Two-Mushroom Barley Soup
Jul 14, 2005
There’s no better way to warm up during the dark and cold days of Canadian winters than with this hearty soup chock full of smoked turkey and good-for-you lentils.
This healthy take on fried rice mixes brown rice with a variety of tasty veggies. Shiitake mushroom stems are tougher than the delicate caps but packed with flavour, so reserve them for homemade vegetable stock. Use the stock as a base for mushroom soup or substitute for the vegetable broth in this recipe.
In this perfect-for-company supper, red curry paste delivers spicy, herbaceous flavour to the crab cakes as well as the accompanying creamy mayo.
Try preparing this delicious meal ahead of time so all you’ll need to do on a busy weeknight is warm up the food—minimal effort required—and the rest of the evening is yours to savour.
Pull this mildly seasoned, comforting chili together in minutes. It's loaded with veggies and lean protein—perfect for growing minds and bodies.
Nasi goreng is Indonesia's version of fried rice. It is made hundreds of ways, with the main components being rice and kecap manis, a sweet and syrupy soy sauce condiment. If you can't find it in the Asian section of grocery stores, substitute 3 tbsp sodium-reduced soy sauce mixed with 3 tbsp liquid honey.
Warm spices add exotic flair to this veggie-packed soup. You'll find halloumi, a firm cheese that holds its shape when cooked, in the cheese aisle of many supermarkets or in Middle Eastern grocery stores. Serve it atop the soup as a decadent garnish.
You're bound to fall in love with the subtle, earthy flavour of leeks in this delectable soup.
An elevated version of the classic BLT, this flavour-filled breakfast is all you need to start the day off right.
