10,000 recipes
Sauteed butternut squash glazed with miso and orange juice, tossed with crisp-tender carrots and onions. A vibrant, plant-based side dish that comes together in 30 minutes flat.
Shrimp and crab quiche layered over Swiss cheese in a flaky pie shell with a silky sherry-spiked custard and a hint of cayenne. Make ahead or freeze for easy entertaining.
Chicken tagine with pine nut couscous braises chicken thighs in a fragrant Moroccan spice blend with dried apricots and prunes, served over couscous scented with lemon zest and toasted pine nuts. A dinner-party-worthy North African main.
Classic broccoli casserole with cream of celery soup, sharp cheddar, eggs, and mayo. Six simple ingredients baked until set and golden. Doubles easily for a crowd.
Pan-browned whole trout on a bed of mushroom-ham stuffing, draped in a foaming Roquefort and Pernod butter sauce. A classic French fish dish for a special occasion.
Quick salmon and broccoli bake with white wine sauce and melted Gruyere cheese: canned salmon chunks layered with frozen broccoli, topped with cheese, baked until bubbly.
Vegetarian rice soup Florentine with brown rice, spinach, leeks, scallions, and garlic in a light vegetable broth. Simple, wholesome, and ready in 45 minutes.
Salmon loaf with spinach, dill, and lemon baked into a light, heart-healthy main dish. Budget-friendly canned salmon gets a fresh-tasting upgrade.
Cherry wood smoked duck marinated overnight in red wine, fresh ginger, and brown sugar, then grilled to crispy-skinned glory. A showstopper for your next backyard feast.
Low fat, low carb, and full of flavour
Rich and creamy seafood au gratin with shrimp, crab, artichoke hearts, Swiss cheese, and white wine. Ready in 30 minutes, this elegant dish serves 8 over rice or toast points.
Fluffy quinoa tossed with black beans, ripe tomatoes, scallions, and cilantro in a zesty lime-butter dressing. High-fiber, vegetarian, and packed with protein. Great as a side or a light main.
Perfect for leftovers and feeding friends and family by letting your crockpot do the work!
This cake won me First Prize at the county fair last year. It is very chocolaty.
Butterflied leg of lamb marinated in olive oil, red wine vinegar, garlic, and fresh herbs, then roasted to a rosy medium-rare. The centerpiece of a Greek Easter table.
Roasted pheasant a l'orange with orange slices tucked under the skin and a caramelized red wine vinegar sauce. An elegant holiday-worthy bird served over wild rice.