Sausage and cheese roll up together in cabbage leaves for a tasty twist on an old favourite.
Cooking the tomatoes low and slow infuses them with smoky flavour and makes this simple appetizer anything but average. Cocktail tomatoes, which are about an inch wide, are the ideal size for this recipe. Use strongly flavoured wood chips, such as hickory, for the best taste.
Vegetarians, rejoice! This meat-free, dairy-free handheld treat will be the hit of the party. Kosher panko makes an ultracrispy crust that soaks up any moisture from the artichokes. For guests who don't feel like dipping, serve the artichokes with wedges of lemon to squeeze over top.
Although turkey has far surpassed goose as Canada's favourite Christmas bird, goose is still the traditional roast for many people of Northern, Central and Eastern European descent. For lovers of tasty dark meat, nothing quite compares.
Stuffing a roast makes the meat flavourful, juicy and a guaranteed showstopper. Substitute mozzarella or Fontina cheese for Gouda if you wish.
Tofu is a brilliant carrier of flavors, plus it's high in protein, low in saturated fat, and a great source of calcium and phosphorus, both of which make for strong and healthy bones.
The pressures of making dinner after a busy workday and long commute leave little time in the evenings for Gail and Amber to spend together. These patties freeze well, so making them together on the weekend is a great way to share quality time and free up weeknights. To complete the meal, add a green salad and yogurt with fruit for dessert.
The ingredient list may look long, but the techniques are straightforward and the results well worth the effort.
Pair up these two Ontario products for a spectacular rolled and barbecued roast. Buy a few of each mushroom - button, cremini, shiitake (use caps only) and oyster - for the stuffing. Wrapping the roast in bacon imparts smoky flavour and keeps the meat moist. It would be hard to deny that bacon makes everything taste better.
