Tag: First Course

Roasted Winter Squash Soup

For a printer friendly version of this recipe, click here. This velvety soup, makes an outstanding first course & is easy to make. All the veggies are roasted together, bringing out their natural sweetness. I mean, you can’t go wrong with

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“Creamed” Carrot Soup With Cilantro

I think this is not only a beautiful tasting soup but is smooth, creamy & has a lovely colour. If you don’t like cilantro, you can substitute it with parsley. You will be missing the boost of exotic flavor though! The great

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Stuffed Artichokes

For a printer friendly version of this recipe, click here. I made these artichokes the first time we bought local artichokes at the Trout Lake Farmer’s Market.**  They were absolutely delicious.  Makes a fabulous first course followed by a second course of pasta, with fresh fruit for dessert.

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Bresaola “Carpaccio”

It is important to use a youngish Pecorino and not Pecorino Romano for this dish; perhaps Pecorino Fresca or Pecorino re Nero from Tuscany or a Pecorino from Pienza, if you can find one . The Pecorino’s  can often be found

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