Miso or fermented soybean paste is often used in Japanese cuisine. You can find it in the refrigerated natural foods section of the grocery store.
Miso-Glazed Cod with Brown Rice Edamame Pilaf
Wild Mushroom Barley Risotto with Scallops
This woodsy risotto would be at home on the menu of a gourmet restaurant. Barley gives a chewier, less creamy risotto than does rice.
Chicken with Vegetable Ragout
A ragout is a saucy French stew that can be made with meat or, as here, vegetables. It is much lighter than an Italian ragu, which is a thicker tomato-based meat sauce normally served over pasta.
Tofu Vegetable Lasagna
Lasagna makes a hearty main course. The fussy part is always the layering- the preparation for this meatless version is easy, and once it’s in the oven, you can put your feet up!
Creamy Panna Cotta
Panna Cotta means cooked cream in Italian. Our version is softly set, creamy and luscious. Butterscotch sauce takes it over the top.
Smoked Salmon Bar Sushi
You don’t need a special mold for our bar sushi, just a square baking pan. Think of it as cheater’s sushi, without all the rolling and forming!
Spinach-Rice Phyllo Pie
A delicious and stunning buffet centrepiece, this delicious phyllo creation is substantial enough for meat eaters.