Squash Ravioli with Sage and Walnut Butter
Jul 14, 2005
Flavourful fish and loads of fresh veggies make this simple dish the perfect spring meal.
No soufflé dish? Use an 8-inch (2 L) square glass baking dish instead and test with a skewer to check the doneness – it should be moist.
Nourish your body with this vegetarian bowl that boasts protein-packed quinoa, antioxidant-rich beets, detoxifying kale and a side of halloumi cheese for a bit of texture.
A mélange of farro, wild rice, dried apricots and pomegranate, this beautiful, hearty side will add a hit of fall flavour to your holiday table.
Treat Mom to our May issue cover recipe — succulent shrimp, tender-crisp asparagus and savoury crêpes bathed in a creamy sauce is guaranteed to win rave reviews for the cook.
Cinnamon, cardamom and cloves lend a fragrant Massaman Thai curry its complex mild flavour. A mortar and pestle are traditionally used to make curry paste, but we've eased the process by using a food processor to blend the ingredients into a smooth base for the dish.
Packaged ravioli, found in the deli section of most supermarkets, is ideal for soaking up this creamy herbed mushroom sauce. If you like, top with crumbled goat cheese or grated Romano or Parmesan cheese.
The tangy marmalade sauce over pork tenderloin is the perfect combination for this quick and easy weeknight dinner.
Candied nuts add crunch and even more sweetness to this side of roasted veggies. Make an extra batch to serve for snacking before dinner—your guests will love them! Trim the brussels sprouts to a uniform size, halving any larger pieces so that they cook evenly.
