April 6–10

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Chili-Lime Chicken

• 16 cherry or grape tomatoes, halved
• 4 tsp avocado oil, plus more for drizzling
• 4 boneless, skinless chicken breasts, about 4 oz each
• 1 lime, juiced
• 1/4 tsp crushed chili flakes
• 4 cups mâche*
• 1/4 cup shaved Parmesan

Noodles with Stir-Fried Vegetables

• 1 250-g package cellophane noodles
• 1 tbsp toasted sesame oil
• 2/3 cup baby corn, halved diagonally
• 2/3 cup snow peas, split vertically into shreds
• 4 green onions, sliced
• 1 large red chili pepper, seeded and sliced
• 1 carrot, sliced into thin shreds
• 1 cup canned water chestnuts, drained
• Soy sauce
• 2 tbsp chopped fresh cilantro
• salt and ground black pepper

Seared Tofu with Black Bean & Mango

• Rice
• 2¼ cups water
• 1½ cups rice, rinsed
• 3/4 tsp kosher salt Black Beans
• 1/4 cup extra-virgin olive oil
• 1 cup red onion, diced
• 2 tsp ground cumin
• 2 tbsp grated fresh ginger
• 2 garlic cloves, minced
• 1 15-oz can black beans, in liquid Tofu
• 1 lb extra-firm tofu cut into 4 thick slices Salsa
• 2 ripe mangoes, peeled and diced
• 1 medium tomato, cored, seeded and diced
• 1/4 cup fresh cilantro, chopped, plus more for garnish
• 3 tbsp freshly squeezed lemon juice
• 2 tbsp red onion, minced
• 1 jalapeno pepper with seeds, minced
• 1¼ tsp extra-virgin olive oil
• 1 pinch kosher salt
• 2 tbsp fresh lemon juice

Spinach Salad with Sun-Dried Tomatoes

• 1 lb fresh spinach or baby spinach leaves
• 1 cup roasted red peppers (a 12-oz jar, roughly 4 red peppers), drained, and blotted dry with paper towels
• 1 15-oz can chickpeas, drained and rinsed
• 4 to 5 oz feta cheese, crumbled

Warm Tomato-Garlic Vinaigrette
• 3 to 4 tbsp extra-virgin olive oil
• 10 to 12 sun-dried tomatoes packed in oil, drained, and cut into julienne strips
• 2-1/2 tbsp minced garlic
• 2/3 cup balsamic vinegar
• 1 tsp salt, or to taste
• 1/3 tsp freshly ground black pepper
• ½ lb boneless, skinless white-meat chicken

Portobello Mushroom and Canadian Swiss Pizza

• 1¼ cups (300 mL) chocolate biscuit or graham
• 1/4 cup (50 mL) melted butter
• 1/4 cup (50 mL) for the crust sugar
• 1/3 cup (75 mL) for the filling sugar
• 1/4 cup (50 mL) water
• 1½ cups (375 mL) cranberries, fresh or thawed
• 1 lb (500 g) Canadian Cream Cheese, softened
• 1 cup (250 mL) sugar
• 1/2 cup (125 mL) flour
• 3/4 cup (175 mL) whipping cream
• 2 tbsp (30 mL) lemon juice
• 1 tsp (5 mL) vanilla
• 3 eggs
• 1/2 cup (125 mL) sour cream
• 4 oz (120 g) white chocolate, melted and cooled
• 4 oz (120 g) semi-sweet chocolate, melted and cooled

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