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March 18, 2010

Rosée Sauce

INGREDIENTS 680 ml of your favourite canned or jarred tomato sauce 250 ml 35% cream METHOD In a saucepan, bring
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Horseradish Mustard Vinaigrette

INGREDIENTS 1 Tbsp Horseradish Dijon 1 Tbsp Balsamic vinegar 1 clove garlic, crushed 1/4 c. olive oil METHOD Whisk together
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GARLIC SAUCE

INGREDIENTS 1 head garlic, peeled 1 tsp salt Juice of 1 lemon (about 1/4 c.) 1 Tbsp olive oil METHOD
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OKRA WITH TOMATOES

INGREDIENTS 2-3 Tbsp Olive oil 1 large onion, chopped 3-4 cloves garlic, minced 1/2 bunch cilantro, chopped 1 bag frozen
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ACORN SQUASH WITH CINNAMON

INGREDIENTS 1 acorn squash, washed, halved & seeded 1/2 tsp cinnamon METHOD Preheat oven to 350° Place acorn squash halves,
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Cauliflower Casserole

INGREDIENTS 1 cauliflower, cut into florets, or 1 500g bag frozen cauliflower 1 can condensed cream of mushroom soup 1
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Easy Carrot Soup

INGREDIENTS 2-3 Tbsp olive oil 1 large Spanish onion, chopped 2-3 cloves garlic, minced 6-8 large carrots, peeled, halved lengthwise
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Kale & Chickpea Soup

INGREDIENTS 1 large Spanish onion, chopped 2 cloves garlic, minced Salt & Pepper, to taste 1 medium- sized sweet potato,
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POPPA EUGENE’S HEARTY MINESTRONE

INGREDIENTS 1 large onion, chopped 5 cloves garlic, minced 1 zucchini chopped in 1⁄2” slices 4-5 scallions, chopped 1 large
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SPINACH SALAD WITH RED PEPPER & MANDARIN SLICES

INGREDIENTS Salad 1 bag spinach 1 red pepper, cut in strips 1 can mandarin oranges, with juice Dressing 2 tbsp
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