Glazed Strawberry Rhubarb Tart
Rhubarb cooked in a double boiler stays more intact than when it's stewed, plus it looks pretty beside the fresh strawberries.
Rhubarb cooked in a double boiler stays more intact than when it's stewed, plus it looks pretty beside the fresh strawberries.
This vegetable-filled ground lamb sauce alternates with layers of Canadian cheeses and pasta to make a Greek-style comfort casserole. You could use ground beef instead of lamb if you prefer. To plan ahead for a busy weeknight, assemble and refrigerate this dish for up to 3 days, then bake as directed, adding up to 15 minutes to the cooking time.
These delicate cakes may crumble a bit while being formed but will firm up during frying. Alongside a leafy green salad, serve two cakes for lighter appetites or three for hungrier folks.
Can't find halloumi? Substitute crumbled light feta—just don't cook it!
Beautiful heirloom tomatoes are the star of this tart. Thanks to their varied shapes and sizes, they yield the most stunning results.
There's no need to trim the outer leaves of the brussels sprouts because they will fall or pull off easily when you trim and cut the sprouts in half.
Polenta squares topped with chicken cacciatore will bring make-it-again requests at home or for a potluck.
The crunchy exteriors and tender, greenflecked centres make these cakes a tasty way to get your daily dose of healthful greens. If you have time in the morning, prep, shape and refrigerate the cakes— they'll be ready to fry for a nearly instant dinner when you get home.
You can use homestyle sliced white bread as an alternative to challah or egg bread. If the bread is fresh, leave the slices out for an hour or bake them in a 200°F (100°C) oven for 20 minutes.
