A rich and flavourful homemade stock such as this is essential for consommé because its deep flavour and colour need little embellishing.
Sheet pan dinners are always a winner, and this medley of shrimp, sausage and veggies is sure to be a hit with the family.
This meal comes together in no time thanks to packaged coleslaw, which also provides the crunch. Convenient tortillas replace the traditional small thin pancakes. Serve with a drizzle of hoisin sauce, if desired.
This breaded zucchini-eggplant sandwich is inspired by a Saturday morning favourite at Carousel Bakery in Toronto's St. Lawrence Market.
This sweet, tangy, hot zucchini relish gives your mouth a thrill. Use it on everything from hamburgers and hot dogs to tuna salad sandwiches.
Honey-sriracha butter is a versatile grilling sauce with a balance of sweet, savoury and spicy. Even better, it comes together in less than a minute!
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.
