Baby greens are the solution when you want to make a salad without a lot of prep. They have tender stems, so you don't have to trim them–plus the leaves are already bite-size!
Here's a cookie to enjoy after dinner with coffee or hot chocolate.
A zesty mayo adds zip to these moist, mouthwatering cakes. You can use canned tuna, shrimp, crab or 1-3/4 cups flaked cooked fish instead of the salmon.
Subtle and aromatic spices lend themselves to this dessert's creamy texture without the usual pepper heat. When available, fresh sour cherries can be substituted for frozen in the compote.
These cheesecakes are the perfect first course to serve with Roasted Red Pepper Coulis.
This winning dessert from the Blomidon Inn in Nova Scotia's Annapolis Valley celebrates one of the region's chief products: apples. Wedges are served with whipped cream and toasted sliced almonds. (From "Fruit Divine" in the November 2005 issue of Canadian Living Magazine.)
These jewel-toned squares are even more delicious than they are beautiful. The crystallized ginger adds a nice spicy warmth to the cookie crust.
Turbinado sugar is raw light brown sugar with a delicate molasses flavour. You can also dip the tops of the cookies in turbinado sugar before baking for a sparkly finish.
