A favourite dish made in the fall when peppers are at their peak. 2 1/2 cups of fresh, peeled, diced tomatoes can be substituted for the canned in tomato season.
Bacon and corn add smoky-sweet flavour to this chowder inspired by chef Ryan Dunne of The Fairmont Algonquin. Use our recipe for Cooked Lobster and Stock or buy a steamed lobster and prepared fish stock from a fishmonger.
The tomato base of this Manhattan-style chowder highlights the sweet, sea-salt flavour of fresh clams. Set a few clam shells aside to garnish each bowl.
This lovely clear soup makes an elegant appetizer for Easter dinner. Be sure to reserve 2 tbsp (25 mL) of the chicken fat when making the stock. Enjoy the leftover crepes with cream cheese and smoked salmon.
This is the easiest recipe and it never fails. If you are entertaining and want to enjoy visiting with your guests, this is the recipe for you. Everyone will be raving and wanting the recipe.
Delicious served icy cold or piping hot (see tip, below), this soup is best made at the height of summer, when tomatoes and peppers are at the peak of their flavour.
Think bread is necessary for making croutons? Think again! Potatoes make a wonderfully crispy garnish.
These light, delicious “burgers” showcase the versatility of tofu. Easy-to-crumble extra-firm tofu makes a terrific vegetarian “ground beef,” which, when mixed with a variety of finely chopped vegetables, becomes a great vegetarian alternative to hamburgers. Serve with lemon wedges and a green salad, or in a pita with all the fixings.
This recipe came to be when a few summers ago, we had more then alot of cabbage in the garden. My family was getting tired of cabbage rolls, fried cabbage and plain coleslaw so, I created this fun healthy dish. Since then, it has been requested by friends and family over and over again.
