblets, rub it down with your chosen spice rub, put it in a roasting pan, and cover it or tent it with foil—shiny side down. Baste the bird with melted butter or pan drippings every half an hour, and remove the tent for the last 60 minutes. Then, let the bird rest for at least 20 minutes before carving.

If you’re cooking a stuffed turkey, you can follow almost all of the same steps, but you’ll have to cook it longer. Need more info? Check out our Ultimate Guide to Turkey Cooking Times.

2. How do you brine a turkey?

If you’ve craving super juicy, flavourful turkey, brining can be your best friend. Brining basically means you let your bird sit in a salty water bath for 12-24 hours before you roast it, which allows meat to retain more moisture through the cooking process. But you can dry-brine a turkey as well.

If you’re wet-brining, you’ll need an extra-large container to hold all of your liquid. If you’re dry-brining you’ll have to get down and dirty with your bird, ensuring that you massage all of that salty, flavourful goodness evenly into the meat.

Whichever method you go for, brining will definitely up your turkey-roasting game.

3. What temperature should you cook turkey?

Although 20 minutes per pound is a good rule of thumb, how long a turkey actually takes to cook varies according to how often you’ve opened the oven door, whether the bird was completely thawed when you popped it in, how well your individual oven heats up and how evenly it cooks. That’s why it’s always important to check the internal temperature with a meat thermometer. A bird is good to go when a thermometer inserted into the inner thigh of an unstuffed turkey reads 170° F, or 180° F for a stuffed bird. Be sure to check the stuffing itself too—that should reach 165 °F.

4. How to defrost a turkey quickly?

Most turkeys need a few days to fully defrost—about 24 hours per five pounds is widely considered the golden rule. Here’s the good news: If you forgot to transfer your turkey from freezer to fridge in time, you can still thaw your bird in a cold-water bath. Pop it in a clean sink, tub or container with enough cold water to immerse it completely, and then refill it every half-an-hour to help prevent any foodborne illness. At that rate, a 15-pound turkey should be ready to go in about 7.5 hours.

Get the recipe for Lemon-Sage Butter Roasted Turkey

5. How to carve a turkey?

Ever notice how no one ever jumps up at the chance to carve a turkey? It seems like such an overwhelming task, but once your turkey is roasted to golden perfection, you’re going to need someone to volunteer as tribute. Or, you can learn how to do it yourself!

Basically, remove the legs and thighs first, followed by the drumsticks. Carry on to remove the wishbone and then the breasts, followed by the wings. Slice the thigh meat and breast meat, then voila! Put it on a platter for all to enjoy. Easy peasy, turkey breezy. Or, something like that.

6. How to make ground turkey?

If you’re tired of regular old chuck, ground turkey can be a delicious alternative. When experimenting with new recipes remember to ensure you always cook ground turkey to an internal temperature of 165°F in order to prevent foodborne illness. Other than that, ground turkey is your playground. You can use it for comfort foods like meatloaf and chili, or get even more creative with stuffed peppers, meatballs and burgers. Basically you can use it any way you’d use regular ground beef.

Get the recipe for Valerie Bertinelli’s Ohio  Turkey Chili

7. Why is turkey the healthiest meat?

We’ve all heard about the health benefits of eating turkey—it’s a lean, low-fat meat that’s full of protein and helps promote muscle growth. But like most health foods, there are some stipulations. Dark meat, although still full of vitamins, is higher in fat than white meat. And, like chicken, it’s best to avoid the fatty skin if you’re looking to keep the calories in check.

Considering that, why not take advantage of turkey leg sales after the holidays and whip up some Jerk Turkey Legs? Or pick up a breast and try out a hearty and satisfying stuffed Turkey Roulade.

8. Which holidays do you eat turkey?

As far as we’re concerned, any holiday is a good excuse to roast up a turkey, but typically in Canada we flock to the bird come Thanksgiving and Christmas. That’s probably because fall and winter are great times to indulge in plenty of turkey leftovers. From Turkey White Bean Chilli and frittata, to sliders and panini, there are myriad ways to use up those bird-tastic extras.

Get the recipe for Ree Drummond’s Leftover Thanksgiving Panini

9. How long do turkey leftovers last?

If you need a bit of a break from new recipes after making such a big feast, no one would blame you. But if you do eventually want to give your leftovers new life, you’ll want to wrap them up and pop them in the fridge within two hours, and then use them within three-to-four days.

Otherwise, freeze leftovers in an airtight plastic bag or container for up to six months. That way, you can just pull them out the next time you’re hankering for a classic casserole or soup.

10. What are the easiest turkey recipes for beginners?

If you’re hesitant to cook a turkey, we definitely recommend starting with the basics. There are many, many ways to switch up roasted turkey when you consider the various spice mixes, brining techniques, stuffing options and even basting methods out there (we personally love layering the bird with bacon slices before popping it in the oven!).

Pick a recipe that you feel comfortable with, and experiment from there. And remember, practice makes perfect…ly  delicious turkey.

Here at Food Network Canada, we’ll take any opportunity to break bread with our friends, but the meal tastes even better when we’re dining for a good cause!

The Big Social is a cross-country food party from November 1st to 10th. It’s taking place in homes and work spaces throughout Canada, and will raise money for healthy food programs in low-income communities.

Anyone can host, and joining is easy. Go to www.bigsocial.ca to register to host a meal in your home or workplace. Once you’ve registered, you can set a fundraising goal for your dinner, and invite your friends, family and coworkers to join and support the Community Food Centres Canada through donations!

All that’s left to do after registering is finding that perfect recipe to wow your guests.

Register to host an event for The Big Social at www.bigsocial.ca.

For delicious potluck recipes like The Pioneer Woman’s best crowd-pleasing dishes and 20 vegan potluck recipes, visit our Entertaining guide.

Let’s be real — if you buy in bulk and stick to a budget, it shouldn’t be hard to feed a family of four for a week, right? Right. Except that’s without considering any of the things life throws at you. I’m talking about picky toddlers, a packed schedule, and those nights where the last thing you want to do is putter around in the kitchen soaking your own beans, despite your inherent love for culinary adventures. Or is that just me?

Regardless, as a working mom with a husband who travels and two toddlers that would be content eating nothing but bread and cheese for the rest of their days, I decided to purge the fridge and cupboards to start fresh for a week. The goal? Feeding the entire family three nutritious meals a day (plus snacks) without breaking the bank. Here’s how it went.

The Overall Plan

Full disclosure: I love grocery shopping. There’s something calming about walking up and down the aisles and planning what I’m going to create next. Unfortunately, when you’re cooking on a budget, that doesn’t necessarily translate.

Instead, I used a grocery app to determine the best deals of the week, and then created a meal plan based on what was on sale. I started with dinners, because that’s where the bulk of my budget was going (we like leftovers, y’all), and then I went to a store that price-matched. We eat meat in our house, so I wanted to include some animal protein, but we also try to include healthy plant-based dinners at least two-to-three nights a week.

The other thing I had to consider was stocking up on staples. I was in good shape for things like olive oil and nutritional yeast (more on that below) but I needed some basics like flour, rice and quinoa. In the end, I thought it was going to take hours gouging my eyes out with an excel sheet, but it was actually pretty painless. I’d say 30 minutes of planning, tops.

Cost Savings Vs. Convenience

When I’m feeling rich, I’ll buy pre-washed, boxed spinach or mixed greens, because I absolutely hate running salad greens one by one under the faucet and then drying them. Not hate, loathe. I loathe it. But I’m obsessed with doing it properly, because let’s just say I’ve had plenty of experience accidentally ingesting “extra protein” in the past. For this experiment, however, I got four times as much fresh spinach and lettuce for less than a box would have cost me. So I was okay with it.

Then there are the beans. Usually I’ll buy dried beans for less and stock the pantry, but because I wanted to prep once for the entire week, I didn’t want to pressure cook beans and then have them sit there for seven days. It was a lot easier (and not that much more expensive) to buy the canned stuff, so I splurged a bit in that department.

The Grocery List

You probably want to get to the goods, right? Without further ado, here’s everything I bought to stock up the fridge and pantry.

Produce

● Broccoli, $1.27
● Cauliflower, $1.99
● Bagged carrots, $1.49
● Bagged onions, $1.49
● Grape tomatoes, $2
● Bagged beets, $1.97
● 2 bunches spinach, $4
● 2 bunches red leaf lettuce, $3
● Garlic, $1.49
● 2 cucumbers, $4
● 6 bananas, $1.63
● Bag of apples, $4
● Strawberries, $2.5
● Bagged peppers, $2.98
● Bagged mandarins, $2.97
● Celery, $3
● Frozen peas, $0.99

Meat, Dairy & Deli

● Fresh olives, $5.12
● Bagged milk, $3.97
● Brick marble cheese, $3.97
● 18 eggs, $2.99
● Ground turkey, $2
● 2 fresh, whole chickens, $13.62

Pantry & Bakery

● Brown rice, $1.27
● Pasta (my daughter picked “little shells”), $0.88
● Yeast packets, $1.97
● Peanut butter, $3.77
● Flour, $3.99
● Quinoa, $3.47
● 2 cans salt-free chickpeas, $1.58
● 2 cans salt-free black beans, $1.58
● 2 cans diced tomatoes, $1.96
● Tomato paste, $0.59

Total: $93.50

Meal Prepping

If you love devoting an entire Sunday afternoon to meal-prepping, raise your hand. What, no one? I’m shocked. While meal-prepping often feels daunting, I’ve discovered several ways to make it less painful over the years. Sometimes I’ll get my kids to help out and we make it a family affair. Other times, I consider it “me time” and I’ll put on a TV show or listen to a podcast. The bottom line is that I consider it a necessary evil if I want to save time during the week and still eat healthy, so I try to find a positive spin.

For this particular menu, my meal-prepping included:

● Hard-boiling eight eggs
● Washing and drying lots of lettuce and spinach
● Cooking a batch of quinoa
● Roasting beets (to add to salads)
● “Ricing” cauliflower in a food processor
● Peeling and cutting carrots
● Washing and cutting celery
● Making a giant vat of homemade tomato sauce
● Roasting both chickens, cooling them and removing the meat
● Making stock from chicken bones (once this was simmering, it pretty much made itself over the course of the night).

Was this work? Very much so. But it saved me so much time during the week on lunch and dinner, as you’ll see below. I should also note that I added nutritional yeast (instead of Parmesan, which I didn’t buy) to the tomato sauce for an extra hit of cheesy, vegan fibre and protein. I also threw in an entire pepper and a few handfuls of spinach, before blending it up with my immersion blender so my kids would never know. I then froze half the sauce, which means sometime in the near future, I’ll have instant tomato sauce for pasta, lazy cabbage rolls or even pizza.

The Meal Planned Menu

Breakfast: I wanted to leave breakfasts fairly neutral, since my kids and husband are perfectly content with toast and fruit, or eggs. On busier mornings, we’ll whip up peanut butter banana smoothies (with spinach thrown in there), which my kids can drink in the car. I also bought English muffins so that we could make egg-and-cheese breakfast sandwiches on Saturday morning before we all ran out the door to dance class, and I planned for our lazier, traditional Sunday morning pancake breakfast, too.

Get the recipe for Anna Olson’s Fluffy Blueberry Pancakes

Lunches: I figured a combination of leftovers, salads and sandwiches would do. The kids love peanut butter and jam sandwiches or a plate of cut up veggies, cheese and fruit, while my husband and I are happy to concoct a variety of salads with different proteins in them, like beans, a scoop of quinoa or hard-boiled eggs. Because I found chicken on sale, I also factored in leftover chicken to make a multitude of dishes.

Snacks: We’re trying to get away from sugar-laden and expensive pre-bought snacks, so that’s why I stocked up on apples, mandarins, carrots, celery, tomatoes and cucumber. I thought about making hummus with one of the cans of chickpeas (I have some tahini still in my cupboard), but ultimately passed because sometimes it’s so much easier to pair produce with a pre-bought healthy dip, peanut butter or even cheese. At least it is with my kids.

And that brings us to…

Dinners

Sunday: Roasted Chicken and Broccoli with Rice

Because I was already roasting the chicken, I figured it would make for a good Sunday night family dinner. I paired that with steamed broccoli in the microwave, which my kids either love or hate depending on the day. This particular night, the dog seemed to eat more of it than the kids thanks to their scheming, but that’s why I feed the dog last. I also cooked a big batch of brown rice (factoring in leftovers), and both kids devoured that.

Monday: Cauliflower Fried Rice

We’re typically out the door by 5:30pm on Monday nights to make the kids’ activities, so I needed something simple. Enter cauliflower fried rice! While the “healthy” me would prefer to just have cauliflower, that’s not possible with kids. Instead, I masked the cauliflower rice by adding in actual leftover rice from the night before. I stir-fried it with onions, garlic, egg, soy sauce and mushroom oyster sauce, which I bought about six months ago at an Asian food store for a couple of bucks. I also added frozen peas, but I wish I hadn’t, because both kids basically threw them at each other. Everything else was eaten, so I’ll take that win.

Tuesday: Pasta with Ground Turkey

This quick dinner was super simple thanks to the pre-made sauce, and I could have made it vegetarian, except I found that amazing $2 deal on ground turkey. So I cooked that up quickly on the stove as the pasta boiled, and then threw it all together for a veggie-filled dinner that my kids devoured. Yes, I did a devious happy dance, and maybe even high-fived my husband as we did the dishes afterwards.

Wednesday: Grainy Salad

 My daughter is a weirdo like me and she loves cold beans. My son hates beans, but likes the texture of quinoa, which my daughter doesn’t. So I succumbed to motherhood heck and gave her beans on the green plate and him quinoa on the blue plate, with some cut up peppers, cucumbers, cheese cubes and tomatoes. My husband and I essentially ate an adult version of this (quinoa with roasted beets, cucumbers and peppers) mixed together and dressed with a concoction of olive oil, garlic and balsamic vinegar. It would have been even better with feta cheese, but it was still pretty hearty and satisfying. And, thanks to the pre-made quinoa, the whole thing took about 10 minutes to whip up.

Thursday: Chicken Noodle Soup

Once again, my meal-prepping proved to be an amazing decision because I was able to throw chicken stock, carrots, celery, leftover chicken and leftover pasta shells into a pot, heat it up and dole it out into bowls. It was rich, low in sodium and perfect for that day’s colder weather, and there was only one bowl leftover at the end of the night. Oh, and for those keeping track, my daughter ate the carrots, my son ate the chicken, they both ate the pasta and then they asked me for some cheese.

Friday: Pizza Night

Does anyone ever want to cook on a Friday night? There’s no better way to usher in the weekend than with pizza, which is why we tend to order them at least every other week. The thing is though, making homemade dough is super easy. I also happen to have pizza stones, which I find give the crust a nice crispiness. So I planned ahead to whip up the crust after work, then I used the leftover secret-veggie tomato sauce as a base and added olives as a topping, which both my kids freakishly love. There wasn’t a single slice left, and I wasn’t out 20 bucks with the delivery person. Win, win.

Get the recipe for Roger Mooking’s Buffalo Mozzarella and Tomato Pizza

Saturday: Leftovers

The best part about “cooking” all week was that I had ample food leftover for customized dinners on Saturday night. My husband wanted the soup, while the kids clamoured for pasta. Meanwhile, I was craving a lighter salad after the pizza the night before, which I was able to quickly cobble together with the remaining veggies and hard-boiled eggs in the fridge.

The Results:

This entire experiment definitely required planning and a whole whack of prepping, but in the end, it wasn’t as difficult as I thought it would be. The kids ended up eating fairly well, and we didn’t turn to takeout pizza or chicken nuggets once, which is a serious feat for our household.

Would I do this every week? No, but I’m definitely going to try and keep up when I can, because on those lazier weekends where we’re not running around trying to fit everything in, getting a jump on feeding the family turns out to be an amazing time- and money-saver… with only a small number of peas and broccoli on the floor.

Looking for more meal planning inspiration? Here’s how a nutritionist meal preps every Sunday, plus 20 healthy meal prep ideas to get you through the week.

A cold-weather favourite, crispy chicken and rice delivers as a complete meal in one. Juicy chicken thighs are seared and then finish cooking in the oven on top of flavour-infused rice. The variations below take notes from cuisines around the world, using what’s fresh, in season or in the pantry. You can choose your own adventure once you get a feel for the formula, substituting what’s available or appealing to you and your family. These cozy recipes can even transmute from busy weeknights to casual entertaining on the weekend.   

One-Pan Chicken and Squash Risotto

Prep Time: 5 minutes
Cook Time: 1 hour
Total Time: 1 hour 5 minutes
Serves: 4

Ingredients:

2 Tbsp extra-virgin olive oil
1½ tsp kosher salt, divided
4 bone-in, skin-on chicken thighs
1 (1½ lb) kabocha, buttercup or butternut squash, peeled, seeded and cut into 1-inch pieces
1 tsp dried thyme
¼ tsp ground black pepper
1 clove garlic, minced
¾ cup arborio rice
2 ½ cups chicken stock
2 Tbsp apple cider vinegar
Handful fresh basil, to serve
Handful grated Parmesan, to serve  

Directions: 

1. Preheat oven to 400ºF. In a large high-sided pan (preferably with a lid), heat oil over medium-high heat. Season the skin side of chicken with ½ tsp salt and place in the hot oil skin-side down and sear for 8 to 10 minutes, until chicken releases easily from the pan and skin is golden. Sear on the second side for 2 minutes and then transfer to a plate. 

2. Reduce heat to medium and add squash, thyme, remaining 1 tsp salt and pepper. Sauté for 8 minutes, until squash is beginning to soften, then stir in garlic and cook for another 1 minute. Stir in rice followed by stock and vinegar. Place chicken skin-side up on top of rice mixture; the chicken should be submerged in the broth with the skin visible. 

3. Cover with lid or tight fitting foil and bake for 45 minutes, remove lid or foil and bake for another 5 to 10 minutes to lightly crisp up the chicken skin again and finish cooking the risotto. Garnish with basil and Parmesan, and serve immediately. 

One-Pan Chicken, Rice and Barley with Capers, Olives and Arugula

Prep Time: 5 minutes
Cook Time: 50 minutes
Total Time: 55 minutes
Serves: 4

Ingredients: 

2 Tbsp extra-virgin olive oil
1½ tsp kosher salt, divided
4 bone-in, skin-on chicken thighs
1 clove garlic
½ cup green olives such as Castelvetrano, pitted and halved
3 Tbsp capers, drained
½ cup pearl barley
½ cup long-grain white rice
2 cups chicken stock
¼ tsp ground black pepper, plus more to serve
1 lemon, halved, divided
2 cups baby arugula 

Directions: 

1. Preheat oven to 400ºF. In a large high-sided pan (preferably with a lid), heat oil over medium-high heat. Season the skin side of chicken with ½ tsp salt and place in the hot oil skin-side down and sear for 8 to 10 minutes, until chicken releases easily from the pan and skin is golden. Sear on the second side for 2 minutes and then transfer to a plate. 

2. Reduce heat to medium and then stir in garlic and cook for 1 minute, until fragrant. Stir in capers and olives followed by remaining 1 tsp salt, barley, rice, broth and pepper. Squeeze over the juice of half of the lemon. Place chicken skin-side up on top of rice mixture; the chicken should be submerged in the broth with the skin visible. 

3. Cover with lid or tight fitting foil and bake for 45 minutes, remove lid or foil and bake for another 5 minutes to lightly crisp up the chicken skin again and finish cooking the grains. Slice the remaining lemon and use to decorate the top of the dish along with arugula and additional black pepper. Serve immediately. 

One-Pan Indian Chicken and Rice with Raisins, Yogurt and Lemon

Prep Time: 5 minutes
Cook Time: 50 minutes
Total Time: 55 minutes
Serves: 4

Ingredients: 

2 Tbsp extra-virgin olive oil
1½ tsp kosher salt, divided
4 bone-in, skin-on chicken thighs
1½ tsp garam masala
1 tsp ground cumin
½ tsp ground turmeric
½ tsp crushed red pepper flakes, more or less to taste
1 clove garlic
1 cup basmati rice, rinsed and drained
⅓ cup sultana raisins
2 cups chicken broth
1 lemon, halved, divided
1 cup frozen peas
½ cup whole-milk yogurt
Handful cilantro leaves
½ tsp nigella seeds (black onion seeds)  

Directions: 

1. Preheat oven to 400ºF. In a large high-sided pan (preferably with a lid), heat oil over medium-high heat. Season the skin side of chicken with ½ tsp salt and place in the hot oil skin-side down and sear for 8 to 10 minutes, until chicken releases easily from the pan and skin is golden. Sear on the second side for 2 minutes and then transfer to a plate. 

2. Reduce heat to medium and then stir in garam masala, cumin, turmeric and crushed red pepper flakes, stirring for 1 minute, until spices are fragrant and toasted. Stir in garlic followed by rice, raisins and broth. Squeeze over the juice of half of the lemon. Place chicken skin-side up on top of rice mixture; the chicken should be submerged in the broth with the skin visible. 

3. Cover with lid or tight-fitting foil and bake for 45 minutes. Remove from oven, remove lid or foil and sprinkle over frozen peas and then transfer back to oven with the lid or foil off. Bake for another 5 minutes to lightly crisp up the chicken skin again and finish cooking the rice and peas. Slice the remaining lemon into wedges and use to decorate the top of the dish. Dollop over yogurt and sprinkle with cilantro and nigella seeds. Serve immediately. 

We have even more comforting one-pot recipes to choose from, plus 15 one-pot chicken dinners ready in 30 minutes or less.

Antoni Porowski. You likely know him as the affable “food and wine” guy on the reality series Queer Eye, who lights up screens everywhere with his puckish smile and easy-to-prepare recipes (he practically invented guacamole). But the Montreal native is no kitchen novice. In fact, it’s his ability to elevate ordinary dishes in a way that’s still achievable for the average home cook that makes his recipes so appealing (and has us lusting after every dish he posts on Instagram). His newly-released first cookbook, Antoni In The Kitchen,  serves as further, drool-worthy proof.

Born and raised in Montreal with Polish roots, Antoni’s culinary creations are a nod to the food traditions of his past, from the perfect French omelette to “Polish Hangover Soup” (Zurek). He also speaks fondly of growing up to his mom’s Saturday platters spilling with kielbasa slices, sauerkraut and Polish mustard, coupled with his dad’s famous cheese boards.

“Every weekend I’m home, I make the obligatory cheese and charcuterie board, whether I’m solo or have guests coming,” he says. “It’s a tradition I plan to keep for as long as I can make it.”

Get the recipe for Antoni’s French Omelette with Cheese and Chives 

At 14, the Canadian food guru began hosting dinner parties for friends, slathering baguette pieces with fragrant, roasted garlic and Parmesan, eventually graduating to the likes of grilled chicken with raspberry BBQ sauce.

“I tried the sauce at a country club once. I think it was served over spareribs, and I wanted to have it at home, so I took a classic barbecue sauce recipe and added raspberries and peppercorns,” says Antoni. “There’s a lot I don’t remember that I probably should, but dishes I’ve loved stick with me for some reason.”

Whether it’s the influences of his heritage or a new food pairing that sets off his taste buds, Antoni has an intrepid curiosity that he brings to every dish he consumes and creates, modifying what’s known into something even better.

Get the recipe for Antoni’s Polish Hangover Soup

But it’s also about balance, a delicate cuisine equilibrium of sorts. His fast-casual Manhattan eatery, The Village Den, where he is part owner, focuses on more wholesome fare, free from gluten, soy, red meat and processed sugars. “Bourdain said it best with ‘everything in moderation, including moderation’,” quotes Antoni. “I eat pretty healthy during the week, but on the weekend, I tend to go nuts. That said, on a rainy Wednesday night, it’s grilled cheese for sure.”

And when it comes to arming the everyday cook with confidence, Antoni says it all boils down to finding joy in the process. “Maybe it’s a chance for solo time and self-care, or maybe it’s an opportunity for you to invite a friend or two and create together,” he says. “Don’t stress about the finished product as much. This is not unlike general life advice I’ve heard from a mentor or two.” Wise words worth pocketing away for a rainy day spent in the kitchen.

Recipes excerpted from Antoni In The Kitchen © 2019 by Antoni Porowski. Photography © 2019 by Paul Brissman. Reproduced by permission of Rux Martin Books/Houghton Mifflin Harcourt. All rights reserved.

Breaded chicken parmigiana is quickly regaining its nostalgic magic and has stirred up real excitement as a sexy date-night option. Whether you’re whipping up this easy and soul-satisfying dish for a family or planning for an intimate weeknight meal, the main course’s classic old-world Italian flavours and simplicity will quickly make its way into your dinner rotation.

One-Pan 30-Minute Chicken Parmigiana

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4

Ingredients:

½ cup all-purpose flour
2 eggs, beaten
1 cup panko or seasoned breadcrumbs
¾ cup finely grated Parmesan cheese, divided
½ tsp each salt and pepper
2 skinless, boneless chicken breasts, halved lengthwise and pounded to ¼-inch thickness (see tip) or 4 chicken cutlets
½ cup olive oil, divided
2 cups passata or Marinara sauce
1 clove garlic, minced
Pinch hot pepper flakes (optional)
⅓ cup basil leaves, divided (optional)
Half 340g mozzarella ball cut in 8 thin slices
Salt and pepper
300g spaghetti (optional)

Directions:

1. Preheat oven to 400°F. Arrange three plates or pie plates on work surface. Fill one with flour and season with salt and pepper. Fill other plate with egg whisked with 2 tsp water and season with salt and pepper, and the last plate with panko and ½ cup of the Parmesan cheese.

2. Dip chicken cutlet into flour mixture, turning to coat; shake off excess. Dip into egg mixture, shaking off excess then into panko mixture, turning and pressing to coat. Place on a parchment paper-lined baking sheet and repeat with remaining chicken.

Tip: To make your chicken cutlets, arrange halved skinless, boneless chicken breasts between plastic wrap and pound to ¼-inch thickness with a mallet,  bottom of a small skillet or even a rolling pin.

3. Heat 2 Tbsp of the oil in large heat-proof skillet over medium heat; cook two pieces chicken, turning once, until browned, about four minutes. Transfer to baking sheet. Wipe skillet clean with paper towel and repeat with 2 Tbsp oil and remaining chicken pieces. Wipe skillet.

4. Heat remaining 2 Tbsp oil in skillet over medium heat; add garlic and hot pepper flakes and cook for 30 seconds. Add passata, ⅓ cup water, 6 basil leaves and cook for 2 minutes. Nestle in chicken pieces to fit and spoon some of the sauce over chicken. Sprinkle with remaining ¼ cup Parmesan and top with mozzarella.

Tip: Passata or tomato passata is uncooked strained tomatoes. Free from seeds and skin, it’s fresh and packed with pure tomato flavour and is an ideal solution for quick weeknight sauces, soups or stews.

5. Bake in oven until cheese is melted and bubbling and chicken is no longer pink inside, 6 to 8 minutes. Garnish with remaining basil (if desired).

Tip: Meanwhile, in saucepan of boiling salted water, cook pasta according to package instructions. Drain and return to pot. Drizzle with olive oil, salt and pepper and serve with chicken if desired. Alternatively, you can enjoy on a toasted sub roll or Kaiser bun topped with hot pickled peppers.

Stomach still growling? We’ve rounded up 20 healthy one-pot dinners to make on a budget, cheap dinner ideas for two and our most popular chicken recipes ever.

Traditional chicken shawarma is slow cooked on a vertical rotisserie spit (it’s delicious, but not ideal for home cooking). If you’re craving the same tender, Middle Eastern dish that can easily be made in your own kitchen, this is the recipe for you. The chicken is dressed up with warming spices like cinnamon, turmeric and cumin, and pairs perfectly with a light and airy slaw. The slaw is topped with the mighty nigella seed. It may look like a black sesame seed, but it gives off an amazing, nutty flavour that’s a cross between oregano and toasted onion. The slaw can also be made in about 10 minutes flat. How’s that for a quick and easy side dish?

Slow Cooker Chicken Shawarma with Cabbage Slaw

Prep Time: 15 minutes
Cook Time: 2 hours up to overnight
Total Time: 2 to 8 hours
Servings: 4

Ingredients:

Chicken Shawarma
1 tsp turmeric
½ tsp cumin
½ tsp coriander
½ tsp cinnamon
Pinch of cayenne
½ tsp black pepper
½ tsp sea salt
1 ½ lbs chicken thighs
½ cup veggie or chicken broth
¼ cup fresh parsley, roughly chopped

Cabbage Slaw
2 cups purple cabbage, sliced
2 cups savoy or green cabbage, sliced
2 carrots, grated
¼ cup parsley, roughly chopped
¼ cup extra-virgin olive oil
1 lemon, squeezed
1 garlic clove, minced
¼ tsp sea salt
Pinch of pepper
1 Tbsp nigella seeds

Directions:

Chicken Shawarma
1. Add the spices in a bowl to combine.

2. Coat the chicken in the spices, ensuring every crevice is marinated.

3. Place the chicken in the slow cooker and pour broth over top. Cook on high for 2 hours or on low for 6 hours.

4. When the chicken is done, roughly shred it into uneven pieces. If you want these pieces to be crisp, place them in the broiler for 5 minutes, or quickly saute in a pan with a bit of extra-virgin olive oil.

5. Place the shawarma on (or beside) the cabbage slaw and finish with a sprinkling of roughly chopped parsley.

Cabbage Slaw
1. While the shawarma is cooking, slice up the cabbage slaw. You can shred the cabbage and carrots in a food processor, using the grater attachment, or slice by hand, and use a box grater for the carrots. Both options work well.

2. Place the sliced purple and green cabbage, grated carrots and chopped parsley in a bowl.

3. Combine the dressing ingredients (olive oil, lemon, garlic, salt and pepper) in a separate bowl. Pour the dressing over the cabbage, and toss well. Finish with a sprinkling of nigella seeds on top.

Continue your cooking streak with these satisfying slow-cooker chicken dinners. For something quick, this 30-minute Instant Pot curry dish can do no wrong.

Tuscan cuisine is known for humble and delicious food, relying on impeccable regional ingredients. Don’t let this super quick vegetarian dinner recipe fool you: it’s substantial and nutritious, and the trick is to let the flavours of the marinated vegetables meld and intensify the kale and beans.

When it comes to the veggies starring in this vibrant dish, tuscan kale (often called cavolo nero or dinosaur kale or even lacinato kale) is more tender than the curly variety and is enriched with an abiding sweet and earthy flavour. Its versatility is highlighted in this quick sauté with marinated artichokes and sundried tomatoes, turning simple ingredients into a most satisfying supper.

Related: Our Easiest 5-Ingredient Dinner Ideas

20-Minute Tuscan White Bean Skillet Dinner

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4

Ingredients:

2 ½ Tbsp extra-virgin olive oil, divided
6 cups torn Tuscan kale (see tip)
Pinch each salt and pepper
½ onion, chopped
2 cloves garlic, minced
5 oil-packed sundried tomatoes, thinly sliced
1 ½ cups cherry tomatoes or can cherry tomatoes, drained
170 ml jar artichokes in oil, drained
540 ml/19 oz can cannellini beans, drained and rinsed
⅓ cup shaved Pecorino cheese or Parmesan cheese

Chopped parsley (optional)
Extra-virgin olive oil for drizzling
Artisanal loaf (optional)

Directions:

1. Heat 1 ½ tsp of the oil in a large skillet over medium heat. Add kale, and using tongs, toss to coat. Sprinkle with salt and pepper. Sprinkle with 2 tsp water to steam, tossing until wilted, about 1 minute. Transfer to a bowl.

Tip: To prepare kale, wash and drain. Tear kale away from the rib.

2. Add the remaining 2 Tbsp of oil to the pan; add onions and cook, stirring until softened, 3 minutes. Stir in garlic and sundried tomatoes and cook for 1 minute. Add cherry tomatoes and cook until almost softened, 3 minutes.

Variation Tip: Swap out sundried tomatoes in oil for roasted red peppers or marinated eggplant and swap out Pecorino cheese for feta or goat cheese.

3. Stir in beans and artichokes; cook, stirring to combine. Return the kale and cook until warmed. Top with cheese and sprinkle with parsley and drizzle with more olive oil.

4. Serve with crusty bread to round out the meal.

Dinner doesn’t have to be daunting. Here are Alton Brown’s quickest dinner ideas, 20+ tasty mains ready in 15 minutes and the most affordable healthy suppers to make at home.

Looking for a simple, bright and sunny dish to cast away your winter blues? Look no further! These flavour-packed tacos are the key. Fresh and flavourful charred pineapple salsa, zesty pickled cabbage, tender, crispy coconut shrimp and zesty lime crema come together to make for a new 30-minute dinner favourite.

Tropical Pineapple Coconut Shrimp Tacos

Prep/Cook Time: 30 minutes
Total Time: 30 minutes
Servings: 12 tacos

Ingredients:
1 cup water
1 cup rice vinegar
1 Tbsp sugar
1 tsp salt, divided
2 cups finely sliced red cabbage
4 slices pineapple, about ½ inch thick
1 jalapeno
2 rings red onion, about ½ inch thick
½ cup cilantro leaves and tender stems, chopped
2 limes, divided
1 cup sour cream
1 tsp agave syrup or honey
450g medium shrimp, thawed, peeled and deveined
½ cup flour
¼ tsp pepper
2 eggs, beaten
1 cup shredded, unsweetened coconut
¾ cup panko breadcrumbs
12 small flour tortillas

Directions:

1. Bring water, vinegar, sugar and ½ tsp salt to a boil in a medium saucepan. Add cabbage and boil for 2 minutes. Remove from heat, cover and set aside for 10 minutes. Drain and set aside to cool.

2. Heat a cast-iron skillet over medium-high heat. Cook pineapple, jalapeno and onion in batches until charred and tender, about 4 to 6 minutes, flipping halfway. Set aside to cool slightly. Once cooled, remove pineapple rind and chop the fruit and vegetables (use the seeds of the jalapeno if you want heat, discard if you want a milder salsa). Toss with the juice of one lime and cilantro.

3. Stir together the sour cream, juice of remaining lime, agave syrup or honey and 1 tsp zest in a small bowl.

4. Place flour and eggs into separate medium sized bowls. Stir remaining ½ tsp salt and pepper into eggs. Stir together coconut and panko in another medium bowl.

5. Dredge shrimp in flour, then egg mixture followed by coconut mixture. Heat enough oil to generously coat the bottom of a non-stick skillet over medium heat. Fry shrimp in batches until golden brown, about 3 to 4 minutes, turning halfway and replenishing oil, if needed between batches. Set aside on a cooling rack-lined baking sheet.

6. To warm tortillas, heat a cast-iron skillet over medium-high. Add tortillas in batches, cooking until browned on both sides, about 1 to 2 minutes, turning halfway. Wrap in a clean kitchen towel to keep warm while cooking remaining tortillas.

7. Spread tortillas with lime crema, topped with pickled cabbage, shrimp and pineapple salsa.

For a vegan alternative, whip up these coconut-crusted cauliflower tacos. For a post-meal treat, stick with the tropical theme and make one of our sunniest dessert recipes.  You can also add this reliable dinner staple to your arsenal of healthy Mexican recipes.