Get the latest Heart recipes from Group Recipes. http://www.grouprecipes.com/tag/heart Healthy and hearty, this savory soup delivers protein – and veggies galore! This waistline-friendly, flavorful sensation is the perfect start to a meal, or main-dish classic that can be enjoyed all year round. http://www.grouprecipes.com/108098/provencal-vegetable-soup.html Here's another tummy warming recipe... http://www.grouprecipes.com/108225/white-bean-soup-with-sweet-italian-sausage.html This is a great way to cook some venison or elk stew meat. http://www.grouprecipes.com/107971/venison-stroganoff.html The way we dine on Ne'erday (New Year's Day) in Scotland! We usually buy these from the butcher's - at least, from those who are still allowed to make their own pies on the premises. Bought pies usually come in the familiar foil dish we call an 'ashet', (from the French word 'assiette' for 'plate'), usually without pastry on the bottom, but just the meat and gravy topped with (usually) a puff pastry lid. The trouble is, you can't be sure what you're getting in terms of meat content. The only way to be sure is to make your own at home, using good-quality beef. It's all right to use ready-made pastry, if you haven't the time or inclination to make your own. Traditionally a Scottish steak pie contains only beef and gravy, but the pie police won't arrest you if you add mushrooms and/or kidney! But then it won't be Scottish! I've added some of these variations below. Heavily adapted from several recipes, notably those of Alastair Hendy and Delia Smith. http://www.grouprecipes.com/107969/neerday-steak-pie.html Got this oniline!!! http://www.grouprecipes.com/107745/santas-giblet-cream-gravy.html This recipe makes two meals, one for now and the rest to freeze. Or you can just halve the recipe for one meal. http://www.grouprecipes.com/107374/baked-acorn-squash-with-sausage-asiago-stuffing.html This loaf soars above the pan, and is filled with almost every grain imaginable: red and white quinoa, amaranth, flax, rye and (of course!) wheat. The crust is toothsome while the inside stays nice and tender, and the whole thing is awesome for toast! http://www.grouprecipes.com/107028/ancient-grains-bread.html If the gang likes artichoke dip,they'll love this cross between the popular appetizer and garlic bread. http://www.grouprecipes.com/106697/cheesy-artichoke-garlic-bread.html This is a great hearty lentil soup. It is on the more spicy than sweet side. Hope you enjoy it, it is perfect on a cold winter day. http://www.grouprecipes.com/106356/lentils-with-hot-and-sweet-sausage.html The weather here has been vile, so I have been making comfort food by the cartload. This recipe for the French country-style rib-sticker is perhaps not 100% authentic but quite close, and quite, quite delicious. Colourful too! I find some bacon and gammon joints too salty - even for me! so I parboil them first, which gets rid of some of the excess salt. http://www.grouprecipes.com/106153/pot-au-feu.html