Christine Flynn

Chef and writer Christine Flynn on the everyday magic of slowing down for dinner—and five recipes that, together or alone, make a delicious meal.

I do not crave salad because it’s healthy; I crave it because it tastes good. In fact, my only objective in making a salad is that it be as delicious as possible. This is the kind of salad that makes people who hate kale come back for seconds, so don’t hesitate to double the recipe. —Christine Flynn

There’s something so meaty and more-ish about butter beans, and they look so good on the end of a toothpick that you may feel obligated to serve them when you put out a feast of small dishes for friends. This recipe also fits neatly into the category of “things that happen to be gluten-free and vegan,” which can be handy when you’re serving a group. —Christine Flynn

This salad is boasts big flavour and texture. The lemon gets a bit charred and chewy, the cabbage is nutty and coated in spicy, garnet-coloured harissa, and the herbs and crispy pita add the perfect amount of aromatic crunch to cut through the heat.

Sometimes I flip the script and make this for my daughters for breakfast. It’s eggy and fruity and a touch sweet, and comes together so quickly. —Christine Flynn

The pistachio butter used in this recipe is not exactly a sauce, but more of a creamy, nutty landing pad for the lamb.