Tomato Pepper Tortilla Soup

This recipe is based on one given to Andrea Dulong by a friend from Mexico. Look for the Mexican ingredients in Latin American markets and specialty stores. Or follow our substitution. Toasting the dried peppers removes any bitterness and adds flavour.

Pesto Meatballs With Peppers and Greens

Yellow peppers lend beautiful colour and a burst of sweetness to this meal. Don't be intimidated by the amount of spinach—you'll be surprised by how much it wilts after steaming. 

Fisher's Loft Salmon With Chickpea Mash

We've adapted this recipe from the original, created by Roger Pickavance, consulting chef at the Fisher's Loft Inn in Port Rexton, N.L. Serve with Sauteed Spinach or another cooked in-season vegetable.

Cheese-Stuffed Shells

These plump and tasty shells, with their flavourful filling and chunky beef sauce, make a popular Canadian Living classic.

Beef and Black Bean Enchilada Bake

This tasty recipe is a quick fix when tacos just won't do. There is no rolling involved and each slice has a generous helping of thick enchilada sauce. Substitute ground turkey or chicken for the beef if you wish. Serve with a dollop of sour cream and sliced green onion.

Lee's Vegetarian Lasagna

Fresh sheets of lasagna, available in the deli section of most grocery stores, make quick work of this tasty and ooey, gooey lasagna that is simple enough for a weeknight meal, or hearty and satisfying enough for a weekend get-together. Use your favourite canned or bottled tomato sauce for added convenience. But for best results, homemade tomato sauce takes this lasagna to the next level.

Shrimp Phyllo Spring Rolls

Serve these spring rolls with hoisin or plum sauce for dipping and a sprinkling of chopped peanuts and fresh cilantro for a Thai-inspired garnish.

Chicken & Mushroom Lasagna

Duck, Ricotta & Arugula Rotolos

Rotolo is a Tuscan dish that roughly translates to “scroll” or “coil,” traditionally assembled with homemade sheet pasta, greens, ricotta and Parmesan all rolled up and baked in tomato sauce. Here, we’ve given it a twist by using a white sauce with peas, duck confit and hazelnuts.

Rosemary-Rubbed Beef Brisket

Brisket becomes ultra-tender when braised in red wine and beef broth. It makes the perfect centrepiece for a holiday meal. If the brisket has the fat attached (which is ideal for maximum moistness), place it fat side up in the roasting pan.