Roasted Red Pepper Risotto
This is a great way to dress up a simple dinner or to handle unexpected guests. Pick up a rotisserie chicken or two or a vegetable stir-fry, and a precooked vegetable, such as asparagus vinaigrette. Make this risotto, open a bottle of wine and everyone will think you’re amazing
Korean Style Rice Bowl
Korean Style Rice Bowl
This version of a Korean dish known as bibimbap, which is served in a hot stone bowl called a tukbaege. Vegans can omit the egg.Continue reading
Sausage Spiked Peas n Rice
What could be easier than this combination of brown and wild rice and split peas, seasoned with sausage and fennel? The flavors are fantastic and I love the way the split peas dissolve into the sauce, creating a luscious texture that I find extremely satisfying. Add a simple green salad or some steamed green beans and enjoy.
Arroz con Pollo
This Spanish approach to chicken and rice is a great one-dish meal, delicious enough to serve to guests. I love this version, which has quite a bit of liquid, because I enjoy spooning the luscious sauce over the chicken as I eat. If you prefer a drier version, reduce the quantity of chicken stock by 1 cup (250 mL) and/or omit the wine. A tossed green salad is all you need to add.
Kasha and Beet Salad with Celery and Feta
I love the robust flavors of this hearty salad. Beets, parsley and feta are the perfect balance for assertive buckwheat. It’s a great combination and a wonderful buffet dish.Continue reading
Gingery Chicken and Wild Rice Soup
The addition of a flavorful whole grain, leeks and a hint of ginger is a particularly delicious spin on classic chicken and rice soup. I like to make the stock a day ahead so it can be refrigerated, which makes easy work of skimming off the fat. This makes a great light dinner accompanied by a tossed salad.Continue reading
Asparagus Vinaigrette
An elegant spring vegetable and the inspiration for the cover on, “The Best of the Best and More”
- 1 LB. FRESH ASPARAGUS 500 g
- DRESSING
- 1 TBSP. DIJON MUSTARD 15 mL
- 2 TBSP. WHITE WINE VINEGAR 30 mL
- 3 TBSP. FRESH LEMON JUICE 45 mL
- 1 TSP. SUGAR 5 mL
- SALT & PEPPER TO TASTE
- 1⁄3 CUP VEGETABLE OIL 75 mL
- LEMON ZEST
- Before credit cards, we always knew exactly how much we were broke.
- Look for this great recipe and more in The Best of The Best and More.
- TO PREPARE ASPARAGUS: PLACE ASPARAGUS IN SMALL AMOUNT OF BOILING WATER AND COOK FOR 2 MINUTES. (ASPARAGUS WILL TURN BRIGHT GREEN AND SHOULD STILL BE CRUNCHY.) REMOVE ASPARAGUS AND PLUNGE INTO ICE WATER. WHEN COOL, DRY AND PLACE ON SERVING PLATTER.
- TO PREPARE DRESSING: PLACE ALL INGREDIENTS IN A BOWL AND WHISK TOGETHER. POUR OVER ASPARAGUS AND GARNISH WITH LEMON ZEST.
Before credit cards, we always knew exactly how much we were broke.
Look for this great recipe and more in The Best of The Best and More.
Curried Sweet Potato and Millet Soup
Curried Sweet Potato and Millet Soup
Makes 6 servings
This soup is a lovely combination of flavors and texture. It has a mild curry taste, enhanced with the addition of orange and a hint of sweetness from the maple syrup. The toasted walnuts add taste and an appealing bit of crunch, while the optional yogurt provides a creamy finish. Although this is a great cold weather soup, it’s light enough to be enjoyed any time of the year — perhaps even for dinner with the addition of salad.Continue reading
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