Canadian bacon, Mustard and Horseradish season a Sweet Potato and Parsnip filling wrapped in Swiss Card and dusted with cheese. Graham uses his Minimax techniques to create maximum flavors while minimizing the risk of heart disease. Then he compares against his "plate chart" to show how the dish becomes more healthy and appealing. Steaming techniques used to keep flavors but not making vegetables soggy.

Rich and fragrant, a glossy red wine and herb marinade highlights the tender port and crisp vegetables. Graham goes to the Supermarket to show which Asian food products have the least sodium content.

Fresh, clean and sweet: A quick, fresh Tomato sauce is tossed with tender Pink Salmon chunks, Pasta and Cheese. Graham goes to the Supermarket to lean the tricks to make your meal top notch.

A revolutionary Roast Turkey served with a pan Gravy brightened by Herbs, Apples, Oranges and an usual cranberry relish. Graham goes to the Supermarket to find the right Turkey.

Creamy and crunchy salad: Coconut flavored Curry sauce tossed with juicy Papaya, Apples, Bananas, Pears, Apricots and Raisins. Graham goes to the Supermarket to pick the best fruit.

Two recipes done by two of Graham's culinary friends: Zesty black chili is teamed with yellow rice. Turkey Ballas served with Cabbage.

Tender Broiled fish brightened with a sweet, tangy lime marinade glaze served on mashed potatoes and crisp salad greens. Graham goes to the Wharf to find out about cooking with skin on the fish.

Comfort food time: Melt in your mouth Lamb, Rosemary and Mushrooms baked in a cornmeal crust. Graham at the Supermarket teaches about different types of cornmeal Polenta.

Sweet indulgence: Chewy chocolate-hazelnut squares, mini Raspberry jam tarts and Chocolate Almond Kisses. Great for holiday festivities. Graham goes to the Supermarket and talks about cookies.

The best of two cultures combines in an irresistible savory Lamb, Potato and Rosemary White stew. Graham goes to the Supermarket to pick best meats for stews.

Great for a party: Scallops and Cod rolled in Crepes, topped with a creamy sauce and melted Parmesan cheese. Bean Salad with Balsamic dressing. Graham goes to a fishing boat to pick poaching fish.

Elegance for the busy cook: Pork in a Ginger-Garlic marinade and served with a colorful medley of root vegetables. Graham at the Supermarket showing best root vegetables.

Quick and easy: Sweet roasted Peppers and onions wrapped in tortillas and garnished with fresh salsa. Charring techniques. Graham goes to the Supermarket to show what kind of vegetables are good for roasting.

Tremendous comfort food: Sweet Cornmeal and Hazelnut Indian Pudding. Fragrant Vanilla Pudding brightened with Orange. Graham goes to the Supermarket to talk about different milk fat contents.

Two methods for cooking the "steak of the sea". Halibut and steamed potatoes and another with Leeks and Mushrooms. Graham visits a halibut schooner and finds how to select the best halibut.

Garlic, Ginger, and Coconut spice a slow cooked Beef and Potato Curry. Graham goes to the Supermarket to talk about the right type of Beef fat.

Quick family fare: the classic Mexican dish of black beans and peppers.and simple chili with T.V.P. Graham goes to the local food back to show how to use T.V.P.

Main dish or appetizer, Smoked salmon cakes in a creamy corn and Cilantro sauce. Graham takes a trip to the local market on how to shop for fresh fish.

Two desserts: a simple cranberry-raspberry ice for the family or a more elegant pear iced served in a puddle of Blackberries. Trip to Supermarket to find best fruits for making ices.

Trout preparing techniques. Graham goes fishing.

Using fruits and vegetables to create smooth pasta sauces. Orange sauce and Green Sauce. Trip to Supermarket to pick fruits and vegetables to create smooth sauces.

A family favorite made new with beef, sweet raisins, brown rice, lemon juice, curry powder, and garlic.

Onion, Tomatoes, and red wine Stewed with carrots, potatoes and garnished with beef - basic and comfortable family fare.

Seamed egg pudding, swirled with tangy cranberry sauce and studded with crisp hazelnuts.

A cultural classic: boneless pork, Turnips and Rosemary baked with a steamed potato crust. Paired with "Fetuchinne" styled Collard Greens. Kerr uses his Minimax method to maximize the flavors while reducing the health risks for heart disease.