White Bean, Garlic, and Leek Soup

Recipe from Lattes and Leggings

My sister gave me this recipe because she said I had to try it. I will definitely be making it again. It's super yummy! I think it's the fresh thyme that makes it so delicious. The recipe is super easy and is a must try!

What you'll need
2 tbsp butter
1 tbsp extra-virgin olive oil
2 leeks, white and pale green parts only, chopped
2 celery stalks, chopped
4 garlic cloves, halved
1 tbsp fresh time leaves
2 (15-oz) can cannellini beans, drained and rinsed
4 cups low-sodium chicken broth
Kosher salt and freshly ground black pepper

How to
1.  In a large pot, melt the butter and olive oil over medium heat. Add the leeks and celery. Cook for about 3 minutes, stirring occasionally until softened.

2.  Stir in the garlic, thyme and beans. Add the broth and reduce heat to a simmer.  Simmer for about 20 minutes until the garlic is softened.

3.  Puree 2 cups of the soup (include all the garlic cloves) in a food processor. Transfer the pureed soup back to the pot. Stir together until combined. Season with salt and pepper and serve.

Roasted Vegetable Strudel

Recipe from Canadian Living Magazine.

I was complaining to my sister-in-law the other day that I don't really find cooking enjoyable anymore. Maybe that happens when you're over-tired and lucky if you have your hands free for ten minutes at a time. Cooking has turned into a chore that I must strategically plan into my day if we don't want to eat frozen pizza for dinner again. Yesterday however, I decided to make a yummy dinner and to enjoy myself while doing it. It still took some strategic planning and pretty much took me all day to make, but in the end I was quite happy with myself and the final result.

There is something about roasted vegetables that is so delicious! The flavours in this strudel balance each other out perfectly without any being too overpowering. We had this for dinner, but it would be nice for an appetizer too.

What you'll need

2 sweet onions, thinly sliced

3 tbsp olive oil

1/4 tsp salt

4 vine-ripened tomatoes or Roma tomatoes, cut in 1 cm (1/2-inch) thick slices

1/2 tsp pepper

1 head garlic

1 tbsp balsamic vinegar

2 tsp Dijon mustard

1 eggplant, cut in 2 cm (3/4-inch) cubes

2 zucchini, cut lengthwise in 1 cm (1/2-inch) thick slices

1/4 cup butter

1 tbsp chopped fresh thyme

8 sheets phyllo pastry

1 pkg (140 g) goat cheese

How to

1.  Toss together onions, 1 tsp of the oil and pinch of the salt; spread on parchment paper-lined baking sheet. Arrange tomatoes on separate parchment-lined baking sheet; brush with 1 tsp of the remaining oil. Sprinkle with pinch of the remaining salt and 1/4 tsp of the pepper.

2.  Slice off top third of the garlic head to expose cloves; place on foil. Drizzle cut side with 1 tsp of the remaining oil; wrap to form package.

3.  Bake onions on bottom rack of 400F oven, stirring occasionally, until deep golden, 50-55 minutes.

4.  Meanwhile, bake tomatoes and garlic on top rack until tomatoes are shrivelled and centres are dry, and garlic is tender, about 40 minutes.

5.  Scrape onions into bowl; stir in vinegar and mustard. Squeeze garlic cloves into separate bowl. Set onions, garlic and tomatoes aside separately.

6.  Toss eggplant with 1 tbsp of the remaining oil and remaining salt. Arrange on parchment-lined baking sheet. Arrange zucchini on separate parchment-lined baking sheet; brush with remaining oil. Bake on top and bottom racks in oven, stirring each once, until vegetables are tender and eggplant is golden, about 40 minutes.

7.  In small saucepan, melt butter with thyme. Place 1 sheet of the phyllo on work surface with long edge facing you, keeping remainder covered with damp towel to prevent drying out. Brush lightly with some of the butter mixture. Top with remaining phyllo, brushing each sheet lightly with some of the butter mixture. 

8.  Leaving 5 cm (2-inch) border at each short edge and starting 2.5 cm (1-inch) from the closest long side, spoon eggplant in 12 cm (5-inch) wide strip over phyllo. Top with zucchini, onions, tomatoes, then garlic. Crumble goat cheese over top; sprinkle with remaining pepper. 

9.  Fold in short sides; roll up tightly. Place, seam side down, on parchment paper-lined baking sheet; brush with remaining butter. Bake in 400F oven until golden, 25-30 minutes. Let cool for 5 minutes.

Creamy Tomato and Spinach Pasta

Recipe from Inspired Dreamer

Here is a yummy and simple pasta recipe. It is nice and creamy without being too heavy. I added some shrimp to the dish because I had some on hand, and it was quite tasty!

What you'll need

1 tbsp olive oil

1 small onion, diced

2 cloves garlic, minced

1 - 15 oz. (about 445 mL) can diced tomatoes

1/2 tsp dried oregano

1/2 tsp dried basil

pinch red pepper flakes (optional)

freshly cracked pepper to taste

1/2 tsp salt

2 tbsp tomato paste

2 oz. cream cheese (about 1/4 of a block)

1/4 cup grated parmesan

1/2 lb. penne pasta

1/2 bag (9 oz.) fresh spinach

How to

1.  Bring a large pot of water to a boil over high heat. Add the pasta and cook until tender, about 7-10 minutes. Drain the pasta in a colander reserving some of the water for later.

2.  Meanwhile, cook garlic and onion in a large skillet with the olive oil over medium-low heat until softened and transparent, about 5 minutes.

3.  Add the diced tomatoes (with juices), oregano, basil, red pepper flakes, salt and some freshly cracked pepper to the skillet. Stir to combine. Add tomato paste and 1/2 cup of the reserved pasta water and stir until the tomato paste is dissolved into the sauce.

4.  Turn the heat down to low. Cut the cream cheese into a few pieces and add to the skillet with the tomato sauce. Use a whisk to stir the sauce until the cream cheese has fully melted in and the sauce is creamy. Add half of the parmesan, and whisk until melted in. Add the remainder of the parmesan and whisk until melted in again.

5.  Add the spinach and gently stir it into the sauce until it has wilted, about 3-5 minutes. Add the pasta and stir until it is well coated. Taste and adjust the salt and pepper as needed. Serve.

Cranberry Orange Quinoa Salad

Recipe from Family Spice

This salad is delicious! Really, I can't say it enough. And the best part is that it is super food central! It has kale, pomegranate, cranberry and quinoa in it. It is very exciting eating such a yummy salad that also happens to be very good for you!

What you'll need

1 cup quinoa (dried)

2 large leaves of kale, stems removed 

2 cups fresh cranberries

2 tbsp extra-virgin olive oil

1 tsp honey

2 tbsp grated orange zest

6 small oranges, peeled and coarsely chopped

1/4 cup mixed nuts (I just used pecans)

1/4 cup pomegranate arils

1/4 cup chopped fresh mint

How to

1.  Make quinoa according to package directions. 

2.  Wash and finely chop the kale leaves. 

3.  In a food processor pulse cranberries, olive oil and honey to coarsely chop.

4.  When quinoa is done, transfer to a bowl with the kale. Stir and let cool to room temperature. 

5.  Stir the orange zest into the kale and quinoa mixture.

6.  When quinoa is cooled completely, gently stir in the oranges and cranberry mixture. Stir in the nuts, pomegranate and fresh mint.

7.  Cover and refrigerate until ready to serve. 

Green Bean, Walnut, & Feta Salad

Recipe from The Kitchen is my Playground.

I cannot say enough how yummy this salad is! Actually, I wish I had some leftovers in the fridge for me to eat right now. This recipe is easy, tasty and healthy...there is no reason not to try it!

What you'll need

1 1/2 lbs. fresh green beans, washed, trimmed and cut into 2-inch pieces

1 cup chopped walnuts (I used pecans, just because I prefer them)

3/4 cup diced red onion

1 cup crumbled feta cheese

3/4 cup extra-virgin olive oil

1/4 cup white wine vinegar

1/4 cup fresh mint leaves, minced

3 cloves garlic, minced

1/2 tsp salt

1/4 tsp black pepper

How to

1.  Bring a large pot of water to a boil. Cook the green beans for only 3 minutes. Drain well and immediately plunge into ice water to stop the cooking process. Drain again and pat dry with paper towels.

2.  Place green beans in a large bowl. Add walnuts (or pecans if using), onion and feta; gently stir to combine. 

3.  Combine olive oil, white wine vinegar, mint, garlic, salt and pepper in the bowl of a food processor; pulse a few minutes to blend. Pour dressing over bean mixture and toss. Chill for about one hour before serving. 

Spinach and Cheese Manicotti

Cold weather means comfort food! Creamy, cheesy pasta, what's more comforting than that? I'm not sure where I got this recipe from, but I've changed so much of it that it's probably nothing like the original anyways. This recipe fits into a 9x13-inch baking dish, but I usually split it in two 9x9-inch dishes and freeze one without baking it.

What you'll need
1-425g container ricotta cheese
1 pkg (about 285g) frozen chopped spinach, thawed and squeezed dry
1/2 cup minced onion
1 egg
2 tsp minced fresh parsley
1/4 tsp garlic powder
1 1/2 cups shredded mozzarella cheese, divided
1/4 cup parmesan cheese
Salt and pepper
1-226g pkg manicotti shells

White Sauce
2 tbsp butter
2 tbsp flour
2 cups milk
Salt and pepper

How to
1.  Cook manicotti shells according to package directions.

2.  Meanwhile, in a large bowl, combine ricotta, spinach, onion, egg, parsley, and garlic powder. Mix in 1 cup mozzarella and the parmesan. Salt and pepper to taste.

3.  For the white sauce: melt butter in a small saucepan over medium heat. Blend in flour and cook, stirring constantly for 2 minutes. Slowly add the milk while continuously whisking until smooth. Cook for 5-7 minutes, whisking constantly, until sauce is thickened. Season with salt and pepper to taste.

4.  Preheat oven to 350°F. Pour about 1/3 of the sauce onto the bottom of a 9x13-inch baking dish. Stuff the cooked manicotti shells with ricotta mixture and arrange in a single layer in the dish. Cover with remaining sauce. Top with remaining mozzarella cheese.

5.  Bake for 20 minutes or until cheese is bubbly and brown on top.

Glazed Sweet Potatoes with Brown Sugar and Lime

Recipe from marthastewart.com

Fall is officially here. It's the season for sweet potatoes! These are a perfect easy and yummy side to pair with any meal. I love the lime juice with the brown sugar, butter and cayenne pepper. They're sweet, tangy, and buttery, with a tiny bit of bite. Yum!

What you'll need
1 tbsp vegetable oil
2 lb sweet potatoes, peeled, quartered, and cut into 1-inch pieces
1 cup reduced-sodium chicken broth
1/2 cup packed brown sugar
2 tbsp fresh lime juice
Coarse salt and ground pepper
2 tbsp unsalted butter
1/4 tsp cayenne pepper

How to
1.  In a large skillet, heat oil over medium-high. Add sweet potatoes; cook, stirring once, until beginning to brown, 2 minutes.

2.  Add broth, packed brown sugar, and fresh lime juice; season with salt and pepper. Bring to a boil; reduce to a simmer, cover, and cook until crisp-tender, 10 minutes.

3.  Uncover, and cook over medium-high until sweet potatoes are tender and liquid is syrupy, 7-9 minutes more (there should only be a small amount of liquid remaining).

4.  Remove skillet from heat; add butter, and swirl skillet until melted. Season with salt and pepper.

French Dressing

Recipe from Jamie's Food Revolution.

Need another quick and easy dressing? This one is perfect and it's made with ingredients I always seem to have on hand. It doesn't taste like your typical bottled French dressing, but maybe that's what makes it so tasty!

What you'll need

1/4 clove of garlic, minced

1 tsp Dijon mustard

2 tbsp white or red wine vinegar

6 tbsp extra virgin olive oil

pinch of sea salt

pinch of freshly ground black pepper

How to

1.  Place all ingredients in a jar. Seal tightly and shake well.

Apricot, Kale and Quinoa Salad

Recipe from Get off your tush and cook.

My sister Elise inspired me to find some new quinoa salad recipes. I'm so tired of the same old Greek quinoa salad that I make and I needed a new recipe to inspire me to eat a bit healthier. This one did the trick! The dressing is so delicious, that I think I'll use it to make other salads too. This salad however needs no alterations, it's perfect just as it is.

What you'll need

1 cup quinoa

1 large clove of garlic, minced

1 tbsp coarse-grain Dijon mustard

1 tbsp apricot preserves

2 tbsp olive oil

2 tbsp balsamic vinegar

4 cups finely chopped kale, washed

4-6 fresh apricots, pitted and sliced

1/4 red onion, coarsely chopped

1/3 cup whole almonds, toasted and roughly chopped

Salt and Pepper to taste

How to

1.  Cook quinoa according to package directions and let cool.  

2.  In a large bowl whisk together mustard, garlic, apricot preserves, oil, vinegar and season with salt and pepper to taste.

3.  Once dressing is complete, add quinoa and remaining ingredients. Toss and enjoy!

Greek Dressing

I've had this recipe for so long, I don't actually know where I got it from. I love this Greek dressing, it's easy to make and always delicious! It's quite a large recipe, so I usually just make half a recipe. If you have a large family or you just like to eat a lot of salad, then go for it and make the whole recipe.

What you'll need
1 cup olive oil
1/2 cup vegetable oil
2 tsp dijon mustard
3 tsp fresh lemon juice
2 tbsp white vinegar
1/2 tsp salt
1 tsp fresh ground black pepper
1 tbsp dried dill
3 tbsp dried oregano

How to
Combine all ingredients in a glass jar. Tightly seal and give it a good shake until completely combined. Toss with salad and enjoy!

Spanakopita

This year for Christmas dinner with Andrew's extended family we had a Greek theme. With Andrew's family all being wonderful cooks, it was probably one of the most delicious Christmas dinners I've ever had. We had everything from lamb and lemon chicken skewers with tzatziki sauce to lemon potatoes, Greek salad, mussels and pita's with humus. My task was to bring spanakopita. My friend from work gave me this recipe ages ago and I've used it a few times, tweaking it along the way.

What you'll need
2 - 454g Packages of frozen spinach, thawed and drained
1 cup Feta, crumbled
2 Eggs, separated PLUS one Egg (not separated)
1 Onion, finely chopped and lightly sauteed
3 tbsp Fresh chopped dill
1/8 tsp Nutmeg
1 lb Filo pastry
Salt and Pepper
1 cup Butter, melted

How to
1.  To make filling: Drain and squeeze excess water from the thawed spinach, place in bowl.

2.  Add feta, 2 egg yolks, onion, dill, nutmeg, and salt and pepper to taste. Mix well.

3.  In a separate bowl, beat 2 egg whites until stiff and fold into spinach mixture.

4.  Lay one filo sheet onto a clean dry surface. Brush entire sheet with melted butter. Lay another sheet over top (don't worry if it crinkles and folds a bit, it doesn't have to look perfect). Brush that layer with butter. Repeat once more so you have three layers of filo, each brushed with butter. Cut the filo pastry in equal thirds lengthwise (you should now have three long strips of filo pastry).

5.  Spoon a tablespoon of the spinach mixture on an angle onto the bottom of one of the strips of pastry. Fold over the pastry at an angle to form a triangle. Then fold the triangle upwards to seal one of the open edges. Repeat this motion until you reach the top of the pastry strip. You should have a little bit of pastry left at the top. Brush this end with melted butter and then fold it upwards to seal your triangle. Repeat this process with the other two strips of pastry.

6.  Repeat step number five until you have used up all of your pastry and/or filling.

7.  Place your stuffed pastry triangles onto a parchment lined baking sheet. Preheat oven to 350°F.

8.  In a small bowl, beat remaining egg.  Brush lightly over your spanakopita triangles.

9.  Bake for 20-25 minutes until spanakopita it golden brown. Serve hot or at room temperature.

Roasted Garlic Mashed Potatoes

Recipe from Anna Magazine.

Merry Christmas! Here is a delicious mashed potato recipe for your family dinner. The roasted garlic adds so much to these potatoes, no one will even mind if you run out of gravy.

What you'll need

4 Yukon gold potatoes

4 tbsp Butter

1/4 cup Whole milk or light cream

Coarse salt

Cracked black pepper

1 Whole garlic bulb

2 tbsp Olive oil

How to

1.  One hour prior to cooking potatoes, preheat oven to 350°F. Cut off top of garlic bulb horizontally and place on large piece of foil, drizzle with olive oil and wrap. Bake 30 minutes until fragrant. Remove from oven and set aside.

2.  Place potatoes in pot, cover with water and bring to a boil; reduce heat slightly and keep at rolling boil for about 20 minutes or until tender.

3.  Drain and add butter, milk, salt and pepper; squeeze garlic cloves from bulb and add to potaotes. Mash until desired smoothness. Serves 4-6.

Black Bean, Rice and Veggie Salad

Recipe modified. Original recipe from www.myrecipes.com

Here is another Pinterest recipe. It's super tasty and perfect for lunches.

What you'll need

1/4 cup Extra-virgin olive oil

1/4 cup Fresh lime juice (about 1 lime)

1 tsp Ground cumin

1 1/2 cups Cooked wild rice, cooled (I used a wild rice, quinoa blend)

1 540ml can Black beans, rinsed and drained

1 cup Finely diced carrots

3/4 cup Corn (canned or frozen)

1 Red pepper, seeded and diced

1/4 cup Italian parsley, roughly chopped

1/4 cup Fresh cilantro, roughly chopped

1/4 cup Finely chopped red onion

Salt and pepper

How to

1.  In a serving bowl, stir olive oil, lime juice, and cumin to blend. 

2.  Add rice, beans, carrots, corn, red pepper, parsley, cilantro and onion. Stir gently to coat.

3.  Season to taste with salt and pepper.

Moroccan Chick Pea Soup

I'm not sure where I got this recipe from, but I've had it forever. I love this soup. It's comforting, hearty, and delicious. It has the slightest bit of kick to it to off set the pureed tahini and chickpeas. It's the perfect soup for a rainy day like today.

What you'll need
2 tbsp Olive oil
2 Carrots, grated
2 Clove garlic, minced
1 Medium onion, chopped
1 Yellow or red pepper, chopped
15 oz can chick peas, rinsed and drained
3 cups Vegetable stock
1/3 cup Tahini
2 tbsp Lemon juice
1 tbsp Chopped fresh parsley
3/4 tsp Ground cumin
1/2 tsp Black pepper
1/2 tsp Thyme leaves
1/4 tsp Turmeric
1/8 tsp Cayenne pepper
2 Green onions, chopped (garnish)

How to
1.  Heat oil in large saucepan. Add carrots, garlic, onion, and yellow pepper; cook until tender.

2.  Meanwhile, in food processor, puree chick peas, 1 cup of the vegetable stock, tahini, and lemon juice.

3.  Stir pureed mixture into saucepan. Add remaining ingredients including remaining vegetable stock (excluding green onions). Cook over medium heat until heated through, about 5 minutes. Top with green onions and serve.

Spinach Strawberry Salad

Recipe modified. Original recipe from the Winnipeg Free Press.

Here is a spinach salad you won't be able to get enough of!

What you'll need
1 bunch Fresh spinach, washed and trimmed
1 cup Strawberries, washed and sliced
1/2 cup Pecans, toasted and roughly chopped
1/4 cup Feta or Goat cheese, crumbled

Dressing:
2 tbsp Balsamic vinegar
3 tbsp Olive oil
1 tsp Dijon mustard
2 tsp Liquid honey

How to
1.  In a measuring cup, mix together the vinegar, oil, mustard and honey until well combined.

2.  Place the spinach and strawberries in a medium bowl. Drizzle dressing over spinach and gently toss.

3.  Top with feta or goat cheese and pecans. Serve.

Twice-Baked Potatoes with Onion Horseradish Filling

Recipe by Canadian Living

I love twice-baked potatoes and these are especially delicious with the horseradish giving it a tiny bit of kick while the sour cream gives it a little bit of tang.

What you'll need

4 Russet potatoes, scrubbed

1 cup Light sour cream

1/4 cup Green onion, minced

1/4 cup Fresh horseradish, finely grated (I used horseradish from a jar and it was still delicious)

1/4 cup Butter, melted

1/2 tsp Salt

1/4 tsp Pepper

How to

1.  With fork, prick each potato in several places. Bake in 400°F oven until tender, 50-60 minutes. Let cool enough to handle.

2.  Cut lengthwise in half; scoop flesh into bowl, leaving 1/4 inch thick shells. Arrange shells on baking sheet.

3.  Mash potato flesh in a large bowl. Stir in sour cream, green onions, horseradish, butter, salt and pepper until smooth. Spoon filling into shells, dividing evenly. (To make ahead, refrigerate in airtight container for up to 24 hours. Add 10 minutes to the baking time)

4.  Bake on baking sheet in 400°F oven until hot and browned on top, 20-25 minutes.

Watermelon, Cantaloupe & Tequila Salsa

Recipe from Flavours Magazine.

Here is a fun alternative to that same old salsa you've been eating all winter long. It's summer and time for fresh fruit. This salsa is refreshing and slightly addicting.

What you'll need
3 cups Seedless watermelon, cubed
1 cup Cantaloupe, diced
1 Yellow bell pepper, cored, seeded and diced
1 cup Cucumber, seeded and diced
1/2 cup Red onion, finely diced
1 Jalapeno, stemmed, seeded and minced
1/4 cup Cilantro, finely chopped
2 tbsp Lime juice
2 tbsp Orange juice
2 tbsp Tequila
1/4 cup Canola oil
Salt and pepper

How to
1.  Combine watermelon, cantaloupe, pepper, cucumber, onion and jalapeno in a large bowl.

2.  In a separate bowl, combine cilantro, juice, tequila and oil, whisking to mix. Season lightly with salt and pepper and pour over watermelon mixture. Gently stir to mix.

3.  Cover and refrigerate for 15 minutes before serving. Use as a dip or with tortilla chips or serve on top of grilled chicken or white fish. Makes about 5 cups.

Nutty & Fruity Quinoa Salad with Maple Vinaigrette

Recipe from Dietitians of Canada.

My reflexologist gave me this recipe. It is a perfect summer salad! Quinoa is one of those foods I try to eat often, but it's nice to find different ways of eating it. I tend to get bored with eating the same thing all the time. This recipe is great because it's refreshing, light and satisfying. Here's a good tip I learnt when cooking with quinoa...it's very important to rinse the quinoa before cooking it. This helps cut some of the bitterness you may taste otherwise. I made sure to do that with this recipe and it made all the difference!

What you'll need

1 cup Quinoa, rinsed

1/2 cup Sliced almonds

1/2 cup Coarsely chopped apple

1/2 cup Coarsely chopped dried apricots

1/4 cup Sunflower seeds, unsalted and toasted (I used hulled pumpkin seeds)

1/4 cup Dried cranberries

1/4 cup Raisins

2 tbsp Fresh mint, finely chopped

1/2 cup Maple vinaigrette (below)

Maple Vinaigrette

1/3 cup Pure maple syrup

1/4 cup Cider vinegar

1/4 cup Honey mustard (gluten free if necessary)

2 tbsp Canola oil

How to

1.  In medium saucepan, combine quinoa with 2 cups of water; bring to a boil over high heat. Reduce heat to low, cover and simmer for about 20 minutes or until liquid is absorbed and quinoa is tender. Let stand for 5 minutes. Fluff with a fork.

2.  Transfer quinoa to a large bowl. Add almonds, apple, apricots, sunflower seeds, cranberries, raisins and mint; toss to combine. 

3.  To make the vinaigrette, in a jar combine the syrup, vinegar, mustard, oil and 2 tbsp water. Seal and shake until well blended. Store in the refrigerator for up to 1 week. Shake well before use. Makes 1 cup.

4.  Pour 1/2 cup of the vinaigrette over the salad and toss gently to coat.

Mushroom Potpie

Recipe by Real Simple

It's been rainy and cold here for the last week. It's the kind of weather that makes you want to eat something warm and comforting. This is a super easy recipe and it is exactly that. And really, who doesn't love puff pastry?

What you'll need

4 tbsp Olive oil

1 1/2 lbs Cremini or button mushrooms, halved, or quartered if large

4 Carrots, chopped

3 Celery stalks, chopped

1 medium Onion, chopped

1/2 tsp Dried thyme

1/2 tsp Kosher salt

1/4 tsp Black pepper

1/3 cup All-purpose flour

1 1/2 cups Vegetable broth

1 cup Peas (frozen)

1 sheet Puff pastry (1/2 a 17.3 oz package), thawed

How to

1.  Heat oven to 400°F. Heat 2 tbsp of the oil in a large skillet over medium-high heat. Add the mushrooms, carrot, celery, onion, thyme, salt and pepper. Cook, stirring occasionally, until the vegetables are tender, 12-15 minutes.

2.  Add the flour and cook, stirring, for 30 seconds. Add the broth and peas; bring to a boil.

3.  Meanwhile, roll out puff pastry on a gently floured surface to make a 9-inch square.

4.  Transfer the mushroom mixture to an 8-inch square baking dish. Lay the pastry on top and cut several vents in it.

5.  Place the baking dish on a rimmed baking sheet and bake until crust is golden, 25-30 minutes. Let rest 15 minutes before serving.

Mediterranean Orzo Salad

Recipe by Canadian Living

Orzo is my favourite type of pasta to use in pasta salads. It's light and satisfying and doesn't overpower the salad. This salad is your perfect summer picnic salad!

What you'll need

2 cups Orzo pasta

1/4 cup Lemon juice

1/4 cup Extra-virgin olive oil

1 tsp Liquid honey

1/2 tsp Salt

1/2 tsp Pepper

Pinch Dried oregano 

1 Sweet red pepper, diced

1 cup English cucumber, cored and diced

3/4 cup Feta cheese, crumbled

1/3 cup Kalamata olives, pitted (chopped or whole, whatever you prefer)

1/3 cup Oil-packed sun-dried tomatoes, drained and chopped

1/4 cup Fresh parsley, chopped

1/4 cup Red onion, diced

How to

1.  In large pot of boiling lightly salted water, cook pasta according to package directions until al dente, about 7 minutes. Drain and rinse under cold water; drain again.

2.  In large bowl, combine lemon juice, oil, honey, salt, pepper and oregano. Add pasta, red pepper, cucumber, feta, olives, sun-dried tomatoes, parsley and onion; stir to combine.