Chatelaine

Whole roasted cauliflower has recently become the darling of trendy restaurants, and with good reason: Not only is it stunning, it’s also easy and delicious.

Gnudi are little dumplings that are like ravioli without the pasta case. After many tests, we discovered that instant mashed-potato flakes make the lightest, fluffiest gnudi we’ve ever tasted.

Small green “Puy” or “French” lentils look and taste lovely as a base for roasted vegetables, and they’re packed with protein and fibre as well. Look for them in bulk food shops.

A cheesy melt topped with lightly dressed, peppery arugula makes for the perfect lunch or simple dinner.

Pacing, typing and doing laundry all count as exercise.

In this exclusive excerpt of her new memoir, Open Heart, Open Mind, Olympian Clara Hughes writes about her adolescent experiences of binge drinking, theft and sex.

The combination of fresh and dried mushrooms adds lots of delicious umami flavour, and you can serve it with crostini, crackers or vegetables. It's basically a vegetarian version of chicken liver pâté and is a Chatelaine staff favourite. You can make it up to 2 days ahead.

Chatelaine editors offer their best tips for getting out the door.

To get the pork tenderloins beautifully golden, pat them dry all over with paper towels before brushing them with the Dijon mixture.

Keeping a tiny piece of the centre core in each fennel wedge makes it pretty for presentation, but it’s not crucial. Even if the wedges fall apart, they’re still tasty.

This 20-minute pasta is almost as simple as it gets: throw the sauce’s ingredients into the blender, blitz until smooth, then pour over hot noodles.

Fresh arugula makes a nutty and almost spicy pesto. Make it ahead and keep in the fridge for up to 3 days.