Vegetarian

This classic hearty soup comes together in just half an hour—and makes great use of your parmigiano-reggiano rind to add depth of flavour.

When chef Suzanne Barr opened her first restaurant in Toronto, Saturday Dinette, she served up cornbread nightly to her guests, crisping slices of it on the flat top and serving it with floral butter. Here, she's updated that recipe with the addition of puréed beets, creating a psychedelic moment with the bright red swirls.

Add these turnip and beet pickles to savoury charcuterie boards during entertaining season—the acidity balanced out the rich meats and dips perfectly.

A creamy, colourful vegetarian dish that's perfect for winter. Tip: Steady stirring over a low simmer is what really makes this saucy risotto utter perfection.

Add some colour to your fettuccine pasta with a velvety, vibrant magenta beet sauce.