This recipe is from the Canadian Wheat Board’s Pasta from the Prairies cookbook. 1 small broccoli head1/2 cauliflower head1 carrot2 celery stalks1/2 red or green pepper1/2 onion2 ripe tomatoes1 Tbsp. olive oil garlic to taste parsley to taste lemon pepper to taste dash soy sauce...
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
