517 recipes for "nutmeg"
Pete's Frootique's Roasted Vegetable

Pete's Frootique's Roasted Vegetable

Aug 6, 2005

Pete's Frootique of Bedford, N.S., in the greater Halifax area, is the brainchild of Pete Luckett, Canada's popular TV fruit-and-vegetable expert. As well as fresh produce, the large store includes a juice bar, a butcher, a specialty British food shop and European deli and lunch counters. Many meals-to-go can be ordered from the deli counter and some of the favourites are shepherd's pie, Greek spinach pie and this vegetable "lasagna," which includes no noodles but layers of tasty oven-roasted vegetables. You can, of course, add lasagna noodles if you wish or a layer of other roasted vegetables, such as red peppers.

Spiced Pear Galette

Spiced Pear Galette

Dessert

Galettes are the perfect fall dessert because you get all the flavour of a flaky fruit-filled pie but with a rustic home-style look. Firm Bosc pears are ideal for baking; they stay crisp when ripe and keep their shape. 

The Ultimate Layered Carrot Cake

The Ultimate Layered Carrot Cake

Meet the one and only carrot cake recipe you'll ever need. The batter comes together in a matter of minutes and makes a flavourful, moist cake with just the right ratio of crushed pineapple to grated carrot. Topped with smooth, sweet cream cheese icing, it's perfection on a plate.

Pumpkin Cheesecake Pie

Pumpkin Cheesecake Pie

Dessert

Choosing between pie and cheesecake is the eternal dessert dilemma; we've melded the two together for the ultimate fall treat. Use a fork to crimp the crust and skip the time-consuming process of fluting by hand.

Roasted Shallot and Red Pepper Tarts

Roasted Shallot and Red Pepper Tarts

Mar 2, 2009

Instead of small tarts, you could bake this in a 9-inch (23 cm) quiche pan; just add 1 more egg and increase the cream by 1/4 cup (50 mL). Making pastry in a food processor is a breeze but, of course, you can also make it by hand. Serve on a bed of vinaigrette-dressed watercress.

Squash Agnolotti with Sage and Walnuts

Squash Agnolotti with Sage and Walnuts

Mar 9, 2009

Nothing is more rewarding than making your own pasta for this crescent-shaped stuffed ravioli-style dish. With a fall harvest filling that's totally delicious, this pasta appetizer (which you usually find only in restaurants) is guaranteed to be the sumptuous start to any meal.

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