Phyllo BLT Cups

Our new take on the classic BLT is a creative way to serve this diner favourite as a party-friendly finger food. Bonus: The flaky pastry is a step up from basic sandwich bread!

Baked Blueberry French Toast

This heavenly blueberry breakfast for a crowd can be assembled the night before and popped into the oven one hour before breakfast time.

Poached Salmon with Salsa Verde

Feta and Lamb Burger Pitas

Add leaf lettuce, sliced cucumbers and chopped tomatoes to the pita for extra crunch, if desired.

Harvest Salad

At a glance, this may look like an everything-but-the-kitchen-sink salad, but its seasonal ingredients meld beautifully. Soaking the shallots in vinegar pickles them slightly.

Fall Vegetables and Fusilli

Enjoy our comfy pasta and chick-pea casserole as a vegetarian supper or for lunch. For a nonvegetarian version, replace vegetable stock with chicken stock and add chopped smoked turkey, ham, pastrami, or drained salmon or tuna in chunks.

Hazelnut & Prune Spread

Parmesan Rosemary Chicken Wings

No need for messy, greasy deep-frying with these crunchy baked wings. They make a fun meal for two – just add some sliced baby cukes, carrots and cherry tomatoes for a crunchy, fresh side. A double or triple batch is the perfect snack for game night with friends.

Egg and Tarragon Tea Sandwiches

Jenny Cameron, who works on the family-run Ravenhill Herb Farm near Victoria, offers these pretty open-faced tea sandwiches from Herbal Celebrations Cookbook (Whitecap, 2000), the cookbook she coauthored. Jenny suggests using a 2-inch (5 cm) round or fluted cutter.

Swedish Meatballs and Egg Noodles