832 canola recipes

Whole wheat date and almond bread machine loaf: hearty oat, whole wheat and bread flour base studded with sweet chopped dates and toasted almonds. Healthy breakfast bread, hands-off.

Lightened strawberry shortcake with a buttermilk-canola oil biscuit layered with strained yogurt (skyr) and fresh strawberries instead of whipped cream. A modern healthier take on the classic.

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

Cinnamon pear tart with a rustic whole wheat crust, warm spices, and juicy sliced pears. A free-form galette for two that's simple enough for any weeknight dessert.

This is a very good sidedish, and a accompaniment with meat dish.

Sweet pineapple and plump raisins toss with crunchy carrots in a maple-lemon dressing for a refreshing tropical slaw that's ready in 10 minutes flat.

Traditional beef stroganoff prepared with health in mind.

This moist bread is a family favorite and when I added pineapple to it,I had an instant hit,it freezes nicely so I always have it on hand.

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.

Fudgy, low-fat chocolate mousse bars made with applesauce and yogurt instead of butter. Dense, rich, and guilt-free with just 1 tablespoon of oil.

Chocolate carrot cake made with whole wheat flour, cocoa powder, grated carrots, and cinnamon. Egg-free, dairy-free, and naturally moist from the carrots and boiling water.

Seattle scrapple swaps the traditional pork for ground chicken in a sage-and-thyme cornmeal loaf. A Pacific Northwest take on the Pennsylvania Dutch breakfast classic, sliced and pan-fried.

Pasta with tomato, chard, and sunflower seed sauce where ground toasted sunflower seeds thicken a fresh tomato-basil sauce. A vegan, nut-free pasta with hidden protein and earthy greens.

Bean and tomato salad tossed with a honey-cider vinaigrette, crisp-tender green beans, cherry tomatoes, and fresh basil. A vegetarian summer side that gets better as it marinates in the fridge.

Blue corn muffins studded with cranberries and sweetened with honey. Finely ground blue cornmeal gives these a striking purple-gray color and earthy, nutty flavor.

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