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Mushroom and Dijon Soup

This is inspired by a soup that was on the seasonal menu at Say Cheese in 1994. A great way to showcase the versatility of mustard!

Ran’s Lemon/Olive Tuna CrostiniThis recipe is another example of how versatile our favourite canned tuna is. We love the combination of the tangy olives with the garlicky aioli. If you want to make this a lunch, spread the mixture over a piece of your favourite toasted bread and cover with mozzarella cheese. Bake in a toaster oven to make it a “tuna melt”.