6 cups Yukon Gold potatoes, peeled and thinly sliced1/2 cup onion, finely chopped2 cups Swiss cheese, gratedSalt and freshly ground pepper1 1/4 cups chicken broth2 tbsp all-purpose flour 1. Preheat oven to 350°F.2. In a 9˝ square baking dish, layer half the potato slices,...
2 large onions1/2 cup each dry breadcrumbs and grated Parmesan cheese1 tsp dried basil leaves1/2 tsp each dried oregano leaves and salt1/4 tsp garlic powder2 eggsSalsa 1. Cut onions in 1/4-inch (5 mm) thick slices; separate into rings.2. In shallow dish, combine breadcrumbs, cheese, basil,...
Strawberry Dressing:5 medium strawberries, hulled1 tbsp grainy mustard1 tbsp honey1 tbsp fresh lemon juice3 tbsp apple cider vinegar¼ cup olive oilSalt and pepper Salad:6 cups crisp salad greens, such as romaine or baby spinach1 cup corn kernels2 oz goat...
2 cups lentils or black beans, cooked1 cup chopped cucumber1/2 cup chopped red onion2 tomatoes, chopped1 yellow pepper, chopped1 cup chopped cauliflower1/2 cup chopped parsley1/4 cup feta cheese, crumbled Vinaigrette1/2 cup sliced black olives2 Tbsp lemon juice1/2 tsp each...
2 oz. butter1 medium carrot, sliced1 onion, finely diced1 celery stalk, finely diced12 mussels12 oysters8 oz. white fish8 oz. shrimp2 tbsp brandy Sauce4 oz. butter1/2 cup flour1 tsp salt4 cups milk1/4 cup tomato puree1/2 cup white wine1 tsp prepared mustard1 container (9 oz. / 270 mL) cream1/4 cup chopped parsleycayenne pepper to tastelemon juice to taste Melt the butter in a deep pan. Add
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 canola oil2 medium carrots, peeled and diced2 stalks celery, finely chopped2 garlic cloves, minced1 onion, finely chopped1 green pepper, finely chopped1 can (28 oz. / 798 mL) diced tomatoes1 can (5 1/2 oz. / 156 mL) tomato paste plus one can water1 tsp each: dried basil, oregano and granulated sugarpinch hot pepper flakes1/2 tsp salt1/4 cup Parmesan cheese, divided4 cups white
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
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
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...
