Orange Salmon and Orzo Salad
The combination of sweet orange, savoury salmon and fresh herbs makes this pasta salad a tasty, healthful option. If you like, serve smaller portions as a side dish at your next gathering.
The combination of sweet orange, savoury salmon and fresh herbs makes this pasta salad a tasty, healthful option. If you like, serve smaller portions as a side dish at your next gathering.
Cooking whole, unpeeled potatoes takes a bit longer, but it's the secret to getting the perfect potato salad texture. Toasting the spices before adding them to the dressing gets rid of any raw flavour. Sprinkle with additional cilantro just before serving.
The star of this meal is definitely the dressing. Made with protein-rich white miso, maple syrup and a little heat from punchy ginger, it has a light, yet full-bodied, flavour. Make a double batch to keep on hand—it's great on rice, noodles and nourish bowls (see tip, below), too.
The mother of Darlene Schmidt of Edmonton received this recipe from an aunt in the 1930s. Her mum changed the base and the squares have been a family favourite ever since.
These cute individual-size pies are delicious served either hot, as an elegant starter with a salad, or cold, eaten out of hand with a little HP sauce.
Pork tenderloin makes a leaner yet flavourful substitute in this lighter take on pork chops and gravy. If you like, use shiitake, oyster or portobello
mushrooms in place of the cremini mushrooms.
The full-bodied flavour of these chicken thighs comes from a delicious amber beer sauce.
