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Sesame Noodles with Maple-Harissa Tofu Steaks

This noodle dish is a nod to take-out at home. It mixes sweet, savoury and a kick of fresh ginger. Plus, it'll make a tofu believer out of you.

Skillet Teriyaki

Skillet Teriyaki proves that searing meat on just one side is perfectly acceptable. Skirt steak is ideal for a quick braise; it’s got plenty of fat for tenderness and flavour, and it melts away quickly over high heat because the meat is so thin.


What’s not to love about eggs nestled in a savoury tomato sauce spiced with fiery harissa? The sauce in this shakshuka begs to be topped with tangy dollops of labneh and eaten with warm pita bread.

Fall-Off-The-Bone Ribs

The secret to meltingly tender, fall-off-the-bone ribs is to cook them for a long time over low heat before finishing them on the grill.

Lentil Burgers

These filling, vegetarian burgers are loaded with plant-based protein and healthy fats, and that’s not even the best part. They’re so versatile you can enjoy them on a traditional burger bun with ketchup and mustard, wrapped in a collard green or lettuce wrap, rolled into meatless meat balls and served with some pasta, or even crumbled over a salad.

Mustardy Mushroom and Kale Stroganoff

A plate of satisfying noodles with sneaky greens tucked in that's ready in just 30 minutes? This stroganoff is where it's at.

Chicken Quesadillas

Some nights, you probably wish you didn’t have to stand over a stove, monitoring two skillets. Problem solved with these Chicken Quesadillas. It's like a grilled cheese sandwich, but with way more potential for great fillings.

Zucchini and Quinoa Fritters with Tzatziki

Grated zucchini is mixed with herbs, eggs, and spices, shaped into small patties, and lightly fried. Adding quinoa and feta to the batter makes these classic fritters heartier and adds more nutritional value, too.

Chef Nuit’s Summer Riceberry Rice Salad

Admittedly, it looks like a lot of work for a salad, right? But fret not, most of those measures go into either a marinade for plump, grilled shrimp or act as the dressing. It's a great project to rope the kids into. They can play sous chef, mixing and whisking as you pour. Go team.

Eggplant, Chickpea and Tomato Bake (Musaqa’a)

Echoes of Greek moussaka are correctly heard here, both in the name and the feel of the dish. It’s a vegetarian take on the hearty, humble, healthful, and completely delicious sheet-pan dish.

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