Recipe Sifter

Greek potato salad with dried tomatoes: roasted potatoes and concentrated tomatoes tossed in a bright lemon-and-olive-oil dressing, then chilled. A no-mayo Mediterranean side served cool.

Raw grated carrot salad with orange segments, fresh ginger, garlic, honey, mint, and walnuts in a citrus dressing. A no-cook Moroccan-inspired side dish that rests for two hours to develop flavor.

Summer no-cook blueberry pie made with three cups of fresh berries set under a microwave-thickened glaze. Sherry and lemon juice for depth, sour cream topping for cool tang. No oven needed once the shell is baked.

Wild rice and lentil salad with brown rice, tri-color bell peppers, cherry tomatoes, and fresh herbs in a fat-free tomato-herb vinaigrette. A colorful, high-fiber grain salad.

Bruce's favorite French onion soup simmers Spanish onions in a beef and chicken bouillon broth with garlic, brandy, and Worcestershire, then bakes under a blanket of croutons and melted cheese. A bistro classic.

Pork chops over easy slow-cooks dredged and browned chops in chicken and rice soup until fork-tender. A set-and-forget weeknight dinner ready when you walk in the door.

Pureed black bean soup brightened with fresh orange zest and cilantro. Vegan, gluten-free, and high-fibre, with a separate-puree technique that gives velvety texture without losing bean character.

Layered Mexican tortilla appetizer with cream cheese, picante sauce, and dried beef stacked between flour tortillas. Chilled overnight and sliced into wedges. Make-ahead party food.

Homemade baked beans slow-cooked for 7 hours with white beans, molasses, ketchup, dry mustard, brown sugar, and apple cider vinegar. Old-fashioned, from-scratch Boston-style beans.

Cheese-stuffed French toast with pockets of sweetened cream cheese, crowned with fresh strawberry-honey sauce and candied lemon rind. A weekend brunch centerpiece that turns French toast into something special occasion-worthy.

Baker's Delight sour dough french onion soup. Warm, comforting with a bit of zing from the sourdough. The onions are slow roasted for perfect results every time.

Vegan Mexican bean and rice casserole layered with spiced kidney bean puree, brown rice, sliced tomatoes, and pressed garlic. Hearty, plant-based comfort food.

Only 5 ingredients, mix together and pop it in the oven.

Milk chocolate popcorn with salted peanuts baked in a corn syrup and chocolate chip glaze. A crunchy, sweet-salty snack mix that stores for up to two weeks.

Marinated pork tenderloin strips in soy sauce, ginger, garlic, sugar, and sesame seeds. Roasted tender, sliced thin, and served on cocktail picks as an appetizer.

Dad's shepherd's pie: ground beef with mushrooms, tomato and brown gravy, topped with fluffy mashed potatoes and baked until the crust turns golden brown. Sunday-supper comfort food.