Zehrs

With sautéed veal in Marinara sauce and melting cubes of mozzarella cheese in the middle, our Arancini (or “little oranges”, referring to their size and shape) are irresistible crispy-coated and saffron-infused risotto balls. Serve with sautéed chili and garlic-spiked rapini or Swiss chard.

Made with a trio of sautéed herbed fresh and dried mushrooms, Marinara sauce and aged Cheddar cheese in the middle, our Arancini (or “little oranges”, referring to their size and shape) are irresistible crispy-coated risotto balls. Serve with sautéed chili and garlic-spiked rapini or Swiss chard.

Made with our aromatic peppermint extract, superb dark and milk chocolate couverture, and dusted with bittersweet, intensely flavoured cocoa powder, these divinely rich and creamy truffles are worthy of gift giving, serving to special guests, or luxuriated over as a bite-size treat.

Marinating less expensive cuts of beef is a great way to tenderize them and add flavour without breaking the bank. To ease preparation of this recipe, plan to marinate the steak the night before.

This woodsy risotto would be at home on the menu of a gourmet restaurant. Barley gives a chewier, less creamy risotto than does rice.

Normally caprese salad is made in the summer months with fresh ripe tomatoes. For the rest of the year when tomatoes may not be at their best, a great way to develop tomato flavour is to slowly oven-roast them, as we do here.

Pulled pork is often served in buns, but you can also serve over garlic mashed potatoes, rice or in a corn tortilla.

This PC version of South American tres leches cake, which means three milks cake, contains the traditional evaporated milk, sweetened condensed milk and cream, as well as a dulce de leche topping. The rum is traditional, but optional.

A fabulous dish to have in your repertoire, soufflé makes a great entertaining dish. All the work is done in advance- you can entertain your guests once it’s in the oven, then bask in the oohs and aahs when it comes out!

Barley is high in fibre and low on the glycemic index, making it a great substitute for the usual white rice used in pilaf. Try this side dish with a roast instead of potatoes or rice.