Farfalle alla Bruschetta

This is a casual, fragrant, plentiful celebration of Canadian summer, inspired by the ingredients in bruschetta. Every year I eagerly await the return in the markets of the baskets of fresh field tomatoes (although sometimes it's worth the extra price in the winter to buy tomatoes-on-the-vine). This is affordable yet the brie makes it decadent. Serve warm or hot, with plenty of crusty bread and a simple salad with balsamic vinaigrette. (Can also be served as a side dish beside a chicken breast, or chicken skewers marinated in lemon, olive oil, garlic and rosemary.) My favourite dessert for a dinner party is a heaping tray of fresh local fruit and chunks of dark chocolate. (Anybody on a diet doesn't feel they insult you by refusing a slaved-over dessert, and can fill up on fruit without announcing their dietary concerns.) All of the ingredients except for the olive oil can be not only Canadian, but every province should be able to find their own local version as well.

Argentine Red Sauce and Marinade

Sherry vinegar adds full-bodied flavour to this herbaceous South American sauce and marinade. Known as chimichurri rojo, it is the assertive cousin of the classic green parsley-and-garlic chimichurri verde. For a more fiery sauce, increase cayenne to 1/2 tsp (2 mL). You'll need about 1/3 cup (75 mL) sauce to marinate 1 lb (500 g) lamb chops, boneless pork chops or steak or chicken legs for four to 24 hours before grilling.

Pork Sinigang with Rhubarb

Sinigang (probably the most popular of all Filipino soups) is a sour broth with a variety of vegetables. Fish, seafood, meat and poultry can all be made into sinigang, which is soured by a variety of fruits: green or ripe tamarind; lime, lemon or kalamansi, the native citrus fruit; sour guava; and, especially for chicken or pork sinigang, bilimbi (kamias in Filipino), a small, tart relative of the star fruit (or carambola) that tastes remarkably like rhubarb, which we have used here.

Mediterranean Chickpea Stew

You can make this hearty soup vegetarian by omitting the bacon, sautéing the veggies in olive oil instead of the bacon fat and substituting vegetable broth for the chicken broth. Use the bottom of a heavy saucepan to crush the fennel seeds, which will release their licorice-like flavour. If you don't have fresh spinach, you can use half of a 300-gram package of frozen spinach; just be sure to thaw and drain it well before stirring it into the soup.

Fruitsations Apple Marinated Pork Kabobs with Thai Peanut Dipping Sauce

You might as well double this recipe because it's going to disappear! Fabulous in a wrap the next day, topping to a vermicelli salad or simply on their own, these kabobs are fast and phenomenal with the apple sauce marinade allowing the kabobs to caramelize under the broiler. The Mott's Fruitsations Thai Peanut Dipping Sauce is equally easy to make and has that flavour every family member will love. Extend the sauce with chicken broth to make a sensational dressing for a noodle salad.

Dad's Rabbit

This recipe was my dads recipe. He made it at every special occasion and everyone loved it. A year and a half ago I finally learned it and made it for him. He approved and said it was my turn now. We lost him May 2008 to Cancer. Now everytime I make this recipe I think of how proud he would be. This is very simple but oh so delicious. If you've never had rabbit before, this is the recipe to start with. Anyone can make it and it tastes a lot like chicken.

Marion Warhaft's Imam Bayeldi

"When I was a kid, my mother cooked something different every night. She made a lot of great French and Mediterranean dishes." Graduate student Mark Warhaft has inherited a discriminating palate and love of food from his mother, Winnipeg Free Press restaurant critic Marion Warhaft. He entertains frequently, specializing in Thai food, and for the past two years has operated a very successful food booth at the Winnipeg Folk Festival. "I love her Imam Bayeldi. It's great, and I've been trying to get her to write down her recipe for years." Imam Bayeldi, a robust Turkish dish of tomatoes and eggplant, is a terrific accompaniment for barbecued chicken, burgers or kabobs. It's also a sensational and easy make-ahead starter to enjoy with pita or crusty bread.

Cornish Game Hen with Maple, Ginger and Cranberries

This recipe is an homage to slow cooking, fine Canadian ingredients and a nod towards the 100 km diet. On a fall or winter's afternoon, I love braising so that my house is redolent that my guests know that they are in for a mouth-watering treat when they walk through the front door. Although this recipe calls for Cornish hens, chicken breasts or legs may be substituted. This dish and sauce makes a great companion with mashed potatoes or wild rice and a vegetable. Green beans with either crumbled goat cheese or toasted slivered almonds makes a great side dish. I have an excellent side dish, Shiitakes and Manitoba wild rice that I would love to submit along with the Cornish hens. However your contest only permits one entry per contestant. For a stunning presentation, plate on either a white or light coloured dish. Garnish with fresh herbs (like thyme used in the recipe or minced flat leaf parsley). This can go easily well with either a white or red wine (e.g. an oaked Chardonnay, or lighter red - both Canadian, of course).

Coq Au Riesling Private

Crispy Pan-Fried Kreplach

Kreplach are classically boiled and served in soup. For a party, we created a fried appetizer version that is fun to serve with toothpicks.