- Portion size 33 servings
- 4 sweet red peppers
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon sherry vinegar
- 1/4 teaspoon granulated sugar
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
One-Pot Pasta with Shrimp, Tomatoes and Feta Credits: Angus Fergusson
This fresh meal packs all the flavour of Greek salad into a hearty pasta. Be sure to keep some of the cooking water before you drain the spaghetti—the starchy liquid helps create a luscious sauce when you stir it into the pasta at the end.
In large saucepan of boiling lightly salted water, cook pasta according to package instructions. Reserving 1/2 cup of the cooking liquid, drain. Set aside.
In same pan, heat oil over medium heat; cook garlic, oregano and hot pepper flakes, stirring, until fragrant, about 30 seconds. Add shrimp and red onion; cook, stirring, until shrimp are beginning to turn pink, about 1 minute. Add tomatoes and olives; cook, stirring occasionally, until shrimp are pink and opaque throughout and tomatoes are beginning to soften, about 2 minutes.
Stir in pasta, parsley and reserved cooking liquid; cook for 1 minute. Top with feta.
Makes 4 to 6 servings.
Lemon Crackle Cookies IMAGE Credits: Lemon Crackle Cookies IMAGE
Creamy ricotta gives these lemony cookies a soft, cakey texture. To get the most defined crackled tops, be sure to generously coat the cookies with icing sugar before baking.
Easy Oven-Baked Crispy Tofu Credits: Jodi Pudge
This tofu is so delicious and simple, you'll look for any excuse to make it. Serve as an appetizer or as a meatless main, either with a side of rice or stuffed inside a steamed Asian bun.
Pat tofu dry with paper towel. In bowl, toss together tofu, salt and pepper. Sprinkle with cornstarch; toss until well coated. Drizzle with oil; toss to coat. Arrange in single layer on greased rimmed baking sheet. Bake in 400°F oven, turning occasionally, until golden all over, about 25 minutes.
Arrange tofu on serving dish; drizzle with Molasses Teriyaki Sauce. Sprinkle with green onion, chili pepper and sesame seeds.
Makes 4 to 6 servings.
Molasses Teriyaki Sauce
In small saucepan, stir together 1/2 cup sodium-reduced soy sauce, 1/4 cup fancy molasses, 2 tbsp packed brown sugar, 1 piece (1 inch) fresh ginger and 3/4 cup water; bring to boil. Reduce heat to medium and simmer, stirring occasionally, until slightly thickened, about 5 minutes. Discard ginger. Whisk 2 tbsp cornstarch with 2 tbsp water; whisk into soy sauce mixture and cook, stirring, until thickened, about 1 minute. (Make-ahead: Refrigerate in airtight container for up to 1 week.) Makes about 1 cup.
Speedy Mini Lasagnas IMAGE Credits: Speedy Mini Lasagnas IMAGE
We've achieved a 30-minute version of family-favourite lasagna by breaking the noodles into bite-size pieces, stirring the ingredients together and broiling them in serving-size ramekins. You get all the cheesy, hearty flavours of lasagna, without the time-consuming process of layering.