Lazy Cheeseburgers With Carrot Slaw

These freestyle cheeseburgers come together in a snap! Rather than forming the beef into patties, we cook it in a pan with sweet and sticky sauces to make a thick filling for crisp kaiser buns, then top them off with creamy Cheddar. To make this meal even quicker, prepare your slaw the night before. 

Plated Caesar Salad

If the kids love Caesar salad, they'll appreciate this version of the classic — updated with radicchio and crunchy herbed croutons. Light mayonnaise and no oil cut the fat.

Beef Stroganoff Soup

This dish takes the rich flavours of beef Stroganoff and transforms them into an easy one-pan soup.

Buffalo Shrimp Salad

Slow Cooker French Leek Soup

We've swapped beef broth for chicken broth and onions for tender leeks but kept all the flavour in this lighter version of classic French onion soup. When you get home, just toast the baguette, broil the cheese and enjoy!

BBQ-Glazed Mini Meat Loaves

Smothered in our two-minute homemade barbecue sauce, these juicy veggie- and fibre-packed mini meat loaves are a nutrient-dense, inexpensive meal that your little ones will gobble up. Serve with steamed green beans and quick-cooking brown rice.

Rick's Good Eats' Punjabi Cheeseburger

Rick’s Good Eats is home style Punjabi-Canadian cuisine, always with a fusion twist. Small batches, handmade, fresh ingredients, and bold flavours.

Chef and media personality Rick Matharu created Rick’s Good Eats as an ode to the immigrant experience. Flavours from Rick's childhood melds with his passion for comfort food classics that evoke a feeling of nostalgia.

Try the recipe or if you're in the neighbourhood, drop by – you're always welcomed.  And be sure to catch this mouth-watering burger on a brand-new episode of BIG FOOD BUCKET LIST on September 17th at 8 p.m. ET/PT on FOOD NETWORK CANADA!  Food Network Canada is also available to stream live and on demand with STACKTV.

Cheddar and Leek Soup

This rich and intensely flavoured English-style soup will become a winter favourite. Use a three- to five-year-old Cheddar for the best flavour. At the end of cooking, adjust salt to taste if necessary, because the salt content of the cheese and broth varies. Pass the pepper mill at the table.

Caesar Salad with Crunchy Croutons

Crisp romaine tossed with a creamy dressing and croutons is a favourite in Courtney's growing repertoire of recipes.

Barbecue Beer Ribs

Any brown ale will do for this marinade, but dry stout has a wonderful toasty, coffeelike flavour that lends itself well to the grill. Serve with grilled potato wedges and corn.