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Recipes
by PAUL WILSON
Modern Mexican recipes ideal for warm-weather eating
by KATHY GUNST
Around the world with three soups that are perfect for sharing — or not
by ROSE REISMAN
30-minute meals from one of Canada's experts on nutrition
by ALANA CHERNILA
Easy recipes for simple summer salads
by MYRA AND MAREA GOODMAN
Pan-fried polenta cakes topped with heirloom tomato sauce will satisfy the pickiest eater
Baby kale is mild and convenient to use because the whole leaf is edible
by LAURA KEOGH AND CERI MARSH
Prep time: 5 minutes Total time: 30-35 minutes
by REBECCA KATZ WITH MAT EDELSON
This Mediterranean gazpacho is an orgy of vegetables: cucumbers, red bell peppers, cherry tomatoes, red onions, fennel, garlic, ...
by ERICK COSSELMON AND JANET FLETCHER
This pizza-like pita has no equivalent in the traditional Greek kitchen, but Kokkari customers would never let them ...
by BEATRICE OJAKANGAS
This casserole is best in summer when the tomatoes ripen on the vine, but the herbs and balsamic vinegar perk up winter tomatoes, too. If you like, assemble it ahead of time and bake it at the last minute.
by SUSIE MIDDLETON
Tomatoes and peaches taste great together, with the sweetness of the peach balancing the acidity of the tomato. I call this a gazpacho salad because you can roughly purée any leftovers in a blender and chill for a delicious gazpacho.
by ROSE MURRAY
Fish gains a new dimension of flavour on the barbecue. Cooked skin side down, it holds its shape for this fun take on an old favourite sandwich.
by BEVERLY GANNON WITH JOAN NAMKOONG
This is a great lunch dish with some Asian flavour and chili crab to spice it up
by PATRICIA GREEN AND CAROLYN HEMMING
The perfect quinoa salad that's nutrient-dense and low in fat
