Add them to tacos, sandwiches and more. Get this pickled red onions recipe at Chatelaine.com

Quick-pickled red onions

a:2:{s:4:"time";d:1491578861;s:6:"author";i:857473;}

Vegetarian

Recipes

There's nothing more refreshing than watermelon on a hot summer's day. Add a hint of mint and tarragon to your cucumber-watermelon salad for a twist!

Cucumber-watermelon salad

a:2:{s:4:"time";d:1464092906;s:6:"author";i:857473;}

This weeknight dinner is a deceptively simple dish that looks amazing. (For nights when you're low on time, but still crave something different for dinner.)

Polenta with mushrooms and fried egg

a:1:{i:0;s:743:"1. Melt butter in a large frying pan over medium. Add fennel and cook until tender, about 10 min. Stir in mushrooms until warm, 1 min. Stir in lemon juice. Transfer to a plate. 
2. Boil 2 cups milk, water and salt in a saucepan. Reduce heat to low. Whisk in cornmeal and simmer until thickened, 2 to 3 min. Remove from heat and let stand for 
2 min. Whisk in remaining 
1/2 cup milk and parmesan.
3. Return frying pan to burner over medium. Add oil. Crack eggs into pan. Cook, covered, until whites are set but yolks are still runny, 2 to 3 min. 
4. Divide polenta among 4 plates. Top with mushroom mixture, then egg. Sprinkle with fennel fronds.
Per serving  364 calories, 19 g protein, 38 g carbs, 15 g fat, 4 g fibre, 626 mg sodium.
";}

a:2:{s:4:"time";d:1472482481;s:6:"author";i:857473;}

fall

Firm, crunchy-when-ripe pears are perfect for this crisp, refreshing fennel salad.

Pear, radish and fennel salad

a:2:{s:4:"time";d:1441725192;s:6:"author";i:229178;}

This satisfying winter salad is stars broccoli, quinoa, almonds and parsley. Get the recipe and more at Chatelaine.com

Hearty winter salad

a:2:{s:4:"time";d:1450104243;s:6:"author";i:229178;}