Tomorrow's Lasagna

The sauce for this lasagna should be made the day before you want to serve the lasagna; it tastes better the second day! The final dish cuts beautifully when serving and the tomato meat sauce layer and cheese sauce layer combine perfectly for an awesome taste.

Grilled Pork Tenderloin with Sesame Soba Noodles

Hoisin sauce adds tangy sweetness to grilled pork tenderloin. Cut down on kitchen time by cooking the noodles on the side burner of the barbecue, if your model has one. Add the noodles to the dressing just before serving, otherwise they will soak up too much of the sauce.

Chicken Milanese with Celery Root Purée

This dish is low-fuss because you can bread and refrigerate the chicken up to 8 hours ahead—meaning you can avoid greeting guests with eggy, floury, crumby fingers. If you can't find watercress, arugula makes an equally appealing salad topper for the meal.

Asparagus and Smoked Salmon on Wild Rice and Spinach with Lemon Vinaigrette

Classic spring flavours and a variety of textures combine in a special brunch dish the whole family will enjoy. Mom will definitely appreciate the stylish presentation. Be sure to read through the whole recipe together first and then assign jobs, referring to the work plan below.

Classic Eggs Benedict

The basis of great eggs Benedict is a perfect hollandaise sauce. When making it, keep the water at a bare simmer so that the egg yolks don't scramble.

Burrata with Grilled Vegetables & Fruit

Vegetable Wellington

Grilled Rack of Lamb with Blueberry Shiraz Reduction Sauce

I am very excited about entering my recipe in the 2009 Canadian Living Cook of the Year Contest. I am an avid home-cook and love creating new and exciting home recipes to make for my family and friends. I am a firm believer in seasonal cooking, using the freshest ingredients available, and making use of local ingredients whenever possible. Consequently, I was delighted to see that this year's contest was to feature Canadian ingredients. I wanted to take things a step further and include some local Newfoundland ingredients. Newfoundland and Labrador has some wonderful producers for fresh, often organic, produce, seafood and meat products...and of course the island is well known for it's abundance of wild berries. Berry picking is a provincial past-time in late summer and early fall and many families, including my own, can be found on the hillsides or barrens, bent over and collecting gallons of sweet, juicy berries to be used fresh, or to be frozen for use during the long winter months. I knew as soon as I read about this year's contest that I wanted to feature these berries, along with our wonderful, locally-raised lamb and artfully crafted local wines, in my recipe. I hope you enjoy a taste of Newfoundland!