Cavatelli with Tomato Compote
Sep 27, 2023
Simple guacamole is the perfect complement to juicy pork tenderloin and crunchy slaw. To make the guacamole in advance, leave the pit in with the mashed avocado and place plastic wrap directly on the surface to prevent browning; remove the pit right before serving.
Thin, fluffy naan makes an ideal no-fuss base for quick weeknight pizzas; a simple cumin-spiced spinach topping gives a nod to the flatbread's Indian heritage. Regular ready-made naan is high in sodium, but if you want to lower your intake, just switch to a sodium-reduced version, such as the one made by President's Choice.
Reserving some of the pasta cooking liquid to toss with the whole dish helps distribute the ingredients and loosen up the pasta without adding extra oil. Substitute whole wheat spaghettini for regular if desired.
Traditional porchetta is slow-roasted pork flavoured with herbs under a crunchy layer of crackling. Here, prosciutto makes the perfect lower-fat alternative to the crackling without sacrificing flavour. Leftovers make a great sandwich filling. For best results, refrigerate the raw herbed roast overnight.
Decadent, fork-tender beef ribs are a crowd favourite. English-cut ribs are meaty single portion beef ribs that can be ordered at your butcher's counter; the balsamic vinegar helps moderate their richness. Serve with roasted or mashed potatoes and fresh summer vegetables.
Mildly exotic with curry, this nourishing soup is brimming with healthful things such as fibre. You can also follow our variation below to cook it in the slow-cooker, a favourite method for Alecia Watson of Penticton, B.C. She says that when she fills the slow-cooker up with all the goodies that go into a homemade soup before she leaves for shift work, she knows there will be a potful of love — and soup, too — to feed her family.
Lettuce cups are a fun (and easy!) way to enjoy this speedy stir-fry, but you can also serve it over steamed rice with a drizzle of the hoisin dressing.
Tsukune are flavourful grilled chicken meatballs, and they're right at home nestled into piquant peppers. Depending on your heat tolerance, you can either remove the seeds and membranes from the jalapeños for milder spice or leave them in for extra kick. Make sure you pierce both the jalapeños and the chicken inside when skewering the peppers to help keep the chicken in place during grilling.
This Italian household favourite is a sure hit with any crowd. The freeze-ahead part is a flavourful sausage-and-tomato sauce. Just thaw, toss with cooked pasta and sprinkle with cheese before baking. This recipe makes enough sauce for two batches.
