Serve this salad with crusty Italian bread for lunch or as a refreshing first course before a light supper. The tangy anchovy dressing is a must for your recipe box!
This cracker bread, often called lavash, tastes better and is a lot cheaper than the store-bought variety. Best of all, you don't have to be a baking pro to make it. Use a clean coffee grinder or mini chopper to grind your own flaxseeds: 3 tbsp (50 mL)seeds will yield about 1/4 cup (50 mL) ground.
Mixed salad greens and a few ingredients from the deli make fast work of dinner. Substitute whatever deli meat or cheese you have in your fridge for the turkey and Havarti.
Crunchy coated fillets have all the appeal of deep-frying without the fat. Serve with carrot, celery and rutabaga sticks, and hot potato salad plus a dollop of Light Tartar Sauce or salsa.
Fine-ground coffee in the spice rub adds richness and depth to these tender rib eyes. For best results, choose thick steaks (about 1 inch/2.5 cm) with the most marbling and the brightest red colouring. Our BBQ Veggie Packets are a great side dish to this succulent main.
These refrigerator pickles keep for several weeks. They are delicious with pork or sandwiches.
Orange rind and almonds add a touch of elegance to these little cookies.
Serve with: Crusty French bread and steamed green vegetables. This tried-and-true, simple yet elegant French home or bistro preparation can be used for practically any fish fillet: pickerel, catfish, tilapia, flounder, turbot, halibut, grouper, snapper or even mackerel.
The roster of toppings goes upscale with this variation. Light mayonnaise, cream cheese and sour cream keep the fat count down.
