You might want to put chili sauce on the table to accompany these savoury breakfast sandwiches. Since they're baked in the oven, you'll have lots of time for the other last-minute details.
Perfect for breakfast-for-dinner lovers, this potato hash topped with eggs is a comforting meal for a frosty evening or holiday brunch. Serve with focaccia bread and salad, if desired.
These tasty, steaming hot pies, with their golden potato topping, are the ultimate comfort food.
Inspired by a Caprese (meaning “of Capri”) salad, this pizza features its basics of tomato and mozzarella. Look for fresh mozzarella or bocconcini cheeses in sealed bags or tubs of water at deli counters. Be sure to dry them well.
A nice change from the traditional spaghetti and meat sauce, this pasta bakes into a pie shell, making the outside layer crispy. Canada's Food Guide to Healthy Eating recommends two to three servings of meat and alternatives each day. One serving of cooked meat is about 3 ounces (90 grams), on which we are basing the sauce, then we're bulking it up with vegetables. Canned tomato products have the highest amounts of lycopene, which can reduce the risk of certain cancers. Serve with Light Caesar Salad.
Take advantage of locally available, long, narrow shepherd peppers for this dish (just slit them lengthwise before stuffing and arrange on their sides in the baking dish). If you can't find them, any small sweet pepper about the size of your fist will do. Enjoy them hot or at room temperature.
Hearty is the description for this vegetarian dish that is sure to be a new buffet and potluck favourite.
There's no need to trim the outer leaves of the brussels sprouts because they will fall or pull off easily when you trim and cut the sprouts in half.
Pot barley takes a bit longer to cook than the arborio rice commonly used in risottos, but it doesn't require constant stirring and is packed with fibre. Chervil is a mild aromatic herb with a subtle anise flavour; use parsley if you can't find any.
