These simple brochettes are bursting succulent chicken paired with bacon, mushrooms and fresh green onion.
You can steam any delicate white-fleshed freshwater fish or saltwater fish in this manner. Try cod or halibut if you prefer -- the sustainable choice in both cases is wild Pacific from North America.
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.
This dish is perfection when you're short on time, simply prepare and refrigerate the unbaked dish for up to 24 hours before you want to serve it.
This open-faced sandwich makes a light supper or lunch. For bigger appetites, you can double the recipe.
