Kids love this for lunch!
- Portion size 4 servings
- Credits : dugg2338
- 1 can celery soup
- 2 tablespoons milk
- 4 oz Canadian Cheddar Cheese
- 4 servings spaghetti
Kids love this for lunch!
Blood Orange and Fennel Salad Credits: Jodi Pudge
Blood oranges add a splash of colour to this winter salad. Choose oranges that feel heavy for their size, and store them in your refrigerator or in a cool, dry place for up to a week.
Finely grate orange zest to make 1 tsp. Remove remaining peel and pith from oranges; cut oranges crosswise into generous 1/4-inch thick slices. Set aside.
In small bowl, whisk together vinegar, mustard, honey, orange zest, garlic, salt and pepper. Gradually whisk in oil in thin steady stream until well combined. (Make-ahead: Refrigerate in airtight container for up to 5 days.)
In large bowl, combine lettuce, fennel, red onion and oranges. Drizzle with vinaigrette; toss to coat. Serve immediately.
Buttery Herbed Seafood with White Wine Credits: Jodi Pudge
This festive main is exactly how we like our holiday meals: bursting with flavour and easy to make. The seafood is best cooked at the last minute, but the dish comes together quickly once you turn on the stove. Take the time to prep the ingredients well in advance of mealtime, then get cooking about half an hour before serving.
In large nonstick skillet, heat oil over medium heat; working in batches, sauté shrimp and scallops until shrimp are pink and opaque throughout and scallops are golden and opaque, about 4 minutes per batch. Transfer to plate; keep warm.
In same pan, melt 1 tbsp of the butter over medium heat; cook shallots, stirring occasionally, until softened, about 3 minutes. Add garlic and hot pepper flakes; cook, stirring, until fragrant, about 30 seconds. Pour in wine; bring to boil. Reduce heat and simmer until reduced by three-quarters, about 7 minutes. Pour in broth; bring to boil. Reduce heat and simmer until reduced to 1 cup, about 7 minutes.
Add shrimp, scallops and remaining butter; cook, stirring, until butter is melted and shrimp and scallops are warmed through, about 1 minute. Remove from heat; stir in parsley, lemon zest, lemon juice, salt and pepper.
Makes 10 to 12 servings.
Vegetarian Ma Po Tofu IMAGE Credits: Vegetarian Ma Po Tofu IMAGE
This Chinese classic gets a wholesome makeover by replacing the meat with loads of fresh vegetables. Korean hot pepper paste isn't traditionally found in ma po tofu, but it adds a nice kick. Look for it in the Asian section of your grocery store, or substitute with one teaspoon of sriracha.
Yellow Bean and Rapini Salad image Credits: Yellow Bean and Rapini Salad image
Bursting with bright veggies and coated in a lemony dressing, this easy make-ahead salad is a lighter twist on green bean casserole. For a more subtle dressing, omit the lemon zest.