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1. Preheat oven to 400°F (200°C). Lightly butter a 13 x 9-inch (33 x 23 cm/3 L) glass baking dish.
2. Trim off any excess fat and silver skin from tenderloin; cut crosswise into 8 equal size medallions and place in prepared baking dish, arranging the thinner tail-end pieces in the centre. Scatter peaches or nectarines around pork and sprinkle salt and pepper evenly over top. Roast in preheated oven for 20 min or until pork is almost firm.
3. Sprinkle with Canadian Mozzarella or Monterey Jack cheese and roast for 5 min or until cheese is melted and just a hint of pink remains in pork. Serve sprinkled with basil.

It’s important not to overcook the pork tenderloin, which is very lean. At the end of step 2, press it with your finger to make sure it feels almost firm, with a little give (like the heel of your hand below your baby finger). If you’re not sure, cut into one piece and make sure the inside is fairly pink, but not red. When finished, it should still have a hint of pink to keep it moist and tender.

Shredded basil adds an attractive look to this dish. To shred fresh basil, pull leaves from stems, rinse and pat dry. Stack several leaves on top of each other, then roll up into a cylinder. Using a sharp knife, cut crosswise into thin slices. This is called a “chiffonade”.

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1. In a saucepan, combine rice, salt and water; bring to a boil over high heat. Cover with lid slightly ajar, reduce heat to medium-low and boil gently for 15 to 20 min or until rice is almost tender. Spoon off 1/2 cup (125 mL) of the cooking liquid and reserve; drain off any remaining liquid.
2. Preheat oven to 400°F (200°C).
3. Lightly butter a 13 x 9-inch (33 x 23-cm/3 L) glass baking dish. Add rice, reserved cooking liquid, celery, apples, onion, sage and pepper to baking dish and stir to combine.
4. Place chicken breasts on top and lightly brush with butter. Cover dish with foil and bake for 25 min. Uncover and bake for 5 to 10 min more, or until a thermometer inserted in thickest part of chicken registers 170°F (77°C) and chicken is no longer pink inside. Sprinkle Canadian Monterey Jack cheese evenly over casserole and broil for about 2 min or until lightly browned. Let stand for 5 min before serving.

Parboiled brown rice is also called “Converted” rice.

The rice can be cooked up to 1 day ahead, covered and refrigerated (keeping reserved cooking liquid in a separate container). Reheat rice in the microwave or drop in a pot of boiling water for 1 minute, then drain again, before assembling the casserole.

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1. In a bowl, whisk together yogurt, parsley, chives, rosemary, salt and pepper. Pour 1/2 cup (125 mL) of the mixture into a shallow dish and add chicken breasts, turning to coat. Cover dish and refrigerate chicken for at least 30 min or for up to 1 day. Cover and refrigerate remaining yogurt dressing separately.
2. Preheat barbecue grill to medium or preheat broiler or grill pan on the stove-top. Remove chicken from marinade, discarding any excess marinade that was in contact with the chicken. Grill chicken (or broil or cook in grill pan), turning once, for 4 to 5 min per side or until no longer pink inside. Transfer to a cutting board and let rest for 5 min. Cut chicken crosswise into thin slices.
3. Just before serving, combine lettuce, red peppers and cucumbers in a large bowl. Whisk olive oil into reserved yogurt dressing and pour over vegetables; toss gently to coat. Arrange on serving plates and top with sliced chicken.

You can cook the chicken ahead of time, let it cool, then refrigerate in an airtight container for up to 1 day. Serve cold. Be sure to toss the salad with the dressing just before you plan to serve it.

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1. In heavy saucepan, sauté onions, garlic and herbs in butter 5 min until still transparent. Add broth and all vegetables. Simmer, uncovered, until vegetables are cooked 15 to 20 min.
2. Add milk and salmon. Simmer, until salmon is opaque, 5 to 7 min. Do not boil. Season to taste.
3. Divide into 4 bowls, sprinkle with cheese and enjoy.

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1. In an 8-10 inch (25 cm) ovenproof pan, melt 1 tsp (5 mL) butter over medium heat. Sauté vegetables until tender and set aside. Beat eggs. Stir in Ricotta, garlic, basil and sautéed vegetables.
2. Melt remaining butter in pan. Add egg mixture. Cook until set about 12 minutes. Sprinkle with cheese.
3. Place pan 4 to 6 inches beneath preheated broiler until cheese is melted and golden. Cut into wedges and serve.

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1. Place cherry tomatoes, peppers, cheeses, chickpeas, shallots and basil in a salad bowl.
2. In another bowl, whisk together lemon juice and olive oil. Mix gently into salad. Season to taste.

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1. In large heavy pot, melt butter. Sauté onion, garlic and rosemary over medium heat for 3 minutes.
2. Add rice and cook, stirring 2 minutes.
3. Mix in stock and mushrooms. Bring to a boil and reduce heat to a gentle boil.
4. When stock is absorbed, start adding milk, half a cup at a time, stirring each batch until absorbed.
5. Add peas and chicken, then cheese. Add more hot liquid if needed. Season and serve.

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1. Gently combine potatoes, peas, onion, herbs and seasoning, except paprika. Arrange mixture in 10-inch pie plate. Pour eggs over mixture. Arrange Oka slices on top. Sprinkle with paprika for colour. Bake in preheated 350° F (180° C) oven for 35 to 40 minutes.

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1. Preheat oven at 425 °F (220 °C).
2. In a large quantity of salted boiling water, cook pasta according to package instructions. Drain in a colander.
3. In a large ovenproof skillet, melt butter and add flour. Whisk together to create a roux (paste).
4. Add milk while stirring with the whisk. Let simmer until thickened. Gradually mix in 2 cups (500 mL) of cheese to give it time to melt. Season with salt and pepper. Add cooked macaroni, stir and warm up. Evenly spread out in skillet.
5. Top with pizza sauce, ham, mushrooms, peppers and the remaining cheese. Bake in oven for 15 minutes, then broil for another 3 to 5 minutes. Let stand for 5 minutes before slicing pizza.

Cheese alternatives: Canadian Swiss cheese, Provolone, Cheddar, Havarti.

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1. Preheat oven to 450°F (230°C). Cut parchment paper to fit a 9˝ x 12˝ (23 x 30 cm) baking sheet.
2. Using a rolling pin, roll out pizza dough on the parchment paper. Transfer to baking sheet and let rise for 30–45 minutes.
3. In a large skillet, melt butter over medium-high heat and cook leeks and mushrooms for 10 minutes. Season with salt and pepper.
4. In a mini food processor, grind dried mushrooms until fine and powdery.
5. Sprinkle pizza dough with a quarter of grated cheese, add leek and mushroom mixture and top with remaining cheese and dried mushroom powder. 
6. Cook on top rack of the oven for 12 minutes.
7. Preparation if making Milk Pizza Dough: In a small saucepan, heat milk over medium-high heat for 2 minutes. Add butter and let melt.
8. In a bowl, mix flour with sugar, salt and yeast.
9. Pour in warm milk and butter; stir with a wooden spoon. Knead the dough by hand for 5 minutes.
10. Shape dough as needed and let rise for 30–45 minutes. 

Cheese alternatives: Canadian Swiss cheese, Gouda, Provolone.

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