The process of deciding what recipes should be photographed for each issue of Canadian Living can be a frustrating task. In the test kitchen, we don't particularly want to see any of our hard work go un-photographed. Each recipe is special and perfect in its own way. They're like our little food babies. Only not nearly as creepy as I've just made it out to sound. While the photos aren't the glossy, beautiful gems that you'll find in print -- they're just simple in-house photos that we take with our little digital camera during the recipe development process -- they should give you a great idea of what to expect. Without further ado, I present to you the June 2011 outtakes! In Great Greens:

[caption id="attachment_1896" align="aligncenter" width="400" caption="Linguine with Watercress Pesto -- p. 167"] [/caption]

Ready in under 25 minutes!

[caption id="attachment_1897" align="aligncenter" width="400" caption="Spicy Greens with Maple Soy Vinaigrette -- p. 167"] [/caption]

Peppery and sweet.

[caption id="attachment_1898" align="aligncenter" width="400" caption="Velvety Spinach Soup -- p. 167"] [/caption]

Silky and creamy -- but without any cream!

In Hot Off the Q:

[caption id="attachment_1899" align="aligncenter" width="400" caption="Grilled Chicken with Buttery Barbecue Sauce -- p. 181"] [/caption]

The sauce brushed over this flattened chicken is plate-lickingly good.

[caption id="attachment_1900" align="aligncenter" width="400" caption="Jalapeño Cheeseburgers with Tomato Salad -- p. 182"] [/caption]

The molten core of creamy zingy cheese hidden inside takes this juicy burger to the next level.

In Light & Tasty Fish:

[caption id="attachment_1901" align="aligncenter" width="400" caption="Bay Leaf and Salt-Baked Trout -- p. 187"] [/caption]

The photo doesn't do this moist succulent fish justice. Baking a whole fish in a salt crust locks in all the juices.

[caption id="attachment_1902" align="aligncenter" width="400" caption="Baked Perch Rolls -- p. 188"] [/caption]

Fresh and flavourful with a zippy filling.

[caption id="attachment_1903" align="aligncenter" width="400" caption="Smothered Salmon Steaks -- p. 188"] [/caption]

Turn affordable baked salmon steaks into restaurant-worthy fare with a flavourful topping.

In Sweet 'n' Simple Fruity Desserts:

[caption id="attachment_1904" align="aligncenter" width="400" caption="Mixed Berry Zabaglione -- p. 196"] [/caption]

Quick enough for a weeknight!

[caption id="attachment_1905" align="aligncenter" width="400" caption="Ice Cream with Rum Butter Cherry Rhubarb Sauce -- p. 198"] [/caption]

Do I really need to say more than "rum butter' to get you to make this? I didn't think so.

[caption id="attachment_1906" align="aligncenter" width="400" caption="Dairy-Free Raspberry Lime Freeze -- p. 198"] [/caption]

This dairy-free dessert is as refreshing and silky as ice cream, thanks to the richness of coconut milk.

I always enjoy seeing a photo, just because I love to look at pictures of food. How about you -- do you need to see a picture of a recipe before you try it? Are you adventurous and willing to go ahead with only the printed word to guide you?