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p 2 economist suntribune may 6 1997 r 7 t r i r i j t- f it it ready for dinner jean pare author of the popular companys coming series of cookbooks has just released her latest offering meatless cooking in it she offers a wide variety of recipes which can be made without meat in todays inau gural food drink section we offer her recipe for the always popular pasta primavera avera reci pasta primavera a huge colorful mixture of pasta and vegeta bles makes a great meal ingredients rwib itafimear gflafga canned tomatoes drained and broken up chopped fresh parsley sbinguraispasta boiling water cooking oil optional salt skim evaporated milk ml gra trmesan cheese sprinkle 14 oz 398 ml fll4 cup 60 ml lib 4qts 1 tbsp 1 tbsp 454g 4l 15ml 15 ml i332foz 385 instructions vegetables cook broccoli zucchini and boiling salted water in saucepan for three s until tendercrisp drain set aside r heat cooking oil in kovfryjng pan add gar- lie and mushrooms saute until soft and moisture has evaporated add tomatoes and parsley saute for one minute remove from heat pasta cook hnguini in boiling water cooking oil and salt in large uncovered pot for nine to 11 minutes until tender but firm drain add to wok add vegetables add milk first amount of parmesan cheese and salt heat and stir until mixture simmers sim mer for about three minutes until it thickens siightly v sprinkle with second i ambuijd of parmesan cheese makes 13 cups 325 l note 1 cup 250 ml contains 228 calories 35 g of fat 12 g of protein 4 g fiber recipe right 1997 with permission frqntcom ing publishing limited edmonton alberta candr da jean pare offers healthy and tasty vegetarian options it was a toss up between cooking for two and meatless cooking but jean pare author and chairperson of companys coming in alberta choose the latter because so many people are turning to meatless meals there are a number of people who are cutting down on meat she said i believe a lot of it is because of cholesterol it also seems to be a trend of the 90s she said and so far the book that was released at the start of april has sold more than 100000 copies in 1963 pares catering career was launched after she volunteered to cater dinner for 1000 people at the vermillion school of agriculture during her 18years as a caterer pare had many requests for her well- liked recipes so in 1980 with the help of her son she launched companys coming publishing limited and released her first cookbook to an alberta market from the back of her car today the midsized publishing company employs 72 people and has published 12 million cookbooks to about 7000 retailers in canada the united states new zealand singa pore malaysia and europe the company has published more than 30 english titles from 150 deli cious squares casseroles main coures chicken etc kids cook ing fish seafood and more pare and her son are also founding shareholders of comae food group inc a franchise management com pany that operates more than 100 locations of specialty food chains in november 1996 comae announced the acquisition of the canadian dominos pizza chain pare keeps a running tally of requested book titles the one that has the most requests is the one she does next for meatless cooking many peo ple wrote in because they didnt know what to serve when people who dont eat meat come for dinner said pare others wrote in and gave her meatless recipes to help her get started on her book but the majority of recipes were created in pares recipe factory a test kitchen and photography studio in edmonton vpmnnwwwwpmwwrfj food for thought lisa cariwright light dinner simple to shop for pasta primavera for the vegetarians in the family this light dish is easy to prepare and uses all the ingredients found at local grocery stores ultra food drug has broc coli on for 77 a head a few heads may have to be pur chased in order to get the six cups required for this recipe tender ripe zucchini is on for 79 a pound at the garden basket while fresh snow- white mushrooms costs just 199 a pound at iga canned tomatoes which adds color to the the dish are on at loeb for 69 a can the recipe calls for hnguini but other types of pasta can be substituted for a more nutri tional meal use whole wheat pasta just change how long you cook it for assorted varieties of primo pasta can be purchased at iga for 99 each vegetable oil which is optional is on sale for 299 for a three litre jug at fortinos the recipe calls for other ingredients which can be pur chased at your local grocery stores large kaisers warmed in the oven and smothered with butter or made into garlic bread can enhance the meal and can be purchased for six for 159 at iga no meal is complete without dessert and longos and forti nos both make it a heavenly affair warm longos sweet and tangy bumbleberry pie on for 799 in the oven for a few minutes and add a generous scoop of either chapmans or breyers classic vanilla ice cream the ice cream is on at fortinos for 299 add a slice of sweet and juicy 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