Lasagna 'Souperole'

Lasagna 'Souperole'!

Part soup, part casserole, satisfying all of your lasagna cravings with half the work!  Find the 'mafaldine' pasta at specialty Italian shops, or break up dried lasagna noodles into 2-3 inch pieces.  Serves 6

2 Tbsp olive oil
1 Tbsp butter
1 ½ onions, finely diced
3 ribs celery, finely diced
2 carrot, finely diced
2 cloves garlic, minced
1 lb ground beef
2 bay leaves
1 parmesan rind
¼ cup red wine
1 large can of good quality whole tomatoes, pureed
3 cups water or chicken stock

1 package of Rummo mafaldine pasta (long narrow lasagna looking noodles or your favourite shape)
2 cup grated mozzarella cheese
¼ cup parmesan cheese

  1. Heat a large pot oven safe pot over medium heat. Add beef, use a straight sided wooden spoon to break beef up, stirring occasionally until just cooked through. Remove from the pot into a strainer to strain out excess fat. Set aside, cooked beef will be added back to the pot later. 
  2. Return to pot to the heat and  add butter & olive oil, along with onion and a generous pinch of salt, and cook 3-4 minutes (cooking out excess water) before adding celery and carrot. Cook until soft but without colour. Add garlic and cook 1 minute longer. Return the cooked ground beef to the pot with the vegetables. 
  3. Deglaze with red wine, cooked 2-3 minutes until wine is fully evaporated. Stir in tomato puree and simmer to 4-5 minutes to concentrate the tomatoes. 
  4. Add bay leaves and parmesan rind along with water of stock. Simmer for a minimum of 30 minutes up to an hour.
  5. Bring a large pot of water to boil.Generously season with salt and  add pasta and cook 4-5 minutes (half of the time that the label directs)
  6. Remove pasta from the water and add to soup. Top with cheese and broil until cheese is melted and begins to brown. Alternatively, generously butter oven safe soup bowls, add noodles, ladle soup on top of noodles and to with cheese. Broil until the cheese is melted and just begins to brown. 

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Family Beef Barley Soup

Family Beef Barley Soup 
Feed & satisfy many at the table with little time and pantry staples.   Love in a bowl! The combination of tomato paste & tomatoes adds richness and umami, especially if you don't have stock on hand.  
Serves 4-6

1 lb Ground beef
2 tbsp. butter 
1 large onion, finely chopped
2 carrots, peeled and finely diced 
2 celery ribs, finely diced 
1 clove garlic, finely chopped 
1/4 cup tomato paste 
1 cup good quality canned tomatoes
8 cups beef stock, chicken stock or water 
1 large, fresh bay leaf
2 tbsp. chopped fresh thyme
2 tbsp. chopped fresh parsley 
1 cup barley 
salt and pepper, to taste 

  1. In a heavy soup pot brown beef; strain off any excess fat, but do leave some.
  2. Add butter to melt, then add onion. Allow to cook for a few minutes, seasoning with salt and stirring until soft.  Add carrot, celery and garlic.  Season and stir for a few minutes.  
  3. Stir in tomato paste & tomatoes, breaking up larger pieces of whole tomatoes with a wooden spoon.  
  4. Let tomatoes come to a high simmer and cook for 3-5 minutes until concentrated.
  5. Add stock, herbs & barley.
  6. Bring to a boil, and then turn down to a simmer and cook until barley is tender, about 30-40 minutes.
  7. Taste for seasoning and add salt and pepper as you like.


*Note: you may have to add a little extra stock or water if soup becomes too thick during cooking time. 

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Sunshine Soup!

Sunshine Soup

Perfect to warm you up and cheer you up on a grey winter’s day.  This is when we can turn local winter vegetables become the star of the show.  Remember, seasoning with salt as you go will give you a more balanced soup at the end. Fresh ground pepper at the table is nice.  

2 tbsp. coconut oil or canola oil
1 onion
1 large clove of local garlic
1-2" piece ginger
1 tsp. ground turmeric
½ tsp. black pepper
2 carrots peeled & roughly chopped
1 small sweet potato, peeled and chopped
2 cups butternut squash, peeled and chopped
1 can coconut milk (we like Aroy-d)
3 cups water, or as needed 
Salt & Pepper to taste


  1. Heat a large soup pot over medium-high heat.   Add coconut oil to melt, and then add onions.  Sweat until soft and translucent.
  2. Add garlic and ginger, sweat for a couple mintues before adding spices.  
  3. Cook spices for 30 seconds, then add carrots, sweet potato and squash.  
  4. Add coconut milk and water, bring to a boil and then turn down to a simmer
  5. Simmer until vegetables are very soft, and then blend soup in a blender.  When you think that you are done blending…blend a longer. Finished soup should be silky smooth!
  6. Taste for seasoning and serve!

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Roasted Tomato Bisque

Roasted Tomato Bisque

1 large can whole tomatoes or about 2 lbs plum tomatoes

2 tbsp. butter

3 strips of bacon, diced

1/2 cooking onion, finely diced

½ carrot, finely diced

1 rib celery rib, finely  diced

1 clove garlic, minced

3 sprigs fresh flat-leaf parsley

3 sprigs fresh thyme

1/4 tsp. cayenne pepper

splash of brandy (or white wine)


Kosher salt and freshly ground black pepper

2 ½  cups Stock, or Water, as needed

1/2 cup 35% cream



  1. If using fresh tomatoes begin here (if using canned begin at step 5): heat oven to 425 degrees F
  2. Core and halve tomatoes (if using fresh)
  3. Toss with olive oil, salt and pepper
  4. Roast on a baking sheet for 25 minutes or until skins are slightly blackened; cool and slip off skins
  5. Meanwhile, heat a soup pot over medium heat. Add butter & fry bacon until browned but not too crispy. 
  6. Add onion and sweat for a couple of minutes until soft, but not browned. Follow with celery and carrot
  7. Add garlic and cook 30 seconds
  8. Add tomatoes (canned or roasted). Allow to cook until reduced and thickened. 
  9. Add herbs and spices, followed by wine or brandy. Boil for a few minutes. 
  10. Add water, as needed; simmer for 15 minutes
  11. Stir occasionally, breaking up tomatoes
  12. Finish by stirring in 35% cream and salt and pepper to taste



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