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Cook this: Balsamic roasted vegetables for Easter dinner from Uncomplicated

Cook this: Balsamic roasted vegetables for Easter dinner from Uncomplicated
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Our cookbook of the week is Uncomplicated by Toronto-based chef Claire Tansey. Over the next three days, we’ll feature more recipes from the book and an interview with its author.

When it comes to entertaining, “I try to do as much as I can in advance,” says Claire Tansey . “I just want to sit and enjoy my friends’ company; all those old adages that we know about entertaining.”

Using greenhouse-grown vegetables, this make-ahead side dish is ideal for Easter lunch or dinner: “Good at room temperature, good hot, just flexible; that’s what I’m into.” And if there’s any leftover on Easter Monday, Tansey suggests tucking it into a sandwich with some feta or goat cheese.

“I’m always looking for vegetable dishes for entertaining that I can make in advance,” she says. “Because that’s the worst if your roast is ready and you still have to sauté the green beans or broil the asparagus. When you can do something in advance, it’s so much easier.”

In Uncomplicated, Claire Tansey shares more than 125 doable recipes and advice for improving cooking skills. Penguin Canada
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