While roasting the vegetables is a slower way to make soup than the conventional method, roasting concentrates flavour.
Serve this colourful one-pot meal with plenty of bread to mop up the delicious juices. Or spoon it into large hollowed-out rolls. You can also make it with lean pork.
Pasta and cheese is our family's favourite comfort food. How can you go wrong? Orecchiette ('little ears') is our preferred pastsa with this dish; however, you can always substitute your favourite.
You can marinate and freeze these tasty wings ahead of time. (From the January, 2005 issue of Canadian Living Magazine.)
There's no need for cream in this mushroom sauce because the flavourful stock-based sauce gets its slight thickness from the flour used to coat the chops. Serve with mashed potatoes and peas to provide vitamins A and C, folate, potassium, protein and fibre.
This recipe combines the common white or brown mushrooms with a generous addition of oyster mushrooms to make an exotic appetizer terrine. Serve in thin slices with crackers at a stand-up event or, for sit-down occasions, serve in thicker slices on lettuce with cherry tomatoes and a dollop of dressing from Fresh Shiitake Mushroom and Avocado Salad.
