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...
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.
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) beef or vegetable broth2 tbsp (25 mL) tomato paste2 cups (500 mL) shredded cabbage1 can (19
3.3 lb beef, cubed (shoulder or chuck)10 cups beef stock2 large carrots, sliced3 celery stalks, sliced1 medium-sized cauliflower, cut into pieces3 onions, sliced2 large potatoes, cubed2 leeks, sliced3 bay leaves2 tbsp parsley, chopped tarragon, as desiredsalt and pepper to taste6 cups cooked beets, canned or...
