Scone are often rolled and then cut with a round cookie cutter. This easy version is mix, drop and bake!
Oatmeal Raisin Drop Scones
Oh You Sweet Lovely Fool
Fool hails from England, and traditionally is made from fruit folded into whipped cream. We’ve lightened our pineapple fool by using yogurt.
Nothing beats just-made drop doughnuts – tender and cake-like because they’re made with buttermilk.
Organic Rice and Bean Medley Salad
A fabulous vegetarian main course salad. Leftovers make a great lunch.
Oven Roasted Vegetables
This is an “old favourite” PC recipe, which just keeps getting better and better every time we make it! In the summer we do a grilled version, but over the holidays, this oven version will accompany your turkey, tofu or roast beef equally well.
Pain Perdu with Maple Blueberry Sauce
So-named because it can be made with stale bread that would otherwise be lost (perdu), this dish is a brunch classic. It’s low fat as is, but you can dress it up by serving with whipped cream and fresh strawberries if you like.
Pasta and Bean Soup
PC 8 Vegetable Cocktail is your short-cut to a fabulous soup, brimming with vegetable flavour. Whole wheat pasta and beans add fibre and make this a meal.
Perfect Picnic Green Bean and Potato Salad
Adding the vinegar-based dressing to just-boiled potatoes lets the potatoes soak up all the flavour. Eat warm right after making, or chill and pack for a picnic- no spoiled mayo to worry about!
Poached Eggs in Tomato Sauce
Bet you never thought of poaching eggs in pasta sauce! A quick supper for nights when the tummy is empty and cupboard almost bare.
Ricotta and Roasted Tomato Crostini
Making little toasts for crostini under the broiler is a bit fiddly, but this wire-rack oven method reduces the chances of burnt toast. Ricotta is a delicious and unusual topping.