Recipe from Pamela & Michael Saunders 2 tbsp olive oil2 medium garlic cloves – minced1 tsp freshly grated ginger 1/4 tsp red pepper flakes1 1/2 lbs swiss chard (about 2 bunches) washed, cut into 1 inch pieces1 tbsp soy sauce1 tbsp...
2 tbsp (25 mL) vegetable oil1 medium 0nion, chopped2 cloves garlic, minced2 tsp (10 mL) finely grated fresh gingerroot1 tsp (5 mL) each ground cumin, coriander and turmeric1/4 tsp (1 mL) crushed red pepper flakes2 cups (500 mL) vegetable or chicken broth4 cups (1 L) cubed peeled sweet potatoes (about...
2 cups (500 mL) cubed (1/2-inch/1 cm) peeled rutabaga2 apples, cubed 1 onion, chopped2 tbsp (25 mL) vegetable oil2 Rainbow Trout fillets, with skin (8 oz/250 g each) 2 tbsp (25 mL) honey Dijon or regular Dijon mustard In large bowl, toss together rutabaga, apples, onion and oil; spread...
3 tbsp (45 mL) olive oil1 clove garlic, mincedPinch each salt and pepper2 cups (500 mL) grape or cherry 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...
This recipe is from Carron Farms. 1 head of radicchio, quartered, so that each quarter has a bit of the stem end holding it together1/4 cup olive oil, plus more to coat radicchio1/8 cup balsamic vinegar1/2 teaspoon salt2 chopped garlic cloves1/4 teaspoon...
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...
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...
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...
6 cups Yukon Gold potatoes, peeled and thinly sliced1/2 cup onion, finely chopped2 cups Swiss cheese, gratedSalt and freshly ground pepper1 1/4 cups chicken broth2 tbsp all-purpose flour 1. Preheat oven to 350°F.2. In a 9˝ square baking dish, layer half the potato slices,...
2 large onions1/2 cup each dry breadcrumbs and grated Parmesan cheese1 tsp dried basil leaves1/2 tsp each dried oregano leaves and salt1/4 tsp garlic powder2 eggsSalsa 1. Cut onions in 1/4-inch (5 mm) thick slices; separate into rings.2. In shallow dish, combine breadcrumbs, cheese, basil,...
