This recipe for Chinese Fish and Greens reflects the cookbook’s goal of providing nutritious recipes as fish and asparagus are the star ingredients. The recipe is also adaptable and suggests broccoli as a substitute for asparagus. It also allows readers to pick which type of fish they would like to use, making it accessible to various tastes, budgets, and regions in Canada. The other ingredients needed are fairly commonplace and would have been easy to acquire at the time. The instructions could be improved by including more detail. For a new cook, cutting asparagus on the diagonal might be confusing and very little detail is provided about the stir-fry method of cooking. More information on how to tell when the fish is done would also be useful. This recipe reflects the increasing interest in foreign countries and cultures in the 1960s. Preparing a dish such as this may have made the cook feel cultured and sophisticated. 

The Curried Cod Steaks recipe does not contain any ingredients that are particularly healthy minus the fish, onions, and garlic; instead, it focuses on cutting down calories. This recipe also suffers from a lack of instructions as the ones provided are unclear and too brief. This could cause significant confusion for readers, and especially those who are new to cooking. Once again, we see interest in foreign cuisine with the use of curry powder. The recipe also reminds us of the importance of the cod industry in Canada's history. In the postwar period, fishing technology allowed for fish to be caught in much larger quantities. As a result, cod fishing increased and reached its peak in 1968, soon after this cookbook’s publication. After this point, cod fishing decreased until 1992 when  a moratorium on cod fishing off of Canada’s East coast was introduced and is still, largely, in place today.