Stovetop

Serve these lemony sautéed shrimp on top of cheesy grits for an easy weeknight meal that's full of flavour.

Wrapped in iceberg lettuce cups, and garnished with pickled carrots and tahini sauce, this sandwich gives lunch a creative (and healthy!) boost.

Rye, spread with dill and horseradish sour cream, topped with boiled eggs and pickled vegetables. 

This Austrian specialty traditionally uses veal, but thin cutlets of pork, turkey and chicken are less expensive–and equally delicious. The secret to its crispiness? Cook them in small batches. It’ll help keep the temperature of the oil constant, and they’ll remain crisp.

This BLT has serious zing and crunch thanks to a zippy hummus, English cucumbers and edamame.