This is a rich sweet way to eat your garden fresh tomatoes. When I make this with my students, the ones who don't think they like tomatoes instantly change their minds and slurp down their soup!

Ingredients

5 large beefsteak tomatoes (approx. 2 lbs)
1/2 large onion, large chop (about 1/2 cup)...

Ingredients

6 cups of finely shredded cabbage
2 cups shredded carrots
1 cup shredded onion
2 cups shredded potatoes
1/2 cup margarine
1/4 cup canola oil
6 Tbsp flour 1 tsp parsley flakes
Pinch of salt
1/2 tsp pepper
10 cups chicken stock (if you're using powdered stock use 1/4 cup powder...

Ingredients

1/4 cup unsalted butter
1 shallot
1 leek
2 clove garlic, crushed
Salt and freshly ground black pepper
1 bunch asparagus, ends trimmed and cut into 1-inch pieces
6 cups chicken stock
500 mL (1 pint) sour cream, room temperature or equal amount of cream or milk (but you'll need to...

My students made these for their Vegetable and Fruit module. They were all pleasantly surprised at how easy it was to roast veggies and make such a flavourful snack. This would also make a great appetizer for your next party...it would be a good self assembly line too.

Serves 12

Ingredients

If you have the rare occasion to have extra quinoa left over or are just trying to cut out bread or you just have a craving for some amazing pizza these bowls will hit the spot.

Serves 4

Ingredients

2 cup (cooked) quinoa
2 (14-ounce) jars pizza sauce
2 cups (8 ounces) shredded cheese
2-3...