A comfort food staple, our spin on this classic contains a trio of meats and mozzarella cheese. With zesty tomato-based salsa both in the meatloaf and poured overtop, this moist and juicy entrée is destined to be a new favourite.
SALSA-TOPPED MEATLOAF WITH MOZZARELLA
Fouée Filled with Tarragon Chicken Salad
Tarragon and chicken are a natural pairing, and make an ideal stuffing for our French-inspired fouée. Use leftover roast chicken, or buy a rotisserie chicken at the grocery store and discard the skin and bones. For a lighter meal, serve a half-portion with vegetable soup.
CREAMY HERBED MUSHROOM TAGLIATELLE
With an abundance of mixed, exotic mushrooms, lemony capers, fresh herbs and garlic, and tossed with a creamy rich sauce, and tender tagliatelle, this authentically Italian pasta dish needs only a leafy green salad and dry white wine to enjoy with it.
PAN-FRIED HALIBUT WITH GREEN OLIVE SALSA
Succulent, golden-crusted fish is topped with a piquant, fresh herbed salsa, featuring our subtly fiery South American aji chili pepper-stuffed green olives. Another firm-fleshed fish, including ocean perch, cod or salmon fillets, could replace the halibut.
Pork with Mushroom Marsala Pan Sauce
A rich Marsala wine cream sauce served over pan-seared pork is an exceptional flavour combination. Here, it’s further enhanced with the addition of delicately woodsy sliced, cooked champignons de Paris and their juices. Serve with steamed broccoli or French green beans.
Vegetable Bolognese Pizza
When you just need to get dinner on the table, this is the pizza to make. Our Bolognese sauce has a “meaty” texture, but is vegetarian. Check the label on your mozzarella if you’re serving vegetarians; some mozzarella cheese contains rennet.
Roasted Sweet Potato Salad with Cranberries and Sliced Almonds
Sweet potatoes are a great source of Vitamins A and C, and make a great substitute for white potatoes in many recipes, including potato salad. Roasting them brings out their sweetness.
Luscious Lemon Pudding Cake
This is the winning recipe from Recipe to Riches within the Sweet Puddings and Pies Category, which was developed by Glo McNeill.
Mile High Pie Dough
This easy food processor pie dough was developed for our Mile High Spinach Pie recipe, but you can use it with any savoury pie. The finished dough is very easy to work with, so perfect for pie making novices. If using for a sweet pie, add 1 tbsp (15 mL) sugar when you add the salt.
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.