Heidi partnered with Tanni in this week’s demonstration in the Gilmore Park Community Kitchen. Heidi made a Country Harvest Spaghetti and a jello dessert.

The Country Harvest Spaghetti is full of goodness of colourful vegetables and the sauce is flavoured with white wine. The slice apples add some crunchiness to the dish.

Ingredients

• 1 lb spaghetti
• 1 sweet bell pepper, sliced
• 1/2 lb asparagus, sliced
• 1/2 lb white mushroom, sliced
• 1/2 lb onion, sliced
• 1 medium size apple, slice
• 1 tablespoon minced garlic
• 2 tablespoons dried cranberries

For the sauce

• 2 tablespoons butter
• 3 tablespoons flour
• 1/2 cup white wine
• 1 cup chicken broth
• 1 teaspoon salt
• 1 teaspoon sugar
• 1/4 teaspoon ground black pepper

Click on the link below for the instructions.

Instructions

Cook the spaghetti according to the package instructions. Drain and toss with a little oil so that they wont clump up. Plate the spaghetti onto a large platter.

Heat 2 tablespoons of vegetable oil in a large frying pan. Saute the onion and garlic until soften.

Add the carrots, asparagus and mushroom and saute for bit more.

Lastly, add the peppers.Season with salt.

Place the sauteed vegetables on top of the spaghetti. Sprinkle with slice apples.

In another frying pan. melt the butter. Add the flour to the melted butter and cook until it forms a paste.

Add the white wine and let it cooks off the alcohol for a while. Add the chicken broth until you get the consistency of a sauce.

Drizzle the sauce over the vegetables. Sprinkle the dried cranberries onto the sauce and serve.