2 tbsp vegetable oil2 onions, chopped2/3 cup pearl or pot barley2 cloves garlic, minced2 each carrots and parsnips, sliced1-1/2 cups cubed, peeled rutabaga2-1/2 cups sodium-reduced chicken or turkey broth1 can diced tomatoes, undrained1/4 cup chopped fresh parsley1 tsp each dried thyme leaves and Worcestershire sauce1/2 tsp dried basil leavesSalt and pepper2 cups coarsely cubed cooked turkey1-1/2 cups fresh or frozen green peas6 crusty rolls
This recipe is from Carron Farms. 4 1/2 cups cabbage, red or green, fresh, shredded 1 cup carrots, fresh, grated1 1/4 cup Honey Poppy seed dressing (see recipe below) 1 cup apple or pear, cored, diced 1/4″ Combine vegetables and fruit, top with dressing. Refrigerate if not using immediately. Honey Poppy seed Dressing1/3 cup cider vinegar 1/4 cup honey 1
8 oz (250 g) pasta, such as rotini or scoobido2 carrots, peeled and sliced2 celery stalks, slicedHalf sweet red pepper, slicedHalf head cauliflower or broccoli florets1 can (6 oz/170 g) tuna packed in water, drained or 7 oz (213 g) salmon, drained or 19 oz (540 mL)...
2 tbsp (30 mL) butter1 cup (250 mL) onion, diced1 cup (250 mL) leek, diced1 cup (250 mL) celery, diced1 cup (250 mL) carrots, diced1 1/2 tsp (7.5 mL) dried rosemary3 tbsp (45 mL) all-purpose flour6 cups (1.5 L) milk, heated2 cups (500 mL) broccoli, diced3 cups (750 mL) baby spinach1/2 cup (125 mL) Monterey Jack cheese, shredded1/2 cup (125 mL) Cheddar cheese, shreddedSalt and pepper, to taste 1. In a heavy pot, melt butterover medium heat.
1 tbsp butter1 medium onion, chopped3 cloves garlic, minced1/8 tsp hot pepper flakes or smoked paprikaSalt and pepper1/3 cup dried red lentils, rinsed2 1/2 cups low-sodium vegetable or chicken broth4 cups chopped broccoli (stems and florets separated)4 cups chopped packed trimmed kale2 cups heated milk2 tbsp freshly squeezed lemon juice or white wine vinegar 1. In a pot, melt butter over medium heat. Sauté onions, garlic, hot pepper flakes and
2 cups carrots, chopped2 cups cauliflower, chopped2 cups broccoli, chopped3 tbsp butter1 small onion, chopped2 tbsp all-purpose flourA pinch of saltPepper, to taste1 cup milk6 oz cream cheese, cut into cubes2/3 cup fresh bread crumbs2 tbsp grated Canadian Parmesan cheese 1. Preheat oven to 350 °F (180 °C). Butter an 8-cup (2 L) shallow baking dish.2. Place carrots in a large saucepan; add water to cover
3 cups (750 mL) finely shredded green cabbage1 1/2 cups (375 mL) each finely shredded Chinese (Napa) cabbage and bok choy1-1/2 cups (375 mL) each grated carrots and sliced mushrooms1-1/2 cups (375 mL) bean sprouts2 tbsp (25 mL) each soy sauce and rice wine or dry sherry2 tsp (10 mL) each sesame oil and
4 cups (1 L) vegetable oil, for deep frying8 medium beets, peeled and thinly slicedLime salt to taste (see recipe below) 1. Pour vegetable oil into a sauté pan. Using a candy thermometer to check temperature, heat oil to 325°F (160°C).2. Add the beet slices in small batches. Fry slices about 2 to 3
1 onion, chopped2 carrots, peeled and diced2 beets, peeled and diced2 cloves garlic, minced5 cups (1.25 L) vegetable or chicken broth8 medium parsnips, peeled and diced3 cups (750 mL) chopped green cabbage1/2 tsp (2 mL) dried marjoram leaves1/2 tsp (2 mL) dried thyme leavesSalt and pepper2 tbsp (25 mL) chopped fresh parsley In large
2 peeled carrots 2 peeled beets1 small peeled sweet potato1/2 small peeled rutabaga, cut in half2 tbsp (25 mL) canola oilSalt Using a mandolin or vegetable slicer, thinly slice vegetables. Place beets in a separate bowl; toss with 1-1/2 tsp...
