Mini Meatballs Soup By Jennifer Low Homemade soup is always hearty enough for a satisfying family lunch. Enjoy at home or tucked into thermoses to go. Freezes well for up to 12 months. Makes about 12 cups (3 L or 8 to 10 servings). Ingredients 3/4 lb. lean ground beef (375 g) 1 large egg 1/3 cup bread crumbs (75 mL) 1/3 cup grated Parmesan or Romano cheese (75 mL) 1 tsp dried parsley (5 mL) 1/8 tsp pepper (0.5 mL) 1/8 tsp salt (0.5 mL) 4 cups chicken stock (or 900-mL container) 4 cups water (1 L) 3 cups tomato sauce (or 700 mL jar) 3 cups (or more) baby spinach (750 mL) 1/2 cup small pasta such as acini di pepe or orzo (125 mL) 1 tsp dried oregano (5 mL) 1/2 tsp cumin (3 mL) 1/2 tsp finely chopped garlic (3 mL) 1. In large bowl, mix ground beef, egg, bread crumbs, grated cheese, dried parsley, pepper and salt. Pinch off mini meatballs size of small olives. 2. Meanwhile, bring chicken stock, water and tomato sauce to boil in large pot. Drop in meatballs a few at a time, stirring. After all meatballs are added, reduce to simmer, cover and cook 5 minutes to flavour stock. 3. Uncover and stir in spinach, pasta, oregano, cumin and garlic. Loosely cover and cook on medium heat until pasta is tender, stirring a few times to prevent pasta from sticking. 4. Season to taste with additional cumin, garlic, pepper or salt as desired.

Grilled Goat Cheese Chicken By Jennifer Low The goat cheese softens as the chicken breasts barbecue but it doesn’t ooze out. Easy to increase for your party-crowd portions. Makes 6 servings. Ingredients 6 skin-on, bone-in chicken breasts (about 3 lbs or 1.5 kg) olive oil to drizzle 6 oz (150 g) creamy goat cheese log, cut in six slices 1/4 cup (50 mL) jarred basil pesto salt, preferably coarse or flaky black pepper 1. Set chicken breasts, skin-side up, on baking dish or sheet large enough to hold the breasts in a single layer. (If roasting, drizzle olive oil in bottom). 2. Carefully loosen a side of the skin on each breast so it opens in a pocket, but is still attached. Smear a teaspoon of pesto on breast meat under skin. Then, place a slice of goat cheese under skin. Pat skin back in place, pressing down on the cheese to spread it out. Rub skin generously with olive oil. Cover dish and chill up to a day ahead. 3. Just before cooking, sprinkle coarse salt and pepper over chicken breasts. 4. Preheat barbecue to medium-high flame. Place chicken breasts on grill skin-side up. Barbecue — without turning — about 20 minutes or until skin is crisp and thicken juices run clear. (To oven-roast, preheat oven to 375°F, place dish on middle rack. Roast 35 to 40 minutes, until skin is crisp and chicken juices run clear.)

Eggs and Leeks Phyllo Pie By Jennifer Low Like a quiche, but fluffier and baked in a crackly phyllo pastry shell instead of traditional pie crust. Makes 4 to 6 servings. Ingredients olive oil for drizzling and brushing 2 leeks, white parts only, thinly sliced salt and pepper to taste 4 sheets phyllo pastry, thawed 3/4 cup (175 mL) half-and-half cream 2 tbsp (30 mL) all-purpose flour 6 large eggs 3/4 cup (175 mL) vegetable or chicken broth 1 cup (250 mL) grated Cheddar cheese 1/2 cup (125 mL) finely chopped ham 2 tbsp (15 mL) finely grated Parmesan (optional) 1. Preheat oven to 375°F (190°C). 2. Cook sliced leeks in olive oil until softened. Season with salt and pepper. 3. Brush a 9-inch (23-cm) round metal cake pan with olive oil. Place on baking sheet. 4. Take two phyllo sheets (keep them stuck together) and line bottom and overhanging sides of pan, loosely to avoid tearing. Brush with olive oil. Take another two sheets and repeat lining and brushing process. 5. Cut overhanging pastry to match with rest of overhang. Scrunch up overhang so it sits like crumpled paper around rim of pan. 6. In large bowl, whisk 1/4 cup (50 mL) of the half-and-half with flour until smooth. Whisk in rest of half-and-half, eggs and broth. Season with salt and pepper. Stir in grated cheese, ham and reserved leeks. 7. Spread leeks and ham evenly into phyllo shell. Place into middle rack of oven. Bake 45 to 50 minutes, until egg is cooked through. Remove from oven and sprinkle with Parmesan cheese, if using. Let stand 5 minutes before slicing.