Who doesn't order grilled squid (calamari) when at a good Greek restaurant? Why not enjoy it more often at home? It's easy – and inexpensive to boot.
Here's an updated and upscale version of the classic Caesar salad using hearts of romaine. Buy whole romaine heads and remove the outer leaves to prepare another salad.
This recipe makes enough for five servings of sauce. We recommend cooking 3 oz (90 g) of spaghetti for each serving. While she's at it, Melissa can boil and freeze (separately) enough pasta for the Spaghetti Frittata and the leftover sauce. If you eat dairy foods, unlike Melissa, you can sprinkle the pasta and sauce with Parmesan cheese.
Yellow wax beans partner with garlicky marinated mushrooms in this crunchy make-ahead salad. You can use green beans with, or instead of, the yellow ones.
This is an orange and banana variation of Vicki's jellied fruit salad. Vicki goes to Uptergrove Public School, and this recipe came from the Orillia & Area Nutrition Network.
At Milos, the elegant Hilton Hotel restaurant opened just before the 2004 Olympics in Athens, Montreal-based restaurateur and owner Costas Spiliadis cannot take these thins off the menu. To be enjoyed to their fullest, it unfortunately requires that someone fries while everyone else munches. I recommend you take turns at the stove.
This slow-cooker pork is tasty and versatile: You can make it for tacos, nachos, enchiladas and pulled pork on a bun. The filling can be made ahead and refrigerated for up to three days. Serve with sour cream to dollop over top.
Citrus add freshness to this caffeine-free tea. Serve with chamomile flowers or lime ice cubes (see “Nice Ice,” below).
Decadent pancakes are a special treat for any breakfast, brunch or dessert. Mascarpone cheese and cherry syrup add a touch of elegance to this otherwise humble family favourite. Top with shaved chocolate if desired.
