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Asian-Style Edamame and Corn Salad

ue local corn and edamame to make a vegetarian main course salad

Makes: 4 cups (1L) This late summer early fall salad uses local corn and edamame. The Japanese have been eating edamame (pronounced ey-dah-MAH-meh) for over two thousand years.  These delicious, albeit mild tasting, green soy beans can be found at farmers’ markets, the frozen vegetable section or frozen health food section in larger supermarkets or […]

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Roasted Roma Tomatoes

Capture the taste of summer and roast Romas for those long winter months when it’s so bleak outside you lose the memory of a hot sunny day! Tip: you probably will wish you had made a double batch….if you do, go ahead and double everything. Roast in two separate pans on two separate racks in […]

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Mexican Street Style Grilled Corn VEG, GF

mairlyn is holding a platter of grilled corn

Makes 5 cobs The first time my husband and I had Mexican Street Style Grilled Corn was at a cute little place on College Street in Toronto. We both took a bite, looked at each other and said, “Oh, we’ve gotta make this at home” If you love Mexican food and grilled corn, this is […]

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Blueberry Breakfast Biscuits

a tray of biscuits loaded with blueberries

Makes 12 These blueberry breakfast biscuits are loaded with blueberries. I’m talking jammed packed full of blueberries. The dough is basically just holding the blueberries together. These biscuits are less sweet than most biscuits because as a cookbook author I wanted the flavour of the blueberries to sing out, not the sugar.  Think of these […]

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No Bake Individual Blueberry Cheesecakes

no bake blueberry cheesecake

Serves 6 If you follow me you know I do not sacrifice flavour when I put my Mairlyn spin on a dessert. This lower fat, lower sugar no bake blueberry cheesecake has just the right amount of sweet, blueberries and cheesecake flavour to satisfy your cheesecake wishes. Blueberry Sauce: 2 cups fresh blueberries divided – […]

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Blueberry Salad with Barley and Dill

Barley and blueberry salad with fresh dill

Makes 4 cups This easy to make summer salad using fibre rich cooked barley and seasonal local blueberries is a cinch to make. Note: this salad uses leftover cooked barley – click here for Barley 101 so before you start this recipe, you need to have cooked cold barley on hand. I cook a pot […]

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Cranberry Maple Butter Tarts

all Canadian recipe for butter tarts

From Homegrown Recipe by: Sue Soderman, P.H.Ec. Makes 12 tarts These maple cranberry butter tarts fall under my definition of a treat. They are fabulous to eat and only to be indulged in for special occasions, savouring every morsel. Three professional home economists worked on this recipe. Sue Soderman submitted the recipe, but I felt […]

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How to Save Money on Groceries

Mairlyn is standing in front of a table

Groceries are getting more expensive especially during these Covid times, but the cost of choosing healthier foods doesn’t have to put a burden on your grocery budget. Studies show that eating whole foods and less refined or processed foods fill you up better than those convenience foods. Cooking from scratch, in the long run, is […]

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Asparagus Salad

a summer side dish

Serves 4 Cue the fireworks it’s local asparagus season. There is nothing better than fresh local produce. It’s a win/win when you buy local, you’re getting the freshest possible produce and you are supporting our Canadian farmers. This asparagus salad is easy to make and loaded with  flavour and good for you produce. Your immune […]

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Asian Barley Salad

a summer salad with barley and almonds

serves – 4 Fibre is a super star in my books. Fibre helps support your immune system, especially soluble fibre. The two soluble fibre stars in this recipe are barley and peas. This is one of my all-time favourites for a spring or summer dinner. Plan ahead and cook the barley the night before. Then […]

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