Anniversary

Potato Cakes with Leeks and Feta

Recipe Developed by Paula Bowman

These lacy potato cakes use very little oil compared to other pan-fried versions. Baked in muffin tins, they get really crispy on the outside while remaining soft and fluffy inside. Potato cakes would also be great served as a side dish with roast chicken.

Pecan Crusted Red Snapper with Carrot Vinaigrette

Recipe Developed by Paula Bowman

Carrot vinaigrette looks dramatic on the plate and its natural sweetness is a pleasant contrast to the earthy flavours of rosemary and pecan. You can also use tilapia in place of red snapper, if desired.

Breaded Chicken with Apple and Aged Cheddar

Submitted by Samantha Eves, Port Hope, ON; Tested by Elisabeth Turner

This healthy chicken dish has a unique flavour and is perfect for entertaining.

Tomato Seafood Stew with Chorizo, Clams and Shrimp

Recipe Developed by Paula Bowman

Spanish chorizo is a cured sausage that comes in hot and mild (sweet) varieties. Depending on personal taste, either can be used in this recipe and both will impart a smoked paprika flavour into the tomato broth. Look for chorizo in the refrigerated deli section of larger grocery stores.

Crab Risotto with Chili and Sorrel

Recipe Developed by Paula Bowman

Sorrel is a leafy perennial herb with a mild lemon flavour. Here, it adds a lovely note of citrus to the finished dish. Sorrel can be found in larger supermarkets and is often sold in clamshell packages with the fresh herbs.

Chicken Paillard with Pesto and Egg Noodles

Recipe Developed by Paula Bowman

Paillard is a term used to describe a cut of meat, often chicken, beef or pork, that has been pounded until very thin and then cooked quickly over high heat. Many supermarkets carry chicken cutlets, which are chicken breasts that have already been pounded to an even thickness. Use these if you can, to shorten prep time.