Salmon, Leek, & Dill Chowder
Salmon Leek and Dill Chowder By: George Brown College Culinary Program
Smashed Chickpea and Avocado Sandwich
Smashed Chickpea and Avocado Sandwich By: Food Innovation & Research Studio (FIRSt), George Brown College, Toronto
Crispy Tofu Italian Fritters
Crispy Tofu Italian Fritters By: George Brown College Culinary Program
Frittata with Artichokes, Tomatoes, Feta Cheese and Rosemary
Frittata with Artichokes, Tomatoes, Feta Cheese and Rosemary By: George Brown College Culinary Program
Lemon Blueberry Muffins
Everyone loves muffins! This Lemon Blueberry Muffin recipe by George Brown College's Culinary Program features cancer-fighting anthocyanidins from blueberries, plus sunny and tangy lemons contain a high amount of vitamin C, soluble fiber and they taste like summer! A healthy and yummy snack.
Lentil Buckwheat Pilaf with Pumpkin Seeds, Carrots and Goji Berries
Lentil Buckwheat Pilaf with Pumpkin Seeds, Carrots and Goji Berries By: George Brown College Culinary Program
Chicken Curry with Cauliflower Couscous
Chicken Curry with Cauliflower Couscous Recipe By: George Brown College Culinary Program
Crispy Miso and Sunflower Crusted Salmon
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Dark Cherry and Coconut Rice Pudding
Cherries are a tasty treat, and they are good for you too! This delicious and dairy-free dessert is high in vitamin C, soluble and insoluble fibre, and will satisfy your dessert craving.
Super Charged Broccoli and Apple Salad
Talk about super-charged! Recent studies show that cruciferous vegetables like broccoli could reduce the risk of colorectal cancer by 30%! With anti-inflammatory benefits of turmeric and fibre-filled apple, this salad is definitely a yummy nutritional powerhouse!