Recipes with canola oil

Start off with a salad, then serve the spinach tofu pie with wild rice and you've got a great veggie meal.

Fire up the wok and start cooking this tantalizing and delicious dish that will satisfy anyone's hunger.

Meatless Cajun jambalaya with black-eyed peas, bell peppers, zucchini, and rice simmered in a smoky paprika-thyme tomato broth. One pot, big Louisiana flavor, no meat required.

Blueberry crunch cake bakes a buttermilk cornmeal cake under a crown of fresh blueberries with a cinnamon-sugar crackle on top. Lighter than coffee cake, sweeter than cornbread. The Southern morning cake that disappears fast.

Fillets Pacifica are broiled fish marinated in soy sauce, lemon juice, fresh ginger, and brown sugar, finished with toasted sesame seeds. A light, Asian-inspired fish dinner with a sweet-savory glaze.

This meal can be made with chicken, beef or shrimp. See note below about grilling. This is a great make-a-head meal. Meat and marinade can be frozen ahead of time and will continue marinading as it defrosts.

New Mexico chiles are not overly spicy. The flavor will depend on which chiles you use. You can find dried New Mexico chiles in the Mexican section of some supermarkets or in Latin supermarkets.

Golden saffron bread made easy in a bread machine with whole wheat, oat flour, currants, and date sugar. A wholesome twist on Sweden's classic Lussekatter holiday loaf.

Tagliatelle with crispy prosciutto, wilted radicchio, fresh basil, and Asiago shavings. Two ways to finish it: tossed fresh or stir-fried until the radicchio darkens and softens.

Moist chocolate banana cake made without eggs, loaded with cocoa, chocolate chips, and crunchy pecans. Buttermilk and ripe bananas keep it fudgy while brown sugar adds deep caramel sweetness.

Vegan beet borscht with apple cider, caraway seeds, and molasses simmered for hours then partially pureed for rich, complex vegetarian soup served hot or cold.

Fresh fruit tart with banana-cream filling: a graham-honey crust, creamy banana-gelatin filling, and a crown of plums, raspberries, and blackberries under a glossy strawberry glaze. Dairy-free and naturally sweetened.

Orange apricot jam muffins with orange juice concentrate, yogurt, and apricot preserves. Bright citrus-fruit notes and a cinnamon-nutmeg crackle top.

Pan-fried bass in a Dijon mustard batter with Worcestershire, lemon, and cayenne. Golden, crispy fried fish with a tangy mustard kick, ready in 30 minutes.

A great side dish that is perfect for surprising friends or family at a dinner party!

Crispy deep-fried codfish balls made with flaked cod and mashed potatoes. Serve them as a New England appetizer with cocktail sauce or as a hearty main dish with lemon wedges.

A delicious dessert that's perfect to make when you're in a hurry!

Hearty vegetable soup with pot barley, macaroni, cabbage, potatoes, mixed vegetables, and your choice of chicken, beef, or ham. One pot, serves 8, uses up the fridge.

Chinese food is usually associated with soy sauce, garlic and ginger. This is a classic Chinese stir-fry noodles, it is easy to make, and loaded with flavor.

Hot pot is a traditional Chinese cuisine, you can add whatever you want and boil them for a while, easy and quick, this vegetarian hot pot you can aslo add any kind of meat you want, they go very well together.

Add some flavor to your chicken with this recipe that uses honey and lime juice to make a tantalizing marinade.

Savory whole wheat paratha spiced with garlic, ginger, green chili, turmeric, and cumin. Griddle-cooked and dry-fried for golden, flaky layers without deep frying.

Mulligatawny soup with chicken, apples, potatoes, and curry spices in a rich broth. This Anglo-Indian classic balances warm curry and allspice with sweet apple for a deeply layered bowl.

Teriyaki-marinated salmon steamed in wilted romaine leaves with shiitake mushrooms, fresh ginger, and mint. A light, aromatic main with no added fat.

Crispy coconut-crusted tofu steaks pan-fried golden brown, served with a fresh peach-lemongrass salsa spiked with jalapeno and basil. Vegan, ready in 30 minutes, and bursting with summer flavor.

I came across this recipe in a magazine at the Doctor's office,I wrote it down,tried it and found it to be really good.I changed it a bit the more I made it and it is now one of my favorites.Easy to transport,great for bake sales and potlucks.

Quick weeknight chicken breasts pan-seared with paprika, then glazed with apricot preserves, orange juice, cilantro, and warm spices.

This pie crust uses low-fat oils for a healthier option to match with your favorite pie filling.

A light and tasty pastry that is a perfect healthy snack that can satisfy your sweet tooth.

Brussels sprouts simmer in chicken broth, then get coated in a creamy Dijon mustard sauce thickened with cornstarch. Ready in 40 minutes start to finish.

Crunchy angel hair coleslaw tossed with red, green, and jalapeno peppers in a tangy lime-vinegar dressing. A light, no-cook side dish that's ready in about 10 minutes.

This recipe is a keeper of our family recipes, very healthy and lovely.

Honey-sweetened carrot raisin loaf made with whole wheat flour, lemon yogurt, and just two tablespoons of oil. Spiced with cinnamon and nutmeg for a wholesome quick bread.

Boneless buffalo wings pan-fried with a cornmeal crust, tossed in hot sauce and served with homemade spicy blue cheese dip. A lighter Super Bowl party favorite skillet version using chicken tenders.

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Low-fat marbled pumpkin cheesecake swirls spiced pumpkin into a creamy vanilla filling over a gingersnap crust. Pureed cottage cheese keeps it light while a water bath gives a silky, crack-free top.

Bread machine spelt oatmeal bread blends nutty spelt flour with rolled oats and molasses for a hearty, whole-grain sandwich loaf with a tender crumb and rich brown color. Hands-off baking.

Ruffled phyllo tart packed with rhubarb, apricots, and strawberries under shattery, golden layers. A crisp, elegant spring dessert that looks like a bakery showpiece with half the butter.

Spiced Lentils with Apple Crisps and Curried Yogurt recipe

Dak's Sherry-Poppy Seed Wheat Bread (Bread Machine) recipe

Vegetable latkes with shredded potato, zucchini, and carrots fried crispy in canola oil. A colorful twist on traditional potato latkes with rosemary.

Chard enchiladas: corn tortillas rolled with sautéed Swiss chard in a creamy cheddar bechamel, topped with hot salsa and baked. A vegetarian weeknight alternative to meat fillings.

Spiced lentil casserole with brown rice, cabbage, peas, and turmeric baked in vegetable stock. A hearty vegan one-dish meal with Indian-inspired spices including asafetida.

Cherry tomato and vegetable saute with potato, sweet potato, green peas, and bell pepper braised in vegetable broth. A colorful one-skillet vegetarian main dish.

This dish was pretty easy to prepare and turned out beautifully. The potatoes, zucchini, tomatoes, and olives created a wonderful medley of flavors.

Baked chicken breasts basted with honey, lime juice, canola oil, and paprika until golden brown. A simple 4-ingredient glaze for juicy oven-roasted chicken.

Rich egg yolk bread with dried cranberries, pecans, and orange zest baked in a tube pan. The best way to use leftover yolks from meringue or angel food cake.

Greek-style shrimp baked with crumbled feta cheese over a slow-cooked tomato and white wine sauce. Served over angel hair pasta for a Mediterranean weeknight dinner.