With an aromatic blending of toasted fennel seeds, cinnamon, cloves, peppercorns and star anise, and infused with fresh ginger and chopped coriander, this luxuriously rich and smooth roasted butternut squash soup is a complementary meeting of both French and Asian-inspired flavours.
5-Spice Roasted Squash Soup with Coriander Cream
Apple Berry Breakfast Crisp
Tart apples such as Northern Spy or Ida Red are ideal for crisps and crumbles. Dark berries add a boost of beneficial phytochemicals.
Apple Puff Pancake
Cooking one thick pancake in the oven is less fussy than frying individual pancakes in batches on the stove-top. Everyone gets hot pancakes and can eat at the same time.
Argentinean Chimichurri Grill
In Argentina this would be called asado, which is both the method of cooking and the social event, just like the English barbecue. Our chimichurri sauce adds so much flavour you don’t need to do anything else.
Baked Greek Chicken on Ribbon Salad
Yogurt serves as both the marinade and the salad dressing in this yummy main course salad. Yogurt and other dairy products are one of the only marinades that truly tenderize poultry and meat, possibly because the calcium activates enzymes that break down proteins, making this chicken truly tender.
Baked “Fried” Fish
A much healthier take on fried fish, this baked version is coated in panko crumbs. You could also use our Blue Menu cod in place of halibut. Add some baked fries for a healthy fish and chips dinner.
Balsamic Mushroom Pizza
Forget about delivery and get the whole family to help prepare this thin crust mushroom lover’s pizza!
Best Tomato and Pancetta Spaghetti
In true Italian style, this pasta is sparsely sauced. This delicious tossed pasta comes together in minutes. Serve with a green salad and a tumbler of wine.
Black Bean, Tomato and Lime Soup
Beans and lime juice give this soup a south of the border feel. You can use fresh or canned plum tomatoes. Serve with cornbread, whole grain tortillas or other whole grain bread.
Bobby’s Bodacious Barbecue Buns
This is the winning recipe from Recipe to Riches within the Entrees Category, which was developed by Robert Luft.