Sure to be a big hit with kids, these king-size meatballs have fabulous flavour and taste even better the next day. Serve with pasta, or make the ultimate sub by slicing the meatballs in half and serving in an Italian bun topped with plenty of sauce and Parmesan cheese.
Lean, mild haddock tops the list when Maritimers choose fish. This dish, with its colourful mosaic of seasonal produce, is featured at the Lodge and is adapted from the version published in New Flavours: Lighter and Healthier Fine Dining at Home (Formac Publishing, 1997) by Elaine Elliot and Virginia Lee. You can also use cod or halibut.
Before you bake this, the rich mix of sauce and pasta may appear soupy. But don't be alarmed because the macaroni will soak up much of the sauce and give you a perfectly creamy yet easy-to-cut dish.
A dollop of sour cream adds just the right amount of zip to these tasty veggie-packed cakes. Pair with a simple arugula salad and serve with lime wedges.
You can assemble this savoury sliceable loaf a day ahead, then pop it into the oven while the turkey is on the barbecue.
This flavourful creamed spinach casserole, with its golden crust, is deliciously traditional and has an easy make-ahead option — perfect for any large dinner.
