Makes 10 cups (2.5 L)
Soup is a definite comfort food. When nothing else appeals, a bowl of soup always seems to satisfy. As it simmers, the aroma alone perks up the appetite. Our soup encases oodles of vegetables and iron-rich kale, plus an umami kick from Parmesan rind and a fulfilling protein hit from ground turkey. Make a huge pot—and freeze for fabulous leftovers.
In bowl, combine ground turkey, onion powder, salt, and pepper. Work mixture together with your fingers until blended. Refrigerate.
In large, heavy saucepan, heat oil. Add onion, carrots, and celery and sauté until soft. Add garlic and sauté for a couple more minutes, until aromatic. Do not burn. Add a splash of water if necessary.
Add stock and canned tomatoes, breaking up tomatoes with fork. Add Parmesan rind, herbs, and crushed chilies. Stir to blend. Cover and simmer over medium-low heat. Cook for about 30 minutes to fully blend flavours. Stir and sift out thyme stems.
Pinch pieces of ground turkey meat with your fingers and drop into simmering soup. Gently stir, cover, and continue to simmer for 10 more minutes. Add beans and kale to soup; cover and continue to cook until beans are hot and kale has slightly wilted. Add salt and pepper to taste, if needed. Remove Parmesan rind and discard.
Flavours in soup are enhanced when refrigerated overnight. When ready to serve, jazz it up with a poof of cilantro and a crisp Parmesan wafer. (See tip)
Tip: Making your own Parmesan wafers is altogether too easy. Preheat oven to 400 F (200 C). Place heaping tablespoon (15 mL) of coarsely grated Parmesan onto parchment-lined baking sheet and gently pat down. Repeat, leaving a couple inches (5 cm) between mounds. Bake for 3 to 5 minutes until melted and golden. Wafers harden as they cool.
Don’t be fooled by the simplicity of this roasted vegetable appetizer platter. High quality ingredients, a variety of textures and colours, fresh herbs, and a flash of lemon make it shine. Not all olive oils and balsamics are created equal Use your good, fruity, cold-pressed extra-virgin olive oil to accompany this appetizer platter, since the quality and flavour will shine through. You can use a more neutral and affordable olive oil for roasting the vegetables, if you prefer. As for the balsamic vinegar, use either an aged one that’s thick and sweet, or reduce a young balsamic in a small saucepan until thick, optionally adding a pinch of sugar to sweeten it (see the oyster mushrooms with caramelized parsnips recipe for helpful directions). A store-bought balsamic glaze that’s already been thickened works as well, but check the ingredients for unwanted preservatives and sweeteners.
Spooned over hearty fall greens such as kale or chard, this delicious side dish can also double as a main meal; its flavours absolutely pop with our zesty herb topping. The beets are packed with amazing nutrients, plus they’re delicious served hot, at room temperature, or cold. Add some crunch This dish is a meal in itself. Scatter toasted pine nuts or pecans overtop for some added crunch.
“One of my favourite stir-fry meals is broccoli beef, so when I found myself with several hundred pounds of Yukon Mountain caribou this past fall, I figured a ’bou backstrap would be an excellent game replacement,” says Cosco. “Paired with a side of rice, this quick game meal is ready to go.” Note to those afraid of cranking the heat: “The pan needs to be ripping hot to give an immediate sear,” says Cosco. Take a deep breath, and go for it. What’s backstrap? Backstrap comes from the caribou’s longissimus dorsi, the muscle that runs along the spine. Beef striploin would be a good substitution for the lean meat, says Cosco. The slices should be cut to the classic length of fajita strips, about 1/2 in (1.25 cm) wide.