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Pineapple Core Applesauce
- Prep 5 min
- Total 25 min
- Makes 1½ cups
2 unpeeled gala apples, cut into 1-in. pieces
1 pineapple core and any scraps of flesh (no skin), cut into 1/2-in. pieces
¾ cup water
Sugar or honey, to taste (optional)
- Combine apples, pineapple core and water in a medium saucepan set over medium-high heat.
- Boil, stirring often, until liquid evaporates and apples are very tender, about 15 min.
- Let mixture cool slightly, then transfer to a blender. Blend on high speed until smooth. Stir in sugar or honey to taste, if desired.
More Food Waste Tips: If you have any fresh fruit drying out in your fridge, or frozen fruit, add them to the mix for a fruit punch applesauce.
Egg-Free Aquafaba (chickpea water) Meringue Kisses
- Prep 20 min
- Total 4 hrs 20 min
- Makes 80 to 85 kisses
1/2 cup aquafaba, from a can of Compliments No-Salt Added Chickpeas, at room temperature
1/8 tsp cream of tartar
12 tbsp granulated sugar
1 tsp cornstarch
1/2 tsp vanilla
- Position rack in centre of oven and preheat to 200F. Line two baking sheets with parchment.
- Pour aquafaba through a sieve into a medium bowl. Sprinkle cream of tartar overtop. Beat, using an electric mixer on medium-high speed, until soft peaks form when beaters are lifted, about 2 min. Gradually beat in sugar, 1 tbsp at a time, until stiff and glossy peaks form when beaters are lifted, 5 to 7 min. Beat in cornstarch and vanilla.
- Spoon meringue into a piping bag fitted with a large star or round tip. Pipe 1-in. wide kisses on prepared sheets 1-in apart.
- Bake until meringues are crisp and dry, 2 to 2 ½ hrs. Turn off oven and let meringues cool in oven completely, 2 to 3 hrs.
Tip: The aquafaba in no-salt added chickpeas whips better than regular chickpeas.
Roasted Cauliflower Leaves and Stalks
- Prep 5 min
- Total 25 min
Leaves and stem from 1 cauliflower, chopped into 1-in. pieces, washed and dried well
Olive oil
Salt
Pepper
- Position rack in centre of oven, then preheat to 425F. Toss the leaves and stem with a drizzle of oil on a baking sheet. Season with salt and pepper.
- Roast, stirring halfway, until vegetables are golden and tender, about 20 min.
More Food Waste Tips: This technique works with broccoli too.
Crispy Potato Skins
- Prep 5 min
- Total 20 min
Leftover potato peels, such as yellow potatoes
Olive oil
Salt
Pepper
- Position rack in centre of oven, then preheat to 375F. Toss potato peels with a drizzle of oil on a baking sheet. Season with salt and pepper. Arrange in a single layer. Bake, stirring halfway, until golden, 10 to 15 min. Potato skins will crisp up as it cools.
Tip: Scrub your potatoes well if you plan on baking the peels. If you’re not baking your peels as soon as you peel your potatoes, keep them in cold water with a squeeze of lemon to keep them from browning. Dry them well before baking.
More Food Waste Tips: This technique works best with yellow potatoes or Yukon Gold, but will work with Russet potatoes too. (Note only to Heather: doesn’t work with sweet potatoes.)
Jam Jar Vinaigrette
- Prep 5 min
- Total 5 min
- Makes about ¼ cup
3 tbsp olive oil
2 tbsp red wine vinegar
1½ tsp Dijon mustard
Honey, to taste (optional)
1½ tbsp berry jam*, such as raspberry, strawberry or blueberry
- Combine all ingredients in a near-empty jar of jam. Shake until well mixed. Stir in honey to taste, if desired.
*Tip: If making the recipe on its own, use 1½ tbsp jam.
More Food Waste Tips: Any near-empty jar of jam will work for this recipe. If using lighter-coloured fruit jams (such as peach) substitute with white wine vinegar.
Veggie Confetti Cream Cheese
- Prep time: 5 mins
- Total time: 5 mins
- Makes: scant 1/3 cup (note: enough for 1 bagel)
Ingredients
1/4 cup plain cream cheese
1/4 cup finely chopped tender vegetable and herb scraps
1/4 tsp onion powder
1/4 tsp garlic powder
1/8 tsp salt
Black pepper
Directions
- In a small bowl, combine cream cheese with vegetable and herb scraps, onion powder, garlic powder and salt. Season with pepper.
- Spread on toasted bagel for a veggie-loaded flavourful breakfast bagel topper.
Tip: Use scraps such as peels from carrot and cucumber, end pieces from bell peppers, celery and radish, and tender leaves stems from parsley, dill, chives or fennel fronds.
Roasted Fennel Stalk Salad with Fronds Dressing
- Prep time: 10 mins
- Total time: 25 mins
- Serves: 2 to 3 (as a side) (note 1/3 cup dressing)
Ingredients
300 g fennel stalks (from 2 large fennel bulbs)
4 tbsp olive oil, divided
1/8 tsp salt
Black pepper
Zest of 1 lemon
1/4 cup lemon juice
2 tbsp finely chopped fennel fronds
2 tsp honey
1 tsp Dijon mustard
2 tbsp finely grated parmesan
Directions
- Position rack in centre of oven, then preheat to 450°F.
- Remove any fronds from fennel stalks and set aside for dressing. Cut stalks into 4-in.-long pieces (if needed), then in half lengthwise. Toss with 2 tbsp oil and salt on a large baking sheet. Season with pepper.
- Roast, flipping halfway through, until golden-brown and tender, about 20 min.
- Meanwhile, whisk lemon zest and juice with fronds, honey, Dijon mustard and remaining 2 tbsp oil. Season with pepper.
- Drizzle dressing over roasted fennel. Sprinkle with grated parmesan before serving warm.
DIY Onion Peel Salt Seasoning
- Prep time: 5 mins
- Total time: 5 mins plus drying time
- Makes: 3 tbsp
Ingredients
1 cup packed onion or shallot peels
1 tbsp sea salt
Directions
- Separate onion or shallot peel layers, removing any spoiled edges and roots.
- Wash peels very well with water, then dry with a tea towel and arrange in a single layer on a cooling rack. Let stand until completely dry, preferably overnight. (If you have a lot of peels, arrange skins in a single layer on a baking sheet and bake in a 200°F oven until dry and crisp, 45 min to 1 hr.)
- Blend peels in a high-powered blender until finely ground.
- Stir in sea salt. Store in a covered container. Use to season meats and vegetables, stirring before using.
How to Grill Shrimp
Treat dad to grilled, perfectly cooked shrimp. It's easier than you think. Go surf and turf if you're feeling fancy. He'll be glad you did.