This versatile, easy to assemble meal is sure to become a family favourite. Topped with crispy chorizo, this dish is decidedly for dinnertime, but when made with another type of sausage, it could also make a nice brunch main. Serve with crusty bread.
The creamy, salty dressing makes every bite of this salad feel indulgent. If you want to make this dish ahead of time, store the lettuce and dressing in separate containers and dress the salad at the last minute so the lettuce doesn't get soggy.
Jenny Cameron, who works on the family-run Ravenhill Herb Farm near Victoria, offers these pretty open-faced tea sandwiches from Herbal Celebrations Cookbook (Whitecap, 2000), the cookbook she coauthored. Jenny suggests using a 2-inch (5 cm) round or fluted cutter.
Transform leftover bread into a delightful all-in-one brunch with this quick and easy recipe. If you're a fan of savoury-and-sweet combinations, leftover traditional panettone is a delicious option.
Grilling the bread and asparagus adds smoky flavour to this Italian bread salad. For best results, use day-old sourdough bread—it becomes extra crispy when cooked on the grill.
Don't throw away your old loaf of bread. Do as the Tuscans and celebrate with a bread salad!
Rest the pizza dough at room temperature for 20 minutes prior to rolling. This helps the gluten relax so that it doesn't shrink when rolling.
