Just like this airy soufflé you'll be puffed up with pride upon hearing the compliments as it comes to the table. A garden salad is a healthy accompaniment.
This family-pleasing dinner works equally well in your child's insulated lunchbox the next day. Wrap two large flour tortillas, avocado cubes and extra grated cheese separately. Don't forget a spoon so your child can assemble the sandwiches at lunchtime.
Although flank steak is tender enough to grill and eat right away, it's even better when you marinate it. A resealable plastic bag makes a useful transportable marinating container. Slicing across the grain and serving no more than medium-rare ensures maximum tenderness.
This saucy dish of noodles, sauce and fish is delicious served with steamed broccoli. You can use any kind of noodles that you have on hand. Don't use previously frozen fish if you're planning to freeze this dish.
Tender chicken stuffed with prosciutto, wrapped in pastry and served with a silky sauce is enough to dazzle anyone. It's particularly pleasing for the cook, who can make it well before the guests arrive.
Bite-size quiches just bursting with flavour will disappear from the party tray in seconds. Make sure the pastry is rolled to scant 1/8-inch (3 mm) thickness so it doesn't puff when baking.
Lean yet flavourful, pork tenderloin is a great choice if you're watching your calorie intake. Roasting the asparagus alongside the pork simplifies cooking and enhances this springtime vegetable.
This shortcut version of the cubano sandwich uses marinated pork tenderloin instead of a large pork roast.
You can quickly put together this scrumptious main course with leftover chicken. Look for sesame paste in Chinese and Japanese grocery stores; it's richer in flavour than its good substitution — tahini.
Enjoy our hearty "Galloping Gourmets" collection of brunch and breakfast recipes in the July 2006 issue of Canadian Living magazine.
