#LetsCook30 challenge!
Challenge yourself to cook one meal or more each day for 30 days!
#LetsCook30 challenges you to cook at least one meal daily for 30 days. By getting into the habit of cooking more often, you will experience the many benefits of home cooking, gain confidence in your skills and (most importantly) have fun.
What you decide to cook is completely up to you and can be as simple or complex as you like and any meal of the day. If you are looking for some inspiration, our weekly recipes are always available. Feel free to share your home-cooked meals with us using #LetsCook30!
Learn more about the challenge with the #LetsCook30 Starter’s Guide
To quote the famous chef Julia Child, “you don't have to cook fancy or complicated masterpieces - just good food from fresh ingredients.” So find your culinary path, be fearless and above all have fun!
Let’s get cooking!
Week One Recipes
Teriyaki Veggie Bowl
Tuesday
Kick off the #LetsCook30 challenge with a tasty Teriyaki Veggie Bowl. It’s loaded with veggies and when served over a bed of rice, it’s sure to please!
Wednesday
Try Lazy Weeknight Lasagna, a simple twist on classic lasagna. This dish packs all the flavor of traditional lasagna into a dish with half the effort. Take this meal to the next level by making a green salad served with Maple Dijon Mustard Salad Dressing.
Thursday
Better Butter Chickpeas are a must try. Make a double-batch and freeze extra in one-serving portions for a quick lunch or hassle-free meal. Try this recipe for Garlic Oregano Zucchini as a great side dish.
Friday
Keep it simple on Friday night with a fan-favourite! Use the extra chicken you prepared earlier this week to make Easy Chicken BBQ pizza.
Saturday
For Saturday’s supper, pick your protein of choice for delicious Lo Mein.
Tip: This recipe tastes best with shrimp, tofu or pork
An Easy Crunchy Granola will be a great snack for the upcoming weeks. Add it to yogurt and fruit or as a topping for Baked Apples. After making your own granola and seeing how simple and delicious it is, you’ll never buy it again!
Saturday
Sunday’s recipes call for a warm-up with #thenewstew. Join the trend of making a dish full of locally available squash. Prepare no-bake Snack Bites for work or on-the-go.
Tip: #thenewstew freezes well and re-heats nicely for a tasty lunch
Week Two Recipes
Beets Sweets Bowl
Monday
This recipe for Maple Soy Glazed Salmon served with steamed green beans and quinoa is an excellent way to start the week.
Tip: Make extra quinoa for Wednesday’s dinner
Tuesday
Lettuce on these Asian Chicken Wraps adds a fresh crunch for a quick weeknight meal.
Using the Granola you made last week, end the meal with delicious Baked Apples, which are in season and can be found locally.
Wednesday
Use the extra quinoa made on Monday and throw together a colourful Beets and Sweets Bowl with Creamy Balsamic Dressing.
Thursday
Keep the clean-up simple with One Pot Pasta Primavera.
Tip: Experiment with protein options like shrimp or chicken
Friday
Rainbow Stir-fry adds an explosion of colour to your Friday meal.
Tip: Make extra rice for a planned-over on Saturday
Saturday
Making this fantastic Fried Rice is super simple and a great opportunity to use any veggies you have hanging out in the crisper.
Tip: In a pinch, frozen veggies also work well
Get into the fall mood with Pumpkin Chocolate Chip Cookies!
Tip: Enjoy with a hot beverage or with a friend over the long-weekend
Sunday
Whether you celebrate Thanksgiving or not, it’s the time of year to give thanks for the endless supply of locally grown food available. Try one or two of these locally inspired recipes Velvety Carrot Ginger Soup, Roasted Vegetable Medley, Cranberry Apple Crumble.
Week Three Recipes
Harvest Muffins
Monday
Want to turn your leftover turkey into a new dish? Chop it up and make Creamy Bowtie Turkey Pasta.
Tip: If you didn’t have turkey over the weekend, this recipe works just as well with chicken
Tuesday
Get excited for Taco Tuesday with Butternut Squash and Black Bean Tacos!
Tip: For extra flavour, serve with 10- minute Pickled Onions
Wednesday
Unstuffed Pepper Casserole is a simple, time-saving twist on traditional stuffed peppers.
Tip: Serve with any leftover vegetables you have from the weekend
Thursday
Lentil Shepherd’s Pie is a meatless meal that’s still packed with protein after a week full of leftovers and turkey.
Friday
Sometimes short work weeks seem like the longest. Keep it simple tonight by making Trendy Toast with Roasted Vegetables. Complete your meal with a pretty Yogurt Parfait.
Saturday
Slow Cooker Shredded Chicken is a great addition to your recipe collection! Once you put the ingredients together, the slow cooker does the rest. One of our go-to recipes is Chicken Stuffed Sweet Potatoes with Cabbage.
Tip: Use the chicken in your favourite salad, or include in a wrap or pita and save the extra chicken and cabbage for “planned-overs” next week
Sunday
Spice up your tomato sauce with Everyday Meatballs. Serve with Caesar salad and Make Your Own Dressing. Bake Local Harvest Muffins for a quick snack or breakfast next week.
Week Four Recipes
Zucchini Soup
Monday
Monday’s are hard enough; make it easier by whipping up Black Bean and Shredded Chicken Quesadillas. They’ll be on the table in record time!
Tuesday
Bowls are a trendy, beautiful and a great way to express your creativity. A Coconut Curry Bowl is a great recipe to add to your collection.
Tip: Make extra rice to have with Friday’s dinner
Wednesday
Do you have any extra vegetables in the fridge? Include them in a Frittata – anything goes!
Thursday
Guaranteed to become one of your go-to recipes, Quick Chickpea Pasta is a low cost meal, uses few ingredients, basic pantry staples and is full of flavour!
Friday
Lemon Butter Fish can be prepared in less than 30 minutes.
Tip: Pair with the extra rice you made on Tuesday and steamed vegetables
Saturday
Pull out the leftover cabbage that you used last week for the Chicken Stuffed Sweet potatoes to make a simple Egg Roll Bowl.
Plan ahead for the week and try these Banana Berry Make-ahead Oats. They can be made with different fresh or frozen fruit and then refrigerated overnight.
Sunday
Zesty Zucchini Soup is an excellent healthy lunch or supper during the fall.
Tip: Serve with a tasty grilled cheese sandwich
As the cooler weather approaches, there’s nothing like dipping crunchy homemade Granola Biscotti into a cozy, warm drink. They’re well worth your time and effort when they’re done baking!
Week Five Recipes
Chicken Fajitas
Monday
Sheet Pan Fajita Bowls are easy to make, delicious and only leave you with one pan to clean!
Tip: Add an extra chicken breast and peppers for “planned-overs” on Thursday
Tuesday
Minestrone Soup is full of colourful vegetables and beans and is a complete meal on its own.
Tip: Make some extra for lunch later in the week
Wednesday
Beef Chili hits the spot on a cool fall day. This recipe is ready in 30 minutes and can be prepared in one skillet.
Thursday
This meal is quick! To keep things simple, make Flat Bread Fajita Pizzas topped with the fajita mixture you made on Monday.
