Chatelaine

These crunchy, buttery green beans come together in a flash—you can also boil the beans in advance, drain and refrigerate until you're ready to sauté.

If you have cucumbers and vinegar, you can have quick pickles in 15 minutes flat (plus an overnight in the fridge).

After a quick dip in boiling water, tender-crisp green beans are drenched in nutty brown butter and topped with toasted almonds.

These green beans are finished on the grill to add a little char before being dressed with a kicky, umami-laden sauce.

Tender-crisp green beans get a major flavour upgrade with the addition of nutty, garlicky pesto (homemade or store-bought).

The secret to these chewy squares? Maple sugar! (You can find it in fine or coarse granules or flakes, and any option will work with this recipe.)

Five-spice powder, lime juice and brown sugar add sweet and spicy kick to grilled chicken breasts. 

This recipe skips blanching and sends green beans straight to the frying pan, where they get a zippy ginger seasoning and are finished with crispy fried onions.

Mild Italian bacon and balsamic vinegar jazz up green beans. Bonus: The majority of this recipe can be prepared in advance, making it the perfect side dish for a holiday feast.

Store-bought garlic butter streamlines prep while panko and almonds add crunch. This recipe can be easily doubled or tripled if you're feeding a crowd.

There are plenty of ways to celebrate apple season, but this might just be one of our favourites; there's nothing more perfect on a brisk fall day than a batch of classic apple crisp with a cool scoop of vanilla ice cream (just like Grandma used to make!).

Ginger and cinnamon add flair and flavour to a crisp that bakes quickly in a pie plate.