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1386 recipes for "mustard"
1386 recipes
Nutty Quinoa and Mushroom Strudel

Nutty Quinoa and Mushroom Strudel

Dinner

The hardest part of entertaining? Pleasing all types of palates, especially when you have guests with restricted diets. This savoury vegan entrée is filled with quinoa and mushrooms for a satisfying, delicious meal even meat lovers will enjoy. To serve the strudel as a side, cut it into eight to 10 smaller pieces.

Spinach and Pork Meatballs With Honey Ketchup and Roasted Corn

Spinach and Pork Meatballs With Honey Ketchup and Roasted Corn

Aug 5, 2013

I love meatballs and so does my family. Let's be honest, who doesn't? So this challenge offered the ideal excuse to whip up some seriously delicious and moist veggie-dense meatballs. A few helping hands in the kitchen make quick work of forming the balls. A pan of oven-roasted potato wedges is the perfect side dish, and a great way to use more of the homemade ketchup. – Rheanna Kish, senior Food specialist

Vegetable Samosas with Cilantro Chutney

Vegetable Samosas with Cilantro Chutney

From street vendors in India to chic cocktail hors d'oeuvres here, potato-filled pastries are fantastic. Whether fried or baked, they're best freshly made, but for convenience sake, you can freeze them.

Roasted Vegetable Strudel

Roasted Vegetable Strudel

Apr 8, 2013

Flaky phyllo pastry is the perfect envelope to contain these tender roasted vegetables. Feel free to change up the vegetables – red peppers, artichoke hearts and asparagus are other delicious options. To turn this veggie main into a side dish or appetizer, cut it into 12 portions.

Festive Stuffed Turkey Breast

Festive Stuffed Turkey Breast

You don’t need to cook an entire turkey to enjoy a Thanksgiving meal. Here, spinach, kale, bacon and chicken, along with flavourful herbs and fruits, are stuffed into a turkey breast for a succulent gobble-gobble feast.

Quiche of Christmas Colours

Quiche of Christmas Colours

Dec 17, 2007

Thinly sliced cappocola (spicy cured pork) from the deli counter adds colourful curls to the top of this spinach-and-red-pepper quiche. In a pinch, you can use chopped prosciutto instead.

West Coast 3 C's Quiche

West Coast 3 C's Quiche

May 12, 2009

I love brunch. This is my favourite meal by far, and I love the ease of having something like a quiche already prepared. The flavours are always richer and more enhanced after the quiche has had a chance to sit overnight as well, which is another benefit to advanced preparation. I thought about my favourite Canadian ingredients and it really has to include crab, chanterelles, and corn. There is just something about the sweetness of the crab, the burst in your mouth juiciness of corn, and the earthiness of sauteed chantrelles with garlic that is just plain perfect. The gouda I love is from Gort's Gouda in Salmon Arm B.C., where my mom lives. It's organic and is outstanding. While the crab and the chanterelles are definitely the bell ringers on this grocery bill, the other ingredients are low cost. I buy my crab and fresh B.C. chanterelles at my local Costco for under $25 combined, which makes it even more affordable. I made this with a potato crust as I can't eat gluten, but a pastry crust would work just as well. I'd pair this with a tangy raspberry hazelnut vinaigrette mixed with fresh, tender leafy greens to round out the meal.

Cornish Game Hen with Maple, Ginger and Cranberries

Cornish Game Hen with Maple, Ginger and Cranberries

May 12, 2009

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).

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