A thick-cut T-bone or porterhouse works best for this Italian-style steak. Standing it up on the base of the T-bone heats up the bone, which helps cook this extra-thick cut through to the centre. The tenderloin piece cooks faster than the strip loin, so serve it to the people who prefer their steak a bit more done.
These pitas are a great way of using leftover chicken. When sending it for your child's lunch, package the pita, tomatoes, chicken and tahini sauce separately. Include a spoon or plastic knife so your child can have fun assembling it just before eating.
This all-around delicious ketchup is a perfect balance of sweet and sour. Use it with meat loaves, as a dipper for baked chicken pieces or as a topper for burgers.
The name for this quintessential Korean dish literally means “a mixture of vegetables.” The recipe is so easy to customize; just add your favourite veggies, such as bok choy, bean sprouts or zucchini. The sweet potato vermicelli are long, so cut them with kitchen shears to make them easier to eat.
With spring comes a welcome stream of fragrant herbs and fresh vegetables, such as sweet peas and delicate baby spinach. Spinach stars in this salad with a simple mustard vinaigrette, feta cheese and crispy prosciutto. When cutting the feta into thin slices, don't worry if a few of the pieces break: it's naturally crumbly. If you want, you can omit breading and frying the feta. The salad is delicious with crumbled feta; just reduce the amount to 1/2 cup (125 mL).
This traditional spicing for Middle Eastern lamb kabobs is also suited to beef. Top with yogurt or store-bought hummus and serve in pita or hamburger buns. You can use smaller eggplants and top the burgers with multiple slices. Pickled peppers make a nice garnish or accompaniment.
Whether you use the quick or long marinating time, these multicolour kabobs pack a mouthful of sweet-and-sour flavour.
