- Portion size 1 serving
- Credits : Canadian Living Magazine: November 2007
- 1 or 2 vanilla bean pod
- 4 cups granulated sugar
Warm Balsamic Bok Choy Salad IMAGE Image by: Warm Balsamic Bok Choy Salad IMAGE
Gooey goat cheese and rich, sweet balsamic vinegar…and bok choy? You bet. This super-fun twist on ingredients that are normally considered Italian just works. We dare you to try it and tell us we're wrong.
Cauliflower purée adds velvety texture without the need for whipping cream, resulting in a lighter, healthier chowder. Be sure to remove the vent from your blender lid and cover the hole with a tea towel to relieve any pressure caused by blending the hot soup.
One-Pot Pasta with Shrimp, Tomatoes and Feta Image by: 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.
Maple-Glazed Doughnut Bundt Cake IMAGE Image by: Maple-Glazed Doughnut Bundt Cake IMAGE
This moist cake tastes like a blend of two of our country's most-loved doughnut flavours: sour cream and maple-glazed.