Celery and apple add to the subtle sweetness of parsnip in this smooth soup. Frizzled leeks add a touch of restaurant flair, but croutes or croutons will also work.
Made with sweet peppers and flavoured with Asian soy and hoisin sauce, this stir-fry is an ideal topping over noodles and steamed rice.
Healthful and equally delicious served hot or at room temperature, this dairy-free dish is colourful and fresh-tasting.
A stylish vegetarian dish is a welcome component of any meal, and this one especially will find favour with both vegetarians and meat lovers.
It takes a little practice to trim an artichoke – but practice makes perfect! Be careful of the tips because they are a little bit spiky. Rub all the cut edges, including the tops, with lemon juice to avoid discoloration.
The tighter and more compact the artichoke, the fresher it is. To eat the cooked artichoke, pull off each leaf, dip it in butter and pull between your teeth to release the tender bottom bit, then discard the tough leaf. Once leaves are removed, cut up the base, or heart, which is known as the jewel in the crown.
Decorate your Christmas cookie tray with this tasty - and pretty - holiday treat.
Simple, economical and delicious, spaghetti with garlic and oil is an Italian specialty from the Naples region. We added bread crumbs for extra crunch and Parmesan to taste. You can also incorporate vegetables, such as broccoli, kale or mushrooms.
Chicken is a good partner for tart fruits, such as cranberries, especially in a well-spiced sauce. Serve with rice or bread and 1/2 cup (125 mL) plain yogurt mixed with 1/4 cup (50 mL) chopped fresh mint (or 1 tbsp/15 mL dried) to spoon over the chicken.
This hearty three-bean soup takes away what is left of the winter chill. It's also great to come home to if you make the slow-cooker version.
