Potato & Beet Soup
Nov 4, 2024
Made with hearty root vegetables, this warm fall salad gets a dose of freshness from a cool yogurt dressing and a sprinkling of dill. If you're not a fan of the sharp licorice taste of raw fennel, you'll be pleasantly surprised by roasted fennel's more mellow flavour. Sprinkle with additional fresh dill, if desired.
When Earl Johnson first came to the school, he tempted students with sampler cups of soup. "I really had to push it in the beginning. I used to tell them it won't kill you! But now they trust me." This soup is one that encourages teens to eat a variety of vegetables.
This quick version of a southern classic uses store-bought gnocchi instead of the traditional dumplings. Serve with a tossed salad and multigrain rolls or your favourite buttermilk biscuits.
While roasting the vegetables is a slower way to make soup than the conventional method, roasting concentrates flavour.
Caribou is one of the staple ingredients in Nunavut cooking. It's classified as country food; or food from the land, and it's one of the only truly wild meats. Caribou is sometimes available at specialty meat shops across Canada or by special order directly from purveyors in Nunavut. Availability can vary from season to season, so if you can't find caribou, then elk, venison or beef can make a delicious substitute. Serve with Bannock.
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.
This eye-catching side dish is hearty enough to also make a vegetarian main dish when served with couscous or rice. If you have a large enough roasting pan, you can cook all the vegetables in the one pan for the same times, adding the second batch as directed.
