This all-season salad showcases wild rice. However, you can replace it with another Prairie crop, such as pearl barley or wheat berries.
With puff pastry on hand, it won't take long to produce these stylish canapes.
This Italian-style tart, called crostata, has a sandy cookie crust that you can also make in a food processor if you want. Use homemade jam or choose your favourite flavour from a market vendor. Serve with softly whipped cream.
This satisfying spiced soup is packed with protein and will keep hunger at bay for hours. You can substitute about 2 cups of leftover shredded cooked chicken and 2 cups cooked and cooled lentils to make this soup even quicker to prepare. Just simmer the soup until the sweet potato is tender, about 10 minutes.
Ginger syrup and toasted coconut accent this refreshing fruit combo. Feel free to vary the fruit to suit your brunch crowd.
A sweet pear on creamy baked cheese will have guests coming back for more. Serve with sliced baguette, crisp breads or flatbreads.
This recipe, in a slightly different version, was given to me by a co-worker 40 years ago. Over the years, I have adjusted it to include the shredded mozarella, adjusted the spices, replaced cottage cheese with ricotta and added the Parmesan. The meat sauce is also the same sauce I use for spaghetti and the base for chili. It is the most frequent request of one of daughters and my husband for birthday dinners.
This salad has a tangy sweet dressing that you can make well ahead of time.
In our family, we prepare rice for all occasions, so this is a definite must-have for Chinese New Year. My mother combines long-grain and glutinous rice, which makes the dish less sticky. If you can get fresh water chestnuts, use 3/4 cup (175 mL) diced.
