produce

Add a little international flavour to your usual roster of fruits and veggies with these nutritious plants from outside of Canada.

Make use of this in season produce with a ginger and mushroom soup, a dilled pickled side dish, and green beans with pancetta

With so many fruits and vegetables coming into season across the country, now is a great time to give vegetarian and vegan meals a try. And if you're going to do that, picking up Color Me Vegan by cookbook author and columnist Colleen Patrick-Goudreau is a great place to start. Patrick-Goudreau's latest cookbook is full of healthy, delicious recipes that cover the rainbow, and consequently provide a wide variety of nutrients: from orange peppers for beta carotene to green kale for chlorophyll and red tomatoes for lycopene, you'll be hard-pressed to find a piece of produce that isn't represented here.

We all know that buying organic can be most expensive. We also know that there can be pesticide residue on the fruits and...

Our associate food editor, Lyn, brought in a special treat for us this week – yellow pomegranates! We're all very familiar with the plump red variety with ruby red seeds, but this was the first time any of us had tried the yellow-skinned variety.