The Two Rooms Café on Whyte Avenue made the most amazing lentil soup. Lemony, not heavy, so delicious. This is the closest I have been able to come to the taste memory of it
Herbivore recipes
All veg, no ham and easy to make. Adapted from a recipe by the Barefoot Contessa, Ina Garten.
This makes the classic old school ham and pea soup. If you had ham over the hols, this is a thrifty great way to use up leftovers and get the most from the bone. Otherwise, buy a ham hock.
Adapted from Jamie’s Italy, uses canned chickpeas for ease. Hearty, quick and kid friendly
This soup is built on a base of roasted vegetables which adds depth of flavour. This part could also be done ahead. Alberta Pulse Growers adaption
This is a great recipe to serve to your guests as they arrive. It’s rich and flavourful and will be perfect with a glass of Champagne or a light crisp beer. You can make all of the components ahead, so it’s easy to execute at the last minute. –Christine Sandford
I like to make this for guests and I have put my own spin on this recipe. This is a simple recipe that you can prep ahead and finish just after dinner. You don’t have to use apples you could use peaches, berries or even fruit left over in the freezer from summer. –Christine Sandford
“When we were camping around Averyon, France, we came across this recipe for Aligot. It’s made with a special cheese called Tomme Fraiche de Vache that is melted in with the potato puree and mixed a certain way, so you get long strands of cheesy potato—puts on quite a show! –Christine Sandford
Carrots with a bit of the top left on, aka bugs bunny carrots, looks great on the plate
Variation: Add 1oz. Metaxa or Ouzo to the dough.
Kristina’s two favourite cookies made by her grandmother are the orange-scented koulourakia and almond kourabithes. Dina’s recipes don’t call for a specific amount of flour. Instead, the instructions are to make ‘dough that is soft like a baby’s bottom.’
Not at all like North African pita, this dish is a bit like a frittata or quiche. -Kristina Pappas
This is a refreshing tropical Daiquiri variation and certainly appropriate to the season.” –James Grant, Wilfred’s