Hot wings with blue cheese dip – a pub favourite – takes on a new persona in this lightened-up grilled chicken salad. Fold it up in a tortilla for a portable dinner on a busy night.
This cake-and-berry combo makes a fabulous finale with a scoop of vanilla ice cream.
Dried Calimyrna figs are golden, subtly sweet and a good source of fibre, but any dried fig will work. Wheat germ naturally contains fat that can go rancid if left at room temperature for long periods, so it's best stored in an airtight container in the freezer.
Because this comfy cobbler uses frozen berries – you can buy a mix or use your own – this dessert is in season any time of the year.
Canadians have always loved cakes. In fact, one Victorian immigrant described Canada as the "land of cakes." There were cakes to eat with preserves, with sherry, with tea ... and for a picnic, a showy cake dusted with icing sugar.
Whole wheat flour gives a nutty taste to these waffles; the fruit topping makes a delicious change from maple syrup.
Flaky biscuits are perfect for luring family to the brunch table. If using unsalted butter, increase salt by 1/4 tsp (1 mL).
