• Eat Your Greens!

  • Shamrock Your World Watch Video

    image image

    Shamrock Hummus

    Dress up your hummus for St. Patrick's day with vibrant spinach!

    You'll Need


    Compliments Naturally Simple Garlic Hummus, 227 g


    Fresh Spinach

    image image
    Bravo the AVO Watch Video

    Vegan Devilled Avocados

    It's crunch time! A breading trick keeps fried avocados vegan:

    Halve 2 firm (not hard) avocados. Discard pits. Peel avos. Dredge in 1/3 cup (75 mL) all-purpose flour mixed with 1 tsp (5 mL) garlic salt. Then roll in 1/2 cup (125 mL) almond beverage. Repeat previous 2 steps to double-coat avos. Then roll in 1/2 cup (125 mL) panko breadcrumbs. Let set 5 min. Heat olive oil in skillet on medium-high to shallow-fry. Fry avos until golden on both sides. Remove from pan. Drizzle with tomato sauce.

    You'll Need


    Fresh Avocado

    Sea-ing Green Watch Video

    image image

    Lemon-Herb Mignonette for Oysters

    Blitz up a fresh condiment for oysters on the half shell:

    In a small food processor, put 1/2 cup (125 mL) rice vinegar, 1/2 cup (125 mL) roughly chopped fresh parsley, 1 finely diced shallot, 1 tsp (5 mL) grated lemon zest, 2 tsp (10 mL) lemon juice, 1/4 tsp (1 mL) each salt and pepper. Finely blitz. Spoon on to raw oysters.

    You'll Need


    Fresh Oysters

    image image
    A New Way to Pesto Watch Video

    Asparagus Pesto

    Celebrate asparagus from end to end. Turn your bunch into pasta sauce fast:

    Soften finely diced onion 1 1/2 cups (375 mL) in drizzle of olive oil on medium heat. Cut 2 in. (5 cm) off tips of asparagus; reserve. Discard 1 in. (2.5 cm) off tough ends. Chop mid-section of spears into 1/2 in. (1 cm) pieces; add to skillet with splash of water and 4 thinly sliced garlic cloves. Cook asparagus tender-crisp. Do not cover skillet. Cool until steam is gone. In food processor, place cooked asparagus mixture, 2 cups (500 mL) loosely packed fresh basil leaves (40 g pack), 3/4 cup (175 mL) toasted walnut pieces, 1/4 cup (60 mL) grated Parmesan; 2 tbsp (30 mL) olive oil, 1 tsp (5 mL) salt, cracked black pepper to taste. Blitz to a coarse pesto. Makes 2 1/2 cups (625 mL). Toss with hot pasta to serve. Garnish with asparagus tips cooked tender-crisp.

    You'll Need


    Fresh Asparagus

    Kick it with Chili Get Recipe

    image image

    Chili-Garlic Wilted Greens

    • Total Time. 25 min
    • Serves. 4


    • 2 tbsp canola oil 30 mL
    • 2 cloves garlic, minced
    • 1 fresh red finger chili, thinly sliced
    • 1 tbsp minced fresh ginger 15 mL
    • 8 cups mixed chopped greens, such as rapini, napa cabbage,
      mustard greens, kale or Swiss chard
      2 L
    • 6 heads baby bok choy, quartered lengthwise
    • 2 tbsp soy sauce 30 mL
    • 4 tsp sesame oil 20 mL


    • Step 1

      Heat oil in large skillet or wok over medium-high heat. Stir in garlic, chili and ginger; cook 30 sec. until fragrant. Add greens and bok choy with 2 tbsp (30 mL) water. Cook, stirring, 3 min. until leaves are bright green and softened.

    • Step 2

      Stir in soy sauce and sesame oil. Cover and cook 1 min. Transfer to serving plate. Serve immediately.


    Substitute a pinch of red chili flakes for the fresh finger chili.