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Onions come in all sizes, shapes and colours and with different flavour profiles. 
They’re all tasty and are underrated for their nutritional value.
Recipe Swap

Enjoy an onion

They’re tasty with flavours that run from spicy to sweet and surprisingly nutritious

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Raw, sautéed, grilled, caramelized, fried or boiled, onions can be used in many different ways in an endless variety of dishes. In fact, onions are the most commonly used vegetable across the globe. We enjoy them for the crisp, spicy bite they provide when raw and the sweet, savoury depth they add when cooked. And
Take a bite out of food waste by making sure you use fruits and vegetables before they spoil.
Recipe Swap

Be a superhero by trimming food waste

Small steps can make a big impact in the 1.3 billion tons of food that’s wasted every year

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On a recent flight, I was pleasantly surprised by the built-in video screens with free movies in the seat backs. I settled in and decided on entertainment for my 2-1/2-hour flight. I tuned into an animated movie, “The Incredibles 2,” which tells the story of a superhero family. The supermom (Elastigirl) has the ability to
Squash provides health benefits and can be used in a variety of menus.
Recipe Swap

Let’s play ‘name that squash’

Squash is a nutrition all-star in all its many varied forms

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When I was growing up, we usually had two types of vegetables served for our evening meal. We usually had potatoes boiled or baked in their skins and a brightly coloured side vegetable. In the winter, our favourite was squash grown in our garden. It was mashed and served with a bit of butter, salt
A university research team estimates that feeding the global population in 2050 will require 12 million more hectares of arable land and one billion more hectares of pasture land if current food choices are maintained.
Editorial, Opinion

Editorial: Feeding the world — but with what?

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It’s commonly believed that the world is at risk of running out of food and enough land to produce it. It’s true that the world’s population continues to grow and an emerging middle class in developing economies is increasing the demand for a higher-quality diet. It’s also true that the number of hungry people on
Shot of an unidentifiable woman's hands making a heart shape over a sunset landscape
Opinion

Opinion: A love letter to you

Because of you, Canada’s food supply is some of the safest and most accessible in the world. Food in Canada is affordable, nutritious and backed by years and years of science and regulatory controls. These facts can sometimes be taken for granted or completely disregarded. With fearmongering headlines and the general misunderstanding of what goes
Pumpkins are delicious as well as decorative and shouldn’t be confined to a single holiday.
Recipe Swap

Put pumpkin on your fall menu

This autumn favourite is low in calories and high in fibre

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What’s your favourite dessert?” I asked my daughter. She was a preschooler at the time. “Pumpkin pie!” she exclaimed. Her answer surprised me. I was expecting to hear brownies or chocolate ice cream. “Really, pumpkin pie?” I asked. “Yes, but we can’t have pumpkin pie now,” she said. “It’s only for Thanksgiving.” I guess our
Vegetables such as eggplant can be grilled, roasted, fried, steamed and sautéed.
Recipe Swap

I’m keeping my day job

I learned there’s a lot to being a chef, and it’s mostly in the details

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“Zucchini are easier to slice if you cut them from top to bottom,” the student chef said to me. I cut the zucchini as described. I was enjoying a culinary workshop on Spanish and Mediterranean-inspired foods one afternoon at a conference out of state. “You were supposed to cut the zucchini on the bias,” the
Put a lid on food waste to help the environment and your bank account.
Other, Recipe Swap

Food waste in Canada and our role at home

Just how much food is thrown away in Canada? Probably far more than you think

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In Canada, as much as 40 per cent of our food is wasted. This waste happens at every step of the food chain, from fields to processing plants, to retail outlets to our homes. A study by Gooch et al in 2010 for Value Chain Management Report, showed consumers are the worst contributors of all,
Kale leaves are usually heavily textured.
Country Crossroads, Other

Growing your own kale

This veggie takes up little space and is packed with nutrition

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Many consumers want to know where their food comes from, how it is grown/raised, and its nutritional value, so are growing their own vegetables. Even some urban gardeners with very small yards can achieve this by using containers or interspersing a few veggies among their flowers. One very suitable vegetable is kale, because it takes

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