Pasta, veggies and cheese combine to make a tasty meal in minutes.
Wilted baby spinach and sauteed leek add a touch of elegance to this moist, lean version of meat loaf. If you can't find Fontina cheese, any mild-tasting, creamy cheese will do, such as Havarti or mozzarella.
Slices of fresh berries, chunks of graham crackers and velvety cream cheese give these pops a nice, satisfying texture. Bonus: The cream cheese drastically slows down melting time, making these frozen treats ideal for a super-hot day.
Crisp, golden appetizer cups look like little bird nests. Use them as a base for any number of toppings, such as smoked salmon and cream cheese, or red pepper jelly or goat cheese and roasted red peppers.
The key to this recipe is to end up with a sauce that is thicker than water and contains big flavors though not so much as to overpower the mussels. Thus, the reduced wine adds flavor not more liquid; similarly the heavy cream instead of half & half or milk. The final trick that prevents this from being too thick is adding the mussels and covering the pan. As they cook, the mussels release their juices and this keeps the sauce at the correct consistency and intensifies the flavours, once you perform the final stir. The combination of ocean air with smokiness and oak transcends the sublime. (Excellent with Caesar salad and more of the same wine used for cooking.)
Residual heat from the chicken melts the cheese so it oozes delectably overtop.
This delicious dish from our September issue "Harvest Table" collection of 10 fall vegetable recipes highlights the real and robust flavour of in-season tomatoes. Provolone, mozzarella or bocconcini cheese works equally well instead of the goat cheese topping.
Quiche often made its way onto my family's weekend menu as I was growing up in France. This crustless version is a welcome twist during summer, when you don't want to spend too much time indoors making dough. It also makes a fantastic brunch option. Just be sure to wring out as much liquid as possible from the zucchini and spinach, so the quiche doesn't become soggy. – Jennifer Bartoli, Food specialist
This salad is an excellent first course for spring entertaining or for lunch with soup and bread.
