INGREDIENTS 2 cups (500 mL) fresh corn kernels 1 large red bell pepper, seeded, coarsely chopped ½   red onion, coarsely chopped 2 large jalapeño peppers, sliced 1 tbsp (15 mL) canola oil 1 pkg (14 oz or 397 g) tortilla chips 2 pkg (8 oz/227 g each) shredded Colby & Monterey Jack Cheese (4 cups/1 L) 1 can (15 oz or 540 g) black beans, drained and rinsed 2 tbsp (30 mL) snipped fresh cilantro  Sour cream, diced avocado, or chopped fresh tomatoes (optional) DIRECTIONS Preheat Read More

INGREDIENTS Dressing 2 tbsp (30 mL) fresh lemon juice 2 tbsp (30 mL) red wine vinegar 1/2 tsp (2 mL) dried oregano leaves 1/8 tsp (.5 mL) each salt and black pepper 1   garlic clove, pressed 2 tbsp (30 mL) olive oil Salad 2   english cucumber, cut in halves or thirds 1 small red onion (or 1/2 medium onion), peeled and ends trimmed 1 pint (2 cups/500 mL) cherry tomatoes 1 jar (7.5 oz/212 g) marinated artichoke hearts, drained and coarsely chopped 1/4 cup (50 mL) Kalamata olives, Read More

Salad 2   firm plum tomatoes 2   small onions 1   head iceberg lettuce, rinsed and patted dry 2 tsp   Crushed Peppercorn & Garlic Rub 2   beef tenderloin filets (6 oz/175 g each) or 12 oz (350 g) top sirloin steak, cut 1-in. (2.5- cm thick) Dressing 1/4 cup (50 mL)   2% plain low-fat Greek yogurt (see Cook’s Tips) 1/4 cup (50 mL)   light mayonnaise 1/4 cup (50 mL)   crumbled blue cheese (about Read More

2 teaspoons (10 mL) vegetable oil 2 cups (500 mL) chopped green bell pepper 2 cups (500 mL) chopped red bell pepper 1 cup (250 mL) chopped onion 4   garlic cloves, pressed 1 tablespoon (15 mL) chili powder 3/4 teaspoon (4 mL) ground cumin 2 cans (14.5 ounces/450 g each) diced tomatoes, undrained 1 can (15.5 ounces/450 g) mild chili beans in sauce, undrained 1 can (15.5 ounces/450 g) pinto beans, drained and rinsed 1 can (15 ounces/450 g) black beans, drained and rinsed 1 can (7 ounces/200 g) whole kernel corn, Read More

Tart Shells 1/2 cup butter or margarine, softened 3 oz cream cheese, softened 1 cup all-purpose flour Filling 2 tbsp butter or margarine, melted 3/4 cup packed brown sugar 1   egg 1 teaspoons vanilla 1 cup pecan halves, finely chopped  Powdered sugar (optional) DIRECTIONS Preheat oven to 350°F. For tart shells, beat butter and cream cheese in Classic Batter Bowl until well blended. Add flour; mix until a soft dough forms. Using Small Scoop, shape dough into 1-inch balls. Place balls of dough into ungreased cups ofDeluxe Read More

12 oz (350 g) cream cheese, softened, divided 1 cup (250 mL) chopped green olives 1/2 cup (125 mL) plus 3/4 tsp (4 mL) sliced green onions 1/4 cup (50 mL) finely chopped fresh cilantro, divided 2   garlic cloves, pressed, divided 1/4 tsp (1 mL) salt 1/2 cup (125 mL) chopped ripe olives, divided 8 oz (250 g) sharp cheddar cheese, grated 1/3 cup (75 mL) sour cream 1   chipotle pepper in adobo sauce, chopped, plus 2 tbsp (30 mL) adobo sauce  Additional chopped fresh cilantro Read More

1 pkg (8 oz or 250 g) refrigerated seamless crescent dough 1/4 cup (50 mL) pizza sauce 4 oz (125 g) block mozzarella cheese 12   black olives DIRECTIONS Preheat oven to 400°F. Remove dough from package (do not unroll). Cut dough into 12 even discs. Press discs evenly into the wells of Brownie Pan. Bake 8-10 minutes or until golden brown. Spoon about one tsp of sauce over each crust. Shave thin ribbons from the side of Read More

Ingredients 1/2 tbsp (7 mL) olive oil 4   garlic cloves, pressed 2 pkg (10.5 oz/595 g each) grape or cherry tomatoes 1 cup (250 mL) unsalted vegetable stock, chicken stock or chicken broth 1   large eggplant, unpeeled 2 medium zucchini 2 medium yellow squash 3/4 oz (20 g) fresh basil leaves, snipped 1/2 tsp (2 mL) each salt and black pepper Directions Heat oil in All-Purpose Pot over medium heat 1-3 minutes or until shimmering. Add pressed garlic; cook until fragrant, about 30 seconds. Read More

Ingredients Rice 3 cups (750 mL) uncooked instant brown rice 2 1/4 cups (550 mL) water Coconut Sauce 1 cup (250 mL) lite coconut milk (shake before opening) 1 1/2 tbsp (22 mL) Asian Seasoning Mix 2 tbsp (30 mL) creamy peanut butter 2 tbsp (30 mL) reduced-sodium soy sauce 2 tbsp (30 mL) cornstarch Vegetables & Toppings 3 medium carrots, peeled 2 medium yellow squash 2 medium zucchini 1 medium red bell pepper 1 1/2 cups (375 mL) frozen shelled edamame, thawed 1 tsp (5 mL) canola oil 4   garlic cloves 1/4 cup (50 mL) fresh basil Read More