Tri-Colour Quinoa Lasagna with Local Seasonal Vegetables

Roasted and stir-fried vegetables are layered between flavoured quinoa to create a healthy and colourful take on vegetarian lasagna. My middle daughter is the lone vegetarian in a household of meat lovers. I find lately I've been incorporating more and more vegetarian options into our meals. It's easier on the family budget, the environment and our collective waistlines! That being said, I do find it more difficult to find a vegetarian meal that is "company worthy". This recipe, created with local veggies, is substantial enough to satisfy meat eaters and impressive enough for a casual dinner with friends. While I love how nutritious quinoa is, I sometimes find it a bit bland. Mixing the quinoa layers with 3 different sauces adds a flavour boost. Use the vegetables listed or try ones that are in season in your local area. If you select items that are fresh and colourful you can't go wrong. While the ingredient list looks long don't be daunted, most of the work is building the lasagna layers and the preparation is not complicated. Serve with a dollop of sour cream and a light green salad for a delicious, healthy and budget-friendly (under $40 including salad) dinner with friends.

Cheese and Herb Easy Whole Wheat Sandwich Bread

Cheese and thyme are a heavenly match in breads, especially when some is sprinkled over top to create a crunchy, addictive crust. Try it as the base for a wonderful grilled ham and cheese sandwich.

Squash Agnolotti with Sage and Walnuts

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.

Rolled Cranberry Turkey Breast With Creamy Gravy

Sometimes a whole turkey is just too much for a small group. Celebrate the holiday with this easy all-in-one dinner that includes a lovely traditional stuffing rolled right up in the turkey. It looks beautiful when sliced. Look for a fresh boneless skin-on turkey breast at the butcher's counter.

Pull-Apart Pesto Bread Wreath

This gorgeous bread wreath does double-duty: It's a warm pull-apart roll for guests to enjoy and an attractive centrepiece to anchor the table. Serve with our Garlicky Basil Butter.

Squash and Spinach Lasagna

You can turn this colourful and delicious lasagna into a vegetarian main course by omitting the pancetta.

Roasted Squash, Spinach and Three-Cheese Cannelloni

Hazelnuts add crunch to the soft, rich filling in this vegetarian entree – guaranteed to please cheese lovers, too.

White Pearl Seafood Gratin

I was inspired to do this dish because it uses several Canadian ingredients as well as different ones. I love to combine unusual tastes and combinations in my food. I saw a recipe for a Black Pearl Cake and thought that combining chocolate and Wasabi was a very interesting idea. I added sesame seeds for an interesting texture. I use complimentary seafood: halibut, crab and shrimp. They go together very well, especially the halibut and the crab. The addition of apple is because it goes very well with the crab.

This dish is rich and filling. I would suggest that it be served with a leaf salad as a main course. I have included an optional recipe for a White Pearl Trout Gratin, which has a few modifications. It is exceptional as well, as the trout is a mild slightly sweet fish. I have put in tall the ingredients as well with the recipe as the space was not sufficient for them in the ingredient list.

Cornish Hens with Quinoa Stuffing

Cheese Cappelletti with Asparagus Sauce

Put spring on your table with cappelletti (stuffed hat-shaped pasta) and asparagus. Saffron in the dough adds colour and fragrance. In a pinch, use wonton wrappers instead of the homemade dough.