Pesto adds pizzazz to this classic fall soup and is a great way to use up the last of the basil from the garden.
A lighter texture with the same holiday fruitcake flavour is sure to please guests looking for a gluten-free alternative to traditional fruitcake.
Available in the health food section of grocery stores and in natural food stores, mildly flavoured millet is a perfect backdrop to seasonings. Here, it's an interesting alternative to regular rice stuffing.
In Morocco, tagines, or stews, are cooked in a special pottery dish called a tagine slaoui, which has a conical lid that helps capture the steam to produce moist stews in thick sauces. You can use a large Dutch oven or saucepan for similar results. Serve this stew with couscous or warmed flatbreads.
If basil is out of season, look no further than the produce section for spinach, a tasty and cheaper alternative. Fresh is best, but you can use frozen (see Tip below). Add a sprinkle of Parmesan at the table if you like.
Delicious raw or cooked, cauliflower can be prepared in a thousand different ways. Rev up your fall cuisine with this vegetarian delight.
Chunky vegetables, rich broth, nourishing beans, nuggets of pasta and a golden sprinkle of Parmesan — that's amore, or minestrone. It's more than just a soup. Perfect for cold weather and lean times, minestrone has the look, taste and aroma that's satisfying enough for body and soul. Learn how to chop vegetables neatly and quickly and make a quick pesto dress-up for a soup that tastes as good as it looks.
