The temperatures do not seem to rise and our rich and cheesy menu is certainly a reflection of that:
- Cream of Mushroom Soup – The name is a bit misleading because there is actually no cream in this soup. You would never guess it though. It is rich and very flavourful. Samuel, who is not a fan of mushrooms, ate it all. We added some of the chanterelles we picked during the summer… I miss summer.
- Spaghetti alla Puttanesca – I love spaghetti noodles! Plain white noodles with lots of butter and some salt are my ultimate comfort food. This pesto alla putanesca was a delicious and very simple way to incorporate my love for spaghetti with a nutritional punch. The 2 cups of pesto were perfect to evenly coat 5 servings of spaghetti.
- Asparagus and Grape Tomato Risotto – Beautiful asparagus at the supermarket equals a rich and creamy risotto at home. Follow this recipe replacing the leeks and mushrooms with the asparagus and tomatoes.
- Curry Tuna Melts – Sometimes you just need a super-fast, child-friendly, and satisfying meal. These tuna melts are it! Recipe below.
Breakfast Highlight – I am always intrigued by savory muffins and I try a few recipes each year. This Jalapeno Cheddar Cornbread Muffin was a winner. Wonderful just out of the oven with a bit of butter.
Curry Tuna Melts
Author: Olivia Canela
- 2 cans of tuna
- ½ yellow pepper chopped
- ¼ cup mayonnaise
- 1 Tbs. curry powder
- Loaf of good bread sliced in 0.5” thick slices (I love Georgetown’s Bakery Belgian for this)
- Preheat the oven to 350F.
- In a small bowl mix the tuna, pepper, mayonnaise, and curry powder.
- Place 6 slices of bread in a baking tray and spread the tuna mixture evenly on the slices. Top them with cheese.
- Bring the tray to the oven and bake the slices until the cheese is melted and the tuna mixture is heated through.