756 maple recipes

This light yet tasty Chinese veggie salad is made with bean sprouts, lotus root, carrot, cucumber, black mushrooms, and tofu sheet, then tossed with a soy-rice vinegar-sesame oil dressing. A refreshing side dish that goes well with most of the main dishes, or just serve it with some steamed rice to complete a delicious meal.

A whole grain bread that's a snap to make using your bread machine.

Spiced apple bran muffins with shredded apple, walnuts, bran flakes, brown sugar, cloves, and nutmeg. Baked in 20 minutes for a hearty breakfast.

Make-ahead barley polenta cooked in milk and honey, chilled overnight, then cut into squares, coated in wheat germ, and pan-fried in butter until crispy. A wholesome, nutty breakfast or side dish.

This deliciously fluffy and nutty almond honey flourless cake will for sure satisfy your sweet tooth.

Four-ingredient blender breakfast smoothie with banana, milk, honey, and bran. Three minutes from blender to glass. High-fiber breakfast for busy mornings or post-workout fuel.

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Baked cranberry squash stuffed with pears, cranberries, orange juice concentrate, honey, and warm spices. A stunning vegetarian main or holiday side dish with no added fat.

Simple blue cornbread made with blue cornmeal, barley flour, and honey. Bakes into golden-topped muffins or a pan of cornbread in under 30 minutes. Earthy, slightly sweet, and versatile.

Classic summer pudding made with fresh strawberries, blueberries, and raspberries layered with white bread in ramekins, pressed overnight, and unmolded into jewel-toned individual desserts. Just 7 ingredients.

Rich and delicious. Absolutely love the cinnamon taste.

Whipped yam and acorn squash casserole with maple syrup, orange juice, cinnamon, and nutmeg. A naturally sweet holiday side dish with no butter or cream needed.

Quick winter apple chutney made with dried apples, applesauce, raisins, fresh ginger, and brown rice vinegar. A low-fat, vegetarian condiment for roasted meats or cheese.

Native American-inspired black bean and brown rice patties bound with cornmeal and cumin. Vegan, freezer-friendly, and great with mushroom gravy at dinner or maple syrup at breakfast.

Homemade chocolates in the Laura Secord style: a creamy fondant center mixed with maple, mint, lemon, orange, or almond flavoring, then dip-coated in semisweet chocolate. The chocolate-shop classics, made on the kitchen counter.

Frozen pumpkin crumble with a buttery graham cracker crust, spiced pumpkin and ice cream filling, and crunchy crumb topping. A no-bake frozen dessert for pumpkin lovers.