Fennel is perfect in a summer salad because it stays crisp in dressing and doesn't discolour. The lemon vinaigrette mellows its licorice flavour, so give this salad a try even if fennel isn't your favourite. For a boost of colour, add up to 2 tbsp more chopped fennel fronds if your fennel bulb still has a lot attached.
Stewing beef gives rich flavour to this slowly cooked sauce. Small pieces braise in an hour, while larger chunks can simmer longer in a slow-cooker. Serve with penne or rigatoni, hot pepper flakes and rapini.
A luscious, rich dessert to please peanut butter and chocolate lovers!
Try this hearty salad studded with salami, olives, tiny tomatoes, roasted pepper and fresh basil, from the "Going All Out" block party menu in the June issue of Canadian Living.
Quick and easy, the veggie-packed dish is a welcomed fresh addition to the weekly rotation.
