Arugula and prosciutto are a winning combination. Instead of a main course, this would make an amazing finger food to serve at a backyard party- cut each pizza into narrow fingers and grill up more to order!
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Grilled Arugula Prosciutto Pizza
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Piri Piri Shrimp with Avocado Salad
Tossing the shrimp with more piri piri sauce after they come off the grill gives the shrimp an extra kick of flavour. Leaving the shells on keeps the shrimp moist.
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Maple Balsamic Fig Salad with Goat Cheese Croquettes
In the winter, sweeter Mission figs are in season, in summer the less sweet green figs. Walnuts give this salad a bitter edge to balance the sweetness of the vinaigrette and figs.
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Aphrodite Chopped Salad
In Greek mythology, Aphrodite was the goddess of love. This variation on a Greek salad is a one-bowl, chop-and-toss quicky.
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Chicken and Bacon Salad
All the flavours of a club sandwich in a quick chop-and-toss salad. Use pre-cooked bacon to make it even quicker.
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Spaghetti with Sundried Tomato Pesto
Pesto for spaghetti tonight, and pesto on hand to serve later! Spread leftovers on sliced baguette and broil for a quick appetizer, or spread over meaty fish such as swordfish before broiling.
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Asian Vegetable Salad
There’s a medley of wonderful Asian flavours in this beautiful salad. For a more authentic taste, use daikon radish, cut into thin strips.
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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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One Pot Italian Meatball Soup
We’ve improved on the classic American recipe Italian Wedding Soup- normally pasta, meatballs and escarole- by using our lean meatballs and whole wheat pasta, and adding extra vegetables. A complete meal in one saucepan!
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