Hearty Quinoa & Bean Soup

1 tbsp vegetable oil

1 onion, chopped

1 carrot, diced

2 garlic cloves, minced optional

1 tsp cumin

1 tsp ground coriander

⅓ cup dry quinoa

2 cups vegetable broth

1 540-ml can white kidney beans, drained and rinsed

2 cups baby spinach

1 Heat a large saucepan over medium. Add oil, then onion, cumin, coriander and quinoa. Cook for 2 more minutes. Pour in broth and 2 cups water. Bring to a boil, then reduce heat to medium-low. Simmer, partially covered, until quinoa is cooked, about 15 minutes more.

2 Stir in beans and spinach.Cook until beans are hot and spinach is wilted, 2-3 more minutes.

3 Serve immediately.

4 Servings

Herbed Roulade with Prosciutto and Cheese

2 eggs

¼ cup milk

1 tbsp Dijon mustard

1 cup bread crumbs

½ cup chopped parsley

1 medium onion, grated

2 garlic cloves, minced optional

1 lb ground beef

1 lb ground pork

⅓ cup chopped dried cranberries

2 cups packed baby spinach

6 slices prosciutto

6 slices provolone, cut in half

1 Preheat oven to 400F. Line a large rimmed baking sheet with 2 layers of parchment paper. Set aside.

2 Whisk eggs with milk and Dijon in a large bowl. Stir in bread crumbs, parsley, onion and garlic, if using. Add meat and cranberries. Season with fresh pepper. Using your hands, work until evenly mixed.

3 Firmly press meat mixture onto prepared pan and shape into a 12"x12" square. Smooth top. Scatter spinach leaves over top, covering meat. Arrange prosciutto slices on top of the spinach. Lay provolone over top prosciutto. Press down on provolone to flatten toppings.

4 Grasp bottom corners of top layer of parchment and firmly roll meat mixture into a tight pinwheel log, pressing on the cheese to keep all ingredients in place. Continue rolling and slide onto bottom layer of parchment seam-side down. Discard top parchment. Seal ends to prevent cheese from oozing out during baking.

5 Bake in centre of oven until meat is golden and a thermometer inserted into the thickness part of roulade reads 160F, about 35 minutes. Lest rest for 5 minutes. Slice and serve.

8 Servings

Saucy Apple Cake

Cake

1 cup sugar

¼ cup butter, cubed, at room temperature

2 eggs

1 cup all-purpose flour

1 tsp cinnamon

1 tsp baking soda

¼ tsp salt

2 cups chopped peeled apples (McIntosh or Gala)

Sauce

½ cup brown sugar

½ cup white sugar

½ cup 18% cream

¼ cup butter

1 Preheat oven to 350ᴼF. grease a 9" square cake pan.

2 In a large bowl, beat together sugar, butter and eggs until light and fluffy.

3 Combine flour, cinnamon, baking soda and salt. Stir into batter with apples. Spread in prepared pan.

4 Bake for 30-40 minutes, or until centre of cake springs back when lightly touched or a toothpick comes out clean.

5 To make sauce, combine sauce ingredients in a small saucepan. Bring to a gentle boil and cook, stirring, until slightly thickened.

6 Serve cake warm with warm sauce.

Serves 8

Baked Ravioli with Chicken Sausage

• 16 ounce(s) fresh or frozen cheese ravioli, or up to 18 ounces, if desired
• 1 tablespoon(s) olive oil
• 6 ounce(s) fully cooked chicken sausage links, sliced
• 2 cup(s) marinara sauce
• 1 cup(s) grated mozzarella

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Directions

1. Heat oven to 400 degrees F. Cook the ravioli according to the package directions, drain, and return them to the pot.
2. Meanwhile, heat the oil in a large skillet over medium-high heat. Add the sausage and cook, tossing occasionally, until brown, 2 to 3 minutes.
3. Toss the ravioli with the marinara sauce and sausage and transfer to a shallow 2-quart baking dish.
4. Sprinkle with the mozzarella and bake until bubbling and beginning to brown, 20 to 25 minutes.

Serves 4