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Got leftovers of the popular garbanzo bean dip? Toss veggies in the spread and roast

When I bake a large ham for Easter dinner, there are always leftovers and I鈥檓 happy about that because they can be used to create other meals. One dish in that regard that I have been making since my professional kitchen days is chef salad.

Easter weekend is almost here and I鈥檝e got some recipes you could serve for the festive weekend in multiple ways. All are straightforward to make. The first is a dense, moist, sweet and tangy lemon loaf.

B.C. halibut is in season and Islanders are able to purchase it fresh at numerous retail locations. That鈥檚 a good thing, because this jewel of a fish is a tasty treat.

When a food or drink is rich in colour, it鈥檚 often an indicator that it will also be rich in flavour and nutrition. That is the case with today鈥檚 three simple recipes, all whirled up with an immersion (hand) blender.

I was relaxing on my couch the other day, with a stack of cookbooks beside me, and began flipping through them for inspiration on what to make for Sunday dinner this week. I did have some parameters, though.

Every year, before Easter, readers send me notes asking if I have a recipe for hot cross buns. I do, and I published it years ago. For those who missed it then or lost the clipping, here鈥檚 an updated version.

When time is tight and I need a simple way to make a satisfying meal, I鈥檒l head to my pantry and pull out some pasta.

If celery were in a band, it would be a backup singer, capable of providing beautiful harmony, but rarely taking centre stage.

One of my favourite Sunday suppers is roast chicken.