What’s Cooking at WPL

It is time for another addition of Cooking at WPL. We have a great round-up of savory dishes that are bound to please any palette. We are constantly on the look out for new recipes in our wide range of cookbooks, that we think will be easy, plentiful and delicious. Remember that we have varieties of cookbooks for every occasion and diet. From paleo and vegan, to Italian and Jewish, we have it all! Enjoy these tasty reviews, and remember if you have any questions, comments, or perhaps even suggestions on what to cook, please feel free to share.


Pork Chops Pizzaiola by Rachel Ray:

This spicy and flavourful recipe from Rachel Ray is an easy week night dinner. It requires little prep and basic ingredients that I had on hand. The simple directions and step by step pictures made the recipe easy to follow. I found the fennel a little strong and will reduce the amount next time I make this recipe, but the pork chops turned out moist and tender. Rachel recommends serving with a dark green vegetable and crusty bread. I chose garlic green beans and a bed of quinoa as an alternative to the bread.

To place a hold on the book click here.



Chicken Satay with Peanut Noodles and Cucumber Salad by Melissa Lanz:

This recipe is a simple and delicious meal made from fresh, whole ingredients. The Fresh 20 is a weekly meal plan with 5 weeknight meals using 20 ingredients and includes weekly shopping lists and guides for what to prep ahead throughout the week. Although I chose not to follow the meal plan, I selected several recipes to try. The Chicken Satay was flavourful and moist, but I found the noodles became a little gummy quickly. A spritz of lime loosened them up while adding some nice flavour. And if you like a little kick, as I do, add a little sriracha to the peanut sauce!

To place a hold on the book click here.



Mango, Corn & Black Bean Salsa by Brendan Brazier:

We made this fresh and delicious salsa from the Thrive Energy Cookbook. It was slightly sweet and so refreshing as a snack on a hot summer day. This book is full of innovative recipes for fresh, whole plant-based dishes.

To place a hold on the book click here.

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