Search 
Display # 
<< Start < Prev 1 2 3 Next > End >>
Pork tenderloin with peach glaze

Pork tenderloin with peach glaze

This dish goes well with the peach jam sauce and freshly sliced peaches. You can refreeze the juice concentrate and use it when needed. Be sure not to overcook the pork or it will be dry.

Orange-glazed pork tenderloin with cranberry and walnut stuffing

Orange-glazed pork tenderloin with cranberry and walnut stuffing

Pork tenderloin is a delicious and economical cut of meat. It's lean and, due to improved farming practices, you can now safely cook your pork to medium instead of well done, keeping the meat moist.... Read More

Asian meatloaf with oyster mushrooms and red bell pepper

Asian meatloaf with oyster mushrooms and red bell pepper

Forget the old, standard sunday night meatloaf and try this one instead. The sautéed mushrooms and bell pepper with hoisin sauce suit the beef perfectly. Use any variety of mushrooms you like, but... Read More

Beef enchiladas with aged cheddar cheese sauce

Beef enchiladas with aged cheddar cheese sauce

Traditional enchiladas in Mexican restaurants are loaded with fat, calories and cholesterol. The excess cheese and fatty cuts of beef that are usually used are to blame, as well as the deep-fried... Read More

Grilled flank steak with edamame Salsa

Grilled flank steak with edamame Salsa

Flank steak is one of the leanest cuts of beef. I like to marinate it in an oil and vinegar dressing to keep it moist. If you don't have time to make the vinaigrette marinade, you can use 3/4 cup of... Read More

Steak with mashed white kidney beans

Steak with mashed white kidney beans

Instead of mashed potatoes with steak, try this white bean mash. It's delicious and certainly more nutritious. The caramelized onions add a sweet and savory depth to the dish.

Calf’s liver with balsamic-glazed onions

Calf’s liver with balsamic-glazed onions

Many of us wouldn't prepare liver as a main meal in our homes, and would rather order it in restaurants. Try making calf's liver, which is more tender than beef liver, with these delicious sautéed... Read More

Leg of lamb stuffed with mushrooms, spinach and goat cheese

Leg of lamb stuffed with mushrooms, spinach and goat cheese

This stuffing suits the lamb flavor so well that you don't even need any gravy. Use any variety of mushrooms you have, but be sure to cook them until all the moisture is evaporated. Ask your butcher... Read More

Grilled Lamb Burgers

Grilled Lamb Burgers

I created this recipe for the pickle barrel restaurant chain in Toronto, and it was featured in their local market menu. Ground lamb has a distinct flavor that I prefer to beef. Serving it with... Read More

Beef, bok choy and oyster mushroom stir-fry

Beef, bok choy and oyster mushroom stir-fry

This is a great stir-fry with its tender cut of beef, crisp bok choy and savory hoisin sauce. Feel free to substitute boneless chicken breast or shrimp for the beef.

<< Start < Prev 1 2 3 Next > End >>