Winter Vegetable Stew
(8 Servings)

This hearty yet festive stew is perfect for the vegetarians in the crowd. The recipe makes four-entrée servings, plus enough for other guests to have a taste, too.

1 head garlic
3 tbsp (45 mL) olive oil
1 pkg (10 oz/284 g) pearl onions, peeled
1-1/2 lb (680 gr) Yukon Gold potatoes, peeled and cut into chunks
5 fresh parsley sprigs
3 fresh thyme sprigs
2 bay leaves
1 tsp (5 mL) salt
1/4 tsp (1 mL) pepper
1 pinch saffron
1/4 cup (50 mL) all-purpose flour
2 cups (500 mL) vegetable broth
1/2 head cauliflower, cut into florets
2 cups (500 mL) cooked chestnuts, (see Tip)
1 small butternut squash, peeled and cut into chunks

Trim top off garlic head to expose cloves. Place on square of foil and drizzle with 1 tsp (5 mL) of the oil; seal package. Bake in 375°F (190°C)
oven until tender, about 35 minutes. Let cool enough to handle; squeeze out cloves into bowl. Set aside.

Meanwhile, in large Dutch oven, heat remaining oil over medium heat; cook onions, stirring occasionally, until golden, about 6 minutes.

Stir in potatoes, parsley and thyme sprigs, bay leaves, salt, pepper, saffron and roasted garlic; cook, stirring, for 2 minutes.

Stir in flour; cook, stirring, for 2 minutes. Gradually stir in broth, scraping up browned bits. Stir in 3 cups (750 mL) water and bring to boil; reduce heat, cover and simmer for 10 minutes.

Stir in cauliflower and chestnuts; simmer for 5 minutes.

Stir in squash; simmer for 10 minutes. Discard parsley, thyme and bay leaves.

(Make-ahead: Let cool for 30 minutes; refrigerate for up to 24 hours. Rewarm to serve, stirring gently to keep squash in chunks.)

Tip: Fresh chestnuts have the best flavour and are widely available this time of year. To prepare, cut X in flat side of each. Boil, 4 at a time, until cut points curl, about 2 minutes. Drain and peel off skin. Then simmer in fresh water until tender, about 5 minutes.

Vacuum-packed or canned chestnuts are available in some grocery and specialty food shops and are ready to use. Of the two types, vacuum-packed have a superior taste. Drain and rinse canned chestnuts before using.

Nutritional Info Per serving: about cal 263; pro  5 g; total fat  6 g; saturarted fat 1 g; carbohydrates b 50 g; fibre 8 g; cholesterol 1 mg;  sodium 492 mg; potassium 751 mg. % RDI: calcium 6%; iron 11%; vit A 79%; vit C 72%; folate  33%.

Winter Vegetable Pasta Salad
(4 Servings)

Cook everything together in one pot for this easy warm salad
3/4 lb (375 g) butternut squash
1-1/2 cups (375 mL) julienned rutabaga or carrots
6 oz (170 g) pasta bows
5 green onions, chopped
1/4 cup (50 mL) chopped fresh parsley
salt and pepper

Vinaigrette:

1/4 cup (50 mL) apple juice
3 tbsp (45 mL) canola oil
2 tbsp (25 mL) cider vinegar
1 tbsp (15 mL) dijon mustard
Pinch each salt and pepper
In small bowl, whisk together juice, oil, vinegar, mustard and
salt and pepper. Set aside.

Cut squash into 1- x 1/2-inch (2.5 x 1 cm) pieces; set aside.

In large saucepan of boiling water, cook rutabaga and pasta for 5 minutes.

Add squash and cook for 6 to 7 minutes or just until vegetables are tender and pasta is tender but firm.

Drain; toss with vinaigrette, onions and parsley. Season with salt and pepper to taste.

Nutritional Info Per serving: about calories 305; protein  7 g; fat 11 g; carbohydrate 46 g high source fibre.

Winter Fruit Bowl
(8 servings)

Any blend of fruit is welcome at brunch, but the lichees and apricots make this one special. Serve with yogurt or creme fraiche, and extra candied ginger, if desired.

1 can (19 oz/540 mL) lichees
1 cup (250 mL) dried apricots
1/4 cup (50 mL) golden raisins
6 grapefruit
1 honeydew or cantaloupe melon
2 cups (500 mL) cubed pineapple, fresh or canned
1 tbsp (15 mL) chopped candied ginger liquid honey

Drain lichees, reserving juice in small nonaluminum saucepan; cover and refrigerate. Add apricots and raisins to saucepan; cover and soak
for 1 hour or refrigerate overnight. Bring to boil, reduce heat and simmer for about 10 minutes or until apricots are tender. Let cool.

Peel grapefruit; with sharp knife, pare off outer membrane. Holding fruit over large bowl, cut away sections from inner membranes; squeeze out juice from membranes.

Halve, peel and seed honeydew; cut into bite-size cubes. Add melon, pineapple, ginger, lichees and apricot mixture to bowl. Toss and add honey to taste. Chill for up to 4 hours.

Recipes from the Canadian Living Test Kitchen