Herbed Double Rack of Pork With Potatoes & Squash
Dial up the drama with this impressive Sunday dinner roast. After the main event, turn the leftovers into internationally flavoured dishes such as an Argentine sandwich and a hearty Vietnamese soup.
Dial up the drama with this impressive Sunday dinner roast. After the main event, turn the leftovers into internationally flavoured dishes such as an Argentine sandwich and a hearty Vietnamese soup.
We've adapted this recipe from the original, created by Roger Pickavance, consulting chef at the Fisher's Loft Inn in Port Rexton, N.L. Serve with Sauteed Spinach or another cooked in-season vegetable.
Serve up this simple and flavourful soy-glazed cod and crunchy bok choy toss for a light but satisfying dinner on busy weeknights.
You can wrap the vegetables with the salmon early in the day, then drizzle with the wine mixture just before baking. Place the package on a long platter and open it at the table to tempt your guests with a wave of herbal aromas. Baby New Potatoes are the perfect accompaniment.
Golden, curry-scented kedgeree is a British dish traditionally made with smoked fish and basmati rice. We've borrowed a lot of the same flavours, added some healthful ingredients like kale, and taken a few shortcuts so you can create this dish in only 30 minutes, with minimal effort.
Wilted baby spinach and sauteed leek add a touch of elegance to this moist, lean version of meat loaf. If you can't find Fontina cheese, any mild-tasting, creamy cheese will do, such as Havarti or mozzarella.
Just about everyone loves fries and chili, and this vegetarian version lends a comfort note to any gathering. The chili makes more than you'll need, but you can never have too much. Serve the fries with small forks.
These Vegan Tofu Quinoa Bowls are the perfect balance of protein, veggies, and vibrant flavors! Packed with crispy tofu, quinoa, and all the good stuff, it’s a wholesome, plant-powered meal you’ll crave.
If pizza is a family favourite in your house, this summery grilled version will be a hit. Take the dough out of the fridge about 15 minutes before using so it's easier to shape.
This cottage pie has all the comforting flavours of an old classic but with a sweeter, vegetarian twist.