Light and refreshing, this side salad offsets the heartiness of the choucroute.
Warm, grilled chicken sandwiches are irresistable paired with crunchy Broccoli Slaw (recipe like below). One serving of our creamy veggie slaw provides 104 per cent of your daily Vitamin C requirement.
This smooth tomato sauce makes a simple accompaniment to ravioli or spaghetti, so it's always handy to have on hand. Or use it to make other quick meals, such as Scaloppine with Marinara Sauce or Mussels Marinara.
This brunch treat is made by forming the dough in the traditional à tête style (individual buns with a smaller dough ball, called a "head," on top), so everyone gets a serving with the perfect mix of dark-golden exterior and soft, buttery interior. Serve with our Orange Cardamom Butter (link to recipe, below).
Christine Cushing, this year’s recipient of the Junior League of Toronto’s Culinary Trailblazer Award shares one of her family favourite recipes with you - her Dad’s Moussaka!
Serve this fresh summery salad at your next backyard barbecue or potluck. Grilling the corn brings out its natural sweetness, which pairs well with the edamame. To remove kernels from the corncob, hold the cob at an angle and carefully cut down the ear with a sharp knife, removing several rows of kernels with each slice. If you're short on time, substitute with 1 cup frozen corn kernels, cooked and cooled.
