Minestrone with Pesto

Chunky vegetables, rich broth, nourishing beans, nuggets of pasta and a golden sprinkle of Parmesan — that's amore, or minestrone. It's more than just a soup. Perfect for cold weather and lean times, minestrone has the look, taste and aroma that's satisfying enough for body and soul. Learn how to chop vegetables neatly and quickly and make a quick pesto dress-up for a soup that tastes as good as it looks.

Couscous Dolmades with Lemon Yogurt Sauce

A delicious twist on a Greek favourite, this hors d'oeuvre uses couscous in place of rice. Grape leaves are available at Greek, Middle Eastern, Italian and most supermarkets. Serve warm or at room temperature along with olives.

Pumpkin Gnocchi

MEDITERRANEAN CHICKPEA CRÊPES

Italian Marinated Cauliflower Salad

Delicious raw or cooked, cauliflower can be prepared in a thousand different ways. Rev up your fall cuisine with this vegetarian delight.

Pork Tenderloin Risotto Bake

Medallions of pork bake on creamy risotto. This risotto method cuts both the usual cooking and stirring times.

Spanakopita Loaded Sweet Potatoes

Everything we love about a spanakopita, but on top of a delicious sweet potato.

Linguine with Garlic Shrimp and Sun-Dried Tomato Pesto

Quinoa Dolmades with Tahini Yogurt Sauce

This is a vegetarian take on a traditional Greek and Turkish finger food. Grape leaves are available at Middle Eastern, Greek, Italian and most supermarkets. 

Pilaf-Stuffed Rack of Pork

A rack of pork is dramatic and easy to carve by simply cutting between the ribs. Check that the butcher has either cut off the backbone or cut the bone between the ribs.