These faux "burgers" are made with fresh shiitake mushrooms (plus some dried, for a flavor boost), bulgur, and some shredded mozzarella to help hold things together. Add a chopped chipotle pepper to ketchup for a smoky, spicy topping.
Can't decide whether to old oatmeal or pancake for brunch? Have these Oatmeal pancakes instead! They are sooo wonderful and your kitchen will smell incredible! A coworker gave me this recipe - our brunch table is never the same again!
This is the first Moroccan dish I've ever cooked for my family, and they were thoroughly impressed. I thought with all the rich spices, it might be too overwhelming for the kids, but they really enjoyed the combination. A good change from cold couscous salad for the winter. (from the Toronto Star)
We were planning to serve pizza at our party but realized at the last minute that the our homemade pizza dough didn't turn out properly, so this was the plan B. It was such a pleasant surprise and was especially popular with the kids
I got the recipe from "Food and Drink" Autumn Issue; cooked this for my family last weekend and received unusually high compliments (ie. Did you get this from catering?). Very very yummy is all I can say.
This casserole is as healthy as it sounds and tastes phenomenal - in fact, one of the best casserole recipe I've ever come across! It's also extremely easy to cook and involves minimal ingredients. Go ahead, eat your spinach! (This recipe was originally adopted from Goodmorning America)
Use white or cremini mushrooms for this salad. It can be made up to two hours in advance. You can vary the herbs, just make sure you have some thyme, which is essential. This is a down-right easy to follow salad but the herbal vinegrate really brings out the wild aroma of the mushrooms. For this dish, use the FRESHEST mushrooms you can possibly get! This salad works very well as a pre-course to a chicken main dish.
The best tasting pancakes I've ever made. This Finnish version is soooo comforting: it uses more eggs and milk than the pancakes that I am used to. It uses very few ( and inexpensive ) ingredients and is relatively easy to make. This is definetely a brunch winner in my house. The recipe is from The TorontoStar.