Time is of the essence when it comes to prepping for big holiday celebrations, and this spread is a terrific time-saver. Make it a day ahead to free up your pre-party schedule.
This punch packs a punch. Keep the recipe on hand for summertime celebrations as well as throughout the winter holidays.
Dried mushrooms add so much flavour to a consomme. Porcini, morels or shiitake, now available at most grocery stores or at specialty stores or delis, are good choices.
Unique and tidy to serve, corn-husk boats stuffed with harvest vegetables make an attractive side dish. Make them ahead and bake at the last minute for a carefree dinner.
Grilled pitas add a bit of crunch to this end-of-summer salad. Divide it into two or three large portions for a refreshing vegetarian main meal.
This eye-catching side dish is hearty enough to also make a vegetarian main dish when served with couscous or rice. If you have a large enough roasting pan, you can cook all the vegetables in the one pan for the same times, adding the second batch as directed.
It is hard to believe that this entire meal for 6 can be prepared in under an hour. The ingredients in this main course and side dishes are completely Canadian (including the Canola oil), but just like our country's unique cultural mosaic -- they have been flavoured with exotic spices and other wonderful additions which highlight Canada's tolerance and respect for people of other lands. The lamb was reared in Ontario and the eggplant can be grown in almost any Canadian garden. I sometimes serve the lamb with chick pea fries and chuckle when I remind my Indian in-laws that Canada and Australia are now growing garbanzo beans, too.
In Hebrew, this salad is called Salat Yerakot Israeli and is always cut in a perfect dice. It's a simple and refreshing part of this menu. You can chop and combine the vegetables up to 2 hours ahead, then cover and set aside on the counter. Dress the salad just before serving.
