Sun 12 Jul 2026

Honey Sesame Halloumi Spinach Salad

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If you are looking for a tasty, light meal on a warm summer day, try this salad from NYT Cooking. Make the dressing and toss it with the chickpeas, tomatoes and spinach. Sear the halloumi until browned on both sides. Add lemon juice, honey and sesame seeds to the pan and toss until the halloumi is glazed. Arrange halloumi on top of salad and serve.

Avoiding Additives and Preservatives

Use freshly squeezed lemon juice and pure honey. I used Kevala organic tahini and President’s Choice halloumi, which are free of additives and preservatives. Unico and Blue Menu chickpeas are free of additives and preservatives or you can soak and cook 1 cup (250 ml) of dried chickpeas. Make sure the sesame seeds do not contain preservatives or anti-caking agents.

Honey sesame halloumi spinach salad

Ingredients:

4 tablespoons (60 ml) fresh lemon juice, divided

3 tablespoons (45 ml) olive oil, divided

1 tablespoon (15 ml) tahini

1 tablespoon (15 ml) plus 1 teaspoon (5 ml) honey, divided

1 (15-ounce/443 ml) can chickpeas, rinsed

2 cups (500 ml) cherry tomatoes, halved

5 packed cups (1.25 L) baby spinach

Salt

8 ounces (227 g) halloumi, cut into ½- to ¾-inch- (1.25- to 1.88-cm-) thick slices, blotted dry

1 tablespoon (15 ml) white sesame seeds

Preparation:

In a large serving bowl, whisk together 3 tablespoons (45 ml) of lemon juice, 2 tablespoons (30 ml) olive oil, the tahini and 1 teaspoon (5 ml) honey until smooth. Toss in the chickpeas, tomatoes and spinach; season with salt and set aside.

Heat the remaining 1 tablespoon (15 ml) olive oil in a medium skillet over medium-high heat until hot. Add the halloumi to the pan; cook until the bottom is browned and it easily releases, 2 to 3 minutes. Use tongs to flip the halloumi and cook until just browned on the other side, about 1 minute more.

Top the halloumi with the remaining 1 tablespoon (15 ml) lemon juice, 1 tablespoon (15 ml) honey and the sesame seeds, and shake the pan to mix it together. Continue to turn the halloumi over, using them to stir the liquid and honey together, until browned all over and coated with the glaze and any seeds in the skillet, 1 to 2 minutes more. (If the honey threatens to burn, remove from the heat.)

Arrange the glazed halloumi on top of the salad and serve right away. Serves 2-4.

From NYT Cooking

 

Sun 5 Jul 2026

Greek Chicken Orzo Salad

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Greek Chicken Orzo Salad

This recipe from Half Baked Harvest is great for a summer lunch or dinner. Combine all the dressing ingredients in a large bowl. Grill the chicken and chop into bite-sized pieces. Cook the orzo, drain and add to bowl with the salad dressing. Add the chicken and remaining ingredients and serve warm or cold. Cook’s note: I did not use pesto or pepperoncini. I garnished the salad with basil leaves. I used half the amount of orzo called for in the recipe.

Avoiding Additives and Preservatives

I used Eden Organic red wine vinegar, President’s Choice Old-Fashioned Dijon mustard, Acetaia La Bonissma balsamic vinegar, Tre Stelle feta and Martelli black olives. All are free of additives. Use pure honey and freshly squeezed lemon juice. I have not been able to find pepperoncini that do not contain sulphites. You can omit them or substitute additive-free pickled jalapeno peppers, such as La Costena brand.

Greek chicken orzo salad

Ingredients:

Dressing

2/3 cup (165 ml) extra virgin olive oil

¼ cup (60 ml) red wine vinegar

2 tablespoons (30 ml) lemon juice

1 tablespoon (15 ml) honey

1 tablespoon (15 ml) Dijon mustard

1 shallot, chopped

½ cup (125 ml) chopped herbs, dill, basil, oregano, and/or thyme

Kosher salt and black pepper

Salad

1 pound (454 g) boneless skinless chicken tenders (omit if vegetarian)

1/3 cup (82.5 ml) basil pesto

2 tablespoons (30 ml) balsamic vinegar

1 pound (454 g) dry orzo

2 cups (500 ml) cubed feta cheese

2 cups (500 ml) cherry tomatoes, halved

2-3 Persian cucumbers chopped

1 cup (250 ml) pitted kalamata olives

2 roasted bell peppers, sliced

¼ cup (60 ml) chopped pepperoncini

Preparation:

To make the dressing, combine all ingredients in a large salad bowl.

Toss the chicken with pesto and balsamic vinegar. Set your grill, grill pan, or skillet to medium-high heat. Grill the chicken until cooked through, about 8-10 minutes. Give it a chop.

Bring a large pot of salted water to a boil. Boil the pasta to al dente. Drain. Add the hot orzo to the salad bowl full of dressing. Toss, toss! Add the chicken, feta, tomatoes, cucumbers, olives, peppers, and pepperoncini. Toss, toss! Serve warm or cold. The salad will develop more flavour as it sits. Serves 6.

From Half Baked Harvest

 

Sun 28 Jun 2026

One-Pan Mediterranean Shrimp

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This simple one-pan recipe from America’s Test Kitchen is quick and tasty. Slice and roast potatoes. Toss shrimp with seasoning. Flip potatoes and scatter shrimp and feta over top. Roast until shrimp are cooked through. Sprinkle olives and parsley over top and drizzle with oil before serving. Cook’s note: I omitted the lemon zest and wedges.

Avoiding Additives and Preservatives

Look for frozen shrimp preserved in salt only. Check the dried spices to make sure they don’t contain colour or anti-caking agents. Tre Stelle feta is free of additives. I used Martelli black olives, which are additive free.

One-Pan Mediterranean Shrimp

Ingredients:

1 ½ pounds (680 g) Yukon Gold potatoes, peeled and sliced ½ inch (1.25 cm) thick

2 fennel bulbs, stalks discarded, bulbs halved lengthwise and cut into 1-inch- (2.54-cm-) thick wedges through stem end

3 tablespoons (45 ml) extra-virgin olive oil, plus extra for drizzling

Salt and pepper

2 pounds (900 g) jumbo shrimp, peeled, deveined, and tails removed

2 teaspoons (10 ml) dried oregano

1 teaspoon (5 ml) grated lemon zest, plus lemon wedges for serving

4 ounces (113 g) feta cheese, crumbled (1 cup/250 ml)

½ cup (125 ml) pitted kalamata olives, halved

2 tablespoons (30 ml) chopped fresh parsley

Preparation:

Adjust oven rack to lower-middle position and heat oven to 450 degrees F (232 C). Toss potatoes, fennel, 2 tablespoons (30 ml) oil, 1 teaspoon (5 ml) salt, and ¼ teaspoon (1.25 ml) pepper together in bowl. Spread vegetables in single layer on rimmed baking sheet and roast until just tender, about 25 minutes.

Pat shrimp dry with paper towels. Toss shrimp, oregano, lemon zest, remaining 1 tablespoon (15 ml) oil, ½ teaspoon (2.5 ml) salt, and ¼ teaspoon (1.25 ml) pepper together in bowl.

Using spatula, flip potatoes and fennel so browned sides are facing up. Scatter shrimp and feta over top. Return to oven and roast until shrimp are cooked through, 6 to 8 minutes. Sprinkle olives and parsley over top and drizzle with extra oil. Serve with lemon wedges. Serves 4-6.

From America’s Test Kitchen

 

Sun 21 Jun 2026

Roasted Pepper, White Bean and Mozzarella Salad

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This delicious and nutritious salad from NYT Cooking takes only a few minutes to make. Whisk together the dressing ingredients in a large bowl. Add the peppers and beans and toss to combine. Add mozzarella, seasoning and little more oil. Scatter the basil over the salad and serve. Cook’s note: I used dill instead of basil. You can buy canned beans or soak and cook 1 cup (250 ml) of dried beans. If you want to make the roasted red peppers at home, heat the oven to 425 degrees F (218 C). Place 4 whole bell peppers (any colour) on a sheet pan, drizzle with olive oil and roast for 35 to 40 minutes, rotating halfway through, until the peppers are blackened and collapsed. Remove from the oven and allow to cool. Carefully peel away the skin and discard the core and seeds.

Avoiding Additives and Preservatives

Acetaia La Bonissma balsamic vinegar has no added sulphites. I buy it at my local Loblaws store. Pilaros and Unico roasted peppers are free of additives, as are Blue Menu beans. I used Tre Stelle fresh mozzarella.

Roasted pepper, white bean and mozzarella salad

Ingredients:

¼ cup (60 ml) extra-virgin olive oil, plus more for drizzling

2 tablespoons (30 ml) balsamic vinegar

1 large garlic clove, finely grated

Salt and pepper

1 (16-ounce/475 ml) jar roasted red peppers (preferably fire roasted), drained

2 (15-ounce/425 g) cans cannellini beans, rinsed

8 ounces (227 g) fresh mozzarella

Handful torn basil leaves

Preparation:

To a large bowl, add olive oil, vinegar and garlic. Season generously with salt and pepper and whisk to combine.

Tear the red peppers into strips, each about 1-inch (2.54-cm) thick. Add the peppers and beans to the bowl and toss to combine.

Transfer the mixture to a shallow serving dish or rimmed plate. Tear the mozzarella into bite-size chunks and nestle them among the beans and peppers. Season well with salt and pepper and drizzle with more olive oil.

Scatter the basil leaves over and serve. Serves 4.

From NYT Cooking

 

Sun 14 Jun 2026

Honey Baked Chicken Drumsticks

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This sheet-pan recipe from NYT Cooking combines chicken drumsticks and root vegetables with a delicious honey sauce. Marinate the chicken for 1 to 24 hours in advance of baking. Pour the chicken and marinade in pan, add the vegetables and toss to coat. Roast for 30 minutes. Remove the pan from the oven, increase the oven temperature, turn the chicken and vegetables, drizzle with honey and butter and roast for another 10-15 minutes. Toss the cooked chicken and vegetables in the sauce and serve garnished with scallions.

Avoiding Additives and Preservatives

Allen’s apple cider vinegar is additive free. Use tamari instead of soy sauce. Check the dried spices to make sure they don’t contain colour or ant-caking agents. Use butter that contains only milk or cream, no colour.

Honey baked chicken drumsticks

Ingredients:

2 tablespoons (30 ml) olive oil

2 tablespoons (30 ml) apple cider vinegar

1 tablespoon (15 ml) soy sauce

2 teaspoons (10 ml) ground ginger

1 ½ teaspoons (7.5 ml) onion powder

6 tablespoons (90 ml) honey, preferably clover

Coarse kosher salt and black pepper

8 skin-on chicken drumsticks

1 pound (454 g) root vegetables (any mix of carrots, parsnips and potatoes), cut into 1 ½ -inch (3.8-cm) pieces

4 tablespoons (60 ml) unsalted butter, cut into pieces

2 large scallions, thinly sliced crosswise

Preparation:

In a large bowl, stir together the olive oil, vinegar, soy sauce, ground ginger, onion powder, 4 tablespoons (60 ml) honey, 2 teaspoons (10 ml) salt and 1 teaspoon (5 ml) pepper. Add the chicken and turn to coat. If you have the time, cover and refrigerate for 1 to 24 hours.

Heat the oven to 425 degrees F (218 C).

Pour the chicken and all of its marinade into a 13-by-9-inch (33-by-22-cm) baking pan (preferably metal). Add the root vegetables and toss to coat in the marinade, then spread the chicken and vegetables in a snug but single layer. Roast for 30 minutes.

Remove the pan from the oven and turn up the heat to 450 degrees F (232 C). Turn the chicken and vegetables in the pan juices, then drizzle all over with the remaining 2 tablespoons honey and top with the butter. Continue roasting until the pan sauce is sticky and the chicken and vegetables are browned, 10 to 15 minutes.

To serve, tilt the pan to collect the sauce in one corner, then spoon it over the chicken and vegetables to make them glossy. Scatter over the scallions and serve directly from the pan. Serves 4.

From NYT Cooking

 

Sun 7 Jun 2026

Spinach and Feta Lentil Bowls

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This recipe from NYT Cooking is healthy, hearty and delicious. Blanch the greens and cook the eggs in boiling water. Remove the greens and eggs but reserve the boiling water. Add the lentils and simmer until they are tender but not mushy. While the lentils are cooking, squeeze the water from the greens and transfer them to a large bowl. Peel and halve the eggs. Drain the lentils, rinse with cold water and stir in oregano, crushed red pepper flakes and salt. Drizzle oil and lemon juice over the greens and season. Divide lentils, greens, feta and eggs among bowls and serve. Cook’s note: I omitted the lemon wedges.

Avoiding Additives and Preservatives

Check the dried spices to make sure they don’t contain colour or anti-caking agents. Tre Stelle or Krinos feta cheese is free of additives.

Spinach and feta lentil bowls

Ingredients:

Salt

1 pound (454 g) bitter greens, such as kale, mustard greens or escarole, tough stems removed, leaves sliced 1 inch (2.54 cm) thick

4 large eggs

1 pound (454 g) mature spinach, stems removed, leaves sliced 1inch (2.54 cm) thick (or use baby spinach)

1½ cups (375 ml) green or black lentils

2 teaspoons (10 ml) dried oregano, plus more for serving

1 teaspoon (5 ml) crushed red pepper, plus more for serving

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

1 lemon, halved

6 to 8 ounces (170 to 227 g) feta

Preparation:

Bring a very large pot of salted water to a boil (the water should taste salty). Add the bitter greens and eggs and boil for 4 minutes, then add the spinach. Continue to cook until the greens are softened and dark green, 2 more minutes. Use a slotted spoon to transfer the greens and eggs to a fine-mesh sieve to cool and drain; reserve the boiling water.

To the boiling water, add the lentils. Reduce heat and simmer until tender but not mushy, 10 to 20 minutes. When the lentils are just about done, transfer the eggs to a cutting board. Squeeze and press the greens to remove excess water, then transfer them to a bowl and set aside.

Drain the lentils in the fine-mesh sieve. Rinse the lentils under cold water and shake to dry. Right in the sieve, stir the oregano and crushed red pepper into the lentils; add more salt and crushed red pepper until the lentils are punchy.

Add the olive oil to the greens and stir to combine. Squeeze half the lemon over the greens and stir to combine. Season to taste with salt. Quarter the remaining lemon half for serving and slice or crumble the feta. If eating right away, peel the eggs.

Divide the lentils, greens, feta, eggs and lemon wedges among 4 bowls or airtight containers. Drizzle with oil, oregano and crushed red pepper. Serve immediately or refrigerate in airtight containers for up to 4 days. Serves 4.

From NYT Cooking

 

Sun 31 May 2026

Lemon Pepper Salmon Cakes

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This pantry-friendly recipe from Canadian Living makes tasty appetizers or a great weeknight supper. Cook and mash potatoes. Combine the mashed potatoes, breadcrumbs, green onions, parsley, lemon zest and juice, garlic, salt and pepper and an egg. Fold in the salmon. Shape into patties and cook in a non-stick skillet for about 8 minutes, turning once. Cook’s note: This recipe makes 30 small appetizer-size patties. I halved the recipe and made six large patties.

Avoiding Additives and Preservatives

Look for breadcrumbs without preservatives; panko crumbs are usually preservative-free. Use freshly squeezed lemon juice. I used Clover Leaf canned salmon, which is free of additives.

Lemon pepper salmon cakes

Ingredients:

2 large potatoes (450 g) peeled and halved

¼ cup (60 ml) dried breadcrumbs

2 green onions chopped

¼ cup (60 ml) chopped fresh parsley

½ teaspoon (2.5 ml) grated lemon zest

2 tablespoons (30 ml) freshly squeezed lemon juice

2 cloves garlic minced

½ teaspoon (2.5 ml) each salt and pepper

1 egg whisked

2 cans red sockeye salmon drained and flaked

2 tablespoons (30 ml) vegetable oil

Preparation:

In saucepan of boiling salted water, cook potatoes, covered, until tender, about 15 minutes. Drain and return to pot; using potato masher, mash until smooth.

In large bowl, stir together potatoes, breadcrumbs, green onions, parsley, lemon zest, lemon juice, garlic, salt and pepper; stir in egg. Fold in salmon. Let cool for 5 minutes. Shape by rounded 1 tbsp into ¼ -inch (5-mm) thick patties. (Make-ahead: Arrange on waxed paper–lined baking sheet; cover and refrigerate for up to 24 hours.)

In large nonstick skillet, heat oil over medium heat; working in batches, cook patties, turning once, until golden, about 8 minutes. (Make-ahead: Cover and refrigerate on foil-lined baking sheet for up to 24 hours. Reheat in 375 F/190 C oven until warm, about 6 minutes.) Makes 30 appetizer-sized patties.

From Canadian Living

 

Sun 24 May 2026

Shrimp Stir-Fry with Chives and Chiles

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This recipe from Bon Appetit is quick and tasty. Toss shrimp with jalapeños and cornstarch. Heat oil and cook shrimp for about four minutes. Add chives and ginger and cook for about a minute, then add mirin and soy sauce. Remove from heat and drizzle with sesame oil. Serve with steamed rice, if desired.

Avoiding Additives and Preservatives

Look for frozen shrimp with only salt added. Use tamari instead of soy sauce.  I used Shirakiku mirin and Lee Kum Kee sesame oil. Both are additive-free.

Shrimp stir-fry with chives and chiles

Ingredients:

1 lb (454 g) large shrimp, peeled, deveined, tails left on

¼ tsp (1.25 ml) Diamond Crystal or Morton kosher salt

Freshly ground pepper

1–2 jalapeños, thinly sliced

2 tbsp (30 ml) cornstarch

¼ cup (60 ml) vegetable oil

1 bunch chives (6–8 oz/170-226 g), cut into 2-inch (5-cm) pieces

1 2-inch (5-cm) piece ginger, peeled, cut into matchsticks

1 tbsp (15 ml) mirin

2 tsp (10 ml) soy sauce

¼ tsp (1.25 ml) toasted sesame oil

Steamed rice (for serving; optional)

Preparation:

Spread out shrimp, peeled, deveined, tails left on, on a large plate. Sprinkle kosher salt over and toss to coat. Return shrimp to a single layer; let sit 10 minutes.

Blot shrimp dry with a paper towel; season with freshly ground pepper. Scatter jalapeños over shrimp, then sprinkle cornstarch evenly over shrimp and jalapeño. Using your hands (wear kitchen gloves if you’d like), gently toss to coat.

Heat vegetable oil in a large skillet over high. Reduce heat to medium-high and, using tongs, carefully arrange shrimp in a single layer in pan (you may need to add more oil). Some chiles will stick to shrimp and that’s okay; add remaining chiles to pan. Cook, adjusting heat if needed and turning halfway through, until golden brown, about 4 minutes.

Increase heat to high, add chives and ginger and cook, tossing, until chives are slightly wilted and ginger is fragrant, 30–60 seconds. Add mirin and soy sauce and toss to combine. Remove from heat; add toasted sesame oil. Transfer to a platter and serve with steamed rice if desired. Serves 4.

From Bon Appetit

 

Sun 17 May 2026

Cheesy Baked Orzo with Marinara

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This recipe from NYT Cooking is a very tasty vegetarian side or main dish. Cook the orzo and set aside. Briefly cook garlic and red pepper flakes, add spinach and toss until it wilts. Add the marinara sauce, basil and spices and bring to a simmer. Add the cooked orzo, stir in the cheese, sprinkle with Parmesan and bake for about 20 minutes. Sprinkle with additional basil and serve warm.

Avoiding Additives and Preservatives

Check the dried spices to make sure they don’t contain colour or anti-caking agents. I used Ursini marinara sauce and Simple brand mozzarella, which contain no additives or preservatives. Genuine Parmesan is free of additives; look for the name stamped on the rind.

Cheesy baked orzo with mozzarella

Ingredients:

Kosher salt and black pepper

1 cup (250 ml) orzo

1 tablespoon (15 ml) olive oil

2 teaspoons (10 ml) minced garlic (about 2 cloves)

¼ teaspoon (1.25 ml) red-pepper flakes

5 ounces (140 g) fresh baby spinach

1 (24-ounce/750 ml) jar marinara sauce

½ cup (125 ml) chopped fresh basil leaves, plus torn or sliced basil for serving

1 cup (250 ml) shredded low-moisture mozzarella cheese (about 4 ounces)

1/3 cup (82.5 ml) grated Parmesan cheese

Preparation:

Heat the oven to 375 degrees F (190 degrees C) and bring a large pot of salted water to boil. Add the orzo and cook according to package instructions until just al dente. Drain the orzo and set aside.

Meanwhile, in a very large (12-inch/30-cm) ovenproof skillet, heat the olive oil over medium. Add the garlic and red-pepper flakes and cook until fragrant (don’t let the garlic burn), about 30 seconds to 1 minute. Add the spinach and a pinch of salt and cook, tossing often, until wilted, about 2 minutes. Add the marinara, basil, ½ teaspoon (2.5 ml) salt and ¼ teaspoon (1.25 ml) black pepper. Bring to a simmer over medium heat, stirring occasionally, then remove from heat.

Stir the cooked orzo into the sauce. Stir in the mozzarella, sprinkle the Parmesan on top, and bake, uncovered, until the Parmesan is melted and the pasta is heated through, 15 to 20 minutes. Sprinkle with additional basil and serve warm. Serves 4.

From NYT Cooking

 

Sun 10 May 2026

Green Onion Pancakes

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This recipe for savoury pancakes from the Globe and Mail is based on a Chinese snack or breakfast treat. Make the dough, knead it and let it rest for 30 minutes. Meanwhile melt the butter, combine with vegetable oil and stir in sesame oil. Divide the dough into four pieces and roll out. Brush with the butter-oil mixture and sprinkle with chopped green onions and salt. Shape the cakes and rest for another 20 minutes. Roll the cakes out again. At this point you can freeze the pancakes or fry them, one at a time, for 2-3 minutes per side.

Avoiding Additives and Preservatives

Make sure the butter does not contain colour.

Green onion pancakes

Ingredients:

2 cups (500 ml) all-purpose flour

½ tsp (2.5 ml) baking powder

¼ tsp (1.25 ml) baking soda

¼ tsp (1.25 ml) salt

¾ cup (187 ml) warm water

2 tbsp (30 ml) butter or shortening

2 tbsp (30 ml) cup canola or vegetable oil, plus extra for cooking

1 tsp (5 ml) sesame oil

1-2 bunches green onions, roughly chopped

Salt, to taste

Preparation:

In a bowl, stir together the flour, baking powder, baking soda and salt. Add the water and stir until the dough comes together. Knead for a few minutes until the texture is firm.

Cover dough with a towel and let it rest for about 30 minutes. Melt the butter or shortening and combine with the canola or vegetable oil in a small dish. Stir in the sesame oil.

Divide the dough into four pieces. Working with one at a time, roll out into a rectangle or oval as thin as you can get it. (Don’t flour the countertop; you’ll need the dough to grip in order to roll out thin.) Brush with the butter-oil mixture, scatter with green onions and sprinkle with salt.

The next step is to shape the cakes. There are many ways to do so, but here are two of the simpler methods. Starting at a long side, roll the dough up or fold it accordion-style, then coil it like a cinnamon bun. If you want to be more elaborate, coil each end in opposite directions, like an S. If you do this, fold the dough in half at the end, so the two coils are stacked on top of one another.

However you shape the coils, set them aside to rest for at least 20 minutes. This allows the gluten to relax, so you can roll the cakes out again without the dough springing back.

This time, roll them as thin as you’d like. You can try rolling the dough between two pieces of parchment; this minimizes the mess of escaping green onions and can make it easier to transfer the cakes to the pan. At this point, the cakes can be frozen between layers of parchment.

Heat a skillet over medium-high heat with a drizzle of oil, ghee, butter or the last of the oil mixture you used to brush the cakes. If you used parchment paper, peel off the top piece, invert the cake into the hot pan and then remove the other piece. Cook one at a time, covered (foil works well to trap the heat if you don’t have a lid) for 2 to 3 minutes. Flip and cook uncovered, reducing the heat to medium-low, until cakes are crisp and golden on both sides. Makes 4.

From the Globe and Mail

 

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