Use any firm flavourful cheese, such as Jarlsberg, Emmenthal, Gruyere or Gouda, or semisoft cheese, such as Oka or Havarti.
Veggie lovers, rejoice! These patties pack plenty of flavour and texture. We promise: You won't miss the meat.
To round out this elegant main course dish, serve it with buttered baby new potatoes. Freshly snipped pea sprouts or pea tendrils make a lovely garnish.
A velvety pudding studded with vanilla bean seeds is the base for these creamy artisanal pops. Layered with homemade plum purée and a little brandy, they make a treat fit for a summer day. Add any leftover plum mixture to yogurt parfaits or spread it onto toast.
This wholesome soup will warm you up on chilly evenings, and it's especially satisfying when served with the herbed oil topping. Use the leftover oil in a salad dressing or drizzle it over pasta, a roast or steamed vegetables.
Just a switch from the standard tuna in a classic Niçoise salad gives this composed salad a new twist. It is also a great way to use up leftover potatoes or hard-cooked eggs. If you are not a fan of tarragon, substitute finely chopped fresh chives.
This creamy, veggie-rich pasta and meatball combo is the twist on classic spaghetti you didn’t know you needed.
Never fear dry chicken burgers again. Using your meat thermometer will result in a brilliantly juicy patty every time. Topping this burger with smoky chipotle mayo and sweet sugar snap pea slaw adds great crunch and a hit of spice.
Sweet-and-sour balsamic-glazed shallots are tossed with crisp beans in this tasty side. Take the stress out of hosting dinner by preparing your shallots and green beans ahead of time, then tossing them together with the remaining ingredients just before serving. Shallots shrink as they cook and can vary in size, so quarter only the larger ones and halve any smaller ones.
