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Diet blueberry bread pudding made with fresh blueberries, diet bread, skim evaporated milk, and minimal sugar. A lighter take on classic bread pudding with bright berry flavor.

Four-ingredient maple syrup souffle made with beaten egg whites, powdered sugar, and baking powder. Light as air with pure maple flavor in every spoonful.

Cranberry-ginger relish cooked with fresh ginger and orange juice into a thick, tangy condiment. Make it up to a month ahead for Thanksgiving or holiday dinners.

Middle Eastern sesame soup made with tahini, lemon juice, and stock in just 5 ingredients. A creamy, nutty, tangy vegetarian soup that comes together in minutes. Serve with crusty bread.

Old-fashioned lemonade made from a homemade lemon syrup with fresh juice, sugar, and lemon zest. The syrup keeps in the fridge for up to three weeks so you can mix a glass of fresh lemonade anytime.

Pears Melba with Bosc pears poached in Marsala and dry wine syrup, served over vanilla ice cream with pureed raspberry sauce. A classic French dessert with elegant simplicity.

Grilled pork burritos from a 48-hour marinated boneless rib roast rubbed with garlic, cumin, paprika, and oregano. Slice thin and pile into tortillas.

Overnight whole grain cereal uses a boil-and-rest method to soften wheat berries with raisins. No stovetop simmering, no slow cooker, just a thermos or covered pot and wake up to breakfast.

Malaysian Penangites favourite dish is a popular soup that you can make with the Penang Shrimp Paste. This soup is nice when served with noodles made from either rice or wheat or bean thread.

A reduced sugar banana bread, great for if you're looking to cut down on the amount of sugar compared to traditional banana bread recipes.

Pork steak casserole layered with sliced potatoes, carrots, and onions under a creamy mushroom soup gravy. A one-dish comfort meal that bakes low and slow until fork-tender.

Homemade kimchi with napa cabbage, daikon radish, scallions, garlic, ginger, pear, and cayenne pepper. Salt-brined and fermented for 3 days in a traditional crock method.

Open-faced pesto, tomato, and melted cheese sandwich on a roll, broiled until bubbly. Five-minute lunch with bright basil pesto and gooey cheese.

A savory and delicious soup made with juicy tomatoes, chickpeas and succulent veal sausage.

Green tomato relish with onions, red bell peppers, and banana peppers in a tangy white vinegar brine with pickling spices. A classic end-of-season canning recipe that yields 11 pints.

Ale Bread: a no-yeast quick bread leavened with a bottle of ale and baking powder, optional green onions and sharp cheese baked in. Hollow-tap-test crust, ready in under an hour.