Tropical papaya, pineapple and coconut give these bars a chewy, crunchy texture you're guaranteed to love. If you can't find toasted coconut chips, substitute with medium shredded coconut.
Ginger syrup and toasted coconut accent this refreshing fruit combo. Feel free to vary the fruit to suit your brunch crowd.
The perfect size to serve with tea or for dessert after a big meal, these squares are just what you need when you’re craving a sweet bite.
Katie Taylor of Thornhill, Ont., was inspired to create this recipe with chicken after making it with mussels. She serves this with jasmine or basmati rice, to which she adds grated lime rind, chopped peanuts, butter, salt and pepper. Kaffir lime leaves and lemongrass are available at Asian markets and some supermarkets.
