Christmas Brunch Casserole

We make this every Christmas Eve day, leave overnight in the fridge for the flavours to "marry", and pop in the oven in the morning right before we start opening presents. By the time we're done our ooh-ing and ahh-ing over presents, we start to ooh and ahh over this breakfast!

AVOCADO PASTA SAUCE

French-Style Potato Salad with Herbs

Potatoes were hot sellers in the spring of 1863 at 50 cents a bushel. Now, as then, this is an excellent way to use the last of the storage potatoes, especially when they\\\'re dressed with a fresh herb vinaigrette. It\\\'s best to make this salad the day of the picnic and keep it without refrigeration.

Crab Rangoon-Stuffed Mushroom Caps

This combination of two appetizer classics – creamy crab rangoon and crispy stuffed mushrooms – is a perfect bite of retro heaven. These are nearly as hot as molten lava when they come out of the oven, so you'll have to resist the urge to pop one into your mouth right away. Let them cool for a bit first.

Lemon Garlic Chicken Stir-Fry

Sesame Wilted Beet Greens

Beet greens are as valuable as beets. Just treat them like spinach or Swiss chard. A simple addition of sesame oil or lemon juice enhances their flavour.

Coconut, Chocolate & Pecan Cookies

We're crazy for the added coconut in these chocolate chip cookies.

Cherry Almond Truffle Squares

Layers of ganache nestle under a chocolate jacket. For a neat presentation, lift entire batch out of pan using parchment paper, trim edges even and cut into squares.

Mixed Herb Vinaigrette

Drizzle over our Beet, Clementine & Farro Salad or Heirloom Carrot & Wheat Berry Salad.

Millet & Sage Stuffing