With all the sweet flavours of vegetables that ratatouille brings, this is a no-fail winner — and a delicious way to introduce eggplant to the household.
This recipe, which she first tasted in France, brings the magic of Provence to any party.
With fall in the air and fresh pumpkins in the patch, a soup with plant-based protein is definitely on the menu.
An 8-cup (2 L) slow cooker is just the right size for small batches of stew – perfect for this recipe that makes just enough for two dinners for two. Serve with mashed or boiled potatoes to soak up all the rich, meaty sauce.
This easy, quick meal is somehow light-tasting and satisfying both at once. The trick to getting the soup's signature look is to beat the eggs well and drizzle them into the hot soup very slowly in a thin, steady stream as you stir.
Commercial black bean sauces vary greatly in strength and saltiness. Depending on the brand, you may want to use up to 1/4 cup (50 mL) for a full, richly flavoured sauce.
Boston lettuce makes the perfect wrap for this pork stir-fry. Leaf lettuce makes a good substitute, but other less flexible lettuces, such as iceberg, may be harder to wrap. Keep your washed lettuce crisp by storing between sheets of damp paper towels in an airtight container or plastic bag.
An Italian twist on the toasted western, this sandwich uses provolone cheese, prosciutto and oregano. Topped of with fresh peppery arugula, this one will be a hit with the kids and adults.
This savoury saucy chicken dish is perfect for a cold winter's night. Chicken thighs and beans are a great way to bump up the protein, and polenta makes for an inexpensive side dish.
