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Ingredient:

large head of garlic
3 pounds yellow-fleshed potatoes
1 cup Olive Lea Extra Virgin Spread
1/2 cup whole milk1
1/2 teaspoons salt
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon freshly ground black pepper

Grilled Fruit Kabobs with Sour Cream Honey Dip

Ingredients:

1 each peach and nectarine, cut in half
3 kiwi, peeled
8 strawberries, halved
1/4 cup (50 mL) Gay Lea Unsalted Butter, melted
3 tbsp (45 mL) packed brown sugar
1 tsp (5 mL) vanilla

Sour Cream Honey Dip:

3/4 cup (175 mL) Gay Lea Low Fat or Regular Sour Cream
2 tbsp (25 mL) honey
1 tbsp (15 mL) orange liqueur (optional)
1 tsp (5 mL) vanilla
1/2 tsp (2 mL) grated lemon rind

Peppers spike the flavour in scalloped potatoes

(NC)-Bright red salsa, green pepper strips and circles of sliced jalapeno lend an appetizing splash of colour and edgy Mexican flavour to this nutritious, creamy dinner favourite. If you want to decrease the heat slightly, omit the pickled jalapenos and you will still end up with a tasty side dish. Sprinkle with fresh coriander to garnish before serving.

Wild Rice Risotto With Almonds & Spring Vegetables

Serves: 4

Ingredients:

4 cups low-sodium chicken or vegetable broth
Salt to taste
1/2 teaspoon pepper
3 tablespoons butter or olive oil
2 cloves garlic, minced
1 leek (white and light green part only), trimmed and diced
1 cup brown rice
1/2 cup wild rice
1 (2 1/4-ounce) package baby carrots, diced (about 2/3 cup)
8 stalks asparagus, trimmed and cut into 1-inch pieces
3/4 cup fresh or thawed frozen peas
1 cup sliced almonds, toasted

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