Despite family traditions, some elements of Christmas dinner should be shaken up--or maybe stir-fried! This year, leave the turnip in the root cellar and reach for red and green vegetables. This stir-fry can be prepped a day ahead and it makes a lively addition to the ol' bird.
Asparagus and lemon are a match made in heaven. Here, we've brought them together in an upscale creamy risotto--perfect for a springtime party, a light main or first course. Use vegetable broth in place of chicken and skip the prosciutto and you've got a delicious vegetarian entree.
Get this rice steaming, then slide our Island-style pork chops (this recipe is also available in the Recipe File) into the oven. What isn't enjoyed tonight, gets popped into the freezer for our Freezer fried rice 'n' pork (this recipe is also available in the Recipe File). This evening, bits of fruit stirred into the pilaf at the last minute complement the spicy chops.
This version of the latke includes sweet potatoes and thin slices of onion (instead of grated) creating a lacy texture and colourful look.
Fragrant coriander adds a refreshing new twist to traditional corn on the cob.
Tangy fresh basil-and-lemon-scented shiitake mushrooms are well matched to crisp green beans in this ready-in-a-flash side dish.
Mild Italian bacon and balsamic vinegar jazz up everyday beans.
The homey smell of roasting fall vegetables is one of the season's dining delights. Leftovers are terrific at room temperature or as a salad the next day.
