Belgian Endive is a bit of an acquired taste. A little bitter, it is especially used in French inspired salads, for crudities, and braised or grilled. Use any nuts or seeds you have on hand or prefer.

Simple meals are best for hot days! Summer along with smoke from forest fires arrived here all in one week. We went from braising to barbecuing in a matter of days. Grill baguette or buns to serve alongside this quick and easy meal.

This is a favourite spring luncheon meal, especially when you pull out home-made Stock – Chicken or Turkey from the freezer. Only use home-made stock in this simple yet elegant starter.

Madras Curry has a little more chili compared to other curry powders. This salad is perfect served over baby greens, alongside a tossed vinaigrette salad, in a lettuce wrap or a sandwich. It is so versatile! Use left-over chicken or buy a rotisserie chicken for…

Creamy Brie and sweet slices of pear are perfect with roasted chicken. The tart dressing compliments the dried cranberries and pears but sweeten it up with a little more honey if you prefer. Serving size will determine if this is lunch or dinner!

Reminiscent of Italian Pizzeria’s, this dressing is as close to the bottled salad dressing that we grew up with; only it has a much better olive oil, so a much better taste. It mixes up in minutes with dried herbs and no sugar as often…

This mayonnaise based dressing got its start in the early 1900’s and its name “Russian” because the original recipe had caviar in it, a Russian staple. However, it was created in New Hampshire.

It’s not quite winter, but apples abound, and dried sweetened cranberries are reminiscent of fall and Thanksgiving. Cranberries are very tart if not sweetened. We love Patience Fruit & Co Organic Dried Cranberries, sweetened with apple juice.

Pumpkin Soup has two countries that lay claim to the original concept. Haiti and France. WE love this simple soup when heading indoors and thoughts of heartier food slowly cooked is appealing after the long hot summer days of summer.

This salad was adapted from The New York Times article about Chef Mark Icon and his pizza restaurant, Lucali. Reminiscent of the leftover salad enjoyed with family on Sunday. Iceberg lettuce is sprinkled with marinated tomatoes, celery, red onions and canned olives. A pizza house…