French

Lamb with Pear Mint and Parmesan Brussels Sprouts

Recipe Developed by Paula Bowman

Pear and mint are blended into a smooth vinaigrette and served with rack of lamb. This vinaigrette is great with any cut of lamb. On the side, Brussels sprouts are shredded and treated to a quick sauté with garlic and Parmesan cheese.

Oven-Roasted Tomato Stuffed Zucchini Boats

Brought to you by Maple Leaf Chef David Ballouard

This stuffed zucchini recipe makes an easy and elegant side dish - a perfect complement for Maple Leaf Prime Gourmet Garlic Butter Chicken Breasts. This also makes a great appetizer when served chilled.

Brown Sugar and Chili Spiced Nuts

Recipe Developed by Paula Bowman

These sweet and spicy candied nuts are just what you need for holiday entertaining. They can be made in a flash and the recipe doubles well for big batch cooking.

Tomato and Tarragon Chicken with Turnips and Spinach

Recipe Developed by Paula Bowman

This meal is special enough to serve company but easy enough to make any night of the week. A little bit of sun dried tomato butter adds a tremendous amount of flavour and moisture to this dish.

Apple Walnut Tuna Melt

Recipe Submitted by Barb Townsend

Apples and walnuts update the old tuna melt favourite.

Cauliflower and Goat Cheese Soup

Submitted by: Samantha Denham, Toronto, ON; Recipe Tested by Christine Dyer

A delicious and hearty cauliflower dish with lots of cheese.

5 Minute Fritatta

Submitted by Jennifer Cardella, Mississauga, ON

If you have 5 minutes to get dinner on the table, try this flavourful fritatta.

Hanger Steaks Grilled with Dijon BBQ Sauce

Taken from "The Cocktail Chef" Cookbook

Hanger cut has long been a favourite cut of butchers because of its intense flavour and heavy grain, but these days, all the hanger steaks are going to hip restaurants and upscale caterers.

Cheese Muffins

Dairy Farmers of Canada

These classic muffins are a delicious after-school treat.

Salsa Steamed Mussels with Cilantro Broth

Recipe by Paula Bowman

Look for cultivated mussels where you buy seafood, as they require less time to clean than wild mussels. This satisfying summer meal is also easy on the pocketbook.