There's no simpler cool drink. Serve this to start the day, or at sundown on the patio. For a glamorous evening touch, pour 1 tbsp (15 mL) grenadine over ice in your prettiest stemmed glass, then gently pour in this drink. Swish with a swizzle stick just before drinking.
Portion size2 servings
Combine juices and honey; mix well. Pour over crushed ice and garnish with mint
In large bowl, beat butter with sugar until fluffy; beat in egg and vanilla. In separate bowl, whisk together flour, baking powder and salt; stir into butter mixture in 2 additions. Stir in cherries; knead gently just until dough comes together.
Divide dough into thirds. Working one-third at a time, place dough on large piece of plastic wrap. Covering loosely with plastic wrap, shape into 8-inch (20 cm) long log. Flatten sides to form 1-inch (2.5 cm) tall rectangle; twist ends of plastic wrap to seal. Refrigerate until firm, at least 2 hours. (Make-ahead: Refrigerate for up to 3 days or freeze in airtight container for up to 3 weeks. Let stand at room temperature for 20 minutes before continuing with recipe.)
Trim ends of logs; slice dough into 1/2-inch (1 cm) thick rounds, reshaping as needed. Arrange, 2 inches (5 cm) apart, on parchment paper–lined rimless baking sheets. Bake in top and bottom thirds of 375?F (190?C) oven, switching and rotating pans halfway through, until light golden, 10 to 15 minutes. Let cool on pans for 5 minutes; transfer directly to racks to cool completely. (Make-ahead: Layer between waxed paper in airtight container; store for up to 5 days or freeze for up to 2 weeks.)
Family-favourite roast beef is a Sunday-dinner staple. Add this recipe to your repertoire, and you’ll find yourself coming back to it time and time again.
Prep time20 minutes
Total time1 hour & 45 minutes
Portion size8 servings
beef sirloin tip oven roast
(about 1 kg)
, finely grated or pressed
dry red wine
sodium-reduced beef broth
Per serving: about
Total fat11 g
Saturated fat4 g
Total carbohydrate2 g
Rub beef all over with oil, garlic, thyme, salt and half of the pepper. Place on greased rack in roasting pan. Roast in 450°F oven until beginning to brown, about 19 minutes. Reduce heat to 275°F and roast, basting occasionally, until instant-read thermometer inserted in centre reads 140°F for medium-rare, about 1 hour. Transfer to cutting board; tent with foil. Let rest for 15 minutes before thinly slicing across the grain.
While roast is resting, drain all but 2 tbsp fat from pan. Sprinkle in flour; cook over medium-high heat, stirring, until golden, about 3 minutes. Stir in wine, scraping up browned bits with wooden spoon. Whisk in broth and remaining pepper; bring to boil over medium heat. Cook, whisking occasionally, until thickened, about 5 minutes. Strain through fine-mesh sieve; stir in parsley, mustard and any accumulated juices from cutting board. Serve with beef.
Skip the takeout line and whip up this Asian-inspired stir-fry at home, instead. It's the perfect dish for using up odds and ends that are kicking around in the fridge, so feel free to switch up the veggies or substitute the shrimp for sliced chicken breast on days when you're too busy to grocery shop.
Prep time15 minutes
Total time25 minutes
smooth peanut butter
sodium-reduced soy sauce
unseasoned rice vinegar
Asian chili sauce (such as sriracha)
sodium-reduced chicken broth
rice stick noodles
(1/4 inch wide)
(21 to 25 count), peeled and deveined
sugar snap peas
salted roasted peanuts
Per each of 3 servings: about
Total fat17 g
Saturated fat3 g
Total carbohydrate90 g
In bowl, whisk together peanut butter, brown sugar, soy sauce, fish sauce, lime juice, vinegar and chili sauce until smooth; gradually whisk in broth until combined. Set aside.
Place noodles in large heatproof bowl; pour in enough boiling water to cover noodles. Let stand until noodles are pliable, about 15 minutes. Drain and rinse under cold water; drain again.
Meanwhile, in large nonstick skillet, heat oil over medium-high heat; cook garlic and ginger, stirring, until fragrant, about 30 seconds. Add shrimp; stir-fry until shrimp are pink and opaque throughout, 2 to 3 minutes.
Stir in broth mixture and noodles until coated. Remove from heat. Add snap peas; toss to combine. Sprinkle with peanuts. Serve with lime wedges.
Roasting the cauliflower adds extra depth of flavour to this simple yet delicious soup. Don't be afraid to let the cauliflower turn a very deep golden colour (without burning it, of course)— the darker it is, the richer the roasted taste will be.
(white and light green parts only), halved lengthwise and sliced crosswise
organic vegetable broth
1 1/4 cup
extra-old Cheddar cheese
extra-old Cheddar cheese
per serving: about
Total fat20 g
Saturated fat9 g
Total carbohydrate27 g
Place cauliflower on rimmed baking sheet; drizzle with oil. Roast in 425 F (220 C) oven, turning occasionally, until very deep golden on all sides, about 45 minutes.
Meanwhile, in skillet, melt butter over medium heat; cook leeks and garlic, stirring, until leeks are softened, about 6 minutes.
In blender, in batches, pur?e cauliflower, leek mixture and broth until smooth; transfer to large saucepan. Stir in 1-1/2 cups water, pepper and salt; bring to boil. Reduce heat to medium-low; stir in Cheddar cheese and mustard. Simmer, stirring, until cheese is melted, about 2 minutes.
Cheddar Crostini: Mix Cheddar cheese with parsley. Spread mustard over baguette slices; top with cheese mixture. Bake on parchment paper–lined baking sheet in 425 F (220 C) oven until cheese is melted and bread is golden, about 8 minutes. Let stand for 2 minutes before serving with soup.