This recipe is from the Canadian Wheat Board’s Pasta from the Prairies cookbook. 1/2 pkg. (8.8 oz or 250 g) spaghetti4 green onions, coarsely chopped3 cloves garlic, crushed1 lb. cherry tomatoes, halved or equivalent roma tomatoes 1 oz. Parmesan cheese, grated8 to...
2 tsp olive oil1 onion finely chopped1 leek white and light green parts only, finely chopped1 rib celery finely chopped2 sprigs thyme or 1/2 tsp dried thyme1 clove garlic minced1/2 tsp salt1/2 tsp pepper1 1/2 cup green lentils dried2 cups chicken broth or vegetable broth no-salt2 cups water1 green zucchini cubed1 yellow zucchini cubed4 salmon fillets1 tbsp olive oil4 lemon wedges1/4 cup cilantro leavessalt and pepper to taste 1. In...
1 tbsp vegetable oil2 cups sliced white mushrooms2 cloves garlic, minced1 onion, chopped1 tsp dried Italian herb seasoning1 sweet red pepper, chopped1 can (14 oz/398 ml) pizza sauce2-1/4 cups water3 tomatoes, chopped1/2 cup diced ham3/4 cup croutons3/4 cup shredded...
1 tbsp butter1 onion, chopped2 cloves garlic, chopped6 cups celery root, peeled and diced3 cups chicken or vegetable broth, no salt added1 cup milkSalt and freshly ground pepper12 slices of baguette4 oz Canadian Aged Cheddar, grated 1. In a large saucepan, melt butter and cook onions for about 10...
1 tbsp butter1 tbsp olive oil4 cups cauliflower florets (about 2/3 medium head)3 cups grape tomatoes2 cloves garlic, minced1/2 tsp dried rosemary or basil1/2 tsp salt1/2 tsp pepper1/4 tsp smoked paprika (optional)2 tbsp red or white wine vinegar8 oz whole wheat rotini or fusilli pasta1 cup shredded Asiago or Provolone cheese 1....
1 tbsp butter1 onion, chopped2 cloves garlic, chopped6 cups carrots, peeled and diced3 cups chicken or vegetable broth, no salt added1 cup milkSalt and freshly ground pepper3 oz Brie, cut into small wedges1 tbsp honey2 tbsp roasted nuts, your choice 1. In a large saucepan, melt butter over medium-high heat and cook vegetables for 5 minutes.2. Add broth, milk, salt and pepper.3. Bring
2 lb lean stew beef or bison2 medium onions, diced3 cups chopped carrots, about 6 carrots total2 cups cubed rutabaga, about 1 x 2-inch cubes or parsnips, chopped4 cloves garlic, minced1 tbsp canola oil1 tsp dried thyme leaves1/2 tsp cracked black pepper1/2 tsp dried tarragon leaves1 tsp dried summer savory or sage1/4 cup whole-wheat flour1 can (10 oz
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
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
1 tablespoon butter1 onion, chopped2 cloves garlic, chopped6 cups beets, peeled and diced3 cups chicken or vegetable broth, no salt added1 cup milkSalt and freshly ground pepper1/2 apple, finely diced1/3 cup Feta, crumbled1 1/2 tbsp fresh parsley, chopped1 1/2 tbsp fresh dill, chopped 1. In a large saucepan, melt...
