Bread

Mozzarella, Ham and Basil Panini

Submitted by Cory Coleman, London, ON; Recipe tested by Karen Clark

This crusty sandwich can be grilled in the summer or made indoors during the colder months. No matter what season - the flavours of basil and toasted bread is a rustic, European treat.

Philly Pita Pizzas

Submitted by Kristen Ellis, Thunder Bay, ON; Recipe tested by Emilee Pinette

The steak makes for a true Philly-style pizza while the pita keeps it light enough for a snack.

Designer Tortilla Pizzas

Submitted by Joy Mulder, Hamilton, ON; Recipe tested by Irene Leung

A quick and healthy way to transform your everyday pizza. Spice it up with different toppings of your choice. If you have left-over meatballs or sausage, use them in place of the pepperoni.

Apple Walnut Tuna Melt

Recipe Submitted by Barb Townsend

Apples and walnuts update the old tuna melt favourite.

Homemade Whole Wheat and Beer Pizza

Submitted by Eilean McKenzie, Winnipeg, MN

This pizza has been known to disappear off plates in seconds. Be creative with your toppings and use what's in your fridge.

Cheese and Corn Quesadillas

Recipe by Bonnie Stern

Quesadillas are a popular "sandwich" and very easy to make. A recipe from Bonnie Stern's University Survival 101 Cooking Class.

Tomato Bread Soup with Cheddar Crisps

Recipe by Paula Bowman

The flavour of this soup depends entirely on the quality of the ingredients. Use the ripest tomatoes and breadcrumbs from a quality loaf of bread. A day old Calabrese or country oval is ideal for the breadcrumbs.

Honey Seared Salmon Sandwich with Apple Poppy Seed Slaw

Recipe by Paula Bowman

Serve this sandwich open-faced with apple slaw either on the sandwich or on the side. Choose wide, thinner salmon fillets that have been cut from the tail end of the fish for best results.

Grilled Summer Pizza with Goat Cheese

Recipe by Paula Bowman

Grill up a pizza using store-bought dough, fresh seasonal toppings and lemony arugula as a garnish.

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.