Lamb meat and winter vegetables combine to make a thick and hearty stew.
Roasting the vegetables gives deep, rich colour to this all-purpose stock. If you like, add 1 tsp (5 mL) crumbled dried mushrooms for even deeper flavour.
Before: The original recipe has 1/4 cup (50 mL) olive oil and a whole tub of feta cheese. After: This lightened-up version increases vegetables and tosses them with balsamic dressing. Grilling instructions are added for summer months.
Watch how Canadian Living's Senior Food Specialist Alison Kent prepares this fragrant dish in our Test Kitchen video: Biryani-Inspired Vegetable Rice.
White vegetables don't have to be boring, as you'll see in this dish, which is the ultimate combination of the best of the fall harvest. Potatoes and parsnips continue to cook after draining, so if you're preparing this dish ahead of time, cool the vegetables quickly by spreading them on a baking sheet.
Grilled and lightly dressed summer vegetables are equally delicious served warm or at room temperature. Red or yellow peppers (or a combination) add colour. Leftovers make terrific sandwiches the next day.
Crisp, herb-scented vegetables herald spring. You can replace the baby zucchini and squash with two each sweet yellow peppers and zucchini, thickly sliced, and still keep the colours of the dish.
Rich with noodles and vegetables, this chunky soup needs only a slice of crusty bread to make it the perfect hearty meal.
Grilling the vegetables before baking gives them a subtle smokiness that makes this casserole special. For extraordinary results, use fresh mozzarella (the kind stored in water at Italian delicatessens and cheese shops).
Homemade vegetable broth is the best option for minimizing the sodium content in this delicate, flavourful soup. However, if you prefer to use storebought broth, choose organic, which is lower in sodium.
