Sun 18 Oct 2026

Baked Chicken Ricotta Pasta

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This baked chicken ricotta pasta from NYT Cooking is a satisfying supper on a chilly fall night. Cook the chicken, then add the marinara sauce and cooked pasta. Layer the pasta mixture, ricotta and Parmesan in a baking dish. Top with the burrata and more Parmesan and bake until the sauce is bubbling and the cheese is melted. To brown the top, place the dish under the broiler for a few minutes.

Avoiding Additives and Preservatives

Make sure the oregano does not include colour or anti-caking agents. I made my own marinara sauce; you can find the recipe here. I used Tre Stelle ricotta, Bella Casara fresh mozzarella and genuine Parmesan (look for the name stamped on the rind).

Baked chicken ricotta pasta

Ingredients:

1 ½ pounds (680 g) boneless, skinless chicken breasts, patted dry

Salt and black pepper

2 teaspoons (10 ml) dried oregano

1 pound (454 g) short pasta, such as fusilli or wagon wheels

3 tablespoons (45 ml) unsalted butter or olive oil

2 (24-ounce/710 ml) jars marinara sauce

2 cups/16 ounces (500 ml/454 g) whole-milk ricotta

8 ounces (227 g) burrata or fresh mozzarella

2 ounces (57 g) Parmesan, grated (about ½ cup/125 ml)

Preparation:

Heat the oven to 400 degrees F (204 C).

Cut the chicken breasts into 1-inch (2.54-cm) cubes, then, directly on the cutting board, season with salt and pepper and toss with the oregano. Set aside to dry-brine a little while you cook the pasta.

Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and set aside.

Meanwhile, set a large Dutch oven over medium-high. Melt the butter and wait for it to stop foaming, then add the chicken in a single layer. Cook the chicken without disturbing it until browned on one side, 2 to 3 minutes, then stir-fry until no longer pink on the outside, about 1 minute. (Don’t overcook the chicken here; it will finish cooking in the oven later.)

Stir in the marinara sauce and bring to a simmer. Add the pasta and stir everything to combine.

Ladle half of the pasta into a 9-by-13-inch (23-by-33-cm) baking dish and spread into an even layer. Dollop all of the ricotta on top, then sprinkle with half of the Parmesan. Ladle the remaining pasta over the ricotta. Tear the burrata into large pieces over the pasta, then top with the remaining Parmesan. (At this point, you can cover the pan with foil and refrigerate for up to 2 days.)

Bake the pasta uncovered until the sauce is bubbling at the edges and the cheese has melted, 20 to 25 minutes. (It may need to bake up to 15 minutes longer if it’s been refrigerated.) Serve immediately. Serves 6-8.

From NYT Cooking

 

Sun 11 Oct 2026

Ginger Chicken Soup with Vegetables

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Fall’s lower temperatures means it’s time to make soup! This recipe from Real Simple is simple, soothing and delicious. Cook the onion, ginger and garlic until soft and fragrant. Add the broth and vegetables and cook until they are tender. Add shredded cooked chicken, peas and scallions and warm through. Serve garnished with more scallions. Cook’s note: I like vegetables in soup to be very tender, so I cooked them for closer to 30 minutes. I roasted and shredded two skin-on, bone-in chicken breasts instead of using a rotisserie chicken.

Avoiding Additives and Preservatives

I used Better Than Bouillon paste, which is free of additives, for the broth.

Ginger chicken soup with vegetables

Ingredients:

2 tablespoons (30 ml) olive oil

1 small onion, chopped

3 tablespoons (45 ml) grated fresh ginger

3 cloves garlic, finely chopped (about 1 tbsp/15 ml)

8 cups (2 L) low-sodium chicken broth

2 medium parsnips, peeled and chopped (about 2 cups/500 ml)

1 medium turnip, peeled and chopped (about 1½ cups/375 ml)

2 medium carrots, peeled and chopped (about 2 cups/500 ml)

2 ribs celery, thinly sliced (about 1 cup/250 ml)

¾ teaspoon kosher salt

4 cups (1 L) shredded cooked chicken (from a 2 ½-lb/1.13 kg rotisserie chicken)

½ cup (125 ml) frozen peas

6 scallions, trimmed and thinly sliced (about 1 cup/250 ml), divided

Preparation:

Heat the oil in a large saucepan or Dutch oven over medium heat. Add the onion, garlic, and ginger and cook, stirring, until fragrant, 1 to 2 minutes.

Add the broth. Stir in the parsnips, carrots, celery, turnip, and ½ teaspoon (2.5 ml) salt. Bring to a boil. Reduce heat and simmer until the vegetables are tender, 15 to 20 minutes.

Stir in chicken, peas, and ¾ cup (188 ml) scallions; cook until heated through, 3 to 4 minutes.

Ladle the soup into individual bowls; garnish with remaining ¼ cup (60 ml) scallions. Serves 6.

From Real Simple

 

Sun 4 Oct 2026

Pasta with Spicy Sausages, Tomatoes, Rosemary and Olives

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This simple but tasty pasta dish from NYT Cooking can be on the table in about half an hour. Brown sausage meat with rosemary, garlic and tomatoes. Stir in olives and cook for another few minutes. Cook the pasta, toss with the sauce and serve, garnished with parsley

Avoiding Additives and Preservatives

I used Free From hot Italian sausages and President’s Choice garlic-stuffed olives. Both are free of additives.

Pasta with spicy sausages, tomatoes, rosemary and olives

Ingredients:

2 tablespoons (30 ml) extra virgin olive oil

½ pound (227 g) hot Italian sausage, casings removed

1 large sprig fresh rosemary

1 fat garlic clove, finely chopped

1 ½ pounds (680 g) ripe plum tomatoes, trimmed and diced

¼ cup (60 ml) green pitted olives, slivered

Salt to taste

½ pound (227 g) pasta, like penne

Finely chopped parsley, for garnish (optional)

Preparation:

Warm the oil in a large skillet over medium-high heat. Add the sausage and rosemary; cook, breaking up the meat with a fork, until browned and cooked through, 5 to 7 minutes. Add the garlic, cook 1 minute. Add the tomatoes and stir occasionally until they have broken down and turned into a sauce, 10 to 15 minutes. Stir in the olives for the last 5 minutes of cooking. Add salt to taste, cover and keep warm.

Meanwhile, bring a large pot of salted water to a boil. Cook the pasta according to package directions. Drain well and toss with the sauce. Finish with parsley, if you like. Serves 2-3.

From NYT Cooking

 

Sun 27 Sep 2026

Grilled Chicken Thighs with Tomatoes

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This recipe, adapted from NYT Cooking, features grilled chicken thighs and grilled tomatoes with a tangy vinaigrette. Prepare the vinaigrette and set aside. Grill the chicken and tomatoes and drizzle with the vinaigrette before serving. Cook’s note: I didn’t have raisins, so I used dried cranberries, which worked well.

Avoiding Additives and Preservatives

I used Allen’s cider vinegar, President’s Choice Old-Fashioned Dijon, pure honey and Craisins dried cranberries. All are free of additives and preservatives.

Grilled chicken thighs with tomatoes

Ingredients:

2 pounds (900 g) bone-in, skin-on chicken thighs (6 to 8 thighs)

Salt and freshly ground black pepper

4 plum tomatoes, halved lengthwise

½ cup (125 ml) apple cider vinegar

1 tablespoon (15 ml) whole-grain mustard

1 tablespoon (15 ml) honey

1 teaspoon (5 ml) finely grated fresh ginger

¼ cup (60 ml) golden raisins or dried cranberries

4 fresh thyme sprigs

2 tablespoons (30 ml) extra-virgin olive oil, plus more for the grill

Preparation:

Heat the grill to medium-high.

While the grill heats, season the chicken thighs all over with salt and pepper, and season the cut sides of tomatoes as well.

Prepare the vinaigrette: In a small saucepan, whisk together the vinegar, mustard, honey and ginger. Season with salt and pepper and add the raisins and thyme. Bring the vinegar mixture to a boil and simmer for 3 to 5 minutes, until honey dissolves and flavours meld. Taste and season again if needed with salt and pepper and set aside.

Grease the grill grates and preheat the grill. Place the chicken thighs skin-side down and grill for 6 to 9 minutes, covered, until the chicken skin is golden brown, checking the grill marks periodically and moving when necessary to get an even colour on the skin.

Flip the chicken and add the tomatoes, cut-side down, to the grill. Grill for 8 to 10 minutes, until the tomatoes are charred in parts and the chicken is cooked through (the internal temperature should reach at least 165 degrees F/74 C).

Arrange the chicken and tomatoes on a platter and top with the warm vinegar and raisins. Drizzle with 2 tablespoons of olive oil and top with an extra dusting of freshly cracked pepper. Serves 4.

From NYT Cooking

 

Sun 20 Sep 2026

Grilled Eggplant and Green Onion Salad

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This salad from Canadian Living combines grilled eggplant, green onions and pita bread with lettuce, tomatoes, cucumbers, fresh herbs and a tasty dressing. The spices used are sumac and zaatar, Middle Eastern spices available at most grocery stores. Cook’s note: I used balsamic vinegar with a pinch of brown sugar instead of pomegranate molasses and butter lettuce instead of romaine and red leaf lettuce.

Avoiding Additives and Preservatives

I use Allen’s cider vinegar, President’s Choice Old-Fashioned Dijon mustard, Acetaia La Bonissma balsamic vinegar and pure maple syrup. All are free of additives. Check the dried spices to make sure they don’t contain colour or anti-caking agents.

Grilled eggplant and green onion salad

Ingredients:

Dressing

1/3 cup (82 ml) olive oil

3 tbsp (45 ml) pomegranate molasses

1 tbsp (15 ml) cider vinegar

2 tsp (10 ml) Dijon mustard

2 tsp (10 ml) maple syrup

½ tsp (2.5 ml) sumac

Salt and pepper

Salad

1 small eggplant cut in ½ -inch (1.25-cm) thick slices

4 green onions

2 pita breads

3 tbsp (45 ml) olive oil

2 tsp (10 ml) zaatar

2 cups (500 ml) chopped romaine lettuce

2 cups (500 ml) torn red leaf lettuce

3 mini cucumbers, sliced

1 ½ cups (375 ml) grape tomato, halved

Salt and pepper

¼ cup (60 ml) chopped fresh mint

¼ cup (60 ml) chopped fresh flat leaf parsley

Preparation:

Dressing

Combine ingredients and blend well. Dressing can be refrigerated for up to 5 days. Makes 2/3 cup (165 ml).

Salad

Preheat barbecue to medium-high heat; grease grill.

Brush eggplant, green onions and pita breads with oil; sprinkle eggplant and pitas with za’atar on each side.

Place eggplant on grill and cook, turning halfway through grilling time, about 4 minutes. Add green onions and pitas; continue grilling for 1 to 2 minutes each side, or until marked.

Remove eggplant, green onions and pitas from grill. Cut eggplant and green onions into bite-size pieces and break pitas into pieces.

In large bowl, add lettuce, cucumbers, tomatoes, eggplant, green onions and pita pieces. Drizzle with half of the dressing; toss gently. Season with salt and pepper. Sprinkle with mint and parsley; serve with remaining dressing. Serves 4.

From Canadian Living

 

Sun 13 Sep 2026

Grilled Chicken and Salad with a Soy Sesame-Ginger Dressing

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This recipe from Williams Food Equipment combines grilled chicken with a crunchy salad. The dressing acts as both a marinade for the chicken and a dressing for the salad. Cook’s note: I did not have access to a mandolin so chopped the cabbage by hand. I used green instead of red cabbage.

Avoiding Additives and Preservatives

Use tamari instead of soy sauce, as it is preserved with alcohol instead of sodium benzoate. I used President’s Choice pure sesame oil, Marukan rice vinegar and Tabasco sriracha. All are free of additives. Use freshly squeezed lime and orange juice.

Grilled chicken and salad with soy sesame-ginger dressing

Ingredients:

Marinade/dressing

¼ cup (60 ml) olive oil

¼ cup (60 ml) soy sauce

¼ cup (60 ml) rice vinegar

2 tablespoons (30 ml) sesame oil

1 tablespoon (15 ml) sugar

2 tablespoons (30 ml) fresh lime juice

¼ cup (60 ml) fresh orange juice

2 teaspoons (10 ml) grated fresh ginger

2 cloves garlic, minced

2 teaspoons (10 ml) sriracha

Salad

1 pound (454 g) chicken, thinly sliced and marinated

¼ red cabbage, finely shredded with a mandolin

Shredded carrots

1 cup (250 ml) snap peas, thinly sliced

4 green onions, thinly sliced

1 jalapeño, thinly sliced for garnish

½ cup (125 ml) fresh cilantro leaves

2 avocados, thinly sliced

Preparation:

For the dressing, mix all the ingredients together until well combined.

Reserve half of the dressing for the salad. Use the other half to marinate the chicken. Place the chicken in a bowl and pour the marinade half over the chicken. Cover and refrigerate for 30 minutes or up to 4 hours.

Using a handheld mandolin, finely shred the cabbage. Slice the snap peas, green onions, and jalapeño slices. Wash the cilantro well and chop. Thinly slice the avocados.

Add the chicken to the cooler side of the well-oiled grill and close the lid. After 4-5 minutes, turn once and cook an additional 4-5 minutes. Continue to grill and flip, as needed, until the thickest part of the breast reaches 160°F (71°C). After removing the chicken from the grill, the residual heat in the chicken breast will continue to increase until it hits the food-safe temperature of 165° F (74°C). Let the chicken rest for 5 minutes, then cut into slices.

Toss the vegetables with the reserved dressing. Layer on the grilled chicken slices and avocados. Garnish with your desired number of jalapeño slices and enjoy! Serves 4.

From Williams Food Equipment

 

Sun 6 Sep 2026

Grilled Spice-Rubbed Pork Tenderloin with Charred Fingerling Potato Salad

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This recipe from America’s Test Kitchen combines succulent spice-rubbed pork tenderloin with a delicious potato salad. Microwave the potatoes until they are softened and then thread onto skewers. Make the spice rub, set some aside and rub the rest into the pork. Grill the pork and potatoes. While the pork rests, combine vinegar and oil with the reserved spice mix. Add potatoes and remaining salad ingredients to the bowl and toss to combine. Slice the pork and serve with the salad. Cook’s note: I grilled and sliced red peppers instead of using jarred peppers.

Avoiding Additives and Preservatives

Check the dried ingredients to make sure they don’t contain colour or anti-caking agents. Instead of white balsamic vinegar, I used Acetaia La Bonissma balsamic vinegar, which has no added sulfites. Make sure the pecans do not contain preservatives. Unico roasted red peppers are free of additives.

Grilled spice-rubbed pork tenderloin with charred fingerling potato salad

Ingredients:

1½ pounds (680 g) fingerling potatoes, unpeeled, halved lengthwise

¼ cup (60 ml) vegetable oil, divided

2½ teaspoons (12.5 ml) kosher salt, divided

1¼ teaspoon (6.25 ml) pepper, divided

1 tablespoon (15 ml) packed brown sugar

2½ teaspoons (12.5 ml) smoked paprika

⅛ teaspoon (0.62 ml) ground cinnamon

⅛ teaspoon (0.62 ml) ground allspice

2 (1-pound/454-g) pork tenderloins, trimmed

2 tablespoons (30 ml) white balsamic vinegar

¾ cup (187.5 ml) jarred roasted red peppers, sliced thin

½ cup (125 ml) pecans, toasted and chopped

2 scallions, sliced thin

Preparation:

Toss unpeeled fingerling potatoes, halved lengthwise, with 1 tablespoon (15 ml) vegetable oil, ½ teaspoon (2.5 ml) kosher salt, and ¼ teaspoon (1.25 ml) pepper. Cover and microwave until softened, 6 to 8 minutes, stirring halfway through cooking. Drain potatoes well, then thread, cut side down, onto four skewers.

Meanwhile, mix packed brown sugar, smoked paprika, ground cinnamon, ground allspice, remaining 2 teaspoons (10 ml) salt, and remaining 1 teaspoon (5 ml) pepper together in bowl. Measure out 2 teaspoons (10 ml) spice mixture and set aside for salad. Pat 2 trimmed pork tenderloins dry with paper towels and rub evenly with remaining spice mixture.

Clean and oil cooking grate. Place pork and potatoes on grill. Cook (covered if using gas) until pork and potatoes are well browned on all sides and pork registers 145 degrees F, (63 C) 8 to 15 minutes, turning as needed. Transfer pork to carving board and potatoes to platter; tent both with aluminum foil.

Whisk 2 tablespoons (30 ml) balsamic vinegar, remaining 3 tablespoons (45 ml) oil, and reserved spice mixture together in large bowl. Carefully slide potatoes off skewers into bowl and add roasted red peppers, toasted pecans, chopped and scallions. Toss potatoes gently to combine and season with salt and pepper to taste. Cut pork into ½-inch- (1.25-cm-) thick slices. Serve with salad. Serves 4.

From America’s Test Kitchen

 

Sun 30 Aug 2026

Halloumi Tomato Salad with Herbs

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This beautiful and delicious salad from Evergreen Kitchen is a great way to use the season’s tomatoes. Zest and juice a lemon and set the juice aside. Combine the zest, parsley, mint, scallion, capers and pepper. Slice the tomatoes and sear the halloumi. Layer the tomatoes and halloumi on a platter, stir lemon juice and olive oil into the herb mixture and spoon it over the tomatoes and halloumi.

Avoiding Additives and Preservatives

I use Unico capers and President’s Choice halloumi. Both are free of additives.

Halloumi and tomato salad with herbs

Ingredients:

1 lemon (zest and juice)

2 tablespoons (30 ml) minced flat-leaf parsley

2 tablespoons (30 ml) minced mint

2 tablespoons (30 ml) minced scallion (green onion)

2 tablespoons (30 ml) minced capers (drained)

¼ teaspoon (1.25 ml) black pepper

3 large tomatoes

3 tablespoons (45 ml) extra-virgin olive oil

8.8 oz (250 g) halloumi cheese (1 block)

Preparation:

Zest and juice 1 lemon—you’ll need 2 teaspoons (10 ml) zest and 2 tablespoons (30 ml) juice. Set lemon juice aside for the end.

In a small bowl, combine lemon zest, parsley, mint, scallion, capers, and black pepper. Stir and set aside.

Cut 3 large tomatoes into thick slices (about ⅓-inch/0.8-cm thick).

Slice halloumi cheese (¼-inch/0.5-cm thick). Heat 1 tablespoon (15 ml) of extra-virgin olive oil in a large nonstick skillet over medium-high heat. Once hot, arrange cheese slices in a single layer. Cook until the bottom is golden brown, about 2 minutes. Flip and cook until the other side is golden brown, about 2 minutes.

Layer the seared halloumi and tomatoes on a serving platter. Stir lemon juice and remaining 2 tablespoons (30 ml) extra-virgin olive oil into the herb topping—then spoon it all over the halloumi and tomatoes. Serve immediately. Serves 4.

From Evergreen Kitchen

 

Sun 23 Aug 2026

Garden Ratatouille Pasta Salad

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This delicious pasta salad from Elle Gourmet is a great way to use late-summer produce. Cook the pasta and let cool. Cook eggplant and zucchini and set aside. Cook onion, pepper and garlic until softened and then add tomatoes, tomato juice, capers, hot pepper flakes and thyme. Cook for about 10 minutes and then return eggplant and zucchini to the pan and cook for another few minutes. Adjust seasoning and discard thyme. Add cooked pasta to the vegetable mixture and toss to mix. Serve warm or at room temperature. Top with basil, mozzarella and oil before serving. Cook’s note: If you can, cook the pasta the day before and refrigerate until ready to mix with the sauce. Refrigerating the cooked pasta allows it to firm up and not get soggy when added to the sauce.

Avoiding Additives and Preservatives

I used Heinz tomato juice, Unico capers and Tre Stelle bocconcini. All are additive-free. Check the hot pepper flakes to make sure they don’t contain colour or anti-caking agents.

Garden ratatouille pasta salad

Ingredients:

12 oz (340 g) fusilli or other short pasta

6 tbsp (90 ml) olive oil divided, plus more for drizzling

1 large globe or graffiti eggplant cut into ½ -in (1.25-cm) dice

Kosher salt

2 medium zucchinis cut into ½ -in (1.25-cm) dice

1 medium yellow onion finely diced

1 red bell pepper cut into ½ -in (1.25-cm) dice

4 cloves garlic minced

2 cups (500 ml) cherry tomatoes halved

2 cups (500 ml) tomato juice

¼ cup (60 ml) drained capers

½ tsp (2.5 ml) crushed hot pepper flakes plus more for serving

1 sprig fresh thyme

¼ cup (60 ml) fresh basil leaves torn, for garnish

1 ball (about 140 g) buffalo mozzarella, torn into pieces

Preparation:

Bring large pot of salted water to a boil. Add pasta and cook until al dente, 6 to 7 minutes. Drain and let cool briefly; do not rinse. Toss pasta with 1 tbsp (15 ml) of the olive oil. Spread out evenly on baking sheet to cool while preparing ratatouille.

Heat 2 tbsp (30 ml) of the olive oil in large non-stick skillet over medium heat. Add eggplant, season with salt and cook, stirring frequently, until soft and starting to brown, 10 to 12 minutes. Transfer to large plate.

In same skillet (no need to wipe it), heat 1 tbsp (15 ml) of the olive oil over medium-high heat. Add zucchini and cook, stirring frequently, until tender-crisp, 3 to 4 minutes. Transfer to plate with eggplant.

Heat the remaining 2 tbsp (30 ml) olive oil in same pan. Add onion, bell pepper and garlic and cook, stirring frequently, until softened, 4 to 5 minutes. Add tomatoes, tomato juice, capers, hot pepper flakes and thyme and cook, stirring occasionally, until tomatoes have broken down into sauce, 8 to 10 minutes. Add cooked eggplant and zucchini. Bring to a gentle boil, then reduce heat to low and simmer until eggplant is soft, about 5 minutes. Remove from heat. Taste and adjust seasoning as needed. Discard thyme sprig.

Add cooked pasta to ratatouille mixture and toss to evenly coat noodles. Transfer to serving bowl. (The salad can be served warm or at room temperature.) Before serving, sprinkle with basil, top with mozzarella and drizzle with some olive oil. Leftovers can be stored in airtight container in refrigerator for up to 2 days. Serves 6.

From Elle Gourmet

 

Sun 16 Aug 2026

Grilled Chicken with Blueberry Sauce

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Blueberries are usually for dessert, but this savoury blueberry sauce from Canadian Living is a wonderful complement to grilled chicken. Cook onion in oil for 5 minutes and then add blueberries, vinegar, maple syrup, rosemary, cornstarch, mustard, salt and pepper. Bring to a boil and then simmer for a few minutes until the blueberries burst and the sauce thickens.

Avoiding Additives and Preservatives

I used Acetaia La Bonissma balsamic vinegar, which has no added sulfites. Use pure maple syrup and check the dry spices to make sure they don’t contain colour or anti-caking agents.

Grilled chicken with blueberry sauce

Ingredients:

2 tablespoons (30 ml) olive oil, divided

¼ cup (60 ml) finely chopped red onion

¾ cup (187 ml) fresh or frozen blueberries

3 tablespoons (45 ml) balsamic vinegar

2 tablespoons (30 ml) maple syrup

1 ½ teaspoon (7.5 ml) chopped fresh rosemary

1 teaspoon (5 ml) cornstarch

½ teaspoon (2.5 ml) dry mustard

Salt and pepper

1.5 lb (675 g) chicken cutlets

Preparation:

In small saucepan, heat half of the oil over medium heat. Add onion and cook, stirring, until softened, about 5 minutes. Add blueberries, vinegar, maple syrup, rosemary, cornstarch and mustard; season with salt and pepper. Bring to boil, reduce heat to medium-low and simmer until blueberries burst and sauce has thickened, 2 to 3 minutes.

Meanwhile, preheat barbecue to medium-high heat; grease grill. Brush chicken cutlets with remaining oil on each side; season with salt and pepper. Place chicken on grill, close lid. Grill until the chicken is no longer pink inside, turning halfway through grilling time, 3 to 5 minutes. Serve chicken with blueberry sauce. Serves 4.

From Canadian Living

 

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