French provincial vegetable soup PREP TIME: 10 minutes Total time: 2 1/2 hours serves 6-8 Inspired by the memorable vegetable soups of rural France, this is a meal in itself when served with crusty bread and well-aged cheese. 3 cups boiling water           750 mL 3/4 cup dry white beans (Great Northern or Navy)           175 mL 4 tablespoons olive oil           60 mL 1 cup diced onions           250 mL 1 1/2 cups tomatoes (3 medium-sized tomatoes, peeled, seeded and coarsely chopped)           375 mL 12 cups water or water/stock mixture           3 L 1 1/2 cups diced carrots           375 mL 1 cup coarsely chopped leeks           250 mL 1 1/2 cups diced potatoes           375 mL 1/2 cup celery plus some leaves, chopped           125 mL 2 pinches saffron threads 1 1/2 cups zucchini, diced           375 mL juice from 1/2 lemon 2 teaspoons salt           10 mL 1 teaspoon freshly ground white pepper           5 mL pinch cayenne pepper Add the white beans to the boiling water and boil for 2 minutes. Remove from heat, cover and let stand 1 hour. Return the pan to low heat and simmer, uncovered, for 1 hour. Puree the beans and water in a food processor until smooth. Reserve. In a soup kettle, sauté the olive oil and onions. Add the tomatoes and cook 3 minutes. Add the 12 cups (3 L) water or water/stock mixture, carrots, leeks, potatoes and celery. Simmer, uncovered, 15 minutes. Add the white bean puree, saffron and zucchini, and simmer 15 minutes or until the vegetables are tender. Taste and season with lemon juice, salt, and peppers. Puree coarsely in the kettle using a hand blender. Roasted fall vegetables PREP TIME: 10 minutes Total time: 55 minutes serves 6-8 This wonderful side dish can be prepared in advance and warmed in a 325 F (160 C) oven for 15 minutes. Feel free to vary the quantities of vegetables. 1/4 cup canola oil           60 mL 1 teaspoon kosher salt           5 mL freshly ground black pepper 1/2-1 cup extra virgin olive oil          125 - 250 mL 1 teaspoon dried thyme           5 mL 2 sweet potatoes, peeled and cut in 3/4-inch (2-cm) cubes 4 carrots, peeled and cut in 3/4-inch (2-cm) cubes 2-3 large parsnips (tough centres removed), cubed 3-4 small, peeled onions 6-8 green or red tomatoes, cut into thick wedges 1 large turnip, peeled and cubed 1 acorn squash, skinned and cut into 3/4-inch (2-cm) cubes 6-8 small peeled or scrubbed potatoes 2 red bell peppers, cut into large squares 2 green bell peppers, cut into large squares 3 small cobs of corn, quartered 3-4 young zucchini (including skins), cut into long, thin strips, or sliced into 3/4-inch (2-centimetre) rounds 2 bunches radishes, trimmed parsley and chives, chopped Preheat oven to 375 F (190 C). Pour canola oil on a large, rimmed baking sheet, sprinkle with salt and freshly ground black pepper. Prepare all vegetables except the red and green peppers, zucchini and radishes. Toss the vegetables in a large bowl or kettle with olive oil. Season with pepper and thyme, and place on prepared baking sheet. Bake for 30 minutes. Turn vegetables. Toss red and green peppers, zucchini and radishes in a little olive oil, and add to the pan of vegetables. Roast an additional 15 to 20 minutes. Italian tomato-mozzarella salad PREP TIME: 10 minutes Total time: 10 minutes serves 6 Use a cookie cutter to create mozzarella leaves. 1 tablespoon extra virgin olive oil           15 mL 3 tablespoons balsamic vinegar           45 mL 1 teaspoon mashed fresh garlic 5 mL 1/4 teaspoon Keen's dry English mustard 1 mL pinch of sugar In a ring on a serving plate, arrange alternating slices of ripe tomatoes and mozzarella cheese. Garnish with torn, fresh basil leaves. Drizzle with dressing made by combining olive oil, balsamic vinegar, garlic, mustard, salt and sugar. Tomato wedge salad PREP TIME: 15 minutes Total time: 45 minutes serves 6 Let the tomatoes rest in this recipe so their acidic juices will drain. Be sure to reserve the juice. 5-6 firm, ripe tomatoes sea salt freshly ground black pepper ground dry basil English mustard powder olive oil drained capers, chopped red onion, finely chopped fresh basil, chopped kalamata olives, chopped parsley, chopped several garlic cloves, finely chopped Cut tomatoes into wedges and place them in a sieve over a bowl. Sprinkle with a little sea salt, pepper, and basil. Let them rest 30 minutes, tossing occasionally. Reserve this liquid and the tomatoes, separately. Prepare vinaigrette by combining the tomato juice, a pinch of dry English mustard, and a little olive oil. Add capers, red onion, basil, olives, parsley and garlic. Fold in the drained tomatoes. Refrigerate the salad. Serve chilled on a bed of shredded lettuce. Homemade "sun dried" tomatoes PREP TIME: 40 minutes Total time: 8 hours serves 8 These tomatoes are slow-roasted until they lose much of their moisture and natural flavours become concentrated. They are wonderful with roasted meats and poultry. They may also be pureed for pasta sauce, and they freeze well. 4 pounds tomatoes (about 30 plum tomatoes or 10-14 regular ones)           2 kg 2 tablespoons olive oil           30 mL 1/2 teaspoon salt           2 mL 1 teaspoon sugar           5 mL several grinds black pepper 1/2 teaspoon dried ground basil           2 mL Preheat oven to 225 F (110 C). With a paring knife, remove the stem end of each tomato in a cone-shaped piece. Cut tomatoes in half lengthwise, through the stem. Place the cut tomatoes in a large mixing bowl. Sprinkle with olive oil and toss with two wooden spoons to coat the surfaces with oil. Sprinkle with salt, sugar, pepper and basil, and toss again. Lightly grease a rimmed, 12 x 17-inch (30 x 43 cm) baking sheet with olive oil. Place the coated tomato halves, cut side up, on the baking sheet and bake in the middle of the oven 5 to 8 hours. Check the tomatoes after about 5 hours. Some at the outside of the pan will be ready to remove. Continue roasting the remainder for another 30 minutes to 1 hour. After the 5-hour mark, they require close supervision. The oven-dried tomatoes will resemble dried apricots, and will hold their shape when moved. Mother Anderson's canned tomatoes Canning is a good way to use an abundance of ripe tomatoes. They can be enjoyed all winter, as a tastier alternative to store-bought canned tomatoes. Acidic tomatoes work best. This recipe makes 6 quarts (6 L). 6 1-quart (1 L) glass sealers and lids 18 pounds (36 cups) ripe tomatoes           9 kg 1 teaspoon pickling salt           5 mL Several fresh basil leaves (or 1 teaspoon/5 mL dried basil) 2 tablespoons fresh lemon juice (if needed)           30 mL Sterilize the sealers and lids by boiling for 15 minutes. Peel the tomatoes. It's easy if you place them in batches in a large bowl and cover them with boiling water. Drain off the cooled water, remove the skins, and cut the tomatoes in half horizontally. Squeeze the tomato halves to extract excess juice and seeds. Put the juice through a sieve to remove the seeds. To each sterilized, 1-quart (1 L) sealer add pickling salt, basil and lemon juice. Pack the sealers solidly with the prepared tomatoes, cut side down. Add enough juice to come 1/4 inch (.5 centimetres) below the rim. Slide a knife down the side of each jar to release any air pockets. Place a fresh basil leaf in the side of each jar for colour. Place the sterilized lids on top and snugly screw on the rings. Set the filled and topped sealers in a canner and cover the jars with water. The water should be 1 inch (2.5 centimetres) above the tops of the sealers. Simmer in the canner 45 minutes. Remove jars from the canner. Tighten the lids and let cool on racks, covered with a clean towel, in a draft-free place. Store in your cold room for up to a year. Click here for a downloadable PDF of the Mother Anderson's canned tomatoes recipe. Traditional Italian pesto 2 cups packed fresh basil leaves           500 mL 2 large garlic cloves 1/2 cup pine nuts           125 mL salt and pepper to taste 2/3 cup or more olive oil           150 mL 3/4 cup Parmesan cheese           175 mL Blanch the basil leaves in boiling water for 5 seconds, then drain and "shock" in ice water to keep the pesto green. Drain well. Blend the basil, garlic, pine nuts, and salt and pepper coarsely in a food processor. With the machine running, add the oil. The mixture should remain coarse, but look slightly creamy. Place the mixture in a bowl and stir in the cheese. If the pesto is not green enough, add a little chopped parsley and process. Exposure to air will blacken the basil. Cover the top of the pesto with a little olive oil and plastic wrap before using, then refrigerate for up to 1 week. If you are freezing the pesto, leave out the pine nuts and cheese. Add them when you are ready to use the mixture, after it has thawed. Click here for a downloadable PDF of the Traditional Italian pesto recipe. Skinned pearl onions Small onions are especially tasty combined with peas. This process is worth the effort. Top and tail the pearl onions with a sharp knife, and rinse them in cold water. Most of the onion skins will fall off. Drain the onions, discarding the skins that have fallen off. Drop the onions into boiling water to which you have added a little vinegar (an Italian trick.) Blanch them for 1 1/2 minutes. Drain the onions and plunge them into ice water to stop the cooking. The remaining skins will slip off easily between your fingers. Click here for a downloadable PDF of the Skinned pearl onions recipe.