• Asian Rice Paper Wraps

• Baked Mac and Cheese

• Banana, Pear and Curry Pasta

• Beans with Sweet Corn and Pumpkin

• Breakfast Quinoa

• Bruschetta Sauce for Pasta

• Classic Biscuits

• Coconut Rice

• Creamy Coconut Polenta

• Creamy Zucchini, Lemon, and Pea Pasta with Crispy Pancetta

• Crispy Portobello and Chevre Ravioli

• Curried Quinoa Salad with Black Beans and Mango

• Forage Caprese Picnic Salad

• Fresh Fig, Prosciutto and Gorgonzola Pizza

• Fridge-Cleaner Strata

• Garganelli with Fennel Sausage and Melting Leeks

• Gluten-Free Mac and Cheese

• Gluten-free Millet Biscuits

• Gratin of Spinach, Lentils and Sylvan Star Gouda

• Honey Hazelnut Granola

• Jim Lahey's No-Knead Bread

• Kaffir Coconut Rice

• Lentil Pancakes with Sunny Side Up Eggs and Truffle Oil

• Lentil Salad

• Linguine Carbonara

• Linguine with Lemon Basil Tomato Sauce

• Linguine with Walnut Butter and Sage

• Lokshin Kugel (Noodle Pudding)

• Manti - Turkish Ravioli

• Mushroom-Barley Risotto with Rosemary and Cranberries

• Pappardelle with Buffalo Mozzarella and Braised Asparagus Sauce

• Pappardelle with Steelhead Trout, Preserved Lemon and Creme Fraiche

• Parmigiano-Reggiano Crisps with Goat Cheese Mousse

• Pasta alla Norma

• Pasta Stuffed with Homemade Ricotta in Tomato Sauce

• Pasta with Kale

• Pasta with Potatoes and Garlicky Salsa Verde

• Pita Bread

• Pizza Dough

• Prima Donna Mac and Cheese with Bacon and Chard

• Provenal Caramelized Onion Pizza

• Pumpkin Ravioli

• Pupusas

• Quinoa with Charred Corn, Scallions, Browned Butter and Mint

• Red Beet and Beet Greens Risotto

• Risotto con Asparagi e Prosecco

• Risotto with Kabocha Squash, Leeks and Clams

• Risotto with Tomatoes and Fennel

• Roasted Garlic and Gorgonzola Pizza

• Roasted Garlic, Carrot and Goat Cheese Ravioli in Browned Butter

• Savoury Potato Kugel

• Spicy Summer Noodles with Fresh Vegetables

• Spring Greens Risotto

• Sweet Apricot Kugel

• Sweet Potato Aloo Gobi

• Tomato Tarte Tatin with Goat Cheese

• Walnut Farka

Breakfast Quinoa

January/February 2011

Oats shouldn’t have a monopoly on the warm breakfast cereal market. Quinoa takes slightly longer to cook, but has the benefit of added protein and is higher in fibre. Cooking it in milk makes it extra creamy, with a calcium boost.

1 c. quinoa

2 c. milk, plus more for serving

2 T. brown sugar or maple syrup

1/4 - 1/2 c. raisins or other dried fruit or berries

1 cinnamon stick

Rinse the quinoa well in a sieve and put it in a medium saucepan with the milk. Set over medium heat and bring to a simmer. Turn the heat down to low and cook the quinoa, stirring often, until most of the milk has been absorbed. Stir in the sugar, and add the dried fruit and cinnamon stick. Cook until the rest of the milk has been absorbed, the quinoa is soft and the mixture is thick. Serve the cereal warm. Serves 4 to 6.