Light and springy, this fresh salad is the perfect complement to the crepes.
An easy mushroom topping adds pizzazz to any fish fillets. Serve with crunchy broccoli, and potatoes mashed with a carrot for colour.
Potatoes were hot sellers in the spring of 1863 at 50 cents a bushel. Now, as then, this is an excellent way to use the last of the storage potatoes, especially when they\\\'re dressed with a fresh herb vinaigrette. It\\\'s best to make this salad the day of the picnic and keep it without refrigeration.
This is sheer elegance in its simplicity. You'll need about a box of coarse salt for an oyster bed.
This creamy, herby dressing coats tender greens perfectly. For less fat, use light mayonnaise and sour cream.
Almonds add a pleasing crunch to this quick sauté, which features an abundant farmer's market find.
This pretty pilaf satisfies without adding dollars, or fat. Each 1/2 cup (125 mL) gives you one of the five to 12 servings of grains per day recommended by Canada's Food Guide.
