Roast Turkey and Romano Bean Salad
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Combined with colourful Romano beans, fennel, and a mustard-balsamic dressing, store-bought roast turkey becomes a chunky home-style Italian salad.
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These recipes are developed, tested and re-tested until perfect. Try one at home tonight.
Featured Recipes
Leek and Watercress Soup
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A summery, soft green soup garnished with chives and chive flowers (if available). Serve hot or cold.
Read MoreFrench Lemon Chicken
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A classic French dish updated for simplicity that's packed with fresh flavours. Serve with roasted red potatoes and green beans.
Read MoreDinosaur Bones
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Butchers and supermarkets often sell boneless rib roasts, and the bones they remove make a wonderful rib fest – a superb alternative to spare ribs. I call them dinosaur bones because they are huge and hearty.
Read MoreCreamy Green Salsa
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This fresh salsa has a little bite to it. It is sensational with Dinosaur Bones but also with raw vegetables or vegetable chips and as a summery sauce for fish or chicken.
Read MoreSpeedy Garlic Cheese Bread
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The perfect bread to go with ribs or grilled chicken. Serve alone or butter lavishly for homemade garlic bread.
Raspberry Tart
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If you have visited French pâtisseries in Paris, you know that one of the confections that always looks so beautiful are the tarts. Making one as pretty and delicious as they are in France is easier than you might imagine and each step can be done ahead of time.
Read MorePork Souvlaki
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When you’re cooking with skewers it’s important to remember that steel versions conduct heat better, and therefore cook meat faster (depending on the dish). If, like me, you prefer using rosemary branches, lemongrass or wooden sticks for skewering, be sure to soak them in water for at least 30 minutes. Otherwise, they’ll flame up and burn on the grill.
Read MoreFarinata (Italian Crepes)
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Andrew Milne-Allen, owner-chef of Zucca Restaurant in Toronto, makes this delicious pancake as a little snack before dinner. Bake it either on the barbecue, in the skillet or in the oven.
Read MoreFlattened Chicken Under a Brick
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Flattened chicken cooks quicker than a whole chicken without losing that great roasted flavour. It is readily available at butcher shops or you can butterfly your own by removing the back and breast bones yourself.
Read MoreButtery Caramel Currant Bars
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The quintessential Canadian dessert, butter tarts are the perfect summertime indulgence, although bakers tend to charge a fortune for them and there’s always competition over whose is the best.
Read MoreBelgian Beef Skewers with Beer Barbecue Sauce
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For the most tender results use sirloin fillet. Serve with grilled potato and onion slices and a tomato salad. This sauce is also excellent with pork and turkey.
Read MoreSeared Scallop Ceviche
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Ceviche is usually fresh raw fish that is "cooked" by marinating in fresh lime juice. My version sears the scallops first to give a slightly different texture and flavour to the dish.
Read MoreLamb Shoulder Chops (Middle Eastern Style)
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Lamb on the bone is a favourite in Middle Eastern cuisine, so taking that spicing and slathering it on shoulder chops is a winning recipe. I tested different cooking lengths.
Read MoreButter Pecan Tarts
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Without pecans these are sensational butter tarts. They never keep because they are so good they are quickly devoured.
Read MoreCauliflower Cheese Crumble
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For this dish, you can use any cheese you please. I opted for caciocavallo, a melty, mozzarella-like Italian cheese, which is made in a club shape and then is sold in pieces. Its nuttiness matched the cauliflower perfectly. Blue cheese is also excellent.
Read MorePotato Salad with Feta
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This warm potato salad is very versatile. Serve it with Cauliflower with Cheese Crumble as a vegetarian dinner or as a side with grilled chicken, fish or even hamburgers. It is also perfect for a buffet table. If you don’t like feta you can use goat cheese.
Read MoreEggplant and Tomatoes
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This is one of my favourite dishes to serve with grilled chicken. It also works well as part of a vegetarian Indian meal. I would add a chickpea dhal and tomato and onion salad. As a main, serve over steamed rice or red lentils.
Read MoreSlow-Cooked Salmon
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This slow method of cooking salmon produces a fish that is very evenly cooked and still moist throughout. The rich sauce with hints of tarragon, lemon and beer adds to the flavour of the whole dish. Serve with garlic mashed potatoes and green beans.
Read MoreMozzarella, Tomatoes and Onion Sandwiches with Pesto
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The perfect veggie sandwich for summer.
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