Stave off winter’s chill with this hearty, nourishing, thyme-scented soup. Protein rich and filling, the soup, accompanied by a side salad, is a complete meal in a bowl.
Preheat oven to 425 F (220 C).
Lay out prepared vegetables and garlic in large roasting pan. Coat with oil and sprinkle with half of the thyme, rubbing between your fingers as you sprinkle to release its flavour and volatile oils. Season with pepper. Prick garlic cloves with a sharp knife to prevent them from exploding while roasting. Toss vegetables and garlic to coat evenly with oil and seasonings. Cover and bake for 15 minutes.
Remove cover from roasting pan and stir vegetables to coat well with pan juices. Check garlic and remove if soft. Return pan to oven and roast uncovered for a further 15 minutes.
Meanwhile, in large saucepan, whisk about 1 Tbsp (15 mL) milk into flour until a paste is formed. Add remaining milk, chicken stock, and remaining thyme and continue whisking until mixture is very smooth. Cook mixture over medium heat until it starts to bubble and begins to thicken.
Remove vegetables and garlic from roasting pan. Peel garlic and mash with the flat side of a large knife. Add vegetables and mashed garlic to milk mixture and stir. Cook on low heat for another 2 to 3 minutes, or until thoroughly heated through.
Ladle into large soup bowls and sprinkle with grated cheese. Garnish with parsley or chives.
This simple dessert celebrates the glory that is the summer strawberry. Don’t feel you have to stick to strawberries here; swapping them for ripe peaches would also make for a stunning ending to any meal. What to gild the lily with? Add a dollop of whipped coconut cream or a small scoop of vanilla ice cream. Flower power Orange blossom water (also known as orange flower water) is produced by water distillation of the blossoms of a bitter orange tree. Just like rose water, a little goes a long way. So, take care and use just a drop or two, tasting as you go so as not to overwhelm but rather to complement the other flavours in a dish.
Ever thought about making burgers as an appetizer or as a potluck meal for friends and family? Try making your favourite burger into bite-sized portions. They might be small in size, but they won’t be small in flavour. These burgers also pair well with a Greek salad for a delicious mid-week lunch or dinner. Fresh is best Squeeze fresh lemon on patties while cooking to give them the fresh zing of citrus.
What worldwide vacation is complete without a stop in Italy? Dad won’t miss the meat in this flavourful mushroom alternative complete with Italian spices and a zesty vegetable tapenade. Portobellos have a uniquely “meaty” texture and act as a sponge to lock in loads of flavour. This meaty plant-based burger is sure to become a favourite—even with any meat-lovers in your life. Custom-made! Don’t be afraid to customize your burger buns to fit your patties. If your bun’s too big, trim off excess and save the trimmed bits of bread, but don’t discard. Instead, cut into small cubes; drizzle with some olive oil, sea salt, and seasonings of choice; bake at 350 F (180 C) for 10 to 15 minutes, and you’ll have delicious homemade croutons for use in soups and salads throughout the week.
Next stop, Asia! This shrimp burger combines classic Asian flavours with unique toppings for rich umami flavour with the saltiness of the ocean. Whether served on a bun or over rice in a more traditional Asian-style meal, try some unique miso yogurt or wasabi mayo dressing for a fabulous flavour bomb. Keep those burgers juicy Place raw patties on a plate or tray, and cover and freeze or refrigerate for 15 to 30 minutes to keep them together and to lock in moisture.