We know, we know- Brussels sprouts are not a popular vegetable! They are really good for you, so don’t let memories of overcooked, grey sprouts stop you from trying this fabulous recipe.
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Shaved Brussels Sprouts with Pancetta
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Ohitashi
Serve this small salad as part of a Japanese meal, perhaps to accompany a bento box.
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Garlic-Braised Kale and Corn
If the kale leaves are particularly large or seem tougher than usual, remove the centre rib of the kale leaves, as well as the stems.
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Artichoke and Asiago Smash
Smashed potatoes are a restaurant-style mashed potato, where the potatoes are left in chunkier bits. This smash featuring our artichoke and asiago dip will dress up any roasted meat or poultry.
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Winter Greens Salad with White Balsamic Vinegar
This simple salad has a lovely warm dressing with a touch of sweetness from the balsamic vinegar and honey. Nuts add a welcome crunch.
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Red and Green Sauté
This colourful sauté is a wonderful side dish to have in your repertoire. You can make it year round, and it goes well with any fish, meat or poultry dish.
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Ultimate Fries
Chefs know the key to perfectly crisp and golden fries is to fry twice at different temperatures.
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Crunchy Green Salad with Beets and Raspberry Vinaigrette
PC Lettuce Wraps are so crisp you can pick this salad up and eat with your hands! Celery and pecans give extra crunch.
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Golden Scallops with Lime Aioli
Succulent, tender scallops are quickly pan-fried and served with a scrumptious lime aioli. Garnish platter with thinly sliced lime.
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Pasta with Zucchini Rounds
A wonderfully fresh pasta toss that can be made year-round. Coarsely grating the Parmigiano creates lovely melting bits in the finished dish.
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