Roasted Brussels sprout leaves
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I ate these at a restaurant in San Francisco and inhaled a whole bowl. They’re easy to make, and the more you have the better. Place the leaves on a platter or in a bowl – these are finger food.
These recipes are developed, tested and re-tested until perfect. Try one at home tonight.
Featured Recipes
Curried Roasted Vegetables
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This is a free-form dish using whatever root vegetables you have on hand. The recipe calls for about an equal amount of each vegetable but you could use more of the ones you like best. Jerusalem artichokes can be a strange shape so use your judgment on how best to cut them.
Read MoreChicken Breast with Roasted Onion Sauce
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An exuberant take on roast chicken with subtle spices
Read MoreChicken with Lemon Balm and Roasted Figs
/The curry provides a little background texture; the dish itself is not hot. You can substitute mint for the lemon balm if you wish, and add 1 teaspoon grated lemon rind. Serve with rice and stir-fried snow peas. Figs are not native to Canada, although there are people trying to grow them on the West Coast. If you want to go local, use plums instead.
Roasted Halibut Curry
/Serve this easy dish over a bed of rice. Substitute any thick white fish you like - striped bass, grouper and black cod are all excellent. I used light coconut milk and it worked beautifully. The sauce can be made up to three days in advance. You can also bake boneless chunks of chicken or shrimp in this sauce. Chicken takes about 20 minutes and shrimp about 8 to 10.
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