Warm Lentil Salad With Shrimp
Fresh tarragon is an often overlooked herb, but it pairs perfectly with lentils, shrimp and asparagus. This salad is also wonderful cold; just cook and cool the shrimp before tossing with the salad.
Fresh tarragon is an often overlooked herb, but it pairs perfectly with lentils, shrimp and asparagus. This salad is also wonderful cold; just cook and cool the shrimp before tossing with the salad.
This is a great dish to serve at a party, even non-vegetarians will love it!
The secret to this light, fresh pasta is in the cooking liquid: It’s flavourful and starchy, which helps coat the noodles.
Sumac, a fragrant and tangy Middle Eastern spice, adds tons of flavour to the simple dressing in this salad. If you can't find it on store shelves, substitute with sweet paprika. Also, feta makes a suitable stand-in for firm, salty halloumi. To enjoy this salad on the go, pack the dressing in a separate airtight container. Right before eating, drizzle the dressing over the salad, reseal the container and shake to coat.
Dried mushrooms pack a wonderfully concentrated and savoury flavour that takes this mustard to a whole new level. This recipe is a great way to use leftover roast beef, but you can easily use ham or pork roast if that’s what you’ve got on hand.
Recreate the red, green and white colours of the Mexican flag in this tasty rice dish without having to cook it in three separate pots.
These plump and tasty shells, with their flavourful filling and chunky beef sauce, make a popular Canadian Living classic.
