Cool noodles contrast with hot, succulent grilled pork loin (or use boneless chicken). You can prepare the noodles and sauce a few hours before assembly.
Some weeks you need a big-batch soup to use up a ton of in-season veggies. This tangy-sweet soup fills the bill – it's great hot or cold, and freezes beautifully. This borscht is vegan on its own, but it's even tastier topped with a dollop of sour cream (or plain Greek yogurt) and a sprinkle of chopped fresh dill.
Aromatic spices highlight cubes of your favourite squash in this spicy curry. The dry, crumbly Indian cheese, paneer, is available in many health food stores and cheese shops. Unlike most cheeses, it doesn't melt at high temperatures. Serve with basmati rice.
A rich and flavourful homemade stock such as this is essential for consommé because its deep flavour and colour need little embellishing.
This recipe makes enough for five servings of sauce. We recommend cooking 3 oz (90 g) of spaghetti for each serving. While she's at it, Melissa can boil and freeze (separately) enough pasta for the Spaghetti Frittata and the leftover sauce. If you eat dairy foods, unlike Melissa, you can sprinkle the pasta and sauce with Parmesan cheese.
A favourite dish made in the fall when peppers are at their peak. 2 1/2 cups of fresh, peeled, diced tomatoes can be substituted for the canned in tomato season.
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.
