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1. Preheat broiler with rack 4 inches (10 cm) from heat. Line a large rimmed baking sheet with foil; lightly butter foil.
2. If necessary, place veal cutlets between sheets of plastic wrap and pound to 1/4-inch (0.5 cm) thickness. Cut into 12 equal-size pieces. In a shallow dish, combine 3 tbsp (45 mL) of the cornstarch and half each of the salt and pepper. Dip cutlets into cornstarch, turning to lightly coat both sides (discard any excess). Place veal in a single layer on prepared baking sheet.
3. Broil for about 2 min, until lightly browned. Flip over and broil for 1 min, until just browned. Transfer veal to a 13 x 9-inch (33 x 23 cm/3 L) glass baking dish, overlapping as necessary; set aside. Position rack 6 inches (15 cm) from heat; leave broiler on.
4. In a large saucepan, melt butter over medium-high heat. Sauté mushrooms, onion and thyme for 7 min or until browned. In a bowl, whisk a little of the milk into remaining 1 tbsp (15 mL) cornstarch to form a paste. Whisk paste into remaining milk, then gradually stir into saucepan. Cook, stirring, for about 3 min or until bubbling and thickened. Remove from heat. Stir in remaining salt and pepper and the lemon zest and juice. Pour evenly over veal in baking dish.
5. In a bowl, combine Canadian Swiss or Cheddar cheese, bread crumbs and parsley. Sprinkle evenly over mushroom sauce in baking dish. Broil for about 3 min or until topping is golden.

Coating the veal in cornstarch helps seal in the juices. Be sure not to overcook the veal to keep it tender – just broil until it’s browned on the outside. It should still have a touch of pink on the inside.

For a deeper mushroom flavour, use cremini or baby Portobello mushrooms.

To make fresh bread crumbs, grate a whole wheat bun or slices of bread on the coarse side of a box cheese grater or pulse in a food processor fitted with a metal blade.

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1. Preheat grill to medium heat. Place two large squares of aluminum foil on work surface. Cover with parchment paper. In a bowl, mix pasta with all ingredients except Mozzarella.
2. Transfer mixture onto parchment paper. Cover with another square of aluminum foil and seal the sides tightly. Cook on grill for 10 minutes. Open up the papillote, garnish with Mozzarella, and continue cooking to melt or brown the cheese. Serve immediately.

Cheese alternatives: Canadian Gouda, Cheddar, Havarti.

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1. In a bowl, combine yogurt, lemon zest and olive. Portion into individual containers or one container, cover and refrigerate until serving, for up to 1 day.
2. Place one lettuce leaf on each pita; arrange chicken, cucumber, tomatoes, onion (if using), Canadian Feta cheese and oregano in a line down the centre of each, dividing evenly. Fold top and bottom of pita over filling, then roll up pita tightly around filling to enclose.
3. Wrap tightly in plastic wrap or waxed paper and refrigerate until serving, for up to 4 hours. To serve, unwrap pita, cut in half crosswise, if desired, and serve with lemon-olive yogurt for dipping or spreading.

Lining the pita with a lettuce leaf keeps the pita from getting soggy. Be sure to pat the lettuce dry thoroughly after washing.

Grill or roast some extra chicken when you’re making dinner to use in these wraps. You’ll need about 1 boneless skinless breast for this recipe. Wrap cooled cooked chicken and refrigerate for up to 2 days.

If you want to make these wraps and eat them right away, you can spread the lemon-olive yogurt on the pita before assembling the wrap instead of serving it on the side.

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1. In a deep skillet, melt butter and sauté onion, garlic, yellow bell pepper with oregano for 2 minutes. Add rice and stir. Pour in broth and vegetable juice and bring to a boil. Lower heat to simmer, cover and cook for 10 minutes.
2. Add green beans or broccoli, salmon and olives. Add salt and pepper to taste. Cover and cook on low heat 10 minutes more or until rice is cooked.
3. Slice Bocconcini with an egg slicer, garnish casserole with slices, cover and let melt. Serve once cheese has melted, or brown under the broiler, uncovered.

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1. Begin by seasoning chicken strips with salt and pepper, then brush with a little olive oil on all sides. Grill the chicken in a skillet then set aside.
2. In a skillet, heat the olive oil and begin sautéing the onion and garlic. Add cherry tomatoes and olives and continue cooking for another 2-3 minutes. Add spinach, remove from heat, stir and let cool. Set aside.
3. For the sauce, mix together the yogurt, sour cream, garlic, lemon juice and cucumber. Season with salt and pepper. Set aside.
4. Cut the ciabatta in half and lightly grill or toast. Distribute the chicken evenly on each ciabatta, followed by the Swiss cheese, tomato mix and top with the yogurt sauce.

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1. In a large pot, heat 2 cups (500 mL) of the milk, water, and salt over medium heat until steaming.
2. Stir in pasta. Cover, reduce heat to medium-low and simmer for 8 to 10 minutes, stirring occasionally.
3. Add broccoli and red bell pepper on top of pasta, cover, and simmer for 5 minutes or until pasta is tender and broccoli and red bell pepper are tender crisp. 
4. Add Ricotta, lemon zest, lemon juice, and pepper to pot and stir until well blended. Stir in the remaining milk to moisten pasta to desired consistency. Gently fold in tuna until heated throughout. 

Milk is a source of 15 essential nutrients and adding it to your favourite recipes greatly improves the nutritional value of the meal. This One-Pot Tuna & Broccoli Pasta is a great recipe to get a nutritious and well-balanced dish on the table in a flash! 

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