For-kids/12 recipes

Marinated artichoke hearts, fresh baby arugula and sweet cherry tomatoes are a delicious combination in a salad, tossed with a light and tasty balsamic vinaigrette, perfectly balanced sweetness and freshness!

My wife has an excellent recipe for White Bread brought to this country from her grandmother who was originally from Poland. Makes 5 loaves. Typically, this style of bread would be served with baked ham. However it can go with almost anything. Stale leftovers can make excellent French toast.

Make your own Matzo bread for use in recipes, or as a low-sodium cracker with great crunch. Perfect for scooping up hummus or dips.

A traditional Portuguese recipe. Salt cod (bacalhau) and potatoes fried to perfection. FANTASTIC!

Yeast risen British oat cakes for a classic breakfast accompaniment. Easily made ahead for a quick warm n' serve weekday breakfast.

These cheesy bacon potato skins will for sure make everyone who tries it give you a big wow.

This easy balsamic glaze makes a delicious coating for salmon. Enjoy it with simply roasted asparagus.

This perfect pie for a party is made with a rich and delicious lemon pie filling.

This easy, moist and delicious zucchini cake (quick-bread) will for sure make you want to keep all the zucchinis you grow in the garden.

Liked it a lot. It had all the Chinese flavours that we were looking for. I used boneless-skinliess chicken thighs instead of breasts, because that was what I had on hand at the moment. I'm sure the chicken breasts would be as tasty.

A tasty yet hearty banana bread. Lots of banana flavor, and nutmeg enhances the banana taste and adds a zing. Not too much sugar but just right amount makes this bread ideal for breakfast.

These moist and delicious cookies will have people reaching for the cookie jar every second!

They are easy to make, turn out beautiful and delicious!

Pan seared scallops served on a bed of fennel puree with a sweet Balsamic drizzle. This recipe was inspired by Masterchef New Zealand contestant Rob and I've modified the ingredients and instructions to match those that are commonly available in North America along with experimentation to make the recipe lower in fats yet every bit as flavorful.

This makes a delicious and colorful vegetarian entree.

These cookies have a cake-like texture, very moist. The lemon juice and zest add the refreshing citrus taste, and the glaze gives another layer of zing.