This vibrant salad is a perfect makeahead side dish because, with a little time in the fridge, the dill and the dressing have a chance to work their magic on the root vegetables. To speed up the prep, slice the celery root and beets with a mandoline first, then cut them into matchsticks.
This sauce does double duty: it moistens the patty then tops it, adding a fresh and creamy note to the burger. Use less expensive tail pieces of salmon if you can. Be sure to run your fingers along the top of the salmon. If you feel any tips of bones, pull them out with tweezers.
Slow cooking brings out the aromatic flavours of cinnamon and cloves. If olives are a favourite, you might want to sprinkle on a few more.
Smoked trout transforms this spring-fresh potato salad into a filling meal. Look for it in the refrigerated seafood section of your supermarket, or alongside cured meats. Serve with crusty bread.
Seasonal sweet cherry tomatoes add the perfect dose of freshness to this simple lemony pasta.
This fresh and modern take on a Canadian Living classic pairs nicely with Lavash (see recipe link below). While you could make one large mousse, it's nice to be able to switch plates halfway through the evening and offer your guests a fresh one. If available, choose wild Pacific cold-smoked salmon for its wonderful flavour and vibrant colour.
A box of fusilli, a handful of herbs and a few pantry ingredients turn last night's roast turkey into tonight's fresh and easy main. Sweet caramelized onions and a touch of broth coat this quick pasta, which features a zesty dressing that's tossed in at the last minute.
Anchovies can be polarizing, but they seamlessly melt into the cream sauce, adding umami flavour without any of the fishiness you might expect. They're also loaded with protein, calcium and omega-3 fatty acids.
Parsley partners perfectly with poached fish, chicken or vegetables. Jalapeno peppers vary in strength; if yours is mild, you may choose to add the whole one.
