2tspolive oil1 onionfinely chopped1 leekwhite and light green parts only, finely chopped1rib celeryfinely chopped2sprigsthymeor 1/2 tsp dried thyme1clovegarlicminced1/2tspsalt1/2tsppepper1 1/2 cupgreen lentilsdried2cupschicken broth or vegetable brothno-salt2cupswater1 green zucchinicubed1 yellow zucchinicubed4salmon fillets1tbspolive oil4 lemon wedges1/4cupcilantro leavessalt and pepperto taste 1. In...
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.
2 tbsp (25 mL) butter6 beets, peeled and shredded4 leeks, chopped2 cups (500 mL) sliced mushrooms2 carrots, shredded2 cloves garlic, minced1 onion, chopped1 white turnip, peeled and shredded1 stalk celery, chopped1 potato, peeled and chopped2 bay leaves7 cups (1.75 L) beeforvegetable broth2 tbsp (25 mL) tomato paste2 cups (500 mL) shredded cabbage1 can (19
3.3lbbeef, cubed (shoulder or chuck)10cups beef stock2 large carrots, sliced3 celery stalks, sliced1 medium-sized cauliflower, cut into pieces3 onions, sliced2 large potatoes, cubed2 leeks, sliced3 bay leaves2tbspparsley, chopped tarragon, as desiredsalt and pepper to taste6cups cooked beets, canned or...
