Healthy Recipes

This tart and juicy salad comes together in minutes and acts as a zippy counterpoint to the rich spiciness of pozole. There’s no oil or emulsifier to dress the salad; make it immediately before serving. Chilling the produce just before prep is a nice touch.

In this homemade version of the 1990s weeknight hero, chicken takes a dip in a mayo-mustard blend, to keep the meat juicy and lock in flavour, before it hits the spice mix.

Pears, goat cheese, radicchio and walnuts make this your go-to side salad all winter long. Can't find watercress? You can also use arugula.

Predicated on pantry cooking, this gorgeous cookbook marks an aesthetic departure from Roman's previous releases.

An autumn salad, but with an Asian-Canadian twist. The dressing, made by blending fried shallots, imparts a delicious roasty flavour to every ingredient it clings to. —Jannell Lo