produce

Spring greens pesto fights food waste, and is as flexible as it is tasty. Find out how you can create restaurant-quality pesto with leftover veggie scraps.

Find simple ways to make the most of an early fall farmers' market haul.

Our associate food editor, Lyn, brought in a special treat for us this week – yellow pomegranates! We're all very familiar with the plump red variety with ruby red seeds, but this was the first time any of us had tried the yellow-skinned variety.

Make use of this in season produce with a ginger and mushroom soup, a dilled pickled side dish, and green beans with pancetta

Add a little international flavour to your usual roster of fruits and veggies with these nutritious plants from outside of Canada.