A light dressing coats the greens and accents the raspberries and pine nuts.
With piquant cheese, tender toasted pine nuts and crunchy, crisp greens, this salad is simple yet pleasing.
A Canadian chef with Italian roots, Diana Bertuola modernizes classic gnocchi with roasted eggplant and toasted pine nuts, both classic ingredients from the Italian region of Veneto.
This is the perfect start to the barbecuing season. Salmon is a healthy alternative to hot dogs and steaks that usually take a place on the grill. Filled with omega-3 fatty acids, the salmon is enriched by a flavourful pine-nut and feta spread on top help keep the salmon tender and moist. Dill freshens the richness of the fish, nuts, and feta and the lemon zest and juice liven the mixture to balance out all the flavours. My inspiration comes from living on the West Coast where salmon is bountiful. Living near Granville Island's Public Market in Vancouver, BC, I go there to buy the freshest ingredients to create new and exciting recipes for every season. This dish encorporates Mediterranean influences and unites them with a West Coast flare. I hope you enjoy this dish!
My fettuccine is a flavourful dish packed with healthy ingredients, and is a perfect vegetarian entree. The dish will be served hot, all except for the goat cheese that will be added at the end, only to allow it to slowly melt on top. I have been a vegetarian for about 6 years now, and I have never felt better. I love to research various local farmers in the Niagara Region, and buy fresh ingredients. I decided on this dish by researching in-season produce for November when the contest will published in the Canadian Living Magazine. Mushrooms came up, and kale is such a healthy green that along with the pine nuts and goat cheese, this entree is packed with protein and fiber.
You can freeze these tasty triangles for an easy ready-to-bake appetizer.
This rice takes only minutes to prepare then steams to tenderness while you make the Prosciutto Pesto Pork and Roasted Cherry Tomatoes For Two. Store the leftover dried mushrooms in a resealable plastic bag for another use, such as risotto, spaghetti sauce or stew.
The flavours of this simple appetizer or main course allow the characteristic of each ingredient to shine through.
