The Rossmount Lobster Garlic Butter

Serve lemon wedges along with the flavoured butter, which is based on one of many served with freshly cooked lobster by chef Chris Aerni at The Rossmount Inn. A favourite is a vanilla version.

Cock-a-Leekie Soup

You can let winter winds blow if you have a steaming bowl of this chunky chicken soup to ward off the shivers.

Lightened-Up Cauliflower Soup

This soup skips the frying step so less fat is used and nutrients are preserved in the stock. Cauliflower is a cruciferous vegetable; members of this family are associated with reducing the risk of cancer.

Jambalaya

Fruited Nut and Rice Stuffing with Pan Gravy

If you're fortunate enough to have extra after stuffing the bird, place it in a greased casserole and drizzle with 1/2 cup (125 mL) Giblet Stock; heat in 400°F (200°C) oven for 25 to 30 minutes.

Pasta with Mushroom Bolognese

Caldeirada (Fish Stew)

Chicken with Wine Stew

Monkfish Stew

Slow Cooker Red Kidney Bean Soup

Hearty, warming and tasty – what more could you ask of a soup? Whisk in 1/2 cup sour cream at the end or serve some at the table for a creamy variation.