Every summer I assume the same challenge as the last: to expand my salad recipe collection. Salads are a favorite of mine, as they are so simple, tasty, packed full of nutrients and can be catered to the vegetable and fruits that are in season. With the beans, mango and greens in this mango and pine nut salad, you receive a 12 gram fiber fiesta. The unique flavors of tropical mango, spicy Dijon and buttery pine nuts will leave your taste buds wanting more.

I had a craving for baked beans a few days ago and I decided to act on that impulse. It’s probably one of the most rewarding things to do as a human, is it not?

Since the weekend is upon us I figured this would give me plenty of time to soak the beans overnight, prepare the beans and then slowly cook them for 8-10 hours. Getting up on a Sunday at 7AM is just plain wrong, but for some reason I was compelled to do it. Sigh. And now I present to you the final product!

Do you have a food/dish that you associate with a season, and reminisce about the flavours and taste as soon as that perfect first seasonal day happens? I’m certain everyone must have one! For me, one of my favourite dishes is Chili on a sunny, crisp Fall day. I have been in search of the ‘golden’ recipe for Chili for quite some time and I think I’ve found it.