This recipe is from the Canadian Wheat Board’sPasta from the Prairiescookbook. 1 small broccoli head1/2 cauliflower head1 carrot2 celery stalks1/2 red or green pepper1/2 onion2 ripe tomatoes1 Tbsp. olive oilgarlic to tasteparsley to tastelemon pepper to tastedash soy sauce...
8 oz (250 g) pasta, such as rotiniorscoobido2 carrots, peeled and sliced2 celery stalks, slicedHalf sweet red pepper, slicedHalf head cauliflowerorbroccoli florets1 can (6 oz/170 g) tuna packed in water, drainedor7 oz (213 g) salmon, drainedor19 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, meltbutterover medium heat.
1 tbspbutter1mediumonion, chopped3cloves garlic, minced1/8 tsphot pepper flakes or smoked paprikaSalt and pepper1/3 cupdriedred lentils, rinsed2 1/2 cupslow-sodiumvegetable or chicken broth4 cupschoppedbroccoli (stems and florets separated)4 cupschopped packed trimmedkale2 cupsheatedmilk2 tbspfreshly squeezed lemon juice or white wine vinegar 1. In a pot, melt butter over medium heat. Sauté onions, garlic, hot pepper flakes and
2 cupscarrots, chopped2 cupscauliflower, chopped2 cupsbroccoli, chopped3 tbspbutter1smallonion, chopped2 tbspall-purpose flourA pinch ofsaltPepper, to taste1 cup milk6 oz cream cheese, cut into cubes2/3 cupfresh bread crumbs2 tbspgratedCanadian 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
