2 cups lentils or black beans, cooked
1 cup chopped cucumber
1/2 cup chopped red onion
2 tomatoes, chopped
1 yellow pepper, chopped
1 cup chopped cauliflower
1/2 cup chopped parsley
1/4 cup feta cheese, crumbled

Vinaigrette
1/2 cup sliced black olives
2 Tbsp lemon juice
1/2 tsp each salt and pepper
1 Tbsp red wine vinegar
2 cloves garlic, minced
2 tsp dry crumbled oregano
2 tsp dry crumbled parsley or mint
2 tsp dry crumbled basil
1 tsp Greek seasoning
1/3 cup canola oil

Combine salad ingredients. In a separate bowl combine vinaigrette ingredients. Pour over salad mixture. Stir to combine.

Serves 16

Nutritional information available from canolainfo.org.

2 oz. butter
1 medium carrot, sliced
1 onion, finely diced
1 celery stalk, finely diced
12 mussels
12 oysters
8 oz. white fish
8 oz. shrimp
2 tbsp brandy

Sauce
4 oz. butter
1/2 cup flour
1 tsp salt
4 cups milk
1/4 cup tomato puree
1/2 cup white wine
1 tsp prepared mustard
1 container (9 oz. / 270 mL) cream
1/4 cup  chopped parsley
cayenne pepper to taste
lemon juice to taste

Melt the butter in a deep pan. Add vegetables and brown. Chop the seafood and add to pan. Add brandy and flambé. Make white sauce by melting the butter in a saucepan on low heat, stirring in the flour and salt and gradually whisking in the milk. Add the tomato puree, wine, mustard and white sauce to the seafood and vegetables. Bring to the boil. Add cream and parsley and garnish with a sprinkle of cayenne. Salt, pepper and lemon juice may be added to taste.

Serves 6 to 8

Nutritional information available from Agriculture and Agri-Food Canada.

1 tbsp vegetable oil
2 cups sliced white mushrooms
2 cloves garlic, minced
1 onion, chopped
1 tsp dried Italian herb seasoning
1 sweet red pepper, chopped
1 can (14 oz/398 ml) pizza sauce
2-1/4 cups water
3 tomatoes, chopped
1/2 cup diced ham
3/4 cup croutons
3/4 cup shredded mozzarella cheese

1. In large pot, heat oil over medium heat.  Stir in mushrooms, garlic, onion and seasoning; cook for 5 minutes or until softened.
2. Stir in red pepper, pizza sauce and water; bring to boil.  Stir in tomatoes and ham; reduce heat, cover and simmer for 10 minutes or until flavours have blended.  (Make-ahead: Cool, cover and refrigerate for up to 2 days.) 
3. Divide croutons among bowls; spoon soup over top.  Sprinkle with cheese.

​Serves 6

Nutritional information is available from Foodland Ontario.

Crust
1 1/3 cup shortbread cookie crumbs (12 cookies)
¼ cup melted butter

Combine ingredients; mix well. Press into 9-inch springform pan. Bake in preheated 350°F oven for 10 minutes.

Filling
2 cups shredded carrots (3 to 4)
3 pkg. (250 g each) light or regular cream cheese, room temp
1/3 cup  granulated sugar
1/3 cup maple syrup
3 eggs

Simmer shredded carrots in water to cover for 5 minutes. Drain and remove excess liquid. In food processor combine carrots, cream cheese, sugar and maple syrup; process until completely smooth and evenly coloured. Add eggs, one at a time, and mix until just blended. Pour onto crumb crust and bake at 300°F for 45 minutes or until centre is almost set. Cool to room temperature. Refrigerate 3 hours or overnight.

Optional Garnish
¼ cup water
¼ cup granulated sugar
½ cup shredded carrots

​In small saucepan simmer water with sugar for 5 minutes. Add shredded carrots and simmer 5 minutes. Drain well and scatter on top of chilled cheesecake.

Serves 12

Nutritional information available from Foodland Ontario.