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(Baking, Dessert)
Chiffon Sponge Cake: Recipe developed at The Culinary Institute of America by Chef Instructor Brenda La Noue. |
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(Deep-Frying, Lunch & Snack, Side Dish)
Classic Canola French Fries: Canola oil is a great choice for high heat cooking. |
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 (Lunch & Snack, Appetizer, Heart-Smart)
Mini Calzones: Calzones, inspired by Italy, come in miniature versions in this recipe, making for a quick and delicious meal or snack any time of day. |
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(Dessert, Heart-Smart)
Apple-Raisin Crumble: This tasty, healthy dessert is delicious served warm or cold. |
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(Dinner & Main Course, Heart-Smart)
Beef Ragout with Grilled Bread: This dish can be made in a slow-cooker or the stovetop. Canola oil is used to make both the ragout and grilled bread because of its neutral flavor and heat tolerance. |
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(Salad, Heart-Smart)
Bistro Chicken Pasta Salad: You may want to double the recipe because it goes so fast. |
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(Baking, Gifts from the Kitchen, Dessert, Heart-Smart, Kids in the Kitchen)
Chewy Blueberry Oatmeal Cookies: Everyone should have a chewy oatmeal cookie recipe in their repertoire. |
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(Breakfast, Heart-Smart)
Cinnamon Oatmeal Pancakes: Kids always love pancakes and these are healthier than most with fibre and protein. |
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(Lunch & Snack, Appetizer, Heart-Smart)
Mini Calzones: Calzones, inspired by Italy, come in miniature versions in this recipe, making for a quick and delicious meal or snack any time of day. |
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(Baking, Dessert)
Quick Dark Chocolate Brownies: These better-for-you brownies are rich in chocolate, but balanced in sweetness by almonds, which also add a little crunch. |
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(Salad, Heart-Smart)
Quinoa, Black Bean & Mango Salad: Quinoa, an ancient “grain” that’s actually an edible seed related to beets and spinach, makes a fantastic base for a salad. |
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(Dinner & Main Course, Heart-Smart, Diabetic)
Vegetarian Portobello Mushroom Stack Over Quinoa: Quinoa has a lighter, fluffier texture than most whole grains, and is a rich source of protein. |
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