This rustic dish is perfect for entertaining because you can serve it at room temperature or straight from the grill. It also makes a great filling for a vegetarian sandwich. Just spread 1 oz (30 g) chèvre or herbed cream cheese over a crusty roll or piece of baguette and sandwich the grilled vegetables.
While this take on a comfort food classic replaces the traditional ground beef with lentils, we promise you won’t regret the switch.
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.
This Chinese classic gets a wholesome makeover by replacing the meat with loads of fresh vegetables. Korean hot pepper paste isn't traditionally found in ma po tofu, but it adds a nice kick. Look for it in the Asian section of your grocery store, or substitute with one teaspoon of sriracha.
You can make your very own Chinese-style chicken soup with vermicelli noodles in the comfort of your home.
Slices of this delicious creation of Judy Simpson of Maple Ridge, B.C., look fabulous fanned out on the serving plate.
This hearty dish will have your guests begging for the recipe. Be sure to bring it with you! Grating the vegetables reduces the amount of chopping and cooking time.
Polenta squares topped with chicken cacciatore will bring make-it-again requests at home or for a potluck.
The meatballs take a little time to prepare, but they boost this pasta dish to a deliciously flavourful meal.
A smoked turkey leg or drumstick adds richness to the simple broth that forms the base of this hearty root vegetable soup. Leftovers make a great lunch the following day or can be frozen for later.
