The Menu
Pasta with Mushrooms, Tomatoes and Basil
Mixed Salad (Insalata Mista)
Chocolate Caramel Squares
The Recipes
Pasta with Mushrooms, Tomatoes and Basil
Contributed by: News Canada
Makes 4 Servings
1/2 lb/(2cups/500 mL) 250 g penne or short pasta
2 tbsp/25 mL olive oil
3 large cloves garlic, minced
1 lb/500g whole petite Canadian Mushrooms
2 1/2 cups/625 mL chopped ripe tomatoes (2 large)
1/2 tsp/2 mL salt
1/4 tsp/1 mL pepper
1/4 cup/50 mL chopped fresh basil
Grated Parmesan cheese to taste
Cook pasta in boiling salted water according to package directions; drain.
Meanwhile in large non-stick skillet, heat oil over medium high heat; saute mushrooms with garlic 3 to 5 minutes or until lightly browned. Add tomatoes, salt and pepper; saute 2 to 3 minutes or just until softened. Add basil and drained pasta; toss to mix well.
Sprinkle with Parmesan cheese if desired, and garnish with basil leaves.
Tip:
Cut mushrooms in half if they are a little large. Use whole-wheat pasta for more fibre.
Mixed Salad
(Insalata Mista)
Makes 6 servings.
1 large carrot, peeled
1 small head Bibb lettuce, torn into bite-size pieces
1 head radicchio, torn into bite-size pieces
1 large fennel bulb, trimmed, cut crosswise into 1/8-inch-thick slices
5 tablespoons extra-virgin olive oil
3 tablespoons fresh lemon juice or red wine vinegar
Using vegetable peeler and working over large bowl, cut carrot into long thin ribbons.
Add lettuce, radicchio and fennel.
Drizzle olive oil and lemon juice over salad and toss to coat.
Season salad to taste with salt and pepper.
Chocolate Caramel Squares
1 pk (14-oz) caramels
2/3 cup evaporated milk; divided
1 pk German chocolate cake mix
3/4 cup butter or margarine; softened
1 cup chopped nuts
1 pk (6-oz) semi-sweet chocolate morsels
Combine caramels and 1/3 cup evaporated milk in top of double boiler; cook, stirring constantly, until caramels are completely melted; remove.
Combine cake mix, 1/3 cup evaporated milk and butter; mix with electric mixer until dough holds together. Stir in nuts. Press half of mixture into a greased 13x9x2-inch pan. Bake at 350 F for 6 minutes. Sprinkle chocolate morsels over crust. Pour caramel mix over chocolate, spreading evenly. Crumble remaining cake mixture over caramel mixture. Return to oven and bake 15-18 minutes.
Pasta with Mushrooms, Tomatoes and Basil
Mixed Salad (Insalata Mista)
Chocolate Caramel Squares
The Recipes
Pasta with Mushrooms, Tomatoes and Basil
Contributed by: News Canada
Makes 4 Servings
1/2 lb/(2cups/500 mL) 250 g penne or short pasta
2 tbsp/25 mL olive oil
3 large cloves garlic, minced
1 lb/500g whole petite Canadian Mushrooms
2 1/2 cups/625 mL chopped ripe tomatoes (2 large)
1/2 tsp/2 mL salt
1/4 tsp/1 mL pepper
1/4 cup/50 mL chopped fresh basil
Grated Parmesan cheese to taste
Cook pasta in boiling salted water according to package directions; drain.
Meanwhile in large non-stick skillet, heat oil over medium high heat; saute mushrooms with garlic 3 to 5 minutes or until lightly browned. Add tomatoes, salt and pepper; saute 2 to 3 minutes or just until softened. Add basil and drained pasta; toss to mix well.
Sprinkle with Parmesan cheese if desired, and garnish with basil leaves.
Tip:
Cut mushrooms in half if they are a little large. Use whole-wheat pasta for more fibre.
Mixed Salad
(Insalata Mista)
Makes 6 servings.
1 large carrot, peeled
1 small head Bibb lettuce, torn into bite-size pieces
1 head radicchio, torn into bite-size pieces
1 large fennel bulb, trimmed, cut crosswise into 1/8-inch-thick slices
5 tablespoons extra-virgin olive oil
3 tablespoons fresh lemon juice or red wine vinegar
Using vegetable peeler and working over large bowl, cut carrot into long thin ribbons.
Add lettuce, radicchio and fennel.
Drizzle olive oil and lemon juice over salad and toss to coat.
Season salad to taste with salt and pepper.
Chocolate Caramel Squares
1 pk (14-oz) caramels
2/3 cup evaporated milk; divided
1 pk German chocolate cake mix
3/4 cup butter or margarine; softened
1 cup chopped nuts
1 pk (6-oz) semi-sweet chocolate morsels
Combine caramels and 1/3 cup evaporated milk in top of double boiler; cook, stirring constantly, until caramels are completely melted; remove.
Combine cake mix, 1/3 cup evaporated milk and butter; mix with electric mixer until dough holds together. Stir in nuts. Press half of mixture into a greased 13x9x2-inch pan. Bake at 350 F for 6 minutes. Sprinkle chocolate morsels over crust. Pour caramel mix over chocolate, spreading evenly. Crumble remaining cake mixture over caramel mixture. Return to oven and bake 15-18 minutes.
