- Portion size 4 servings
- Credits : Canadian Living Magazine: June 2008
MethodIn salad bowl, whisk together rice vinegar, vegetable oil, gingerroot, sesame oil and salt.
Add mixed greens, cucumber, radish and green onion. Toss to coat.
Mixed Bean and Feta Salad IMAGE Credits: Mixed Bean and Feta Salad IMAGE
This hearty salad is made with ingredients you likely already have in your pantry or fridge. Maximize your time on the weekend by making this dish ahead of time—just give it a quick toss before serving to redistribute the dressing.
Slow Cooker Massaman Beef Curry image Credits: Slow Cooker Massaman Beef Curry image
In Japan, cooks often make curry using a packaged mix, serving it over steamed rice and topping it with a fried pork cutlet. Here, we've ditched the store bought mix for a beefy homemade rendition of this gravy-rich stew. Choose a spicy curry powder instead if you prefer a dish with extra kick.
No-Bake Pumpkin Cheesecakes for Two IMAGE Credits: No-Bake Pumpkin Cheesecakes for Two IMAGE
Transform leftover pumpkin purée into a speedy five-ingredient dessert that's sure to become your full-fledged fall obsession.
The Ultimate Crispy Roasted Potatoes image Credits: The Ultimate Crispy Roasted Potatoes image
Fluffy on the inside and crispy on the outside, these potatoes truly deserve their “ultimate” status. Duck fat is the key to their rich flavour, but you can customize the taste by switching up the type of fat.