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Everyone will eat and enjoy their vegetables when this casserole is served.  You can use your favorite frozen vegetable mixture to suit your family's tastes. And it's ready in under 45 minutes.
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The idea for this hearty, risotto-style soup came to Frédéric Morin while he was sitting on a combine in his uncle's barley field. He could smell the peat from the neighboring farm, which reminded him of Scotch whisky.
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Vegetable broth hosts tomatoes, onion, garlic, celery, carrot and savory herbs, for a soup that's perfect for a cold winter's day.
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Layer these ingredients in a wide mouth mason jar for a lovely house-warming gift. The barley, split peas, rice, and lentils make beautiful layers, and the attached recipe card and seasoning packet of dried herbs make a complete and thoughtful present.
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Two kinds of lentils and mashed potatoes are used in this tasty and economical soup. Whole cloves are added during cooking, for extra flavor.. This soup can easily be made vegetarian by substituting vegetable stock for the chicken soup base.
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In this traditional soup, Korean rice cakes (garae tteok) are simmered in beef broth and topped with thin strips of egg and crispy seaweed.
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Broken spaghetti noodles are added to this basic chicken soup seasoned with fresh garlic and chopped onion.
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The fun idea here is to make vegetables part of the dressing. Scott Conant sautés strips and cubes of parsnip, carrot, squash, and celery root with thyme, vinegar, and oil, then uses them to dress the Bibb lettuce.
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Cream of mushroom soup, Cheddar cheese, and breakfast sausage are the cornerstone of this hearty breakfast casserole.
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This recipe took many winters to perfect, it is especially good with corn bread.
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Chicken is baked in a creamy sauce and topped with crunchy cornflakes cereal for a quick and easy weeknight dinner.
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A flavorful basil mint pesto is tossed with fusilli and vegetables like asparagus and spinach in this Italian-inspired vegetarian dish.