This rustic dish is perfect for entertaining because you can serve it at room temperature or straight from the grill. It also makes a great filling for a vegetarian sandwich. Just spread 1 oz (30 g) chèvre or herbed cream cheese over a crusty roll or piece of baguette and sandwich the grilled vegetables.
A "cheater" risotto made by covering with a lid during cooking takes less effort than the traditional stirred method but is still rich and creamy. Make the mix at home, then add fresh onion and Parmesan cheese at the campsite. If you like, add pieces of dried sausage or beef jerky with the last addition of water.
This pork shoulder roast is braised in a zesty tomato sauce, but instead of slicing it, you shred it to serve on buns or in tortillas with sliced avocado, shredded Cheddar or Monterey Jack cheese and a squeeze of lime. This makes enough for 12 to 16 sandwiches, so it's a good party dish.
I wanted to make an entree based on Caprese salad ingredients: bocconcini cheese, tomatoes and fresh basil. This recipe turned out so easy and delicious, I put the dish together in 5 minutes, and then bake it for 40 minutes. It's easy to adjust the recipe for any number of servings and received rave reviews from my guests.
Giant portobello mushrooms are terrific as a side dish for grilled fish or steak, or as a vegetarian main dish "steak." Paired with grilled sweet red peppers on a kaiser roll, they make delectable sandwiches. Buy a block of good-quality Parmesan or other sharp cheese and use a vegetable peeler to shave it straight off the block.
Lemony, basil-scented pasta is always a hit. Look for a prepared pesto that is lower in sodium, and mix it up by using a sun-dried tomato version instead of the basil one once in a while. Or omit the pesto altogether and sprinkle a tablespoon of grated Parmesan cheese on top of each dish to finish.
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.
This moist carrot cake is best the next day and is awesome with Cream Cheese Icing. Hint: Do not over-beat the ingredients. Stir just until blended. I bake this cake in two 10" round springform pans that have been lined with parchment paper. This recipe freezes well. Bake at 325 degrees F for one hour or until cake tester comes out clean.
Using milk instead of whipping cream in the sauce cuts down on fat (plus, it’s less expensive!). To get a similar thickness to cream, we sprinkle in a bit of flour before the milk is added. Feel free to swap out the feta for crumbled goat cheese.
Don't have fusilli? Use another short pasta, such as penne or rotini.
Bagel fans make a ritual of picking up freshly baked bagels at their favourite bakery. Even if you don't live near a bakery specializing in bagels, you can enjoy these tasty rings of bread if you bake them yourself. Just follow our simple step-by-step cooking lesson. The satisfying chewy texture of bagels makes them an ideal choice for breakfast on the run, a quick lunch or snack any time of the day. They're delicious with sandwich fillings — great for perking up a lunch box. Teamed with cream cheese and smoked salmon, they make a casual brunch. If you prefer whole grains, you'll enjoy the whole wheat and rye variations of our simple bagel recipe. Cinnamon raisin bagels make a wonderful breakfast treat and the cheese or herb bagels taste terrific any time.
