Simple Solutions for Working Families

‘Soups and casseroles’: To winter-weary Canadians the words have the same reassuring comfort as ‘wool socks and sweaters.’ Hot, filling and nutritious, hearty soups and bubbling casseroles offer that ‘stick to the ribs’ staying power.

Those aren’t the only attributes that soups and casseroles bring to the kitchen table. In most cases, they’re simple to prepare, and can be left in a slow-cooker to meld flavours during the day, or prepared beforehand and reheated in the oven – the perfect solution for working families. Because they frequently combine meat, vegetables, starch and dairy products in one delicious melange, soups and casseroles deliver a ‘one-dish’ meal. Add a salad and some bread if you wish, and dinner’s ready.

As for recipes, the sky is the limit. Both soups and casseroles encourage experimentation and they’re the perfect dishes to help clean out the vegetable crisper or even get rid of leftovers.

That’s half the fun of soups and casseroles. Once you’ve followed recipes a few times, you’ll feel confident in trying new things. Soups and casseroles are a great way to follow the seasons too, taking advantage of what’s fresh and delicious all year long, from the wild leeks and asparagus of spring to succulent summer tomatoes and on through winter squash and potatoes.

One critical ingredient of successful soups and casseroles is cheese, in all its wide-ranging splendour. Cheese thickens, binds, enriches and adds robust flavour to soups and casseroles – and it’s often a strong selling point for fussy children.

We’ve selected four recipes to offer just a bite-sized sampling of the limitless possibilities of employing Tre Stelle, Rosenborg and Mediterra cheese in hearty soups and casseroles. When you’re ready for more, head for the Recipe Gallery at www.trestelle.ca. With well over 250-featured recipes and a smart search tool that offers ideas by eating occasion, preparation time and regional cuisine types, it’s a one-stop shop for great ideas on cooking with cheese.

Remember, when you’re making it with cheese, make it right – make it with Tre Stelle!

Parsnip Soup With Blue Cheese Croutes:

A smooth, velvety puree made even creamier with the addition of Rosenborg Extra Creamy Danish Blue Cheese both within the body of the soup and elegantly placed on top, melted on toasted baguette. A tangy mix of cider and vegetable stock forms the base for this easy to prepare soup.

Shrimp And Feta Casserole:

Bring a little sunshine into a chilly Canadian winter with this tomato-based casserole featuring the Mediterranean flavours of black olives, oregano, parsley, garlic and delicious Mediterra Light Feta. The sauce is quickly prepared on the stove, then succulent large shrimp are added to the mix, crumbled feta spread over top and it’s off to the oven for just 15 minutes. Add some crusty bread and an easy, elegant meal is ready for the table.

Creamy French Onion Soup:

French onion soup is a perennial favourite, and this recipe adds a creamy twist with a base of milk combined with chicken broth mix. A blend of Tre Stella Mozzarella and Swiss cheeses, both within the soup and melted on top, is the crowning touch.

Ham, Alpine Potato and Three Cheese Gratin:

Here’s one the kids will love too. Thinly-sliced potatoes, onions, ham, chicken broth and plenty of Tre Stelle Shredded Mozzarella/Brick/Cheddar Blend are baked to creamy, delicious perfection.

Looking for even more cheese recipes. Think Rosenborg Blue Cheese and Mediterra Feta. Visit the recipe sections of the website of Tre Stelle’s sister brands: Rosenborg and Mediterra.