watermelon

This unconventional take on the Canadian classic was created for Chatelaine by Christine Sismondo. It uses fresh watermelon and a vegan Caesar mix instead of tomato clam cocktail. All the other products are sourced from Canadian companies with women at the helm.

Aguachile couldn’t be a more straightforward name for this coastal Mexican dish: it translates to “chili water” and is a spicier cousin of citrus ceviche. This version isn’t strictly traditional—aguachile is usually served in a nearly raw, less-cured state—but it’s a great option if you don’t have access to ultra-high-quality freshly caught shrimp. —Chantal Braganza

From fresh to frozen, sliced, diced, and puréed—you'll be surprised how easy it is to use up that whole melon you committed to at the store.

Don't let the rind go to waste!

Don't sweat it — it can take the heat. (And it makes a beautiful balsamic salad, too.)