Japanese panko bread crumbs make an ultra-light and crunchy crust.
A great recipe to bring to the cottage and showcase your own catch of the day. Use pickerel, perch or other fresh water fish fillets with this fresh sauce. Charmoulah - a traditional Moroccan dipping sauce - is a fantastic sauce on any grilled meats or vegetables.
Roasting tomatoes brings out their rich flavour, and using cherry tomatoes speeds up the process. The harshness of the garlic mellows during roasting. For the Parmesan, a piece of Parmigiano-Reggiano has the best flavour and shaves nicely over the pasta. You can substitute other sharp hard cheeses, such as Grana Padano, Romano or Asiago.
Start to cook the shrimp as soon as the pasta goes into the water. Then the sauce will be ready as soon as the pasta is drained. You can substitute sodium-reduced chicken stock mixed with 1 tbsp (15 mL) white wine vinegar for the wine.
Has your backyard herb garden left you with an abundance of basil? Take a break from pesto and try this rustic, herb-infused tomato sauce.
This delicious, protein-rich dinner provides most of the recommended daily intake of sodium, so balance out the rest of your day with lower-sodium choices.
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.
Try swapping your usual pasta for one of the whole wheat variety to increase your fibre intake.
This eggplant curry is a filling vegetarian main when served with rice, naan and a dollop of yogurt. It also makes a tasty side dish when served as part of a larger Indian feast. Cream gives the sauce smoothness and helps mellow out the acidity of the tomatoes.
