Stuffed turkey breast is the answer for small Easter dinners. Serve with Asparagus Mushroom Stir-Fry.
Pricking the goose skin with a fork helps render the fat, making the skin super crispy. Use a roasting pan that holds the goose snugly and leaves enough space in your oven for a baking sheet.
This crisp, sweet and savoury appetizer that's served at room temperature is a surefire hit with guests.
Flavourful butter tucked under the turkey skin makes for incredibly moist breast meat and ultracrisp skin.
A thin, crispy layer of cheese makes the perfect crust—no one will want to cut it off this bread. Slices of this loaf make the world's best grilled cheese sandwiches.
This old favourite goes vegetarian with barley, a grain that cooks successfully in the slow cooker. Sauerkraut gives a memorable taste to cabbage rolls, so make sure to pick the best quality possible - the type in jars is often superior.
Serve ramekins of this classic comfort food on napkin-lined side plates with demitasse or small dessert spoons.
A creamy chicken filling pairs up with a flaky crust for a family dinner winner.
Better than frozen from the grocery store, this lasagna's fresh-tasting vegetables will appeal to vegetarians and meat eaters alike.
This dish is inspired by the wonderful fresh produce from the Osbourne Village Farmer's Market which is across the street from my house in Winnipeg. The market is open Thursday nights from June to September and features only very local farmers, including some urban farmers. Each week my son and I would go to the market and buy one of each item available. Towards the middle of the summer I ended up with many varieties of peppers, summer squash, eggplant, tomatoes and herbs, so I developed this recipe to celebrate the Manitoba Harvest. All of these ingredients, with the exception of quinoa, are grown in Manitoba. Quinoa is an excellent source of iron and magnesium as well as one of the best vegetable sources of protein. Serve this dish with a slice of whole grain bread to complete the protein.
