Shredded Brussels Sprout Salad light mayonnaise grated parmesan cheese lemon juice each dijon mustard and anchovy paste large clove garlic worcestershire sauce pepper shredded brussels sprouts each extra-virgin olive oil and diced prosciutto or bacon

The Ultimate Caesar Salad head romaine lettuce croutons grated parmesan cheese vegetable oil grated parmesan cheese white wine vinegar dijon mustard anchovy paste cloves garlic each salt and pepper worcestershire sauce light mayonnaise

In bowl, whisk together oil, cheese, vinegar, mustard, anchovy paste, garlic, salt, pepper andWorcestershire sauce

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Portuguese Barbecued Chicken chicken pieces dry white wine grated lemon rind lemon juice tomato paste olive oil paprika hot pepper sauce salt garlic cloves

Combine wine, lemon rind and juice, tomato paste, oil, paprika, hot pepper sauce, salt and garlic. Cover and refrigerate for at least 4 hours orfor up to 24 hours, turning occasionally. close lid and cook, skin side down, for 10 minutes. Turn and cook for 30 to 40 minutes or until juices run clear when chicken is pierced. 10 minutes Turn and cook for. 40 minutes or until juices run clear when chicken is pierced

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Shrimp With Lemon Herb Dip tsp olive oil green onions cloves garlic 2% plain Greek yogurt reduced-fat mayonnaise chopped fresh basil chopped fresh parsley pinch salt pinch pepper tsp grated lemon zest tsp lemon juice frozen cooked large shrimp

Arrange shrimp and/or crudités on platter. Once transferred to plate and cooled, chop bacon. Meanwhile, in bowl, stir together yogurt, mayonnaise, basil, parsley, salt and pepper

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Cumin Carrot Tofu Patties olive oil chopped onion grated carrots cloves garlic ground cumin cayenne pepper extra-firm tofu tahini paste chopped fresh parsley dry bread crumbs lemon juice salt pepper pasta sauce grated lemon rind cinnamon

Add onion mixture, half of the parsley, the bread crumbs, lemon juice, salt and pepper. In food processor, blend tofu with tahini

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Bacon, Apple and Leek Tart slices bacon leeks cloves garlic dry white wine sweet-tart apples chopped fresh thyme pinch salt pinch pepper whipping cream frozen rolled butter puff pastry milk Dijon mustard shredded Gruyère cheese

fold in brushed cornersand sides. Spread half of the mustard on unfolded base of pastry. top with half each of the filling, baconand Gruyère cheese

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Shallot and Garlic Butter extra-virgin olive oil shallots cloves garlic salt pepper dry white wine Dijon mustard butter chopped fresh parsley or basil or tarragon

Add wine andmustard. Add butter and parsley to bowl. In large nonstick skillet, heat oil over medium heat

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Tabbouleh Salad bulgur chickpeas tomatoes diced english cucumber minced fresh italian parsley chopped green onions chopped fresh mint lemon juice olive oil cloves garlic salt pepper

In small bowl, whisk together lemon juice, oil, garlic, salt and pepper. Add chickpeas, tomatoes, cucumber, parsley, onions and mint

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Prosciutto and Sun-Dried Tomato Strata olive oil onions cream cheese drained oil-packed sun-dried tomatoes slices white bread prosciutto eggs milk Dijon mustard pepper hot pepper flakes Parmesan cheese fresh basil

Sprinkle with Parmesan cheese. Whisk together eggs, milk, mustard, pepper and hot pepper flakes. Cut sandwiches diagonally in half

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Roasted Curry Cauliflower Dip Balkan-style plain yogurt extra-virgin olive oil curry powder salt ground cumin ground coriander ginger pepper head cauliflower large onion cloves garlic lemon juice chopped fresh coriander or fresh chives

In food processor, purée cauliflower mixture, remaining yogurt and lemon juice until fairly smooth with a few chunks

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Meatball Stroganoff lean ground beef fresh bread crumbs egg Worcestershire sauce clove garlic salt pepper vegetable oil onion sliced mushrooms dried thyme sodium-reduced beef stock Dijon mustard light sour cream cornstarch

Stir in stock andmustard. Meanwhile, in large skillet, heat oil over medium heat. bring to boil. In bowl, blend together beef, bread crumbs, 1/4 cup (50 mL) water, egg, Worcestershire sauce, garlic, salt and pepper. Bake on foil-lined rimmed baking sheet in 375°F (190°C) oven until digital rapid-read thermometer inserted into centre of several reads 160°F (71°C), about 12 minutes. fry onion, mushrooms and thyme, stirring occasionally, until tender and liquid is evaporated, about 8 minutes. Reduce heat and simmer for 5 minutes. In small bowl, whisk together sour cream, 1 tbsp (15 mL) water andcornstarch

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Beet, Apple and Spinach Salad beets apple cider cider vinegar olive oil Dijon mustard salt pinch pepper pinch granulated sugar clove garlic green onions packed trimmed fresh spinach green skinned apple

In small bowl, whisk together cider, vinegar, oil, mustard, salt, pepper and sugar. Drain and let cool

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Saratoga Chips with Herbed Feta Dip baking potatoes oil for deep-frying salt finely crumbled feta cheese each light sour cream and light mayonnaise minced fresh parsley minced fresh oregano small clove garlic hot pepper sauce

Using mandolineor sharp knife, slice crosswise as thinly as possible. drain and rinse. Pour enough oil into deep-fryer, wok or deep saucepan to come two-thirds up side

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Chicken Schnitzel boneless skinless chicken breasts all-purpose flour each salt and pepper dried thyme egg dry bread crumbs finely chopped fresh parsley vegetable oil cloves garlic anchovy paste chicken stock lemon juice cornstarch

Add garlic, andanchovy paste (if using) to pan. In shallow dish, whisk together flour, salt, pepper and thyme

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Roasted Cauliflower Risotto with Canadian Parmesan head cauliflower cloves garlic extra-virgin olive oil tsp salt cups vegetable or chicken broth large shallot cup arborio rice cup dry white wine cup grated Parmesan cheese cup chopped fresh parsley

reduce heat to low and keep warm. In large saucepan, heat remaining oil over medium heat. cut into florets

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Potato and Chard Hash With Sunny-Side-Up Eggs mini white potatoes olive oil small onion butter salt pepper cloves garlic sweet red pepper coarsely shredded Swiss chard shredded sharp white cheddar cheese eggs

let cool slightly and cut into quarters. Add remaining oil. Sprinkle with half each of the salt and pepper

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Corn and Bacon Chowder strips bacon onions clove garlic potatoes chicken broth corn kernels broccoli florets milk salt pepper shredded light cheddar-style cheese

bring to boil. Using potato masher orhand blender, mash several times to break up about half of the potatoes

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Shrimp and Avocado Cocktail half lemons half onions salt large raw shrimp lime juice extra virgin olive oil hot pepper sauce avocados cherry tomatoes chopped fresh coriander minced red onions sprigs fresh coriander

Meanwhile, in large bowl, whisk together lime juice, oil, hot pepper sauce and remaining salt. Add shrimp, avocados, tomatoes, chopped corianderand red onion

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Turkish Salad Pizzas lean ground beef or lean ground lamb vegetable oil onion cloves of garlic chopped fresh mint salt cayenne pepper pasta sauce pizza dough shredded lettuce tomato thinly sliced red onions chopped fresh parsley lemon

Add oil to pan and heat over medium heat. Top evenly with lettuce, tomato, red onion and parsley. Additional information

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Thai Chicken Salad Croustades chicken breast, crunchy peanut butter light mayonnaise chopped fresh coriander grated lime rind lime juice hot garlic chili sauce or hot pepper sauce salt pepper carrot green onions croustades coriander leaves

cover and bring to boil. In large bowl, whisk together peanut butter, mayonnaise, coriander, lime rind and juice, chili sauce, salt and pepper

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Stuffed Mushroom Caps mushrooms vegetable oil pancetta or bacon finely chopped sweet red peppers finely diced red onions cloves garlic salt pepper goat cheese shredded old cheddar cheese chopped fresh parsley

Add red pepper, onion, garlic, chopped mushroom stems, salt and pepper to skillet. Brush with oil. Place mushroom caps, hollow side down, on parchment paper-lined or greased rimmed baking sheet

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Grilled Vegetable and Israeli Couscous Salad Israeli couscous eggplant salt zucchini small red onion portobello mushroom cloves garlic extra-virgin olive oil sherry vinegar granulated sugar pepper chopped fresh parsley

In small bowl, combine garlic, oil, vinegar, sugar, pepper and remaining salt. Drain and rinse under cold water

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Beef Tenderloin Medallions with Red Wine Mushroom Sauce extra-virgin olive oil shallots clove garlic cremini mushrooms dash Worcestershire sauce salt pepper dried thyme beef tenderloin grilling steaks dry red wine butter all-purpose flour

Add mushrooms, Worcestershire sauce, half each of the salt and pepper and the thyme. sprinkle with remaining salt and pepper

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Seafood Linguine olive oil onion diced fennel bulb cloves garlic bay leaves salt whole tomatoes dry white wine tomato paste paprika dried Italian herb seasoning hot pepper flakes mussels large shrimp linguine minced fresh parsley

Add wine, tomato paste, paprika, Italian seasoning and hot pepper flakes. Meanwhile, cook linguine according to package instructions

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Roast Turkey With Hazelnut Gremolata whole hazelnuts chopped fresh parsley cloves garlic extra-virgin olive oil grated orange zest slices prosciutto salt pepper dry white wine sodium-reduced chicken broth all-purpose flour

Transfer to cutting board and tent with foil. Transfer to tea towel and rub off as much of the skins as possible

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Shredded Brussels Sprout Salad light mayonnaise grated parmesan cheese lemon juice each dijon mustard and anchovy paste large clove garlic worcestershire sauce pepper shredded brussels sprouts each extra-virgin olive oil and diced prosciutto or bacon

Instructions

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