Inspired by a popular Turkish flatbread pizza, this dish cleverly uses leftover roast lamb instead of the traditional topping of ground lamb. The savoury garlic sauce adds creaminess in place of cheese; double the recipe and use the extra as a salad dressing, if you like.
This is based on a favorite recipe that my mom made during my growing up years. I've lightened it up, so it is now a healthy dish that I make for my family and we love it!
Try these gourmet desserts sweetened only with dates from French-Canadian cookbook author Madame Labriski.
This is a good, easy variation on the more time-gobbling traditional cabbage-roll recipe I use when I have th time, but with all that great mixture of flavours! You can play with the proportions and amounts quite a bit and still have a good recipe. Do the prep the night before, and leave in your oven with the self-timer set, come home to a great-smelling house!
These single-serving-size pumpkin pies are a fun and easy-to-assemble take on the classic Thanksgiving dessert. Make a double batch for a large crowd and watch them disappear!
Chunky vegetables in a tomato sauce fills these tasty calzones, which even meat eaters will enjoy. Whole wheat pizza dough boosts fibre and protein. The ratatouille sauce is also great served over pasta for a quick vegetarian dinner.
This salad makes a refreshing change from your daily bread. For a fabulous vegetarian dinner, simply omit the chicken.
Toronto chef Chris Klugman took over the catering and takeout-food department of the Summerhill Market in the fashionable Toronto district of Rosedale in 2001. His soups and prepared main courses are flying off the shelves of this upscale family-run grocery store, which was established in 1954. The most popular dinner item is chicken pot pie, subtly flavoured and rich in chicken taste. Klugman likes to thicken the sauce with a roux of rendered chicken fat and flour; try it if you wish. You can also boil cubed potatoes in the cooking liquid to add to the pie.
