This cold main-course shrimp salad gets a kick from horseradish. Cut all the vegetables to about ¼ inch (5 mm) dice, about the same size as the peas. Thaw the shrimp first, if you buy frozen.
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Shrimp Russian Salad with Horseradish Dill Cream
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Crab Cakes and Asian Slaw
A quick cabbage salad with Asian flavours forms a perfect base for succulent crab cakes, perfect as lunch or a light supper.
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Falafel Salad
Instead of serving falafel in same-old pita bread, try this salad. Fresh herb and lemon flavours make it sing.
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Leek-Stuffed Mushroom Caps
When you’re trying to eat healthy, hors d’oeuvre- often high fat, salty affairs- are a challenge. You can enjoy our leek-stuffed mushrooms without blowing your healthy eating goals. Serve this elegant bite-sized nibble at your next party.
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Corn and Black Bean Salsa
Use fresh or canned tomatoes for this deliciously addictive bean salsa. Serve with your favourite PC Blue Menu Lentil Chip or PC Blue Menu Flaxseed Tortilla Chips.
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Loaded Sweet Potato Wedges
Sweet potatoes are a nutritional powerhouse, full of fibre and vitamins A and C. Serve our loaded version in place of fries, with chicken fingers, burgers or almost any other main.
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Mile High Spinach Pie
This main course pie is a bit time-consuming but well worth the effort. The pie dough is quite easy to work with, a plus for newbie pie makers, but if you are in a hurry you can use a prepared pie crust.
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Ham and Dijon Potato Bake
The saying “eternity is a ham and two people” is not far from the truth! If you have leftover ham and are looking for a different way to serve it up, try this wonderful ham and potato bake. Be sure to use an ovenproof frying pan.
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Easy Roasted Green Beans with Balsamic Vinegar and Goat Cheese
Roasting beans brings out more flavour than boiling them. Making a roast for a crowd? Throw these beans in the oven after the roast comes out and is resting before carving; the roast and the veg will be ready to eat at the same time.
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Potato Apple Latkes
We gave this traditional Jewish dish a sweet twist by adding apple to the usual potato-onion mixture, instead of serving with applesauce later. Yogurt makes a healthier choice than sour cream for dolloping on. We made ours sit-down appetizer size; for passed hors d’oeuvre-size portions, form mixture into thirty-two 1 1/4-inch diameter patties and fry for 2 to 3 minutes per side or until browned and cooked through.
