Raspberry Trifle
Just felt like sharing a recipe for an easy-to make dessert that you can serve at this time of
Food
Rosée Sauce
INGREDIENTS 680 ml of your favourite canned or jarred tomato sauce 250 ml 35% cream METHOD In a saucepan, bring
Horseradish Mustard Vinaigrette
INGREDIENTS 1 Tbsp Horseradish Dijon 1 Tbsp Balsamic vinegar 1 clove garlic, crushed 1/4 c. olive oil METHOD Whisk together
GARLIC SAUCE
INGREDIENTS 1 head garlic, peeled 1 tsp salt Juice of 1 lemon (about 1/4 c.) 1 Tbsp olive oil METHOD
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
ACORN SQUASH WITH CINNAMON
INGREDIENTS 1 acorn squash, washed, halved & seeded 1/2 tsp cinnamon METHOD Preheat oven to 350° Place acorn squash halves,
Cauliflower Casserole
INGREDIENTS 1 cauliflower, cut into florets, or 1 500g bag frozen cauliflower 1 can condensed cream of mushroom soup 1
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
Kale & Chickpea Soup
INGREDIENTS 1 large Spanish onion, chopped 2 cloves garlic, minced Salt & Pepper, to taste 1 medium- sized sweet potato,
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