Quiche is a menu workhorse. You can even freeze it to rewarm when needed.
Barbecued pizza? Yes, please! Try our recipe for one of the tastiest meals you’ll ever have.
This recipe was inspired by the traditional Beef Wellington but I was looking for a healthier option. It is a relatively simple recipe that serves elegantly and makes a great impression. I generally serve the salmon with asparagus and a nice leafy green salad with avocado. Leftovers can be easily reheated and I have even served cold slices of the Wellington with a lemon aioli as an appetizer.
Savour this show-stopping dessert featured in the "Sensational Cranberries!" collection of recipes in the October 2006 issue of Canadian Living magazine.
Whether it's served for brunch, dinner or as a bite-size appetizer, quiche is always a crowd-pleaser. This classic version, also called Quiche Lorraine, has a deliciously creamy egg custard filling.
Cheesy, creamy broccoli soup is a family-friendly dish that's a great way to get kids to eat their veggies. The crispy Cheddar croutons add a satisfying crunch. For a lighter finish, replace the sour cream with Greek yogurt.
Ask your butcher to cut the chicken breasts in half horizontally, or simply do it yourself: With the knife blade parallel to the cutting board and your opposite hand on top of chicken, slice horizontally completely through the breast, keeping your knife parallel to the board to ensure an even cut.
Stuffed crepes baked until golden and served with salad make an appetizing brunch or light dinner. It's easier to fill the crepes when the filling is cooled.
