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1. In a skillet, heat oil at medium-high. Add chili powder and onion, cooking about 8 minutes. Add chicken, tomatoes, and hot sauce and continue cooking for 2 minutes.
2. Divide chicken mixture in center of four tortillas, top with avocado and Monterey Jack cheese. Place another tortilla on top and press lightly.
3. In a non-stick pan, cook each quesadilla over medium heat 4 to 5 minutes a side. Top with salsa and fresh coriander if desired. Enjoy with a salad on the side.

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1. In a large saucepan, melt butter and cook onions for about 10 minutes over medium-high heat, stirring frequently, or until browned.
2. Set half the onions aside. Add garlic and celeriac to saucepan and cook for 2 minutes.
3. Add broth, milk, salt and pepper. Bring to a boil and simmer for 20 minutes or until vegetables are tender.
4. Puree using a hand or upright blender.
5. Preheat oven to broil.
6. Place bread slices on a parchment-lined baking sheet and top with cheese. Broil until cheese is melted.
7. Pour soup into bowls and add bread slices, top with reserved onions and serve.

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1. Preheat over to 425 °F (220 °C). Place cauliflower and carrots on a parchment lined baking sheet. Drizzle butter over vegetables and toss to coat. Roast 25 to 35 minutes, turning halfway through, until vegetables are tender. Remove about 1/2 cup (125 mL) cauliflower florets and reserve to garnish soup.
2. Meanwhile, place onion, garlic, thyme, and bay leaf in a large saucepan. Add broth and simmer gently for 5 minutes or until onion is tender. Add roasted cauliflower, carrot, white beans, and mustard. Simmer gently for 8 minutes or until vegetables are very tender. Remove from heat. Dicard bay leaf. Season with pepper and salt if needed. Stir in milk.
3. Cool soup slightly. Purée in batches until smooth. Serve in bowls. Garnish with roasted cauliflower florets, cheese, dill, and lemon zest (if desired). Serve with a whole-grain roll.

This soup is no ordinary soup! When paired with a whole grain roll, you have a complete meal on the table. The vegetables and white beans add precious fibre and the milk and cheese provide complete protein. These nutrients are essential to keep your hunger at bay until your next meal.

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1. In a large saucepan, melt butter on medium-high heat. Cook shallots and garlic for 2 min.
2. Add squash and curry paste; cook 2 more min. 
3. Pour broth into saucepan and bring to a boil. Simmer, covered, for 5–7 min or until squash begins to soften.
4. Add chard and stir; cook for 2–3 min.
5. Add oysters and cook 3 more min.
6. Mix cheese with cornstarch. Sprinkle over mixture in saucepan while stirring. Let cheese melt and sauce thicken. Add a little cornstarch mixed with cold water if sauce is not thick enough, as the quantity of oyster juice may vary.
7. Season with pepper, top with more cheese, if desired, and serve. 

Cooking tip: When shucking oysters, hold the curved side of the shell down to retain all the juice, which will add delicious flavour to the sauce.

Cheese alternatives: Canadian Provolone, Gouda, Aged Cheddar.

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1. Heat milk at medium heat to just before boiling point. Remove from heat and stir in coconut. Let sit 45 minutes.
2. Strain, squeezing coconut to get all liquid. Set “coconut milk” aside. Bring broth to a boil. Stir in chili paste. Add frozen vegetables and cook until barely tender. Add “coconut milk” and shrimp. Gently reheat.
3. Spoon soup into bowls. Add lime juice, sprinkle with green onion, basil and serve.

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