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Amanda Bishop's CranBanStrawPeary

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Ingredients1 piece of frozen banana (approximately1/3 of a banana) 5 pieces of frozen pear (a handful,approximately half a pear) 4-5 oz. / 120-150 ml strawberry purée 7-8 oz. / 210-240 ml cranberry juice

DirectionsBlend to make a 16 oz. / 480 mlsmoothie.

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Ingredients1/4 cup/60 ml berries, fresh or frozen 1 small banana, peeled 1 1/2 cup/375 ml low fat milk

DirectionsAdd berries, banana and milk to blender.Whip until smooth.

Yield: 2 (6-oz/175 ml) servings

Avery's Brilliant Brainberry CrumbleAvery's Brilliant Brainberry CrumbleAvery's Brilliant Brainberry CrumbleAvery's Brilliant Brainberry CrumbleAvery's Brilliant Brainberry CrumbleAvery's Brilliant Brainberry CrumbleAvery's Brilliant Brainberry CrumbleAvery's Brilliant Brainberry CrumbleAvery's Brilliant Brainberry CrumbleAvery's Brilliant Brainberry CrumbleAvery's Brilliant Brainberry CrumbleAvery's Brilliant Brainberry CrumbleAvery's Brilliant Brainberry CrumbleAvery's Brilliant Brainberry CrumbleAvery's Brilliant Brainberry CrumbleAvery's Brilliant Brainberry CrumbleAvery's Brilliant Brainberry CrumbleAvery's Brilliant Brainberry CrumbleAvery's Brilliant Brainberry CrumbleAvery's Brilliant Brainberry CrumbleAvery's Brilliant Brainberry CrumbleAvery's Brilliant Brainberry CrumbleAvery's Brilliant Brainberry CrumbleAvery's Brilliant Brainberry CrumbleAvery's Brilliant Brainberry CrumbleAvery's Brilliant Brainberry CrumbleAvery's Brilliant Brainberry CrumbleAvery's Brilliant Brainberry CrumbleAvery's Brilliant Brainberry CrumbleAvery's Brilliant Brainberry CrumbleAvery's Brilliant Brainberry CrumbleAvery's Brilliant Brainberry CrumbleAvery's Brilliant Brainberry Crumble

IngredientsFRUIT LAYER24 ounces / 680 grams fresh blueberries,rinsed, drained2 tbsp / 30 ml maple syrup2 tbsp / 30 ml brown sugar Pinch of cinnamon1 tsp / 5 ml lemon zest1 tsp / 5 ml vanilla1 tbsp / 15 ml unsalted butter, forgreasing the pan

CRUMBLY TOPPING1 cup / 250 ml oatmeal, quick cooking1/4 cup / 60 ml packed brown sugar2 tbsp / 30 ml whole wheat flourPinch cinnamonPinch salt1/4 cup / 60 ml unsalted butter

DirectionsPreheat oven to 375F/191C.

Generously grease a 9- x 9- inch / 23 x 23cm baking dish with 1 tbsp / 15 ml butter.Leave extra butter in the pan.

In baking dish, add blueberries, brownsugar, maple syrup, pinch cinnamon,lemon zest and vanilla. Toss to combine.

In a medium bowl, add oatmeal, brownsugar, flour, salt and cinnamon. Stir tocombine. Cut in butter by rubbing butterinto oatmeal mixture with your fingertipsquickly and thoroughly until butter isincorporated. The mixture should looklike coarse clumpy crumbs.

Evenly sprinkle the crumble mixture ontop of the fruit. Bake crumble inpreheated oven until fruit mixture isbubbly throughout and topping is goldenbrown, about 35 to 45 minutes. Bakingtime depends on the type of pan and ifyou use fresh or frozen blueberries.

Yield: 6 servings

Avery's Crazy Coaster Wings O'FireAvery's Crazy Coaster Wings O'FireAvery's Crazy Coaster Wings O'FireAvery's Crazy Coaster Wings O'FireAvery's Crazy Coaster Wings O'FireAvery's Crazy Coaster Wings O'FireAvery's Crazy Coaster Wings O'FireAvery's Crazy Coaster Wings O'FireAvery's Crazy Coaster Wings O'FireAvery's Crazy Coaster Wings O'FireAvery's Crazy Coaster Wings O'FireAvery's Crazy Coaster Wings O'FireAvery's Crazy Coaster Wings O'FireAvery's Crazy Coaster Wings O'FireAvery's Crazy Coaster Wings O'FireAvery's Crazy Coaster Wings O'FireAvery's Crazy Coaster Wings O'FireAvery's Crazy Coaster Wings O'FireAvery's Crazy Coaster Wings O'FireAvery's Crazy Coaster Wings O'FireAvery's Crazy Coaster Wings O'FireAvery's Crazy Coaster Wings O'FireAvery's Crazy Coaster Wings O'FireAvery's Crazy Coaster Wings O'FireAvery's Crazy Coaster Wings O'FireAvery's Crazy Coaster Wings O'FireAvery's Crazy Coaster Wings O'FireAvery's Crazy Coaster Wings O'FireAvery's Crazy Coaster Wings O'FireAvery's Crazy Coaster Wings O'FireAvery's Crazy Coaster Wings O'FireAvery's Crazy Coaster Wings O'FireAvery's Crazy Coaster Wings O'Fire

Ingredients12 chicken wings, preferably drummettes (about 1.3 lb/590 g), loose skin removed

Salt and pepper, to taste 1/2 tbsp / 7.5 ml flour 1 tbsp / 15 ml olive oil

HOT SAUCE 1/2 cup / 125 ml barbecue sauce 1 tbsp / 15 ml Tabasco sauce or yourfavourite hot sauce, or to taste Veggie sticks, such as carrot, celery, bellpepper, broccoli, cucumber, cauliflower,for serving

DirectionsPreheat oven to 425F / 218C. Line a large baking sheet with foil orusing a roasting pan with rack, linebottom pan with foil.

Remove any loose skin from wings withfingers and then cut off with paring knife.

Season wings with salt and pepper.

Add flour and toss to coat.

Add olive oil and toss to coat.

Transfer wings to the prepared pan andbake.

Flip wings after 15 minutes of baking andcontinue cooking for another 15 minutes.(Total cooking time, about 30 minutes.)

Bake until wings are golden brown andmeat juices are clear and no longer pink.

In a medium bowl, mix barbecue saucewith hot sauce. If desired, heat inmicrowave.

Toss the baked wings in spicy barbecuesauce.

Serve with lots of veggie sticks. Makes 12wings.

Yield: 4 servings (3 wings each)

Avery's Grinning Greek Potato FriesAvery's Grinning Greek Potato FriesAvery's Grinning Greek Potato FriesAvery's Grinning Greek Potato FriesAvery's Grinning Greek Potato FriesAvery's Grinning Greek Potato FriesAvery's Grinning Greek Potato FriesAvery's Grinning Greek Potato FriesAvery's Grinning Greek Potato FriesAvery's Grinning Greek Potato FriesAvery's Grinning Greek Potato FriesAvery's Grinning Greek Potato FriesAvery's Grinning Greek Potato FriesAvery's Grinning Greek Potato FriesAvery's Grinning Greek Potato FriesAvery's Grinning Greek Potato FriesAvery's Grinning Greek Potato FriesAvery's Grinning Greek Potato FriesAvery's Grinning Greek Potato FriesAvery's Grinning Greek Potato FriesAvery's Grinning Greek Potato FriesAvery's Grinning Greek Potato FriesAvery's Grinning Greek Potato FriesAvery's Grinning Greek Potato FriesAvery's Grinning Greek Potato FriesAvery's Grinning Greek Potato FriesAvery's Grinning Greek Potato FriesAvery's Grinning Greek Potato FriesAvery's Grinning Greek Potato FriesAvery's Grinning Greek Potato FriesAvery's Grinning Greek Potato FriesAvery's Grinning Greek Potato FriesAvery's Grinning Greek Potato Fries

Ingredients2 medium Yukon Gold potatoes, washed,skin on2 tbsp / 30 ml olive oil1 clove garlic, grated or chopped1/2 tsp / 2.5 ml dried oreganoSalt and pepper, to taste1 cup / 250 ml tzatziki sauce, for dipping

DirectionsPreheat oven to 400oF/205oC.

Cut potatoes in 1/4-inch/6mm slices.Then cut into 1/4-inch/6mm thick piecesso they measure approximately 1/4-inchx 1/4-inch x 4 1/2-inch/6 mm x 6 mm x 11cm.

Add potato shoestrings, olive oil to amedium bowl. Season with salt andpepper, oregano and garlic. Toss.

Transfer to baking sheet. Don't let potatoshoestrings overlap.

Bake fries until golden brown and centreof potato is tender, about 20 minutes,flipping fries once or twice while baking.Adjust baking time depending on howthin you like your shoestring fries. Servewith tzatziki sauce.

Avery's Guzzle-Worthy GazpachoAvery's Guzzle-Worthy GazpachoAvery's Guzzle-Worthy GazpachoAvery's Guzzle-Worthy GazpachoAvery's Guzzle-Worthy GazpachoAvery's Guzzle-Worthy GazpachoAvery's Guzzle-Worthy GazpachoAvery's Guzzle-Worthy GazpachoAvery's Guzzle-Worthy GazpachoAvery's Guzzle-Worthy GazpachoAvery's Guzzle-Worthy GazpachoAvery's Guzzle-Worthy GazpachoAvery's Guzzle-Worthy GazpachoAvery's Guzzle-Worthy GazpachoAvery's Guzzle-Worthy GazpachoAvery's Guzzle-Worthy GazpachoAvery's Guzzle-Worthy GazpachoAvery's Guzzle-Worthy GazpachoAvery's Guzzle-Worthy GazpachoAvery's Guzzle-Worthy GazpachoAvery's Guzzle-Worthy GazpachoAvery's Guzzle-Worthy GazpachoAvery's Guzzle-Worthy GazpachoAvery's Guzzle-Worthy GazpachoAvery's Guzzle-Worthy GazpachoAvery's Guzzle-Worthy GazpachoAvery's Guzzle-Worthy GazpachoAvery's Guzzle-Worthy GazpachoAvery's Guzzle-Worthy GazpachoAvery's Guzzle-Worthy GazpachoAvery's Guzzle-Worthy GazpachoAvery's Guzzle-Worthy GazpachoAvery's Guzzle-Worthy Gazpacho

Ingredients2 large tomatoes, roughly chopped, formaking tomato juice 1 small clove garlic, chopped or grated 2 tsp / 10 ml Worcestershire sauce(optional)Hot sauce, to taste 1 tbsp / 15 ml extra virgin olive oil 1/2 tsp / 2.5 ml paprika 2 tbsp / 30 ml lemon juice, (about 1/2 alemon) Salt and pepper, to taste

1/2 English cucumber, diced 2 plum tomatoes, diced (optional)1/2 yellow pepper, diced 1/4 small red onion, diced 1/2 small jalapeno, finely diced 2 tbsp / 30 ml chopped parsley

10 baked corn tortilla chips, crushed, forgarnish (optional) 1 avocado, chopped, for garnish (optional)

Directions

To make tomato juice or base ofgazpacho soup: Roughly chop 2 largetomatoes (about 4 cups / 1 L) choppedtomatoes and add to blender. Add garlic,Worcestershire sauce, hot sauce, oliveoil, paprika, lemon juice. Season with saltand pepper. Puree in blender untilsmooth. Strain mixture through sieveinto a large bowl to remove tomatoseeds and skin.

Add diced plum tomatoes, peppers,onion, cucumber, jalapeno and parsley totomato juice. Stir to combine. Taste andadjust seasoning. Refrigerate and letflavours marry and chill, about 1 hour.

Serve soup chilled. If desired, garnisheach serving with a little crushed bakedtortilla chips and chopped avocado.Makes about 4 cups / 1 L.

Yield: 4 servings

Avery's Magical Two Bean ChiliAvery's Magical Two Bean ChiliAvery's Magical Two Bean ChiliAvery's Magical Two Bean ChiliAvery's Magical Two Bean ChiliAvery's Magical Two Bean ChiliAvery's Magical Two Bean ChiliAvery's Magical Two Bean ChiliAvery's Magical Two Bean ChiliAvery's Magical Two Bean ChiliAvery's Magical Two Bean ChiliAvery's Magical Two Bean ChiliAvery's Magical Two Bean ChiliAvery's Magical Two Bean ChiliAvery's Magical Two Bean ChiliAvery's Magical Two Bean ChiliAvery's Magical Two Bean ChiliAvery's Magical Two Bean ChiliAvery's Magical Two Bean ChiliAvery's Magical Two Bean ChiliAvery's Magical Two Bean ChiliAvery's Magical Two Bean ChiliAvery's Magical Two Bean ChiliAvery's Magical Two Bean ChiliAvery's Magical Two Bean ChiliAvery's Magical Two Bean ChiliAvery's Magical Two Bean ChiliAvery's Magical Two Bean ChiliAvery's Magical Two Bean ChiliAvery's Magical Two Bean ChiliAvery's Magical Two Bean ChiliAvery's Magical Two Bean ChiliAvery's Magical Two Bean Chili

Ingredients1 tbsp / 15 ml olive oil 1 small onion, diced (1/2 cup) 1 red bell pepper, diced (about 1 cup) 1 clove garlic, grated or minced 1 cup / 250 ml diced butternut squash orsweet potato, diced (about 1/2-inch dice)

2 bay leaves 2 to 3 tsp / 10 ml to 15 ml chili powder 1/4 tsp / 1 ml cayenne pepper, or to taste1/2 tsp / 2.5 ml ground cumin Leaves from 1 sprig of fresh thyme or 1tsp/5 ml dried thyme 1 tbsp / 15 ml Worcestershire sauce 1 can (27-oz/796 ml) diced plumtomatoes 1 can (14-oz/398 ml) black beans 1 can (14-oz/398 ml) pinto beans

Salt and pepper, to taste 1 cup / 250 ml low sodium chicken stock Whole wheat toasted bread or quinoa orbrown rice, for serving

Option to make it %u201CThree BeanChili%u201D if adding1/2 cup / 125 ml orange lentils, rinsed

Optional ingredients2 rib celery, diced, about 1/2 cup1 lime3 tbsp/45 ml chopped cilantro1/4 tsp / 1 ml ground allspice

1 cup/250 ml corn kernels, fresh or frozenGrated cheese, for serving Sour cream, for serving Avocado, diced, for servingLime wedges, for serving

DirectionsHeat large casserole pot over mediumhigh heat. When pot is hot, add olive oiland onions, red peppers, butternutsquash (and celery, if desired). Seasonwith salt and pepper, 2 tsp/10 ml chilipowder, sprig of thyme, cumin, cayenne,bay leaves (if desired, add allspice andoregano). Cook until vegetables havesoftened slightly, about 5 to 7 minutes.

Add garlic and continue to cook, untilgarlic is soft, about 2 minutes. AddWorcestershire sauce. Add black beansand pinto beans. (Note: add lentils ifdesired, or substitute whatever beans orlegume you like.) Add diced tomatoesand chicken stock. Increase heat to high.Bring chili to a boil.

Reduce heat to medium low. Add corn, ifdesired. Let chili cook, covered, stirringoccasionally, until chili is slightlythickened, beans and lentils are tenderand butternut squash is cooked through,about 25 to 30 minutes. Add cilantro andsqueeze in about 1 tbsp/15 ml fresh limejuice, if desired. Stir. Taste and adjustseasoning with spices to your liking.

Serve chili with slices of toasted wholewheat bread or quinoa or brown rice.Garnish chili with grated cheese, sourcream, avocado and lime wedges, ifdesired. Makes about 6 cups.

Yield: 6 servings.

Avery's Quirky Comfy QuesadillaAvery's Quirky Comfy QuesadillaAvery's Quirky Comfy QuesadillaAvery's Quirky Comfy QuesadillaAvery's Quirky Comfy QuesadillaAvery's Quirky Comfy QuesadillaAvery's Quirky Comfy QuesadillaAvery's Quirky Comfy QuesadillaAvery's Quirky Comfy QuesadillaAvery's Quirky Comfy QuesadillaAvery's Quirky Comfy QuesadillaAvery's Quirky Comfy QuesadillaAvery's Quirky Comfy QuesadillaAvery's Quirky Comfy QuesadillaAvery's Quirky Comfy QuesadillaAvery's Quirky Comfy QuesadillaAvery's Quirky Comfy QuesadillaAvery's Quirky Comfy QuesadillaAvery's Quirky Comfy QuesadillaAvery's Quirky Comfy QuesadillaAvery's Quirky Comfy QuesadillaAvery's Quirky Comfy QuesadillaAvery's Quirky Comfy QuesadillaAvery's Quirky Comfy QuesadillaAvery's Quirky Comfy QuesadillaAvery's Quirky Comfy QuesadillaAvery's Quirky Comfy QuesadillaAvery's Quirky Comfy QuesadillaAvery's Quirky Comfy QuesadillaAvery's Quirky Comfy QuesadillaAvery's Quirky Comfy QuesadillaAvery's Quirky Comfy QuesadillaAvery's Quirky Comfy Quesadilla

Ingredients1 small (8-inch/20 cm) whole wheattortilla1/2 tsp / 2.5 ml Dijon mustard1 tbsp / 15 ml cranberry sauce1/2 ounce / 14 g brie cheese orcamembert, cut into small pieces2 thin slices of turkey (about 1-oz/30 g)Pinch of dried rosemary (optional)1 tsp / 5 ml canola oil or olive oil, forbrushing pan

DirectionsSpread mustard evenly over tortilla. Thenspread cranberry sauce over one half oftortilla. Place turkey on top and dot withpieces of brie. Crush pinch of rosemarywith fingertips and sprinkle on top ofturkey. Fold tortilla in half.

Heat pan over medium high heat. Whenpan is hot, brush pan with oil.

Add folded tortilla to pan. Cook on eachside until golden brown and cheese startsto melt, about 4 minutes per side.

Cut quesadillas in half or thirds. Servewith Quatro Lettuce Salad.

Yield: Makes 1 small quesadilla.

Avery's Special Delivery DinnerAvery's Special Delivery DinnerAvery's Special Delivery DinnerAvery's Special Delivery DinnerAvery's Special Delivery DinnerAvery's Special Delivery DinnerAvery's Special Delivery DinnerAvery's Special Delivery DinnerAvery's Special Delivery DinnerAvery's Special Delivery DinnerAvery's Special Delivery DinnerAvery's Special Delivery DinnerAvery's Special Delivery DinnerAvery's Special Delivery DinnerAvery's Special Delivery DinnerAvery's Special Delivery DinnerAvery's Special Delivery DinnerAvery's Special Delivery DinnerAvery's Special Delivery DinnerAvery's Special Delivery DinnerAvery's Special Delivery DinnerAvery's Special Delivery DinnerAvery's Special Delivery DinnerAvery's Special Delivery DinnerAvery's Special Delivery DinnerAvery's Special Delivery DinnerAvery's Special Delivery DinnerAvery's Special Delivery DinnerAvery's Special Delivery DinnerAvery's Special Delivery DinnerAvery's Special Delivery DinnerAvery's Special Delivery DinnerAvery's Special Delivery Dinner

Ingredients1 cup / 250 ml cooked whole wheatlinguine3 medium shrimp peeled, veined, tailremoved2 tsp / 10 ml butter2 tbsp / 30 ml whipping cream1 tbsp / 15 ml chicken stock1 tbsp / 15 ml parmesan cheese 1 tsp / 5 ml grated garlic 1 sprig fresh thyme 1 cup / 250 ml mixed vegetables Salt and pepper, to taste


Note: if using frozen shrimp - should befully thawed.

Add whipping cream, chicken stock,parmesan cheese, and garlic to smallbowl. Season with salt and pepper. Stir tocombine. Set aside.

Cut a rectangular piece of parchmentpaper, about 13-inch x 16-inches / 32.5cm x 40.5cm. Fold parchment in half.

(Alternatively use aluminum foil if youdon't have parchment paper, adjustcooking time as needed.)

Unfold rectangle of parchment paper.Open and grease centre of parchmentlightly with 1/2 tsp / 2.5 ml butter.

Add linguine, vegetables, shrimp ontoone side of the sheet of parchmentpaper, next to the fold. Leave about a1-inch / 2.5 cm margin around the filling.Pour cream mixture evenly on top offilling. Lightly toss to combineingredients. Dot with remaining butterand fresh thyme leaves.

Seal the parcels by first folding over theempty half of parchment paper. Then,starting at one end, twist the edges ofthe paper together, crimping the edgesto form a tightseal, working along the edge until youhave a half-moon shape. Twist the veryend tightly to create a good seal. Lay theparchment parcel on a baking sheet. Bake about 10 minutes, parcels will puffslightly and turn golden. Transfer theparcels to a plate. Carefully, use scissorsto cut open the packages at the table - itwill be hot and steamy.

Yield 1 serving.

Avery's Veggie KebabsAvery's Veggie KebabsAvery's Veggie KebabsAvery's Veggie KebabsAvery's Veggie KebabsAvery's Veggie KebabsAvery's Veggie KebabsAvery's Veggie KebabsAvery's Veggie KebabsAvery's Veggie KebabsAvery's Veggie KebabsAvery's Veggie KebabsAvery's Veggie KebabsAvery's Veggie KebabsAvery's Veggie KebabsAvery's Veggie KebabsAvery's Veggie KebabsAvery's Veggie KebabsAvery's Veggie KebabsAvery's Veggie KebabsAvery's Veggie KebabsAvery's Veggie KebabsAvery's Veggie KebabsAvery's Veggie KebabsAvery's Veggie KebabsAvery's Veggie KebabsAvery's Veggie KebabsAvery's Veggie KebabsAvery's Veggie KebabsAvery's Veggie KebabsAvery's Veggie KebabsAvery's Veggie KebabsAvery's Veggie Kebabs

Ingredients(16 wooden skewers, soaked in water for1 hour)

PORK SOUVLAKI

1 pork tenderloin, (about 375 grams,cubed into 32 pieces)Salt and pepper, to tasteCanola oil, for brushing grill

PORK SOUVLAKI MARINADE

2 tbsp/15ml olive oil2 cloves garlic, minced2 tsp/10ml oreganoJuice of 1 lemon juice

VEGGIE KABABS

2 small zucchini (or 1 large, sliced inrings)1 red onion, (large dice) 16 small mushrooms16 grape tomatoes16 cubes of pineapple(Pork Souvlaki marinade, if desired)Salt and pepper, to taste(Canola oil, for brushing grill)

ASSEMBLY

Tzatziki, (store bought)8 small whole wheat pita bread

1 cucumber, cubed1 large tomato, cubed1 small red onion, cut in ringsHandful of black kalamata olives,optional

DirectionsPORK SOUVLAKI

For the marinade, combine olive oil,garlic, oregano and lemon juice. Pourmarinade on cubes of pork tenderloinand refrigerate. Marinate for 1 hour. (Porktenderloin is already a tender cut of meatso the marinade is more for flavour thanfor tenderizing. Thread 4 pieces on eachskewer. Season with salt and pepper.

Make sure barbecue/grill is brushedclean. Preheat grill on high heat. Reduceheat to medium low. Brush grill withcanola oil. Grill souvlaki, turning ever 2minutes to ensure even cooking. Cookuntil meat is cooked through, about 10minutes.

VEGGIE KABABS

Thread skewers with vegetables as youlike. Brush veggies with a Pork Souvlakimarinade or just season with salt andpepper.

Make sure barbecue/grill is brushedclean. Preheat grill on high heat. Reduceheat to medium low. Brush grill withcanola oil. Grill veggie kebabs, turningever 2 minutes to ensure even cooking.Cook until veggies are tender but notmushy, about 5 to 7 minutes.

ASSEMBLY

Serve kebabs with pita bread,

Awesome Fuel BarsAwesome Fuel BarsAwesome Fuel BarsAwesome Fuel BarsAwesome Fuel BarsAwesome Fuel BarsAwesome Fuel BarsAwesome Fuel BarsAwesome Fuel BarsAwesome Fuel BarsAwesome Fuel BarsAwesome Fuel BarsAwesome Fuel BarsAwesome Fuel BarsAwesome Fuel BarsAwesome Fuel BarsAwesome Fuel BarsAwesome Fuel BarsAwesome Fuel BarsAwesome Fuel BarsAwesome Fuel BarsAwesome Fuel BarsAwesome Fuel BarsAwesome Fuel BarsAwesome Fuel BarsAwesome Fuel BarsAwesome Fuel BarsAwesome Fuel BarsAwesome Fuel BarsAwesome Fuel BarsAwesome Fuel BarsAwesome Fuel BarsAwesome Fuel Bars

Ingredients1 cup/250 ml whole wheat flour 1/2cup/125ml brown sugar1/4 tsp/1ml salt2 tbsp/30ml wheat germ 1 1/2cups/375ml quick cooking oats1/2 cup/250ml chopped dried apricots3 tbsp/45ml whole flax seeds1/4 cup/60ml chopped walnuts1/4 cup/60ml sunflower seeds, unsalted1/4 cup/60ml unsweetened applesauce2 large eggs, preferably Omega 3 eggs1/4 cup/60ml margarine, melted1 tbsp/15ml honey

1 tsp/5ml vanillaCanola oil, for coating pan

DirectionsPreheat oven to 350 degrees F./180degrees C.

Line a 9x9-inch pan/2.5L baking pan withfoil or parchment paper. Brush withcanola oil to coat.

In large bowl, add flour, brown sugar andsalt and whisk to combine. Stir in wheatgerm, oats, apricots, flaxseed, walnutsand sunflower seeds. Set aside.

In medium bowl, add eggs, margarine,honey and vanilla and whisk to combine.

Add wet ingredients to dry ingredientsand stir to combine. Spread evenly inprepared pan.

Bake for 20 to 25 minutes, until edgesare golden.

Remove from oven. Transfer to wire rackand let cool completely. Cut into 24 bars.Store in airtight container.

Yield: Makes 24 bars/ 24 servings

Chef Betteridge's Falafel BurgersChef Betteridge's Falafel BurgersChef Betteridge's Falafel BurgersChef Betteridge's Falafel BurgersChef Betteridge's Falafel BurgersChef Betteridge's Falafel BurgersChef Betteridge's Falafel BurgersChef Betteridge's Falafel BurgersChef Betteridge's Falafel BurgersChef Betteridge's Falafel BurgersChef Betteridge's Falafel BurgersChef Betteridge's Falafel BurgersChef Betteridge's Falafel BurgersChef Betteridge's Falafel BurgersChef Betteridge's Falafel BurgersChef Betteridge's Falafel BurgersChef Betteridge's Falafel BurgersChef Betteridge's Falafel BurgersChef Betteridge's Falafel BurgersChef Betteridge's Falafel BurgersChef Betteridge's Falafel BurgersChef Betteridge's Falafel BurgersChef Betteridge's Falafel BurgersChef Betteridge's Falafel BurgersChef Betteridge's Falafel BurgersChef Betteridge's Falafel BurgersChef Betteridge's Falafel BurgersChef Betteridge's Falafel BurgersChef Betteridge's Falafel BurgersChef Betteridge's Falafel BurgersChef Betteridge's Falafel BurgersChef Betteridge's Falafel BurgersChef Betteridge's Falafel Burgers

IngredientsFALAFEL BURGERS1 cup / 250 ml dried chickpeas5 oz /142 g of white cooking onion, finelychopped2 tbsp / 30 ml finely chopped Italian flatleaf parsley 2 tbsp / 30 ml finely chopped freshcilantro 1 lemon rasped 1 tsp / 5 ml salt 1 tsp / 5 ml of smoked paprika 1/2 tsp / 2.5 ml of chili powder 2 cloves of garlic, rasped 1 tsp / 5 ml cumin 1 tsp / 5 ml baking powder 4-6 tbsp / 60-90 ml flour 8 oz / 227 g of pickled turnips 8 oz / 227 g of tahini sauce 4 large pieces of leaf lettuce 2 red hot house tomatoes 12 mini whole wheat buns 1 red pepper 1 bag of mini carrots 1 packet of mini cucumbers

TAHINI1/3 of a cup / 83 ml of tahini 1/3 of a cup / 83 ml of water 1 clove of garlic minced 1 lemon rasped and half of the juice 1 tsp / 5 ml of chopped Italian parsley

DirectionsFALAFEL BURGERS1. Put the chickpeas in a large bowl andadd enough cold water to cover them byat least 2 inches. Let soak overnight andthen drain.

2. Place the drained, uncooked chickpeasand the onions in the bowl of a foodprocessor fitted with a steel blade. Addthe parsley, cilantro, salt, hot pepper,garlic, and cumin. Process until blendedbut not pureed.

3. Sprinkle in the baking powder and 4tablespoons of the flour, and pulse. Youwant to add enough bulgur or flour sothat the dough forms a small ball and nolonger sticks to your hands. Turn into abowl and refrigerate, covered, for severalhours.

4. Form the chickpea mixture into ballsabout the size of walnuts and then formthem into round mini burger shapes

5. Sauté the patties in a lightly oiled pan.If they fall apart, add a little flour. Thensauté about 6 patties at once for a fewminutes on each side, or until goldenbrown. Alternately: Heat 3 inches of oil to 375degrees in a deep pot or wok and fry 1ball to test.

6. Build the mini falafel burgers by firstplacing the leaf lettuce on the bottom onthe mini bun, followed by a slice oftomato, then the cooked falafel, now aslice of pickled turnip and then followedby a drizzle of tahini.

TAHINICombine all of the ingredient together ina large metal bowl.

Chef Dufflet's Chocolate Molten Lava

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IngredientsCHEF DUFFLET'S CHOCOLATE MOLTENLAVA CAKES3/4 cup / 175 ml butter 3/4 cup / 175 ml sugar 12 oz / 350 grams semi sweet chocolate 4 eggs 4 egg yolks 1 cup / 250 ml all purpose flour 2 tsp / 10 ml pure vanilla extract

TRUFFLE CENTRES4 oz. / 115 g semi sweet chocolate 1/3 cup / 80 ml whipping cream 1 tsp / 5 ml pure vanilla extract

DirectionsCHOCOLATE MOLTEN LAVA CAKESPreheat oven to 350 degrees F. Grease 8%u2013 3/4 cup ramekins with smallamount of soft butter. Line the bottomswith parchment paper circles. Melt the chocolate and butter oversimmering water. Let cool to roomtemperature.In a separate bowl, whip the eggs, eggyolks and sugar until light and very thick.Fold in chocolate mixture and vanilla.Add the flour and blend just untilcombined. Spoon half into the prepared ramekins.Place frozen truffle in centre of each.Spoon remaining batter over top.

Bake until tops are shiny and cakes havestarted to pull away from sides, approx22-25 minutes. Let cool for 5 minutes.Run knife around sides of ramekins toloosen and turn out onto serving plates.Serve with a scoop of vanilla ice cream.

TRUFFLE CENTRESChop chocolate into small pieces. Heatcream until simmering and pour overchocolate. Whisk until smooth.Refrigerate until firm, then spoon into 8mounds. Roll into balls. Cover and freezeuntil frozen.

Chef John Klianis' SpanakotriopitaChef John Klianis' SpanakotriopitaChef John Klianis' SpanakotriopitaChef John Klianis' SpanakotriopitaChef John Klianis' SpanakotriopitaChef John Klianis' SpanakotriopitaChef John Klianis' SpanakotriopitaChef John Klianis' SpanakotriopitaChef John Klianis' SpanakotriopitaChef John Klianis' SpanakotriopitaChef John Klianis' SpanakotriopitaChef John Klianis' SpanakotriopitaChef John Klianis' SpanakotriopitaChef John Klianis' SpanakotriopitaChef John Klianis' SpanakotriopitaChef John Klianis' SpanakotriopitaChef John Klianis' SpanakotriopitaChef John Klianis' SpanakotriopitaChef John Klianis' SpanakotriopitaChef John Klianis' SpanakotriopitaChef John Klianis' SpanakotriopitaChef John Klianis' SpanakotriopitaChef John Klianis' SpanakotriopitaChef John Klianis' SpanakotriopitaChef John Klianis' SpanakotriopitaChef John Klianis' SpanakotriopitaChef John Klianis' SpanakotriopitaChef John Klianis' SpanakotriopitaChef John Klianis' SpanakotriopitaChef John Klianis' SpanakotriopitaChef John Klianis' SpanakotriopitaChef John Klianis' SpanakotriopitaChef John Klianis' Spanakotriopita

Ingredients1 leek, chopped1kg/2lbs spinach1 green onion, chopped30 ml/ 2tbsp dill250ml/ 1 cup feta cheese2 sheets phyllo pastrymelted butter, to brush on phyllo dough

DirectionsPREPARING THE LEEKSoak the chopped leek in a bowl of waterfor 30 minutes. Then remove the leavesfrom the bowl using a strainer and placeinto a pot of boiling water forapproximately 1 minute to 2 minutes untilthey get soft. Remove the leek from thepot using tongs and a strainer

PREPARING THE SPINACHIn a separate pot of boiling water, slowlyplace the Spinach into the pot and cookuntil the leaves are dark green. Removeusing tongs and a strainer and place theSpinach in an bowl containing water andice known as an ice bath to stop thecooking process.

Remove the Spinach from the ice bathand squeeze it thoroughly to remove asmuch water from it as possible.

PREPARING THE FILLING

Combine the Spinach, some of the Leeks,Dill, Feta Cheese and a pinch of GreenOnion and mix in a bowl.

PREPARING THE PHYLLO PASTRYPlace two phyllo dough sheets (one ontop of the other) on a clean surface. Ifusing rectangular shaped dough, makesure the shorter side is placed in front ofyou so that it runs parallel to the edge ofthe surface you are working on.

Brush the melted butter on the entiresurface of the phyllo dough sheet that isfacing you. Place some of the filling ontothe sheet; preferably approximately aninch and a half away from the side of thedough that is closest to you and an equaldistance between the sides of the doughto your right and left.

Next, fold the right and left sides of thedough over the filling to meet at thecenter. When folded, each side shouldcover their half of the filling. In otherwords, the right side would cover theright half, and the left side would coverthe left half.

Brush some melted butter on the doughclosest to you. This will be extra doughthat will be used to fold on top of therecently folded area. Then roll the doughforward taking up the length of theremaining dough, sealing the dough bybrushing melting butter on it so that thesides stay together.

Place into an oven preheated to 350F for40 to 50 minutes or un

Chef Robert Bartley's Fruit Energy

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Ingredients5 bananas1 pint strawberries1 pint blueberries1 pint raspberries1 pint blackberries2 cups waterA little maple syrup to taste forsweetness.

DirectionsChop bananas, add to blenderClean and hull strawberries, add toblenderWash blueberries, raspberries and blackberries and add to blenderAdd water and maple syrup and blenduntil smooth

Chef Robert Bartley's Penne with

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IngredientsOne package of whole wheat penne1 medium onion, chopped1 medium carrot, chopped6 cloves of garlic, chopped1/2 lb. mushrooms, chopped1 28oz. can of chopped plum tomatoes1 tbsp. extra virgin olive oil1 tbsp. Italian seasoningSalt and pepper, to taste1 lb sliced cooked chicken breast

Directions1. Heat oil in large saucepot. When hot,add vegetables to "sweat." Be sure toseason.2. Add canned tomatoes and Italianseasoning. Bring sauce to boil and allowto cook slowly approximately half anhour. Then add cooked sliced chicken.3. In the meantime, put on a large pot ofwater to boil. Add a pinch of salt.4. Once boiling, add pasta to water andstir immediately and often for theduration of the cooking.5. Strain pasta and immediately add tosauce. Do not rinse pasta.6. Mix together and add parmesancheese. 7. Serve.

Serves 4

Chef Winlai Wong's Delicious Pork

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IngredientsDUMPLING FILLING1/2 cup ground pork2 tablespoons green onion1/2 cup nappa cabbage, julienned1 tablespoon ginger, finely grated1 teaspoon oyster sauce1 teaspoon soy sauce1/2 teaspoon white pepper1/2 teaspoon sesame oil1 package Chinese perogy wraps, round1 tsp water for sealing edges2 tablespoons canola oil

SOUR GINGER RICE VINEGAR SAUCE1/2 cup red rice vinegarslivers of fresh ginger

EQUIPMENT1 non stick pan1 pair tongspot filled with boiling water1 slotted spoon

DirectionsIn a bowl, mix the pork, green onion,cabbage, ginger and all the seasonings. Wrap and let it sit in the fridge for atleast 2 hours.

To wrap, place a tablespoon of porkmixture into the center of the wrap.Lightly moisten the

edges with water. Fold into a half moon.

To cook:

Have a pot of water boiling, pre-heat anon stick pan over medium heat.Place 5 or 6 dumplings in the water, cookfor 5 minutes or until the dumplings floatand remove with a slotted spoon. Oncethe dumplings have been blanched, placethem onto the preheated pan and cookuntil golden brown in color. This shouldtake 1-2 minutes.

Yields 20 dumplings

To make the sauce, combine the vinegarand ginger.

Extra tips:You can make dumplings and freezethem.You can steam the dumpling and not panfry them.You can make it with ground chicken orvegetarian.

Chicken FingersChicken FingersChicken FingersChicken FingersChicken FingersChicken FingersChicken FingersChicken FingersChicken FingersChicken FingersChicken FingersChicken FingersChicken FingersChicken FingersChicken FingersChicken FingersChicken FingersChicken FingersChicken FingersChicken FingersChicken FingersChicken FingersChicken FingersChicken FingersChicken FingersChicken FingersChicken FingersChicken FingersChicken FingersChicken FingersChicken FingersChicken FingersChicken Fingers

Ingredients3 chicken breasts, boneless, skinless1/2 cup/125ml flour2 eggs1 cup/250ml whole wheat bread crumbsSalt and pepper, to taste3 tbsp/45ml canola oil

DirectionsPreheat oven to 375 degrees F./191degrees C. /Gas Mark 5.

Set up breading station: Add flour toshallow dish or large plate. Add egg toshallow dish or bowl. Beat egg with fork.Add bread crumbs to another shallowdish or large plate.

Cut each chicken breast in 4 pieces.Season chicken with salt and pepper.

Dredge each chicken piece lightly butthoroughly in flour. Next dip flour-coatedchicken piece in beaten eggs. Finallycoat egg-coated chicken piece in breadcrumbs. Repeat with all chicken pieces.

Heat large frying pan over medium highheat. Add canola oil. When oil is hot. Addchicken pieces. Don't over crowd thepan. Cook in batches in frying pan ifneeded. Cook fingers on each side untilgolden brown, about 2 minutes on eachside.

Finish cooking in oven, until chickenfingers are cooked through, about 7minutes depending on thickness ofchicken.

Chili À La Lily Chili À La Lily Chili À La Lily Chili À La Lily Chili À La Lily Chili À La Lily Chili À La Lily Chili À La Lily Chili À La Lily Chili À La Lily Chili À La Lily Chili À La Lily Chili À La Lily Chili À La Lily Chili À La Lily Chili À La Lily Chili À La Lily Chili À La Lily Chili À La Lily Chili À La Lily Chili À La Lily Chili À La Lily Chili À La Lily Chili À La Lily Chili À La Lily Chili À La Lily Chili À La Lily Chili À La Lily Chili À La Lily Chili À La Lily Chili À La Lily Chili À La Lily Chili À La Lily

Ingredients1 tbsp / 15 ml canola oil 1 lb / 454 g extra lean ground beef orextra lean ground turkey1 small onion, diced (about 1/2 cup) 1 red pepper, diced (about 1 cup) 2 cloves garlic, grated or minced 1 (14-oz/398 ml) can kidney beans, rinsedand drained 1 can (27-oz/796 ml) diced plumtomatoes 1 tbsp / 15 ml tomato paste 1 cup / 250 ml low sodium chicken stock2 large bay leaves 2 to 3 tsp / 10 ml to 15 ml chili powder1 tbsp / 15 ml Worcestershire sauce Salt and pepper, to taste Whole wheat toasted bread or quinoa orbrown rice, for serving

Optional ingredients1 tsp/5 ml dried oregano2 rib celery, diced, about 1/2 cup 1 jalapeno, diced (about 1 tbsp)2 tbsp / 30 ml chopped cilantro, forserving Hot sauce, to taste, for serving Grated cheese, for serving Sour cream, for serving

DirectionsHeat large casserole pot over mediumhigh heat. When pot is hot, add canola oiland ground meat. Season meat with saltand pepper. As meat browns, stir to cookevenly. When meat is well browned,about 5 to 8 minutes, season with 2tsp/10 ml chili powder, oregano and bayleaves. Add celery, onions, red peppersand jalapeno. Cook until vegetables havesoftened slightly, about 5 minutes.

Add garlic and continue to cook, untilgarlic is soft, about 2 minutes. AddWorcestershire sauce and kidney beans.If you don't like a lot of beans in yourchili, mash some of the beans with apotato masher. Add diced tomatoes,tomato paste and chicken stock. Increaseheat to high and bring chili to a boil.

Reduce heat to medium low. Let chilicook, partially covered, stirringoccasionally, until chili is slightlythickened, vegetables are soft, about 25to 30 minutes. Add cilantro, if desired.Taste for seasoning. Adjust with morechili powder. Serve chili with slices oftoasted whole wheat bread, or quinoa orbrown rice. Also serve with gratedcheese and/or sour cream if desired.

Makes about 6 cups. Yield: 6 servings.

Chocolate SalamiChocolate SalamiChocolate SalamiChocolate SalamiChocolate SalamiChocolate SalamiChocolate SalamiChocolate SalamiChocolate SalamiChocolate SalamiChocolate SalamiChocolate SalamiChocolate SalamiChocolate SalamiChocolate SalamiChocolate SalamiChocolate SalamiChocolate SalamiChocolate SalamiChocolate SalamiChocolate SalamiChocolate SalamiChocolate SalamiChocolate SalamiChocolate SalamiChocolate SalamiChocolate SalamiChocolate SalamiChocolate SalamiChocolate SalamiChocolate SalamiChocolate SalamiChocolate Salami

Ingredients3.5 oz / 100 g dark chocolate3.5 oz / 100 g milk chocolate3 tbsp / 45 ml butter2 tbsp / 30 ml honeyPinch of cinnamonPinch of salt1 tsp / 5 ml vanilla4 lady finger cookies1/2 cup / 125 ml almonds, chopped, skinon, toasted 1 cup / 250 ml rice cereal1/2 cup / 125 ml dried cherries (finelychopped, if desired), or cranberries orapricots,finely chopped

DirectionsFruit, for serving with salami (trystrawberries, kiwis, pomegranate orraspberries)

Melt dark chocolate, milk chocolate andbutter, over double boiler. (A doubleboiler is when you place a heat safe bowlover a pot of simmering water. Do not letthe bowl touch the water. If the heat istoo high, it will scorch the chocolate.)

When chocolate is melted, stir in honey,cinnamon, salt and vanilla.

Add lady fingers to re-sealable plasticbag and crush with rolling pin so theyresemble rough coarse crumbs. You needabout 1 cup / 250 ml.

Add lady finger crumbs, almonds, ricecereal and dried cherries to thechocolate mix. Stir to combine.

Combine chocolate mixture with drymixture. Stir with spatula to thoroughlycombine. Let cool for 10 to 15 minutes.This will make it easier to roll themixture.

Place a piece of plastic wrap, thenparchment paper on top, each about 60inches / 152 cm in length on worksurface. Plop spoonfuls of the chocolatemixture onto parchment paper, forming alog shape (about 40-inches x 3-inch/102cm x 7 cm).

Tightly roll log in plastic wrap so width isabout 2-inches/5 cm. Taper ends sorounded like a salami. Refrigerate untilset, about 2 to 3 hours.

Cut chocolate salami into 1/2-inch/1.3 cmslices. Serve with small dollop (about 1tsp/5ml) of yogurt cream. Store inrefrigerator. Makes about 20 slices.

Yield: 20 servings

CrêpesCrêpesCrêpesCrêpesCrêpesCrêpesCrêpesCrêpesCrêpesCrêpesCrêpesCrêpesCrêpesCrêpesCrêpesCrêpesCrêpesCrêpesCrêpesCrêpesCrêpesCrêpesCrêpesCrêpesCrêpesCrêpesCrêpesCrêpesCrêpesCrêpesCrêpesCrêpesCrêpes

Ingredients2 large eggs1 1/4 cups/310ml low fat milk (1%)1/4 cup/60ml whole wheat flour1/2 cup/125ml all purpose flour1/4 tsp/1ml salt1 tsp/5ml sugar1 tbsp/15ml melted butterCanola oil, for brushing the pan

For Orange Cinnamon Crêpes

For 1 serving: 1 tsp cinnamon sugar1/4 cup Mandarin orangesIcing sugar, for dusting

For 12 servings:12 tsp/60ml cinnamon sugar3 cups Mandarin orangesIcing sugar, for dusting

DirectionsWhisk eggs, milk, whole wheat flour, allpurpose flour, salt, sugar and meltedbutter in large bowl until combined,alternatively mix in a blender.

Cover and refrigerate for 1 to 2 hours orovernight. Letting the batter rest makes asmooth batter and tender finished crêpe.Consistency of batter should be that soable to easily pour it, similar toconsistency of whipping cream. Thin witha little water or milk if batter is too thick.

Heat pan over medium heat. Use5-inch/13cm or 7-inch/18cm crêpe pan ornon stick fry pan works. When pan is hot,brush with oil. Remove excess with papertowel. Pour 2 tbsp/30ml to 3 tbsp/45mlof batter into centre of pan, swirling panso batter evenly coats the bottom of thepan. Cook until set, about 1 minute.Loosen and flip crêpe with oven heatproof spatula or fork. Let cook foranother 30 seconds.

Transfer to parchment lined dish orcookie rack. Stack crepes one on top ofthe other.

Makes: 2 cups of batter

Yield: sixteen 5-inch crêpes or twelve7-inch crêpes

For Orange Cinnamon Crêpes

For 1 serving:1 tsp cinnamon sugar1/4 cup Mandarin orangesIcing sugar, for dusting

For 12 servings:12 tsp/60ml cinnamon sugar3 cups Mandarin orangesIcing sugar, for dusting

Sprinkle each crêpe with 1 tsp/5mlcinnamon sugar and 1/4 cup mandarinoranges. Roll. Dust with a little icingsugar.

Granola Breakfast ParfaitGranola Breakfast ParfaitGranola Breakfast ParfaitGranola Breakfast ParfaitGranola Breakfast ParfaitGranola Breakfast ParfaitGranola Breakfast ParfaitGranola Breakfast ParfaitGranola Breakfast ParfaitGranola Breakfast ParfaitGranola Breakfast ParfaitGranola Breakfast ParfaitGranola Breakfast ParfaitGranola Breakfast ParfaitGranola Breakfast ParfaitGranola Breakfast ParfaitGranola Breakfast ParfaitGranola Breakfast ParfaitGranola Breakfast ParfaitGranola Breakfast ParfaitGranola Breakfast ParfaitGranola Breakfast ParfaitGranola Breakfast ParfaitGranola Breakfast ParfaitGranola Breakfast ParfaitGranola Breakfast ParfaitGranola Breakfast ParfaitGranola Breakfast ParfaitGranola Breakfast ParfaitGranola Breakfast ParfaitGranola Breakfast ParfaitGranola Breakfast ParfaitGranola Breakfast Parfait

Ingredients1/2 cup/125ml granola1/2 cup/125ml fruit (use plums andpeaches, cherries)3/4 cup/185ml yogurt (175gramcontainer)

DirectionsLayer yogurt, fruit and granola in parfaitglasses or other 6-ounce to 8-ounceglass.

Yield: 1 serving

Home-Made Orange Soda PopHome-Made Orange Soda PopHome-Made Orange Soda PopHome-Made Orange Soda PopHome-Made Orange Soda PopHome-Made Orange Soda PopHome-Made Orange Soda PopHome-Made Orange Soda PopHome-Made Orange Soda PopHome-Made Orange Soda PopHome-Made Orange Soda PopHome-Made Orange Soda PopHome-Made Orange Soda PopHome-Made Orange Soda PopHome-Made Orange Soda PopHome-Made Orange Soda PopHome-Made Orange Soda PopHome-Made Orange Soda PopHome-Made Orange Soda PopHome-Made Orange Soda PopHome-Made Orange Soda PopHome-Made Orange Soda PopHome-Made Orange Soda PopHome-Made Orange Soda PopHome-Made Orange Soda PopHome-Made Orange Soda PopHome-Made Orange Soda PopHome-Made Orange Soda PopHome-Made Orange Soda PopHome-Made Orange Soda PopHome-Made Orange Soda PopHome-Made Orange Soda PopHome-Made Orange Soda Pop

Ingredients1 tbsp/15ml frozen orange juiceconcentrate (100 % pure juice) (thawedslightly)1 cup/250ml soda water or sparklingwater (chilled)

DirectionsAdd orange juice concentrate to tallglass. Fill with soda water. Stir. Add ice ifdesired. Yield: 1 serving (8-ounce)

Jennifer Italiano's Raw LasagnaJennifer Italiano's Raw LasagnaJennifer Italiano's Raw LasagnaJennifer Italiano's Raw LasagnaJennifer Italiano's Raw LasagnaJennifer Italiano's Raw LasagnaJennifer Italiano's Raw LasagnaJennifer Italiano's Raw LasagnaJennifer Italiano's Raw LasagnaJennifer Italiano's Raw LasagnaJennifer Italiano's Raw LasagnaJennifer Italiano's Raw LasagnaJennifer Italiano's Raw LasagnaJennifer Italiano's Raw LasagnaJennifer Italiano's Raw LasagnaJennifer Italiano's Raw LasagnaJennifer Italiano's Raw LasagnaJennifer Italiano's Raw LasagnaJennifer Italiano's Raw LasagnaJennifer Italiano's Raw LasagnaJennifer Italiano's Raw LasagnaJennifer Italiano's Raw LasagnaJennifer Italiano's Raw LasagnaJennifer Italiano's Raw LasagnaJennifer Italiano's Raw LasagnaJennifer Italiano's Raw LasagnaJennifer Italiano's Raw LasagnaJennifer Italiano's Raw LasagnaJennifer Italiano's Raw LasagnaJennifer Italiano's Raw LasagnaJennifer Italiano's Raw LasagnaJennifer Italiano's Raw LasagnaJennifer Italiano's Raw Lasagna

IngredientsThis lasagna has a few steps but is trulyworth it. Skip or add some of yourfavorite ingredients instead.

NOODLES6-8 zucchini that have been mandolin orsliced horizontally as thin as possible

RICOTTA 'CHEESE'4 cups / 1 L of soaked cashews2 cloves of garlic2 heaping tbsp / 30 ml of nutritionalyeast (optional)2 tbsp / 30 ml of yellow onion2 tbsp / 30 ml of fresh herbs of yourchoice (thyme, basil, parsley, or acombination)Juice of 2 lemons1 cup / 250 ml of water2tbsp / 30 ml of olive oil

FRESH BASIL PESTO2 cups / 500 ml of packed fresh basil 1/2 cup /125 ml of sprouted sunflowerseeds3/4 cup / 188 ml of olive oil1 tsp / 5 ml of Celtic sea saltPinch of ground black pepper

DirectionsRICOTTA CHEESEBlend onions and garlic in food processorwith 1/4 of water to obtain a paste. Addcashews and remaining ingredientsexcept for fresh herbs. Process untilsmooth. You may want to add waterslowly as you go. You do not want this tobe too watery. It should have a thickconsistency. Once smooth, add freshherbs and mix.Add water as needed to make smooth.

FRESH BASIL PESTOPlace all ingredients, except forsunflower seeds and blend. Addsunflower seeds and pulse. You wantchucky pieces of sunflower seeds. Do notover blend.

ASSEMBLE:Horizontally lay slices of the zucchininoodle on the bottom of a 12" by 20"lasagna pan (or whatever size you have).Be sure to overlap ends of noodles anddouble up. Spread marinated tomatoesand all their juices on first layer. Top thislayer with a double layer of noodles theopposite direction, still overlapping.Spread ricotta 'cheese' on next layer. Youmay want to use a little bit of water onyour hands or spatula in order to spreadthe 'cheese' smoothly. Top 'cheese' withbasil pesto. Layer a third layer of noodlesgoing the opposite direction again, stilloverlapping and topping with sundriedtomato tapenade. Top with another layerof noodles. Garnish with fresh basil.

Serve at room temperature. Yields 12pieces.

Joanne Yolles' Incredible Crème

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Ingredients4 cups (900 ml) 35% cream3/4 cup (150 gm) sugar1 vanilla bean, split lengthwise9 large egg yolksApprox. 1/2 cup (100gm) sugar forcaramelizing

DirectionsPreheat oven to 300F. Place 8 fluted flan dishes into each oftwo roasting pans. (Depending on thesize of your oven, you may have to bakethe custards in two stages)

Mix cream and sugar in a medium sizesaucepan. Using a small sharp knife,scrape the seeds from the vanilla beanthen add seeds and bean to saucepan. Stir over medium heat until the sugardissolves and the mixture comes to asimmer. Remove from heat and steep for10 minutes.

Whisk yolks in a medium bowl untilblended. Gradually whisk in the hotcream mixture just to blend. Strain themixture then divide among flan dishes.

Place the roasting pans on the centrerack of the oven. Carefully pour hotwater into the outer pan to come abouthalfway up the sides of the flan dishes.

Bake the custard until almost set in thecentre when the pans are gently shaken,about 40-45 minutes.

Using a metal spatula, transfer custardsto work surface and cool about 30minutes. Chill at least 3 hours beforeserving.

To serve, preheat oven to "broil." Sprinkle about 1 tbsp of sugar evenlyover each custard. Place crème brûléeson cookie sheet before broiling in ovenfor 1-2 minutes, or until sugar melts andbrowns evenly. Let crème brûlées sit toallow sugar to harden, then serve.

Alternately:To serve, sprinkle about 1 tablespoonsugar evenly over each custard. Workingwith one dish at a time, hold a blowtorchso that the flame is 2 inches above thesurface. Direct the flame so that thesugar melts and browns evenly. Serveimmediately.

Lily's Clever Strawberry CobblerLily's Clever Strawberry CobblerLily's Clever Strawberry CobblerLily's Clever Strawberry CobblerLily's Clever Strawberry CobblerLily's Clever Strawberry CobblerLily's Clever Strawberry CobblerLily's Clever Strawberry CobblerLily's Clever Strawberry CobblerLily's Clever Strawberry CobblerLily's Clever Strawberry CobblerLily's Clever Strawberry CobblerLily's Clever Strawberry CobblerLily's Clever Strawberry CobblerLily's Clever Strawberry CobblerLily's Clever Strawberry CobblerLily's Clever Strawberry CobblerLily's Clever Strawberry CobblerLily's Clever Strawberry CobblerLily's Clever Strawberry CobblerLily's Clever Strawberry CobblerLily's Clever Strawberry CobblerLily's Clever Strawberry CobblerLily's Clever Strawberry CobblerLily's Clever Strawberry CobblerLily's Clever Strawberry CobblerLily's Clever Strawberry CobblerLily's Clever Strawberry CobblerLily's Clever Strawberry CobblerLily's Clever Strawberry CobblerLily's Clever Strawberry CobblerLily's Clever Strawberry CobblerLily's Clever Strawberry Cobbler

IngredientsFRUIT LAYER2 lb / 907 g fresh strawberries, washed,stems removed, quartered 2 tbsp / 30 ml sugar2 tbsp / 30 ml honey1 tsp / 5 ml orange zest1 tsp / 5 ml vanillaPinch of allspice1 tbsp / 15 ml butter, for greasing the pan

COBBLER TOPPING1/4 cup / 60 ml whole wheat flour1/2 cup / 125 ml all purpose flour2 tsp / 10 ml baking powder1/4 tsp / 1 ml salt3 tbsp / 45 ml sugar3 tbsp/ 45 ml cold butter, cut in cubes1 tsp / 5 ml vanilla1/2 cup / 125 ml milk (2% milk)


Generously grease a 9- x 9- inch / 23 x 23cm baking dish with 1 tbsp / 15 ml butter.Leave extra butter in the pan. Cutstrawberries in quarters, about 6 cups /1.5 L.

In baking dish, add strawberries, sugar,honey, allspice, orange zest and vanilla.Toss to combine. Set aside and makecobbler topping. Add whole wheat flour,all purpose flour, baking powder, sugarand salt to a large bowl. Stir tothoroughly combine the dry ingredients.

Cut in butter, that is, rub butter into flourmixture with your fingertips quickly andthoroughly until butter is incorporatedinto flour. The mixture will look likecoarse crumbs. It's okay if the crumbs arenot the same size. Try not to overworkthe mixture - the butter will melt out andthe texture of the topping won't be asfluffy.

Add milk and vanilla to flour mixture. Stirin the milk with a wooden spoon - don'tovermix - you just want the batter tostart coming together.

Plop spoonfuls of batter onto top of fruitmixture. (Note: You don't spread thebatter on top, you want some of the fruitmixture to show through so you have acobblestoneeffect when the cobbler bakes.)

Bake in preheated oven until fruitmixture is bubbly throughout andtopping is golden brown, about 35 to 40minutes, depends how juicy thestrawberries are. (Note: If topping isgetting too brown, loosely cover cobblerwith foil paper.)

Yield: 6 servings

Lily's Cran-Orange Crinkle PopsLily's Cran-Orange Crinkle PopsLily's Cran-Orange Crinkle PopsLily's Cran-Orange Crinkle PopsLily's Cran-Orange Crinkle PopsLily's Cran-Orange Crinkle PopsLily's Cran-Orange Crinkle PopsLily's Cran-Orange Crinkle PopsLily's Cran-Orange Crinkle PopsLily's Cran-Orange Crinkle PopsLily's Cran-Orange Crinkle PopsLily's Cran-Orange Crinkle PopsLily's Cran-Orange Crinkle PopsLily's Cran-Orange Crinkle PopsLily's Cran-Orange Crinkle PopsLily's Cran-Orange Crinkle PopsLily's Cran-Orange Crinkle PopsLily's Cran-Orange Crinkle PopsLily's Cran-Orange Crinkle PopsLily's Cran-Orange Crinkle PopsLily's Cran-Orange Crinkle PopsLily's Cran-Orange Crinkle PopsLily's Cran-Orange Crinkle PopsLily's Cran-Orange Crinkle PopsLily's Cran-Orange Crinkle PopsLily's Cran-Orange Crinkle PopsLily's Cran-Orange Crinkle PopsLily's Cran-Orange Crinkle PopsLily's Cran-Orange Crinkle PopsLily's Cran-Orange Crinkle PopsLily's Cran-Orange Crinkle PopsLily's Cran-Orange Crinkle PopsLily's Cran-Orange Crinkle Pops

Ingredients1/4 cup / 60 ml chopped frozencranberries 3 tbsp / 45 ml orange juice concentrate,slightly thawed (100% orange juice) 1 tsp / 5 ml grated orange zest 1 tbsp / 15 ml honey 1 cup / 250 ml frozen vanilla yogurt

DirectionsThaw frozen cranberries slightly so easierto chop. For a less puckering power icepop, use fewer cranberries. Add chopped cranberries, orange juiceconcentrate, orange zest and honey to amedium bowl.

Stir with spoon to combine. Fold infrozen vanilla yogurt and stir with tocombine. Evenly divide orange cranberry mixtureamong the 4 paper cups. Cover each cup with plastic wrap. Doublethe cup to hold the plastic wrap in place. Cut a small slit in top of plastic wrap.Place wooden stick through slit. This willalso help the stick stay upright. Freeze ice pops until frozen solid, about4 to 8 hours depending on thetemperature of your freezer. Yield: 4 servings

Lily's Fruit GazpachoLily's Fruit GazpachoLily's Fruit GazpachoLily's Fruit GazpachoLily's Fruit GazpachoLily's Fruit GazpachoLily's Fruit GazpachoLily's Fruit GazpachoLily's Fruit GazpachoLily's Fruit GazpachoLily's Fruit GazpachoLily's Fruit GazpachoLily's Fruit GazpachoLily's Fruit GazpachoLily's Fruit GazpachoLily's Fruit GazpachoLily's Fruit GazpachoLily's Fruit GazpachoLily's Fruit GazpachoLily's Fruit GazpachoLily's Fruit GazpachoLily's Fruit GazpachoLily's Fruit GazpachoLily's Fruit GazpachoLily's Fruit GazpachoLily's Fruit GazpachoLily's Fruit GazpachoLily's Fruit GazpachoLily's Fruit GazpachoLily's Fruit GazpachoLily's Fruit GazpachoLily's Fruit GazpachoLily's Fruit Gazpacho

Ingredients3 1/2 cups / 975 ml roughly choppedseedless watermelon 2 tbsp / 30 ml fresh lime juice 1 tbsp / 15 ml honey 1-inch piece ofginger 2 kiwi, diced 1 small mango, diced 1 cup / 250 ml diced cantaloupe 12 seedless red grapes

DirectionsTo make watermelon juice or base offruit gazpacho soup: Roughly chopwatermelon and add to blender. Grateginger into small bowl. Optional: Gatherwith fingers and squeeze to make 1 tsp /5 ml fresh ginger juice. Add ginger juice,lime juice and honey to blender. Pureeingredients in blender until smooth.Transfer to large bowl.

Add diced kiwi, mango, cantaloupe andgrapes. Stir to combine. Taste and adjustseasoning.

Refrigerate and let flavours marry andchill, about 1 hour.

Serve soup chilled.

Makes about 4 cups / 1 L.

Yield: 4 servings

Lily's Green Zucchini ZpectacularLily's Green Zucchini ZpectacularLily's Green Zucchini ZpectacularLily's Green Zucchini ZpectacularLily's Green Zucchini ZpectacularLily's Green Zucchini ZpectacularLily's Green Zucchini ZpectacularLily's Green Zucchini ZpectacularLily's Green Zucchini ZpectacularLily's Green Zucchini ZpectacularLily's Green Zucchini ZpectacularLily's Green Zucchini ZpectacularLily's Green Zucchini ZpectacularLily's Green Zucchini ZpectacularLily's Green Zucchini ZpectacularLily's Green Zucchini ZpectacularLily's Green Zucchini ZpectacularLily's Green Zucchini ZpectacularLily's Green Zucchini ZpectacularLily's Green Zucchini ZpectacularLily's Green Zucchini ZpectacularLily's Green Zucchini ZpectacularLily's Green Zucchini ZpectacularLily's Green Zucchini ZpectacularLily's Green Zucchini ZpectacularLily's Green Zucchini ZpectacularLily's Green Zucchini ZpectacularLily's Green Zucchini ZpectacularLily's Green Zucchini ZpectacularLily's Green Zucchini ZpectacularLily's Green Zucchini ZpectacularLily's Green Zucchini ZpectacularLily's Green Zucchini Zpectacular

Ingredients2 tbsp / 30 ml butter 1 small onion, chopped 2 cloves garlic, grated or sliced3 medium zucchini, roughly chopped 1 cup / 250 ml tightly packed babyspinach 1 cup / 250 ml frozen peas 1 medium potato, roughly cut in smallcubes 3 cups / 750 ml chicken stock orvegetable stock, preferably low sodium 10 fresh basil leaves, torn Pinch of freshlygrated nutmeg (optional) Grated parmesan cheese, for serving(optional)

DirectionsAdd butter to a large saucepan overmedium-high heat. Add onion. Cook,stirring, until the onion has softened,about 3 minutes. Add garlic and cookuntil soft, about 2 minutes.

Add zucchini. Cook, stirring, untilsoftened slightly, about 3 to 5 minutes.

Add potatoes and chicken stock.Increase heat to high and bring to a boil.Reduce heat to medium, medium low.

Simmer the soup until the potatoes arefork tender, falling a part, about 20minutes. Add peas and cook another 2 to3 minutes until heated through. Addspinach and basil, let cook until spinachhas wilted, about 1 minute. Add a pinchof nutmeg.

Remove from heat and puree soup withhand blender. Alternatively puree inblender. Blender will yield a smoothersoup but hand blender is easier. If using ablender, carefully puree hot soup inbatches and do not fill blender full.Process carefully with clean dishtowel/oven mitts on top of lid whileblending to protect hands from hot soup.

If desired, serve soup with a sprinkle ofgrated parmesan cheese.

Makes about 5 1/4 cups / 1310 ml to 1375ml.

Yield: 4 servings (about 1 1/4 cup/310 mlper serving)

Lily's GuacamoleLily's GuacamoleLily's GuacamoleLily's GuacamoleLily's GuacamoleLily's GuacamoleLily's GuacamoleLily's GuacamoleLily's GuacamoleLily's GuacamoleLily's GuacamoleLily's GuacamoleLily's GuacamoleLily's GuacamoleLily's GuacamoleLily's GuacamoleLily's GuacamoleLily's GuacamoleLily's GuacamoleLily's GuacamoleLily's GuacamoleLily's GuacamoleLily's GuacamoleLily's GuacamoleLily's GuacamoleLily's GuacamoleLily's GuacamoleLily's GuacamoleLily's GuacamoleLily's GuacamoleLily's GuacamoleLily's GuacamoleLily's Guacamole

Ingredients1 ripe avocado1/4 small onion, minced1 small garlic clove, minced Juice of 1/2 lemon or lime1/4 tsp/2 ml ground cumin 8-10 cilantro leaves, roughly chopped Salt and pepper, to taste

DirectionsCut avocado in half. Remove pit. Scoopout meat with spoon into medium bowl.Mash with fork.

Add onion, garlic, lemon juice, cumin andcilantro to avocado. Season the mixturewith salt and pepper. Gently stir tocombine.

Taste for seasoning and adjust with saltand pepper and lemon juice.

Yield: 12 (2 tbsp/30 ml) servings

Lily's Pork SouvlakiLily's Pork SouvlakiLily's Pork SouvlakiLily's Pork SouvlakiLily's Pork SouvlakiLily's Pork SouvlakiLily's Pork SouvlakiLily's Pork SouvlakiLily's Pork SouvlakiLily's Pork SouvlakiLily's Pork SouvlakiLily's Pork SouvlakiLily's Pork SouvlakiLily's Pork SouvlakiLily's Pork SouvlakiLily's Pork SouvlakiLily's Pork SouvlakiLily's Pork SouvlakiLily's Pork SouvlakiLily's Pork SouvlakiLily's Pork SouvlakiLily's Pork SouvlakiLily's Pork SouvlakiLily's Pork SouvlakiLily's Pork SouvlakiLily's Pork SouvlakiLily's Pork SouvlakiLily's Pork SouvlakiLily's Pork SouvlakiLily's Pork SouvlakiLily's Pork SouvlakiLily's Pork SouvlakiLily's Pork Souvlaki

Ingredients(16 wooden skewers, soaked in water for1 hour)

1 pork tenderloin, (about 375 grams,cubed into 32 pieces)Salt and pepper, to tasteCanola oil, for brushing grill

PORK SOUVLAKI MARINADE

2 tbsp/15ml olive oil2 cloves garlic, minced2 tsp/10ml oreganoJuice of 1 lemon juice

ASSEMBLY

Tzatziki, (store bought)8 small whole wheat pita bread1 cucumber, cubed1 large tomato, cubed1 small red onion, cut in ringsHandful of black kalamata olives,optional

DirectionsFor the marinade, combine olive oil,garlic, oregano and lemon juice. Pourmarinade on cubes of pork tenderloinand refrigerate. Marinate for 1 hour. (Porktenderloin is already a tender cut of meatso the marinade is more for flavour thanfor tenderizing. Thread 4 pieces on eachskewer. Season with salt and pepper.

Make sure barbecue/grill is brushedclean. Preheat grill on high heat. Reduceheat to medium low. Brush grill withcanola oil. Grill souvlaki, turning every 2minutes to ensure even cooking. Cookuntil meat is cooked through, about 10minutes.

ASSEMBLY

Serve kebabs with pita bread

Lily's Quintessential Quirky QuesadillaLily's Quintessential Quirky QuesadillaLily's Quintessential Quirky QuesadillaLily's Quintessential Quirky QuesadillaLily's Quintessential Quirky QuesadillaLily's Quintessential Quirky QuesadillaLily's Quintessential Quirky QuesadillaLily's Quintessential Quirky QuesadillaLily's Quintessential Quirky QuesadillaLily's Quintessential Quirky QuesadillaLily's Quintessential Quirky QuesadillaLily's Quintessential Quirky QuesadillaLily's Quintessential Quirky QuesadillaLily's Quintessential Quirky QuesadillaLily's Quintessential Quirky QuesadillaLily's Quintessential Quirky QuesadillaLily's Quintessential Quirky QuesadillaLily's Quintessential Quirky QuesadillaLily's Quintessential Quirky QuesadillaLily's Quintessential Quirky QuesadillaLily's Quintessential Quirky QuesadillaLily's Quintessential Quirky QuesadillaLily's Quintessential Quirky QuesadillaLily's Quintessential Quirky QuesadillaLily's Quintessential Quirky QuesadillaLily's Quintessential Quirky QuesadillaLily's Quintessential Quirky QuesadillaLily's Quintessential Quirky QuesadillaLily's Quintessential Quirky QuesadillaLily's Quintessential Quirky QuesadillaLily's Quintessential Quirky QuesadillaLily's Quintessential Quirky QuesadillaLily's Quintessential Quirky Quesadilla

Ingredients1 small (8-inch/20 cm) whole wheattortilla2 shaved slices of genoa salami5 sprigs of dandelion greens, chopped1/2 small clove garlic, chopped or pinchof granulated garlic (optional)1/2 ounce / 14 g bocconcini cheese,thinly sliced1 tsp / 5 ml canola oil or olive oil, forbrushing pan

DirectionsOn one half of the tortilla, layerdandelion greens, a sprinkle of garlic,salami and bocconcini slices. Fold tortillain half.

Heat pan over medium high heat. Whenpan is hot, brush pan with oil.

Add folded tortilla to pan. Cook on eachside until golden brown and cheese startsto melt, about 4 minutes per side.

Cut quesadillas in half or thirds. Servewith Quatro Lettuce Salad.

Yield: Makes 1 small quesadilla.

Lily's Thrillin' Chillin' WingsLily's Thrillin' Chillin' WingsLily's Thrillin' Chillin' WingsLily's Thrillin' Chillin' WingsLily's Thrillin' Chillin' WingsLily's Thrillin' Chillin' WingsLily's Thrillin' Chillin' WingsLily's Thrillin' Chillin' WingsLily's Thrillin' Chillin' WingsLily's Thrillin' Chillin' WingsLily's Thrillin' Chillin' WingsLily's Thrillin' Chillin' WingsLily's Thrillin' Chillin' WingsLily's Thrillin' Chillin' WingsLily's Thrillin' Chillin' WingsLily's Thrillin' Chillin' WingsLily's Thrillin' Chillin' WingsLily's Thrillin' Chillin' WingsLily's Thrillin' Chillin' WingsLily's Thrillin' Chillin' WingsLily's Thrillin' Chillin' WingsLily's Thrillin' Chillin' WingsLily's Thrillin' Chillin' WingsLily's Thrillin' Chillin' WingsLily's Thrillin' Chillin' WingsLily's Thrillin' Chillin' WingsLily's Thrillin' Chillin' WingsLily's Thrillin' Chillin' WingsLily's Thrillin' Chillin' WingsLily's Thrillin' Chillin' WingsLily's Thrillin' Chillin' WingsLily's Thrillin' Chillin' WingsLily's Thrillin' Chillin' Wings

Ingredients12 chicken wings, preferably drummettes(about 1.3 lb/590 g), loose skin removed

MARINADE 2 cloves garlic, grated 2 tsp / 10 ml grated ginger 1/2 tsp / 2.5 ml allspice 1/4 tsp / 1 ml cayenne pepper, or to taste 1/2 tsp / 1 ml red chilli flakes, or to taste 1 tbsp / 45 ml orange juice 1 tbsp / 15 ml honey 1 tbsp / 15 ml soy sauce 1 tbsp / 15 ml Dijon mustard Salt and pepper, to taste Veggie sticks, such as carrot, celery, bellpepper, cucumber, broccoli, cauliflower,for serving

DirectionsRemove any loose skin from wings withfingers and then cut off with paring knife. Add garlic, ginger, allspice, cayenne,chilli flakes, orange juice, honey, soysauce, Dijon mustard and salt and pepperto a large bowl. Stir to combine.

Alternatively, mix in a large re-sealableplastic bag. Add chicken wings and tossto coat. (If desired, for more flavour, letchicken wings marinate, refrigerated, foras little as 30 minutes or overnight.)

Preheat oven to 425F / 218C.

Line a large baking sheet with foil orusing a roasting pan with rack, linebottom pan with foil. Transfer wings toprepared pan and bake. Flip wings after 15 minutes of baking andcontinue cooking for another 15 minutes.(Total cooking time, about 30 minutes.)Cook wings until dark golden brown,sticky and meat juices are clear and nolonger pink.

Serve with lots of veggie sticks. Makes 12wings.

Yield: 4 servings (3 wings each)

Lily's Wacky Italian WedgesLily's Wacky Italian WedgesLily's Wacky Italian WedgesLily's Wacky Italian WedgesLily's Wacky Italian WedgesLily's Wacky Italian WedgesLily's Wacky Italian WedgesLily's Wacky Italian WedgesLily's Wacky Italian WedgesLily's Wacky Italian WedgesLily's Wacky Italian WedgesLily's Wacky Italian WedgesLily's Wacky Italian WedgesLily's Wacky Italian WedgesLily's Wacky Italian WedgesLily's Wacky Italian WedgesLily's Wacky Italian WedgesLily's Wacky Italian WedgesLily's Wacky Italian WedgesLily's Wacky Italian WedgesLily's Wacky Italian WedgesLily's Wacky Italian WedgesLily's Wacky Italian WedgesLily's Wacky Italian WedgesLily's Wacky Italian WedgesLily's Wacky Italian WedgesLily's Wacky Italian WedgesLily's Wacky Italian WedgesLily's Wacky Italian WedgesLily's Wacky Italian WedgesLily's Wacky Italian WedgesLily's Wacky Italian WedgesLily's Wacky Italian Wedges

Ingredients2 medium Yukon Gold potatoes, washed,skin on 2 tbsp / 30 ml olive oil1/2 tsp / 2.5 ml granulated garlic or 1clove fresh garlic, gratedSalt and pepper, to taste

DirectionsPreheat oven to 400oF/205oC

To cut potatoes in wedges: first cutpotato in quarters lengthwise. Then cuteach piece in half or thirds, lengthwise,depending on size of potato.

Add potato wedges and olive oil tomedium bowl. Season with salt andpepper and garlic. Toss to combine.

Transfer to baking sheet. Don't letwedges overlap.

Bake wedge fries until golden brown andcentre of potato is tender, about 25minutes, flipping fries once or twice whilebaking. Adjust baking time depending onhow thick you like your wedges fries.Serve with Tomato Dipping Sauce.

Yield: 4 servings

Mashed PotatoesMashed PotatoesMashed PotatoesMashed PotatoesMashed PotatoesMashed PotatoesMashed PotatoesMashed PotatoesMashed PotatoesMashed PotatoesMashed PotatoesMashed PotatoesMashed PotatoesMashed PotatoesMashed PotatoesMashed PotatoesMashed PotatoesMashed PotatoesMashed PotatoesMashed PotatoesMashed PotatoesMashed PotatoesMashed PotatoesMashed PotatoesMashed PotatoesMashed PotatoesMashed PotatoesMashed PotatoesMashed PotatoesMashed PotatoesMashed PotatoesMashed PotatoesMashed Potatoes

Ingredients4 medium Yukon Gold potatoes, washed,peeled and cut into large cubes 1/2 cup / 125 ml milk (1% or 2%) 1 tbsp / 15 ml butter Salt and pepper, to taste Pinch of nutmeg (optional)

DirectionsAdd potatoes to medium pot. Coverpotatoes with cold salted water.

Bring to a boil over high heat. Reduceheat to medium low and partially coverwith lid. Let simmer until fork tender,about 15 to 20 minutes.

Drain potatoes well. Add potatoes backto pot.

Transfer pot back to stove top over lowheat. Add butter and milk. Season withsalt and pepper, and nutmeg. Mash withpotato masher. Add more milk if mixtureseems dry. Mash until smooth but don'tovermash . . . you'll get gluey mashedpotatoes.

Matt's Black Bean SalsaMatt's Black Bean SalsaMatt's Black Bean SalsaMatt's Black Bean SalsaMatt's Black Bean SalsaMatt's Black Bean SalsaMatt's Black Bean SalsaMatt's Black Bean SalsaMatt's Black Bean SalsaMatt's Black Bean SalsaMatt's Black Bean SalsaMatt's Black Bean SalsaMatt's Black Bean SalsaMatt's Black Bean SalsaMatt's Black Bean SalsaMatt's Black Bean SalsaMatt's Black Bean SalsaMatt's Black Bean SalsaMatt's Black Bean SalsaMatt's Black Bean SalsaMatt's Black Bean SalsaMatt's Black Bean SalsaMatt's Black Bean SalsaMatt's Black Bean SalsaMatt's Black Bean SalsaMatt's Black Bean SalsaMatt's Black Bean SalsaMatt's Black Bean SalsaMatt's Black Bean SalsaMatt's Black Bean SalsaMatt's Black Bean SalsaMatt's Black Bean SalsaMatt's Black Bean Salsa

Ingredients1/2 cup/125ml canned black beans, rinsedand drained1/2 cup/125 ml cooked corn kernels 1/2 cup/125 ml chopped cucumbers1/2 cup/125 ml red pepper3 tbsp/45 ml chopped red onion1 small garlic clove, minced8-10 cilantro leaves, roughly chopped(optional)Juice of 1 lime juice 1 tbsp/15 ml olive oil1 tsp/5ml chili powderSalt and pepper, to taste

DirectionsIn a medium bowl, add black beans, corn,cucumbers, red pepper, red onion, garlic,cilantro, lime juice and olive oil. Seasonwith salt and pepper and chili powder.Stir to combine.

Taste for seasoning and adjust with salt,pepper, chili powder and lime juice.

Servings: 16 (2 tbsp/30 ml) servings

Matt's Ragin' Cajun Sweet Potato

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Ingredients1/2 tsp / 2.5 ml chili powder1/4 tsp / 1 ml cumin1/4 tsp / 1 ml garlic powder1/4 tsp / 1 ml ginger powder Pinch cayenne pepper (optional)1/4 tsp / 1 ml salt1/4 tsp / 1 ml freshly ground pepper2 medium sweet potatoes, washed,peeled 2 tbsp / 30 ml olive oil1 cup / 250 ml salsa, for dipping

DirectionsPreheat oven to 400oF/205oC.

To make Cajun seasoning mix: In a smallbowl, add chili powder, cumin, garlic,ginger, cayenne, salt and pepper. Stir tocombine.

Cut potatoes in 1/2-inch/1 cm slices. Thencut into 1/2-inch/1 cm thick pieces sothey measure approximately 1/2-inch x1/2-inch x 5-inch/1 cm x 1 cm x 12 cm.

Add sweet potatoes fries, olive oil to amedium bowl. Season with Cajunseasoning mix. Toss.

Transfer to baking sheet. Don't let friesoverlap.

Bake fries until golden brown and centreof potatoes are tender, about 15 minutes,flipping fries once or twice while baking.Adjust baking time depending on howthick or thin you like your sweet potatofries. Serve with salsa for dipping.

Oven Baked Vegetable ChipsOven Baked Vegetable ChipsOven Baked Vegetable ChipsOven Baked Vegetable ChipsOven Baked Vegetable ChipsOven Baked Vegetable ChipsOven Baked Vegetable ChipsOven Baked Vegetable ChipsOven Baked Vegetable ChipsOven Baked Vegetable ChipsOven Baked Vegetable ChipsOven Baked Vegetable ChipsOven Baked Vegetable ChipsOven Baked Vegetable ChipsOven Baked Vegetable ChipsOven Baked Vegetable ChipsOven Baked Vegetable ChipsOven Baked Vegetable ChipsOven Baked Vegetable ChipsOven Baked Vegetable ChipsOven Baked Vegetable ChipsOven Baked Vegetable ChipsOven Baked Vegetable ChipsOven Baked Vegetable ChipsOven Baked Vegetable ChipsOven Baked Vegetable ChipsOven Baked Vegetable ChipsOven Baked Vegetable ChipsOven Baked Vegetable ChipsOven Baked Vegetable ChipsOven Baked Vegetable ChipsOven Baked Vegetable ChipsOven Baked Vegetable Chips

Ingredients1 potato1 sweet potato1 zucchiniOlive oil or Canola oil, for brushingCoarse salt, to tasteFreshly cracked black pepper, optional

DirectionsPreheat oven to 350 degrees F.

Line 3 baking sheets with parchmentpaper.

Slice vegetables to 1/8-inch thicknesswith knife, mandolin or food processor.

Brush or spray vegetables with a littleolive oil or toss in a bowl. Sprinkle withcoarse salt and freshly cracked blackpepper.

Transfer vegetable slices onto bakingsheets in single layer, not overlapping ona baking sheet.

Bake until golden and crisp, about 10 to15 minutes.

Yield: 3 servings

Oven Dried Fruit ChipsOven Dried Fruit ChipsOven Dried Fruit ChipsOven Dried Fruit ChipsOven Dried Fruit ChipsOven Dried Fruit ChipsOven Dried Fruit ChipsOven Dried Fruit ChipsOven Dried Fruit ChipsOven Dried Fruit ChipsOven Dried Fruit ChipsOven Dried Fruit ChipsOven Dried Fruit ChipsOven Dried Fruit ChipsOven Dried Fruit ChipsOven Dried Fruit ChipsOven Dried Fruit ChipsOven Dried Fruit ChipsOven Dried Fruit ChipsOven Dried Fruit ChipsOven Dried Fruit ChipsOven Dried Fruit ChipsOven Dried Fruit ChipsOven Dried Fruit ChipsOven Dried Fruit ChipsOven Dried Fruit ChipsOven Dried Fruit ChipsOven Dried Fruit ChipsOven Dried Fruit ChipsOven Dried Fruit ChipsOven Dried Fruit ChipsOven Dried Fruit ChipsOven Dried Fruit Chips

Ingredients1 apple1 banana or plantain1 kiwiLemon juice, freshly squeezed for tossing

DirectionsPreheat oven to 250 degrees F.Alternatively use dehydrator.

Line 3 baking sheets with parchmentpaper.

Slice fruit to paper thin with knife,mandolin or food processor.

Toss fruit with lemon juice.

Transfer fruit slice single layer ontobaking sheets in single layer, notoverlapping on a baking sheet. Bake inlow oven until dry and crisp, about 4 to 5hours. Alternatively, use dehydrator andfollow manufacturer instructions.

Yield: 3 servings

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IngredientsAbout 3/4 cup / 175 ml rice noodles (userice noodles the thickness of linguine)

3 medium shrimp peeled, veined, tailremoved1 tsp / 5 ml sesame oil1 tsp / 5 ml soy sauce 1 1/2 tbsp / 22.5 ml chicken stock1/2 tsp / 2.5 ml grated ginger1/2 tsp / 2.5 ml grated garlic1/4 tsp / 1 ml mild curry powder1 cup / 250 ml mixed vegetables 1/2 tsp / 2.5 ml vegetable oil, for oilingparchment paper1 tsp / 5 ml toasted sesame seeds, forgarnish 1 green onion, sliced on the diagonal, forgarnish

DirectionsPreheat oven to 350F / 177C.

Note: if using frozen shrimp - should befully thawed.

Soak rice noodles in hot water untilpliable, about 15 minutes. (Rice noodlesshould be immersed in hot water whensoaking.) Drain. Rice noodles measureapproximately 1 cup / 250 ml oncesoaked.

Add sesame oil, soy sauce, chicken stock,garlic, ginger, curry powder, to smallbowl. Stir to combine. Set aside.

Cut a rectangular piece of parchmentpaper, about 13-inch x 16-inches / 32.5cm x 40.5 cm. Fold parchment in half.

(Alternatively use aluminum foil if youdon't have parchment paper.)

Unfold rectangle of parchment paper.Open and brush centre of parchmentlightly with vegetable oil.

Add rice noodles, vegetables, shrimponto one side of the sheet of parchmentpaper, next to the fold. Leave about a1-inch / 2.5 cm margin around the filling.Pour soy saucemixture evenly on top of filling. Lightlytoss to combine ingredients.

Seal the parcels by first folding over theempty half of parchment paper. Then,starting at one end, twist the edges ofthe paper together, crimping the edgesto form a tight seal, working along theedge until you have a half-moon shape.Twist the very end tightly to create agood seal. Lay the parchment parcel on abaking sheet.

Bake about 10 minutes, parcels will puffslightly and turn golden; shrimp will becooked through. Transfer the parcels to aplate. Carefully, use scissors to cut openthe packages at the table - it will besteamy.

Pita ChipsPita ChipsPita ChipsPita ChipsPita ChipsPita ChipsPita ChipsPita ChipsPita ChipsPita ChipsPita ChipsPita ChipsPita ChipsPita ChipsPita ChipsPita ChipsPita ChipsPita ChipsPita ChipsPita ChipsPita ChipsPita ChipsPita ChipsPita ChipsPita ChipsPita ChipsPita ChipsPita ChipsPita ChipsPita ChipsPita ChipsPita ChipsPita Chips

Ingredients4 medium (8-inch/20 cm) whole wheatpitas (preferably pocket-style pitas)2 tbsp/30 ml olive oil

DirectionsPreheat oven to 400 degrees F/204degrees C.

Cut each pita into 6 wedges. If usingpocket-style pitas, split wedges in half tototal 12 wedges.

Transfer pita wedges to baking sheet andbrush with olive oil.

Bake in middle rack until golden andtoasted, about 4 to 5 minutes.

Yields: 8 servings

PizzaPizzaPizzaPizzaPizzaPizzaPizzaPizzaPizzaPizzaPizzaPizzaPizzaPizzaPizzaPizzaPizzaPizzaPizzaPizzaPizzaPizzaPizzaPizzaPizzaPizzaPizzaPizzaPizzaPizzaPizzaPizzaPizza

IngredientsSTRETCHY PIZZA DOUGH

1/4 cup/60ml warm water1 envelope active dry yeast (1/4 ounce,scant tbsp/15ml)1 tsp/5ml sugar1 cup/250ml warm water1/2 cup/125ml whole wheat flour2 1/2 cups/625ml (to 2 3/4 cups/675ml)all purpose-flour3 tbsp/45ml olive oil2 tsp/10ml saltFlour, for kneading(2 tbsp/30ml cornmeal or flour, fordusting the pizza pans)

ASSEMBLY

1 cup/250ml tomato sauce (about 1/2cup for each pizza)12-ounces/340gram mozzarella(, grated)(6-ounces/120grams per pizza)Pizza toppings of your choice (like freshbasil, red onion, bell peppers, garlic)Salt and pepper, to taste(1 tbsp/15ml extra virgin olive oil, (1/2tbsp for drizzling on each pizza),optional)

TOPPINGS TO CHOOSE FROM:

Fresh basilOregano, dried

Olive oilHamRed and green bell peppersRed onionPineapplePepperoni (note high in fat) so nopepperoniGarlicOlivesHot peppers or hot pepper flakesMushroomsPlum tomatoes, sliced, or grapetomatoes, halvedSalt and pepper, to tasteChickenBroccoli

DirectionsTo activate or proof yeast: add 1/4 cup ofwarm water and sugar to a small bowl.Add yeast. Stir to combine and let situntil foamy, about 5 to 10 minutes.

In a large bowl, add 1 cup water, olive oiland salt. Add yeast mixture. Graduallyadd 1/2 cup/125ml whole wheat flour and2 1/2 cup/625ml all purpose flour, stirringto combine into a ball. If dough is toosticky add 1/4 cup/60ml more allpurpose flour.

Transfer to floured work surface. Kneaduntil smooth and elastic, adding moreflour if dough is sticky. Knead about 10minutes.

Transfer dough to large oiled bowl.Cover with plastic wrap. Let rest in awarm spot until doubled in size, about 45to 60 minutes.

Punch down dough. Divide dough in half.Using your hands, stretch and pull eachball of dough into a 10 to 12-inch round.Alternatively, use a rolling pin.

Preheat oven to 425 degrees F.

Sprinkle 2 pizza pans with cornmeal orflour and place a round of dough on topof cornmeal on each pizza pan.

Spread 1/2 cup/125ml tomato sauce overeach round of dough on top of cornmealon each pizza pan.

Spread 1/2 cup/125ml tomato sauce overeach round of dough. Sprinkle withcheese and finish with toppings of yourchoice and a light drizzle of olive oil.

In preheated 425 degree F. oven, bakepizza until cheese is bubbly and crust isgolden brown, about 10 to 15 minutes.

Yield: two 10 to 12-inch pizzas Servings: 8

Quatro Lettuce Salad with Quirky

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Croutons


Croutons


Croutons


Croutons


Croutons


Croutons


Croutons


Croutons


Croutons


Croutons


Croutons


Croutons


Croutons


Croutons


Croutons


Croutons


Croutons


Croutons


Croutons


Croutons


Croutons


Croutons

IngredientsQUIRKY CROUTONS2 cups / 500 ml shredded wheat or oatcrisp square-shaped cereal2 cups / 500 ml multigrain O-shapedcereal3/4 cup / 175 ml pecans3/4 cup / 175 ml peanuts2 tbsp / 30 ml sesame seeds1 tbsp / 15 ml flax seeds2 1/2 tbsp / 37.5 ml melted butter1 tbsp / 15 ml maple syrup1 tbsp / 15 ml Worcestershire sauce1 1/2 tsp/7.5 ml granulated garlic1 tsp / 5 ml soy sauce1 tsp / 5 ml chili powderPinch of cayenneSalt and pepper, to taste

QUATRO LETTUCE SALAD6 cups / 1.5 L of four different lettuces(like romaine, Boston bib, leaf lettuceand baby spinach)4 tbsp / 60 ml olive oil2 tbsp / 30 ml apple cider vinegar1 tsp / 5 ml honey1 tsp / 5 ml Dijon mustard1/2 cup / 125 ml quirky croutonsSalt and pepper, to taste

DirectionsQUIRKY CROUTONSPreheat oven to 350F/177C.

In a large bowl, add both cereals, pecans,peanuts, sesame seeds and flax seeds.Toss to combine. Set aside.

In a small bowl, add melted butter, maplesyrup, garlic, soy sauce, Worchestershiresauce, chili powder and pinch of cayenne.Season with salt and pepper. Stir tocombine.

Toss seasoning mix with cereal mixture.Transfer to large baking sheet.Bake until golden and toasted, about 10to 12 minutes. Stir mixture while bakingto ensure evenly toasted quirky croutons.Makes about 5 cups.

QUATRO LETTUCE SALADWash and dry lettuces. Tear or cut intobite size pieces.

To make dressing: Add apple cidervinegar, olive oil, honey, Dijon mustardand salt and pepper in a bowl. Whisk tocombine. Alternatively, add tore-sealable jar, tightly seal and shake tocombine.

Add lettuces to a large bowl. Toss withdressing. Garnish with quirky croutons.Serve.

Alternatively, make salad rolls: Keep 8Boston bib leaves whole. Tear or chopremaining lettuces and add to a largebowl. Toss with salad dressing. Add saladto whole leaves of Boston bib.

Sprinkle with Quirky Croutons and roll upto eat salad in a nice little package.

Yield: 4 servings

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IngredientsSPECIAL THANKS TO CHEFJEAN-JACQUES TEXIERFLAKY CRUST1 1/4 cups / 310 ml all-purpose flour 1/4 tsp / 1 ml salt 7 tbsp / 105 ml unsalted butter, chilledand cut into pieces 1 to 2 tbsp / 15-30 ml ice water, or moreas needed

QUICHE1 (9 inch) pastry dough (you can usefrozen)14 pc asparagus, blanched & cut in 1-inchsegments1 cup / 250 ml shredded Swiss cheese 1/3 cup / 79 ml minced onion 4 eggs 2 cups / 500 ml whipping cream 3/4 tsp / 4 ml salt 1/4 tsp / 1 ml sugar 1/8 tsp / 0.5 ml cayenne pepper

DirectionsFLAKY CRUST

To make the dough by hand, combine theflour, salt, and butter in a medium bowl,and mix with a pastry blender or yourfingertips until the mixture resemblescoarse crumbs. Add the water 1tablespoon at a time and mix until thedough comes together and is no longerdry, being careful not to over mix. Forminto a disk, wrap in plastic wrap, andrefrigerate for at least 1 hour.

To make the dough in a food processor,combine the flour, salt, and butter in theprocessor and process until the mixtureresembles coarse crumbs, about 10seconds. With the machine running, addthe ice water through the feed tube andpulse quickly 5 or 6 times, or until thedough comes together and starts to pullaway from the sides of the container.Gather the dough into a ball, flatten itinto a disk, and wrap in plastic wrap.Refrigerate for at least 1 hour.

QUICHE1. Heat the oven to 450°F. 2. Sprinkle asparagus, cheese and onionin pastry-lined pie pan. 3. Whisk eggs slightly, beat in remainingingredients. 4. Pour mixture into pie pan. 5. Bake for 15 minutes at 450°F. 6. Reduce oven temperature to 300°F. 7. Bake an additional 30 minutes. 8. Quiche is done when knife inserted 1inch from edge comes out clean.9. IMPORTANT: Let stand 10 minutesbefore cutting.

Spaghetti and Turkey MeatballsSpaghetti and Turkey MeatballsSpaghetti and Turkey MeatballsSpaghetti and Turkey MeatballsSpaghetti and Turkey MeatballsSpaghetti and Turkey MeatballsSpaghetti and Turkey MeatballsSpaghetti and Turkey MeatballsSpaghetti and Turkey MeatballsSpaghetti and Turkey MeatballsSpaghetti and Turkey MeatballsSpaghetti and Turkey MeatballsSpaghetti and Turkey MeatballsSpaghetti and Turkey MeatballsSpaghetti and Turkey MeatballsSpaghetti and Turkey MeatballsSpaghetti and Turkey MeatballsSpaghetti and Turkey MeatballsSpaghetti and Turkey MeatballsSpaghetti and Turkey MeatballsSpaghetti and Turkey MeatballsSpaghetti and Turkey MeatballsSpaghetti and Turkey MeatballsSpaghetti and Turkey MeatballsSpaghetti and Turkey MeatballsSpaghetti and Turkey MeatballsSpaghetti and Turkey MeatballsSpaghetti and Turkey MeatballsSpaghetti and Turkey MeatballsSpaghetti and Turkey MeatballsSpaghetti and Turkey MeatballsSpaghetti and Turkey MeatballsSpaghetti and Turkey Meatballs

IngredientsTOMATO SAUCE

2 tbsp/30ml olive oilPinch of hot pepper flakes, optional1/2 small onion, finely diced (about 1/4cup)1 carrot, sliced thinly on the diagonal1 small zucchini, quartered and sliced

1/2 red bell pepper, large dice2 cloves garlic, chopped2 bay leaves1 tbsp/15ml tomato paste2 796ml/27 ounce cans of Italian plumtomatoes, squished or pureed tomatoes8-10 large basil leaves, chopped or tornSalt and pepper, to taste1/4 cup/60ml grated Parmesan cheese

TURKEY MEATBALLS

1 pound/454 grams extra lean groundturkey1 tbsp/15ml olive oil1/2 small onion, finely diced and sautéeduntil soft1 clove garlic, finely minced and sautéeduntil soft 1 egg3 tbsp/45ml bread crumbs1 tsp/5ml dried oregano leaves1 tsp/5 ml paprika, preferably sweetHungarian paprika

Salt and pepper, to taste (season well)

DirectionsTOMATO SAUCE

Heat large casserole pot over mediumhigh heat. Add 2 tbsp olive oil, onions,carrots, zucchini, red pepper, cook untilvegetables have softened slightly, about5 minutes. Add garlic and continue tocook another 2 minutes. Season theveggies with salt and pepper and hotpepper flakes. Add 2 bay leaves, tomatopaste and tomatoes. Increase heat tohigh, bring sauce to a boil. Reduce heatto medium low and let cook untilvegetables are soft and sauce hasthickened, about 20 to 25 minutes.

Add meatballs. Let meatballs cook insauce for 10 to 15 minutes. Add freshbasil and stir in grated Parmesan cheese.Serve with whole wheat spaghetti andspinach.

TURKEY MEATBALLS

Preheat oven to 400 degrees F./204degrees C.

Line baking sheet with parchment paper. In a large bowl, add the lean groundturkey, onion, garlic, bread crumbs, egg,oregano, paprika and salt and pepper. Mix with clean hands and gentlycombine. Form into 1-inch/2.5ml balls.Transfer to prepared baking sheet. Bakein preheated oven until meatballs arecooked through, about 12 to 15 minutes.Yield: makes 24 meatballs.

ASSEMBLY

1 pound/500gram package of wholewheat spaghetti (1 cup cooked pasta perserving 2/3 cup uncooked pasta)2 cups packed baby spinach leaves

Cook pasta according to packagedirections. Serve spaghetti with tomatosauce and meatballs. Serve on a bed ofspinach. The heat from the sauce andpasta will gently cook the spinach so itdoesn't over wilt.

Yield: Serves 6

Spanish OmeletteSpanish OmeletteSpanish OmeletteSpanish OmeletteSpanish OmeletteSpanish OmeletteSpanish OmeletteSpanish OmeletteSpanish OmeletteSpanish OmeletteSpanish OmeletteSpanish OmeletteSpanish OmeletteSpanish OmeletteSpanish OmeletteSpanish OmeletteSpanish OmeletteSpanish OmeletteSpanish OmeletteSpanish OmeletteSpanish OmeletteSpanish OmeletteSpanish OmeletteSpanish OmeletteSpanish OmeletteSpanish OmeletteSpanish OmeletteSpanish OmeletteSpanish OmeletteSpanish OmeletteSpanish OmeletteSpanish OmeletteSpanish Omelette

Ingredients1 tbsp./15ml olive oil or butter2 large eggs1 tsp/15ml water1 small new potato, washed, skin-on,cooked and cubed1 green onion, sliced1 cherry tomato, diced2 olives, sliced, optionalSalt and pepper, to taste

DirectionsCook potato in boiling salted water untilfork tender, about 15 to 20 minutes.Drain. Set aside.

Beat eggs with water. Season with saltand pepper. Heat a 6 to 8-inch pan overmedium high heat. Add the olive oil orbutter and allow it to heat up. Add theeggs to the pan. Immediately shake panto swirl eggs around, until eggs start toset. Add potato, green onion, tomatoesand olives. When eggs are fully set,about 1 to 2 minutes, transfer to plate.For a rolled omelette, first roll one thirdof the omelette over to the center. Slidethe omelette out of the pan onto a platefolded in thirds.

Yield: 1 serving

Strawberry ShortcakeStrawberry ShortcakeStrawberry ShortcakeStrawberry ShortcakeStrawberry ShortcakeStrawberry ShortcakeStrawberry ShortcakeStrawberry ShortcakeStrawberry ShortcakeStrawberry ShortcakeStrawberry ShortcakeStrawberry ShortcakeStrawberry ShortcakeStrawberry ShortcakeStrawberry ShortcakeStrawberry ShortcakeStrawberry ShortcakeStrawberry ShortcakeStrawberry ShortcakeStrawberry ShortcakeStrawberry ShortcakeStrawberry ShortcakeStrawberry ShortcakeStrawberry ShortcakeStrawberry ShortcakeStrawberry ShortcakeStrawberry ShortcakeStrawberry ShortcakeStrawberry ShortcakeStrawberry ShortcakeStrawberry ShortcakeStrawberry ShortcakeStrawberry Shortcake

IngredientsBASIC VANILLA CAKE

1/3 cup + 1 tbsp/90ml butter (unsalted)1 cup/250ml sugar2 eggs1 tbsp /15ml vanilla1 3/4 cups/425ml all purpose flour2 tsp/10ml baking powder1/4 tsp/1ml salt1 cup/250ml low fat milk (1%)Shortening and flour, for greasing thepan

ASSEMBLY

4 tbsp strawberry jam (or strawberryfruit spread)2 cups/500ml strawberries (1pint sliced) 1/2 cup/125ml whipping cream

DirectionsPreheat oven to 350 degrees F. Greaseand flour pans two 9-inch round cakepans. In medium bowl, sift flour, bakingpowder and salt. Set aside.

With electric beaters in large bowl, beatbutter and sugar until light and fluffy. Add eggs one at time and beat well aftereach addition. Add vanilla and beat tocombine. Add flour to butter mixture inthree additions, alternating with milk. Transfer batter evenly to prepared pans. Bake in preheated oven until cake testeror toothpick inserted deep in the middleof comes out clean (without any battersticking to it), about 20 to 25 minutes. Cool cakes in pans on wire racks, about10 minutes. Remove cakes from pans and coolcompletely on wire racks.

Layer cakes with strawberry jam, thensliced strawberries and top with whipcream.

Yield: 12 slices

Tomato Dipping SauceTomato Dipping SauceTomato Dipping SauceTomato Dipping SauceTomato Dipping SauceTomato Dipping SauceTomato Dipping SauceTomato Dipping SauceTomato Dipping SauceTomato Dipping SauceTomato Dipping SauceTomato Dipping SauceTomato Dipping SauceTomato Dipping SauceTomato Dipping SauceTomato Dipping SauceTomato Dipping SauceTomato Dipping SauceTomato Dipping SauceTomato Dipping SauceTomato Dipping SauceTomato Dipping SauceTomato Dipping SauceTomato Dipping SauceTomato Dipping SauceTomato Dipping SauceTomato Dipping SauceTomato Dipping SauceTomato Dipping SauceTomato Dipping SauceTomato Dipping SauceTomato Dipping SauceTomato Dipping Sauce

Ingredients1 cup / 250 ml tomato sauce1 clove garlic, chopped (optional)1 tsp / 5 ml chopped oregano or basil(optional)1/2 cup / 125 ml grated low fatmozzarella (fresh mozzarella might bestretchier)1 tbsp / 30 ml grated parmesan cheese(this should be the real deal good kind)

DirectionsIn a small saucepan over medium highheat, add tomato sauce, garlic and herbs.Bring to a boil. Reduce to medium heat.Cover and cook until sauce is heatedthrough, about 5 to 8 minutes, stirringoccasionally. Stir in mozzarella andparmesan. Serve with fries as a dippingsauce.

Yield: 4 servings

Tomato SalsaTomato SalsaTomato SalsaTomato SalsaTomato SalsaTomato SalsaTomato SalsaTomato SalsaTomato SalsaTomato SalsaTomato SalsaTomato SalsaTomato SalsaTomato SalsaTomato SalsaTomato SalsaTomato SalsaTomato SalsaTomato SalsaTomato SalsaTomato SalsaTomato SalsaTomato SalsaTomato SalsaTomato SalsaTomato SalsaTomato SalsaTomato SalsaTomato SalsaTomato SalsaTomato SalsaTomato SalsaTomato Salsa

Ingredients1 1/4 cup/310 ml grape tomatoes orcherry tomatoes1/4 small onion, minced (1 tbsp/15ml)1 small clove of garlic, minced (1 tsp/5ml)1/4 small red bell pepper, minced (about1 tbsp/15ml)1/2 small jalapeno, finely diced, optionalJuice of 1/2 lime (1 tbsp/15ml)8 cilantro leaves, roughly chopped (2tsp/10ml chopped cilantro)Salt and pepper, to taste

DirectionsCut grape tomatoes in quarters and addto bowl.

Add onion, garlic, red pepper, jalapeno,lime juice and cilantro. Season with saltand pepper. Stir to combine.

Taste for seasoning and adjust with saltand pepper and lime juice.

Yield: 1 1/2 cupsServings: About 12 servings if size is 2tbsp.Check yield and serving size

Turkey Clubhouse SandwichTurkey Clubhouse SandwichTurkey Clubhouse SandwichTurkey Clubhouse SandwichTurkey Clubhouse SandwichTurkey Clubhouse SandwichTurkey Clubhouse SandwichTurkey Clubhouse SandwichTurkey Clubhouse SandwichTurkey Clubhouse SandwichTurkey Clubhouse SandwichTurkey Clubhouse SandwichTurkey Clubhouse SandwichTurkey Clubhouse SandwichTurkey Clubhouse SandwichTurkey Clubhouse SandwichTurkey Clubhouse SandwichTurkey Clubhouse SandwichTurkey Clubhouse SandwichTurkey Clubhouse SandwichTurkey Clubhouse SandwichTurkey Clubhouse SandwichTurkey Clubhouse SandwichTurkey Clubhouse SandwichTurkey Clubhouse SandwichTurkey Clubhouse SandwichTurkey Clubhouse SandwichTurkey Clubhouse SandwichTurkey Clubhouse SandwichTurkey Clubhouse SandwichTurkey Clubhouse SandwichTurkey Clubhouse SandwichTurkey Clubhouse Sandwich

Ingredients2 slices whole grain bread1 slice cheese (preferable smoked iesubstitute for bacon) 2 slices turkey2 slices avocado1 tsp/5ml mustard2 tomato slices2 cucumbers slices (on the diagonal)handful alfalfa sprouts, optional2 leaves of lettuce (dark green)(1/2 cup/125ml veggies, for serving onthe side)(2 large toothpicks, for holding sandwichtogether)

DirectionsToast bread slices. Cut each toasted slicein half. Stack toppings between layers ofbread. Secure sandwich layers with 2large toothpicks, if desired. Cut sandwichin half. Serve with veggies on the side.

Yield: 1 serving

Tzatziki SauceTzatziki SauceTzatziki SauceTzatziki SauceTzatziki SauceTzatziki SauceTzatziki SauceTzatziki SauceTzatziki SauceTzatziki SauceTzatziki SauceTzatziki SauceTzatziki SauceTzatziki SauceTzatziki SauceTzatziki SauceTzatziki SauceTzatziki SauceTzatziki SauceTzatziki SauceTzatziki SauceTzatziki SauceTzatziki SauceTzatziki SauceTzatziki SauceTzatziki SauceTzatziki SauceTzatziki SauceTzatziki SauceTzatziki SauceTzatziki SauceTzatziki SauceTzatziki Sauce

Ingredients175 g plain unsweetened plain yogurt2.5% milk fat, drained 3-inch/8 cm piece of cucumber1 small clove garlic, grated1 tsp/5 ml olive oil2 tsp / 10 ml lemon zestPinch of oreganoSalt and pepper, to taste

DirectionsAdd the yogurt to a sieve lined withcoffee filter or cheesecloth and placeover a bowl. Drain for a minimum of 30minutes to overnight in the refrigerator.The longer you drain the yogurt, thethicker the sauce will be.

Squeeze or drain cucumber to removeexcess liquid. Grate cucumber and garlicinto the yogurt. Add oregano, lemonzest, salt and pepper. Let sit for 5 to 10minutes. Mix in olive oil. Serve with fries.Make about 1 cup/250 ml.

Yield: 2 to 4 servings

Upside Down Purple Berry Muffins Upside Down Purple Berry Muffins Upside Down Purple Berry Muffins Upside Down Purple Berry Muffins Upside Down Purple Berry Muffins Upside Down Purple Berry Muffins Upside Down Purple Berry Muffins Upside Down Purple Berry Muffins Upside Down Purple Berry Muffins Upside Down Purple Berry Muffins Upside Down Purple Berry Muffins Upside Down Purple Berry Muffins Upside Down Purple Berry Muffins Upside Down Purple Berry Muffins Upside Down Purple Berry Muffins Upside Down Purple Berry Muffins Upside Down Purple Berry Muffins Upside Down Purple Berry Muffins Upside Down Purple Berry Muffins Upside Down Purple Berry Muffins Upside Down Purple Berry Muffins Upside Down Purple Berry Muffins Upside Down Purple Berry Muffins Upside Down Purple Berry Muffins Upside Down Purple Berry Muffins Upside Down Purple Berry Muffins Upside Down Purple Berry Muffins Upside Down Purple Berry Muffins Upside Down Purple Berry Muffins Upside Down Purple Berry Muffins Upside Down Purple Berry Muffins Upside Down Purple Berry Muffins Upside Down Purple Berry Muffins

IngredientsMUFFIN

1/2 cup/125ml all purpose flour1/2 cup/125ml whole wheat flour (pastryflour will work best)3/4 cup/185ml cornmeal (fine grind)1 tbsp/15ml baking powder1/4 cup/60ml sugar1/2 tsp/2.5ml salt1 large egg, beaten1 cup/125ml low fat milk (1%)1/4 cup/60ml canola oil1 1/2 tsp/7.5ml pure vanilla extractZest of 1/2 lemon zest or orange,optionalPinch of allspiceButter or shortening, for greasing themuffin pan

TOPPING

12 tsp/60ml brown sugar6 tsp/30ml butter12 tbsp/180ml blackberries or blueberries(heaping tablespoon)

DirectionsPreheat oven to 400 degrees F.

Lightly grease 12 muffin cups.

Make the topping:

Sprinkle 1 tsp/5ml of brown sugar inbottom of each muffin cup. Add 1/2tsp/2.5ml of butter on top of the brownsugar. Then add heapingtablespoon/15ml of berries in each muffincup.

Make the muffin batter:

In large bowl, add all purpose flour,whole wheat, cornmeal, baking powder,baking soda, salt, sugar and allspice tolarge bowl. Stir with whisk to combinethe dry ingredients. Add lemon zest andstir to combine.

In medium bowl, add egg, milk, canola oiland vanilla. Mix to combine.

Add wet ingredients to dry. Stir until justcombined. Don't over mix or muffins willbe tough.

Bake until toothpick inserted in middle ofmuffin comes out clean, about 12 to 15minutes.

Let cool slightly about 5 minutes beforeremoving from muffins from pan.

Loosen edges of muffins with smallparing knife. Turn pan over on a bakingsheet.

Eat upside down!

Yield: 12 normal size muffins

Veggie BurgersVeggie BurgersVeggie BurgersVeggie BurgersVeggie BurgersVeggie BurgersVeggie BurgersVeggie BurgersVeggie BurgersVeggie BurgersVeggie BurgersVeggie BurgersVeggie BurgersVeggie BurgersVeggie BurgersVeggie BurgersVeggie BurgersVeggie BurgersVeggie BurgersVeggie BurgersVeggie BurgersVeggie BurgersVeggie BurgersVeggie BurgersVeggie BurgersVeggie BurgersVeggie BurgersVeggie BurgersVeggie BurgersVeggie BurgersVeggie BurgersVeggie BurgersVeggie Burgers

Ingredients1/2 cup/125ml lentils 1/4 cup +2tbsp/90ml oatmeal1 cup/250ml water1/2 small onion, minced (1/2 cup/125mlminced onions)1 small carrot, grated (1/2 cup/125mlgrated carrots, packed)1 small zucchini, grated (1/2 cup/125mlgrated zucchini, packed)2 cloves garlic, minced1 tbsp to 2 tbsp/15ml to 30ml canola oil2 tbsp/30ml barbecue sauce (Bull's-Eye'sBold)1 tsp/5ml Montreal steak spice or yourfavourite steak spice blend1/2 cup/125ml unsalted sunflower seeds1/4 cup/60ml chopped parsley

1 large egg2 tbsp to 3 tbsp/30ml to 45ml wholewheat bread crumbs or Italian seasonedbread crumbs1 to 2 tbsp/15ml to 30ml canola oilSalt and pepper, to taste8 Whole Wheat Buns, smaller size bun

Burger toppings such as lettuce, tomato,onionCondiments such as mustard, ketchup

DirectionsBring salted water to a boil. Add lentilsand oatmeal. Stir. Reduce heat to lowand let simmer, covered until lentils aresoft but not broken down, about 10minutes. Let cool.

Over medium high heat, add canola oiland sauté onions, carrots, zucchini, garlicin frying pan until vegetables are soft,about 5 minutes. Season with salt andpepper. Let cool.

In a large bowl, add oatmeal and lentilmixture, vegetable mixture, barbecuesauce, steak spice, sunflower seeds andchopped parsley. Mix to combine. Addegg and 2 tbsp/30ml bread crumbs. Mixand gently combine. If mixture feels toowet, add 1 more tbsp/15ml of breadcrumbs.

Divide mixture into 8 balls and thenflatten and shape into patties.

Heat large frying pan on medium highheat. Add canola oil. Cook burgers inbatches. Do not overcrowd the pan.

Cook until golden brown on each sideand cooked through, about 5 minutes oneach side. Assemble burgers in wholewheat buns and add favouritecondiments and toppings.

Yield: 6 large burgers or 8 mediumburgers

Veggie Swiss PaniniVeggie Swiss PaniniVeggie Swiss PaniniVeggie Swiss PaniniVeggie Swiss PaniniVeggie Swiss PaniniVeggie Swiss PaniniVeggie Swiss PaniniVeggie Swiss PaniniVeggie Swiss PaniniVeggie Swiss PaniniVeggie Swiss PaniniVeggie Swiss PaniniVeggie Swiss PaniniVeggie Swiss PaniniVeggie Swiss PaniniVeggie Swiss PaniniVeggie Swiss PaniniVeggie Swiss PaniniVeggie Swiss PaniniVeggie Swiss PaniniVeggie Swiss PaniniVeggie Swiss PaniniVeggie Swiss PaniniVeggie Swiss PaniniVeggie Swiss PaniniVeggie Swiss PaniniVeggie Swiss PaniniVeggie Swiss PaniniVeggie Swiss PaniniVeggie Swiss PaniniVeggie Swiss PaniniVeggie Swiss Panini

Ingredients2 slices Swiss cheese3 thin tomato slices4 arugula or baby spinach leavesFocaccia bread, cut into squares (cut into4-inchx4-inch/10cmx10cm square)2 tsp/10ml canola oil or olive oil, forbrushing pan

DirectionsAssemble sandwich with lettuces leaves,cheese and tomato slices.

Heat pan over medium high heat. Whenpan is hot, brush pan with oil.Add sandwich to pan. Squish downsandwich with firmly spatula to flatten,alternatively use another pan or Paninipress. Cook on each side until goldenbrown, about 1 to 2 minutes on each side.Cut sandwich in half.

Yield: 1 serving if whole sandwich or cutin half for 2 sample size sandwiches

Yogurt CreamYogurt CreamYogurt CreamYogurt CreamYogurt CreamYogurt CreamYogurt CreamYogurt CreamYogurt CreamYogurt CreamYogurt CreamYogurt CreamYogurt CreamYogurt CreamYogurt CreamYogurt CreamYogurt CreamYogurt CreamYogurt CreamYogurt CreamYogurt CreamYogurt CreamYogurt CreamYogurt CreamYogurt CreamYogurt CreamYogurt CreamYogurt CreamYogurt CreamYogurt CreamYogurt CreamYogurt CreamYogurt Cream

Ingredients3/4 cup / 175 g plain unsweetened plainyogurt 2.5% milk fat, drained2 tsp / 10 ml honey1/2 tsp / 2.5 ml vanilla

DirectionsAdd the yogurt to a sieve (you can alsoline it with a coffee filter or cheesecloth)and place over a bowl. (Make sure theyogurt is not touching the bottom of thebowl or it will not drain.)

Drain for a minimum of 2 hours orovernight in the refrigerator. If you don'tdrain the yogurt, the yogurt cream willbe looser. Stir in honey and vanilla. ServewithChocolate Salami slices. Makes about 1/2cup.

Yummy Stuff's Yummy Mini Carrot

Cupcakes


Cupcakes


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Cupcakes


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Cupcakes


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Cupcakes


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Cupcakes


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Cupcakes


Cupcakes


Cupcakes

IngredientsCUPCAKES1 cup / 250 ml sugar1 cup / 250 ml oil3 eggs1 1/2 cups / 375 ml flour1/2 teaspoon / 2.5 ml salt1/2 teaspoon / 2.5 ml baking soda1 1/4 teaspoon / 6.25 ml baking powder1 teaspoon / 5 ml cinnamon2 cups / 500 ml peeled, grated carrots

CREAM CHEESE ICING1/2 cup / 125 ml butter (very soft)1/2 cup / 125 ml cream cheese (very soft)2 cups / 500 ml icing sugar

DirectionsCUPCAKESCombine dry ingredients in a bowl. Mixsugar, eggs & oil in a separate bowl witha whisk until combined. Add dryingredients; stir/whisk until dryingredients are incorporated. Fold incarrots.

Scoop onto mini muffin tin, lined withcupcake cups. Bake at 350F forapproximately 12 minutes.

Cool to room temperature.

Makes 24 mini cupcakes or 12 regularcupcakes

CREAM CHEESE ICINGStir cream cheese and butter together ina bowl until smooth. Stir in icing sugarslowly until combined. Pipe or spreadicing on cupcakes.

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