Pork Ossobuco & Turkey Meatballs
Oct 2, 2025
French Onion Soup is one of my favourite dishes, especially on a cold autumn or winter night. I like to bake bread, and as it begins to go stale after one day (no preservatives) I'm always searching for a way to use it up. I decided to experiment until I felt I had perfected home-made French Onion Soup. I have served it to several friends, and family, and it always gets raves. Based on my own tastes and feedback from others, this is simply the best French Onion Soup. We find that a bowl of this soup with salad is plenty for a nourishing and satisfying meal. It could also be served as an appetizer, or a lunch.
Potato skins -- which just happen to be loaded with fibre and nutrients -- make addictively crispy finger food. Add the leftover potato flesh to pot pies, mashed potatoes or crab cakes. Serve the skins with salsa on the side.
This casserole is like an upside-down shepherd's pie, except polenta replaces the potatoes. You can, of course, use mashed potatoes or even noodles as a base.
Pot barley is the whole grain of barley that has only the outer inedible hull removed. It takes longer to cook than the polished pearl barley, but it's more nutritious because it still has its bran and germ intact.
Nothing heats up a cold winter night like a warm bowl of soup. Serve this quick version of Italian wedding soup with a tossed green salad. Dial up the heat by using hot Italian sausage and 1/4 tsp crushed hot pepper flakes.
This lasagna made with fresh cherry tomatoes and uncooked cheese sauce takes little time to put together. Some Italian brands of oven-ready lasagna noodles are smaller than the more common brands, so you will need to use 4 sheets per layer of the smaller kind.
Sweet, pungent basil has a reputation for being an herb of romance. Pair it with a touch of hot pepper to help ignite the fire, and you're in for a fun evening. Roasting the tomatoes concentrates their sweetness and flavour, even if they're out of season. If you prefer a mild pasta, use only a pinch of the hot pepper flakes.
The secret to this light, fresh pasta is in the cooking liquid: It’s flavourful and starchy, which helps coat the noodles.
