This unique winter salad makes use of quinoa and kale, balanced with the sweetness of dried cranberries and salty nuggets of crumbled feta.
Traditional spanikopita is made with spinach - this version makes use of hardy kale, which is perfect for cooking down with garlic and mixing with salty feta cheese.
As my daughter's taste has become more discriminating with each new dish she tries, I've become more creative with the food I cook to keep her palate satisfied, but also healthy.
Fenugreek has been used to aid in milk production for centuries. This potato curry makes great use of leftover baked or boiled potatoes - or put a pot on to simmer in the morning to get a head start on dinner.
Cheryl Arkison, quilter and mother of Mila, Elena and Nikolai in Calgary, hosts her own perogie bees, teaching friends and relatives how to make perogies by hand. This recipe comes from her Ukranian Baba’s kitchen.
Roasted cauliflower with warm Indian spices represents one of the home cook’s most valued things; a simple, easy and deliciously different vegetable side dish.
The rich and sweet flavour from caramelized onions will be a pleasant surprise if your children don't like onions.
The taste of a shaper cheese is highlighted in this perogie filling.
This Ukranian dish can be stuffed with an assortment of ingredients, whether you're craving bacon or berries.