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395 recipes for "lettuce"
395 recipes
Cemita-Style Pork Sandwich

Cemita-Style Pork Sandwich

Jun 30, 2012

This popular Latin-style street food is traditionally served on a bun called a cemita, which is a sesame-topped egg bread. Luckily, you don't have to travel to try this tasty concoction: Here we use challah, which is similar to cemita and more readily available. Marinating in spices and lime juice gives the meat a spicy kick, which is offset by a cool guacamole spread.

Brie, Pear and Onion Strudel on a Bed of Greens

Brie, Pear and Onion Strudel on a Bed of Greens

Jul 14, 2005

Freshly harvested pears are always the juiciest and most fragrant, and they marry well with cheese, especially rich, creamy Brie. Add puff pastry and the perfect trio provides a delicious opener for Thanksgiving dinner — or any fall party.

Asparagus Mimosa Salad

Asparagus Mimosa Salad

Feb 27, 2012

Tender-crisp asparagus with a colourful egg, olive and artichoke garnish makes a beautiful presentation. Drizzling the vinaigrette just prior to serving ensures bright green, crisp asparagus.

Show-Off Caesar Salad

Show-Off Caesar Salad

This classic salad is traditionally assembled in front of patrons at fine-dining restaurants. To make this recipe at home, simply prep the ingredients in advance and set them out on a tray alongside a wooden serving bowl; take the tray to the table and assemble the salad as your guests watch in awe.

Grilled Pork Caesar Salad

Grilled Pork Caesar Salad

Apr 3, 2017 Dinner

Grilling lettuce might seem unusual, but tossing hardy radicchio and romaine wedges on the barbecue imparts a rich, smoky flavour and mellows bitterness. Swapping in pork chops for the typical bacon bits transforms this classic salad into a robust main course.

Vietnamese Vermicelli with Grilled Beef

Vietnamese Vermicelli with Grilled Beef

Jul 20, 2006

Rice vermicelli is easy to find among the Asian noodles in an increasing number of grocery stores. You can substitute 2 cups (500 mL) rinsed drained cooked vermicelli pasta.

The Ultimate Crêpes

The Ultimate Crêpes

Master the (very simple!) art of crêpe-making and you've got endless possibilities, both savoury and sweet. The thin unleavened pancakes are an ideal base for everything from veggies and meat to fruit and chocolate.

Abitibi Game Pie

Abitibi Game Pie

May 13, 2009

Come winter or late fall, there is nothing like sharing a savoury meat pie from Abitibi with family and friends. Commonly called tourtière, cipaille or tourte, there seem to be as many recipes as there are amateur of this hearty fare. The tourte, the bird that gave it its name, is unfortunately extinct, but the tradition of this delectable, easy to prepare in advance dish, is very much alive. Deer, caribou, moose, bear, boar and especially hare make it a very special treat. The fortunate cook, who has hunters in the family or generous friends to donate a little game, is blessed. Even more, if they are willing to help deboning and dicing the meat. However, it can also be prepared with farm raised deer, caribou, boar, rabbit and adding shoulder or loin of pork, as some game is very lean. The important thing to remember is (that the recipe calls for) half part game, preferably a variety of three different kinds, to half part diced potatoes. With some home-made tomato ketchup and a nice green sassy salad, like chicory with old style mustard and cider vinegar dressing, the hostess can sit back and enjoy the hunters' long tales.

Cedar Planked Salmon with Maple Curry Glaze

Cedar Planked Salmon with Maple Curry Glaze

May 13, 2009

This dish is a favorite at our home for entertaining - it is delicious, easy to make and guests are always impressed with the presentation (we bring the plank directly to the table and serve off of it!). My husband, who is currently serving in Afghanistan, was home on leave recently and it was his homecoming request for dinner! Since we are currently living in New Brunswick, we love that fresh atlantic salmon is readily available and the maple syrup here is some of the best in the world! In the spring time, I love to serve this dish with steamed fresh fiddleheads tossed in garlic butter and jasmine or basmati rice (or wild rice when we were living near Winnipeg). At other times of the year, I serve garlic sauteed spinach. If you aren't a curry lover, just leave it out and the dish is still great! Cedar planked Salmon is fantastic on the grill but can also be prepared in the oven. Enjoy!!

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