The popular brunch staple gets a holiday appetizer makeover in this phyllo-crusted pocket version from Walmart. The filling is a delicious combo of avocado, tomato, onion and lime, and is beautifully paired with a cilantro-sour cream for dipping.
High in omega-3 oils from the sardines, this salad is also rich in anti-oxidants, thanks to the orange, almonds and salad greens.
Mushroom soup that looks like a milkshake? It’s an April Fool’s Day recipe that will surprise your guests, but could be placed in bowls and made any time of the year!
Believe it or not, roast beef is the perfect start to a speedy grab-and-go meal like this one by health and fitness expert Dai Manuel. Use a small beef oven roast (try a quick roast such as top sirloin, sirloin tip or inside round), or use a grilling steak instead if you like.
This recipe by health and fitness expert Dai Manuel is a great way to use leftover oven roast or grilling steak. Smart cooks grill an extra steak when barbecuing in order to have one leftover to make a speedy next-day meal like this one.
Roast turkey doesn’t have to be boring and traditional. Enhance your Christmas feast with this wild blueberry stuffing and apple compote recipe.
This gorgeous red soup will brighten any autumn or winter meal. Its rich colour reflects its high anti-oxidant content. Roasting enhances the natural sweetness of vegetables such as capsicums, tomatoes and onions.
This savoury pie recipe from Canadian celebrity chef Chuck Hughes combines fresh tomatoes, basil and sweet onions in a delicate phyllo crust with zesty Cheddar topping. It’s so flavourful and presents so well, but it’s super easy to put together!
Instead of serving pizza with a salad, combine the two for a light, healthful one-dish meal.
Paella is usually made with specific varieties of polished white rice that cook quickly and create a lovely texture. This brown rice paella retains the traditional flavours of paella while adding more nutrition.
It may be quick and easy to make, but this dish will impress your guests with its colourful, refreshing salsa. Serve the swordfish with salad leaves and crusty bread for a light, balanced meal.
Trout stuffed with lemon and herbs is served with a rainbow of roasted vegetables. If whole trout aren’t available, you can use boned and butterflied trout. Thyme, lemon thyme or dill can be used in place of the oregano.
Tom Gore Vineyards wines are a work of passion from second-generation Sonoma County grape farmer Tom Gore. In celebration of the farmer’s lifestyle, Tom and his longtime friend, Chef Tiffany Smejkal, have crafted a few Sonoma-inspired recipes. Enjoy them with Tom’s namesake wines, and bring the farmer’s experience to your home throughout the year.
A seasonal take on the grilled cheese sandwich, this healthy recipe uses turkey bacon, whole-grain bread and low-fat cheese.
Apple, celery and roast sunflower seeds pep up this nutty-flavoured salad.