3 tbsp (45 mL) olive oil1 clove garlic, mincedPincheachsalt and pepper2 cups (500 mL) grapeorcherry tomatoes, halved4 rainbow trout fillets (6 oz/175 g each)1 large head romaine lettuce1/2 cup (125 mL) fresh basil leaves1/4 cup (50 mL) Caesar salad dressingShaved Parmesan cheese, about 1...
This recipe is fromCarronFarms. 1 head of radicchio, quartered, so that each quarter has a bit of the stem end holding ittogether1/4 cup olive oil, plus more to coat radicchio1/8 cup balsamic vinegar1/2 teaspoon salt2 chopped garlic cloves1/4 teaspoon mustardSalt and black pepperPecorino or...
2 tbsp olive oil8 thin slices pancetta4 eggsSalt and pepper, to taste4 whole grain English muffins, toasted1½ tbsp mayonnaise1½ tbsp basil pesto4 slices provolone4 slices tomato1 cup shredded radicchio 1. Heat 1 tbsp oil in a large non-stick skillet set over medium heat. Add...
1 lb (500 g) carrots1 lb (500 g) parsnips3 tbsp (45 mL) butter or olive oil½ cup (125 mL) orange juice2 tbsp (25 mL) lemon juice½ cup (125 mL) chicken stockSalt and freshly ground pepper2 tbsp (25 mL) chopped chives 1. Cut carrots and...
2 lb parsnips1 tbsp vegetable oil1/4 cup waterCoarse salt and pepper1.Peel and cut parsnips into long skinny ‘fries’; discard woody core.2.Heat oil in large nonstick skillet over medium heat until hot. Add parsnips, toss well and cook uncovered until lightly browned, about 5 minutes,...
6 cupsYukon Gold potatoes, peeled and thinly sliced1/2 cuponion, finely chopped2 cupsSwiss cheese, gratedSalt and freshly ground pepper1 1/4 cupschicken broth2 tbspall-purpose flour 1. Preheat oven to 350°F.2. In a 9˝ square baking dish, layer half the potato slices, half the onion and half...
