Grilled Eggplant & Green Onion Salad
Served in this grilled to perfection salad, romaine lettuce is the ultimate ingredient for alfresco dining.
Served in this grilled to perfection salad, romaine lettuce is the ultimate ingredient for alfresco dining.
Popular in the United Kingdom, treacle is a syrup made in the refining of sugar cane. Treacle Tart has become a curiosity in other countries due to being in the Harry Potter books. In Canada, look for Lyle's Golden Syrup. Or you can substitute 2/3 cup (150 mL) corn syrup and 1/3 cup (75 mL) fancy molasses for the golden syrup.
This luscious soup is a perfect introduction to blue cheese for those who have not yet discovered their love of it. Woodsy mushrooms are a perfect complement for the buttery, slightly nutty flavours of mild, or dolce, Italian Gorgonzola or Canadian Borgonzola.
Here is an altered twist on a Tabbouleh Salad. There's a little more flavour, and a little more kick to a past recipe that may leave you unsatisfied!
Tapas refers to a variety of bite-size Spanish appetizers traditionally served with sherry or cocktails. These veal-and-pork meatballs are flavoured with oil-cured olives and served in a delicately spicy tomato sauce. To save time, use 3 tbsp prepared black olive tapenade instead of pitting your own olives. Avoid canned pitted olives, because they don't have as much flavour as oil-cured olives or tapenade.
Children will get a kick out of these cupcakes with their surprise tomato centres. Silicone muffin liners are perfect because they do not hold grease like paper liners. No silicone liners? Bake the meatballs directly in muffin pan and place in paper liners just before serving.
These light, delicious “burgers” showcase the versatility of tofu. Easy-to-crumble extra-firm tofu makes a terrific vegetarian “ground beef,” which, when mixed with a variety of finely chopped vegetables, becomes a great vegetarian alternative to hamburgers. Serve with lemon wedges and a green salad, or in a pita with all the fixings.
Northwest Territories
Great Slave Lake in the Northwest Territories is a destination for fishermen from around the world. A shore lunch of fresh-caught fish is a must when fishing in N.W.T. In this version of the classic shore lunch, inspired by Greg Robertson of Bluefish Services, whole wheat flour replaces all-purpose flour and a touch of cornmeal adds a pleasant crunch to the coating. Use the freshest firm white-fleshed fish you can find, such as whitefish, pickerel, halibut or cod.
Dried pears and raisins soaked in brandy add an autumn feeling to this early fall dessert.
Everything's better with gravy – especially this classic open-faced sandwich. Bonus? The turkey and pan sauce is equally tasty over mashed potatoes or egg noodles.
