This no-cook open-faced smoked salmon sandwich is topped with peas, blended with avocado and cream cheese for a nice, light lunch. Try the recipe today.

Pea and smoked salmon open-face sandwich

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<p>The Editorial Team of Chatelaine magazine.</p>

summer

Recipes

This miso couscous tofu bowl is topped with avocado and carrots. But be warned: the miso-maple dressing is addictive! Try it tonight.

Miso couscous tofu bowl

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Vegetarian

This bacon and mushroom pappardelle dish is chock-full of flavours, but is a nice light, easy-to-make weeknight meal. Get the recipe at Chatelaine.com!

Bacon and mushroom pappardelle

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Pasta

Want to try a different type of chicken fried rice? This chicken dish subs in fried cauliflower rice, giving it a unique and healthy spin.

Chicken fried cauliflower rice

a:1:{i:0;s:695:"1. Pulse cauliflower in 
a food processor until it resembles rice. It should measure about 7 cups.
2. Heat an extra-large non-stick frying pan over medium-high. Add 2 tsp sesame oil, then eggs. Stir often until eggs are softly set, 1 to 2 min. Transfer 
to a small bowl.
3. Add remaining 2 tsp oil 
to pan, then chicken and garlic. Cook until no pink remains, about 3 min. Add peas, corn, bell pepper and salt. Cook, stirring often, until pepper is tender, 5 to 
6 min. Stir in cauliflower, eggs, soy and hoisin. Season with fresh pepper. Sprinkle with green onion.
Per serving 270 calories, 
22 g protein, 24 g carbs, 10 g fat, 6 g fibre, 771 mg sodium. Excellent source of vitamin A.
";}

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Stir Fry

This puttanesca fish stew is a smorgasbord of flavour. And, by taking advantage of leftovers, it's ready in less than 30 minutes. Try it today.

Puttanesca fish stew

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July 2016

Open-face pea and smoked salmon sandwich

Miso couscous tofu bowl

Bacon and mushroom pappardelle

Chicken fried cauliflower rice

Puttanesca fish stew