This classic, creamy gratin can hang out in your oven at low temperature while you tend to other dishes. Braised endives are coated in a luxurious béchamel—with a healthy dose of shredded Emmental—then baked until crisped and slightly browned. Garnish with bacon and chives, and watch how quickly your guests are gratified by this easier-than-easy gratin beauty.
Рубрика: Vegetables
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Root Vegetable and White Fish Cream Soup
This sophisticated soup is all about showcasing humble root vegetables (oh hi, rutabaga!). Mixed with puréed parsnips and potatoes, it’s a fail-safe seasonal starter topped with tender white fish, radish slices and fresh chives. For a simpler version, skip the fish and top with a sprinkling of fresh herbs.
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Mini Bell Peppers Stuffed with Bulgur and Pine Nuts
We’ve got your veggie needs covered with these peppy little stuffed peppers (available year-round) that are sure to bring a pop of colour and dash of spice to the table. Stuffed with bulgur cooked in carrot juice for added flavour, currants, pine nuts and a ground spice blend (white pepper, cloves, ginger and nutmeg), these bundles look their best when bursting at the seams.
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One-Pot Cheese Tortellini
This quick and easy one-pot meal is ready in under 30 minutes. The perfect dinner idea for busy weeknights!
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Green Minestrone Soup
This green minestrone recipe is the perfect, health-minded soup that is great for both lunch and dinner during the week.
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Rack of Pork with Roasted Squash and Cranberry-Mushroom Sauce
With its four bones, a rack of pork can appear intimidating. But there’s nothing to fear when you can easily buy it already cleaned from your butcher or even at the supermarket. In this recipe, we coat the pork in an oat-based crumble that adds a crunchy texture and earthy flavour. Don’t forget to let the meat rest for 10 minutes before slicing it along the bones so that the juices have time to spread evenly throughout.
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Pork Osso Buco with Green Peas and Fennel Gremolata
Osso buco alla romana is a variation on the classic Italian dish with the addition of green peas. In our version, made with pork shanks, we add the peas towards the end of the cooking time so that they stay green and slightly crisp and contrast well with the tender pork. The gremolata is another twist on the classic recipe, as this one is made with Parmesan cheese and fennel fronds–the rest of the bulb is used in the recipe–instead of parsley.
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Glazed Pork Salad with Pickled Vegetables
We took the idea of a Vietnamese banh mi sandwich and got experimental from there. Along with pickled carrots and beets, we added crisp slivers of cucumber, julienned green onion, a scattering of red chilies, ribbons of romaine and sliced pork tenderloin, all doused in a peppy rice vinegar dressing. The result? A feisty fusion of flavours that play on tones of sweet, salt and spice.
