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
3 cups (750 mL) finely shredded green cabbage1 1/2 cups (375 mL) each finely shredded Chinese (Napa) cabbage and bok choy1-1/2 cups (375 mL) each grated carrots and sliced mushrooms1-1/2 cups (375 mL) bean sprouts2 tbsp (25 mL) each soy sauce and rice wine or dry sherry2 tsp (10 mL) each sesame oil and
4 cups (1 L) vegetable oil, for deep frying8 medium beets, peeled and thinly slicedLime salt to taste (see recipe below) 1. Pour vegetable oil into a sauté pan. Using a candy thermometer to check temperature, heat oil to 325°F (160°C).2. Add the beet slices in small batches. Fry slices about 2 to 3
1 onion, chopped2 carrots, peeled and diced2 beets, peeled and diced2 cloves garlic, minced5 cups (1.25 L) vegetable or chicken broth8 medium parsnips, peeled and diced3 cups (750 mL) chopped green cabbage1/2 tsp (2 mL) dried marjoram leaves1/2 tsp (2 mL) dried thyme leavesSalt and pepper2 tbsp (25 mL) chopped fresh parsley In large
2 peeled carrots2 peeled beets1 small peeled sweet potato1/2 small peeled rutabaga, cut in half2 tbsp (25 mL) canola oilSalt Using a mandolin or vegetable slicer, thinly slice vegetables. Place beets in a separate bowl; toss with 1-1/2 tsp...
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
1 tablespoonbutter1onion, chopped2cloves garlic, chopped6 cupsbeets, peeled and diced3 cupschicken or vegetable broth, no salt added1 cupmilkSalt and freshly ground pepper1/2apple, finely diced1/3 cupFeta, crumbled1 1/2 tbspfresh parsley, chopped1 1/2 tbspfresh dill, chopped 1. In a large saucepan, melt...
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...
