This casserole is like an upside-down shepherd's pie, except polenta replaces the potatoes. You can, of course, use mashed potatoes or even noodles as a base.
Serve this wonderful satisfying soup for the main course and finish with a green salad. Perfect for casual entertaining! And the good news is that this meal is elegant, yet easy on the budget!
Warm spices add exotic flair to this veggie-packed soup. You'll find halloumi, a firm cheese that holds its shape when cooked, in the cheese aisle of many supermarkets or in Middle Eastern grocery stores. Serve it atop the soup as a decadent garnish.
Use ripe tomatoes for this soup. At this time of year, hot-house tomatoes are your best bet – the small, sweet "cocktail tomatoes" have good flavour. Adjust the number of hot peppers to your taste.
Traditionally a way of using up leftover roast meat, this can be made with diced or minced lamb – either way, it’s a winner.
It was a piece of kitchen equipment that gave rise to the modern version of this meat and-mash dish. In the 1870s, the newfangled mincing machine made short work of processing offcuts of meat and a classic was born. It is widely believed that the dish came from the north of England and Scotland, where there are large numbers of sheep. Shepherd’s pie, as the name suggests, uses mutton or lamb, and is not to be confused with cottage pie, which contains minced beef. A regional variation is the Cumberland pie, which includes a layer of cheese and bread crumbs on top of the mashed potato.
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.
These puff-pastry turnovers look so professional, guests will think that you went out and bought them. If you have a few leftover cooked green peas, add 1/3 cup (75 mL) to the filling. Serve with a tossed salad or a spinach-and-orange salad dressed with a tangy vinaigrette to balance the turnovers' fruity sweetness.
