Get ready for your gathering by making this soup ahead so all you have to do is reheat it for dinner! Read More
Want a little something different to serve up this November? Why not try this easy pork tenderloin, perfect for a small gathering or family meal. You can easily double or triple the recipe for a larger crowd!
Emily’s friend Donna is a wonderful baker, and every year she changes up the cookies she brings to Emily’s cookie exchange. One year it was these classic gingersnaps that get a lift from white chocolate. If you’re a semisweet chocolate lover, no worries — that works too!
* Many types of cookie dough can be made ahead and frozen. Simply bake from frozen, adding a few extra minutes of baking time.
* To save time during cleanup, be sure to line cookie sheets with parchment paper. Parchment can be used several times before it becomes too dark and brittle.
* Let cookies cool for 2 to 3 minutes on the cookie sheet before transferring them to a cooling rack. Cookies will often crumble or break if moved while they are still hot.
* Once cookies are baked and cooled, layer them between sheets of waxed paper or parchment paper and store them in an airtight container for up to 5 days or freeze them for up to a month. Storage time can vary for different cookies.
Happy baking during the holidays!
Tender and juicy, with a crisp coating, these chicken fingers are always a crowd pleaser. Serve with a salad and crusty buns.Read More
Quinoa has become a staple in many homes, and stuffed peppers are a family favorite. These come together easily and are even better for lunch the next day.Read More
Emily’s Favorite Chocolate Cupcakes are delicious and so easy to prepare. You can make them gluten-free so everyone can enjoy the sweetness. When it comes to personalizing these fluffy mini cakes, there are so many options: sprinkles, fresh fruit, chocolate chips, candy, truffles or any creative touch you can think of. The cupcakes can be made two days ahead.Read More
Baked Mushroom and Herb Barley Risotto Barley offers up a delicious and rich-tasting alternative to rice in a risotto. With its slightly firm texture and ease of preparation, this creamy risotto is a breeze because there is no continuous stirring involved.Read More
Here’s a thick, comforting stew.
- 2 tsp (10 mL) canola oil
- 8 oz (250 g) mushrooms, sliced
- 4 garlic cloves, minced
- 1 onion, finely chopped
- 1 tsp (5 mL) dried Italian seasoning
- 1 cup (250 mL) pot barley
- 1/2 cup (125 mL) roasted or drained oil-packed sun-dried tomatoes, chopped
- 4 cups (1 L) ready-to-use vegetable broth
- 1/4 cup (60 mL) herbed cream cheese
- Preheat oven to 400°F (200°C). In an ovenproof Dutch oven, heat oil over medium-high heat. Sauté mushrooms, garlic, onion and Italian seasoning for about 10 minutes or until no liquid remains. Stir in barley until coated. Stir in roasted tomatoes and broth; bring to a boil. Cover, transfer to oven and bake for 30 minutes or until barley is tender but firm. Remove from oven and stir in cream cheese until melted and creamy.
- Serves 4 to 6.
- Tip: For added protein, stir in a 19-oz (540 mL) can of chickpeas, rinsed and drained (2 cups/500 mL) with the roasted tomatoes.
This is the absolute easiest thing to grill when you have a crowd coming over. Just be sure to plan far enough ahead to let the steak marinate — you need to let those flavours make their way into the meat
It is finally here! Time to celebrate and enjoy Best of Bridge Weekday Suppers. It is chock full of recipes that are perfect for helping to get you through the week, any time of the year.
For many of us, October officially kicks off entertaining season and is the perfect time of year to enjoy so many seasonal and tasty foods. We hope that you are able to pop into a market, visit a farm, or harvest your own garden bounty and enjoy it with those that you love.
And with Thanksgiving right around the corner, thoughts of family gatherings are strong with all of us. We love sharing these special times along with delicious food with family and friends, while creating memories for our children and grandchildren. Whether you are making dinner this Thanksgiving or have been asked to bring a dish, Best of Bridge has you covered.
Happy Thanksgiving and Harvest Time!
A pot of flavorful braised pork shoulder is a great way to feed a small crowd — set out tortillas or taco shells and accompaniments like salsa verde, avocado, cilantro, lime wedges and sour cream, and let everyone build their own. If you like, swap beef brisket for the pork shoulder, for beef carnitas — “little meats.”
The name just means “green sauce.” This recipe — not to be confused with the Mexican sauce of the same name, made with tomatillos — is so easy to make, and is a perfect accompaniment to rich meats. We particularly like it with pork shoulder steaks.
2 garlic cloves, chopped
1/2 cup (125 mL) packed fresh flat-leaf (Italian) parsley leaves (about 1 small bunch)
Grated zest of 1/2 lemon
1-1/2 tbsp (22 mL) lemon juice
1 tbsp (15 mL) red wine vinegar
1/3 cup (75 mL) olive oil
In a food processor, combine garlic, parsley, lemon zest, lemon juice and vinegar; pulse, scraping down the bowl a few times, until very finely chopped. With the motor running, through the feed tube, add oil in a thin stream and process until nearly smooth (it will be very green, with some flecks remaining). Keeps in the fridge for up to 3 days.Read More