Squash & Bacon Penne Gratin
Sink your teeth into this hearty pasta gratin. It has all the fall flavours we’re craving this time of year: sweet squash, smoky bacon and melt-in-your-mouth cheesy goodness.
Sink your teeth into this hearty pasta gratin. It has all the fall flavours we’re craving this time of year: sweet squash, smoky bacon and melt-in-your-mouth cheesy goodness.
Also known as "eggs in purgatory," tomato-poached eggs make a delicious meal any time of day. Serve with crusty baguette slices and top with a little shredded Parmesan cheese, if you like.
Look for fresh mozzarella and bocconcini cheeses in sealed bags or tubs of water at deli counters. For a delicious splurge, use buffalo mozzarella, a flavourful fresh mozzarella made from water-buffalo milk.
For many families, a meat sauce is part of a rotating monthly menu. We've added bacon for smokiness and boosted the depth of flavour with a little red wine. This sauce freezes well, making it a great option for weeknight dinners. Simply reheat and serve over the hot cooked pasta of your choice.
These vegetarian tacos are full of a high-protein cheese that doesn't get too gooey when grilled.
A tender, cheese-flavoured topping gives plain old chili a lift. Though it's a bit of work, the effort will be well appreciated.
The Greek Market in Winnipeg offers customers Greek products, in-house Greek food and cooking classes. The food is sold cold for reheating at home. Among the many favourites - including stuffed vegetables, cheese pie, and chicken breast stuffed with red peppers and olives - are these cumin-flavoured meatballs called sousoukakia.
Spinach adds extra nutrients to these juicy meatballs. The easiest way to remove the liquid from spinach is to wrap it in several layers of cheesecloth and squeeze until dry. This important step keeps the flavour of the meatballs from getting diluted and prevents the texture from becoming soggy.
