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Follow Constantly Cooking with Paula Roy: Constantly Cooking with Paula Roy – Ideas and recipes for all kinds of cooks and eaters.

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Strawberry recipe roundup part 2
Strawberries, once a seasonal delight, are now available year-round thanks to growing innovations. Their vibrant flavor makes them a versatile ingredient in various dishes. The author shares favorite recipes including spinach salad, mini tarts, panna cotta, salsa, and a strawberry mojito, encouraging further exploration of strawberry-based meals.

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Brie-stuffed chicken with rhubarb sauce
This dish is a flavorful, easy-to-prepare chicken recipe described as better than a restaurant meal. Chicken breasts are stuffed with brie cheese and rhubarb sauce, then seared and baked. Served with a rhubarb-infused sauce, it pairs well with mashed potatoes, rice, or pasta and can be prepped ahead of time.

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Crispy wontons with asparagus and chèvre
This recipe highlights the versatility of wonton wrappers, showcasing a delicious filling made with goat cheese, lemon, and asparagus. After baking the wonton shells, the filling is assembled shortly before serving to maintain crispness. Its simplicity makes it an appealing dish, perfect for various occasions.

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Baked brie with balsamic strawberries
This festive appetizer features baked brie topped with a strawberry mixture, perfect for a Canada Day party. It can be served with both regular and maple leaf-shaped puff pastry crackers. The dish combines flavors of sweet strawberries, balsamic vinegar, and black pepper, creating a visually appealing and delectable treat.

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Savoury butternut squash crème brûlée
This unique French dish features a savory butternut squash custard that surprises with its silky texture. Ideal as a lunch item or elegant appetizer, it can be prepared in advance. The recipe suggests roasting the squash and emphasizes that smoking it adds rich flavor, making for an impressive presentation at meals.

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