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Main Ingredient - Tomato
I ordered a wedge salad on one of my first dates back in the 1960s and felt very grown-up doing so. This satisfying salad fell out of fashion for many years but is now popping up on restaurant menus again.
This recipe has 3 components to it -- beets, goat cheese phyllo packets and an egg. You can choose to put all three together on one dish, make 3 distinct dishes, or create one unique combination.
Recipe courtesy of www.pc.ca .
Recipe courtesy of Lobel’s Meat Bible (Raincoast Books).
Some people prefer to blend all the ingredients together while others prefer the look of mixed and chopped ingredients. Experiment to find which method is your favourite.
Recipe adapted from the Canadian Beef Information Centre. Steak Burgers are packed with more flavour than just what’s on top! With fresh ground Round, Chuck or Sirloin from your local grocer, it’s easy to make these signature burgers at home.
This recipe is quick and tasty. It's a great way to use up all of those tomatoes that are so abundant in late summer.
It’s very important to get tomatoes that are in season because they are what make the dish.
Recipe adapted from the Canadian Beef Information Centre. These lean Canadian beef burgers really sizzle: spiked with smoky bacon, chunks of Canadian Swiss and punchy horseradish. Try them either on the grill or cooked in the oven. Other cheese options to try: Canadian Mozzarella, medium Cheddar, Provolone or Gouda.
Save time by preparing the béchamel sauce while the meat sauce simmers. The lasagna can be assembled up to one day ahead. Cover and chill, then when you're ready, bake it.
Recipe courtesy of Oster.
Long before this recipe became popular, my friend John used to make what we appropriately called “John’s Salad.” It featured fresh garden tomatoes, garlic, a good quality olive oil and dried basil. I’ve replaced the dried basil with fresh and added a bit of lemon juice. If the tomatoes are too tart, add a pinch of sugar.
Tins of plum tomatoes and sliced mushrooms are the basics for this delicious dish. Good-quality Parmigiana Reggiano lasts a long time — keep some in your fridge for garnishing this and other dishes. You might also want to warm a loaf of garlic bread from the freezer to serve alongside the pasta.
Recipe courtesy of Lobel’s Meat Bible (Raincoast Books).
Change the toppings, grill it on a charcoal or propane barbecue .... This recipe is quick, easy and delicious.
When she presented me with her The Lesley Stowe Fine Foods Cookbook (HarperCollins), my friend Lesley wrote “Never eat more than you can lift” on the opening page, and ever since I have heeded the advice. Lesley is a food icon in Vancouver, and has made a national name for herself with her Raincoast Crisps, delicious and nutritious crackers that have made their way into food stores and supermarkets across the land. If you can find some, top them with Lesley’s sun-dried tomato pesto.
A strata is a sandwich that is baked in a very light custard -- actually, a lot like dressed up French toast. This one's perfect for breakfast, brunch or lunch.
Looking for something different? Try this specialty adapted from Sarma Melngailis of One Lucky Duck consisting of raw cacao mole, marinated portobellos and green tomato salsa.