Risi e Bisi

Risi e bisi, or rice and peas, is a classic Northern Italian dish. The rice should be creamy – much like a soupy risotto. Serve as an appetizer or light main course to eat with a spoon, and pass Parmesan cheese to sprinkle on top.

Asparagus and Smoked Turkey French Toast Sandwiches

French toast takes a savoury twist in this familiar recipe.

Chickpea Walnut Patties with Mixed Greens

The toasted walnut crunch adds welcome texture to these burgers.

Fall Vegetables and Fusilli

Enjoy our comfy pasta and chick-pea casserole as a vegetarian supper or for lunch. For a nonvegetarian version, replace vegetable stock with chicken stock and add chopped smoked turkey, ham, pastrami, or drained salmon or tuna in chunks.

Mushroom Fontina Pizza

The woodsy flavour of this topping works beautifully with the multigrain dough. For a stylish finish, drizzle with truffle or porcini oil before serving.

Flank Steak with Shallots & Red Wine

A fuss-free recipe that is the perfect showcase for the delicate, delicious flavour of shallots.

Smoky Jambalaya with Chipotle and Ale

Smoky chipotle pepper and sausages round out the brown ale in this spicy one-pot dish. Serve with the same beer that went into the meal.

Cracker Catfish with Swiss Chard

Garlic Shrimp Spaghetti

Start to cook the shrimp as soon as the pasta goes into the water. Then the sauce will be ready as soon as the pasta is drained. You can substitute sodium-reduced chicken stock mixed with 1 tbsp (15 mL) white wine vinegar for the wine.

Chicken Soup

 Chicken bones are the best choice for making tasty soup. To extract maximum flavour, a stock needs to simmer for hours – long after there is any flavour left in the accompanying meat.