We've just added 8 new tasty recipes (December 2008) using Money's products for your enjoyment. Bon Appetite! Go ahead, try one of these delicious recipes tonight!

PREPARATION TIME: 10 MINUTES
BAKING TIME: 20 MINUTES
MAKES: 4 SERVINGS

2 (10 oz./284 mL) tins Money's Mushrooms, Whole, drained
1 large red pepper, cored and coarsely chopped
1 large yellow pepper, cored and coarsely chopped
1 zucchini, cut into large chunks
1 small red onion, coarsely chopped
4 cloves garlic, sliced
1 T. (15 mL) olive oil
1 T. (15 mL) balsamic vinegar
1 tsp. (5 mL) brown sugar
1 tsp. (5 mL) each of dried basil and oregano
2 T. (25 mL) crumbled feta

1. Preheat oven to 375F (190C).
2. Combine mushrooms, peppers, zucchini, onion, and garlic in a 9 x 13 inch (3L) baking dish.
3. Stir remaining ingredients except for feta in a small bowl.
4. Drizzle over vegetables and stir in to evenly coat.
5. Bake in the preheated oven for 20 minutes.
6. Sprinkle with crumbled feta and serve.

PREPARATION TIME:15 MINUTES
BAKING TIME: 1 HOUR
MAKES: 4 SERVINGS

2 whole pepper squash, about 1½ lbs (750g) each
10 oz.(284 mL) tin Money's Mushrooms, Pieces and Stems, drained
½ small onion, minced
½ c. (125 mL) orange juice
1 c. (250 mL) cooked short grain brown rice
¼ c. (50 mL) chopped fresh parsley
2 T. (25 mL) golden raisins
1 tsp. (5 mL) light brown sugar
¼ tsp. (1 mL) cinnamon
Generous pinches of cloves and freshly grated nutmeg
2 T. (25 mL) finely chopped pecans, toasted

1. Preheat oven to 400F (200C).
2. Cut squash in half and scoop out the seeds.
3. Place cut side down in roasting pan.
4. Add cup of water to pan and cover tightly with lid.
5. Bake until squash is almost tender, about 20 minutes.
6. To make filling, combine remaining ingredients except for pecans.
7. Remove squash from oven and reduce temperature to 350 F (180C).
8. Divide filling evenly among cooked squash.
9. Sprinkle with toasted pecans.
10. Return squash to roasting pan and bake in oven for 25 minutes.
11. Serve.

The beauty of this omelet is the fluffy eggs whites folded into the egg. Coupled with the delicious filling of sautéed mushrooms and melted Brie, it makes a routine omelet come alive.

PREPARATION TIME: 20 minutes/ COOKING TIME: 15 minutes
SERVES: 2

Filling:

• 1 tsp. (5 mL) butter
• 1 small onion, thinly sliced
• ½ tsp. (2 mL) brown sugar
• ¼ tsp. (1 mL) dried thyme leaves
• 10 oz. (284 mL) can Money's Mushrooms, Sliced, drained
• 2 cups (500 mL) baby spinach leaves, washed and wilted
• 4 cherry tomatoes, halved
• 3 oz. (90g) Brie cheese, diced

Omelet:

• 6 eggs, separated
• 2 tbsp. (25 mL) milk*
• Salt and freshly ground black pepper
• 2 tbsp. (25 mL) butter

1. Melt 1 teaspoon (5 mL) butter in an 8 inch (20 cm) non-stick omelet pan. Add onion and sauté over medium heat until soft. Sprinkle with sugar and thyme and stir to dissolve sugar.
2. Add drained mushrooms and continue to sauté to release and evaporate some of the liquid. Transfer to a large bowl.
3. Squeeze wilted spinach and add to mushrooms along with halved cherry tomatoes and diced Brie. Fold together and set aside.
4. To make omelets, beat egg yolks, milk and seasonings together. Clean beaters and in a separate bowl, beat egg whites until soft peaks form. Then fold into egg yolks.
5. Using the same pan, wipe clean with paper toweling. Add 1 tablespoon (15 mL) butter and heat over medium-high heat until melted. Swirl it around to coat the bottom. Pour in half the egg mixture. As mixture sets at the edges, with spatula, gently push cooked portions toward the centre. Tilt and rotate the pan to allow uncooked egg to flow into the empty spaces.
6. When egg is almost set on surface but still looks moist, cover one half of the omelet with half the filling. Slip spatula under the unfilled side, fold the omelet in half and cover with lid for about 1 minute to fully set the egg and heat through. Slide onto a warm plate.
7. Repeat with remaining butter, egg mixture, and filling.
8. Serve with hash browns or your favourite salad for a full meal.

*For extra creaminess, substitute cream for milk.

An arranged salad is so simple and yet returns an amazing eye appeal. The combination of ingredients plus a drizzle of savory dressing and you'll appeal to all the senses.

PREPARATION TIME: 35 minutes/ COOKING TIME: 15 minutes
SERVES: 6

Dressing:

• 3 tbsp. (45 mL) red wine vinegar
• 2 tsp. (10 mL) Dijon mustard
• ½ tsp. (2 mL) anchovy paste
• ½ tsp. (2 mL) dried thyme leaves
• ¼ tsp. (1 mL) each salt and pepper
• 1/3 cup (75 mL) extra virgin olive oil

Salad:

• 1½ lbs. (750g) red or white nugget potatoes
• ½ lb. (250g) wax or green beans, or a combination, trimmed
• Curly leaf lettuce, washed and drained
• 10 oz. (284 mL) can Money's Mushrooms, Whole, drained
• ½ small red onion, thinly sliced
• 2 cups (500 mL) red or yellow cherry tomatoes, or a combination of both, halved
• 2 hard-cooked eggs, peeled and quartered
• 170g can solid white tuna, drained
• 1 cup (250 mL) Niçoise olives*
• Minced fresh parsley

1. To make dressing, combine red wine vinegar, Dijon, anchovy paste, and seasonings in a bowl. Whisk until blended. Then whisk in oil in a slow steady stream until it is emulsified. Set aside.
2. Thickly slice unpeeled potatoes and place in a large saucepan. Add cold water to cover and bring to a boil. Cover, reduce heat and simmer for 10 to 12 minutes or until potato slices are still firm but cooked through. Remove with a slotted spoon to a bowl. Cool slightly.
3. In same pan of boiling water, cook beans for 5 to 7 minutes or until tender-crisp. Drain and cool in cold water to stop the cooking. Drain well and blot dry with paper toweling.
4. Line the edge of a large serving platter with curly leaf lettuce. Attractively arrange sliced potatoes, green beans, and mushrooms on top.
5. Separate onion into rings and arrange on top along with tomatoes and wedges of egg.
6. Break tuna into chunks and add to top of salad along with olives.
7. Drizzle salad with dressing and sprinkle with minced parsley. Serve with crusty bread on the side.

*If Niçoise olives are difficult to find you can substitute with pimento stuffed olives, if you wish.

Some of the best inspired recipes come from other dishes. In this dish the idea was spun from a bacon, lettuce and tomato sandwich. If it works for a sandwich, why not make a few variations and create a layered salad? The results produced a healthy alternative with a lovely light dressing.

PREPARATION TIME: 20 minutes/ COOKING TIME: 25 minutes
SERVES: 4 to 6

Salad:

• 6 oz. (175 g) thick sliced bacon
• 6 cups (1.5 L) fresh baby spinach leaves
• 2 tomatoes, red or yellow or one of each, chopped
• 1 firm, ripe avocado
• Freshly squeezed juice from 1 lemon
• 10 oz. (284 mL) can Money's Mushrooms, Whole, drained
• 2 whole green onions, chopped
• ½ cup (125 mL) shaved Parmesan

Dressing:

• ¼ cup. (50 mL) extra virgin olive oil
• 1 tbsp. (15 mL) freshly squeezed lemon juice
• 2 tsp. (10 mL) grainy Dijon mustard
• Generous pinch of granulated sugar
• Salt and freshly ground black pepper to taste

1. Chop thick slices of bacon crosswise into ¼ inch (.5 cm) pieces. Cook in a large frying pan until crisp. Remove with a slotted spoon to paper toweling to drain and slightly cool.
2. Wash and spin dry spinach. Place half in the bottom of a large, straight-sided salad bowl. Cover with a layer of chopped tomatoes and then the remaining spinach leaves.
3. Cut avocado in half and remove the stone and skin. Coarsely chop and toss with a little lemon juice. Sprinkle avocado over spinach.
4. Top with cooked bacon, mushrooms, green onions, and shaved Parmesan.
5. Combine dressing ingredients in a small bowl and whisk together to blend. Pour over salad and serve.

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