Clam Lasagna Roll-Ups

Lasagna is a time-consuming dish to make, but it's so popular and easy to serve that the effort seems more than worth it. All the parts of this dish can be made ahead, and the lasagna assembled several hours before baking.

Pot Roast with Winter Root Vegetables

This dish from the February 2005 "Eat Well for Less" set of six budget-wise menus is ideal for Sunday dinner because it leaves leftovers for another night and possibly even sandwich fillings for weekday lunches. Root vegetables are the economical in-season choice.

Ukrainian Mushroom-Stuffed Chicken Breasts

Elwira Slavutych is known throughout Edmonton's Ukrainian community as a fine cook. One of her acclaimed poultry recipes is a whole chicken stuffed with rice and mushrooms, then baked in cream and butter. Keeping all the good, rich Ukrainian flavours, we're substituting breasts.

Serve with: Sliced beets and garlic pickles drizzled with oil

Roast Turkey with Lemon Herb Butter and Corn Bread Stuffing

Flavourful butter tucked under the turkey skin makes for incredibly moist breast meat and ultracrisp skin. 

Pickerel With Mustard Cream Sauce and Wild Rice Pilaf

Pickerel and wild rice, two of the most iconic foods of Manitoba, are paired in this dish. The simple, creamy pan sauce pulls them together. This entrée is ideal for a casual Manitoba-style dinner party, but perfectly suited for a weeknight meal, too.

Lamb Shoulder with White Bean Ragout

Rob Feenie, chef of the renowned Lumiere Restaurant in Vancouver, author of Rob Feenie Cooks at Lumiere (Douglas & Mc-Intyre, 2001) and star of “New Classics with Chef Rob Feenie” on Food Network Canada, serves a tasty rolled lamb shoulder and beans. For home cooks, we have simplified the recipe while preserving all the vibrant flavours of Feenie's original.

Shrimp Casserole

This casserole is great for entertaining friends and family. It can be made with any combination of seafood, such as scallops, crab or lobster. Serve with green beans and an endive salad.

Papa's Lentil Soup with Potatoes

Laura enjoys her father's recipe for lentil soup and says that, like her entire repertoire, the soup can be prepared in about 30 minutes. Bon appetito!

Pecan-Crusted Chicken With Mustard Sauce

Caldo Verde