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1. In a saucepan, bring lentils and 8 cups (2 L) water to a boil. Reduce heat to low and cook for 45–60 minutes or until tender. Drain and let cool.
2. To make salad dressing, heat oil on medium heat in a skillet. Cook mustard and cumin seeds, garam masala, salt and pepper for 15 seconds. Let cool and add lemon zest and juice, if desired.
3. In a large bowl, toss to combine lentils, kale, cherry tomatoes, cashews, onion, Feta and salad dressing. Serve.

You can use canned lentils; drain and rinse before adding to the rest of ingredients.

Cheese alternatives: Diced Canadian Bocconcini, Cheddar or Havarti

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1. Preheat oven to 425 °F (220 °C).
2. In a deep skillet, melt butter on medium heat and sauté onion and garlic for 2 minutes. Add chicken strips and cook 4,5 min. Add tomato sauce, salsa and cream. Season to taste with salt and pepper. Bring to a boil and let simmer for 7–10 minutes.
3. Meanwhile, cook asparagus in salted boiling water for 2 minutes. Drain.
4. Spread crepes out on work surface, then divide chicken and asparagus among crepes. Roll up crepes and place in a lasagna dish. Pour the sauce over crepes and sprinkle with Monterey Jack. Brown in the oven, then garnish with fresh coriander and serve.

For a homemade crepe batter recipe, go to allyouneedischeese.ca/crepesdujour.

Cheese alternatives: Canadian Cheddar, Gouda, Havarti.

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1. Preheat oven to 350°F (180°C). Line a large baking sheet with parchment paper.
2. In a large skillet, melt butter over medium heat. Sauté onion, garlic, chili powder, oregano, 1/8 tsp (0.5 mL) salt and 1/4 tsp (1 mL) pepper for about 2 minutes or until onion starts to soften. Add squash and sauté for 1 minute or until onion is soft. Stir in water. Cover and boil for 5 minutes.
3. Stir in canned tomatoes, beans and corn. Reduce heat to medium-low, cover and boil gently, stirring occasionally, for about 15 minutes or until squash is soft.
4. Meanwhile, cut each tortilla into 12 thin wedges. Arrange in a single layer on prepared baking sheet. Bake in preheated oven for 8 to 10 minutes or until golden and crisp. Set aside.
5. In a small bowl, stir lime zest and 1/2 tbsp (7 mL) lime juice into yogurt and season with a pinch each of salt and pepper.
6. Remove squash mixture from heat. Stir in remaining lime juice and half of the shredded cheese until melted. Season to taste with pepper and up to 1/8 tsp (0.5 mL) more salt.
7. In a large bowl, combine half of the lime yogurt and lettuce; toss to coat. Divide lettuce among serving plates. Spoon squash mixture on top of salad and top with remaining shredded cheese and grape tomatoes. Dollop with remaining lime yogurt, top with baked tortilla chips. Sprinkle with cilantro (if using).

To save time, look for pre-cut, peeled butternut squash in the produce section of the supermarket (you might have to cut in into smaller pieces) or diced frozen squash in bags in the frozen foods section; let it thaw and drain off excess liquid before adding to the skillet.

To cook beans from dried, you’ll need to soak 1/2 cup (125 mL) dried beans overnight, then cook according to package directions until tender. If using canned beans, you’ll need about two-thirds of a 14 oz (400 mL) can or half of a 19 oz (540 mL) can. Look for those with no salt added or as low in sodium as possible. Strain the liquid from the beans and rinse under cold, running water, then drain well.

For an extra punch of flavour, add 2 tbsp (30 mL) canned diced green chilies or drained pickled jalapeno peppers with the canned tomatoes.

If you like extra heat, use a Monterey Jack or Havarti with hot peppers and add some hot pepper sauce to the squash with the lime juice, or season to taste with hot pepper sauce at the table.

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1. In a saucepan, cook cauliflower and potatoes in salted boiling water for 15 minutes or until tender. Drain cauliflower and potatoes and mash together. Blend in 1 tbsp (30 ml) butter, chives and paprika and set aside.
2. Preheat oven to 375 °F (190 °C).
3. Meanwhile, melt remaining butter in a skillet over high heat and sauté chicken until cooked. Add remaining vegetables and continue cooking another 5 minutes. Add béchamel sauce and 1 cup (250 ml) Cheddar and stir until cheese melts. Season to taste with salt and pepper.
4. Spread cauliflower and potato mixture on top, add remaining Cheddar and cook in the oven for 20 minutes. Serve hot.

Try it with other delicious Canadian cheeses: Swiss or Provolone.

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1. Heat a non-stick skillet on medium heat. Beat eggs with some salt and pepper and pour into skillet. Cook eggs 2–3 minutes on each side to make an omelette. Transfer onto a plate and let cool. Cut omelette into 8 large strips.
2. Fill a large bowl with hot water and soak a rice paper wrapper approximately 15 seconds to soften. Transfer to a work surface. In the following order, place 2 mint leaves, a strip of omelette, 1/8 of the vegetables, a sprig of cilantro and a stick of cheese on the first third of the wrapper, leaving a 1˝ (2.5 cm) border on each side.
3. Fold in the sides of the wrapper over the filling and then roll into a tight cylinder.
4. Repeat steps for the remaining 7 wrappers.
5. Serve with a small bowl of homemade or store-bought nuoc cham for dipping.

Homemade nuoc cham sauce

1. Place all ingredients in a jar.
2. Close and shake well. Store in the refrigerator.

Cheese alternatives: Canadian Mild or Medium Cheddar, Gouda.

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1. Preheat broiler with rack 4 inches (10 cm) from heat. Line a large rimmed baking sheet with foil; lightly butter foil.
2. If necessary, place veal cutlets between sheets of plastic wrap and pound to 1/4-inch (0.5 cm) thickness. Cut into 12 equal-size pieces. In a shallow dish, combine 3 tbsp (45 mL) of the cornstarch and half each of the salt and pepper. Dip cutlets into cornstarch, turning to lightly coat both sides (discard any excess). Place veal in a single layer on prepared baking sheet.
3. Broil for about 2 min, until lightly browned. Flip over and broil for 1 min, until just browned. Transfer veal to a 13 x 9-inch (33 x 23 cm/3 L) glass baking dish, overlapping as necessary; set aside. Position rack 6 inches (15 cm) from heat; leave broiler on.
4. In a large saucepan, melt butter over medium-high heat. Sauté mushrooms, onion and thyme for 7 min or until browned. In a bowl, whisk a little of the milk into remaining 1 tbsp (15 mL) cornstarch to form a paste. Whisk paste into remaining milk, then gradually stir into saucepan. Cook, stirring, for about 3 min or until bubbling and thickened. Remove from heat. Stir in remaining salt and pepper and the lemon zest and juice. Pour evenly over veal in baking dish.
5. In a bowl, combine Canadian Swiss or Cheddar cheese, bread crumbs and parsley. Sprinkle evenly over mushroom sauce in baking dish. Broil for about 3 min or until topping is golden.

Coating the veal in cornstarch helps seal in the juices. Be sure not to overcook the veal to keep it tender – just broil until it’s browned on the outside. It should still have a touch of pink on the inside.

For a deeper mushroom flavour, use cremini or baby Portobello mushrooms.

To make fresh bread crumbs, grate a whole wheat bun or slices of bread on the coarse side of a box cheese grater or pulse in a food processor fitted with a metal blade.

For more great recipes, visit Dairy Farmers of Canada