In small saucepan over medium heat, whisk butter with sugar until melted and smooth. Pour into greased 9-inch (1.5 L) round metal cake pan. Cover with tomato slices, overlapping to cover bottom; set aside.
Cake: In bowl, beat butter with sugar until combined. Beat in molasses. Beat in eggs, 1 at a time, beating well after each addition. Beat in vanilla.
In separate bowl, combine flour, baking powder, ginger, cinnamon, cloves and salt. Stir into butter mixture alternately with milk, making 3 additions of dry ingredients and 2 of milk. Spread evenly over tomatoes.
Bake in centre of oven for about 55 minutes or until tester inserted in centre comes out clean. Let cool in pan on rack for 20 minutes. Run small knife around edge of cake; invert onto cake plate and let stand for 5 minutes before removing from pan.
brussels sprouts, trimmed and thinly sliced
( about 2 1/2 cups)
prepared pizza dough
Per serving: about
Total fat29 g
Saturated fat11 g
Total carbohydrate49 g
Finely grate lemon zest to make 1 tsp; juice lemon to make 2 tbsp. Set aside.
In large nonstick skillet over medium-high heat, cook sausage, breaking up with spoon, until crisp and golden, about 5 minutes. Reduce heat to medium. Stir in brussels sprouts and pinch pepper; cook, stirring, until brussels sprouts are tender-crisp, about 2 minutes. Scrape into bowl; stir in lemon zest.
On lightly floured work surface, roll out or press dough into 12-inch circle. Transfer to greased pizza pan. Prick all over with fork. Sprinkle with half of the mozzarella and ¼ tsp pepper. Bake on bottom rack of 500°F oven until crust is light golden and cheese is melted, about 5 minutes.
Top pizza with sausage mixture; sprinkle with remaining mozzarella. Bake until bottom of crust is golden and crisp, 8 to 10 minutes. Drizzle with lemon juice.
Roasting the sweet potatoes before adding them to the broth mixture enhances their sweet, earthy flavour and gives this Indian-inspired soup deeper colour.
Prep time25 minutes
Total time40 minutes
salt and pepper
sodium-reduced chicken broth or
whipping cream (35%)
, toasted and coarsely chopped
Per each of 12 servings: about
Total fat7 g
Saturated fat3 g
Total carbohydrate17 g
In large bowl, toss together sweet potatoes and half each of the oil, salt and pepper. Spread in single layer on greased rimmed baking sheet. Roast in 425°F oven, stirring once, until tender and lightly browned, 30 to 35 minutes.
Meanwhile, in Dutch oven or large heavy-bottomed saucepan, heat remaining oil over medium heat; cook onion and celery, stirring occasionally, until beginning to soften, about 4 minutes. Add garlic, 1/2 tsp of the cardamom and the cayenne pepper; cook, stirring, for 1 minute. Pour in 1 cup of the broth; cook until celery is softened, about 4 minutes. Stir in sweet potatoes.
Working in batches, in blender, purée soup with remaining broth until smooth. Scrape into clean Dutch oven. Stir in remaining salt and pepper and 4 cups water; cook over medium heat until warmed through, about 2 minutes. Ladle into serving bowls.
In separate bowl, beat cream with remaining cardamom until thickened; dollop onto soup. Sprinkle with pistachios.
Candied nuts add crunch and even more sweetness to this side of roasted veggies. Make an extra batch to serve for snacking before dinner—your guests will love them! Trim the brussels sprouts to a uniform size, halving any larger pieces so that they cook evenly.
Prep time15 minutes
Total time35 minutes
brussels sprouts, trimmed
, peeled and cut lengthwise in 1/2-inch thick wedges
(about 450 g), peeled, halved crosswise and cut in 1/2-inch thick wedges
bunch (about 400 g)
, halved diagonally
bag (250 g)
Maple Candied Nuts:
mixed pecan halves and
, coarsely chopped
Per each of 12 servings: about
Total fat12 g
Saturated fat2 g
Total carbohydrate18 g
Vegetables: In large bowl, toss together brussels spouts, parsnips, rutabaga, carrots, shallots, oil, thyme, salt and pepper. Spread in single layer on 2 lightly greased rimmed baking sheets. Roast in top and bottom thirds of 425°F oven, turning vegetables and switching and rotating pans halfway through, 25 to 30 minutes. Scrape into serving platter.
Maple Candied Nuts: Meanwhile, in small skillet, heat maple syrup and butter over medium heat, stirring, until melted; bring to boil and cook, stirring occasionally, until thickened, about 5 minutes. Stir in nuts and thyme; cook, stirring, until sticky and liquid is mostly evaporated, about 3 minutes.
Spread in single layer on parchment paper–lined rimmed baking sheet. Let stand until firm, about 10 minutes. Break into bite-size pieces. (Make-ahead: Store in airtight container for up to 3 days.) Sprinkle over vegetables.