BLT Salad with Creamy Basil Dressing
Nov 23, 2007
While roasting the vegetables is a slower way to make soup than the conventional method, roasting concentrates flavour.
Everyone loves the flavour of fresh peas, and this recipe shows off their sweetness. Serve with baked ham, roast chicken or steamed fish. Or spoon onto crostini and drizzle with your favourite extra-virgin olive oil to make a quick appetizer for your next barbecue.
This is not real poaching but rather more like steaming, leaving the salmon to taste as if it were simmered in aromatic liquid. It's magnificent hot and mighty tasty cold. Toss any leftovers the next night with pasta and dressing.
This Italian-inspired mayonnaise adds a little something special to grilled chicken or fish. On another night, use it as a dipping sauce for asparagus spears.
Enjoy a quick and flavourful snack that's sure to get you compliments!
We all know that summer is the perfect time to enjoy the freshest of in-season produce, but this year we’re thinking beyond the de rigueur sweet peppers and corn to ingredients native to Southeast Asia – kaffir lime leaves, galangal, tamarind and taro, for example. And since a herb, spice or vegetable is only as good as the dish it’s cooked in, we’re taking cues from celebrated Thai chef and restaurateur Saiphin Moore and presenting recipes from her first cookbook, Rosa’s Thai Café, that are sure to become essentials in your culinary repertoire all year long.
Tofu is a brilliant carrier of flavors, plus it's high in protein, low in saturated fat, and a great source of calcium and phosphorus, both of which make for strong and healthy bones.
This is an eash one-dish meal that has many layers of taste. Served with a variety of my favorite salads, my guests rave about this recipe. Similar to a risotto, the parmesan cheese unites the flavours. And did I mention that it is just as good as a luncheon leftover?
