Cedar Plank Stuffed Mushrooms With Hazelnuts

Grilling cheesy mushrooms on a water-soaked cedar plank infuses them with a wonderfully smoky flavour. For a twist, we substituted hazelnuts for the more classic bread crumb topping. If you can't make this on a barbecue, bake it on a plank in a 425°F oven for 20 minutes.

Mini Chocolate Raspberry Cheesecakes

A dollop of store-bought raspberry jam takes these chocolate-studded cheesecakes to a new level of deliciousness.

Watercress and Orange Couscous Salad

Peppery watercress isn't just for tea sandwiches anymore. It makes the perfect salad leaf if you snap off the most tender stalks and leaves to toss with dressing just before serving. Turn this appetizer or side salad into a hearty meal by topping it with a salmon fillet or chicken breast.

Stuffed Seafood Crepes

SeaFood Crepes - serve hot, drizzled with a white cheeze (melted) sauce Serve with a salad of your choice, but we always have the crepes with a Greek Salad.

Turkey Club Burgers

The classic turkey club gets an upgrade in this burger, featuring our Caramelized Onions and homemade buns.

M. Lee Leuschner's Oven-Barbecued Short Ribs with Creamy Chili Biscuits

Alfresco Alfredo

Spring into the season with this easy take on fettuccine Alfredo. It has all the flavour of the original dish with the added freshness of seasonal greens—perfect for those first blissful days dining outdoors.

Perogies

This delicate dough requires light handling but the tender results are worth the effort. Keep the perogies on a flour-dusted dish towel as they are assembled.

Lemon Cheesecake Streusel Pie

Layers of creamy cheesecake, tangy lemon filling and crunchy streusel come together fabulously on a flaky crust.

Roast Beef and Caramelized Onion Sandwich

Even though the kitchen often includes different types of sandwiches in the cooler for lunch, this hearty bistro-style one is requested every day.