Double-Stuffed Salmon
Jul 14, 2005
Sink your teeth into this hearty pasta gratin. It has all the fall flavours we’re craving this time of year: sweet squash, smoky bacon and melt-in-your-mouth cheesy goodness.
Risotto is generally a labour of love. Our shortcut version eliminates most of the stove-top stirring, but produces equally silky results and turns ho-hum turkey leftovers into a special meal. Make sure to serve the risotto as soon as it's done cooking; as it stands, it thickens quickly and loses some of its creamy texture.
If fresh spinach is available at your market, you can use it instead of baby spinach. Make sure to submerge it in cold water several times to remove any grit. There is a variety of colours and shapes of cherry tomatoes from which to choose, such as yellow, orange, heirloom, grape and teardrop.
Put the eggs in the oven, pour the orange juice, then pop the bread in the toaster so everything is ready to serve together. If you want to treat Mom to breakfast in bed, ask someone older to carry the tray.
These mouthwatering burgers are adapted from the meat loaf recipe of Rosa Paris of Toronto. Rosa is from the small town of Modugno in southern Italy, and this burger reflects the rich flavours of her native cuisine.
This seasonal pizza combines a heavenly trio of fresh ripe tomatoes, sweet and peppery basil and piquant garlic for authentic Italian flavour.
This open-faced sandwich makes a light supper or lunch. For bigger appetites, you can double the recipe.
Spoonbread is a soft, spoonable version of cornbread. It's easy to make and is a delicious alternative to stuffing. If you have a large crowd to feed, you might want to make both.
Fiddleheads are a springtime favourite and taste a bit like a cross between asparagus and green beans. Look for fresh fiddleheads that are bright, firm and tightly coiled.
