The fresh flavours of tropical fruits mingle happily with more typical salad ingredients to add Asian flair to this summery salad.
A special occasion calls for an impressive roast. Beef tenderloin is a bit of a splurge but easier to cook than turkey. The melt-in- your-mouth texture and rich flavour make for an unforgettable holiday meal.
The amount of water used for cooking quinoa varies, so check package instructions for best results.
This colourful salad is healthy, easy to prepare and has the "wow" factor when served at a dinner party. We love fish, living in the Maritimes, and I wanted to try something different with trout and this dish resulted. We enjoy serving it with locally made multgrain sourdough bread and a crisp white wine.
Use golden, candy-cane (striped) or white beets or any other non-red beet for a stunningly colourful salad. These varieties tend not to bleed their colour. Red beets on their own will work fine, too.
We all know that pears are excellent in pies, preserves and crisps—but this autumnal fruit also lends itself well to savoury recipes.
This twist on creamed spinach, a steak-house classic, is sure to be a hit with everyone – even the kids! Once you taste these brussels sprouts, you won't want to cook them any other way.
A sweet pear on creamy baked cheese will have guests coming back for more. Serve with sliced baguette, crisp breads or flatbreads.
