Romesco sauce is a staple within the fridge all year round. You can pair it with anything from grilled vegetables, cooked and raw seafood, meats, chicken, soups, as a dip served with eggs, and tomato braises to give a nice robust kick of flavour. Romesco is so simple to make in the Vitamix Ascent blender that you can blend less for a crunchy version or longer for a silky smooth puree. Created by Chef Tom Walton
A simple blend of apples, dates, maple syrup, and pumpkin pie spice make a great coating for this granola. Make a batch and store in an airtight container for an easy snack or breakfast topper.
These delicious macerated berries will give an even more exciting pop of flavour to any dish with the sweet sauce that forms from the natural sugars in the berries.

Created by Chef Rick Gresh, your family and guests will think you ordered these crab cakes from your favourite restaurant. Heavy cream, egg yolk, and panko (Japanese breadcrumbs) help hold the cakes together and give them a rich, satisfying flavour.

With no preservatives and all-natural ingredients, homemade applesauce just tastes better. A lot better. And you’ll be glad you made the effort, however easy it is.

A simple vinaigrette of oil, vinegar, mustard seed, celery seed, and sugar pairs effortlessly with the combination of fresh vegetables in this coleslaw recipe.