This delicious little version of a pot roast is just right for four. There's lots of extra sauce for creamy mashed potatoes on the side. Toss up a salad and round up the clan for a comforting supper.
This will probably become a family favourite, since it also works well cold in the lunch box. Send it to school along with carrot and celery sticks and some crackers or a granola bar. Serve alongside Roasted Ginger Carrots (recipe link below).
We love the slightly smoky flavour of grilled artichokes. Be sure to boil them for 10 minutes before putting them on the barbecue to ensure they cook all the way through without burning.
Serve with: Potatoes or rice and steamed broccoli, Chinese broccoli or rapini Simple grilled salmon is enhanced with a quick Chinese-style relish, which also works wonderfully with trout and halibut.
You can use 1/4 tsp (1 mL) zahtar instead of cumin. Zahtar is a spice mixture available in Middle Eastern stores. Or make your own: mix 1 tbsp (15 mL) toasted sesame seeds, 1-1/2 tsp (7 mL) each ground sumac and dried thyme, and 1/2 tsp (2 mL) ground cumin.
This makes a fabulous appetizer pasta or accompaniment to grilled sausages or chicken. Frying the parsley gives it a mellow herbal taste without the harshness of raw parsley. Sprinkle with Parmesan cheese, if desired.
Tilapia is an inexpensive and widely available white fish. It is mildly sweet, fine in texture and sold as fresh or frozen. This is a simple recipe that can be thrown together during a busy weeknight with common ingredients found in your refrigerator.
You can refrigerate this dish for up to two days – the pickled flavour will become more pronounced. Serve hot or cold with rice or crusty bread.
Treat delicate white fish, such as tilapia or pickerel as simply as possible, such as pan-frying with salt and pepper, and serve with steamed vegetables. This yogurt sauce complements the fish extremely well but it is also great with curries.
Cost: $4.72/serving
