2 tbsp vegetable oil
2 onions, chopped
2/3 cup pearl or pot barley
2 cloves garlic, minced
2 each carrots and parsnips, sliced
1-1/2 cups cubed, peeled rutabaga
2-1/2 cups sodium-reduced chicken or turkey broth
1 can diced tomatoes, undrained
1/4 cup chopped fresh parsley
1 tsp each dried thyme leaves and Worcestershire sauce
1/2 tsp dried basil leaves
Salt and pepper
2 cups coarsely cubed cooked turkey
1-1/2 cups fresh or frozen green peas
6 crusty rolls

1. In large saucepan, heat oil over medium heat. Add onions and cook for 3 minutes. Add barley and cook, stirring often, for 4 minutes. Stir in garlic, carrots, parsnips and rutabaga. Stir in broth, tomatoes, half of the parsley, thyme, Worcestershire sauce, basil, and salt and pepper to taste; bring to boil. Reduce heat to low, cover and simmer for 40 minutes or until vegetables are tender. Stir in turkey and peas; sprinkle with remaining parsley.
2. Meanwhile, with knife cut lid from the top of rolls. Scoop out interior, leaving about 1-inch thick shell; reserve bread for another use. In small bowl, combine 2 tbsp butter and 1 clove of garlic minced; brush inside of rolls. Place on baking sheet and heat in 350°F oven for 5 minutes or until heated through. Place on serving plate and spoon in hot stew.

Serves 6

Nutritional information is available at Foodland Ontario.

Crust
1 1/3 cups shortbread cookie crumbs (12 cookies)
1/4 cup melted butter
Filling
2 cups shredded carrots (3 to 4)
3 pkg. light or regular cream cheese, at room temperature
1/3 cup granulated sugar
1/3 cup maple syrup
3 eggs
Optional Garnish
1/4 cup water
1/4 cup granulated sugar
1/2 cup shredded carrots

Crust
1. Combine ingredients; mix well. Press into 9-inch (23 cm) springform pan.
2. Bake in preheated 350°F (180°C) oven for 10 minutes.
Filling
1. Simmer shredded carrots in water to cover for 5 minutes. Drain and remove excess liquid.
2. In food processor combine carrots, cream cheese, sugar and maple syrup; process until completely smooth and evenly coloured.
3. Add eggs, one at a time, and mix until just blended.
4. Pour onto crumb crust and bake at 300°F (150°C) for 45 minutes or until centre is almost set. Cool to room temperature. Refrigerate 3 hours or overnight.
Optional Garnish
1. In small saucepan simmer water with sugar for 5 minutes. Add shredded carrots and simmer 5 minutes.
2. Drain well and scatter on top of chilled cheesecake.

Serves 12

For more information, visit Foodland Ontario.