We served this salad for the first time while hosting a group of friends at Bodega Ridge on beautiful Galiano Island. It's an easy way...

Make this extremely flavourful frittata for your next special Sunday brunch. Slow roast tomatoes the day before for the best results, and don't be shy...

This salad is the tastiest, best way to use up some of our favourite winter vegetables (yes, we are still eating winter foods here!). The...

This tasty salad will wake up your taste buds and make you feel amazing too. The combination of highly nutritious Lacinato kale, roasted nuts and...

Last night we had the pleasure of celebrating the release of a wonderful new cookbook, Naturally Nourished, by Sarah Britton of My New Roots. Held...

We love this soup with a thick slice of crusty bread (always with a nice pad of butter). The richly flavoured broth is perfect topped...

This recipe is the first of three recipes developed from batch cooking a single box of our premium Flourist Laird Lentils. This delicious pasta dinner...

We're big advocates of batch cooking here at Flourist, and always make sure to have cooked and frozen Flourist Kabuli Chickpeas in the freezer. With...

This recipe is one you will make over and over. We love French lentils for their small size and peppery bite, and this combination of...

When we first saw the picture Heartbeet Kitchen posted on Instagram of this hummus, we knew we had to try what looked like the most...

Hearty enough for veg-heads and carnivores alike, this recipe has all the ingredients your guests will love. Loads of mushrooms and nuts in the filling...

This recipe is a no-brainer on these cold winter nights. Make a big pot and eat well all week. Feel free to substitute carrots for...