A double dose of fennel - seeds and vegetable - add a pleasant licorice-like taste to this pot roast with Mediterrean flair. For nice, even slices when serving the roast, separate it into the natural sections and then slice across the grain. The slices will be smallish, but they'll hold their shape. Serve over pasta for a fun (and stress-free) take on Sunday roast.
With the addition of curry powder, this caserole is a spicy twist on a family favourite. And feel free to experiment with the addition of chopped hot spicy peppers if you desire more of a kick. I like to use a mixture of ground beef and pork. You could stick to the tradition of using ground lamb if you prefer.
Tapas refers to a variety of bite-size Spanish appetizers traditionally served with sherry or cocktails. These veal-and-pork meatballs are flavoured with oil-cured olives and served in a delicately spicy tomato sauce. To save time, use 3 tbsp prepared black olive tapenade instead of pitting your own olives. Avoid canned pitted olives, because they don't have as much flavour as oil-cured olives or tapenade.
The tender and juicy results of this chicken will impress anyone who usually finds grilled chicken a little dry. Slice, and serve with salad greens drizzled with olive oil and a squeeze of lemon.
Pasta and beans provide this vegetarian dish with complete protein. It's also a tasty way to introduce rapini. Also known as broccoli rabe, rapini is related to the cabbage and turnip families and is a source of vitamins A, C and K, as well as potassium. Serve with grated cheese.
Reminiscent of Vietnamese pho, this noodle soup starts with a flavourful broth that takes a fraction of the usual time to prepare. Serve with lime wedges and Asian chili sauce on the side.
This versatile, easy to assemble meal is sure to become a family favourite. Topped with crispy chorizo, this dish is decidedly for dinnertime, but when made with another type of sausage, it could also make a nice brunch main. Serve with crusty bread.
