Beef and Green Bean Stew
Photography by Matthew Kimura
From the oven
• Baked Beans with Apples
A great source of protein, vitamins, minerals and fibre, beans are something we should include more of in our diet. However, some delicious bean recipes can have a lot of sugar and saturated fat. This no-added-fat quick vegan version uses a bit of molasses and the natural sweetness of apples to weigh in at about half the fat and calories of traditional baked beans.
• Roasted Vegetable Lasagna
This bubbly, savoury lasagna is irresistible with its layers of roasted vegetables, tomato sauce and béchamel sauce. Since the recipe makes two dishes, enjoy one right away and freeze one for later.
• Mexican Lasagna
"Students like the spice in this lasagna," says Earl. "It outsells our regular lasagna." As in many of the cafeteria's dishes, the chef enlisted the help and taste buds of one of the students - this time a girl from Mexico.
• Baked Penne with Beef, Zucchini and Fontina Cheese
Leftovers are ideal to take to work or school in vacuum bottles.
• Moussaka
A hearty and filling Greek classic.
Comfort staples
• Classic Mashed Potatoes
This ultimate comfort food, flavoured in a myriad of ways, suits just about any meal. Makes a super side dish.
• Buttermilk Biscuits
This biscuit dough forms the base of many delectable rolled and shaped creations. Speedy enough to make for breakfast, you can stir up a batch even more quickly by measuring out the dry ingredients the night before.
• Cinnamon buns
Watch these little gems disappear before your eyes.
• Almond Baked Apples
A great way to use up fresh fall apples, and they smell wonderful.
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