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    116 Recipes

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    A dark, sweet and mellow mustard which may be used in vinagrettes or savoury meat dishes. This mustard is easy to make and keeps for months in the refrigerator. Please see note at bottom regarding pantry storage.

    Recipe #386563

    This pumpkin loaf has wonderful flavour and great texture, and is easy to make. I love the combination of spices. From Williams-Sonoma, the recipe came with a pumpkin loaf pan and I'm posting it for someone who lost the recipe.

    Recipe #349521

    This recipe, adapted from the New York Times Cookbook, is one I've been using for years. I rarely measure exact amounts and the recipe is versatile, depending on what I have on hand. If there's any leftover I love it mixed into canned tuna to make a tuna salad sandwich.

    Recipe #347051

    These are different than the usual peanut butter balls in that they use cream cheese, white chocolate and peanut praline (recipe included). This recipe comes from my local newspaper and I haven't tried it, but I didn't want to lose it! Use a good quality white chocolate.

    Recipe #344106

    My search for a great crockpot pot roast recipe ended when I tried this one! I love this pot roast. This isn't a new twist on a good old recipe. It IS a good old recipe. And it even makes its own gravy! Adapted from Prevention Guide Slow Cooker recipe book.

    Recipe #338106

    I think this is perfect for Thanksgiving or Christmas, an alternative to the usual sweet potato casserole and plain cornbread. You can probably get 1 cup of mashed sweet potatoes from just one potato, but make two and eat what's left. Adapted from Canadian House and Home magazine.

    Recipe #326432

    The method and proportions make this recipe a bit different. Allowing the salted vegetables to sit for a few hours draws out the water and allows the cucumbers to stay crisp and crunchy, just how we like them. The pickled cucumbers will keep in the fridge at least a month or two, but I can't say exactly how long.....they never last that long!!! Recipe from my late Mother-in-Law.

    Recipe #325739

    I love baked beans and I love hot Italian sausage, so I put the two together. The result is a fabulous combination of sweet and spicy.

    Recipe #317062

    I knew I would love this salad when I first saw it on a Canadian cooking show, and I did. I've since tweaked it to add some red onion for a bit of bite. I love the fresh flavours of this recipe. It makes a great side dish or a lunch to go. Adapted from Ricardo.

    Recipe #304279

    Beautifully soft on the inside and crispy on the outside, these little potatoes are a treat! Using a garlic or herb-infused olive oil would really take them over the top, or try tossing in a bit of fresh herbs at the end. Delicious!

    Recipe #302751

    This lighter version of a pasta salad can be a meal in itself but is also a wonderful side dish. It's loaded with crunchy, colourful vegetables. If you don't have fresh dill you can substitute other fresh herbs to taste, or use dried dill, but fresh is really best. Anchovies are optional. Adapted from Rose Reisman "Light Pasta".

    Recipe #282307

    Few ingredients, easy, and flavourful.... my kind of recipe! The sweet and tart vinaigrette gets all its sweetness from the raisins. This reminds me of a hot version of the raw broccoli, cauliflower and raisin salad that's so popular. Adapted from Bon Appetit.

    Recipe #281780

    These hearty sandwiches are full of nutrients and fibre, great for lunch or dinner. They're also lower in fat than the usual grilled sandwich with great Mediterranean flavour. From my local newspaper.

    Recipe #278078

    A mildly spiced pilaf, this great side dish can be turned into a complete meal by adding leftover roast chicken or cooked chickpeas. Add an additional 1/2 tsp of curry powder if you like a stronger curry flavour.

    Recipe #265298

    Every year we make a trip to the US to shop and one of my favourite places to shop is the Williams-Sonoma store. This year they were serving samples of this made with their own Pecan Pumpkin Butter and giving away the recipe. Since I can't buy the pumpkin butter here I adapted the recipe to use a butter recipe already on Zaar. Absolutely delicious!

    Recipe #258748

    Originally called Escoffier's Pickle for 19th century chef Auguste Escoffier, this variation uses less oil and sugar. The olive oil makes this different from any other relish I've tried. The flavour is rich and almost meaty. It must be refrigerated but keeps for 6 months, becoming better with time. Bring to room temperature before serving. Serve with cold meat as a relish, in sandwiches, and in appetizers with cream cheese.

    Recipe #256968

    Getting more spinach into our diet is something I've been working on lately, but not everyone likes just plain spinach. This recipe adds spinach to fried onions and mushrooms. The balsamic vinegar is wonderful but substitute a splash of lemon juice if you like. Easily doubled.

    Recipe #255422

    It sounds like a strange combination, I know, but if you're a fan of tuna and guacamole this wrap is great! Add additional vegetables if you like. I think a bit of diced red pepper would be nice.

    Recipe #251116

    Low fat and easy with fresh summer flavours. You can use canned mangoes or substitute canned peaches. Adapted from Cooking Light.

    Recipe #247483

    This is a creamy ice cream with a beautiful fresh blueberry and vanilla flavour. I adapted this from a strawberry ice cream recipe that came with my machine. The original calls for 2 Tbsp of vanilla but I reduced the amount so as not to overpower the blueberry flavour. Perfect with fresh blueberries but good with frozen as well.

    Recipe #242842

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