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durhamregion.com | This Week | Thursday, December 22, 2022 | | 28 Entertaining boards are all the rage and I can understand why. Whether it's a cheese board, a dessert board or a charcuterie board, they are a fun way to serve and share food with your guests. Have you ever thought of serving your family this way for a simple at-home dinner? This dinner board was made from mostly leftovers -- and a fresh steak. It's an easy way to put some sparkle into your leftovers and makes the dinner cleanup just as easy! Next time you have some leftovers, give this a try. STEAK DINNER BOARDINGREDIENTS 4 rib eye steaks, 12 oz. each, bone-in ¼ cup olive oil 5 to 6 garlic cloves, sliced Salt and pepper to taste INSTRUCTIONS 1. Marinate your steaks in olive oil and garlic for five to six hours. 2. Generously season with salt and pepper. 3. Heat grill to high heat. 4. Grill steaks on high for two to three minutes each side (depending on thickness of cut) or until you have reached desired doneness. York Region resident Amy Stopnicki is an award-winning cookbook author, event planner, food blogger and mother of four. You can find her on Instagram at @amystopnicki_ or email her at amy.stopnicki@gmail.com. STEAK YOUR CLAIM AT YOUR NEXT DINNER PARTY Adding steak to a traditional serving board provides a little spark to your meal. Amy Stopnicki AMY STOPNICKI Column SERVE IT WITH LEFTOVERS AND WHATEVER ELSE YOU HAVE IN THE FRIDGE, WRITES AMY STOPNICKI I think corn is one of the most versatile foods out there. It works well raw, boiled, barbecued, roasted, whole, creamed and more. Whether on a salad, the base of a soup, in your baking with cornmeal or corn flour, or one of the multitude of applications in modern manufacturing, corn also crosses many cultural lines, as we find it in cuisines around the world. In this recipe, I have roasted the corn to bring out the natural sugars, using it as a base for my soup. It is easy, hearty and delicious. Hope you enjoy it! ROASTED CORN SOUP INGREDIENTS 4 cups corn niblets 2 tbsp canola oil Salt to taste 1 onion, chopped 2 stalks celery, chopped 1/2 head of medium cauliflower, broken into small pieces 8 cups water INSTRUCTIONS 1. Heat oven to 425°F. 2. Put corn on a roasting pan and toss with 1 tbsp oil and salt. 3. Cook for 20 to 25 minutes or until thoroughly cooked. 4. Heat remaining oil in a stock pot to medium high heat. 5. Sauté onion until golden, add celery, cauliflower, roasted corn and water. 6. Bring to a boil and simmer for 30 minutes or until thoroughly cooked. 7. Use an immersion blender and blend until desired consistency is reached. York Region resident Amy Stopnicki is an award-winning cookbook author, event planner, food blogger and mother of four. You can find her on Instagram at @amystopnicki or email her at amy.stopnicki@gmail.com. FOOD AND DRINK GET INTO SOUP MODE WITH ROASTED CORN RECIPE Corn is a versatile vegetable, and this soup recipe is the perfect way to keep warm this winter. Amy Stopnicki photo MIXED WITH ONIONS, CELERY AND CAULIFLOWER, THIS SOUP IS AS HEALTHY AS IT IS HEARTY, WRITES AMY STOPNICKI AMY STOPNICKI Column SIGN UP FOR OUR WEEKLY NEWSLETTER AT DURHAMREGION.COM