Rainbow Trout With Squash Medley
When in season, use summer squash varieties such as zephyr, gold bar or Italian zucchini in this simple vegetable medley.
When in season, use summer squash varieties such as zephyr, gold bar or Italian zucchini in this simple vegetable medley.
This meatless appetizer takes its flavour cues from the always-popular antipasto platters that are prized in Italy. Serve with crusty bread to soak up the delicious dressing.
There’s no better way to warm up during the dark and cold days of Canadian winters than with this hearty soup chock full of smoked turkey and good-for-you lentils.
These individually portioned gratins are ideal for serving a larger group. To prevent the stacks from falling over, make your slices as straight as you can. For the best results, use a mandoline.
This flavourful Philippine stew, with its mellow mix of vinegar and soy sauce, pairs beautifully with rice or noodles.
Arugula, also known as rocket, is an iron-rich leafy green with a sharp, peppery flavour. The more mature the arugula, the stronger the flavour. So if you love spicy, bitter greens, use fully grown arugula instead of the baby leaves and just tear it into bite-size pieces.
Plump shrimp, crisp snow peas and sweet spring carrots are glazed with a rich, nutty brown butter in this stir-fry— and it only takes a few minutes to cook! Squeezing a little lemon over top at the table adds a bright citrus note that cuts through the richness of the butter. Serve with steamed rice or couscous.
Before: The original recipe's marinade (more than needed) has 1/2 cup (125 mL) oil. The dish has 1/2 cup (125 mL) feta cheese for garnish. After: This lightened-up version reduces oil, feta and olives. In season, use 2 tbsp (25 mL) chopped fresh oregano instead of the dried.
A little curry powder gives this rice dish a quick flavour boost. If you can't find a fresh pomegranate, add the same amount of golden raisins, dried currants or chopped dried apricots instead.
This delightfully sweet and spicy chicken recipe can be left to marinate for up to 24 hours. Prepare the night ahead for a fuss-free dinner, even on the busiest of weeknights.
