Lemon and olives pique taste buds with lively flavours. Serve with oven-roasted potato wedges tossed with olive oil.
The key to this simple, tasty sauce is using good-quality tomatoes, such as the San Marzano variety. This recipe makes double the amount of sauce you need for these baked pastas, but it freezes well, so enjoy leftovers tossed with spaghetti and grated Parmesan cheese for a quick weeknight meal.
This economical cut cooks to tenderness in its own vegetable-dense gravy. Leftovers heat up well the next day.
This traditional soup becomes even more popular with this streamlined prep.
Spices can go a long way when it comes to flavouring foods commonly found in your fridge and pantry. The lentils are an inexpensive way to add heartiness. Puréeing some of the soup adds body and thickness to the broth.
Pass the sauce around so that each person can add it according to taste.
Traditional versions of this soup simmer everything – bones and all – for hours. But we like our vegetables less mushy, so we prepare the lamb stock first then finish the soup with fresh vegetables and meat from the stock.
