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By Susan Hanna This tasty recipe from Canadian Living can be on the table in less than half an hour. Make the sauce and set aside. Brown the pork and add and cook the vegetables. Add the cooked noodles, toss with sauce and serve garnished with scallions. Cook’s note: I used red pepper instead of
By Susan Hanna This pasta salad from Half Baked Harvest would be great for a summer potluck. Cook bacon and corn and whip up the ranch dressing. Cook the pasta, drain and toss with dressing, cheese, lettuce, cherry tomatoes and corn. Add the avocado and bacon just before serving. Cook’s note: Ins
By Susan Hanna This great recipe from the LCBO’s Food and Drink magazine is a keeper. Cook zucchini and shallot and set aside. Pound chicken breasts into cutlets, dredge in flour, brown the chicken and set aside. Sauté shallot, capers and dill pickles and add pickle brine and stock. Return chicke
By Susan Hanna This quick and tasty one-pan meal from NYT Cooking is a great way to use up leftover rice. Cook the bacon until crisp and set aside. Cook the cabbage and scallions in the bacon fat and add ginger and garlic. Add rice, soy sauce and cook for a few minutes. Push the rice to one side
By Susan Hanna This healthy and tasty recipe from America’s Test Kitchen can be made in a toaster oven or regular oven. Combine chickpeas, tomatoes, water, shallot, oil garlic, lemon zest and juice and seasoning in a baking dish. Rub cod with oil and spices and nestle into chickpea mixture. Bake