This is a perennial party pleaser, one that's easy to make with pantry staples. Serve with a variety of crackers, pita chips and vegetables.
A wok is great for cooking this, because everything is done evenly and you won't make a mess when stirring.
By Cindy Ball, Vancouver
Cook of The Year 2009 Winner, Vegetarian category
Cindy layers roasted and sautéed vegetables between three highly flavoured quinoa mixtures to create a colourful vegetarian “lasagna.” This dish was invented not only for her oldest daughter (the lone vegetarian in a household of meat lovers), but also so the whole family could enjoy more vegetarian meals.
If you can't find fresh crab, look for cans of frozen crabmeat at the seafood counter of the grocery store.
Cheese toasts are a perennial favourite on an hors d'oeuvre tray and make a wonderful snack with beer.
Classic English potted cheese is the perfect make-ahead appetizer for a busy party season. If you like, split it between two pots to give as gifts.
This rich and intensely flavoured English-style soup will become a winter favourite. Use a three- to five-year-old Cheddar for the best flavour. At the end of cooking, adjust salt to taste if necessary, because the salt content of the cheese and broth varies. Pass the pepper mill at the table.
As a side - usually to ham. My Mom used to make this dish and I hated how the hot milk curdled. She substituted cream of mushroom soup for half the milk and - tada! - we all loved it - and still do!
