75 four season recipes

Grilled emu burgers seasoned with taco spices and topped with cheddar, sour cream, lettuce, and tomato. A lean, red-meat alternative with bold Mexican-inspired flavor.

Vegetarian sausage patties made from bulgur wheat, whole wheat flour, sage, and poultry seasoning. Pan-fried until golden, these make a high-fiber meat substitute for breakfast or casseroles.

Mexican style flavors bring this shrimp and salsa dip to new heights.

Madras dip with curry powder, sour cream, diced hard-boiled eggs, and grated vegetables blended smooth. A tangy, curry-spiced party dip served cold with corn chips.

Layered bean dip with refried beans, taco-seasoned ground beef, shredded lettuce, chunky salsa, and melted cheddar. A crowd-pleasing party appetizer served with tortilla chips.

If you're looking for a light, hearty meal, try this scrumptious dish that is sure to satisfy your hunger.

Rabbit hoggan, a traditional Cornish lard-pastry parcel stuffed with rabbit, potato, turnip, and carrot. Tin miner's lunch from the West Country, baked free-form.

Classic 7-layer Mexican dip with jalapeño bean dip, guacamole, seasoned sour cream, and cheddar. A no-cook party appetizer ready in 15 minutes. Serve with tortilla chips.

Homemade salt sticks with a simple yeast dough, brushed with egg white and topped with seasoned salt, onion powder, or kosher salt. Crispy, snackable bread sticks.

Elegant sorrel frittata with red potatoes and shallots, topped with sour cream and broiled until golden. Lemony sorrel adds a bright, tangy twist to the classic egg dish.

Crispy griddle-fried patties made from bulgur wheat and chickpea flour with onion and garlic. A quick, egg-free grain patty that works as a burger substitute or hearty side.

Crustless garden quiche with mushrooms, onion, shredded carrots, and light processed cheese in a cholesterol-free egg and skim milk custard. No pie crust needed for this lighter take.

Spaghetti bread for the bread machine with Parmesan cheese, Italian seasoning, garlic salt, and olive oil. A savory, herb-scented loaf built for Italian dinners.

Mendocino sole baked in white wine and finished with a cream sauce of cognac-soaked grapes. An elegant Northern California-inspired fish dish with French Veronique influence.

Delicious! The steak was melting in my mouth, and it had loads of flavour. What an easy and yummy recipe!

This recipe worked very well with wild canadian goose. The stew was full of flavor and the meat was very tender. I will definatly use it again!