Pasta With Roasted Vegetables
/I love the cheesiness and rich taste of this dish – it’s the perfect comfort food for the holiday season. You could serve this with the salmon or by itself as a vegetarian main. Vary the cheeses to your own taste.
Recipes, tips and reviews
These recipes are developed, tested and re-tested until perfect. Try one at home tonight.
I used the Japanese Kuri squash which is a fiery red colour. It roasts well. You can use any drier variety of squash for this curry.
The best Scottish shortbread handed down through my family. Crumbly, sweet and buttery.
This dish has a salty, savoury sauce with a little bit of a kick. If you don't want the spice of the jalapenos, leave it out, and finely diced onion can be used instead of the shallots.
This is the one hors d’oeuvre that I keep being asked for time and time again. It’s crunchy, creamy, spicy and hits all the high spots.
Mushrooms and squash have a real affinity and this soup proves it. I like to use oyster mushrooms, but chanterelles, which I found at the supermarket this week, provide the best flavour.
The fifth taste, umami, has much to do with glutamate, an amino acid found in such foods as prosciutto, soy sauce and a number of cheeses. Umami can show up in your glass, too (fermentation is glutamate’s old friend).
When this recipe originally ran in The Globe and Mail, I received a lovely note from reader Barbara Zuchowicz. This dish reminded her of a wonderful meal she had in Italy: "It brought back joyful memories of a trip to Italy my late husband, an exceptional cook, and I took a number of years ago.
I love the cheesiness and rich taste of this dish – it’s the perfect comfort food for the holiday season. You could serve this with the salmon or by itself as a vegetarian main. Vary the cheeses to your own taste.
Thinly sliced vegetables combined with ham or smoked salmon make a fabulous main course presented on a plate just like a beef carpaccio. Add a great bread and some artisan butter or excellent extra virgin olive oil and the meal is complete. If you can find them, long French radishes are superb in this.
Read MoreHarira is the thick, wholesome Moroccan soup eaten at sundown on Ramadan and it includes lamb, sometimes chicken, spices and herbs. This is my much quicker vegetarian version, lighter but still full flavoured. Soak the chickpeas overnight so they cook in the time available or use a drained can stirred in 20 minutes before the end of cooking. If the soup gets too thick, add a little extra water, as needed.
Read MoreIf asparagus stalks are thick (and in my opinion better eating), then peel before using. Break the stalk at its natural break then peel up to the head with a vegetable peeler. I used green asparagus as it stands up best to the strongly flavoured salsa.
Read MoreA great vegetable combination, which all cooks together. Make ahead of time and reheat in an oven at 350 F for 15 minutes.
Read MoreBaked pasta is my idea of real comfort food. It’s easy to cook and can be prepared well ahead of time, making it a go-to dish for families (especially since it also freezes well).
Read MoreThis is a free-form dish using whatever root vegetables you have on hand. The recipe calls for about an equal amount of each vegetable but you could use more of the ones you like best. Jerusalem artichokes can be a strange shape so use your judgment on how best to cut them.
Read MoreChef Suzanne Goin’s latest book, The A.O.C. Cookbook, features some of her restaurant’s signature dishes like this Tuscan kale salad.
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© 2018, Lucy Waverman.