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/ May 1, 2012 1:00 am
2 boxes of ready-to-bake lasagna noodles 1 lb. each 1 cupful (250 mL) or so of shredded mozzarella cheese A big splash of olive oil 2 onions, chopped 1 whole head of garlic cloves, minced 1 28 oz can (796
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/ May 1, 2012 1:00 am
Add a pinch of dried red pepper flakes during cooking for added spice. canola or olive oil, for cooking 1 onion, peeled and chopped 1 lb. (454 g) lean ground beef or bison 2 garlic cloves, crushed 1 – 28
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/ May 1, 2012 1:00 am
2 tbsp olive oil 1 small onion, diced 2 cloves garlic, crushed 15 oz can lentils, drained and rinsed ½ tsp seasoning salt ½ tsp oregano ¾ cup Monterey Jack or Pepper Jack cheese 6 flour tortillas Heat heavy skillet
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/ May 1, 2012 1:00 am
1 ½ cups red Mexican beans, cooked 1 ½ cups green lentils, cooked 1/3 cup sweet green pepper, chopped 1 cup tomato, diced ¼ cup green onion, chopped 1 cup Catalina dressing 2 cups lettuce, shredded 2 cups low-fat cheddar cheese grated Tortilla chips In a bowl, combine
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/ May 1, 2012 1:00 am
1 onion, chopped 3 stalks celery, chopped 2 large apples, cut and cubed 3 cloves garlic, minced 2 tbsp vegetable oil 2 cups green lentils, cooked or canned 2 tbsp curry powder (mild) ½ cup water or vegetable stock 4
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/ May 1, 2012 1:00 am
1 ¾ cups all-purpose flour 1 tbsp baking powder 1 tbsp white sugar Dash salt ¼ cup soft margarine, unsalted 2/3 cup lentil purée 2/3 cup 1% milk Preheat oven to 425˚F (220˚C). In a bowl, combine flour, baking powder,
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/ May 1, 2012 1:00 am
1 cup green lentils, cooked 2 tbsp parmesan cheese, grated 1 tbsp onion, finely chopped ¼ tsp oregano, dry crumbled ¼ tsp thyme, dry crumbled 1/8 tsp black pepper, ground 1 garlic clove, minced 1 lb pkg. phyllo pastry 2 tbsp canola oil Preheat oven to 160° C (325°
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/ May 1, 2012 1:00 am
1/4 cup (60 mL) dry red lentils 3/4 cup (185 mL) old-fashioned (large flake) oats 1/2 cup (125 mL) milk 1/2 cup (125 mL) plain yogurt (preferably not fat free) 1/2 cup (125 mL) brown sugar 1/3 cup (80 mL)
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/ May 1, 2012 1:00 am
1¾ cups dry red lentils 2 cups vegetable stock 1 tbsp canola oil 1/6 cup onion, fine dice ½ tbsp garlic, minced ¼ red pepper, diced 1 carrot, shredded 3 mushrooms, grated ¼ tsp salt ¼ tsp black pepper, ground
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/ May 1, 2012 1:00 am
12-16 medium mushrooms ¼ cup butter or margarine ¼ cup onions, finely chopped ¼ tsp salt 1/8 tsp black pepper, freshly ground ½ cup green lentils, cooked ½ cup parmesan cheese, grated (or cheddar cheese) ½ cup dry plain bread crumbs Preheat oven to 190° C (350° F).
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At the University of Guelph’s Elora Research Station the testing is representative of the scope of crop research across the nation. At this single location, during one crop year, there are 1000 varieties of Canola (winter and spring), 4500 varieties of cereals (wheat and barley), 7000 varieties of corn; 1400 of edible beans (mainly white but also kidney and cranberry), and 1200 types of soybeans.
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