Making something like potstickers from scratch, and by hand, makes you appreciate your food so much more. I tell you by the time you are done kneading, filling, folding and cooking you will be calling your grandmother and thanking her for the labour that she put into each ravioli, or every dumpling she ever made you. Don’t get discouraged though, they are worth the effort and are a great oppurtunity to get a group of friends or the whole family involved.

This potsticker recipe calls for ground pork, but I have also made them strictly vegetable, and therefore vegan, by doubling the vegetables and tripling the cabbage, they are wonderful that way too. You can purchase a potsticker dipping sauce or you can easily make your own by mixing rice wine vinegar, soy, a touch of sesame oil and chili.

Here is a wonderful Brussels sprouts recipe with lightly toasted walnuts, sweet shallots and lots of pungent lemon. What I love about this recipe is that if you do a bit of prep ahead of time – by steaming the sprouts and sweating the shallot – you are only a few minutes away from a fabulous side dish that you can serve with anything from an elaborate roast turkey dinner to a quick meal of grilled steak.

So with this sentiment, I made a fresh and easy Spring quinoa recipe, speckled with peas and asparagus and flavoured with fresh basil. Peas, asparagus and basil aren’t in season locally quite yet, but we are close. Last week, in protest of it all, I braved the drizzle and planted peas, chard, and spinach in my garden. I truly can’t wait until I can harvest from my own lawn, but until then I will use whatever I can get my hands on to enjoy the fresh produce of spring. Try serving this green vegetable quinoa with some grilled fish or roasted chicken.

Here is another adult-oriented tomato soup recipe for the colder weather. Rather than warm Indian spices and cashews, this tomato soup is inspired by the south of France. The soup has subtle flavours of fennel and lavender and is finished with whipping cream and fresh tarragon.

Try serving this soup with a grilled sandwich of brie and apples. If you have fresh tomatoes feel free to substitute for the canned whole tomatoes the recipe calls for, just make sure they are skinned first.

Carrot soups are endlessly variable and very inexpensive to make. Carrots also pair very well with almost every nut imaginable, making this carrot, tarragon and walnut soup recipe very much a meal unto itself. The cream is a nice addition but very much not necessary if you are watching your figure or want to make a vegan carrot soup recipe. If you are freezing the soup, don’t add the cream until you are reheating it.

Easy salads that can be served warm or cold are the key to stress-free summer entertaining. Roasted corn salad, fresh asparagus salad, and this tomato salad are perfect as they can be made a few hours ahead and they keep well. You can make a full meal of them too by just stirring in some cooked grains like quinoa.

About a decade ago I was a vegetarian high school student who was too lazy to pack her own lunches. What with a steady part time job and an in-school cafeteria I purchased my food everyday instead. That meant I ate one of three things: a vegetarian hot dog, packaged kimchi noodles, or — the healthiest choice – a dish of mexican rice.

I love anything with cooked tomatoes, but mexican rice is a great tex-mex favourite. This recipe is a bit healthier as it is full of vegetables, uses wholesome quinoa, and is not covered in a thick layer of cheese. Of course, you can broil a layer of cheese on top, or omit it entirely for the vegan version. Either way, serve it hot with a bottle of Cholula hot sauce.

This grilled tofu recipe is for all of my vegetarians readers, and any adventurous carnivores of course. I realize tofu is not for everyone, but I actually really enjoy the way it can be a sponge for flavours. Plus tofu lasts for months un-opened in the fridge, ready for any night you need it. If you are a tofu newbie, try cooking up a few squares the next time you do a mixed grill, I think you will be surprised at how delicious tofu can be with the right saucing.

Because the sweet and spicy marinade only has three ingredients it makes for a perfect quick and easy dinner. Tell me, if you are a meat-eater do you eat meat free regularly? Do you ever cook tofu at home?

Greek lemon potatoes are crispy and brown on the outside, tender and pillowy on the inside with a strong but simple lemon flavour. After consulting Peter, I attempted making traditional Green roasted potatoes at home. So easy. So good.

Don’t be deceived into thinking these have any redeeming virtues from a health perspective; the potatoes basically deep fry in the oven. But they are worth it. Plus the beautiful fragrance will waft through your home and welcome any lucky guests.

However, it does still have a bitterness so it pairs very well with sweet and tangy tastes. This recipe is inspired by the Japanese dish gomaee which is made from sesame paste and a base of cooked spinach. Because of the kale’s strength, serve it with a hefty flavoured main dish and alongside sweet accompaniments like kabocha squash.