''Sure to Please'' Chicken Cacciatore

I like to prepare dishes for guests that allow me to enjoy their company. In order to do this, I select dishes that can be prepared before the guests arrive and are already cooking while we are enjoying their company. My "Sure to Please" Chicken Cacciatore is a prime example of this. Over time I have made several adjustments to enhance the flavour while at the same time using healthy alternatives (eg. skinless chicken thighs and breasts; I saute ingredients in extra virgin olive oil instead of butter). Because this dish has an Italian flare, so do all the other dishes that I serve before, during and after this meal. I serve an antipasta tray as an appetizer, and toasted garlic bread, a tossed green salad with an oil and vinaigrette dressing, whole wheat spaghetti, and the same wine that is in the cacciatore. For dessert I serve Tiramisu (also made ahead). As a result, most of my work is complete before company arrives. I have shared this recipe with women who say they do not cook and I have received rave reviews from all of them - their guests loved it so much that one man ate the leftovers for breakfast the next morning. I like to make this dish in the summer, when I can use fresh produce from my vegetable garden or from the local farmer's market. My inspiration for this recipe is that I love to cook and entertain. This recipe is full of flavour, easy to prepare and tastes like you were in the kitchen all day (what a bonus!).

Roasted Asparagus Salad with Parmesan Croutons

Tarragon lends this elegant salad a subtle licorice flavour and is a stellar match for spring-fresh asparagus and Parmesan-crusted croutons. Toss the salad with the dressing at the very last minute to keep the greens from wilting.

Seafood Caesar Salad

Vegetarian Watermelon Poke Bowl

It's not a picnic without watermelon. We've swapped the tuna in a traditional Hawaiian poke bowl for sweet, juicy cubes of the fruit and turned up the heat with chipotle and fresh ginger. This recipe makes extra dressing, so you'll have plenty for your next salad.

Party Spinach Salad with Snow Peas and Almonds

This selection from our Green Days collection of salad recipes in the June issue of Canadian Living is great for parties — you can prepare all the ingredients early, then toss them together at serving time. For a simple weeknight supper, simply cut the recipe in half.

Grilled Lemon Honey Lamb Chops

Glory Bowl Recipe

This hearty main is one of the most requested recipes from Whitewater Cooks (Whitecap, 2008) by B.C. chef Shelley Adams. Named after a favourite ski bowl at Whitewater Ski Resort in Nelson, B.C., it embodies healthy, fun West Kootenay living. This recipe makes more dressing than you need, but leftovers are excellent on chicken, rice, noodles or salad.

Baby Spinach Salad

Stumped on getting your kids to eat spinach salad? Try this easy recipe with lots of Cheddar cheese (and bacon!) for a yummy spinach salad with crunchy croutons.

Lake Brome Duck Breast with Cranberry and Kumquat Chutney

Menu:
Lake Brome Duck Breast with Cranberry and Kumquat Chutney
Oven Roasted Nova Scotia Organic Fingerling Potatoes
Organic Nova Scotia Carrots in Maple Syrup Glaze
Salad of Organic Nova Scotia Micro Greens and Sprouts with Honey Balsamic Vinaigrette and Honey Goat Cheese Puffs

Inspiration: The inspiration for this meal comes from the 100 mile challenge featured on Food Network. I am currently involved with a CSA (Community Supported Agriculture) farm here in Nova Scotia and am quite passionate about eating Slow Food, which is locally grown. I want to reduce my carbon footprint by using as many ingredients as possible that come from the province where I live in rather than from afar. It is nice to know, not only where your food comes from, but who grew it as well. Our children are quite excited each week to see our food box arrive, and always wonder what our farmer has sent us. Part of what I like about this recipe is that although it appears complicated, it really is quite simple and requires nothing out of the ordinary for most kitchens these days, with the exception of the kumquats. I have also included the recipes for the side dishes I like to serve with this meal. Preparation time includes preparing and cooking the side dishes as well. There are substitutions for the vegetables, for example using new baby potatoes or baby carrots, and substituting a peppery arugula for the micro greens. Food doesn't have to be pretentious or difficult to taste good. This recipe calls for one duck breast for each person, which for some appetites may be alot. The recipe could be stretched to serve 8, if the breasts are on the larger side. Wine Pairing: Jost L'Acadie Blanc Chardonnay (The Flight of the Silver Dart Commemorative) or Domaine de Grand Pre L'Acadie Blanc

Presentation: When presenting this dish, place a spoonful of the chutney in the centre of a warmed plate. Slice the duck thinly crossways and fan half over either side of the chutney. I place the carrots at one end of the plate with a bit of the glaze and the potatoes at the other, and drizzle balsamic glaze on each plate.

Chili Lemongrass Oil

This fragrant lemongrass-infused oil has a slight hint of spice to kick it up a notch. Double the recipe and refrigerate any leftover oil in an airtight container to use as the base of a salad dressing or toss with noodles for a simple side dish.