Asparagus and egg burritos

Serves: 4

Preparation time:20 minutes

Cooking time:10 minutes

Ingredients

4 tsp (20 mL) vegetable oil
1 small Onion, chopped
12 oz (375 g) Asparagus, trimmed and sliced into 1-inch (2.5 cm) pieces
1 cup (250 mL) chopped Sweet Red Pepper
1 cup (250 mL) drained, rinsed canned black beans
1/4 cup (50 mL) salsa
6 large Eggs
1 cup (250 mL) shredded Cheddar Cheese
1/2 tsp (2 mL) each ground cumin, chili powder and dried oregano leaves
1/4 tsp (1 mL) salt
4 large (10-inch/25 cm) flour tortillas
Toppings: Sour Cream, salsa, hot sauce

preparation

In large nonstick skillet, heat 1 tbsp (15 mL) of the oil over medium heat. Add onion, asparagus and red pepper, cook, stirring occasionally, for about 7 minutes, until asparagus is tender.

Meanwhile, in small bowl, combine beans and salsa; set aside.

In medium bowl, whisk eggs until blended. Whisk in 1/4 cup (50 mL) of the , cumin, chili powder, oregano and salt; pour into skillet over vegetables. Cook, stirring gently, for about 3 minutes, until eggs are set.

Spoon egg mixture in centre of each tortilla; top with bean mixture. Sprinkle with remaining . Fold up bottom of tortillas over filling, fold in sides; roll up tightly. Brush tortillas with remaining oil.

Wipe skillet clean; heat over medium heat. Add burritos seam side down, cook for about 6 minutes, turning once, until golden. Serve with toppings.

Asparagus and tomato salad with feta

Serves: 4

Preparation time:10 minutes

Cooking time:10 minutes

This Asparagus and Tomato Salad is easy to make with steamed asparagus, grape tomatoes, creamy feta, fresh herbs and a light dressing. The tarragon gives it a welcome hint of licorice. It can be eaten cold, warm or hot.

Asparagus is popular in the spring, especially around Easter and in the summer. It's peak season is April.
This dish makes a great vegetable side dish and pairs perfectly with Easter.

Ingredients

1 tbsp balsamic vinegar
1 tbsp red wine vinegar
2 tsp Dijon mustard
1/2 tsp salt
1/2 tsp black pepper
1/2 cup olive oil
2 tbsp freshly chopped parsley
1 tsp dried tarragon (use 1 tablespoon if using fresh)
2 lbs asparagus, trimmed - 2 bunches
3 green onions, chopped
1 pint grape tomatoes, halved (551 ml)
3/4 cup feta crumbled

preparation

Snap off the woody ends of asparagus where they naturally break when you bend them or cut them off with a knife.

Boil water in a large pot or saucepan with steamer then reduce to simmer, add asparagus, cover with lid and steam asparagus until tender (about 8-10 minutes) *This will depend on your preference.

Use tongs to remove asparagus

Dressing:
In a small bowl, whisk balsamic vinegar, oil, red wine, dijon mustard, salt and pepper together.

Cover and set aside until ready to use.

Arrange cooked asparagus tomatoes on a large platter.

Sprinkle with feta and parsley.

Drizzle with ½ the dressing and serve the remainder on the side *Can be served warm, room temperature or chilled.

????Variations & Substitutions
Tomatoes- you could use cherry tomatoes instead of grape tomatoes
Asparagus -you could use grilled or oven-roasted asparagus instead of steamed
Tarragon- fresh tarragon is ideal, but you can use dried
Feta - you can use regular, light or fat-free feta or use goat
Add-ins- you could also sprinkle on a little parmesan and/or add red onions or green onion

Asparagus cheese soufflé

Serves: 6

Preparation time: 25 minutes

Cooking time:40 minutes

Ingredients

1 tablespoon butter, soft
1 tablespoon flour
2 cups 1-inch pieces asparagus tips and tender stems
4 tablespoons (1/2 stick) butter
1/2 cup flour
2 cups milk
1/2 teaspoon salt
1/4 teaspoon ground white pepper
1/4 teaspoon freshly ground nutmeg
5 eggs
1 cup grated imported Parmesan
1/4 teaspoon cream of tartar

preparation

Preheat the oven to 400 degrees.
Brush the interior of 2 4-cup soufflé molds with the softened butter. Dust the bottom and sides with flour. Set aside.
Bring a kettle of salted boiling water to a boil, drop in the pieces of asparagus, and cook until tender. Drain and cool under cold running water. Purée in a blender. Save in a bowl, cover and set aside.
In a heavy saucepan melt the butter. Stir in the flour with a wooden spoon and cook over low heat for 3 minutes. Add the milk. Cook over medium-high heat while whisking until sauce becomes thick and bubbly.
Transfer the sauce to a large mixing bowl. Season with salt and pepper and nutmeg.
Separate the eggs. Mix egg yolks and in the thick cream sauce. Stir in the asparagus purée. (can be prepared 2 hours in advance up to this point.)
In an electric mixing bowl, whip the egg whites with cream of tartar until the whites are firm fluffy. Using a rubber spatula, gently fold the whites into the mixture.
Pour soufflé mixture into mold.
Bake for 30 to 40 minutes. Reduce the oven temperature to 350 degrees F. after 10 minutes Soufflé should rise two inches or more above mold. Serve when ready.
I serve soufflé with tomato basil sauce or melted brie.

Asparagus en croûte

Serves: 4

Preparation time: 15 minutes

Cooking time:15 minutes

Ingredients

1 pound puff pastry sheet, thawed
1/2 pound Swiss
4 tablespoons Dijon mustard
12 asparagus spears, cooked crisp
1 egg, beaten

preparation

Preheat oven to 375 degrees.
Roll puff pastry sheet on a floured work surface to a thickness of 1/8 inch. Cut into 4-inch squares.
Cut into fingers about the size of asparagus spears.
Spread each pastry dough evenly with mustard.
Lay an asparagus spear and a strip of on each pastry square. Roll them up, seal and place seam side down on a buttered baking sheet. Brush rolls with beaten egg.
Bake for 12 to 15 minutes, or until pastry is brown and is melted

Asparagus quiche with hash-brown crust

Serves: 10

Preparation time:40 minutes

Cooking time:30 minutes

Quiche can be made up to 1 day in advance. Cool to room temperature, then wrap with plastic and refrigerate. To reheat, bake at 325°F until warmed through, 15 to 20 minutes.

Ingredients

2 tablespoons butter, softened, plus more for pan
4 medium russet potatoes (about 2 pounds), peeled
1 egg
1 1/2 teaspoons kosher salt, divided
3/4 teaspoon freshly ground black pepper, divided
2 tablespoons vegetable oil
3 tablespoons unsalted butter, divided
4 medium shallots, thinly sliced
6 large eggs, room temperature
1 1/4 cups half-and-half or light cream
1 tablespoon Dijon mustard
Pinch of grated nutmeg
6 ounces Fontina or Emmenthal , grated (about 1 1/2 cups)
1/2 bunch asparagus (about 1/2 pound), ends trimmed

preparation

Preheat oven to 375 degrees. Brush a 9-by-2 1/2-inch springform pan with butter. Line the sides of the pan with strips of waxed paper (the same height as pan); brush paper with butter.
Using the coarse grater disk on a food processor or the largest holes on a box grater, shred potatoes. Toss with 1 tsp. salt and 1/2 tsp. pepper in a large bowl. Transfer to a clean dishtowel, gather together ends of towel, and thoroughly wring out excess liquid; Transfer potatoes to a bowl and add butter, 1 egg, salt, and 1/4 teaspoon pepper.Pat into bottom and up sides of prepared pan. Place on a rimmed baking sheet; bake until set, 15 to 20 minutes.

Meanwhile, melt remaining 1 Tbsp. butter in a small skillet over medium heat. Add shallots and sauté until translucent, 5-6 minutes; set aside.
Whisk eggs, half-and-half, mustard powder, nutmeg, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper in another large bowl and set aside.
Sprinkle Fontina or Emmenthal , and sautéed shallots evenly over bottom of crust, then pour in egg mixture. Arrange asparagus decoratively on top. Bake until quiche is set and crust is well browned, 30-35 minutes. Let cool to room temperature before cutting into wedges.

bacon cheese and pimento sandwich

Serves: 6

Preparation time:10 minutes

Cooking time:20 minutes

Ingredients

12 slices country whole grain bread
12 ounces bacon, thick sliced, cooked
4 ounce bag loose-leaf lettuce
Sharp pimento (recipe below)
2 tomatoes, thinly sliced (optional)
olive oil

For the Sharp pimento :

1/2 cup mayonnaise

1 4-ounce jar diced pimento, drained

2 teaspoons Worcestershire sauce

2 tablespoons onion, finely minced

1/2 teaspoon cayenne pepper

1 pound Sharp White or Yellow , diced or shredded

preparation

MAKE THE PIMENTO CHEESE:

In a large bowl, stir together the mayonnaise, diced pimento, Worcestershire sauce, onion and cayenne pepper until thoroughly mixed. Blend in the . Refrigerate 30 minutes to blend flavors.

WHILE THE PIMENTO CHEESE IS CHILLING, MAKE THE SANDWICHES:

In a medium skillet, cook the bacon just as crispy as you prefer, then drain well.

Preheat an electric griddle or large skillet to medium heat.

For each sandwich, spread 3 tablespoons of pimento mixture onto two slices of bread.

On one slice of bread, layer on top of the pimento 3 slices of bacon, some lettuce and a tomato slice. Top with the second slice of bread, pimento side down. Repeat for each sandwich.

Lightly coat griddle with olive oil to prevent sticking. Over medium heat, grill sandwiches in batches, heating 3-5 minutes on each side, or until golden brown and has melted.

Remove sandwiches to a platter and keep warm.

Baked goat cheese with salad greens

Serves: 6

Preparation time: 15 minutes

Cooking time:6 minutes

Ingredients

3 small rounds fresh goat , each about 1/4 pound
2 tablespoons olive oil
1 1/2 cups finely dried bread crumbs
4 large handfuls mesclun or mixed salad greens
1 clove garlic, minced
12 walnut halves
Toasts

Vinaigrette dressing:
5 tablespoons olive oil
1 tablespoon red wine vinegar
1 tablespoon balsamic vinegar
Salt and freshly ground pepper

preparation

Whisk together the oil, and two vinegar. Season to taste with salt and pepper and stir in the minced garlic.
Preheat oven to 400 degrees.
Cut each round horizontally to make 6 rounds.
Place on a plate and drizzle with the olive oil, turning once to lightly coat both sides.
Spread the bread crumbs on a plate. Coat the rounds of goat on both sides with the crumbs and then place well spaced on a baking sheet.
Bake until the rounds are slightly bubbling around the edges, 4-6 minutes.
Drizzle salad greens with the dressing. Toss well and divide the greens evenly among 6 salad plates.
Place a hot round in the center of each mound of greens. Garnish with walnuts and toasts. Serve immediately.

Baked polenta with fontina and gorgonzola

Serves: 6

Preparation time: 20 minutes

Cooking time:40 minutes

Ingredients

For the sauce:

2 pounds Italian tomatoes or canned whole tomatoes, coarsely chopped
1 tablespoon olive oil
1/2 small yellow onion, finely chopped
1 clove garlic, finely chopped
1 bay leaf
4 basil leaves
2 parsley stems
salt and pepper to taste

For the polenta:
1 1/2 cups polenta
8 ounces Fontina , thinly sliced
5 ounces Gorgonzola
1 tablespoon basil, chopped for garnish

preparation

For the sauce:
In a medium saucepan, heat the olive oil over medium heat. Add the onion, garlic, bay leaf, basil and parsley, and cook slowly for 3 to 4 minutes. Add the tomatoes. Bring to a boil, and simmer for 15 minutes. Put sauce in a food processor on pulse to chop tomatoes and make sauce smoother. Return to the sauce to the pan, and simmer until medium-thick. Season to taste with salt and pepper and a pinch of sugar to cut the acidity if necessary. This yields about 1 1/2 cups.
While the sauce is cooking, bring 4 1/2 cups water to a boil and add 1 teaspoon salt. Whisk in the polenta in a stream so that lumps do not form. Lower the heat, and simmer 12 to 15 minutes, while stirring with a wooden spoon. Pour polenta into a loaf pan or a 9-by12-inch baking dish, and set it aside to cool. When cold and firm, turn polenta out on a clean surface, and cut into 3-inch squares or diagonal pieces. Preheat the oven to 400 degrees.
Lightly butter individual gratin dishes, spreading a tablespoon of tomato sauce over bottom of dishes. Arrange the polenta and slices of Fontina in overlapping layers.
Spoon the remaining tomato sauce over the layers. Crumble Gorgonzola over the top, season with pepper, and bake the polenta uncovered until is melted. Garnish with fresh basil.

Black bean burritos

Serves: 6

Preparation time:20 minutes

Cooking time:20 minutes

A recipe inspired by the 10-year old Alexandra Nickle from Arizona at The 2013 healthy lunchtime challenge at the White House in DC. As a side dish, she would suggest a mango soy smoothie made with frozen bananas.

Ingredients

For the mango salsa:
2 ripe mangoes, peeled and
chopped
1/2 red onion, chopped
1 tablespoon finely chopped
fresh cilantro leaves
1 tablespoon freshly squeezed
lime juice
1 teaspoon olive oil
1/4 teaspoon salt
1/4 teaspoon freshly ground
black pepper

For the black beans:
2 teaspoons olive oil
1/2 red onion, chopped
3 medium tomatoes, diced
1 1/2 teaspoons ground cumin
1 1/2 teaspoons dried oregano
1 teaspoon salt
2 (15-ounce) cans black
beans, drained and rinsed
6 large romaine lettuce leaves
6 whole-grain tortillas (warm)
1/4 cup shredded low-fat
Monterey Jack

preparation

Make the mango salsa:
1. In a large bowl, toss together the mango, red onion, cilantro, lime juice, olive oil, salt, and pepper.
Set aside.
Make the black beans:
1. In a medium sauté pan over moderate heat, warm 1 teaspoon olive oil. Add the red onion and
sauté until translucent, about 5 minutes. Add the tomatoes, cumin, oregano, and salt. remove the
mixture from the heat and let cool for a few minutes. Transfer the tomato mixture to a blender and
pulse until smooth with some lumps.
2. In a medium sauté pan over moderate heat, warm the remaining teaspoon olive oil. Add the beans
and the tomato purée and cook until thickened, about 10 minutes.
3. To assemble burritos, arrange 1 large romaine lettuce leaf on top of each tortilla and top with a
scoop of the black bean and tomato mixture. Sprinkle with and wrap the burritos with the salsa
inside, on top, or on the side of the burrito.

Braised endives in beer

Serves: 6

Preparation time: 30 minutes

Cooking time:40 minutes

Ingredients

12 medium endives
1/2 cup butter
1 cup beer
1 tablespoon sugar
2 chicken bouillon cubes
ground pepper to taste
1/4 cup dry bread crumbs
1/4 cup shredded gruyere
1/4 cup melted butter

preparation

Remove any bruised outer leaves from the endives, leaving the heads intact. Trim the bases and tips and wipe with a damp cloth.
Melt butter in a large skillet.
Arrange endives in the skillet in a single layer. Cook over medium heat to brown the endives on all sides.
Add beer, sugar, and bouillon cubes.
Cover and simmer 20 minutes or until tender. Preheat oven to 400 degrees.
Transfer endives to a gratin dish. Reduce cooking liquid to 3 tablespoons. Sprinkle endives with bread crumbs and shredded .
Pour any remaining liquid from the endives in the skillet over the endives. Pour melted butter over the endives.
Bake endives until golden brown. Serve immediately.

Broiled crab meltaways

Serves: 3

Preparation time: 10 minutes

Cooking time:15 minutes

Ingredients

6 English muffins cut in halves

7 ounces crabmeat
4 ounces butter
7 ounces old English sharp Cheddar
2 tablespoons mayonnaise
1/2 teaspoon seasoned salt
1/2 teaspoon garlic salt

preparation

Mix all ingredients well. Spread on English muffin halves. Chill or freeze for future use.
Broil until golden brown. Cut muffins into quarters. Muffin halves can also be served as a luncheon.

Butternut squash and caramelized onion flatbread

Serves: 4

Preparation time:1 hour

Cooking time:1 hour

A wonderful recipe for a Fall or winter season showing the colors of this dish.
Prep and cook time are for flatbread only. If you're making the caramelized onions and butternut squash on the same day you're making the flatbread, allow about an extra hour.

Ingredients

Roasted Butternut Squash
1 butternut squash cut into 1/2-inch chunks
2 tbsp olive oil
salt + pepper to taste
Caramelized Onions
2 tbsp olive oil
2 large onions halved & thinly sliced
salt + pepper to taste

1 prepared pizza crust
1/2 cup Fontina or Italian blend shredded
2 tsp olive oil
2 tbsp sage leaves cut into ribbons
2 tbsp toasted walnuts chopped (optional)

preparation

Roasted Butternut Squash
Preheat oven to 400°F.
Spread squash onto a rimmed baking sheet; drizzle sheet with 1 tablespoon of olive oil, sprinkle with salt and pepper and toss to coat.
Bake for 45–50 minutes or until tender.
Caramelized Onions
Heat oil in a large skillet over low heat.
Add onions and a pinch of salt. Cook until completely caramelized, stirring occasionally at first and more often as onions begin to brown, about 30 to 40 minutes.
Season with freshly ground pepper.
Preheat oven to temperature indicated on pizza crust package.
Top crust with caramelized onions, , and squash.
Bake for time on package or until squash is heated through and has melted.
While pizza is baking, heat oil in small skillet over medium high heat. Add sage leaves and saute, stirring constantly, for about 3 minutes or until leaves are crispy, but still green.
Sprinkle sage leaves and walnuts on pizza before serving.

Caprese portobello mushrooms

Serves: 4

Preparation time:25 minutes

Cooking time:35 minutes

Ingredients

3 tablespoons extra-virgin olive oil, divided
1 medium clove garlic, minced
½ teaspoon salt, divided
½ teaspoon ground pepper, divided
4 portobello mushroom caps (about 1 lb), gills removed
1 cup cherry tomatoes, sliced
½ cup fresh mozzarella pearls, drained and patted dry
½ cup thinly sliced fresh basil
2 teaspoons balsamic vinegar

preparation

Preheat oven to 400 degrees F.

Combine 2 tablespoons oil, garlic, 1/4 teaspoon salt and 1/4 teaspoon pepper in a small bowl.
Brush and coat mushrooms all over with the oil mixture. Place on a large rimmed baking sheet and bake until the mushrooms are mostly soft, about 10 minutes.

Meanwhile, stir tomatoes, mozzarella, basil and the remaining 1/4 teaspoon salt, 1/4 teaspoon pepper and 1 tablespoon oil together in a medium bowl.

Once the mushrooms have softened, remove from the oven and fill with the tomato mixture. Bake until the is fully melted and the tomatoes have wilted, about 12 to 15 minutes more.
Drizzle each mushroom with 1/2 teaspoon vinegar and serve.

Caprese salad

Serves: 4

Preparation time:15 minutes

Cooking time:None

Insalata Caprese, also known as Caprese Salad is a traditional Italian appetizer. Fresh summer tomatoes, fresh basil, and soft mozzarella cheese (not the rubbery and dry version) make this salad a summer favorite. The salad has its origins from the island of Capri in Italy, south of the coast of Naples.
The creamy mozzarella in this salad is arguably the perfect counterbalance to the humble tomato, thanks to its rich yet subtle taste and mellow dairy notes.

Ingredients

4 large vine-ripened or heirloom tomatoes sliced into 1/4 inch slices
1 pound fresh mozzarella sliced into 1/4 inch slices
15-20 basil leaves sliced into ribbons
3 tablespoons extra virgin olive oil
kosher/sea salt and pepper to taste
1 tablespoon balsamic reduction (optional)

preparation

Caramelized spring onion and gruyère tart

Serves: 6

Preparation time: 20 minutes

Cooking time:1 hour

Serve with a simple tossed salad or grilled asparagus.

Ingredients

1 pound frozen butter puff pastry, thawed
1 tsp (5 mL) olive oil
450 g spring bulb onions, trimmed and sliced
2 tbsp (30 mL) balsamic vinegar
2 tsp (10 mL) liquid honey
1/4 tsp (1 mL) each salt and pepper
1 tsp (5 mL) chopped fresh thyme
1 egg, beaten
2 tbsp (30 mL) whipping cream 35%
1 tbsp (15 mL) Dijon mustard
1-1/4 cups (300 mL) shredded Gruyère or Comté

preparation

Unroll puff pastry; press into fluted 9-inch (23 cm) tart pan with removable bottom. Line with foil; fill with pie weights or dried beans. Bake on bottom rack in 400 F (200 C) oven for 20 minutes. Remove weights and foil; let cool in pan on rack.

Meanwhile, in skillet, heat oil over medium-high heat; cook onions, stirring, until golden, about 3 minutes. Add 1/4 cup water; reduce heat to medium. Cover and cook, stirring occasionally, until no liquid remains and onions are soft, about 5 to 8 minutes.

Stir in vinegar, honey and half each of the salt and pepper; cook, stirring, until onions are dark golden, about 8 minutes. Remove from heat; stir in 3/4 tsp of the thyme. Set aside.

Stir together egg, cream, mustard, and remaining salt and pepper. Sprinkle bottom of pastry with half of the Gruyère or Comté ; top with onion mixture. Pour egg mixture over top; sprinkle with remaining and thyme.

Bake in 400 F (200 C) oven until crust is golden and knife inserted in centre comes out clean, about 25 minutes. Let stand for 10 minutes before cutting into wedges.

Carrot gnocchi

Serves: 2

Preparation time: 40 minutes

Cooking time:30 minutes

Ingredients

1/2 pound carrots
1 teaspoon finely chopped onion
3 teaspoons butter
1 cup Parmigiano-reggiano
3 teaspoons flour
1 large egg yolk
salt, pepper, and nutmeg to taste
3 teaspoons chopped fresh chives

preparation

Preheat oven to 400 degrees.
Peel and slice carrots. Boil until tender. Drain.
In a medium skillet, cook the onion in 1 tablespoon butter, over moderate heat, stirring until pale gold.
Add carrots, and cook for 5 minutes while stirring occasionally.
Transfer the carrots to a food processor, and puree until smooth. Transfer the puree to a bowl. Add 3 tablespoons of the , the flour and egg yolk, and season with salt, pepper, and nutmeg; mix well.
Bring a wide shallow saucepan of water to a boil and add 1 tablespoon salt. Prepare a bowl of ice cold water. Shape the carrot mixture into ovals, using two soup spoons, scooping a portion between the spoons.
Slide 4 of the gnocchi at the time into the boiling water and cook just until they rise to the surface, about a minute or less.
When the gnocchi are done, transfer to the cold water.
Lightly butter a baking dish large enough to hold the gnocchi in a layer without crowding.
Drain the gnocchi and arrange them in the prepared baking baking dish.
Sprinkle with remaining and butter. Bake for 10 minutes. Sprinkle with chives and serve at once.

Cheese croquettes

Serves: 8

Preparation time: 20 minutes

Cooking time:10 minutes

Ingredients

4 ounces butter
1 cup flour
2 cups milk
1/2 cup heavy cream
2 cups grated Cheddar
2 cups grated Swiss
3 egg yolks
salt, nutmeg, onion powder to taste
1 cup flour
1 cup fresh bread crumbs
2 cups tomato sauce
2 cups fried parsley

preparation

In a medium saucepan, melt butter, stir in flour. Add milk and cream and whisk until sauce is thick and bubbly. Mix in the . Blend well. Stir in egg yolks. Season to taste.
Spread mixture over a greased square dish to a thickness of 1 inch. Cool 1/2 hour.
Cut into 2-inch by 1-inch pieces. Dust in flour, dip in egg white, and roll in fresh bread crumbs.
Deep fry until brown. Serve with tomato sauce and fried parsley.

Cheese soufflé

Serves: 6

Preparation time: 40 minutes

Cooking time:40 minutes

Ingredients

1 tablespoon butter, softened
1 tablespoon flour

4 tablespoons (1/2 stick) butter
1/2 cup flour
2 cups milk
1/2 teaspoon salt
1/4 teaspoon ground white pepper
1/4 teaspoon freshly ground nutmeg
5 eggs
1 cup (4 oz by weight) grated Swiss
1 cup (4 oz by weight) grated cheddar
1/4 teaspoon cream of tartar

preparation

Preheat the oven to 400 degrees.
Brush the interior of 2 4-cup soufflé molds with the softened butter. Dust the bottom and sides with flour. Set aside.
In a heavy saucepan melt the butter. Stir in the flour with a wooden spoon And cook over low heat for 3 minutes. Add the milk. Cook over medium-high Heat while whisking until sauce becomes thick and bubbly. Transfer the sauce to a large mixing bowl. Season with salt and pepper and nutmeg. Separate the eggs.
Mix egg yolks and s in the thick cream sauce. (can be prepared 2 hours in advance up to this point.) In an electric mixing bowl, whip the egg whites with cream of tartar until the whites are firm fluffy. Using a rubber spatula, gently fold the whites into the mixture.
Pour soufflé mixture into mold. Bake for 30 to 40 minutes. Reduce the oven temperature to 350 degrees F. after 10 minutes Soufflé should rise two inches or more above mold. Serve when ready. I serve soufflé with tomato basil sauce or melted brie.

Cheese wafers

Serves: 8

Preparation time: 15 minutes

Cooking time:20 minutes

Ingredients

8 ounces grated cheddar
4 ounces unsalted butter, softened
1/4 teaspoon salt
1/4 teaspoon paprika
1/4 teaspoon Tabasco
1/4 teaspoon Aromat seasoning
1 cup flour

preparation

Preheat oven at 325 degrees. Process with the flour. Add butter and spices and process until dough forms a ball. Scrape the side of bowl, and process for a few more seconds to blend.
Roll the dough into 2-inch thick cylinder. Wrap in wax paper. Chill. Slice into 1/4 -inch slices. Place on sheet pan lined with wax paper.
Bake for about 20 minutes, or until wafers are crisp. Cool on rack.

Note: I also roll cylinder in ground almond.

Chickpea salad

Serves: 4

Preparation time:15 minutes

Cooking time:5 minutes

Ingredients

For the Chickpea Salad:
1 (15-ounce) can chickpeas
1 tablespoon olive oil
1 pint cherry tomatoes, halved
1/2 red onion, sliced
1 yellow bell pepper, diced
1 orange bell pepper, diced
2 tablespoons chopped fresh parsley
1/2 cup crumbled feta
For the dressing:
1 clove garlic, finely minced or grated
1/4 cup extra-virgin olive oil
2 tablespoons fresh lemon juice
1 teaspoon mustard
1/2 teaspoon dried oregano
1/4 teaspoon freshly ground black pepper
1/4 teaspoon salt

preparation

Rinse and thoroughly drain the chickpeas. Add to a large skillet or cast iron pan along with the tablespoon of olive oil. Saute on medium high heat, stirring often, for about 5 minutes until the chickpeas are slightly crisped.
Make the dressing by whisking together the minced garlic, extra-virgin olive oil, fresh lemon juice, mustard, dried oregano, salt, and pepper in a serving bowl.
Add the chickpeas, cherry tomatoes, sliced red onions, diced orange and yellow bell peppers and parsley to the bowl and toss. Top with the crumbled feta and serve at room temperature.

Corn and black bean salad

Serves: 4

Preparation time:15 minutes

This salad can be prepared the day before heading to the cottage as it keeps very well and will hold up the length of the weekend. If planning to have a big group of guests, you can double the recipe without difficulty. For presentation, if desired, line the serving bowl with leaf lettuce before filling with salad

Ingredients

1/2 cup sheep’s milk feta
3 tbsp (45 mL) white wine vinegar
1/4 cup (50 mL) olive oil
1 tsp Dijon mustard
2 cans black beans (540 mL each), rinsed and drained
2 cups grape tomatoes, halved lengthwise
2 cups frozen corn, thawed and rinsed
1/2 cup fresh basil, coarsely chopped
1 cup red pepper, finely chopped
1/4 cup red onion, finely chopped
Salt and freshly ground pepper to taste

preparation

1. In a large bowl, break up feta with a fork. Whisk in vinegar, olive oil and mustard.

2. To the same bowl add black beans, grape tomatoes, corn, basil, red pepper and onion. Stir well, season to taste with salt and pepper, and serve.

Corned beef and slaw sandwich

Serves: 4

Preparation time: 10 minutes

Cooking time:10 minutes

These reuben-type sandwiches are easy to make when ingredients are purchased at the supermarket deli.

Ingredients

4 slices whole wheat bread, toasted
8 teaspoons spicy brown mustard
8 ounces thinly sliced deli corned beef
1/2 pint vinaigrette-style deli coleslaw
4 (1-ounce) Swiss Cheese

preparation

Heat oven to 350°F.
Spread each slice of bread with 2 teaspoons mustard. To assemble each sandwich, layer 1 slice bread, 2 slices corned beef, 1/4 cup coleslaw and 1 slice .
Place sandwiches onto ungreased baking sheet. Bake for 8 to 10 minutes or until is melted.

Corned beef and swiss cheese bagels

Serves: 4

Preparation time: 10 minutes

Coleslaw from the deli simplifies this sandwich preparation.

Ingredients

1/4 cup light sour cream
3 tablespoons sweet honey mustard
4 light rye, plain or egg bagels, split
Leaf lettuce
1/4 pound thinly sliced deli corned beef
1/2 pint deli coleslaw, well drained
4 (3/4-ounce) slices Swiss Cheese
4 thin green bell pepper rings

preparation

Combine sour cream and mustard in small bowl. Spread mustard mixture onto cut-sides of bagels.
Layer bottom half of each bagel with lettuce leaf, 1/4 corned beef, 2 to 3 tablespoons coleslaw, 1 slice and 1 green pepper ring.
Top each with remaining bagel half.

Croque Monsieur sandwich

Serves: 4

Preparation time:10 minutes

Cooking time:15 minutes

Béchamel: Save on prep time by making the white sauce ahead of time.

Croque Madame: To make this into a Croque Madame sandwich, make the recipe as instructed, then fry eggs (one for each sandwich, sunny-side up) in a separate skillet while the sandwiches toast in the oven. Place an egg on top each sandwiches.

Ingredients

¼ cup unsalted butter (½ stick)
¼ cup all-purpose flour
1½ cups whole milk
salt and freshly ground black pepper
1 teaspoon Dijon mustard
dash of ground nutmeg
Sandwich:
8 thin slices white sandwich breads
5 ounces good quality ham about 8 slices
6 ounces Gruyere ,or Emmental , grated (about 2½ cups)
1/4 cup freshly grated parmesan

preparation

Béchamel sauce:
1. Melt butter in a medium saucepan over medium heat. Whisk in flour and cook, stirring constantly, for about 3 minutes. Gradually add milk, stirring well until the mixture is smooth. Cook, stirring, until sauce is thickened.
2. Season with a little bit of salt and pepper. Remove from heat and whisk in mustard and nutmeg. Set aside while you make the sandwiches, or make the sauce up to 1 week in advance.
Assemble sandwiches:
1. Preheat oven to 425° F. Line a baking tray with parchement paper and set aside.
2. Spread each bread slice with a layer of béchamel, spreading it all the way to the edges. Place 4 slices of bread, béchamel side up, on prepared baking sheet.
3. Top each with a piece of ham, a handful of gruyere, and a sprinkle of parmesan . Place remaining slices of bread on top, béchamel side up, then top with remaining gruyere and parmesan .
4. Bake at 425 degrees F for about 5-6 minutes, until is melted, and then turn the oven to broil and broil until the on top is lightly golden, 2-4 minutes.

Crostini with roasted cranberries and brie cheese

Serves: 6

Preparation time:10 minutes

Cooking time:25 minutes

The combination of crispy crostini with rich, creamy Brie and sweet, tangy balsamic roasted cranberries make an elegant appetizer.

Ingredients

1 baguette, sliced into 1/2-inch pieces
Olive oil, for brushing
1 cup fresh or frozen cranberries
2 tbsp balsamic vinegar
1 tbsp honey or maple syrup
8 oz Brie , sliced
Fresh rosemary or thyme, for garnish
Salt & pepper to taste

preparation

Prepare the Crostini:
Preheat your oven to 375°F (190°C). Brush each slice of baguette with olive oil and arrange them in a single layer on a baking sheet. Bake for 8-10 minutes or until the crostini are golden brown and crisp.
Make the Balsamic Roasted Cranberries:
In a mixing bowl, combine the cranberries, balsamic vinegar, honey (or maple syrup), and a pinch of salt and pepper. Stir to coat the cranberries evenly. Spread the cranberry mixture in a single layer on a lined baking sheet and roast in the preheated oven for 10-12 minutes, or until the cranberries are soft and slightly caramelized. You’ll notice the cranberries begin to burst open as they roast.
Assemble the Crostini:
Place a slice of Brie on each piece of crostini. Spoon a generous amount of balsamic-roasted cranberries over the Brie. Return the crostini to the oven for 3-5 minutes, just long enough for the Brie to soften and slightly melt.
Finish & Serve:
Once the Brie has melted, remove the crostini from the oven. Garnish with fresh rosemary or thyme for an aromatic touch. Serve immediately while the crostini is warm and crispy, and enjoy the beautiful blend of sweet, tangy, and creamy flavors.

Eggplant and tomato with chevre

Serves: 6

Preparation time: 25 minutes

Cooking time:40 minutes

Ingredients

1 small eggplant (3/4 lb)
2 teaspoons coarse salt
1/4 cup olive oil
1 large red onion, thinly sliced
2 cloves garlic, minced
1/4 teaspoon hot pepper flakes
salt and pepper
3 tomatoes, thickly sliced
1 tablespoon fresh snipped chives or green onion tops
2 ounces creamy chevre
1/4 cup whipping cream

preparation

Trim eggplant; peel if desired. Cut crosswise into 1/4-in slices. Sprinkle slices with coarse salt; place in colander to drain for 30 minutes.
Rinse eggplant well under cool running eater; pat dry and set aside.
In skillet, heat 1 tablespoon of the oil over medium high heat; cook onion, garlic and hot pepper flakes, stirring often, 3 to 5 minutes or until onion is softened. Spoon half of onion mixture into greased 13-by-9-in baking dish. Sprinkle with salt and pepper.
Overlap slices of eggplant and tomato over onion mixture finishing with remaining onion mixture. sprinkle with chives and drizzle 2 tablespoons oil over top.
Cover with a piece of waxed or parchment paper cut to fit the dish, and applied directly to surface; bake in 400F oven 10 minutes. Remove paper; drizzle with remaining oil.
Replace paper; bake 20 minutes longer, basting occasionally with juices that collect in baking dish, until eggplant is tender.
Remove dish from oven; let stand 1 to 2 hours for flavors to develop.
About 10 minutes before serving, heat broiler and remove paper from baking dish.
In small bowl, combine goat and cream until smooth. Dot teaspoonfuls of the mixture evenly over top of eggplant dish.
Broil about 2 minutes or until is melted and lightly browned. Serve at once or at room temperature.

Endive leaves with Apple blue cheese and hazelnut

Serves: 8

Preparation time:20 minutes

Ingredients

1 large Tart-sweet red apple, such as a gala or Braeburn. cored, cut into 1/8" dice.
3 ounces blue , crumbled, to yield about 3/4 cup
3/4 cup (2 large) ribs celery, finely chopped
3 tablespoons mayonnaise
1 tablespoon fresh lemon juice
Kosher Salt
5 Belgium endives, leaves separated; smaller leaves saved for another use
1/2 cup hazelnuts, toasted and coarsley chopped

preparation

In a medium bowl, combine the apple, blue , celery, mayonnaise, and lemon juice. Stir gently to combine. Season to taste with salt.
To assemble, mound a small spoonful of the apple mixture onto the core end of each endive leaf. Sprinkle with the hazelnuts and serve.

Fall greens with walnuts feta and walnut vinaigrette

Serves: 8

Preparation time: 20 minutes

Ingredients

2 heads radicchio, washed, dried and separated into leaves
2 large Belgian endives, washed, root end cut off separated into leaves
1 bunch watercress, stems trimmed, washed and dried
3 ounces feta , crumbled
1/2 cup walnut halves, lightly toasted

For dressing:
1 tespoon Dijon mustard
2 tablespoons red wine vinegar
salt and pepper to taste
1/4 cup walnut oil
1/4 cup extra virgin olive oil

preparation

Toss radicchio, endive and watercress in a large salad bowl.
Top with crumbled feta and sprinkle with walnuts.
Beat together the dressing ingredients.
Just before serving, toss salad with the dressing

Fiddlehead soufflé

Serves: 8

Preparation time: 30 minutes

Cooking time:40 minutes

Ingredients

3 tablespoons butter
3 tablespoons flour
2 cups milk
1/2 teaspoon salt
1/4 teaspoon white pepper
5 eggs
1 cup Swiss , grated
1 cup cheddar , grated
2 cups fiddleheads, cooked and chopped
1/4 teaspoon cream of tartar
1 ounce butter
1 ounce flour

preparation

Preheat oven to 350 degrees.
In a heavy saucepan, melt butter. Stir in the flour, then add the milk. Cook while whisking until sauce becomes thick. Season with salt and pepper.
Separate the eggs. Mix the yolks and s in the thick cream sauce. Fold in the fiddleheads.
Whip the egg whites and cream of tartar until firm. Gently fold in the -fiddlehead mixture.
Butter 2 7-inch soufflé molds. Coat with flour. Shake any excess out. Pour souffle mixture into molds. They should be 3/4 full.
Bake 30 to 40 minutes.
You may serve this souffle with cheddar sauce.

Figs and goat cheese pizza

Serves: 2

Preparation time: 30 minutes

Cooking time:15 minutes

Sweet figs balance sharp goat's cheese, tender golden onions in this pizza

Ingredients

For the dough:
2.5g (¾ tsp) active dried yeast
125g (4½oz) plain flour, plus more for dusting
125g (4½oz) bread flour
1 tsp olive oil

For the topping:
1 tbsp olive oil
2 cups onion, halved and very finely sliced
4-5 medium figs, halved
2 cups peeled choppe dtomatoes
1/2 cup black olives pitted
125g (4½oz) goat’s , broken into chunks
a little extra-virgin olive oil for drizzling

preparation

First make the dough. Have 175ml (6fl oz) lukewarm water ready. Put the yeast into a couple of tablespoons of the warm water in a small bowl and add a tablespoon of the flour. Stir together, then leave somewhere warm to “sponge” for 20 minutes or so
Put both types of flour into a large mixing-bowl and make a well in the centre. Pour on the sponged yeast, ¼ tsp salt, the oil and remaining water and gradually mix all the dry ingredients into the wet ingredients to form a dough (it will be quite wet). Knead for 10 minutes until satiny and elastic, then put in a clean bowl, cover with a cloth and leave somewhere warm for 2½ hours. It should double in size. (If you are using bought fresh dough put it somewhere warm for 30 minutes before using.)

Boil the sliced onions until tender. Drain
Heat the oil in a saucepan and add the onions. Fry over a medium heat for about ten minutes until golden. Add tomatoes and continue cooking until moisture is all evaporated. Season with salt and pepper Set aside.
Half an hour before you want to cook the pizza, preheat the oven to 230°C/450°F/gas mark 8 – it really needs to be as hot as you can get it. Place a baking-sheet or pizza stone into the oven to heat.
Turn out the dough on to a lightly floured surface and knead it a little, then roll it into a circle or a rough square, depending on whether you are using a pizza stone or a baking-sheet. It should be about 30-32cm (11¾-12½in) across.
Carefully take the hot baking-sheet or stone out of the oven and flour it. Put the pizza dough on to it and, working quickly, top with the onions tomato mixture and the halved figs and olives, leaving a 3cm (1-inch) rim all the way around the pizza. Spoon a little balsamic vinegar on top of each fig half and sprinkle a bit of sugar on each as well. Dot the chunks of goat’s among the figs. Drizzle the goat’s with a little olive oil. Grind some pepper over the top. Bake in the hot oven for 15 minutes. The pizza should be golden and the figs slightly caramelised in patches.
Serve immediately. A rocket, (arugala), spinach or watercress salad is good on the side.

Flatbread pizzas

Serves: 2

Preparation time: 15 minutes

Cooking time:15 minutes

Ingredients

2 6-inch diameter whole wheat pita breads
1 6.5 ounce jar marinated artichoke hearts
1 1/2 cups crumbled feta
1 14.5- ounce can diced tomatoes with Italian herbs, drained well
1 cup pitted Kalamata olives, coarsely chopped
2 teaspoons dried oregano

preparation

Preheat oven to 450 degrees.
Cut pita bread in half horizontally. Drain artichokes, reserve marinade, and cut any large pieces in halves. Place breads on large baking sheet.
Brush breads with some of artichoke marinade. Bake until just beginning to color. Cool on sheets. Sprinkle breads almost to edges with crumbled feta .
Top with tomatoes, olives, oregano and artichokes. Drizzle with remaining artichoke marinade.
Bake pizzas until heated through, about 4 minutes. Cut into wedges.

Gnocchi parisienne

Serves: 8

Preparation time: 30 minutes

Cooking time:20 minutes

Gnocchi Parisienne are light, fluffy French dumplings made from choux pastry and cheese, distinct from Italian potato gnocchi.

Ingredients

2 cups milk
4 ounces butter
8 ounces all purpose flour
7 medium eggs
1/2 teaspoon salt
2 ounces grated Swiss
1 double recipe Recipe of Cream sauce
4 ounces grated Swiss

preparation

Preheat oven to 350 degrees.
In a medium saucepan, boil the milk with the butter. Remove from heat then add the flour all at once stirring continuously.
Mix in the eggs one at the time.
Stir in the salt and .
In a large saucepan, boil 2 quarts of salted water. Spoon the mixture in a pastry bag fitted with a large plain pastry tip. Squeeze the mixture out and as it comes out, use a small knife to cut into small pieces and drop in boiling water.
Cook for 2 minutes. Transfer to cold water and drain when completely cold.
Spread the gnocchi in one layer in a large baking dish. Pour the warm cream sauce over.
Sprinkle with . Brown in oven until golden brown and bubbly.

Gnocchi with green chive sauce

Serves: 6

Preparation time: 50 minutes

Cooking time:5 minutes.

Ingredients

For gnocchi:
3 russet potatoes
1 egg, beaten
2 teaspoons cream
1 teaspoon salt
1/2 teaspoon nutmeg
3 cups flour

For sauce:
4 bunches chives, chopped
1 tablespoon butter
1 teaspoon white wine vinegar
1 cup cream
1 cup grated Parmesan

preparation

Peel and boil potatoes. Drain, and mash coarsely. Mix in egg, cream and seasonings.
Place flour in a large mixing bowl. Add potato mixture. Using a spatula, mix well. If sticky, add more flour. The dough should be soft but not elastic. On a work surface, form the mass into a log.
Divide the log into smaller portions and using your hands, roll out into 1/2-inch-long pieces.
Dust them well with flour. Hold a flour-dusted fork, concave side up, in one hand. With the other hand, push a piece of dough into the tines, making an indentation with your thumb. Then roll the dough off the tines, making a shape like a tiny bowl with ridges on the bottom. Flour the fork and repeat with rest of dough.
Sauce:
Saute chives in butter and a tablespoon water and vinegar. Simmer for 2 minutes Add cream. Simmer 10 minutes. Cook gnocchi in boiling water for 4 to 5 minutes.
Drain. Stir in the chive sauce. Heat and serve with Parmesan .

Goat cheese and sun-dried tomato toasts

Serves: 6

Preparation time: 15 minutes

Cooking time:10 minutes

These simple, colorful little cheese toasts can be served as an appetizer or alongside a green salad.

Ingredients

5 ounces goat
1 teaspoon cream
1 teaspoon fresh thyme, chopped
1teaspoon fresh rosemary, chopped
1/4 cup olive oil
12 long slices of baguette, cut diagonally about 1/4 inch thick
3 to 4 sun-dried tomatoes
freshly ground black pepper

preparation

Preheat the oven to 425 degrees. In a mixing bowl, combine the and cream together.
Mix in half of the herbs and set it aside. Brush one side of the bread slices with olive oil, and toast them in the oven or under the broiler so that both sides are lightly colored.
Remove them from the oven and spread the over the oiled sides. Drain the sun-dried tomatoes, and slice into narrow strips.
Lay the strips of tomato in a crisscross or diagonal pattern over the top and return the bread to the oven.
Bake until the is warm and soft, about 3 minutes. Garnish with the remaining herbs and a grinding of black pepper over the top.

Goat cheese gratin

Serves: 6

Preparation time: 10 minutes

Cooking time:5 minutes

You will need six shallow 6-inch (15 cm) round gratin dishes or one 10 1/2-inch (27 cm) round baking dish

Ingredients

10 ounces (300 g) soft goat or a mix of rindless soft goat and cow or sheep's milk , cubed
2 teaspoons minced fresh thyme leaves
2 teaspoons fresh rosemary leaves
2 teaspoons minced fresh oregano leaves or a pinch of dried leaf oregano, crushed
1 1/2 to 2 cups (33 to 50 cl) homemade tomato Sauce, at room temperature
24 best-quality black olives (such as French Nyons), pitted

preparation

Preheat the broiler.
Scatter the on the bottom of the baking dish or dishes. Sprinkle with half of the herbs. Spoon on just enough tomato sauce to evenly coat the . Sprinkle with olives and the remaining herbs.
Place the baking dish or dishes under the broiler about 3 inches (8 cm) from the heat.
Broil until the is melted and fragrant, and the tomato sauce is sizzling, 2 to 3 minutes.
variations:
Add julienned bits of prociutto, diced cooked sausage, sautéed mushrooms, or marinated artichokes.

Goat cheese soufflés in phyllo cups

Serves: 8

Preparation time: 30 minutes

Cooking time:30 minutes

You will need a muffin pan with 12 (1/2- or 1/3-cup) muffin cups

Ingredients

For phyllo cups
6 (17- by 12-inch) phyllo sheets, thawed if frozen
1/2 stick (1/4 cup) unsalted butter, melted

For soufflé filling
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
3/4 cup whole milk
2 teaspoons Dijon mustard
2 large eggs, separated
1/2 cup grated Parmesan
5 ounces soft mild goat , crumbled (2/3 cup)
1/4 teaspoon cream of tartar

For salad
8 ounces mache
3 endives, cut across into thin slices
3 tablespoons chopped fresh chives

For the dressing:
1 1/2 tablespoons wine vinegar
1 1/2 teaspoons Dijon mustard
1/4 teaspoon salt
5 tablespoons extra-virgin olive oil

preparation

Preheat oven to 375°F. Cover stack of phyllo with 2 overlapping sheets of plastic wrap and a dampened kitchen towel. Put 1 phyllo sheet on a work surface and brush with some butter, then top with 2 more sheets of phyllo, brushing each with butter.
Cut buttered stack into 6 (5-inch) rounds using with a round cutter. Line each of 6 muffin cups with a round. Make 6 more phyllo cups in same manner with remaining pastry sheets and butter. Bake cups about 8 minutes, then cool completely in pan on a rack.
Make filling:
Melt butter in a 3-quart heavy saucepan over moderately low heat, then whisk in flour. Cook roux, whisking, 3 minutes. Add milk in a stream, whisking, and bring to a boil, whisking. Reduce heat and simmer, whisking occasionally, 5 minutes.
Remove from heat and whisk in mustard, egg yolks, and 1/4 cup Parmesan until combined, then fold in goat .
Beat egg whites with cream of tartar in a large bowl with an electric mixer until they just hold stiff peaks. Fold one third of whites into sauce to lighten, then fold in remaining whites gently but thoroughly.
Spoon batter into 8 phyllo cups and sprinkle with remaining Parmesan. Bake until soufflés are puffed and golden, about 15 minutes.

Make salad while soufflés bake:
Whisk together vinegar, mustard, and salt in a bowl, then add oil in a slow stream, whisking until emulsified. Just before soufflés are ready, toss mache and endives in a large bowl with just enough dressing to coat.
Mound salad onto 8 plates and sprinkle with chives, then make a small nest in center of each. Place a soufflé cup in each salad and serve immediately.

Ham and cheese sandwich

Serves: 2

Preparation time:5 minutes

Cooking time:10 minutes

Ingredients

Four 1/2-inch-thick slices rustic artisanal bread
2 tablespoons mayonnaise or softened unsalted butter, divided
2 teaspoons (10 g) Dijon mustard, divided
8 thin slices ounces Swiss, Gruyère, or cheddar (about 4 ounces; 115 g), divided
12 thinly sliced ham divided

preparation

Place bread slices on a work surface. Using a butter knife, spread 1 teaspoon mayonnaise or butter evenly over 1 side of each slice.
Place 2 slices (mayo or butter side down) into a 12-inch nonstick skillet. Spread the top (dry side) of the 2 bread slices in skillet with the remaining mayonnaise or butter.

Place 2 slices of the in an even layer on each bread slice in skillet. Top with the ham, divided evenly between the 2 slices. Top with the remaining (2 slices per sandwich). Spread 1 teaspoon mayonnaise or butter evenly over the dry side of the remaining 2 bread slices, then spread with mustard. Close each sandwich with the remaining bread slices, mustard side down. Using a spatula, press firmly to adhere.

Heat skillet over medium heat and cook until bread is golden brown on bottom, 4 to 6 minutes. Flip sandwiches. Set an empty large Dutch oven or other heavy skillet or cooking weight directly on top of sandwiches, reduce heat to medium-low, and cook until second side is golden brown and is melted, 2 to 4 minutes.
Transfer sandwiches to a cutting board, cut in half and serve warm.

Ham and cheese toast

Serves: 6

Preparation time: 20 minutes

Cooking time:10 minutes

Ingredients

2 tablespoons butter
2 tablespoons flour
1 cup milk to taste salt, pepper
1 tablespoon dry white wine
1/8 teaspoon cayenne pepper
1/8 teaspoon nutmeg
1 teaspoon minced garlic
1 egg yolk
2 cups grated Swiss
6 slices crisp unbuttered toasts, ends trimmed
6 thin slices cooked ham

preparation

Preheat broiler to high.
In a heavy saucepan, melt the butter and add flour, stirring with a whisk. Add milk. Whisk until sauce thickens. Season with salt with salt, pepper, wine, cayenne, nutmeg and garlic. Add egg yolk and bring to the boil, stirring. Remove from heat.
Stir in until melted.
Arrange slices of toast in one layer in a baking pan. Top each slice with ham. Spread mixture evenly over ham.
Broil until bubbly and browned on top. Serve hot

Honey-roasted cherry tomatoes on whipped feta

Serves: 6

Preparation time:15 minutes

Cooking time:15 minutes

Roasting tomatoes in honey brings out their natural sweetness, especially When paired with tangy, whipped feta.Served with toasted sourdough, it is an impressive appetizer that belies its simple preparation.

Ingredients

1/2 cup (125 mL) Greek feta
1/4 cup (60 mL) cream
3 tbsp (45 mL) extra virgin olive oil,
divided, plus more for bread
1 tbsp (15 mL) lemon juice
1 tsp (5 mL) lemon zest
2 tbsp (30 mL) amber honey, such as wildflower or clover
2 garlic cloves, thinly sliced
3 cups (750 mL) cherry tomatoes
1/4 tsp (1 mL) fine sea salt
6 slices sourdough bread,
1/2 inch (1 cm) thick
Freshly ground black pepper and
sumac to taste
1/4 cup (60 mL) loosely packed
torn parsley

preparation

1. Remove the feta from the brine and rinse very well in cold water. Dab dry with a paper towel.
Break up the block of feta and place in a food processor. Add cream and sour cream, 2 tbsp (30 mL) oil, lemon juice and zest in bowl of a food processor. Process until smooth, 1 to 2 minutes. Spread onto a large plate. Refrigerate at least 30 minutes or up to overnight.
2. Arrange rack in top third of oven. Preheat oven to broil.
3. Combine honey, remaining 1 tbsp (15 mL) oil and garlic in a medium-size oven-proof skillet. Broil until garlic is golden-brown, about 2 minutes. Carefully remove from oven. Stir in paired with tangy, whipped feta.
tomatoes and salt. Broil, stirring halfway through, until tomatoes are blistered and charred, 10 to 12 minutes.
4. Using a slotted spoon, transfer tomatoes onto whipped feta. Place cooking liquid over medium-high heat. Reduce until thick enough to coat back of spoon, 3 to 5 minutes. Remove from heat.
5. Arrange bread in a single layer on a large baking sheet. Drizzle both sides with oil. Broil, watching closely, until golden-brown and slightly charred, 1 to 2 minutes per side. Let cool slightly, then tear in half.
6. To serve, drizzle about 1 tbsp (15 mL) reduced sauce over tomatoes, saving rest for another use. Sprinkle with pepper and sumac. Garnish with parsley.
Serve with charred bread.

Kale tabbouleh

Serves: 4

Preparation time: 15 minutes

Cooking time:15 minutes

Use bulgur wheat as the base for this Middle Eastern salad of supe rhealthy greens, feta cheese and spices

Ingredients

1 cup fine bulgur
1 bunch kale, stems removed, leaves finely chopped (5 cups)
3 tablespoons mint, roughly chopped
4 tablespoons chopped parsley
2 spring onions, sliced
½ cucumber, diced
4 tomatoes, deseeded and chopped
pinch of ground cinnamon
pinch of ground allspice
6 tbsp olive oil
2 tablespoons lemon juice
100g feta , crumbled
4 lettuce leaves separated, to serve

preparation

Cook bulgur according to package instructions. Cool.
Stir the kale, mint, spring onions, cucumber and tomatoes through the bulghar wheat. Season with the cinnamon and allspice, then dress with the olive oil and lemon juice to taste. Scatter over the feta. To serve, scoop the salad onto leaves of lettuce.

Khachapuri cheese bread

Serves: 4

Preparation time:1 hour

Cooking time:10 minutes

Khachapuri is a Georgian rich cheesy bread. This is a plant-based low-fat, version.

Ingredients

For the dough

¼ cup non-dairy milk
½ cup + 2 tablespoons water
½ teaspoon sugar
1½ teaspoons active dry yeast
1¾ cup all-purpose flour
1 teaspoon salt
1 teaspoon olive oil + more for greasing and brushing

For the “ sauce”

6 oz baking potato, peeled and chopped bite-sized
½ small carrot, chopped bite-sized
¾ tablespoons nutritional yeast
¾ teaspoon vinegar
½ teaspoon salt
2-3 tablespoons water
1½ tablespoons olive oil
3 tablespoons onion, chopped finely
3 tablespoons poblano, chopped finely
½ garlic clove, diced finely
½ teaspoon chipotle in adobo sauce
A pinch of ground cumin

For the final assembly/garnish

2 teaspoons non-dairy milk
2 cup mozzarella (optional)
1 spring onion, sliced
Red pepper flakes (optional)

preparation

Make the dough

In a microwave-proof bowl, combine non-dairy milk and water, and heat for 30-45 seconds or until the temperature reads 105°F – 115°F (the temperature range to activate the yeast).
Add sugar and active dry yeast, stir and let sit for 5-10 minutes until the yeast is activated and becomes frothy on the top.
While the yeast is activating, in a bowl, combine flour and salt. Make a well in the center.
Pour the activated yeast solution in the center and knead the dough. It will be sticky at the start, but as the gluten begins to develop, it’ll get less sticky and springier.
Once the dough is soft, smooth and springs back when pressed, add 1 teaspoon olive oil and coat bowl and dough generously.
Cover with a damp cloth and let proof in a warm spot for 1-1½ hours until doubled in size.
Make the “ sauce”

When the dough has been proofing for about an hour, bring a small pot of water to a rolling boil.
Add the chopped potato and carrot and cook until tender. Drain and add to a blender along with the nutritional yeast, vinegar and salt. Blend until smooth and creamy adding 2-3 tablespoons of water till you get a nice pourable consistency. Set aside.
In a small skillet, heat oil on medium heat and sauté the chopped onion, poblano and garlic with a pinch of salt until it begins to soften and brown.
Add the chipotle in adobo sauce, ground cumin. Adjust salt to taste. Remove from heat and stir into the blended potato sauce. Set aside.
Shape the dough

Preheat oven to 450°F. Line a medium baking tray with parchment paper.
Divide the proofed dough into two equal halves, kneading each until soft and smooth. Keep the other dough half-covered as you’re working with the first one.
Sprinkle a clean, dry work surface generously with flour and roll out one piece of dough into a circle about 10” in diameter.
Roll the top and bottom edges of the circle, and shape like a boat, twisting the left and right ends to seal the edges.
Repeat with the other dough. Transfer both “boats” to the prepared baking tray.
Brush the edge of each khachapuri with a little oil, and non-dairy milk.
Let them sit and rise for another 10 minutes.
Bake!

Bake in the preheated oven at 450°F in the middle-rack for 8 minutes.
Remove from the oven, and fill both khachapuris with the “” sauce filling.
Divide the ¼ cup vegan mozzarella (if using) between the two khachapuris.
Continue baking for another 4 minutes or until the mozzarella is molten and the sauce is warm.
Remove from heat, brush the edges with olive oil and garnish generously with chopped spring onion and red pepper flakes to taste.
Serve immediately. Tear off pieces of the bread and dunk into the filling and enjoy!

Marinated goat cheese crostini

Serves: 4

Preparation time: 12 hours

Cooking time:5 minutes

Ingredients

1 cup olive oil
1 tablespoon chopped parsley
2 teaspoons chopped thyme leaves
1 teaspoon chopped oregano
1 clove garlic, chopped
sprigs whole thyme and rosemary
4 individual goat , like Crottin de Chavignol, picodon halved horizontally
2 plum tomatoes, stemmed and chopped
3 green onions, chopped
8 slices crusty French bread, lightly toasted
1 clove garlic, split in half
ground pepper

preparation

Heat oil in a saucepan. Do not overheat place herbs in a metal bowl. Pour oil over them. Cool completely and pour oil and herbs in a large jar with a tight-fitting lid. Add garlic and herb sprigs. Add goat . Marinate 3 days in the refrigerator. Remove from oil and drain. Refrigerate herb oil for other uses.

In a small bowl, combine tomatoes, green onions and 2 tablespoons olive oil. Rub one side of toasts with cut garlic.
Preheat broiler. Spoon tomato mixture onto the toast slices. Arrange on a baking sheet. Place one piece of on each toast.
Broil 2 minutes or until starts melting.
Serve immediately. Garnish with parsley sprigs.

Oysters mornay

Serves: 4

Preparation time:15 minutes

Cooking time:10 minutes

Serve Oysters Mornay immediately after grilling. Garnish with a sprinkle of fresh parsley or a squeeze of lemon juice for a bright, acidic contrast. Oysters Mornay are best enjoyed fresh

Ingredients

24 oysters (half shell) – Ensure they are fresh and properly shucked.
2 cups milk
1 cup grated Gruyere
2 tablespoons Parmesan
2 teaspoons cornflour
2 tablespoons Parmesan (extra) – For sprinkling on top before grilling.
Rock salt – To stabilize the oysters while grilling.

preparation

Mornay sauce:
In a small saucepan, gently heat the milk over medium heat.
In a separate small bowl, mix the cornflour with a little cold water to create a smooth slurry.
This prevents lumps from forming in the sauce.
Once the milk is hot, slowly pour the cornflour slurry into the milk, whisking constantly. Continue to stir the mixture until it thickens. The sauce should coat the back of a spoon.
Reduce the heat to low. Add the grated Gruyere and the first 2 tablespoons of Parmesan to the sauce. Stir continuously until all the has completely melted and the sauce is smooth and creamy.

Prepare the oysters. Spread a layer of rock salt into the oven-proof dish, enough to cover the bottom completely. The rock salt helps to stabilize the oysters, preventing them from tipping over during cooking and ensuring even heat distribution.
Arrange the oysters in their half shells on top of the rock salt, making sure they are relatively level.
Spoon the mornay sauce generously over each oyster, completely covering the oyster meat.
Sprinkle the remaining 2 tablespoons of Parmesan over the top of each oyster. This will create a golden-brown crust when grilled.

Preheat the grill to high.
Grill the oysters until the is browned, bubbly, and slightly golden, about 5-10 minutes, but keep a close eye on them to prevent burning. The oysters are ready when the sauce is bubbling and the is browned.

Parmesan melting cabbage

Serves: 4

Preparation time:20 minutes

Cooking time:1 hour

A better cabbage dish!

Ingredients

1 (2¼-pound) head green cabbage, Savoy prefered outermost leaves removed
4 tablespoons extra-virgin olive oil, divided
½ teaspoon salt, divided
½ teaspoon ground pepper, divided
1 cup thinly sliced yellow onion
4 large cloves garlic, thinly sliced (about 3 tablespoons)
1 teaspoon Italian seasoning
¼ teaspoon crushed red pepper
2 tablespoons chopped sun-dried tomatoes
2 ounces cream , softened
1/2 cup heavy cream
2 cups reduced-sodium chicken or vegetable broth

1 cup finely grated Parmesan , divided
Chopped fresh flat-leaf parsley for garnish (optional)

preparation

Preheat oven to 350°F. Slice cabbage in half through the stem end. Cut each half into 4 (2-inch) wedges, keeping the stem and core intact.

Heat 1 tablespoon oil in a large cast-iron or other heavy ovenproof skillet over medium-high heat. Add 4 cabbage wedges; cook until deeply browned on both sides, about 5 minutes per side. Transfer to a plate; sprinkle both sides evenly with ⅛ teaspoon each salt and pepper. Repeat with 1 tablespoon oil, the remaining cabbage wedges and ⅛ teaspoon each salt and pepper.

Reduce heat to medium; add the remaining 2 tablespoons oil, 1 cup onion, sliced garlic, 1 teaspoon Italian seasoning, ¼ teaspoon crushed red pepper and sundried tomatoes. Cook, stirring often, until the onion starts to soften and brown, 2 to 3 minutes. Add 2 ounces cream and heavy cream. Mix while stirring constantly until melted and creamy, about 1 minute. Stir in 2 cups broth and the remaining ¼ teaspoon each salt and pepper; cook, stirring occasionally, until boiling.
Whisk in ½ cup Parmesan until melted.

Return the cabbage wedges to the pan, overlapping them if necessary. Bake, turning once, until the cabbage is very soft and the sauce has reduced and thickened, about 50 minutes.
Let stand for 5 minutes. Sprinkle the cabbage wedges with the remaining ½ cup Parmesan. Garnish with parsley, if desired.

Peas and ricotta falafels

Serves: 4

Preparation time:10 minutes

Cooking time:15 minutes

Perfect as a snack or appetizers

Ingredients

1 14-oz can white cannellini beans, rinsed and drained
3/4 cup peas, thawed
1/2 cup onion, chopped
1/2 cup ricotta
2 cloves garlic, chopped
1 tablespoon chopped parsley
1 teaspoons ground cumin
1/4 teaspoon red pepper flakes
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
1 tablespoon all purpose flour
salt and pepper, to taste
Canola or vegetable oil, for frying

preparation

If using fresh peas, add to a pot of salted boiling water, and cook for about 3 to 5 minutes, until tender. Drain the water and cool the peas completely.

Combine all ingredients (except the oil) in the bowl of a food processor. Pulse until the mixture is well-combined, but not puréed. Adjust seasoning as necessary.

Heat about 1/4 cup of oil in a skillet over medium heat, until it reaches 350°F.

Meanwhile, form the mixture into small patties. Prepare a paper towel-lined baking sheet and set aside. Fry the patties in batches, a couple at a time, without crowding the pan. Cook, turning occasionally, until golden-brown, about 5 minutes. Transfer to the prepared baking sheet to cool. Repeat with the remaining patties, and then serve immediately.

Pizza margherita

Serves: 4

Preparation time: 1 hour 30 minutes

Cooking time:12 minutes

This is the simple classic pizza If you can't find buffalo mozzarella just use a good quality cow's milk mozzarella.
Also to speed up the prep time, simply use store bought marinara sauce.

Ingredients

Dough
1 envelope (1/4-ounce) active dry yeast
1 teaspoon sugar (5 ml)
⅓ cup lukewarm water (75 ml)
1 ⅓ cups lukewarm water (325 ml)
2 teaspoons coarse salt (10 ml)
¼ cup oilve oil (60 ml)
3 ¾ cups all-purpose flour (925 ml)
flour for kneading and rolling
olive oil for oiling the bowl (15 ml)

Sauce
3 tablespoons olive oil (45 ml)
1 cloves garlic, chopped
2 28 ounce cans whole plum tomatoes, preferably San Marzano tomatoes (1592 ml)
Coarse salt and freshly cracked black pepper, to taste

Toppings
4 balls buffalo mozzarella, sliced into 1/4-inch thick rounds (about 1 pound/454 grams)
1 small bunch fresh basil leaves, shredded (roughly 24 basil leaves)
Coarse salt and freshly cracked black pepper, to taste
pinch red chile flakes, optional
olive oil, for drizzling on the pizza

preparation

Dough
In a small bowl, add 1/3 cup lukewarm water and 1 tsp. sugar. Add yeast and let sit until foamy, about 5 to 10 minutes.

Combine 3 ¾ all-purpose flour and salt in the bowl of a stand mixer. In a stand mixer fitted with a dough blade, add water, olive and yeast mixture and blend. Knead on low speed for about 10 to 12 minutes until the dough comes together and is smooth. Remove dough from the bowl. Turn dough onto a well-floured surface and continue knead by hand until smooth and elastic, about 2 to 5 minutes. The dough should be soft but not sticky. If dough is still too sticky, add a little more flour. Place the dough in a lightly oiled medium bowl and cover. Let rest in a warm spot until doubled, about 45 to 60 minutes.

Sauce
Drain the tomatoes in a strainer to remove excess liquid. Process the tomatoes in a food mill over a medium bowl. Discard excess liquid or keep to make a soup.

Heat olive oil in a medium saucepan on medium-low heat. Add the garlic and sauté 2 minutes or until softened. Add tomatoes and simmer for 10 minutes. Season the sauce with salt and pepper. Set sauce aside. Let cool to room temperature.

Toppings
Preheat oven to 500 degrees F.

Place a pizza stone on the bottom rack of oven when oven begins to preheat. Heat according to manufacturer’s directions.

Punch down dough. Divide dough into 4 balls. Using your hands, stretch and pull (or alternatively roll with a rolling pin) each ball of dough into 10 to 12-inch rounds depending on how thin you want your crust.

Sprinkle some flour onto a pizza paddle (if you don’t have a paddle, you can sprinkle flour on pizza pans or baking sheets). Place a round of dough onto the pizza paddle or pan. Evenly spoon over tomato sauce and basil and . Season the pizzas with salt and pepper and chile flakes, if desired. Drizzle with olive oil. Transfer the pizza to the preheated pizza stone. Bake until topping is bubbly and crust is golden brown, about 8 to 10 minutes. Repeat with remaining rounds of dough.

Polenta fries

Serves: 4

Preparation time:10 minutes

Cooking time:30 minutes

polenta or cornmeal
They're used interchangeably. Yet polenta is a dish, and cornmeal is an ingredient — often the main ingredient in that dish. Hailing from northern Italy, polenta was originally a meal of any grain, coarsely ground and slow-cooked in liquid until softened.

Ingredients

1 cup quick-cook polenta (190g)
3 ⅓ cups chicken or vegetable stock (800ml)
4 tbsp butter (60g)
½ cup freshly grated parmesan (30g)
2 sprigs fresh rosemary finely chopped
2 tsp dried oregano
½ tsp salt
Pinch of pepper
1 tbsp olive oil

preparation

Add the stock to a medium sized pot and bring to a boil.
Once boiling turn the heat down to a simmer and slowly add the polenta whilst stirring until all the polenta is fully incorporated.
Next, add the butter, parmesan, herbs and salt and stir until the butter has melted and the polenta has thickened slightly (2-3 minutes).
Pour the cooked polenta into a lined baking dish (10x8 inch) and spread it out evenly. Let the polenta cool completely then chill in the fridge covered with plastic wrap for 1-2 hours or overnight.
Pre-heat the oven to 430F/220C.
Once chilled and completely set, remove the polenta from the tray and cut into fries.
Place the fries on a baking tray and brush with olive oil. Bake in the oven for 30 minutes until golden brown and crispy. Serve as a side or appetizer.

Polenta with roasted tomatoes and shallots

Serves: 4

Preparation time: 30 minutes

Cooking time:30 minutes

Ingredients

6 shallots , halved lengthwise
2 tablespoons extra-virgin olive oil , divided
1/4 teaspoon each salt and pepper , divided
3 cups cherry tomatoes
3 cloves garlic , thinly sliced
2 tablespoons chopped chives

Cheesy Polenta:
2/3 cups cornmeal
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup finely grated Parmesan (approx)
1/2 cup crumbled goat or feta

preparation

Preheat oven to 400°F.
On baking sheet, toss together shallots and half each of the oil, salt and pepper; roast for 8 minutes. Meanwhile, in bowl, toss together tomatoes, garlic and remaining oil, salt and pepper. Remove pan from oven; add tomato mixture. Return to oven; roast until vegetables are softened, about 15 minutes. Let cool slightly.
Cheesy Polenta: Meanwhile, in saucepan, bring 3 1/2 cups water to boil; whisk in cornmeal, salt and pepper. Reduce heat to medium-low; cook, stirring frequently, until thick enough to mound on spoon, about 10 minutes. Stir in Parmesan and goat .
Spoon Cheesy Polenta into shallow bowls; top with tomato mixture. Top with more Parmesan, if desired, and chives.

Recipe adapted from Canadian Living Magazine section: ON THE TABLE IN 30 MINUTES

Potato pancakes with goat cheese on mixed greens

Serves: 4

Preparation time: 15 minutes

Cooking time:20 minutes

Ingredients

for the dressing:
1 tablespoon balsamic vinegar
1/2 teaspoon Dijon mustard
3 tablespoons olive oil
2 tablespoons finely chopped fresh chives
1 tablespoon finely chopped shallots
1 garlic clove, finely chopped

4 cups mixed baby greens

Pancakes:
2 russet potatoes, peeled, grated
1/2 teaspoon salt
1/4 teaspoon pepper
1 1/2 tablespoons olive oil
4 ounces soft fresh goat (Montrachet) crumbled
4 teaspoons finely chopped fresh chives

preparation

For salad:
whisk vinegar and mustard. Gradually whisk in oil. Mix in chives, shallot and garlic. Season to taste with salt and pepper.
For pancakes:
Place potatoes in dry kitchen towel and squeeze to remove as much moisture as possible. Transfer potatoes to large bowl. Add salt and pepper and toss to combine.
Heat 1 tablespoon oil in heavy skillet over medium heat. Mound 1/3 cup potatoes in skillet. Using spatula, flatten to 3-inch round. Repeat 3 times, forming 4 pancakes.
Top each cake with 1/4 of goat . Sprinkle each with 1 teaspoon chives.
Cover each with another 1/3 cup potatoes; press to adhere, enclosing completely and flattening slightly. Cook until bottoms are golden. Add 1/2 tablespoon oil to skillet. Turn pancakes over; cook until golden. Toss green with enough dressing to coat.
Divide salad among plates. Arrange 1 pancake atop each salad.

Puff pastry rochoises

Serves: 8

Preparation time: 30 minutes

Cooking time:10 minutes

Ingredients

2 ounces butter
2 ounces flour
2 cups milk
salt, pepper, nutmeg to taste
5 egg yolks
3 1/2 ounces diced ham
3 1/2 ounces diced cooked sausage
4 1/2 ounces grated Swiss
1 pound puff pastry
1/2 cup flour 1 egg, beaten
1 cup fine bread crumbs
fried parsley for garnish

preparation

In a saucepan, make a roux with butter and flour. Add milk. Whisk until sauce thickens. Season with salt, pepper and nutmeg. Add egg yolks. Whisk sauce to boil a few seconds. Cool sauce.
Mix in diced ham and sausage, and grated . Pour into an oiled baking pan so that mixture is 1 inch high. Chill.
Roll mixture into small cylinders. Place on 2 by 4-inch pieces of thinly rolled puff pastry. Seal.
Roll in flour, egg and fine breadcrumbs. Deep fry. Serve with fried parsley.

Quinoa green peas and feta salad

Serves: 4

Preparation time:20 minutes

Cooking time:10 minutes

For a truly refreshing salad, go for fresh herbs.

Ingredients

150g of feta
200g of peas
200g of flat green beans
120g of cooked quinoa
1 small red onion
1 handful of shoots or young herbs
A few mint leaves
A few sprigs of parsley or coriander
1 tbsp of seeds (sunflower, pumpkin or sesame)

For the lightened lime vinaigrette

The juice of 2 limes
2 tbsp olive oil
1 tsp of honey
1 tsp mild mustard
Salt
Pepper

preparation

Start by cooking the vegetables.
Plunge the chopped peas and flat beans into a saucepan of boiling salted water for 5 to 8 minutes. Then immediately cool them in cold water to preserve their bright green color.

Prepare the vinaigrette. In a bowl, mix the lime juice, olive oil, honey, and mustard. Season with salt and pepper to taste.

In a large bowl, combine the quinoa with the green vegetables, sliced red onion, fresh herbs, and sprouts. Crumble the feta generously over the top, then drizzle with the lime vinaigrette.
Serve chilled and add a few seeds!

Red pepper mousse

Serves: 6

Preparation time: 30 minutes

Cooking time:20 minutes

Ingredients

3 sweet red peppers
4 ounces creme fraiche or mascarpone
to taste salt and pepper
4 eggs
1 egg yolk
6 small slices smoked salmon
anchovy cream (recipe below)

Anchovy cream:
2 teaspoons whipping cream
1 ounce anchovy, rinsed
1/2 cup mayonnaise
1 1/2 teaspoons lemon juice
1/2 shallot, sliced
to taste salt and pepper
Puree cream and anchovies in a blender until cream thickens. Transfer to a bowl. Add all ingredients.

preparation

Wash peppers. Cut in halves. Remove seeds. Place in a pan. Broil until peppers are browned. Cover with foil until cooled. Peel peppers. Puree peppers, cream or mascarpone in a food processor. Add the eggs, salt and pepper. Process until smooth.
Butter six 4-ounce timbales. Fill with red pepper puree. Place in a baking pan. Pour hot water in pan to a depth of 1 inch. Bake timbales, until they are just firm to the touch. Let stand for 5 minutes.
Place sliced salmon in the center of 6 round plates.
Invert mousse over salmon. Serve with a dab of anchovy cream.

Roast tomato tart

Serves: 8

Preparation time: 30 minutes

Cooking time:45 minutes

Ingredients

1 sheet (from 1 pound (450 g pkg) frozen butter puff pastry, thawed
8 red or striped heirloom plum tomatoes, about 1 ¼ pounds
1 cup yellow teardrop or cherry tomatoes halved lengthwise
2 tbsp extra virgin olive oil
1 clove garlic, minced
½ tsp salt
¼ tsp pepper
1 egg beaten
1 cup shredded Gruyere
2 tsp fresh thyme or oregano

preparation

Line 2 rimmed baking sheets with parchment paper; set aside.
On lightly floured surface, roll out pastry to 10-inch square; transfer to prepared pan. Using fork, prick pastry all over; refrigerate for 30 minutes.
Meanwhile, cut red tomatoes crosswise into ½ -inch thick slices. In bowl, toss together red and yellow tomatoes, oil, garlic, salt and pepper; spread on remaining prepared pan. Roast in 400F oven until slightly charred and shriveled, about 30 minutes. Let cool on pan.
Bake pastry in center of 400 degrees F. oven until light golden and puffed, 12 to 15 minutes. Let cool slightly. Brush pastry all over with some of the egg; sprinkle with , leaving a 1-inch border. Arrange red tomatoes in overlapping rows on . Scatter yellow tomatoes over top; sprinkle with thyme. Return to oven and bake until golden and puffed, 12 to 15 minutes. Let cool for 5 minutes; cut into squares. Serve warm or at room temperature.
Adapted from Canadian Living August 2007

Savory lollipops for cocktail

Serves: 4

Preparation time:15 minutes

Cooking time:20 minutes

Ingredients

6 small carrots about 5-inch long
6 baby corn on the cob, (available in cans)
6 green asparagus, trimmed, about 5-inch long
1 beaten egg
1 cup breadcrumbs
1/2 cup flour
1/4 cup freshly grated parmesan
4 tbsp. chopped cornflakes
2 tbsp. tablespoons olive oil
salt and pepper to taste

preparation

Preheat the oven to 180°C.
Peel the carrots. Blanch for 5 minutes and drain. Plant a bamboo spike at the base of each carrot, asparagus, and corn on the cob.
Roll carrots, asparagus and corn in flour. Dip them in the beaten eggs. Finally, roll the corn in the chopped cornflakes, then the carrots and asparagus in the breadcrumbs.
Place the vegetables on a baking sheet lined with lightly oiled baking paper. Season with salt and pepper and drizzle with olive oil.
Bake 20 to 30 mins. Sprinkle the carrots and asparagus with the parmesan then place everything on a serving platter before serving.

Smoked salmon corncakes

Serves: 4

Preparation time: 20 minutes

Cooking time:15 minutes

The spicy smoked salmon corncakes are cooked in a skillet, and serve as a brunch entree or appetizers with sour cream, chopped red onion, and lemon slices.

Ingredients

3/4 cup yellow cornmeal
6 tablespoons all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
2 large egg, beaten lightly
1/2 cup plus 4 tablespoons buttermilk
6 tablespoons cream , softened
1 cup fresh corn kernels or thawed frozen corn
6 tablespoons finely chopped fresh chives
1 teaspoon finely chopped jalapeño peppers
1 cup smoked salmon, finely chopped
4 tablespoons vegetable oil
for garnish:
sour cream
chopped red onion
lemon slices

preparation

In a medium bow, combine the cornmeal, flour, baking soda, and salt. In another medoum bowl, whisk together eggs, buttermilk, and cream .
Chop half of corn coarsely and stir into buttermilk mixture with remaining corn, chives, jalapeño pepper, salmon, and cornmeal mixture until just combined.
In a large non-stick skillet heat oil over moderate heat. Drop batter by 1/4 -cup measures into skillet. Spread batter slightly to form 3 to 4-inch cakes and cook 2 to 3 minutes on each side, or until golden brown.
Transfer corncakes to a warm platter, and keep warm.

PRESENTATION
Arrange 2 corncakes on each warm plate. Serve with sour cream, chopped red onion, and lemon slices.

Smoked salmon terrine

Serves: 8

Preparation time: 30 minutes

Cooking time:5 minutes

Layers of smoked salmon and spinach mixed with cream cheese and butter are molded and chilled. This dish may be prepared a day or day in advance.

Ingredients

1 pound fresh spinach, stems removed
4 ounces cream
4 ounces butter, softened
1 tablespoon Worcestershire sauce
1/2 teaspoon Tabasco Sauce
salt, ground pepper to taste
1 pound smoked salmon, sliced thin
2 bunches watercress or mache
1/2 cup vinaigrette dressing
16 slices toasted french bread

preparation

Wash the spinach thoroughly in two or three changes of cold water. Cook in salted boiling water for about 4 minutes. Plunge the spinach in ice cold water. Drain and squeeze the excess of water out of the spinach.
Combine the cream , butter, Worcestershire sauce, and Tabasco in a food processor. Mix to a smooth paste. Season to taste with salt and pepper.
Lightly butter the sides of a 1 1/2 quart terrine or a rectangular cake mold. Then, line the mold with parchment paper. Cover the bottom and sides of the mold with slices of smoked salmon. Spoon the spinach mixture into a pastry bag fitted with a medium size plain tube. Pipe a 1/4-inch layer of the spinach mixture over the bottom of the terrine or mold and smooth evenly.
Arrange a layer of smoked salmon over the spinach mixture. Continue to alternate layers of spinach and salmon, ending with salmon. Cover with film wrap, and refrigerate at least three hours.
Invert the terrine or mold onto a cutting board. Remove the layer of parchment paper, and slice the terrine into 1/2-inch slices with a knife that is dipped in hot water for each cut.
PRESENTATION
Toss the clean salad with the dressing. Divide the salad between the cold plates, and arrange in the center of the plates. Lay two slices of the salmon terrine over the lettuce in each plate.
Garnish with lemon wedges. Serve with toasted bread.
Note:
Marinated avocado slices may also be used as garnish with the terrine of salmon.

Spaghetti with creamy garlic and leeks

Serves: 4

Preparation time: 20 minutes

Cooking time:1 hour

Creamy and garlicy; the leeks add a mellow onion flavor.

Ingredients

2 Tbs. unsalted butter
1 Tbs. extra-virgin olive oil
6 medium leeks (light-green and white parts only), halved and sliced crosswise into 1/2-inch pieces (10 cups)
10 medium cloves garlic, halved
Kosher salt and freshly ground black pepper
1/2 cup dry white wine
1 cup lower-salt chicken broth
12 oz. dried spaghetti
1/2 cup heavy cream
1/2 oz. grated Pecorino Romano (1/3 cup)
1/4 cup chopped fresh flat-leaf parsley

preparation

Heat the butter and oil in a 12-inch skillet over medium-high heat until the butter has melted.
Add the leeks, garlic, 1/2 tsp. salt, and 1/4 tsp. pepper and cook, stirring often, until the leeks begin to brown, 3 to 5 minutes.
Add the wine and simmer until reduced by half, about 1 minute. Add the chicken broth and bring to a simmer.
Reduce the heat to low and press a 12-inch round piece of parchment over the leek mixture to cover completely.
Cover the skillet and cook, stirring occasionally, until the leeks are very soft but not falling apart and the garlic is very soft, about 40 minutes.
Meanwhile, bring a large pot of salted water to a boil and cook the spaghetti according to package directions until al dente. Drain, reserving 1/2 cup of the pasta cooking water.
Uncover the skillet and remove the parchment.
Add the cream and cook, stirring occasionally, until the sauce thickens slightly, about 3 minutes.
Add the cooked pasta and toss. Off the heat, stir in the and parsley. Season to taste with salt and pepper, and serve.

Spanakopita spinach pie in puff pastry

Serves: 6

Preparation time: 20 minutes

Cooking time:40 minutes

This delicious recipe is really easy to put together!
The puff pastry is much easier to work with than phyllo dough, so it is prepared fairly quickly.

Ingredients

3 tablespoons unsalted butter
2 medium onions, chopped
3 garlic cloves, chopped
2 (10 ounce) boxes frozen chopped spinach, thawed & squeezed dry
1 cup Gruyere , grated
4 eggs, extra large, beaten
1 tablespoon dry breadcrumbs (plain or seasoned)
1 teaspoon salt
3/4 teaspoon white pepper
1/2 teaspoon nutmeg
2 sheets frozen puff pastry, thawed
1 large egg, beaten with 1 tbsp water

preparation

Preheat oven to 375. Line a baking sheet with parchment (preferable) but you can use aluminum foil with a light spray of cooking oil.
2
Melt butter and cook onions for a few minutes, until soft. Add garlic and cook for another minute.
3
Beat eggs in medium bowl. Add cooked onion, spinach, and bread crumbs. Add salt, pepper, & nutmeg. Mix well with fork.
4
Place one unfolded sheet of puff pastry on the parchment or sprayed aluminum foil. Spread the spinach mixture over the pastry, leaving a border of one inch all around the edges. Keep the spinach flat; do not pile high.
5
Brush the edges with the egg wash made with the last egg. Cover with the second sheet of pastry that has been slightly flattened with a rolling pin to one inch bigger than the first sheet. (This ensures all the spinach will be covered). Press edges together with fingertips or fork, making sure mixture is sealed well. Brush just the top with egg wash, careful not to drip any down the sides. Cut a few slits in the top with a sharp knife to allow steam to escape.
6
Bake 30-40 minutes, until golden brown. Can be served hot or at room temperature.

Spinach and feta crisps

Serves: 5

Preparation time:15 minutes

Cooking time:12 minutes

Ingredients

1 cup fresh spinach, washed and chopped
1/2 cup crumbled feta
1/4 cup all-purpose flour
1/4 cup grated Parmesan
2 large eggs, beaten
1/4 teaspoon garlic powder
1/4 teaspoon dried oregano
Salt and pepper to taste
Olive oil spray

preparation

Combine Ingredients:
In a bowl, combine spinach, feta , flour, Parmesan , eggs, garlic powder, oregano, salt, and pepper. Mix well until all ingredients are evenly distributed.

Shape the Crisps: Drop spoonfuls of the mixture onto a baking sheet lined with parchment paper. Flatten slightly to form 3-4 inch rounds.

Bake: Bake in a preheated oven at 400°F (200°C) for 10-12 minutes, or until golden brown and crispy.
Serve: Let the crisps cool slightly on the baking sheet before serving. Enjoy warm as a snack or appetizer.

Mediterranean Touches:
Feta Cheese: The use of feta adds a tangy, salty flavor that is characteristic of Mediterranean cuisine.
Oregano: Oregano is a popular herb in Mediterranean cooking and adds a warm, earthy flavor to the crisps.
Olive Oil: The use of olive oil for cooking and drizzling adds a rich, fruity flavor that is typical of Mediterranean cuisine.

Tips and Variations:
Add-ins: Feel free to add other Mediterranean ingredients to the mixture, such as chopped olives, sun-dried tomatoes, or chopped artichoke hearts.

Dips: Serve the crisps with a variety of dips, such as hummus, tzatziki, or baba ghanoush.
Make-Ahead: You can make the crisp mixture ahead of time and store it in the refrigerator for up to 24 hours. Shape the crisps just before baking.

Spinach and pasta salad

Serves: 6

Preparation time: 20 minutes

Cooking time:10 minutes

Ingredients

6 cups Farfalle pasta
3/4 cup sliced red pepper
4 green onions, sliced
2/3 cup crumbled feta
2/3 cup shredded fresh basil
2 cups lightly packed fresh spinach
8 cherry tomatoes, quartered

dressing:
1/3 cup olive oil
3 tablespoons white wine vinegar
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon pepper
1 large clove garlic, minced

preparation

Cook pasta until firm but tender. Drain and rinse under cold water; drain again very well.
Whisk together oil, vinegar, mustard, salt, pepper and garlic. Add pasta, red pepper, onions, feta and half of the shredded basil; toss gently. Stack spinach leaves and roll up tightly; cut crosswise into thin strips.
Add to salad along with tomatoes and remaining basil; toss gently.

Spinach and ricotta naan pizzas

Serves: 4

Preparation time:20 minutes

Cooking time:20 minutes

Ingredients

1 tsp (5 mL) olive oil
2 cloves garlic, minced
1 tbsp minced fresh ginger
1 tsp cumin seeds
1 onion, thinly sliced
1/4 tsp each salt and pepper
1 pkg (227 g) fresh baby spinach, coarsely chopped
2 tsp lemon juice
4 garlic naan or plain naan
2 plum tomatoes, diced
1/2 cup (125 mL) extra-smooth ricotta or grated mozzarella

preparation

In skillet, heat oil over medium heat; cook garlic, ginger and cumin seeds, stirring, for 1 minute. Add onion, salt and pepper; cook, stirring occasionally, until onion is softened, about 4 minutes.

Stir in spinach; cook, stirring often, until wilted and no liquid remains, about 5 minutes. Stir in lemon juice; remove from heat.

Arrange naan on large rimless baking sheet; divide spinach mixture among naan. Top with tomatoes; dollop ricotta over top. Bake in 425 F (220 C) oven until bottoms are golden, about 15 minutes.

Change it up: Grilled Spinach and Ricotta Naan Pizzas
Prepare pizzas as directed. Place on greased grill over medium heat; close lid and grill until bottoms are crisp and golden, 5 to 8 minutes.

Spinach-feta strudel

Serves: 8

Preparation time: 25 minutes

Cooking time:45 minutes

Ingredients

For Strudel:
1/2 cup dry bread crumbs
1/2 cup butter, melted
1/4 cup water
12 sheets frozen phyllo pastry, thawed
1 tablespoon sesame seeds

For Filling:
2 pounds fresh spinach
2 tablespoons olive oil
2 onions, diced
2 garlic cloves, minced
3 eggs
1/4 cup chopped fresh dill
1/4 teaspoon each nutmeg and pepper
12 ounces feta
1/3 cup pine nuts, toasted
1/4 cup dry bread crumbs

preparation

Filling:
Wash spinach; shake off excess water. Cook the spinach with just the water clinging to leaves, turning often, until wilted. Chill under cold running water. Press out water; chop and reserve. In large skillet, heat oil over medium heat; cook onions and garlic, stirring occasionally until tender.
In large bowl, beat eggs; stir in onion mixture, spinach, dill, nutmeg and pepper. Mix in feta, pine nuts and bread crumbs.
Strudel:
Place bread crumbs in bowl. In another bowl, stir butter with water. Place clean tea towel on work surface. Place one sheet of phyllo on towel, keeping remainder covered with plastic wrap and damp towel to prevent drying out.
Brush phyllo with butter mixture; sprinkle with 2 teaspoons bread crumbs. Repeat with 5 more layers to make 6 layers. Arrange half of the filling along one long side of phyllo, leaving about 1-inch uncovered at each end.
Using towel to help and starting at filling side, roll strudel once; brush with butter.
Fold in ends to enclose filling. Continue rolling and brushing with butter until to other side, using towel or spatulas to help. Gently transfer, seam side down, to parchment paper-lined baking sheet.
Repeat with remaining phyllo and filling. Brush any remaining butter over tops. Slash each almost through to filling into 8 pieces. Sprinkle with sesame seeds.
Bake in 350 degree oven for 40 to 45 minutes, or until golden and crisp.

Spring green risotto

Serves: 6

Preparation time: 20 minutes

Cooking time:40 minutes

Recipe adaptation and courtesy of Courtesy Ina Garten from her new cookbook Back to Basics.

Ingredients

1- 1/2 tablespoons good olive oil
1-1/2 tablespoons unsalted butter
3 cups chopped leeks, white and light green parts (2 leeks)
1 cup chopped fennel
1-1/2 cups Arborio rice
2/3 cup dry white wine
4 to 5 cups simmering chicken stock
1 pound thin asparagus
5 ounces frozen peas, defrosted, or 1 1/2 cups shelled fresh peas
5 ounces fava beans
1 tablespoon freshly grated lemon zest (2 lemons)
Kosher salt and freshly ground black pepper
2 tablespoons freshly squeezed lemon juice
1/3 cup mascarpone , preferably Italian
1/2 cup freshly grated Parmesan , plus extra for serving
3 tablespoons minced fresh chives, plus extra for serving

preparation

Heat the olive oil and butter in a medium saucepan over medium heat. Add the leeks and fennel and saute for 5 to 7 minutes, until tender. Add the rice and stir for a minute to coat with the vegetables, oil, and butter. Add the white wine and simmer over low heat, stirring constantly, until most of the wine has been absorbed. Add the chicken stock, 2 ladles at a time, stirring almost constantly and waiting for the stock to be absorbed before adding more. This process should take 25 to 30 minutes.

Meanwhile, cut the asparagus diagonally in 1 1/2-inch lengths and discard the tough ends. Blanch in boiling salted water for 4 to 5 minutes, until al dente. Drain and cool immediately in ice water. (If using fresh peas and fresh fava beans, blanch them in boiling water for a few minutes until the starchiness is gone.)

When the risotto has been cooking for 15 minutes, drain the asparagus and add it to the risotto with the peas, lemon zest, 2 teaspoons salt, and 1 teaspoon pepper. continue cooking and adding stock, stirring almost constantly, until the rice is tender but still firm.

Whisk the lemon juice and mascarpone together in a small bowl. When the risotto is done, turn off the heat and stir in the mascarpone mixture plus the Parmesan and chives. set aside off the heat for a few minutes, sprinkle with salt and pepper, and serve hot with a sprinkling of chives and more Parmesan .

Squash and sage risotto

Serves: 4

Preparation time: 30 minutes

Cooking time:40 minutes

Ingredients

7 cups vegetable broth
1/2 pound butternut squash, cut into cubes (1 2/3 cups)
1 tablespoon olive oil
1/4 cup minced shallots
1 3/4 cups arborio rice
1 teaspoon salt
1 cup dry white wine
3 cups chopped swiss chard leaves
3/4 cup chopped canned plum tomatoes
2 tablespoons chopped fresh sage
2 tablespoons chopped flat-leaf parsley
1/4 cup grated soy Parmesan

preparation

Bring broth to boil.
Drop squash into boiling broth, reduce heat and simmer until squash is tender, but still firm.
Remove squash with slotted spoon. Reduce heat and let broth simmer.
In deep skillet, combine oil and shallots, stir to cook without browning. Add rice and salt. Stir until rice is coated with oil.
Add wine and bring to a boil over medium-high heat, stirring, until rice absorbs wine.
Ladle 1/2 cup of broth into skillet and stir until absorbed. Continue with remaining broth, adding 1/2 cup at a time and letting each addition be absorbed by rice before adding more liquid, about 25 minutes total.
Add chard and stir until wilted. Stir in squash, tomatoes, sage and parsley. Add salt and pepper to taste. Stir in and serve hot.

Stuffed turkish crepes - gozleme

Serves: 4

Preparation time:20 minutes

Cooking time:10 minutes

The Gozleme dough is quite similar to Bazlama (Turkish Flatbread) and Greek Pita Bread, so you can prepare it in advance and refrigerate it until ready to cook. Gozleme means to cook on ambers.

Ingredients

Dough :
3g dry yeast (1/2 packet)
125 ml warm milk
200 g flour
1 tsp salt
1 tsp sugar
25 g softened butter

Stuffing :
200 g feta
juice of 1/2 lemon
salt
pepper
1 tbsp chopped parsley

preparation

Step 1:Put the dry yeast in the bowl of the mixer and dissolve it with warm milk. Let it rest for 10 minutes at room temperature.

Step 2:Add flour, salt, sugar, and softened butter, and knead until you have a smooth dough. You can knead this dough by hand without any problem.

Step 3:Form a ball and cover it with a kitchen towel. Let it rest at room temperature for 1 hour.

Step 4:Crumble the feta in a bowl. Add salt, pepper, the juice of half a lemon (1 large tablespoon), and chopped parsley. Mix everything well.

Step 5:Form 7 balls of about 50 g each. Roll out the dough pieces into circles using a rolling pin.

Step 6:Add about a large tablespoon of feta stuffing on one side of the dough circle.

Step 7:Fold the other side of the dough over the filling and seal the edges well.

Step 8:Melt a little butter in a hot pan. Place the pastries in the pan and cook for about 4 minutes on each side over medium heat.

Step 9: There you go! Your gözlemes are ready!

Summer tomato tart

Serves: 4

Preparation time:15 minutes

Cooking time:40 minutes

Use fine polenta or cornmeal or additional all-purpose flour (or a whole-grain flour, such as teff or buckwheat) in place of the polenta if you want to leave it out.

Ingredients

For the dough:

1 1/4 (175g) cups all-purpose flour

1/4 cup (35g) polenta or cornmeal

2 teaspoons sugar

1/2 teaspoon salt

3 ounces (85g) unsalted butter, chilled and cubed

5 tablespoons (70ml) ice water, plus more if necessary

For the tart

1/4 cup (60g) Dijon or whole-grain mustard

3 medium tomatoes (~1 1/2 pounds)

Salt and freshly ground pepper

6 ounces (170g) whole-milk ricotta

1 1/2 tablespoons melted butter

Parmesan

preparation

To make the dough, mix together the flour, polenta, sugar, and salt in the bowl of a stand mixer fitted with the paddle attachment, or make it by hand by putting the dry ingredients in a medium bowl (and use a pastry blender or your fingers to mix the dough). Add the cubed, cold butter and mix until the pieces of butter are the size of large corn kernels. Add the water and continue to mix until the dough starts to come together. Use your hands to gather the dough and shape it into a disk. If the dough feels too dry to do that, add more water, 1/2 tablespoon at a time, until it comes together. Wrap the dough in plastic wrap or your favorite eco-friendly alternative and chill for at least an hour. (The dough can be made up to 3 days in advance.)

To make the tart, remove the dough from the refrigerator. Unwrap it and, holding the disk of dough perpendicular to the counter, rap the sides of the dough on the counter, turning it as you go, to soften the edges, which helps them stay together and not get too ragged when you’re rolling out the dough.

On a lightly floured countertop, roll the dough out to a 14-inch (36cm) circle, turning the dough and sprinkling more flour on the counter and the dough to keep it from sticking as you’re rolling.

Place the dough on a baking sheet lined with parchment paper or a silicone baking mat. Preheat the oven to 400ºF (200ºC) while you assemble the tart.

Spread a layer of mustard on the dough, leaving a few inches/centimeters empty around the perimeter, which you’ll fold over the filling later.

Slice the tomatoes about 1/3-inch (1cm) thick and layer them in concentric circles, overlapping them a little, over the mustard. Sprinkle the tomatoes with a little salt and freshly ground pepper. Fold the edges of the dough over the tomatoes to make an outer crust.

Place chunks of ricotta over and, in some places, partially tucked under the tomatoes. Brush the edges of the dough with melted butter and grate Parmesan over the entire tart, including the crust.

Bake until the tomatoes are soft and cooked through and the crust is dark golden brown, about 35-40 minutes. Slide the tart off the pan onto a wire rack and let cool for about te

Talmouses

Serves: 4

Preparation time:20 minutes

Cooking time:35 minutes

Ingredients

50g butter
25g flour
25 cl of milk
2 eggs
150 g Comté , cut into small dice
grated nutmeg
400g puff pastry
2 thin slices of ham (optional)
Salt and pepper to taste

preparation

Make a roux with 25 g of butter and the flour.
Moisten with the milk, mix carefully; quickly bring to the boil and cook for 3 minutes over low heat.

Let the béchamel cool down, mix in one egg yolk, the diced Comté , salt, pepper and nutmeg.

Cut the rolled-out puff pastry into 4 discs 16 cm in diameter

If using ham, Cut the slices of ham in half.

Crack the second egg into a bowl, beat with a fork until golden brown.

Using a brush dipped in this egg wash, brush the edges of the discs of puff pastry.

Place a ½ slice of ham in the center of each disc of dough.

Place on top 1 large spoon, 1/4 - of the preparation.

Bring the discs on three sides towards the center to give a tricorn shape. Seal the three sides well. Gild with egg.

Place each talmouse on the baking sheet, leave to firm in the refrigerator for 15 to 20 minutes.

Heat the remaining butter in a frying pan, sauté the mushrooms, sprinkle with the chopped shallot, salt and pepper, and cook briskly until the water has completely evaporated.

Remove the talmouses from the refrigerator, brush them completely with the egg wash.

Bake in the oven preheated to 240°C - Th 8, until the pastry is flaky and golden, about 35 minutes

If necessary, lower the oven temperature and cover the talmouses with aluminum foil at the end of cooking.

Arrange each talmouse on a warm plates. Serve hot.

Tomato zucchini pie

Serves: 6

Preparation time: 40 minutes

Cooking time:30 minutes

Ingredients

1 cup ricotta
1/2 cup grated Romano
1/2 cup fresh bread crumbs
1/4 cup chopped fresh basil
1 egg, beaten
1/4 teaspoon each, salt and pepper
3 plum tomatoes, thinly sliced
1 zucchini, thinly sliced
1 tablespoon olive oil
2 tablespoons small fresh basil leaves

ROASTED GARLIC PASTRY:
1 whole head garlic
2 teaspoons olive oil
1 3/4 cups flour
1/4 teaspoon salt pinch pepper
1/2 cup shortening
1 egg yolk
1 teaspoon white vinegar
ice water

preparation

Roasted Garlic Pastry:
Separate garlic cloves; leaving skin on; place in small saucepan and toss with oil. Cover and cook over low heat, tossing occasionally, for about 30 minutes or until softened. Let cool; peel and set aside.
Stir together flour, salt and pepper. Cut in shortening until crumbly; set aside. Mash garlic; whisk in egg yolk, vinegar and enough ice water to make 2/3 cup. Sprinkle over flour mixture, tossing with fork until dough holds together.
Press into disc; wrap in plastic wrap and refrigerate at least 30 minutes. On floured surface, roll out pastry into 14-inch circle and place on 12-inch round pizza pan, leaving overhang.
In large bowl, stir together ricotta and Romano s, bread crumbs, chopped basil, egg, salt and pepper; spread evenly over pastry, leaving 2-inch border.
Top with alternating circles of tomato and zucchini, overlapping slices. Brush with oil. Fold pastry border over filling.
Bake at 450 degree oven until crust is golden brown. Let stand for 5 minutes. Sprinkle with basil leaves.

Vegetable cheese strudel

Serves: 4

Preparation time: 25 minutes

Cooking time:25 minutes

Serve with a green salad. Vary the vegetables using eggplant, beans, snow peas, carrots, sweet potatoes or squash, all thinly sliced. You can use leftover cooked vegetables too. For a non-vegetarian dish, sauté chopped smoked bacon and add to vegetables.

Ingredients

2 tbsp (25 mL) olive oil
1/2 red pepper, thinly sliced
1 tsp (5 mL) chopped garlic
1 onion, sliced
1 zucchini, thinly sliced
1 cup (250 mL) thinly sliced cabbage or fennel
6 shiitake mushrooms, sliced
2 tbsp (25 mL) chopped parsley
1 1/2 cups (375 mL) Gruyere, mozzarella or cheddar, grated
Salt and freshly ground pepper
8 oz (250 g) frozen puff pastry, defrosted
1 egg, beaten with a pinch of salt

Spiced Pesto Vinaigrette
1/2 cup (125 mL) pesto
1 tbsp (15 mL) lemon juice
1/2 tsp (2 mL) hot pepper sauce
2 tbsp (25 mL) olive oil

preparation

Preheat oven to 400°F (200°C).
Heat olive oil in skillet on medium-high heat. Add peppers and sauté for 2 minutes. Add garlic, onion, zucchini, cabbage and mushrooms. Sauté until crisp tender, about 2 minutes. Remove from heat and drain off any liquid. Stir in parsley and . Season with salt and pepper and cool.
Roll out pastry to a 10 x 14-inch (25 x 35-cm) rectangle. Pile vegetables along upper third of pastry lengthwise, leaving a 1 inch wide border on short sides. Brush all sides with beaten egg. Fold short ends up over filling, then roll into cylinder, cutting off pastry excess. Place seam-side down on cookie sheet and prick top. Brush with egg.
Bake for 20 to 25 minutes or until golden brown.
Whisk together pesto, lemon juice, hot pepper sauce and olive oil. Season with salt and pepper.
Cut strudel in slices and drizzle some sauce over.
This recipe is adapted from the LCBO Food and Drink Magazine in Ontario, Canada

Vegetarian burritos

Serves: 4

Preparation time: 20 minutes

Cooking time:10 minutes

Ingredients

8 10-inch flour tortillas
1 tablespoon olive oil
1 medium carrot, scraped and shredded
1 small onion, chopped
1 clove garlic, pressed
1-8 ounce can tomato sauce
1 10-ounce package frozen, chopped broccoli, thawed and well drained
1 10-ounce package whole kernel corn, thawed and drained
1 15-ounce can black beans, rinsed and drained
1 tablespoon chili powder
1/2 teaspoon salt
1/4 teaspoon ground cumin
dash of hot sauce
18- ounce package shredded cheddar

preparation

Heat tortillas according to package directions. Heat olive oil in large skillet. Add carrot, onion and garlic; cook stirring constantly, 2 minutes.
Stir in tomato sauce and next 7 ingredients; cover and simmer 5 minutes.
Spoon 1/2 cup vegetable mixture down centers of warm tortillas; sprinkle with 1/4 cup .
Fold opposite sides over filling, securing with a wooden pick if necessary.
Serve immediately with salsa and guacamole.

Warm brie and cranberry walnut crostini

Preparation time:10 minutes

Cooking time:10 minutes

Recipe from: recipesbysylvia.com

– Brie rind is edible and adds flavor—no need to remove it.

– Sriracha can replace chili flakes for a spicier honey drizzle.

Ingredients

• 1 baguette, sliced into 1/2-inch pieces (300g)
• 2 tablespoons olive oil (30ml)
• 4 oz brie , sliced (115g)
• 1/3 cup dried cranberries (40g)
• 1/3 cup walnuts, chopped (40g)
• 3 tablespoons honey (45ml)
• 1/4 teaspoon chili flakes (1g, optional)

preparation

Step 1: Prep the Crostini Base

Slice the baguette into ½-inch thick rounds. Arrange them on a baking sheet lined with parchment paper. Brush lightly with olive oil on both sides.

Step 2: Toast the Bread

Bake the slices in a preheated 375°F (190°C) oven for 6–8 minutes, until lightly golden and crisp on the edges.

Step 3: Add the Toppings

Top each toast with a slice of brie, a few dried cranberries, and a sprinkle of chopped walnuts. Return to the oven for 5 minutes, or until the just begins to melt.

Step 4: Make the Hot Honey

While the crostini finish baking, heat honey and chili flakes in a small saucepan over low heat for 2–3 minutes. Stir well, then remove from heat.

Step 5: Drizzle and Serve

Once the crostini are out of the oven, drizzle each with warm hot honey. Serve immediately while the is soft and gooey.

Watercress endive salad with roasted pears and roquefort

Serves: 8

Preparation time: 20 minutes

Cooking time:25 minutes

Ingredients

For dressing:
1/2 cup extra-virgin olive oil
3 tablespoons red wine vinegar
1 tablespoon Dijon mustard
salt and freshly ground pepper to taste
For salad:

4 large bartlett pears
1/4 cup Port wine
2 tablespoons olive oil
3/4 cup coarsely chopped walnuts
2 bunches watercress
6 Belgian endives
8 ounces Roquefort

preparation

Dressing:
Whisk together olive oil, vinegar and mustard in a bowl. Season with salt and pepper.
Preheat oven to 400 degrees F. (200 degrees C).
Peel pears, cut into quarters and core.
Cut into 10 to 12 thick slices each.
Place in a bowl and toss with the Port and olive oil. Arrange on a heavy baking sheet and roast for about 20 minutes or until slices are tender. Let cool. (Pears can be roasted up to a day ahead. Cover and Refrigerate).
Place walnuts on baking sheet. Toast in oven for 5 minutes. Remove stems from watercress. Wash and spin. Remove core from endives and cut into thick slices.
To serve, arrange watercress around edge of a large serving platter with endives in center.
Drizzle with dressing. Top with pear slices and sprinkle with Roquefort and walnuts. Serve immediately.

Zucchini roulades

Serves: 6

Preparation time:25 minutes

Cooking time:10 minutes

You can change the filling with feta cheese instead of Parmesan, or sun-dried tomatoes in the place of the olives.

Ingredients

1 cup part-skim ricotta
1/4 cup grated Parmesan
2 tablespoons minced fresh basil or 2 teaspoons dried basil
1 tablespoon capers, drained
1 tablespoon chopped Greek olives
1 teaspoon grated lemon zest
1 tablespoon lemon juice
1/8 teaspoon salt
1/8 teaspoon pepper
4 medium zucchini

preparation

In a small bowl, mix the first 9 ingredients except the zucchini.

Slice zucchini lengthwise into twenty-four 1/8-in.-thick slices.

On a greased grill rack, cook zucchini in batches, covered, over medium heat. Grill until tender, 2-3 minutes on each side.

Place 1 tablespoon ricotta mixture on the end of each zucchini slice. Roll up and secure each with a toothpick.

casarecce with pesto alla trapanese

Serves: 4

Preparation time:10 minutes

Cooking time:30 minutes

Any type of tomato can be used but plum and cherry tomatoes work best. You don't have to blanch the tomatoes and remove the seeds and skin, but it improves the texture of the pesto.
Canned plum or cherry tomatoes work very well, often better than fresh tomatoes that aren't super ripe. If using canned tomatoes, drain all of the liquid and remove the seeds.

Ingredients

1 pound casarecce or gemelli pasta or busiate, penne
2 cups reserved pasta water will not need it all
1 clove garlic
1/2 cup blanched almonds, pistacio or pine nuts
1 packed cup basil leaves
1/4 cup mint leaves
1/4 cup flat leaf Italian parsley
1/2 cup extra virgin olive oil plus more if needed
1 1/4 pounds plum tomatoes skin and seeds removed, see notes below
1 cup grated Pecorino Romano
1/2 teaspoon crushed hot red pepper flakes
salt to taste

preparation

Add the garlic and (almonds or pistacio or pine nuts) to a large food processor and pulse until a rough paste is formed.
Add the basil, mint, parsley, olive oil, plum tomatoes, and crushed red pepper and pulse again until a rough paste is formed.
Add the Pecorino and pulse one more time. If additional olive oil is needed, add at this time. Taste test the pesto and season with salt to taste. Place the pesto into a bowl and let it sit for at least 30 minutes so that the flavors improve. Refrigerating overnight will further strengthen the flavors.
While the pesto is sitting, bring a large pot of salted water to boil and cook the pasta until al dente.
Add 3/4 of the pesto to a large heatproof mixing bowl. Once the pasta has finished cooking reserve 2 cups of the pasta water and set aside. Drain the pasta and add to the bowl with the pesto. Mix well, while adding a tablespoon of pasta water at a time to achieve a smooth consistency.
Taste test and make final adjustments to salt and pepper. A dollop of the remaining pesto can be served on top of the pasta in each serving bowl or it can be saved in the fridge. Enjoy!

Notes

Pesto all Trapanese tastes even better the next day. Placing the pesto in the fridge overnight will really concentrate the flavors. At a minimum, wait at least 20-30 minutes before mixing the pesto with the pasta.
Any type of tomato can be used but plum and cherry tomatoes work best. You don't have to blanch the tomatoes and remove the seeds and skin, but it improves the texture of the pesto.
Canned plum or cherry tomatoes work very well, often better than fresh tomatoes that aren't super ripe. If using canned tomatoes, drain all of the liquid and remove the seeds.

Asparagus and egg burritos

Serves: 4

Preparation time:20 minutes

Cooking time:10 minutes

Ingredients

4 tsp (20 mL) vegetable oil
1 small Onion, chopped
12 oz (375 g) Asparagus, trimmed and sliced into 1-inch (2.5 cm) pieces
1 cup (250 mL) chopped Sweet Red Pepper
1 cup (250 mL) drained, rinsed canned black beans
1/4 cup (50 mL) salsa
6 large Eggs
1 cup (250 mL) shredded Cheddar Cheese
1/2 tsp (2 mL) each ground cumin, chili powder and dried oregano leaves
1/4 tsp (1 mL) salt
4 large (10-inch/25 cm) flour tortillas
Toppings: Sour Cream, salsa, hot sauce

preparation

In large nonstick skillet, heat 1 tbsp (15 mL) of the oil over medium heat. Add onion, asparagus and red pepper, cook, stirring occasionally, for about 7 minutes, until asparagus is tender.

Meanwhile, in small bowl, combine beans and salsa; set aside.

In medium bowl, whisk eggs until blended. Whisk in 1/4 cup (50 mL) of the cheese, cumin, chili powder, oregano and salt; pour into skillet over vegetables. Cook, stirring gently, for about 3 minutes, until eggs are set.

Spoon egg mixture in centre of each tortilla; top with bean mixture. Sprinkle with remaining cheese. Fold up bottom of tortillas over filling, fold in sides; roll up tightly. Brush tortillas with remaining oil.

Wipe skillet clean; heat over medium heat. Add burritos seam side down, cook for about 6 minutes, turning once, until golden. Serve with toppings.

Asparagus and tomato salad with feta

Serves: 4

Preparation time:10 minutes

Cooking time:10 minutes

This Asparagus and Tomato Salad is easy to make with steamed asparagus, grape tomatoes, creamy feta, fresh herbs and a light dressing. The tarragon gives it a welcome hint of licorice. It can be eaten cold, warm or hot.

Asparagus is popular in the spring, especially around Easter and in the summer. It's peak season is April.
This dish makes a great vegetable side dish and pairs perfectly with Easter.

Ingredients

1 tbsp balsamic vinegar
1 tbsp red wine vinegar
2 tsp Dijon mustard
1/2 tsp salt
1/2 tsp black pepper
1/2 cup olive oil
2 tbsp freshly chopped parsley
1 tsp dried tarragon (use 1 tablespoon if using fresh)
2 lbs asparagus, trimmed - 2 bunches
3 green onions, chopped
1 pint grape tomatoes, halved (551 ml)
3/4 cup feta cheese crumbled

preparation

Snap off the woody ends of asparagus where they naturally break when you bend them or cut them off with a knife.

Boil water in a large pot or saucepan with steamer then reduce to simmer, add asparagus, cover with lid and steam asparagus until tender (about 8-10 minutes) *This will depend on your preference.

Use tongs to remove asparagus

Dressing:
In a small bowl, whisk balsamic vinegar, oil, red wine, dijon mustard, salt and pepper together.

Cover and set aside until ready to use.

Arrange cooked asparagus tomatoes on a large platter.

Sprinkle with feta cheese and parsley.

Drizzle with ½ the dressing and serve the remainder on the side *Can be served warm, room temperature or chilled.

????Variations & Substitutions
Tomatoes- you could use cherry tomatoes instead of grape tomatoes
Asparagus -you could use grilled or oven-roasted asparagus instead of steamed
Tarragon- fresh tarragon is ideal, but you can use dried
Feta cheese - you can use regular, light or fat-free feta or use goat cheese
Add-ins- you could also sprinkle on a little parmesan cheese and/or add red onions or green onion

Asparagus cheese soufflé

Serves: 6

Preparation time: 25 minutes

Cooking time:40 minutes

Ingredients

1 tablespoon butter, soft
1 tablespoon flour
2 cups 1-inch pieces asparagus tips and tender stems
4 tablespoons (1/2 stick) butter
1/2 cup flour
2 cups milk
1/2 teaspoon salt
1/4 teaspoon ground white pepper
1/4 teaspoon freshly ground nutmeg
5 eggs
1 cup grated imported Parmesan cheese
1/4 teaspoon cream of tartar

preparation

Preheat the oven to 400 degrees.
Brush the interior of 2 4-cup soufflé molds with the softened butter. Dust the bottom and sides with flour. Set aside.
Bring a kettle of salted boiling water to a boil, drop in the pieces of asparagus, and cook until tender. Drain and cool under cold running water. Purée in a blender. Save in a bowl, cover and set aside.
In a heavy saucepan melt the butter. Stir in the flour with a wooden spoon and cook over low heat for 3 minutes. Add the milk. Cook over medium-high heat while whisking until sauce becomes thick and bubbly.
Transfer the sauce to a large mixing bowl. Season with salt and pepper and nutmeg.
Separate the eggs. Mix egg yolks and cheese in the thick cream sauce. Stir in the asparagus purée. (can be prepared 2 hours in advance up to this point.)
In an electric mixing bowl, whip the egg whites with cream of tartar until the whites are firm fluffy. Using a rubber spatula, gently fold the whites into the cheese mixture.
Pour soufflé mixture into mold.
Bake for 30 to 40 minutes. Reduce the oven temperature to 350 degrees F. after 10 minutes Soufflé should rise two inches or more above mold. Serve when ready.
I serve cheese soufflé with tomato basil sauce or melted brie.

Asparagus en croûte

Serves: 4

Preparation time: 15 minutes

Cooking time:15 minutes

Ingredients

1 pound puff pastry sheet, thawed
1/2 pound Swiss cheese
4 tablespoons Dijon mustard
12 asparagus spears, cooked crisp
1 egg, beaten

preparation

Preheat oven to 375 degrees.
Roll puff pastry sheet on a floured work surface to a thickness of 1/8 inch. Cut into 4-inch squares.
Cut cheese into fingers about the size of asparagus spears.
Spread each pastry dough evenly with mustard.
Lay an asparagus spear and a strip of cheese on each pastry square. Roll them up, seal and place seam side down on a buttered baking sheet. Brush rolls with beaten egg.
Bake for 12 to 15 minutes, or until pastry is brown and cheese is melted

Asparagus quiche with hash-brown crust

Serves: 10

Preparation time:40 minutes

Cooking time:30 minutes

Quiche can be made up to 1 day in advance. Cool to room temperature, then wrap with plastic and refrigerate. To reheat, bake at 325°F until warmed through, 15 to 20 minutes.

Ingredients

2 tablespoons butter, softened, plus more for pan
4 medium russet potatoes (about 2 pounds), peeled
1 egg
1 1/2 teaspoons kosher salt, divided
3/4 teaspoon freshly ground black pepper, divided
2 tablespoons vegetable oil
3 tablespoons unsalted butter, divided
4 medium shallots, thinly sliced
6 large eggs, room temperature
1 1/4 cups half-and-half or light cream
1 tablespoon Dijon mustard
Pinch of grated nutmeg
6 ounces Fontina cheese or Emmenthal cheese, grated (about 1 1/2 cups)
1/2 bunch asparagus (about 1/2 pound), ends trimmed

preparation

Preheat oven to 375 degrees. Brush a 9-by-2 1/2-inch springform pan with butter. Line the sides of the pan with strips of waxed paper (the same height as pan); brush paper with butter.
Using the coarse grater disk on a food processor or the largest holes on a box grater, shred potatoes. Toss with 1 tsp. salt and 1/2 tsp. pepper in a large bowl. Transfer to a clean dishtowel, gather together ends of towel, and thoroughly wring out excess liquid; Transfer potatoes to a bowl and add butter, 1 egg, salt, and 1/4 teaspoon pepper.Pat into bottom and up sides of prepared pan. Place on a rimmed baking sheet; bake until set, 15 to 20 minutes.

Meanwhile, melt remaining 1 Tbsp. butter in a small skillet over medium heat. Add shallots and sauté until translucent, 5-6 minutes; set aside.
Whisk eggs, half-and-half, mustard powder, nutmeg, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper in another large bowl and set aside.
Sprinkle Fontina or Emmenthal cheese, and sautéed shallots evenly over bottom of crust, then pour in egg mixture. Arrange asparagus decoratively on top. Bake until quiche is set and crust is well browned, 30-35 minutes. Let cool to room temperature before cutting into wedges.

Asparagus strudel

Serves: 8

Preparation time: 30 minutes

Cooking time:45 minutes

Serves 8 as appetizers

Ingredients

1 pound asparagus spears
2 medium leeks, white parts only
1 tablespoon chopped shallot
6 ounces melted butter
8 ounces grated Gruyère cheese
3 eggs
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh dill
2 tablespoons chopped fresh snipped chives
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
dash cayenne pepper
12 sheets packaged phyllo pastry
Tomato coulis

preparation

Trim and cut asparagus into 1-inch lengths. Blanch in salted boiling water for 3 minutes. Drain and chill in cold water. Drain on pat dry. Reserve in a bowl.
Slice leek across thinly and wash thoroughly. In a non-stick pan, melt 2 ounces of the butter. Sauté leeks and shallots in butter until transparent.
Add to the asparagus together with grated Gruyère cheese, eggs, chopped fresh parsley, chopped fresh dill, chopped fresh snipped chives, salt, fresh ground black pepper, and cayenne pepper.
Preheat oven to 350 degrees.
Lay 1 leaf of phyllo on work surface. Brush with melted butter. Continue until there are 6 buttered layers. Place half of the asparagus mixture along one short end, tuck ends in and roll up jelly-roll fashion. Place on a buttered baking sheet.
Make second strudel with remaining phyllo, butter and filling, and place on same baking sheet.
Brush rolls with any remaining butter. Bake for 40 to 45 minutes, until golden. Cool lightly and slice into 2-inch pieces. Serve as appetizer with fresh tomato coulis.

Asparagus with cream cheese and prosciutto

Serves: 6

Preparation time: 15 minutes

Cooking time:10 minutes

Ingredients

24 fresh asparagus spears, cut to 4 inches
4 ounces cream cheese, softened
2 ounces Stilton cheese
1/4 teaspoon minced garlic
to taste, salt and ground black pepper
12 thin slices of prosciutto, cut into halves

preparation

Clean and peel asparagus. Cook lightly in salted boiling water or steam until crisp. Plunge in ice cold water.
Preheat oven to 350 degrees.
In a mixing bowl, whisk cream cheese, Stilton cheese, garlic, and salt and pepper to taste.
Spread each half slice of prosciutto with some of the cream cheese mixture. Roll around an asparagus spear. Arrange on a baking sheet.
Bake for about 5 minutes or until heated through.

bacon cheese and pimento sandwich

Serves: 6

Preparation time:10 minutes

Cooking time:20 minutes

Ingredients

12 slices country whole grain bread
12 ounces bacon, thick sliced, cooked
4 ounce bag loose-leaf lettuce
Sharp pimento cheese (recipe below)
2 tomatoes, thinly sliced (optional)
olive oil

For the Sharp pimento cheese:

1/2 cup mayonnaise

1 4-ounce jar diced pimento, drained

2 teaspoons Worcestershire sauce

2 tablespoons onion, finely minced

1/2 teaspoon cayenne pepper

1 pound Sharp White or Yellow cheese, diced or shredded

preparation

MAKE THE PIMENTO CHEESE:

In a large bowl, stir together the mayonnaise, diced pimento, Worcestershire sauce, onion and cayenne pepper until thoroughly mixed. Blend in the cheese. Refrigerate 30 minutes to blend flavors.

WHILE THE PIMENTO CHEESE IS CHILLING, MAKE THE SANDWICHES:

In a medium skillet, cook the bacon just as crispy as you prefer, then drain well.

Preheat an electric griddle or large skillet to medium heat.

For each sandwich, spread 3 tablespoons of pimento cheese mixture onto two slices of bread.

On one slice of bread, layer on top of the pimento cheese 3 slices of bacon, some lettuce and a tomato slice. Top with the second slice of bread, pimento cheese side down. Repeat for each sandwich.

Lightly coat griddle with olive oil to prevent sticking. Over medium heat, grill sandwiches in batches, heating 3-5 minutes on each side, or until golden brown and cheese has melted.

Remove sandwiches to a platter and keep warm.

Bacon cheese and tomato quiche

Serves: 4

Preparation time:15 minutes

Cooking time:45 minutes

Ingredients

For the pastry

200g plain flour, plus extra for dusting
Pinch of salt
100g butter, plus extra for greasing
For the filling

200g smoked bacon, chopped
250g cheddar or Gruyere cheese, grated
3 medium tomatoes, sliced
5 eggs, beaten
100ml milk
200ml double cream
Salt and pepper
2 sprigs of fresh thyme, stalks discarded

preparation

To make the pastry, sift the flour and salt into a large bowl. Rub in the butter until you have a soft breadcrumb texture. Add enough cold water (about 2 tbsp) to form a firm dough. Wrap in cling film and leave to rest in the fridge for 30 minutes.

Roll out the pastry on a lightly floured surface and use to line a well-buttered, deep-sided 22cm flan dish. Don’t cut off the excess pastry yet. Chill again for 30 minutes.

Preheat the oven to 200°C/400°F/Gas Mark 6.
Line the bottom of the pastry case with baking parchment or foil, then fill with baking beans. (See our how-to video below.) Place on a baking tray and bake blind (see video below) for 15-20 minutes. Remove the baking beans and parchment or foil, and return to the oven to bake for a further 5 minutes.
Using a sharp knife trim the excess pastry so that you have neat edges. Set aside.

Reduce the oven temperature to 180°C/350°F/Gas Mark 4.
Fry the bacon pieces until crisp, then drain on kitchen paper. Sprinkle the cheese over the pastry base. Arrange the sliced tomatoes on the cheese and scatter the bacon on top.
Combine the eggs, milk, and cream in a bowl and season well. Pour over the bacon and cheese. Sprinkle the thyme leaves over the surface. Bake for 40-45 minutes until the filling is just set. Remove from the oven and allow to cool before serving.

Baked cod greek-style

Serves: 4

Preparation time: 20 minutes

Cooking time:25 minutes

Ingredients

1 lb (454 g) cod fillets, thawed
3 tbsp (45 mL) all purpose flour
2 tbsp (30 mL) olive oil
1 cup (250 mL) crumbled feta cheese
(about 1/4 lb/125 g)1 onion, chopped
3 cloves garlic, minced
1 sweet green bell pepper, chopped
1 can (19 oz/540 mL) tomatoes, (undrained)
1/2 cup (125 mL) pitted black olives
1/2 tsp (2 mL) dried oregano
1 pinch hot pepper flakes
1 pinch granulated sugar
2 tbsp (30 mL) minced fresh parsley
Salt and pepper

preparation

Cut cod into serving-size portions. Pat dry. Dredge lightly in flour. In large skillet, heat half of the oil over medium-high heat; brown cod lightly on both sides and arrange in 8-inch (2 L) square baking dish. Sprinkle with feta.

Pour remaining oil into skillet; cook onion, garlic and green pepper, stirring, until softened, about 4 minutes. Add tomatoes; crush with fork and stir in olives, oregano, pepper flakes and sugar. Bring to boil, reduce heat to medium-low and simmer, stirring often, until thickened, about 10 minutes.

Add parsley, and season with salt and pepper to taste; spoon over fish. (Dish can be made ahead, cooled, covered and refrigerated for up to 8 hours. Add 5 minutes to baking time.) Bake uncovered in 375°F (190°C) oven for about 15 minutes or until bubbly.

Baked polenta with fontina and gorgonzola

Serves: 6

Preparation time: 20 minutes

Cooking time:40 minutes

Ingredients

For the sauce:

2 pounds Italian tomatoes or canned whole tomatoes, coarsely chopped
1 tablespoon olive oil
1/2 small yellow onion, finely chopped
1 clove garlic, finely chopped
1 bay leaf
4 basil leaves
2 parsley stems
salt and pepper to taste

For the polenta:
1 1/2 cups polenta
8 ounces Fontina cheese, thinly sliced
5 ounces Gorgonzola cheese
1 tablespoon basil, chopped for garnish

preparation

For the sauce:
In a medium saucepan, heat the olive oil over medium heat. Add the onion, garlic, bay leaf, basil and parsley, and cook slowly for 3 to 4 minutes. Add the tomatoes. Bring to a boil, and simmer for 15 minutes. Put sauce in a food processor on pulse to chop tomatoes and make sauce smoother. Return to the sauce to the pan, and simmer until medium-thick. Season to taste with salt and pepper and a pinch of sugar to cut the acidity if necessary. This yields about 1 1/2 cups.
While the sauce is cooking, bring 4 1/2 cups water to a boil and add 1 teaspoon salt. Whisk in the polenta in a stream so that lumps do not form. Lower the heat, and simmer 12 to 15 minutes, while stirring with a wooden spoon. Pour polenta into a loaf pan or a 9-by12-inch baking dish, and set it aside to cool. When cold and firm, turn polenta out on a clean surface, and cut into 3-inch squares or diagonal pieces. Preheat the oven to 400 degrees.
Lightly butter individual gratin dishes, spreading a tablespoon of tomato sauce over bottom of dishes. Arrange the polenta and slices of Fontina in overlapping layers.
Spoon the remaining tomato sauce over the layers. Crumble Gorgonzola over the top, season with pepper, and bake the polenta uncovered until cheese is melted. Garnish with fresh basil.

Baked shrimp with orzo and feta

Serves: 6

Preparation time:20 minutes

Cooking time:15 minutes

Ingredients

Kosher salt
Good olive oil
3/4 pound orzo pasta (rice-shaped pasta)
1/2 cup freshly squeezed lemon juice
Freshly ground black pepper
2 pounds (16 to 18 count) shrimp, peeled and deveined
3/4 cup minced scallions, white and green parts
3/4 cup chopped fresh dill
1 cup chopped fresh flat-leaf parsley
1 hothouse cucumber, unpeeled, seeded, and medium-diced
1/2 cup small-diced red onion
3/4 pound good feta cheese, large diced

preparation

Preheat the oven to 400 degrees F.
Fill a large pot with water, add 1 teaspoon of salt and a tablespoon of oil, and bring the water to a boil. Add the orzo and simmer for 9 to 11 minutes, stirring occasionally, until it's cooked al dente.
Drain and pour into a large bowl.

Whisk together the lemon juice, 1/2 cup olive oil, 2 teaspoons salt and 1 teaspoon of pepper.
Pour over the hot pasta and stir well.

Meanwhile, place the shrimp on a sheet pan, drizzle with olive oil, and sprinkle with salt and pepper. Toss to combine and spread out in a single layer. Bake for 5 to 6 minutes, until the shrimp are cooked through. Don't overcook!

Add the shrimp to the orzo and then add the scallions, dill, parsley, cucumber, onion, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Toss well. Add the feta and stir carefully. Set aside at room temperature for 1 hour to allow the flavors to blend, or refrigerate overnight. If refrigerated, taste again for seasonings and bring back to room temperature before serving.

Belgian endive ham and cheese au gratin

Serves: 2

Preparation time: 40 minutes

Cooking time:1 hour

Ingredients

4 heads Belgian endive
4 slices cooked ham
2 tablespoons butter
1/4 cup flour
1 1/4 cups milk
3/4 cup grated Gruyere or Emmenthal cheese
1/4 cup grated Gruyere or Emmenthal cheese
seasoning: salt - pepper - nutmeg

preparation

Trim the bottom of the endive heads and if necessary, remove the outer leaves. Cook in boiling salted water or steam them for about 20 minutes until tender. Drain well, squeeze them to remove any remaining water and wrap each head of endive in a slice of ham. Put into a baking dish.
Prepare the sauce while the endive is cooking.
Heat the butter in a saucepan. Stir in the flour and cook for two minutes. Remove from heat and blend in the milk. Stir over a low heat until thickened, add seasoning .
Add the 3/4 cup of cheese to the sauce, pour over the wrapped endives.
Cover with cheese sauce and place in a 350 degrees F oven for about 20 minutes or until sauce is bubbly and brown.
You may brown it under the broiler for a minute or two if you wish. Garnish with chopped parsley and serve hot.

Black bean burritos

Serves: 6

Preparation time:20 minutes

Cooking time:20 minutes

A recipe inspired by the 10-year old Alexandra Nickle from Arizona at The 2013 healthy lunchtime challenge at the White House in DC. As a side dish, she would suggest a mango soy smoothie made with frozen bananas.

Ingredients

For the mango salsa:
2 ripe mangoes, peeled and
chopped
1/2 red onion, chopped
1 tablespoon finely chopped
fresh cilantro leaves
1 tablespoon freshly squeezed
lime juice
1 teaspoon olive oil
1/4 teaspoon salt
1/4 teaspoon freshly ground
black pepper

For the black beans:
2 teaspoons olive oil
1/2 red onion, chopped
3 medium tomatoes, diced
1 1/2 teaspoons ground cumin
1 1/2 teaspoons dried oregano
1 teaspoon salt
2 (15-ounce) cans black
beans, drained and rinsed
6 large romaine lettuce leaves
6 whole-grain tortillas (warm)
1/4 cup shredded low-fat
Monterey Jack cheese

preparation

Make the mango salsa:
1. In a large bowl, toss together the mango, red onion, cilantro, lime juice, olive oil, salt, and pepper.
Set aside.
Make the black beans:
1. In a medium sauté pan over moderate heat, warm 1 teaspoon olive oil. Add the red onion and
sauté until translucent, about 5 minutes. Add the tomatoes, cumin, oregano, and salt. remove the
mixture from the heat and let cool for a few minutes. Transfer the tomato mixture to a blender and
pulse until smooth with some lumps.
2. In a medium sauté pan over moderate heat, warm the remaining teaspoon olive oil. Add the beans
and the tomato purée and cook until thickened, about 10 minutes.
3. To assemble burritos, arrange 1 large romaine lettuce leaf on top of each tortilla and top with a
scoop of the black bean and tomato mixture. Sprinkle with cheese and wrap the burritos with the salsa
inside, on top, or on the side of the burrito.

Blue cheese and walnut soufflés

Serves: 6

Preparation time: 40 minutes

Cooking time:40 minutes

Ingredients

6

1 quart soufflé mold or 6 6-ounce soufflé molds
1 teaspoon soft butter
1 teaspoon flour

Soufflé:
1 tablespoon butter
3 1/2 teaspoons flour
1 cup milk
1/2 teaspoon salt
1/4 teaspoon ground white pepper
5 eggs
1 cup crumbled saga blue cheese or Roquefort cheese
1/2 cup finely copped toasted walnuts
1/4 teaspoon cream of tartar

preparation

Preheat oven to 375 degrees. Butter the inside of a 1 quart (7 inch round) soufflé dish or individual soufflé dishes. Coat with flour. Shake any excess out.
In a heavy saucepan melt the butter over moderate heat. Whisk in flour. Cook roux, whisking constantly for 3 minutes. Add milk. Cook while whisking until sauce becomes thick. Remove pan from heat and transfer to a bowl. Season with salt and pepper.
Separate the eggs. Mix egg yolks, cheese and chopped walnuts in the thick cream sauce.
In a bowl, with an electric mixer, whip the egg whites and cream of tartar until they hold stiff peaks. Gently fold into the cheese mixture.
Pour soufflé mixture into mold or divide between individual molds. Bake for 30 to 40 minutes for a large soufflé, about 15 minutes for the small soufflé.
Serve soufflé with mesclun salad or your favorite salad.

Bowtie pasta with shrimp and asparagus

Serves: 4

Preparation time: 20 minutes

Cooking time:20 minutes

Ingredients

5 tablespoon olive oil
2 garlic cloves
8 ounce shrimp, peeled and deveined
1 pound asparagus
1 teaspoon salt
1 teaspoon hot red pepper flakes
1/2 cup vegetable stock
2 tablespoon Italian parsley
10 basil leaves
1 pound farfalle pasta
2 tablespoon Parmigiano-Reggiano cheese

preparation

1. Cook the pasta in a large pot of boiling salted water until al dente (firm to the bite), about 8 to 10 minutes.
2. While the pasta is cooking, heat olive oil in a large saute pan and cook the garlic until golden. Add the shrimp and saute for an additional 2 minutes.
3. Remove the shrimp from the pan and add the asparagus, salt, hot red pepper flakes, and vegetable stock. Bring the mixture to a boil and simmer for 3 minutes. Return the shrimp to the pan and add the parsley and basil and stir to combine.
4. Add the well-drained pasta to the sauce and stir over low heat until the pasta is coated with the sauce. Remove the pan from the heat and add the Parmigiano-Reggiano and stir. Serve immediately.

Braised endives in beer

Serves: 6

Preparation time: 30 minutes

Cooking time:40 minutes

Ingredients

12 medium endives
1/2 cup butter
1 cup beer
1 tablespoon sugar
2 chicken bouillon cubes
ground pepper to taste
1/4 cup dry bread crumbs
1/4 cup shredded gruyere
1/4 cup melted butter

preparation

Remove any bruised outer leaves from the endives, leaving the heads intact. Trim the bases and tips and wipe with a damp cloth.
Melt butter in a large skillet.
Arrange endives in the skillet in a single layer. Cook over medium heat to brown the endives on all sides.
Add beer, sugar, and bouillon cubes.
Cover and simmer 20 minutes or until tender. Preheat oven to 400 degrees.
Transfer endives to a gratin dish. Reduce cooking liquid to 3 tablespoons. Sprinkle endives with bread crumbs and shredded cheese.
Pour any remaining liquid from the endives in the skillet over the endives. Pour melted butter over the endives.
Bake endives until golden brown. Serve immediately.

Breakfast croissants with scrambled eggs

Serves: 4

Preparation time:20 minutes

Cooking time:30 minutes

Ingredients

4 croissants split in halves lengtwise
8 eggs, scrambled
8 slices bacon, crisply cooked and crumbled
8 tablespoons shredded Cheddar cheese (2 oz

preparation

Heat oven to 400°F.
Lightly grease or spray cookie sheet.
Place croissant halves 1 inch apart on cookie sheet. Bake 5 minutes.
Divide scrambled eggs among croissants. Crumble bacon on top of eggs.
Sprinkle each with 1 tablespoon cheese.
Bake about 5 minutes.

Broiled Salmon With Sweet Corn and Barley Risotto

Serves: 4

Preparation time: 35 minutes

Cooking time:1 hour

A delicious salmon recipe adapted from Canadian Living Magazine. Tested till perfect.

Ingredients

1 tsp fennel seeds
4 small skin-on salmon fillets, 1 pound (450 g) total
1 tsp (5 mL) olive oil
Pinch each salt and pepper
lemon wedges

Sweet Corn Barley Risotto:

2-1/2 cups (625 mL) vegetable broth
2 tsp (10 mL) olive oil
1 onion, diced
2 cloves garlic, chopped
1 cup (250 mL) pot barley
1 cup (250 mL) fresh corn kernels, (about 2 cobs) or frozen corn kernels
3 green onions, chopped
1/2 cup (125 mL) grated Parmesan cheese
1/4 cup (60 mL) chopped fresh chervil or parsley
1 tsp (5 mL) lemon juice
1/2 tsp pepper
1/4 tsp salt

preparation

Sweet Corn Barley Risotto:
In saucepan, bring vegetable broth and 2-1/2 cups water to simmer; keep warm. Meanwhile, in large skillet, heat oil over medium-high heat; cook onion and garlic until onion is softened, about 3 minutes. Add barley; cook, stirring to coat, for 1 minute. Reduce heat to medium; stir in corn and green onions. Add hot broth mixture; cook, stirring occasionally, until creamy and barley is tender but still slightly firm in center, about 45 minutes. Stir in Parmesan cheese, chervil, sour cream, lemon juice, pepper and salt.

Meanwhile, using bottom of heavy skillet, crush fennel seeds. Arrange fish on greased rimmed baking sheet. Brush with oil; sprinkle with fennel seeds, salt and pepper. Broil, 6 inches (15 cm) from heat, until fish flakes easily when tested, about 7 minutes. Serve with risotto and lemon wedges to squeeze over top.

Cacio e pepe pasta

Serves: 2

Preparation time:5 minutes

Cooking time:10 minutes

This incredibly simple dish requires only four ingredients and a few minutes of your time.

*
Cacio de Roma is a creamy, semi-soft cheese made from sheep's milk; it's a formaggio di pecora. This Italian gourmet cheese is made in the countryside of Rome and aged about one month. Often this cheese is referred to as a 'caciotta' because it is a small round cheese of approximately 4 pounds. Pecorino Romano cheese is the good substitute for Cacio de Roma.

Ingredients

6 oz. pasta (such as bucatini, or spaghetti)
3 Tbsp. unsalted butter, cubed, divided
1 tsp. freshly grated black pepper
¾ cup finely grated Grana Padano or Parmesan (Parmigiano-Reggiano)
⅓ cup finely grated Pecorino
1/3 cup cream

preparation

Bring 4 quarts water to a boil in a 6-qt. pot. Season with salt; add pasta and cook, stirring occasionally, until al dente (2 minutes before tender). Drain, reserving 1/2 cup pasta cooking water.

Meanwhile, melt 2 Tbsp. butter in a Dutch oven or other large pot or skillet over medium heat. Add pepper and cook, swirling pan, until toasted, about 1 minute.
In a blender, combine grated cheeses with reserved pasta cooking water and cream. Blend to a creamy consistensy.

Add pasta to pot or skillet. Reduce heat to low and add blender creamy cheese mixture, stirring and tossing with tongs until sauce coats the pasta. Transfer pasta to warm bowls and serve immediately.

It's about as creamy cacio e pepe gets.
When you're serving pasta,it's nice to use tongs and then give it a twist so it's got a little personality to it !.

Maybe a little bit more cheese, grate it over top with a grating of pepper.

Campanelle pasta with hen of the woods mushrooms

Serves: 4

Preparation time: 20 minutes

Cooking time:20 minutes

Campanelle is a type of pasta that is cone shaped with ruffled edges (aka Gigli or campanelle pasta and as riccioli). It literally means “little bells.
Campanelle noodles are ideal for dishes with special sauces as the curls in the recipe hold the sauce for a perfect dish.

Hen of the Woods Mushrooms have a dense, meaty texture and savory flavor.

Ingredients

• 12 ounces campanelle
• 1 tablespoon olive oil
3 cloves garlic minced
12 ounces Hen of the Woods Mushrooms sliced
¼ cup white wine, vegetable broth, or chicken broth
1 cup heavy cream
3 tablespoons fresh parmesan cheese divided
1 teaspoon lemon zest
1 tablespoon fresh parsley chopped optional

preparation

1. Heat olive oil over medium high heat and cook garlic and mushrooms until mushrooms are tender.
2. Stir in wine (or broth) and cook until wine has almost evaporated. Add heavy cream and simmer 5 minutes.
3. Meanwhile, cook pasta according to package directions (do not rinse).
4. Remove from heat and stir in parmesan cheese, and lemon zest until smooth.
5. Toss with pasta. Top with parsley and extra parmesan cheese if desired.

Caprese pasta salad

Serves: 6

Preparation time: 30 minutes

Cooking time:15 minutes

The traditional flavors of caprese, fresh mozzarella, basil, and tomato, are wonderfully represented in caprese pasta salad. Perfect for picnics, or a light summer dinner.

Ingredients

16 oz. box dry pasta (mini penne)
8 oz. container fresh mozzarella pearls, drained and patted dry
2 pints grape tomatoes, halved or quartered
1 cup thinly sliced red onions (see note)
1/2 cup white balsamic vinegar (see note)
1/2 cup olive oil
1 teaspoon salt, or more to taste
1/2 teaspoon coarse ground black pepper
½ teaspoon garlic powder
1 cup minced fresh basil
Balsamic glaze, optional

preparation

Bring pot of salted water to boil. Cook pasta to al dente as directed on package directions. In colander set in sink, drain, rinse with cold water, drain well.
Meanwhile make the dressing. In a small bowl or measuring cup, whisk together vinegar, olive oil, salt, pepper, and garlic powder.
In large bowl, combine pasta, mozzarella, tomatoes, and drained onions. Add one half of the dressing; stir well. Refrigerate until ready to serve.
Right before serving, add the remaining dressing and the fresh basil; stir well. Add more salt and pepper if needed.
If desired, garnish with a drizzle of balsamic glaze and basil leaves.

Notes

Try a different variety of tomato. Diced whole tomatoes are good, too.
Choose your favorite pasta. Any bite-size pasta will be fine. Use whole wheat or gluten-free pasta or make it with tortellini.
Add grilled chicken, pepperoni, or diced ham.
Add diced red or green bell peppers, kalamata olives, finely diced zucchini or cucumber, spinach, or another veggie of your choice.
Substitute bottled dressing instead of making your own balsamic vinaigrette.

Caprese portobello mushrooms

Serves: 4

Preparation time:25 minutes

Cooking time:35 minutes

Ingredients

3 tablespoons extra-virgin olive oil, divided
1 medium clove garlic, minced
½ teaspoon salt, divided
½ teaspoon ground pepper, divided
4 portobello mushroom caps (about 1 lb), gills removed
1 cup cherry tomatoes, sliced
½ cup fresh mozzarella pearls, drained and patted dry
½ cup thinly sliced fresh basil
2 teaspoons balsamic vinegar

preparation

Preheat oven to 400 degrees F.

Combine 2 tablespoons oil, garlic, 1/4 teaspoon salt and 1/4 teaspoon pepper in a small bowl.
Brush and coat mushrooms all over with the oil mixture. Place on a large rimmed baking sheet and bake until the mushrooms are mostly soft, about 10 minutes.

Meanwhile, stir tomatoes, mozzarella, basil and the remaining 1/4 teaspoon salt, 1/4 teaspoon pepper and 1 tablespoon oil together in a medium bowl.

Once the mushrooms have softened, remove from the oven and fill with the tomato mixture. Bake until the cheese is fully melted and the tomatoes have wilted, about 12 to 15 minutes more.
Drizzle each mushroom with 1/2 teaspoon vinegar and serve.

Caramelized spring onion and gruyère tart

Serves: 6

Preparation time: 20 minutes

Cooking time:1 hour

Serve with a simple tossed salad or grilled asparagus.

Ingredients

1 pound frozen butter puff pastry, thawed
1 tsp (5 mL) olive oil
450 g spring bulb onions, trimmed and sliced
2 tbsp (30 mL) balsamic vinegar
2 tsp (10 mL) liquid honey
1/4 tsp (1 mL) each salt and pepper
1 tsp (5 mL) chopped fresh thyme
1 egg, beaten
2 tbsp (30 mL) whipping cream 35%
1 tbsp (15 mL) Dijon mustard
1-1/4 cups (300 mL) shredded Gruyère or Comté cheese

preparation

Unroll puff pastry; press into fluted 9-inch (23 cm) tart pan with removable bottom. Line with foil; fill with pie weights or dried beans. Bake on bottom rack in 400 F (200 C) oven for 20 minutes. Remove weights and foil; let cool in pan on rack.

Meanwhile, in skillet, heat oil over medium-high heat; cook onions, stirring, until golden, about 3 minutes. Add 1/4 cup water; reduce heat to medium. Cover and cook, stirring occasionally, until no liquid remains and onions are soft, about 5 to 8 minutes.

Stir in vinegar, honey and half each of the salt and pepper; cook, stirring, until onions are dark golden, about 8 minutes. Remove from heat; stir in 3/4 tsp of the thyme. Set aside.

Stir together egg, cream, mustard, and remaining salt and pepper. Sprinkle bottom of pastry with half of the Gruyère or Comté cheese; top with onion mixture. Pour egg mixture over top; sprinkle with remaining cheese and thyme.

Bake in 400 F (200 C) oven until crust is golden and knife inserted in centre comes out clean, about 25 minutes. Let stand for 10 minutes before cutting into wedges.

Carrot gnocchi

Serves: 2

Preparation time: 40 minutes

Cooking time:30 minutes

Ingredients

1/2 pound carrots
1 teaspoon finely chopped onion
3 teaspoons butter
1 cup Parmigiano-reggiano cheese
3 teaspoons flour
1 large egg yolk
salt, pepper, and nutmeg to taste
3 teaspoons chopped fresh chives

preparation

Preheat oven to 400 degrees.
Peel and slice carrots. Boil until tender. Drain.
In a medium skillet, cook the onion in 1 tablespoon butter, over moderate heat, stirring until pale gold.
Add carrots, and cook for 5 minutes while stirring occasionally.
Transfer the carrots to a food processor, and puree until smooth. Transfer the puree to a bowl. Add 3 tablespoons of the cheese, the flour and egg yolk, and season with salt, pepper, and nutmeg; mix well.
Bring a wide shallow saucepan of water to a boil and add 1 tablespoon salt. Prepare a bowl of ice cold water. Shape the carrot mixture into ovals, using two soup spoons, scooping a portion between the spoons.
Slide 4 of the gnocchi at the time into the boiling water and cook just until they rise to the surface, about a minute or less.
When the gnocchi are done, transfer to the cold water.
Lightly butter a baking dish large enough to hold the gnocchi in a layer without crowding.
Drain the gnocchi and arrange them in the prepared baking baking dish.
Sprinkle with remaining cheese and butter. Bake for 10 minutes. Sprinkle with chives and serve at once.

Cauliflower au gratin

Serves: 8

Preparation time: 30 minutes

Cooking time:40 minutes

Ingredients

3 pounds cauliflower, cleaned, cut into 2-inch florets
1/4 cup butter
1/2 cup chopped onion
1/4 cup flour
4 cups boiling milk
salt and pepper to taste
1/8 teaspoon grated nutmeg
1 1/2 cups grated Swiss cheese
1 teaspoon melted butter

preparation

In a kettle of salted boiling water, cook the cauliflower florets for 3 to 4 minutes, or until tender. Drain cauliflower, and plunge into ice cold water to stop the cooking. Drain cauliflower. Pat dry, and transfer to a buttered 2-quart baking dish.
Preheat oven to 350 degrees. In a saucepan, cook the onion in 3 tablespoons of butter over moderate low heat, stirring until it is softened. Stir in the flour and cook the roux over low heat, stirring, for 3 minutes. Add milk and whisk over moderate heat until the sauce thickens. Simmer the sauce for 10 minutes. Season with salt, pepper and grated nutmeg. Pour the sauce over cauliflower. Sprinkle the cheese over the sauce. Pour butter over cheese. Bake until sauce in golden brown, 15 to 20 minutes
cauliflower with cheddar sauce:
A variation of this recipe uses the cream sauce with the addition of 1 1/2 cups grated cheddar cheese, and dry breadcrumbs sprinkled over the top of cauliflower.

Cheese jalapeño soufflé

Serves: 6

Preparation time: 40 minutes

Cooking time:30 minutes

Ingredients

1 tablespoon butter, softened
1 tablespoon flour

3 tablespoons butter
2 tablespoons flour
1 teaspoon cornstarch
1 teaspoon finely chopped jalapeno peppers
1 cup milk
1 teaspoon Worcestershire sauce
salt, and freshly ground pepper to taste
6 eggs yolks
1 1/2 cups grated Swiss cheese or cheddar cheese
2 teaspoons finely chopped fresh coriander
6 egg whites
1/4 teaspoon cream of tartar

preparation

Preheat the oven to 375 degrees F. Brush the interior of a 6-cup soufflé mold with the softened butter. Coat with flour. Shake any excess out.
In a heavy saucepan melt the butter. Stir in the flour, cornstarch and jalapeño peppers. Stir to blend, then add the milk. Cook while whisking until sauce becomes thick.
Tranfer the bubbly sauce to a large mixing bowl. Season with Worcestershire sauce, salt and pepper. Mix egg yolks, cheese, and coriander into the thick cream sauce.
Using an electric, whip the egg whites and cream of tartar until stiff and glossy. Do not overbeat.
Gently fold into cream sauce mixture. Pour and scrape the mixture into the prepared soufflé mold. Place on a baking sheet.
Cook in the middle of the oven for 20 to 30 minutes.

Cheese soufflé

Serves: 6

Preparation time: 40 minutes

Cooking time:40 minutes

Ingredients

1 tablespoon butter, softened
1 tablespoon flour

4 tablespoons (1/2 stick) butter
1/2 cup flour
2 cups milk
1/2 teaspoon salt
1/4 teaspoon ground white pepper
1/4 teaspoon freshly ground nutmeg
5 eggs
1 cup (4 oz by weight) grated Swiss cheese
1 cup (4 oz by weight) grated cheddar cheese
1/4 teaspoon cream of tartar

preparation

Preheat the oven to 400 degrees.
Brush the interior of 2 4-cup soufflé molds with the softened butter. Dust the bottom and sides with flour. Set aside.
In a heavy saucepan melt the butter. Stir in the flour with a wooden spoon And cook over low heat for 3 minutes. Add the milk. Cook over medium-high Heat while whisking until sauce becomes thick and bubbly. Transfer the sauce to a large mixing bowl. Season with salt and pepper and nutmeg. Separate the eggs.
Mix egg yolks and cheeses in the thick cream sauce. (can be prepared 2 hours in advance up to this point.) In an electric mixing bowl, whip the egg whites with cream of tartar until the whites are firm fluffy. Using a rubber spatula, gently fold the whites into the cheese mixture.
Pour soufflé mixture into mold. Bake for 30 to 40 minutes. Reduce the oven temperature to 350 degrees F. after 10 minutes Soufflé should rise two inches or more above mold. Serve when ready. I serve cheese soufflé with tomato basil sauce or melted brie.

Chicken divan

Serves: 8

Preparation time: 15 minutes

Cooking time:40 minutes

Ingredients

1 pound broccoli
5 cups cooked chicken
2 10-ounce can chicken soup
1 cup mayonnaise
2 teaspoons lemon juice
1/2 teaspoon powdered ginger
1 cup heavy cream
1/2 cup grated cheddar cheese
1 cup white bread crumbs
2 teaspoons butter

preparation

Clean, wash and cut broccoli into medium pieces. Cook lightly in boiling water. Drain well.
Cover the bottom of a casserole dish with broccoli. Cover broccoli with the diced chicken.
In a separate bowl, mix chicken soup, mayonnaise, lemon juice, cream and ginger. Spread over chicken. Top with the cheddar cheese. Brown bread crumbs with butter.
Sprinkle over top of chicken. Bake at 350 degrees for about 30 minutes or until bubbly and brown.

Chicken florentine

Serves: 4

Preparation time: 25 minutes

Cooking time:5 minutes

Ingredients

4 skinless chicken breast
1/2 teaspoon salt
1/4 teaspoon black pepper
1 pound fresh spinach
3 teaspoons butter
2 teaspoons chopped shallots
1/8 teaspoon nutmeg
2 ounces cubed Swiss cheese
1/2 pound sliced mushrooms
1 teaspoon lemon juice
1/4 cup dry white wine
1 cup chicken stock
1 cup chopped tomatoes
8 fresh basil leaves

preparation

Pound chicken breasts lightly between sheets of plastic wrap. Sprinkle with salt and pepper. Wash and rinse spinach.
Heat half butter in saucepan or skillet. Add shallots. Cook briefly and then add spinach and nutmeg.
Cook until spinach is wilted and moisture has evaporated. Remove spinach from pan and cool.
In center of each chicken breast place equal portion of spinach along with cheese.
Fold sides of and then ends over the stuffing. Place the chicken in steamer and steam for 5 minutes.
Melt remaining butter in small pan. Add remaining ingredients and reduce to half. Serve over chicken. Garnish with basil leaves.

Chickpea pizza

Serves: 4

Preparation time:10 minutes

Cooking time:25 minutes

Ingredients

2 cups chickpea flour
Kosher salt
6 tablespoons extra-virgin olive oil
1 teaspoon baking powder

Toppings:

Extra-virgin olive oil, for brushing and drizzling
8 ounces fresh mozzarella, thinly sliced
1/2 cup grated Parmesan
3 large ripe plum tomatoes, very thinly sliced
Kosher salt and freshly ground black pepper

1/2 cup fresh basil leaves

preparation

For the crust: Whisk the chickpea flour and 1 1/2 teaspoons salt together in a medium bowl. Whisk in 1 1/2 cups water and 2 tablespoons olive oil until smooth. Cover and let stand at room temperature for 2 hours.
Preheat the oven to 425 degrees F with a pizza stone or baking sheet on the bottom rack. Line 2 baking sheets with parchment paper. Heat a large nonstick skillet over medium-high heat and add 2 tablespoons olive oil. Whisk the baking powder into the chickpea mixture and pour half of the batter into the hot skillet, swirling to evenly coat the bottom. Cook until just set, about 2 minutes. Transfer the skillet to the hot pizza stone and bake until the edges and top are browned and crisp, about 5 minutes. Flip the crust in the skillet and bake until the top is browned and crisp, about 3 minutes more. Transfer the crust to a parchment-lined baking sheet. Make another crust with the remaining 2 tablespoons olive oil and the remaining batter.
For the toppings: Brush the crusts lightly with olive oil. Arrange the mozzarella on top and sprinkle with Parmesan. Divide the tomatoes between the two crusts and sprinkle with salt and pepper. Roughly tear the basil leaves and scatter over the top. Bake on two sheet pans, switching the position halfway through, until the cheese is browned and bubbly, 10 to 12 minutes. Drizzle with some olive oil and serve.

Chickpea salad

Serves: 4

Preparation time:15 minutes

Cooking time:5 minutes

Ingredients

For the Chickpea Salad:
1 (15-ounce) can chickpeas
1 tablespoon olive oil
1 pint cherry tomatoes, halved
1/2 red onion, sliced
1 yellow bell pepper, diced
1 orange bell pepper, diced
2 tablespoons chopped fresh parsley
1/2 cup crumbled feta cheese
For the dressing:
1 clove garlic, finely minced or grated
1/4 cup extra-virgin olive oil
2 tablespoons fresh lemon juice
1 teaspoon mustard
1/2 teaspoon dried oregano
1/4 teaspoon freshly ground black pepper
1/4 teaspoon salt

preparation

Rinse and thoroughly drain the chickpeas. Add to a large skillet or cast iron pan along with the tablespoon of olive oil. Saute on medium high heat, stirring often, for about 5 minutes until the chickpeas are slightly crisped.
Make the dressing by whisking together the minced garlic, extra-virgin olive oil, fresh lemon juice, mustard, dried oregano, salt, and pepper in a serving bowl.
Add the chickpeas, cherry tomatoes, sliced red onions, diced orange and yellow bell peppers and parsley to the bowl and toss. Top with the crumbled feta cheese and serve at room temperature.

Cod fillets florentine

Serves: 8

Preparation time: 30 minutes

Cooking time:30 minutes

Ingredients

3 pounds cod fillets
1 teaspoon salt
1/4 teaspoon white pepper
1/2 cup white wine
1 1/2 pounds cleaned spinach
2 cups Mornay sauce
1/2 cup grated Swiss cheese

preparation

Bone and skin the fillets. Cut into 8 equal portions. Arrange in a buttered baking pan. Season with salt and pepper. Pour the wine over. Cover with foil, and bake at 350 F (180 C) until flaky.
Blanch the spinach in salted boiling water. Drain and squeeze out excess of water. Mix a small amount of sauce into spinach. Spread the bottom of an oven proof serving dish with chopped spinach.
Arrange the fish on top, and pour the remaining sauce over. Sprinkle with cheese, and brown under a broiler.

Cod with lemon parmesan cream

Serves: 4

Preparation time:20 minutes

Cooking time:20 minutes

Cheese variation: Replace the parmesan with pecorino or gruyere to vary the flavors.
Lemon alternative: Add a pinch of Espelette pepper or hot pepper to the sauce for a spicy touch that enhances the freshness of the lemon.

Ingredients

4 cod fillets (about 5oz (150 g) each)
3 oz (100 g) grated parmesan
200 ml thick crème fraîche
1 lemon (juice and zest)
1 tablespoon olive oil
1 teaspoon mustard
1 clove garlic, chopped
Salt, pepper

preparation

1. Prepare the cod:
Preheat your oven to 180°C (thermostat 6).
In a frying pan, heat a tablespoon of olive oil over medium heat.
Season the cod fillets for 2 to 3 minutes on each side, just to brown them lightly.
Carefully transfer the fish to an ovenproof dish and set aside.

2. Prepare the parmesan and lemon sauce:
In a small saucepan, heat the crème fraîche over low heat.
Add the grated parmesan, chopped garlic, mustard and lemon juice. Mix well to obtain a smooth sauce.
Season with salt and pepper to taste.
Let simmer over low heat for about 5 minutes, stirring regularly to prevent the sauce from sticking.
Just before turning off the heat, stir in the lemon zest for a touch of freshness.

3. Oven cooking:
Pour the parmesan and lemon sauce generously over the cod fillets.
Place the dish in the oven and cook for 10 to 12 minutes. Check that the fish is cooked through but still tender.
Once cooked, remove the dish from the oven and let it rest for a few moments before serving.

4. Presentation and serving:
Arrange a cod fillet on each plate, topped with the creamy sauce.
Add a few sprigs of parsley for a touch of color.
Serve with steamed vegetables (broccoli, green beans) or mashed potatoes. For a lighter accompaniment, opt for basmati rice or quinoa.

Tips and variations
Cooking tip: For an even more tender fish, cover the dish with aluminum foil before putting it in the oven.
Cheese variation: Replace the parmesan with pecorino or gruyère to vary the flavors.
Lemony alternative: Add a pinch of Espelette pepper to the sauce for a spicy touch that enhances the freshness of the lemon.
Conclusion
Cod with Lemon Parmesan Cream is a dish that is as beautiful as it is delicious. Its perfect balance between the sweetness of the cod, the creaminess of the sauce and the liveliness of the lemon makes it irresistible. Try this recipe to surprise your loved ones or for a gourmet dinner that requires little preparation. Enjoy!

Corn and black bean salad

Serves: 4

Preparation time:15 minutes

This salad can be prepared the day before heading to the cottage as it keeps very well and will hold up the length of the weekend. If planning to have a big group of guests, you can double the recipe without difficulty. For presentation, if desired, line the serving bowl with leaf lettuce before filling with salad

Ingredients

1/2 cup sheep’s milk feta
3 tbsp (45 mL) white wine vinegar
1/4 cup (50 mL) olive oil
1 tsp Dijon mustard
2 cans black beans (540 mL each), rinsed and drained
2 cups grape tomatoes, halved lengthwise
2 cups frozen corn, thawed and rinsed
1/2 cup fresh basil, coarsely chopped
1 cup red pepper, finely chopped
1/4 cup red onion, finely chopped
Salt and freshly ground pepper to taste

preparation

1. In a large bowl, break up feta with a fork. Whisk in vinegar, olive oil and mustard.

2. To the same bowl add black beans, grape tomatoes, corn, basil, red pepper and onion. Stir well, season to taste with salt and pepper, and serve.

Corned beef and slaw sandwich

Serves: 4

Preparation time: 10 minutes

Cooking time:10 minutes

These reuben-type sandwiches are easy to make when ingredients are purchased at the supermarket deli.

Ingredients

4 slices whole wheat bread, toasted
8 teaspoons spicy brown mustard
8 ounces thinly sliced deli corned beef
1/2 pint vinaigrette-style deli coleslaw
4 (1-ounce) Swiss Cheese

preparation

Heat oven to 350°F.
Spread each slice of bread with 2 teaspoons mustard. To assemble each sandwich, layer 1 slice bread, 2 slices corned beef, 1/4 cup coleslaw and 1 slice cheese.
Place sandwiches onto ungreased baking sheet. Bake for 8 to 10 minutes or until cheese is melted.

Corned beef and swiss cheese bagels

Serves: 4

Preparation time: 10 minutes

Coleslaw from the deli simplifies this sandwich preparation.

Ingredients

1/4 cup light sour cream
3 tablespoons sweet honey mustard
4 light rye, plain or egg bagels, split
Leaf lettuce
1/4 pound thinly sliced deli corned beef
1/2 pint deli coleslaw, well drained
4 (3/4-ounce) slices Swiss Cheese
4 thin green bell pepper rings

preparation

Combine sour cream and mustard in small bowl. Spread mustard mixture onto cut-sides of bagels.
Layer bottom half of each bagel with lettuce leaf, 1/4 corned beef, 2 to 3 tablespoons coleslaw, 1 slice cheese and 1 green pepper ring.
Top each with remaining bagel half.

Croque Monsieur sandwich

Serves: 4

Preparation time:10 minutes

Cooking time:15 minutes

Béchamel: Save on prep time by making the white sauce ahead of time.

Croque Madame: To make this into a Croque Madame sandwich, make the recipe as instructed, then fry eggs (one for each sandwich, sunny-side up) in a separate skillet while the sandwiches toast in the oven. Place an egg on top each sandwiches.

Ingredients

¼ cup unsalted butter (½ stick)
¼ cup all-purpose flour
1½ cups whole milk
salt and freshly ground black pepper
1 teaspoon Dijon mustard
dash of ground nutmeg
Sandwich:
8 thin slices white sandwich breads
5 ounces good quality ham about 8 slices
6 ounces Gruyere cheese ,or Emmental cheese, grated (about 2½ cups)
1/4 cup freshly grated parmesan cheese

preparation

Béchamel sauce:
1. Melt butter in a medium saucepan over medium heat. Whisk in flour and cook, stirring constantly, for about 3 minutes. Gradually add milk, stirring well until the mixture is smooth. Cook, stirring, until sauce is thickened.
2. Season with a little bit of salt and pepper. Remove from heat and whisk in mustard and nutmeg. Set aside while you make the sandwiches, or make the sauce up to 1 week in advance.
Assemble sandwiches:
1. Preheat oven to 425° F. Line a baking tray with parchement paper and set aside.
2. Spread each bread slice with a layer of béchamel, spreading it all the way to the edges. Place 4 slices of bread, béchamel side up, on prepared baking sheet.
3. Top each with a piece of ham, a handful of gruyere, and a sprinkle of parmesan cheese. Place remaining slices of bread on top, béchamel side up, then top with remaining gruyere and parmesan cheese.
4. Bake at 425 degrees F for about 5-6 minutes, until cheese is melted, and then turn the oven to broil and broil until the cheese on top is lightly golden, 2-4 minutes.

Eggplant meatballs in marinara

Serves: 4

Preparation time:15 minutes

Cooking time:40 minutes

Eggplant Meatballs in Marinara Sauce is actually a meat-free recipe that is vegetarian and Vital wheat gluten is the principal ingredient in seitan. It is what gives it the meaty, chewy texture and great for replicating all kinds of meat dishes.

Ingredients

1 large purple eggplant about 1 lb
3 tablespoons olive oil
2 cups marinara sauce
1/2 cup (100 grams) cooked white beans
5 cloves of garlic, minced
2 tablespoons soy sauce
1/2 cup (130 grams) vital wheat gluten
4 tablespoons nutritional yeast
1/3 cup grated Parmesan cheese
1 tablespoon fresh basil, chopped
1 tablespoon fresh parsley, chopped
1/2 cup (120 ml) vegetable stock

preparation

1. Wash and cut eggplant into 2-inch cubes. Heat olive oil in a frying pan. Add eggplant and cook over low heat until tender while stirring occasionally.
2. Meanwhile add marinara to a pan and heat over low heat until simmering.

In a large bowl add bean, garlic, soy, Parmesan cheese, vital wheat gluten, nutritional yeast, herbs, and mashed eggplant and vegetable stock. Mix to combine then use your hands to mash the mixture together into a dough.
3. Shape mixture into 2-inch size balls. Packing the mixture tightly together.
4. Place them on a lightly greased or paper-lined pan
5. and bake for 20 minutes, flipping them over at 10 minutes. You can eat them still warm from the oven or you can let them cool and reheat them in the sauce later. Letting them cool helps them firm up to a more meaty texture.
6. Transfer meatballs to simmering marinara sauce.
7. Continue until all meatballs are added to marinara sauce and toss to coat, cooking until heated through completely about 10 minutes.
8. Serve topped with additional Parmesan cheese and basil.

Eggs suzette

Serves: 6

Preparation time:20 minutes

Cooking time:8 minutes

The recipe lends itself to variations such as substituting the baked egg in the potato shell with a poached egg. Add caramelized onions and Gruyere . Kick things up with some cayenne pepper.
Princess Diana’s favorite breakfast dishes was an Egg Suzette aka BJP (Baked Jacket Potato): a baked potato scooped out with wilted spinach or creamed prawns, (tiny shrimp) in the bottom and a poached egg on top with a little hollandaise sauce and some potatoes piped around the edges.

Ingredients

6 whole medium baking potatoes
6 tbsp butter
3 tbsp sour cream
1 tbsp chopped chives
2 tbsp crumbled bacon, crisp
1 tsp salt
1/2 tsp freshly ground pepper
6 whole eggs
1 cup grated cheddar cheese

preparation

Bake the potatoes using your favorite method and be sure to allow some time for them to cool down before the scooping.

Take the “top” of the potato to mean lengthwise and not the small end.
Scoop out the potatoes and blend well with the butter, sour cream, chives, bacon, and salt and pepper.

Beat lightly and spoon back into the shells. Make a hollow in the top of each potato and into this drop a raw egg.

Sprinkle lavishly with grated Cheddar cheese, and place in a 350°F oven long enough to cook the eggs and melt the cheese. Makes a delicious breakfast or supper dish.

Fall greens with walnuts feta and walnut vinaigrette

Serves: 8

Preparation time: 20 minutes

Ingredients

2 heads radicchio, washed, dried and separated into leaves
2 large Belgian endives, washed, root end cut off separated into leaves
1 bunch watercress, stems trimmed, washed and dried
3 ounces feta cheese, crumbled
1/2 cup walnut halves, lightly toasted

For dressing:
1 tespoon Dijon mustard
2 tablespoons red wine vinegar
salt and pepper to taste
1/4 cup walnut oil
1/4 cup extra virgin olive oil

preparation

Toss radicchio, endive and watercress in a large salad bowl.
Top with crumbled feta cheese and sprinkle with walnuts.
Beat together the dressing ingredients.
Just before serving, toss salad with the dressing

Fettuccine alla papalina

Serves: 6

Preparation time:10 minutes

Cooking time:15 minutes

In the Vatican City,it is called the Pope’s pasta.

Ingredients

3 Tbsp butter

1 onion, finely chopped

4 oz prosciutto, diced

3 large eggs

2 Tbsp heavy cream

1 1/2 cups Parmesan (Reggiano)

1 lb fettuccine noodles

cracked black pepper, as desired

preparation

1. Whisk together the eggs, heavy cream, and parmesan cheese. Set the mixture aside. Cook the noodles according to the package instructions, drain, and toss them with a bit of oil or butter to keep them from sticking.

2. Meanwhile, in a large skillet, fry the onion in butter on low heat until soft. Typically, the onion in this pasta dish doesn’t take on color. Add in the prosciutto and heat it for a few moments until fragrant. Toss hot drained noodles and turn the heat on low.

3. Then,combine the egg mixture onto the hot noodles and toss thoroughly with fresh cracked pepper.As you stir the ingredients together, the eggs will thicken and the cheese will melt. Add the pepper. Turn heat off and serve immediately.

Fiddlehead soufflé

Serves: 8

Preparation time: 30 minutes

Cooking time:40 minutes

Ingredients

3 tablespoons butter
3 tablespoons flour
2 cups milk
1/2 teaspoon salt
1/4 teaspoon white pepper
5 eggs
1 cup Swiss cheese, grated
1 cup cheddar cheese, grated
2 cups fiddleheads, cooked and chopped
1/4 teaspoon cream of tartar
1 ounce butter
1 ounce flour

preparation

Preheat oven to 350 degrees.
In a heavy saucepan, melt butter. Stir in the flour, then add the milk. Cook while whisking until sauce becomes thick. Season with salt and pepper.
Separate the eggs. Mix the yolks and cheeses in the thick cream sauce. Fold in the fiddleheads.
Whip the egg whites and cream of tartar until firm. Gently fold in the cheese-fiddlehead mixture.
Butter 2 7-inch soufflé molds. Coat with flour. Shake any excess out. Pour souffle mixture into molds. They should be 3/4 full.
Bake 30 to 40 minutes.
You may serve this souffle with cheddar cheese sauce.

Figs and goat cheese pizza

Serves: 2

Preparation time: 30 minutes

Cooking time:15 minutes

Sweet figs balance sharp goat's cheese, tender golden onions in this pizza

Ingredients

For the dough:
2.5g (¾ tsp) active dried yeast
125g (4½oz) plain flour, plus more for dusting
125g (4½oz) bread flour
1 tsp olive oil

For the topping:
1 tbsp olive oil
2 cups onion, halved and very finely sliced
4-5 medium figs, halved
2 cups peeled choppe dtomatoes
1/2 cup black olives pitted
125g (4½oz) goat’s cheese, broken into chunks
a little extra-virgin olive oil for drizzling

preparation

First make the dough. Have 175ml (6fl oz) lukewarm water ready. Put the yeast into a couple of tablespoons of the warm water in a small bowl and add a tablespoon of the flour. Stir together, then leave somewhere warm to “sponge” for 20 minutes or so
Put both types of flour into a large mixing-bowl and make a well in the centre. Pour on the sponged yeast, ¼ tsp salt, the oil and remaining water and gradually mix all the dry ingredients into the wet ingredients to form a dough (it will be quite wet). Knead for 10 minutes until satiny and elastic, then put in a clean bowl, cover with a cloth and leave somewhere warm for 2½ hours. It should double in size. (If you are using bought fresh dough put it somewhere warm for 30 minutes before using.)

Boil the sliced onions until tender. Drain
Heat the oil in a saucepan and add the onions. Fry over a medium heat for about ten minutes until golden. Add tomatoes and continue cooking until moisture is all evaporated. Season with salt and pepper Set aside.
Half an hour before you want to cook the pizza, preheat the oven to 230°C/450°F/gas mark 8 – it really needs to be as hot as you can get it. Place a baking-sheet or pizza stone into the oven to heat.
Turn out the dough on to a lightly floured surface and knead it a little, then roll it into a circle or a rough square, depending on whether you are using a pizza stone or a baking-sheet. It should be about 30-32cm (11¾-12½in) across.
Carefully take the hot baking-sheet or stone out of the oven and flour it. Put the pizza dough on to it and, working quickly, top with the onions tomato mixture and the halved figs and olives, leaving a 3cm (1-inch) rim all the way around the pizza. Spoon a little balsamic vinegar on top of each fig half and sprinkle a bit of sugar on each as well. Dot the chunks of goat’s cheese among the figs. Drizzle the goat’s cheese with a little olive oil. Grind some pepper over the top. Bake in the hot oven for 15 minutes. The pizza should be golden and the figs slightly caramelised in patches.
Serve immediately. A rocket, (arugala), spinach or watercress salad is good on the side.

Gnocchi alla romana

Serves: 6

Preparation time: 25 minutes

Cooking time:30 minutes

Ingredients

3 cups whole or low fat milk
3/4 cup semolina flour or yellow polenta
1/2 teaspoon salt
1/4 cup plus 2 tablespoons unsalted butter, melted
3 oz finely grated Parmigiano-Reggiano (1 1/2 cups)
2 large eggs
2 cups of pasta or Marinara sauce (optional)

preparation

Whisk together milk, semolina, and 1/2 teaspoon salt in a 2-quart heavy saucepan and bring to a boil over moderate heat, whisking. Simmer, stirring constantly with a wooden spoon, until very stiff, 5 to 8 minutes.
Remove from heat and stir in 2 tablespoons butter and 3/4 cup Parmigiano-Reggiano. Beat in eggs.
Spread gnocchi mixture 1 inch thick on an oiled baking sheet or a 9-inch square baking pan and chill, uncovered, until very firm, about 1 hour.
Preheat oven to 425°F.
Cut out squares, or other shapes from gnocchi mixture and arrange, slightly overlapping, in a well-buttered 13- by 9-inch baking dish. Brush gnocchi with remaining 1/4 cup melted butter and sprinkle with remaining 3/4 cup Parmigiano-Reggiano.
Bake in middle of oven until gnocchi are beginning to brown, 15 to 20 minutes. Let stand 5 minutes before serving.
Serve with hot pasta or Marinara sauce (optional).

Gnocchi parisienne

Serves: 8

Preparation time: 30 minutes

Cooking time:20 minutes

Gnocchi Parisienne are light, fluffy French dumplings made from choux pastry and cheese, distinct from Italian potato gnocchi.

Ingredients

2 cups milk
4 ounces butter
8 ounces all purpose flour
7 medium eggs
1/2 teaspoon salt
2 ounces grated Swiss cheese
1 double recipe Recipe of Cream sauce
4 ounces grated Swiss cheese

preparation

Preheat oven to 350 degrees.
In a medium saucepan, boil the milk with the butter. Remove from heat then add the flour all at once stirring continuously.
Mix in the eggs one at the time.
Stir in the salt and cheese.
In a large saucepan, boil 2 quarts of salted water. Spoon the mixture in a pastry bag fitted with a large plain pastry tip. Squeeze the mixture out and as it comes out, use a small knife to cut into small pieces and drop in boiling water.
Cook for 2 minutes. Transfer to cold water and drain when completely cold.
Spread the gnocchi in one layer in a large baking dish. Pour the warm cream sauce over.
Sprinkle with cheese. Brown in oven until golden brown and bubbly.

Gnocchi with green chive sauce

Serves: 6

Preparation time: 50 minutes

Cooking time:5 minutes.

Ingredients

For gnocchi:
3 russet potatoes
1 egg, beaten
2 teaspoons cream
1 teaspoon salt
1/2 teaspoon nutmeg
3 cups flour

For sauce:
4 bunches chives, chopped
1 tablespoon butter
1 teaspoon white wine vinegar
1 cup cream
1 cup grated Parmesan cheese

preparation

Peel and boil potatoes. Drain, and mash coarsely. Mix in egg, cream and seasonings.
Place flour in a large mixing bowl. Add potato mixture. Using a spatula, mix well. If sticky, add more flour. The dough should be soft but not elastic. On a work surface, form the mass into a log.
Divide the log into smaller portions and using your hands, roll out into 1/2-inch-long pieces.
Dust them well with flour. Hold a flour-dusted fork, concave side up, in one hand. With the other hand, push a piece of dough into the tines, making an indentation with your thumb. Then roll the dough off the tines, making a shape like a tiny bowl with ridges on the bottom. Flour the fork and repeat with rest of dough.
Sauce:
Saute chives in butter and a tablespoon water and vinegar. Simmer for 2 minutes Add cream. Simmer 10 minutes. Cook gnocchi in boiling water for 4 to 5 minutes.
Drain. Stir in the chive sauce. Heat and serve with Parmesan cheese.

Goat cheese soufflés in phyllo cups

Serves: 8

Preparation time: 30 minutes

Cooking time:30 minutes

You will need a muffin pan with 12 (1/2- or 1/3-cup) muffin cups

Ingredients

For phyllo cups
6 (17- by 12-inch) phyllo sheets, thawed if frozen
1/2 stick (1/4 cup) unsalted butter, melted

For soufflé filling
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
3/4 cup whole milk
2 teaspoons Dijon mustard
2 large eggs, separated
1/2 cup grated Parmesan
5 ounces soft mild goat cheese, crumbled (2/3 cup)
1/4 teaspoon cream of tartar

For salad
8 ounces mache
3 endives, cut across into thin slices
3 tablespoons chopped fresh chives

For the dressing:
1 1/2 tablespoons wine vinegar
1 1/2 teaspoons Dijon mustard
1/4 teaspoon salt
5 tablespoons extra-virgin olive oil

preparation

Preheat oven to 375°F. Cover stack of phyllo with 2 overlapping sheets of plastic wrap and a dampened kitchen towel. Put 1 phyllo sheet on a work surface and brush with some butter, then top with 2 more sheets of phyllo, brushing each with butter.
Cut buttered stack into 6 (5-inch) rounds using with a round cutter. Line each of 6 muffin cups with a round. Make 6 more phyllo cups in same manner with remaining pastry sheets and butter. Bake cups about 8 minutes, then cool completely in pan on a rack.
Make filling:
Melt butter in a 3-quart heavy saucepan over moderately low heat, then whisk in flour. Cook roux, whisking, 3 minutes. Add milk in a stream, whisking, and bring to a boil, whisking. Reduce heat and simmer, whisking occasionally, 5 minutes.
Remove from heat and whisk in mustard, egg yolks, and 1/4 cup Parmesan until combined, then fold in goat cheese.
Beat egg whites with cream of tartar in a large bowl with an electric mixer until they just hold stiff peaks. Fold one third of whites into sauce to lighten, then fold in remaining whites gently but thoroughly.
Spoon batter into 8 phyllo cups and sprinkle with remaining Parmesan. Bake until soufflés are puffed and golden, about 15 minutes.

Make salad while soufflés bake:
Whisk together vinegar, mustard, and salt in a bowl, then add oil in a slow stream, whisking until emulsified. Just before soufflés are ready, toss mache and endives in a large bowl with just enough dressing to coat.
Mound salad onto 8 plates and sprinkle with chives, then make a small nest in center of each. Place a soufflé cup in each salad and serve immediately.

Greek pasta salad with shrimp

Serves: 6

Preparation time: 10 minutes

Cooking time:12 minutes

Ingredients

3/4 pound tomatoes, chopped
1 large red pepper, seeded and chopped
1/4 pound feta cheese, crumbled
1/2 cup olive oil
1/2 cup chopped pitted black olives (brine-cured)
1/4 cup lemon juice
2 tablespoons white wine
1 tablespoon dried thyme
6 green onions, chopped
3 large garlic cloves, chopped
3/4 pound linguine, freshly cooked
3/4 pound cooked shrimp

preparation

Mix first 10 ingredients in large bowl.
Add linguine and shrimp and toss to blend.
Season salad to taste with salt and pepper.

Greek-style pasta with shrimp

Serves: 4

Preparation time: 20 minutes

Cooking time:15 minutes

Ingredients

1/4 cup olive oil
4 teaspoons minced garlic
1 lb medium shrimp, uncooked peeled and deveined
1 1/2 cups drained canned artichoke hearts, chopped
1 cup crumbled feta cheese
1 cup chopped tomato
1/2 cup chopped Kalamata olives
3 tablespoons fresh lemon juice
3 tablespoons chopped fresh parsley
1 1/2 teaspoons dried oregano
salt and red pepper flakes
12 ounces angel hair or spaghettini pasta

preparation

In a large skillet, heat oil over medium-high heat.

Add the garlic and stir for a minute to develop the flavor. Add shrimp to the skillet and saute for 2 minutes.

Add artichoke hearts, feta cheese, tomatoes, olives, lemon juice, parsley, oregano, salt, and pepper.
Saute for 2 minutes or until shrimp are cooked and pink.

Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Transfer pasta to large bowl.

In a large bowl, stir together the pasta and shrimp mixture; toss to coat.

Season with more salt and pepper if needed and serve.

Grilled bruschetta chicken

Serves: 4

Preparation time:25 minutes

Cooking time:15 minutes

Chicken may be marinated for an hour and baked instead of grilled.
The bruschetta can be made ahead of time

Ingredients

4 small boneless skinless chicken breasts (1 lb.)
1/4 cup sun Dried Tomato Vinaigrette Dressing, divided OR Balsamic vinegar
1 tomato, finely chopped, or canned diced tomatoes
1/2 cup shredded Mozzarella Cheese
1/4 cup chopped fresh basil

preparation

Flatten the chicken breast slightly.
Coat chicken with 2 tablespoons of the dressing Marinate chicken in a shallow glass dish for 30 minutes to an hour.
Grill the chicken breasts or bake in a 400F oven t for 5 to 6 minutes. Discard the dressing.
Meanwhile, combine remaining dressing, tomatoes, cheese and basil.

Turn chicken over; place on foil. Top with tomato mixture. Grill or bake 8 min. or until chicken is done (165ºF).
Serve with pasta.

Grilled venison steaks

Serves: 3

Preparation time:15 minutes

Cooking time:6 minutes

Ingredients

6 Venison steaks

½ cup crumbled blue cheese
1 tbsp kosher salt

For The Marinade:
1 cup extra virgin olive oil
½ cup soy sauce
¼ cup red wine vinegar
¼ cup Worcestershire sauce
½ lemon juiced
1 small fresno chili
2 cloves garlic crushed and chopped
2 tbsp fresh parsley chopped
2 tsp smoked paprika
1 tsp red pepper flakes

preparation

Whisk all the marinade ingredients together in a medium sized mixing bowl.

Place the venison steaks in a sealable plastic bag, and pour the marinade over top of the steaks.
Remove as much air as possible and seal the bag, massaging the marinade to coat all the steaks. Allow the steaks to marinate in the refrigerator for at least 30 minutes, but 2-3 hours if possible.

Light your grill and set up for direct high heat cooking.
Remove the steaks from the marinade and pat dry with a paper towel. Get them as dry as possible. Discard any remaining marinade.

Place the steaks on the grill over direct heat, grilling for a total of 6 minutes; flipping every 30 seconds. At the same time, place the lemon halves over direct heat, cut side down. Pull the lemons and steaks off of the grill when the internal temperature of the steak is 125 - 130°F as indicated with a reliable quick read meat thermometer.

Remove the steaks from the grill. Top with optional blue cheese, tent with foil and allow them to rest for five minutes. Then slice, season with a pinch of kosher salt, and drizzle with a touch of optional charred lemon juice and serving hot.

Gruyere and parsley omelets

Serves: 2

Preparation time: 10 minutes

Cooking time:5 minutes

Ingredients

4 large eggs
3 tablespoons chopped fresh Italian parsley
2 teaspoons water
1 teaspoon dried fines herbs or dried salad herbs
1/4 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons (1/4 stick) butter
1/2 cup (packed) grated Gruyère cheese (about 2 ounces)

preparation

Beat eggs, 2 tablespoons parsley, 2 teaspoons water, dried herbs, salt and pepper in small bowl to blend.
Melt 1 tablespoon butter in small nonstick skillet over medium-high heat. Add half of egg mixture (about 1/2 cup) to skillet. Cook until eggs are just set in center, tilting pan and lifting edge of omelet with spatula to let uncooked portion flow underneath, about 2 minutes.
Top half of omelet with 1/4 cup cheese.
Using spatula, fold other half of omelet over cheese; slide out onto plate. Repeat with remaining butter, egg mixture and cheese. Sprinkle omelets with remaining 1 tablespoon parsley.

Ham and cheese sandwich

Serves: 2

Preparation time:5 minutes

Cooking time:10 minutes

Ingredients

Four 1/2-inch-thick slices rustic artisanal bread
2 tablespoons mayonnaise or softened unsalted butter, divided
2 teaspoons (10 g) Dijon mustard, divided
8 thin slices ounces Swiss, Gruyère, or cheddar cheese (about 4 ounces; 115 g), divided
12 thinly sliced ham divided

preparation

Place bread slices on a work surface. Using a butter knife, spread 1 teaspoon mayonnaise or butter evenly over 1 side of each slice.
Place 2 slices (mayo or butter side down) into a 12-inch nonstick skillet. Spread the top (dry side) of the 2 bread slices in skillet with the remaining mayonnaise or butter.

Place 2 slices of the cheese in an even layer on each bread slice in skillet. Top with the ham, divided evenly between the 2 slices. Top with the remaining cheese (2 slices per sandwich). Spread 1 teaspoon mayonnaise or butter evenly over the dry side of the remaining 2 bread slices, then spread with mustard. Close each sandwich with the remaining bread slices, mustard side down. Using a spatula, press firmly to adhere.

Heat skillet over medium heat and cook until bread is golden brown on bottom, 4 to 6 minutes. Flip sandwiches. Set an empty large Dutch oven or other heavy skillet or cooking weight directly on top of sandwiches, reduce heat to medium-low, and cook until second side is golden brown and cheese is melted, 2 to 4 minutes.
Transfer sandwiches to a cutting board, cut in half and serve warm.

Ham and spinach souffle

Serves: 6

Preparation time: 40 minutes

Cooking time:40 minutes

Ingredients

1 tablespoon butter, soft
1 tablespoon dried bread crumbs
4 tablespoons butter
1/4 cup flour
1 cup milk
1 10-oz package frozen chopped spinach, thawed
1 cup grated cheddar cheese
1/2 cup chopped ham

4 large eggs, separated
1 large egg white
1/2 teaspoon cream of tartar

preparation

Butter a 6 cup soufflé dish; dust the bottom and sides with two tablespoons of The bread crumbs. Set aside. In a 4-quart saucepan over medium heat, melt butter. Stir in flour; cook 1 minute.
Whisk in milk; cook stirring with a whisk until mixture boils and thickens. Squeeze spinach dry; stir into sauce with cheese and ham. Cool. Preheat oven to 350 degrees.
Beat the egg whites with the cream of tartar to stiff peaks. Stir yolks into Cheese sauce, then gradually and gently fold in whites just until blended. Pour mixture into prepared soufflé dish. Bake 35 to 40 minutes. Serve immediately.

Kale tabbouleh

Serves: 4

Preparation time: 15 minutes

Cooking time:15 minutes

Use bulgur wheat as the base for this Middle Eastern salad of supe rhealthy greens, feta cheese and spices

Ingredients

1 cup fine bulgur
1 bunch kale, stems removed, leaves finely chopped (5 cups)
3 tablespoons mint, roughly chopped
4 tablespoons chopped parsley
2 spring onions, sliced
½ cucumber, diced
4 tomatoes, deseeded and chopped
pinch of ground cinnamon
pinch of ground allspice
6 tbsp olive oil
2 tablespoons lemon juice
100g feta cheese, crumbled
4 lettuce leaves separated, to serve

preparation

Cook bulgur according to package instructions. Cool.
Stir the kale, mint, spring onions, cucumber and tomatoes through the bulghar wheat. Season with the cinnamon and allspice, then dress with the olive oil and lemon juice to taste. Scatter over the feta. To serve, scoop the salad onto leaves of lettuce.

Khachapuri cheese bread

Serves: 4

Preparation time:1 hour

Cooking time:10 minutes

Khachapuri is a Georgian rich cheesy bread. This is a plant-based low-fat, version.

Ingredients

For the dough

¼ cup non-dairy milk
½ cup + 2 tablespoons water
½ teaspoon sugar
1½ teaspoons active dry yeast
1¾ cup all-purpose flour
1 teaspoon salt
1 teaspoon olive oil + more for greasing and brushing

For the “cheese sauce”

6 oz baking potato, peeled and chopped bite-sized
½ small carrot, chopped bite-sized
¾ tablespoons nutritional yeast
¾ teaspoon vinegar
½ teaspoon salt
2-3 tablespoons water
1½ tablespoons olive oil
3 tablespoons onion, chopped finely
3 tablespoons poblano, chopped finely
½ garlic clove, diced finely
½ teaspoon chipotle in adobo sauce
A pinch of ground cumin

For the final assembly/garnish

2 teaspoons non-dairy milk
2 cup mozzarella (optional)
1 spring onion, sliced
Red pepper flakes (optional)

preparation

Make the dough

In a microwave-proof bowl, combine non-dairy milk and water, and heat for 30-45 seconds or until the temperature reads 105°F – 115°F (the temperature range to activate the yeast).
Add sugar and active dry yeast, stir and let sit for 5-10 minutes until the yeast is activated and becomes frothy on the top.
While the yeast is activating, in a bowl, combine flour and salt. Make a well in the center.
Pour the activated yeast solution in the center and knead the dough. It will be sticky at the start, but as the gluten begins to develop, it’ll get less sticky and springier.
Once the dough is soft, smooth and springs back when pressed, add 1 teaspoon olive oil and coat bowl and dough generously.
Cover with a damp cloth and let proof in a warm spot for 1-1½ hours until doubled in size.
Make the “cheese sauce”

When the dough has been proofing for about an hour, bring a small pot of water to a rolling boil.
Add the chopped potato and carrot and cook until tender. Drain and add to a blender along with the nutritional yeast, vinegar and salt. Blend until smooth and creamy adding 2-3 tablespoons of water till you get a nice pourable consistency. Set aside.
In a small skillet, heat oil on medium heat and sauté the chopped onion, poblano and garlic with a pinch of salt until it begins to soften and brown.
Add the chipotle in adobo sauce, ground cumin. Adjust salt to taste. Remove from heat and stir into the blended potato sauce. Set aside.
Shape the dough

Preheat oven to 450°F. Line a medium baking tray with parchment paper.
Divide the proofed dough into two equal halves, kneading each until soft and smooth. Keep the other dough half-covered as you’re working with the first one.
Sprinkle a clean, dry work surface generously with flour and roll out one piece of dough into a circle about 10” in diameter.
Roll the top and bottom edges of the circle, and shape like a boat, twisting the left and right ends to seal the edges.
Repeat with the other dough. Transfer both “boats” to the prepared baking tray.
Brush the edge of each khachapuri with a little oil, and non-dairy milk.
Let them sit and rise for another 10 minutes.
Bake!

Bake in the preheated oven at 450°F in the middle-rack for 8 minutes.
Remove from the oven, and fill both khachapuris with the “cheese” sauce filling.
Divide the ¼ cup vegan mozzarella (if using) between the two khachapuris.
Continue baking for another 4 minutes or until the mozzarella is molten and the sauce is warm.
Remove from heat, brush the edges with olive oil and garnish generously with chopped spring onion and red pepper flakes to taste.
Serve immediately. Tear off pieces of the bread and dunk into the cheese filling and enjoy!

Lasagna

Serves: 10

Preparation time: 1 hour

Cooking time:25 minutes

Ingredients

5 cups meat sauce, see recipe below
1 pound lasagna noodles
2 cups mozzarella cheese
4 cups medium cream sauce (see sauces)
3 cups cooked chopped spinach

For meat sauce:
2 teaspoons vegetable oil
1 1/2 cups chopped onions
1/4 cup chopped parsley
3 garlic cloves, chopped
1 pound ground beef
1-28 ounce can plum tomatoes, chopped
1 1/2 cups beef stock
3 teaspoons tomato paste
2 teaspoons dried oregano
2 bay leaves salt and pepper

preparation

Meat sauce:
In a large heavy saucepan heat oil over moderate heat. Add onion, parsley and garlic.
Cook until onions are soft, about 5 minutes. Add beef and cook while stirring and breaking up the meat, until evenly brown.
Add tomatoes, beef stock, tomato paste, oregano and bay leaves; cook stirring over medium heat until mixture starts to simmer.
Reduce heat and simmer for one hour or until thickened to desired consistency.
Remove bay leaves. Add salt and pepper to taste.

PASTA:
Cook 1 pound of lasagna in a large pot of salted boiling water until al dente. Transfer to cold water to cool the pasta.
When cold, arrange pasta on a sheet pan.
Cover with a moist towel.
TO ASSEMBLE LASAGNA:
Spread about 1/2 cup of meat sauce over the bottom of a 13 by 9 inch deep baking dish. Arrange a layer of lasagna noodles on top. Spread with a little meat sauce, then a little cream sauce, and half of the spinach. Sprinkle with mozzarella cheese.
Repeat the same process until all ingredients have been used, finishing with cream sauce and cheese.
Bake at 400 degrees for 20 to 30 minutes, or refrigerate until needed, then bake at 375 degrees for 40 to 50 minutes.

Macaroni and cheese

Serves: 4

Preparation time: 25 minutes

Cooking time:30 minutes

Ingredients

4 tablespoons unsalted butter, plus more to grease the baking dish
1/2 cup bread crumbs
12 ounces sharp or extra-sharp Cheddar, grated (about 4 cups total)
1/2 pound elbow macaroni
2 cups whole milk
1 1/2 tablespoons all-purpose flour
1 teaspoon dry mustard
1/2 teaspoon fine sea salt
1/4 teaspoon freshly ground black pepper

preparation

Preheat the oven to 350°F. Lightly butter a 9- by 9-inch baking dish.
In a small saucepan over moderate heat, melt 2 tablespoons of the butter. Place the bread crumbs in a small bowl, drizzle with the melted butter, and toss to combine. Add a handful of the grated cheese to the bowl, mix well and set aside.
In a large pot of boiling salted water, cook the elbow macaroni until al dente. Drain the noodles, without rinsing, then return them to the pot they were cooked in.
In a medium saucepan over moderate heat, melt the remaining 2 tablespoons of butter. Add the flour and use a whisk to stir the mixture together, just until it starts to turn a light brown color, about 3 minutes. Slowly add the milk and whisk constantly until the sauce thickens, about 5 minutes. Remove from the heat and stir in the dry mustard, salt, and pepper.
Add the remaining grated cheese and stir with a spoon until it's completely melted. Adjust the seasoning to taste. Pour the cheese sauce over the cooked elbow macaroni and gently stir to coat the noodles in the sauce.
Pour the macaroni and cheese into the prepared baking dish and top with the breadcrumb-cheese mixture. Bake until light golden brown and bubbling, about 25-30 minutes. Serve hot.
DO AHEAD: Macaroni and cheese can be made ahead, put into the baking dish, cooled completely, and kept, covered in the refrigerator, for 2 days. Do not add the bread crumbs until ready to bake. (Chilled Macaroni and Cheese may take longer to be fully cooked.)

Mamie zucchini au gratin

Serves: 4

Preparation time: 15 minutes

Cooking time:40 minutes

Ingredients

2 pounds small zucchini, about 8 small
1 cup of spring water
1 teaspoon chicken base
2 tablespoons semolina or corm meal
1/2 cup milk
1/2 teaspoon nutmeg
salt and pepper to taste
3/4 cup grated Emmenthal cheese

preparation

Preheat oven to 400 degrees.
Peel and slice zucchini. Put in a saucepan together with water and chicken base. Cover and boil until 3/4 of the moisture has evaporated about 20 minutes.
Using a wooden spoon, break zucchini into small pieces. Gradually stir in corn meal then add milk or cream.
Stir over medium heat until mixture is medium thick. Add more cornmeal if necessary. Transfer to a baking dish.
Sprinkle with grated cheese. Bake for 15 to 20 minutes, or is golden brown

Mediterranean farro salad

Serves: 8

Preparation time:15 minutes

Cooking time:30 minutes

Mediterranean Farro Salad with feta, fresh tomatoes, vegetables, and a bright red wine vinaigrette.

Ingredients

1 cup uncooked Farro, soaked in water for 1 hour
1/4 teaspoon kosher salt
1/2 cup sundried tomatoes, cut into julienne slices
1 large cucumber seeded and finely diced
3/4 cup jarred roasted red peppers drained and finely diced
1 pint cherry tomatoes halved
1 cup frozen petite peas thawed
1/2 cup finely chopped fresh parsley
1/2 cup crumbled feta cheese

For the vinaigrette dressing:

1/4 cup extra-virgin olive oil
1/4 cup red wine vinegar
2 teaspoons Dijon mustard
1 teaspoon honey
1 teaspoon dried oregano
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper

preparation

Rinse and drain farro, then cook according to package instructions. Transfer to a large mixing or serving bowl.
While the farro cooks, prepare the dressing: In a small bowl or large measuring cup, whisk together the olive oil, red wine vinegar, Dijon, honey, oregano, salt, and pepper until evenly blended. Pour half of the dressing over the warm farro and sprinkle with 1/4 teaspoon salt. Toss to coat.
Add all of the remaining ingredients to the bowl except for the feta: sundried tomatoes, cucumber, roasted red pepper, cherry tomatoes, peas, and parsley. Toss to coat. Taste and add as much of the remaining dressing as you like. Sprinkle with feta, lightly toss again, then season with salt and pepper to taste. Serve cold or at room temperature.

Mexican street corn pizza

Serves: 4

Preparation time:20 minutes

Cooking time:12 minutes

Elote, also known as Mexican street corn, is grilled corn on the cob slathered with an irresistibly salty-tangy mix of mayonnaise, sour cream, cotija cheese, lime juice, and chile powder. The addition of cilantro and a poblano chile turns them into another hand-held treat: pizza.

If you don't have a pizza stone, don't worry, you can still get a crisp crust. Preheat a 13- x 9-inch sheet pan (not a cookie sheet) in the oven. After it preheats, coat the pan evenly with cooking spray, then sprinkle it with cornmeal before adding the pizza dough.

Ingredients

3 ears fresh corn, shucked
1 small poblano chile
1 pound fresh prepared pizza dough
All-purpose flour, for work surface
1 tablespoon cornmeal
2 tablespoons olive oil
8 ounces low-moisture part-skim mozzarella cheese, shredded (2 cups)
2 teaspoons kosher salt
1/2 teaspoon black pepper
1 tablespoon sour cream
1 tablespoon fresh lime juice (from 1 lime)
1 1/2 ounces Cotija cheese, crumbled (1/3 cup)
1/2 cup loosely packed fresh cilantro leaves
1/4 teaspoon smoked paprika
Lime wedges

preparation

Preheat pizza stone, and grill corn:
Place pizza stone in oven. Preheat oven to 500°F. Heat a grill pan over high; coat with cooking spray. Add corn and poblano to pan. Cook, turning occasionally, until charred, 8 to 10 minutes. Remove from heat; cool 5 minutes. Cut kernels from corn cobs; discard cobs. Chop poblano, discarding stem and seeds.

Roll out pizza dough, top pizza, bake:
Roll dough out on a lightly floured surface into a 14-inch circle. Scatter cornmeal on preheated pizza stone. Transfer dough to stone. Prick dough liberally with a fork. Brush with oil. Top with mozzarella, leaving a 1-inch border. Top with corn and poblano; then sprinkle with salt and pepper. Bake at 500°F until cheese is bubbly and crust is golden, 10 to 12 minutes.

Make sour cream mixture:
Meanwhile, stir together sour cream and lime juice.

Drizzle sour cream mixture, and serve:
Remove pizza from oven. Drizzle evenly with sour cream mixture. Sprinkle with Cotija, cilantro, and paprika. Slice and serve with lime wedges.

Mexican street corn salad - esquites

Serves: 4

Preparation time:15 minutes

Cooking time:15 minutes

All the delights of Mexican street corn (elotes) in salad form, and you don't even have to fire up the grill to make it.
Smoky, sweet, spicy, and tangy, esquites are the off-the-cob version of elotes—grilled Mexican street corn slathered with creamy, cheesy, lime-scented, chili-flecked sauce.

Ingredients

2 tablespoons (30ml) vegetable oil
4 ears fresh corn, shucked, kernels removed (about 3 cups fresh corn kernels)
Kosher salt
2 tablespoons (30ml) mayonnaise
1 tablespoon (30ml) sour cream
2 tablespoons (30ml) fresh lime juice
2 ounces (60g) feta or Cotija cheese, finely crumbled
1/2 cup finely sliced scallions, green parts only
1/2 cup (1/2 ounce) fresh cilantro leaves, finely chopped
1 jalapeño or serrano pepper, seeded and stemmed, finely chopped
1 to 2 medium cloves garlic, pressed or minced on a Microplane grater (about 1 to 2 teaspoons)

Chili powder or hot chili flakes, to taste

preparation

In a mixing bowl, whisk the mayonnaise, sour cream and lime juice.
Heat oil in a large nonstick skillet or wok over high heat until shimmering. Add corn kernels, season to taste with salt, toss once or twice, and cook without moving until charred on one side, about 2 minutes. Toss corn, stir, and repeat until charred on second side, about 2 minutes longer. Continue tossing and charring until corn is well charred all over, about 10 minutes total. Transfer to a large bowl.k
Add mayonnaise mixture, cheese, scallions, cilantro, jalapeño, garlic, and chili powder and toss to combine. Taste and adjust seasoning with salt and more chili powder to taste. Serve immediately.

Mexican style lasagna

Serves: 4

Preparation time: 20 minutes

Cooking time:45 minutes

Ingredients

1 cup fresh cilantro leaves
4 scallions coarsely, chopped
Salt and ground pepper
10 ounces fresh baby spinach
Nonstick cooking spray
8 (6-inch) corn tortillas
1 can (15.5 ounces) black beans or pinto beans, drained and rinsed
1 cup prepared salsa (mild or medium)
8 ounces pepper Jack cheese, grated (about 2 cups)

preparation

1. Preheat oven to 425 degrees (375 degrees
In a food processor, combine cilantro, scallions, 1 teaspoon salt, and 1/4 teaspoon pepper with spinach ; pulse until coarsely chopped.
2. Coat an 8-inch square baking dish with cooking spray. Lay 4 tortillas in bottom of dish (they will overlap slightly). Layer with half of beans, salsa, spinach mixture, and cheese; repeat with remaining ingredients, ending with cheese and pressing in gently.
3. Cover dish with foil; place on a rimmed baking sheet. Bake until bubbling, 25 to 30 minutes; remove foil, and continue baking until golden, 15 to 20 minutes more. Cool 5 to 10 minutes before serving.

Neapolitan pizza for a home kitchen

Serves: 6

Preparation time:1 hour

Cooking time:8 minutes

This recipe is about as close as you can get to wood-burning oven-style Neapolitan pizza without having to void the warranty of your oven. The Antimo Caputo Tipo "00" Italian bread flour called for helps improve the texture, but is not necessary. Regular bread flour (of even all-purpose flour) will work just fine.

For best results, use weight measurements, not volume.

Ingredients

20 ounces (4 cups) Italian tipo 00 flour (see note), plus extra for dusting dough
2 teaspoons salt, plus extra for assembly
1 teaspoon active dry yeast
2 teaspoons sugar
12 ounces water
1 (14-ounce) can whole peeled Italian tomatoes
12 ounces buffalo mozzarella or fresh cow's milk mozzarella
6 tablespoons extra virgin olive oil
24 basil leaves

preparation

1. Combine flour, salt, yeast, and sugar in the bowl of a stand mixer fitted with a dough hook attachment. Whisk to combine. Add water and knead on low speed just until mixture comes together and no dry flour remains. Allow to rest for 10 minutes. Knead on low speed for an additional ten minutes. The mixture should come together into a cohesive mass that barely sticks to the bottom of the bowl as it kneads. Depending on the type of flour used, you may need to add up to 1/2 cup additional flour. If dough sticks heavily to bottom of bowl, add flour 1 tablespoon at a time with mixer running until it forms a mass that just barely sticks to the bowl. Cover bowl tightly with plastic or transfer the dough to two gallon-sized zipper lock bags, seal, and refrigerate for at least 8 and up to 72 hours.

2. Transfer the dough to a floured work surface and dust the top with additional flour. Using a bench scraper, divide the dough into six even pieces, approximately six ounces each. Using floured hands, shape each piece into a neat ball by gathering the dough towards the bottom. Coat four small containers with non-stick cooking spray or olive oil (large cereal bowls work great for this) and add one dough ball to each bowl. Lightly spray top of dough ball with non-stick cooking spray. Cover tightly with plastic wrap, and allow to rise at room temperature for 2 hours (dough should roughly double in volume).

3. Meanwhile, drain tomatoes in fine meshed strainer and break them up with your fingers, squeezing excess juice out from the interior. Transfer the tomatoes to a blender with a 1/2 teaspoon of kosher salt and blend until smooth. Transfer to a bowl and set aside. Cut the mozzarella into 1/2-inch chunks and place on a plate on a triple layer of paper towels or a clean kitchen towel. Place another triple layer of paper towels or clean dish towel on top of the cheese and stack another plate on top. Allow the excess water to blot out for at least 10 minutes.

4. Transfer 1 ball of dough to a medium bowl filled with flour and flip to coat. Lift it and gently pat off the excess flour. Transfer it to a floured surface and gently stretch it into a 10-inch circle, leaving the outer 1-inch edge slightly thicker than the center. The best way to do this it to start by gently stretching with your fingertips. Pick up the slightly stretched dough and place it on the opened face of your left hand. Toss it back and forth between your opened hands, rotating it slightly with each toss until it stretches out to around 8-inches in diameter. Return it to the work surface. With your left hand flat in the center of the round, use your right hand to stretch the edge of the dough out, rotating as needed until it is an even 10-inches in diameter.

5. Have your tomato sauce, the drained cheese, pizza dough, olive oil, kosher salt, and basil leaves ready and close to the stovetop. Preheat the broiler to high and arrange the rack such that you can just barely fit a 12-inch heavy-bottomed oven-proof cast iron or stainless steel skillet on top of it. Dust skillet with flour, tap out excess, then heat the skillet over high heat and heat until lightly smoking, about three minutes. Transfer one dough round to the skillet. It should fill up the entire bottom surface. Working quickly, spread two tablespoons sauce evenly over the dough, leaving the outer 1-inch border un-sauced. Top with 1/6 of the cheese chunks. Season with kosher salt. Drizzle with 1 tablespoon olive oil, and scatter four basil leaves over the surface. Transfer skillet to broiler and broil until pizza is puffed and darkly charred in spots (this can take anywhere between 1 1/2 to 4 minutes, depending on the strength of your broiler). Return the skillet to the stovetop and cook until the bottom is darkly charred in spots, using a thin metal spatula to peek after about 1 minute (depending on the skillet you use, you may skip this step if the pizza is already charred). Transfer the pizza to a cutting board and serve immediately. Repeat steps 4 and 5 to bake remaining pizzas.

One pot pasta

Serves: 4

Preparation time:10 minutes

Cooking time:10 minutes

Add other quick-cooking veggies, like chopped asparagus, chopped or shredded zucchini, frozen peas, or jarred roasted red peppers.

Add bocconcini or mozzarella pearls toward the end of cooking.

If you have any leftover meat like shredded chicken, cooked bacon, or cooked sausage you can add this toward the end of cooking

Stir in a few generous spoonfuls of pesto at the end of cooking.

Swap out the linguini for bucatini, spaghetti, or any other pasta that cooks in about nine to 10 minutes.

Unless I’ve added leftover meat during cooking, I usually serve this pasta topped with some form of protein. Lemony chicken breasts, salmon fillets or shrimp.

Ingredients

1 lb thin spaghetti (broken in half)

4 cups chicken or vegetable stock
1 small onion (chopped)
3 cloves garlic (pressed)
1 c. fresh basil
1 container cherry tomatoes (halved)
1/2 c. sun-dried tomatoes
1 tbsp Italian herb bouillon
3 tbsp olive oil (or sun-dried tomato oil)
1 lemon (juiced), salt and pepper to taste

Finish with:
1/3 c. heavy cream
1 1/2 c. shredded parmesan

preparation

In a large pot or skillet, add sun-dried tomato oil and sun-dried tomatoes, followed by the cherry tomatoes, onion, garlic, basil, and Italian bouillon.
Add Pasta and Broth: Place the thin spaghetti on top, then add the stock and lemon juice.

Bring to a boil, stir briefly, cover, and cook for 8 minutes, stirring halfway through until the pasta is cooked and liquid is absorbed.

Remove from heat and stir in the heavy cream and parmesan until creamy. Garnish with fresh basil. and extra shaved parmesan.

Onion jam grilled cheese sandwiches

Serves: 2

Preparation time:10 minutes

Cooking time:25 minutes

The jammy onions with the combination of crisp bread, silky melted cheese transform the sandwich into something REALLY special.

Ingredients

4 tablespoons unsalted butter
1 pound yellow onions, peeled, halved and thinly sliced
Kosher salt and black pepper
1 tablespoons balsamic or red-wine vinegar
4 ounces Gruyère or Emmenthal cheese, grated
4 slices bread, cut ½-inch thick

preparation

In a medium pot, boil water and add the onions; cook over medium heat for about 8 minutes or until onions are soft. Drain the onion in a colander. Allow the steam to escape before using.

In a large skillet over medium-high heat, melt 2 tablespoons butter. Add the onions and season with salt and pepper. Cover and cook, stirring once or twice onions become golden brown, 8 to 10 minutes. Once the onions are browned, deglaze the skillet with vinegar and cook until the liquid has evaporated, about 1 minute. Transfer the onions to a medium bowl and season to taste with salt and pepper. Wash the skillet and dry clean.

Add the cheese to the onions and stir to combine. PLace two slices of bread on a clean surface, and scoop half of the cheese-onion mixture onto each one. Top with the remaining slices of bread, and press down gently.

In the skillet, melt 1 tablespoon butter over medium heat. Add the sandwiches and cook until the bottoms turn golden brown, 3 to 4 minutes, reducing the heat to prevent toast from darkening too quickly, if needed. Add the remaining 1 tablespoon butter, flip the sandwiches, press down and cook until the cheese has fully melted and the bottoms turn golden brown, 3 to 4 minutes. Serve immediately.

Orecchiette with shiitake mushroom sauce

Serves: 4

Preparation time: 15 minutes

Cooking time:20 minutes

Little ears. That’s the literal translation of orecchiette. Orecchiette pasta was invented as a way to use every last bit of pasta dough.

Finely grated dried shiitake adds a big umami boost to this simple pasta.

Ingredients

4 tbsp extra virgin olive oil
4 shallots, finely minced
4 cloves garlic, minced
salt and pepper, to season
150ml cream
400g dried orecchiette pasta
150g shiitake mushrooms
2 tbsp finely chopped chives
1/4 cup grated parmesan cheese
Dried shiitake mushrooms

preparation

1. Heat the olive oil in a large frying pan over a medium heat and cook the shallots and garlic until fragrant. Add the mushrooms. Season well with salt and pepper and fry, stirring occasionally, for about 10 minutes until very well browned.
2. Add the cream and simmer for 5 minutes.
3. While the mushrooms are cooking, cook the pasta according to the packet instructions until just al dente. Drain well and add to the simmering mushrooms, tossing to coat in the sauce for just a minute or two.
4. Divide the pasta among warm serving plates and, using a rasp grater, scatter the dried shiitake mushrooms on top. Finish with the chives and parmesan cheese and serve.

Oven-roasted halloumi with squash

Serves: 3

Preparation time:15 minutes

Cooking time:30 minutes

A complete and flavorful vegetarian dish. The salty, slightly crispy Halloumi cubes are roasted with tender squash and glazed with a sweet and savory honey and herb sauce. It's the perfect comfort food for autumn.

Ingredients

1. For the Roasted Base:
250g Halloumi, cut into 2cm ~1-inch cubes
600g Butternut Squash , peeled and cut into 2cm cubes
1 Red Onion, cut into wedges

2. For the Dressing/Glaze:

3 tbsp Olive Oil
2 tbsp Honey (or Maple Syrup)
1 tsp Dijon Mustard
1 tsp 1 teaspoon fresh thyme (leaves) or chopped rosemary
Salt and freshly ground black pepper

3. For the Topping:
40g toasted pecans or pine nuts
Fresh flat-leaf parsley or mint leaves, chopped
Zest of half a lemon (optional)

preparation

1. Preparing the Glaze: Preheat the oven to 200°C (400°F). In a small bowl, combine the olive oil, honey, mustard, thyme/rosemary, salt, and pepper to make the glaze.

2. Seasoning the Squash: In a large bowl, combine the diced squash and onion wedges. Pour over two-thirds of the glaze and toss well to coat the vegetables.

3. First Bake: Spread the squash and onion on a baking sheet. Bake for 15 minutes.

4. Add the Halloumi: Remove the baking sheet from the oven. Add the diced Halloumi. Brush the cheese with the remaining glaze.

5. Second Bake: Return to the oven for an additional 15 to 20 minutes, until the squash is tender and the Halloumi is golden brown and slightly crispy.

6. Finish and Serve: Remove the dish from the oven. Dry-toast the pecans (or pine nuts). Immediately sprinkle the dish with lemon zest (if using), the toasted nuts, and chopped fresh herbs. Serve warm.

Parmesan melting cabbage

Serves: 4

Preparation time:20 minutes

Cooking time:1 hour

A better cabbage dish!

Ingredients

1 (2¼-pound) head green cabbage, Savoy prefered outermost leaves removed
4 tablespoons extra-virgin olive oil, divided
½ teaspoon salt, divided
½ teaspoon ground pepper, divided
1 cup thinly sliced yellow onion
4 large cloves garlic, thinly sliced (about 3 tablespoons)
1 teaspoon Italian seasoning
¼ teaspoon crushed red pepper
2 tablespoons chopped sun-dried tomatoes
2 ounces cream cheese, softened
1/2 cup heavy cream
2 cups reduced-sodium chicken or vegetable broth

1 cup finely grated Parmesan cheese, divided
Chopped fresh flat-leaf parsley for garnish (optional)

preparation

Preheat oven to 350°F. Slice cabbage in half through the stem end. Cut each half into 4 (2-inch) wedges, keeping the stem and core intact.

Heat 1 tablespoon oil in a large cast-iron or other heavy ovenproof skillet over medium-high heat. Add 4 cabbage wedges; cook until deeply browned on both sides, about 5 minutes per side. Transfer to a plate; sprinkle both sides evenly with ⅛ teaspoon each salt and pepper. Repeat with 1 tablespoon oil, the remaining cabbage wedges and ⅛ teaspoon each salt and pepper.

Reduce heat to medium; add the remaining 2 tablespoons oil, 1 cup onion, sliced garlic, 1 teaspoon Italian seasoning, ¼ teaspoon crushed red pepper and sundried tomatoes. Cook, stirring often, until the onion starts to soften and brown, 2 to 3 minutes. Add 2 ounces cream cheese and heavy cream. Mix while stirring constantly until melted and creamy, about 1 minute. Stir in 2 cups broth and the remaining ¼ teaspoon each salt and pepper; cook, stirring occasionally, until boiling.
Whisk in ½ cup Parmesan until melted.

Return the cabbage wedges to the pan, overlapping them if necessary. Bake, turning once, until the cabbage is very soft and the sauce has reduced and thickened, about 50 minutes.
Let stand for 5 minutes. Sprinkle the cabbage wedges with the remaining ½ cup Parmesan. Garnish with parsley, if desired.

Pizza margherita

Serves: 4

Preparation time: 1 hour 30 minutes

Cooking time:12 minutes

This is the simple classic pizza If you can't find buffalo mozzarella just use a good quality cow's milk mozzarella.
Also to speed up the prep time, simply use store bought marinara sauce.

Ingredients

Dough
1 envelope (1/4-ounce) active dry yeast
1 teaspoon sugar (5 ml)
⅓ cup lukewarm water (75 ml)
1 ⅓ cups lukewarm water (325 ml)
2 teaspoons coarse salt (10 ml)
¼ cup oilve oil (60 ml)
3 ¾ cups all-purpose flour (925 ml)
flour for kneading and rolling
olive oil for oiling the bowl (15 ml)

Sauce
3 tablespoons olive oil (45 ml)
1 cloves garlic, chopped
2 28 ounce cans whole plum tomatoes, preferably San Marzano tomatoes (1592 ml)
Coarse salt and freshly cracked black pepper, to taste

Toppings
4 balls buffalo mozzarella, sliced into 1/4-inch thick rounds (about 1 pound/454 grams)
1 small bunch fresh basil leaves, shredded (roughly 24 basil leaves)
Coarse salt and freshly cracked black pepper, to taste
pinch red chile flakes, optional
olive oil, for drizzling on the pizza

preparation

Dough
In a small bowl, add 1/3 cup lukewarm water and 1 tsp. sugar. Add yeast and let sit until foamy, about 5 to 10 minutes.

Combine 3 ¾ all-purpose flour and salt in the bowl of a stand mixer. In a stand mixer fitted with a dough blade, add water, olive and yeast mixture and blend. Knead on low speed for about 10 to 12 minutes until the dough comes together and is smooth. Remove dough from the bowl. Turn dough onto a well-floured surface and continue knead by hand until smooth and elastic, about 2 to 5 minutes. The dough should be soft but not sticky. If dough is still too sticky, add a little more flour. Place the dough in a lightly oiled medium bowl and cover. Let rest in a warm spot until doubled, about 45 to 60 minutes.

Sauce
Drain the tomatoes in a strainer to remove excess liquid. Process the tomatoes in a food mill over a medium bowl. Discard excess liquid or keep to make a soup.

Heat olive oil in a medium saucepan on medium-low heat. Add the garlic and sauté 2 minutes or until softened. Add tomatoes and simmer for 10 minutes. Season the sauce with salt and pepper. Set sauce aside. Let cool to room temperature.

Toppings
Preheat oven to 500 degrees F.

Place a pizza stone on the bottom rack of oven when oven begins to preheat. Heat according to manufacturer’s directions.

Punch down dough. Divide dough into 4 balls. Using your hands, stretch and pull (or alternatively roll with a rolling pin) each ball of dough into 10 to 12-inch rounds depending on how thin you want your crust.

Sprinkle some flour onto a pizza paddle (if you don’t have a paddle, you can sprinkle flour on pizza pans or baking sheets). Place a round of dough onto the pizza paddle or pan. Evenly spoon over tomato sauce and basil and cheese. Season the pizzas with salt and pepper and chile flakes, if desired. Drizzle with olive oil. Transfer the pizza to the preheated pizza stone. Bake until topping is bubbly and crust is golden brown, about 8 to 10 minutes. Repeat with remaining rounds of dough.

Polenta with roasted tomatoes and shallots

Serves: 4

Preparation time: 30 minutes

Cooking time:30 minutes

Ingredients

6 shallots , halved lengthwise
2 tablespoons extra-virgin olive oil , divided
1/4 teaspoon each salt and pepper , divided
3 cups cherry tomatoes
3 cloves garlic , thinly sliced
2 tablespoons chopped chives

Cheesy Polenta:
2/3 cups cornmeal
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup finely grated Parmesan cheese (approx)
1/2 cup crumbled goat cheese or feta cheese

preparation

Preheat oven to 400°F.
On baking sheet, toss together shallots and half each of the oil, salt and pepper; roast for 8 minutes. Meanwhile, in bowl, toss together tomatoes, garlic and remaining oil, salt and pepper. Remove pan from oven; add tomato mixture. Return to oven; roast until vegetables are softened, about 15 minutes. Let cool slightly.
Cheesy Polenta: Meanwhile, in saucepan, bring 3 1/2 cups water to boil; whisk in cornmeal, salt and pepper. Reduce heat to medium-low; cook, stirring frequently, until thick enough to mound on spoon, about 10 minutes. Stir in Parmesan and goat cheese.
Spoon Cheesy Polenta into shallow bowls; top with tomato mixture. Top with more Parmesan, if desired, and chives.

Recipe adapted from Canadian Living Magazine section: ON THE TABLE IN 30 MINUTES

Potato bacon soup - quick and easy

Serves: 6

Preparation time: 15 minutes

Cooking time:20 minutes

Ingredients

8 oz bacon slices
2 tablespoons butter
3 tablespoons all-purpose flour
1/2 cup chopped onion
3 cups cubed peeled potatoes
1 small carrot, grated
1 tablespoon chopped parsley
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon celery seed
2 cups vegetable or chicken broth
2 cups 2% milk
8 ounces cheddar cheese, cubed
2 green onions, thinly sliced, optional

preparation

1. Partially freeze your package of bacon so that it holds together easier while slicing.
2. Use a sharp knife and cut the frozen bacon into long strips about 1/4 inch wide.
3. Turn the bacon and cut the strips into pieces also about 1/4 in wide.
4. Sprinkle with pepper.
5. Fry in a large saucepan over a medium high heat until crisp. Remove bacon from pan.
Save 1/4 cup of bacon dripping in the saucepan. Add butter and mix in the flour cooking over medium heat for a minute while stirring occasionally. Add the vegetables, seasonings and broth and milk; bring to a boil. Reduce heat; simmer, covered, until potatoes are tender, 10-15 minutes.
Stir in cheese until melted. Serve with bacon bits and garnish with green onions.

Potato gnocchi -gnocchi di patate

Serves: 4

Preparation time:20 minutes

Cooking time:5 minutes

This is a basic potato gnocchi that can be topped with almost any sauce.
The trick to gnocchi is to not over knead the dough, and to use only as much flour as is needed to create a soft, workable dough. Knead your gnocchi dough only as long as it takes for the ingredients to come together into a smooth dough. The longer you knead, the more flour you will use, resulting in a heavier gnocchi.

It is a good idea if you are new to gnocchi making to test your gnocchi before you prepare the whole batch. Drop a couple of gnocchi into boiling water and remove as soon as they come to the surface. If they fall apart, knead in a little more flour. If they hold up well, continue cutting the rest of your gnocchi.

Potatoes can also be baked. This method keeps the moisture level low allowing you to use less flour.
In some regions of Italy, ricotta cheese replaces part or all of the potatoes in this recipe.

Ingredients

450 gr (1 pound) medium russet potatoes, unpeeled
120 - 150 grams (1 cup -1 1/3 cups) flour + a little to give the shape
1 beaten medium egg
Salt and pepper to taste

2 tablespoons salted butter
1/2 cup grated Parmesan cheese

preparation

Wash and scrub the potatoes.
Place the potatoes in a medium pot and cover them with cold water and bring it to a boil.

Reduce the heat to a simmer and cook until the potatoes are tender when pierced, but are still firm. Drain.

When the potatoes are cool enough to handle, peel them. Using a ricer, squeeze the potato flesh into a mound on a large tray or baking sheet.

Form a well in the center of the potatoes and add the egg, salt and pepper.

Mix to combine. Sift 2/3 of the flour. Mix until you have a sticky ball. Add more flour if the dough is too wet to knead.

Knead the dough until it’s smooth and all ingredients are well incorporated.

Line a baking sheet with parchment paper, and lightly dust with flour; set aside. Divide dough evenly into 4 pieces. Roll 1 dough piece into a 3/4-inch-thick rope.

Cut into 1-inch pieces. Take each piece and roll it off on a Gnocchi Paddle or against tines of a fork to make ridges; transfer to prepared baking sheet. Repeat process with remaining 3 dough pieces.

COOKING GNOCCHI

Loosened gnocchi from the surface, slide them directly into a large pot of salted boiling water, avoid picking them up with your hands. Gnocchi are ready when they rise to the surface. Drain.
Melt the butter in a skillet and add gnocchi. Gently mix add a little pasta water; cook for 30 seconds, gently tossing. Serve immediately topped with fresh grated parmesan cheese.

Toppings for gnocchi

You can accompany them in the way you prefer! from the white ragù, to the béchamel to the Genoese pesto and also simply butter and cheese, or a good fresh tomato sauce.

Potato pancakes with goat cheese on mixed greens

Serves: 4

Preparation time: 15 minutes

Cooking time:20 minutes

Ingredients

for the dressing:
1 tablespoon balsamic vinegar
1/2 teaspoon Dijon mustard
3 tablespoons olive oil
2 tablespoons finely chopped fresh chives
1 tablespoon finely chopped shallots
1 garlic clove, finely chopped

4 cups mixed baby greens

Pancakes:
2 russet potatoes, peeled, grated
1/2 teaspoon salt
1/4 teaspoon pepper
1 1/2 tablespoons olive oil
4 ounces soft fresh goat cheese (Montrachet) crumbled
4 teaspoons finely chopped fresh chives

preparation

For salad:
whisk vinegar and mustard. Gradually whisk in oil. Mix in chives, shallot and garlic. Season to taste with salt and pepper.
For pancakes:
Place potatoes in dry kitchen towel and squeeze to remove as much moisture as possible. Transfer potatoes to large bowl. Add salt and pepper and toss to combine.
Heat 1 tablespoon oil in heavy skillet over medium heat. Mound 1/3 cup potatoes in skillet. Using spatula, flatten to 3-inch round. Repeat 3 times, forming 4 pancakes.
Top each cake with 1/4 of goat cheese. Sprinkle each with 1 teaspoon chives.
Cover each with another 1/3 cup potatoes; press to adhere, enclosing cheese completely and flattening slightly. Cook until bottoms are golden. Add 1/2 tablespoon oil to skillet. Turn pancakes over; cook until golden. Toss green with enough dressing to coat.
Divide salad among plates. Arrange 1 pancake atop each salad.

Poutine with homemade gravy

Serves: 4

Preparation time: 30 minutes

Cooking time:20 minutes

Cheese curds are the fresh curds of cheese, often cheddar. Their flavor is mild with about the same firmness as cheese, but has a springy or rubbery texture. Fresh curds squeak against the teeth when bitten into, which some would say is their defining characteristic.

Ingredients

6 large russet potatoes, peeled and cut into 1/4-inch (1/2-cm) thick sticks
1 1/2 lbs (675 g) cheese curds
Brown Gravy Sauce for Poutine (recipe below)
Canola oil
Salt
BROWN GRAVY SAUCE FOR POUTINE
1 tablespoon (15 ml) cornstarch
1 tablespoon (15 ml) water
3 tablespoons (50 ml) unsalted butter
2 tablespoons (30 ml) unbleached all-purpose flour
2 cloves garlic, finely chopped
1 can 10 oz (284 ml) beef broth, undiluted
Pepper

preparation

In a large bowl, soak the potatoes in cold water for about 30 minutes or up to 24 hours in the refrigerator.
Preheat the oil in the deep fryer to 170 °C (325 °F). Place a wire rack on a baking sheet.
Drain and pat the potatoes dry with a clean cloth and place them in the deep fryer basket. Place the basket into the hot oil and cook for about 2 minutes
Drain and scatter the fries on the wire rack. Let cool. Increase the deep fryer oil temperature to 180 °C (350 °F).
Place the potatoes into the fryer and fry for 2 to 4 minutes or until the fries are golden brown. Remove the fries from the fryer and drain on the rack or paper towels. Sprinkle with salt and keep in a warm oven.
Divide the fries onto four plates, top with the cheese and sauce.

BROWN GRAVY SAUCE FOR POUTINE
In a small bowl, dissolve the cornstarch in the water. Set aside.
In a saucepan, melt the butter. Add the flour and cook for about 5 minutes, stirring until the mixture turns golden brown. Add the garlic and cook for about 30 seconds.
Add the broth and bring to a boil, stirring with a whisk. Stir in the cornstarch and simmer for 3 to 5 minutes or until the sauce thickens. Season with pepper.

Puff pastry christmas trees

Serves: 3

Preparation time:14 minutes

Cooking time:18 minutes

These little Christmas-tree stacks with the melty ham-and-cheese surprise in the base and golden layers on the outside, always bring such warmth to the table.

Ingredients

2 sheets puff pastry, thawed
6–8 sliced ham, thin
6–8 slices cheese (Gruyère, Emmenthal or Swiss)
1 egg
1 tbsp water
Sesame seeds
2 tbsp fresh parsley, finely chopped

Wooden skewers

preparation

Preheat your oven to 375°F (190°C).
Roll out the puff pastry slightly to even out the thickness. ⏱️ 3 minutes

Cut pastry using four sizes of star cookie cutters: large (3.5–4 inches), medium (3 inches), small (2 inches), and very small (1–1.5 inches). Aim for 4–5 stars per tree. ⏱️ 5 minutes

For the bottom 3 layers, assemble: star → ham → cheese → star. This gives that melty layered base.
Upper layers stay plain. ⏱️ 4 minutes

Beat the egg with 1 tbsp water and brush each star lightly. Poke some holes with a fork in the cut out shapes. Sprinkle sesame seeds on top. ????✨ ⏱️ 3 minutes

Place the stars separately on a lined tray and bake 15–18 minutes until puffed and deep golden. Remember—the trees are not baked assembled. ???? ⏱️ 18 minutes

Allow pieces to cool slightly, then thread onto skewers: largest at the bottom, then smaller layers upward, finishing with the tiny top. ⏱️ 5 minutes

Sprinkle fresh parsley over the tops for that festive green touch. ⏱️ 1 minute

Puff pastry rochoises

Serves: 8

Preparation time: 30 minutes

Cooking time:10 minutes

Ingredients

2 ounces butter
2 ounces flour
2 cups milk
salt, pepper, nutmeg to taste
5 egg yolks
3 1/2 ounces diced ham
3 1/2 ounces diced cooked sausage
4 1/2 ounces grated Swiss cheese
1 pound puff pastry
1/2 cup flour 1 egg, beaten
1 cup fine bread crumbs
fried parsley for garnish

preparation

In a saucepan, make a roux with butter and flour. Add milk. Whisk until sauce thickens. Season with salt, pepper and nutmeg. Add egg yolks. Whisk sauce to boil a few seconds. Cool sauce.
Mix in diced ham and sausage, and grated cheese. Pour into an oiled baking pan so that mixture is 1 inch high. Chill.
Roll cheese mixture into small cylinders. Place on 2 by 4-inch pieces of thinly rolled puff pastry. Seal.
Roll in flour, egg and fine breadcrumbs. Deep fry. Serve with fried parsley.

Quinoa green peas and feta salad

Serves: 4

Preparation time:20 minutes

Cooking time:10 minutes

For a truly refreshing salad, go for fresh herbs.

Ingredients

150g of feta
200g of peas
200g of flat green beans
120g of cooked quinoa
1 small red onion
1 handful of shoots or young herbs
A few mint leaves
A few sprigs of parsley or coriander
1 tbsp of seeds (sunflower, pumpkin or sesame)

For the lightened lime vinaigrette

The juice of 2 limes
2 tbsp olive oil
1 tsp of honey
1 tsp mild mustard
Salt
Pepper

preparation

Start by cooking the vegetables.
Plunge the chopped peas and flat beans into a saucepan of boiling salted water for 5 to 8 minutes. Then immediately cool them in cold water to preserve their bright green color.

Prepare the vinaigrette. In a bowl, mix the lime juice, olive oil, honey, and mustard. Season with salt and pepper to taste.

In a large bowl, combine the quinoa with the green vegetables, sliced red onion, fresh herbs, and sprouts. Crumble the feta generously over the top, then drizzle with the lime vinaigrette.
Serve chilled and add a few seeds!

Ramen burger

Serves: 1

Preparation time: 30 minutes

Cooking time:15 minutes

Sriracha is a type of hot sauce available in Asian food markets. It is made from a paste of chili peppers, distilled vinegar, garlic, sugar, and salt. It is named after the coastal city of Si Racha, in the in the Chonburi Province of Eastern Thailand, where it was possibly first produced for dishes served at local seafood restaurants. From wikipedia.org

To shape the ramen into a bun, use ramekins that are similar in size to the burger patty. If you don't have ramekins, substitute pint-size deli containers.

Ingredients

1 package ramen noodles
1 egg
2 tablespoons neutral oil, such as canola or grapeseed
1 tablespoon ketchup
1/2 tablespoon sriracha
1 beef burger patty
Soy sauce
Sesame oil
1 slice American cheese
1 scallion, thinly sliced on the bias
1/2 cup arugula

preparation

Cook the ramen according to the directions on the package (including the seasoning), then drain off the liquid. Let cool to room temperature. In a small mixing bowl, whisk 1 egg until no streaks of yolk remain. Add the ramen, tossing thoroughly to coat with the egg. Divide the egg-dressed ramen into two portions, and place each half into a ramekin.
Cover the ramen with plastic wrap, and weigh it down with a can of soup to compress it into a bun shape. Refrigerate for at least 15 minutes.
Add the oil to a skillet, and set over medium-high heat. Once the oil begins to shimmer, unmold the ramen buns into the pan, and cook until the bottom is a dark golden brown. Flip both of the patties, and cook until a dark golden brown on both sides.

Whisk together the sriracha and ketchup in a small bowl.

Season the hamburger patty with salt, pepper, a splash of soy sauce, and sesame oil. Wipe out the skillet, and cook the burger over medium-high heat until medium rare, or to your preferred degree of doneness. Finish with a splash of soy sauce and sesame oil. Top with a slice of cheese.

Assemble the burger in this order: ramen bun, arugula, ketchup, burger patty (cheese side up), scallions, and the second ramen bun. Wrap in wax paper for easier eating, and serve hot.

Red pepper mousse

Serves: 6

Preparation time: 30 minutes

Cooking time:20 minutes

Ingredients

3 sweet red peppers
4 ounces creme fraiche or mascarpone cheese
to taste salt and pepper
4 eggs
1 egg yolk
6 small slices smoked salmon
anchovy cream (recipe below)

Anchovy cream:
2 teaspoons whipping cream
1 ounce anchovy, rinsed
1/2 cup mayonnaise
1 1/2 teaspoons lemon juice
1/2 shallot, sliced
to taste salt and pepper
Puree cream and anchovies in a blender until cream thickens. Transfer to a bowl. Add all ingredients.

preparation

Wash peppers. Cut in halves. Remove seeds. Place in a pan. Broil until peppers are browned. Cover with foil until cooled. Peel peppers. Puree peppers, cream or mascarpone in a food processor. Add the eggs, salt and pepper. Process until smooth.
Butter six 4-ounce timbales. Fill with red pepper puree. Place in a baking pan. Pour hot water in pan to a depth of 1 inch. Bake timbales, until they are just firm to the touch. Let stand for 5 minutes.
Place sliced salmon in the center of 6 round plates.
Invert mousse over salmon. Serve with a dab of anchovy cream.

Risotto with mushrooms asparagus and spring peas

Serves: 6

Preparation time:25 minutes

Cooking time:1 hour

The use of the oven is much more preferable to stirring and the recipe turns out into a creamy texture.

Ingredients

3 tablespoon olive oil, divided
1 small yellow onion, chopped
2 cloves garlic, pressed or minced
5 cups vegetable broth
1 1/2 cup arborio
rice
8 oz pound sliced Cremini (baby portobello) mushrooms, debris rinsed from mushrooms and drained
1 small bunch of fresh asparagus spears (about 1 pound)
1 cup fresh English peas
1 cup freshly grated Parmesan cheese
1/2 cup dry white wine
2 tablespoons unsalted butter, diced
1/2 cup light cream
1 tablespoon tamari
1 teaspoon sea salt, more to taste
Freshly ground black pepper, to taste
3 tablespoons fresh flat leaf parsley, chopped

preparation

Preheat oven to 375 degrees.
Heat 2 tablespoons olive oil in a medium Dutch oven over medium heat until shimmering. Add onion. Cook, stirring occasionally, for ten minutes, then add the minced garlic. Cook for another 2 to 4 minutes, until the onions are well browned. Deglaze with the wine and continue cooking for 2 more minutes.
Add 4 cups broth and stir in the rice. Cover the pot and bake until rice is tender and cooked through, about 35 to 40 minutes.
Prepare the mushrooms. Heat 2 tablespoons olive oil in a large skillet. Add the cleaned, sliced mushrooms to the pot with a dash of salt. Cook, stirring occasionally, until the mushrooms are darker in color, fragrant and have soaked up most of their own juices, about 10 minutes.
Prepare the asparagus by snapping off the tough ends and discarding them, then slicing the spears into 1-inch long pieces. Cook the asparagus in boiling water for 5 minutes. Add the peas and cook 2 to 3 more minutes. Drain the asparagus and peas in a colander.

Remove the pot from the oven. Pour in the remaining hot broth, cream, asparagus, peas, Parmesan, butter, tamari, salt, and a generous amount of pepper. Stir vigorously for 2 to 3 minutes, until the rice is thick and creamy. Stir in the mushroom mixture and any remaining juices. Season to taste with salt and pepper, divide into bowls and top with a generous sprinkling ofparsley.

Roast tomato tart

Serves: 8

Preparation time: 30 minutes

Cooking time:45 minutes

Ingredients

1 sheet (from 1 pound (450 g pkg) frozen butter puff pastry, thawed
8 red or striped heirloom plum tomatoes, about 1 ¼ pounds
1 cup yellow teardrop or cherry tomatoes halved lengthwise
2 tbsp extra virgin olive oil
1 clove garlic, minced
½ tsp salt
¼ tsp pepper
1 egg beaten
1 cup shredded Gruyere cheese
2 tsp fresh thyme or oregano

preparation

Line 2 rimmed baking sheets with parchment paper; set aside.
On lightly floured surface, roll out pastry to 10-inch square; transfer to prepared pan. Using fork, prick pastry all over; refrigerate for 30 minutes.
Meanwhile, cut red tomatoes crosswise into ½ -inch thick slices. In bowl, toss together red and yellow tomatoes, oil, garlic, salt and pepper; spread on remaining prepared pan. Roast in 400F oven until slightly charred and shriveled, about 30 minutes. Let cool on pan.
Bake pastry in center of 400 degrees F. oven until light golden and puffed, 12 to 15 minutes. Let cool slightly. Brush pastry all over with some of the egg; sprinkle with cheese, leaving a 1-inch border. Arrange red tomatoes in overlapping rows on cheese. Scatter yellow tomatoes over top; sprinkle with thyme. Return to oven and bake until golden and puffed, 12 to 15 minutes. Let cool for 5 minutes; cut into squares. Serve warm or at room temperature.
Adapted from Canadian Living August 2007

Roasted tomato caprese salad

Serves: 6

Preparation time:10 minutes

Cooking time:1 hour

Ingredients

1 1/2 pounds cherry tomatoes
1 1/2 tablespoons olive oil
1 teaspoon maple syrup
1 1/2 teaspoons balsamic vinegar
1/4 teaspoon sugar
Kosher salt and freshly ground black pepper
1 pound small fresh mozzarella balls (bocconcini), halved
1/4 cup basil leaves, finely sliced
1 teaspoon grated zest from 1 lemon

preparation

Heat oven to 375F. Add cherry tomatoes, olive oil, maple syrup, balsamic vinegar, and sugar to 9 by 13 inch baking dish. Toss to combine. Roast until just starting to char, about 40 minutes, tossing occasionally to cook evenly.
Remove from oven and cool 5 to 10 minutes. Transfer tomatoes along with any any accumulated juices to large bowl. Add mozzarella and basil. Gently toss to combine. Add lemon zest then season with salt and pepper. Toss again and serve.

Rotolo di spinaci - spinach and ricotta lasagne roll-ups

Serves: 6

Preparation time:15 minutes

Cooking time:50 minutes

Pasta sheets are covered with a spinach and ricotta filling, rolled up in a clean tea towel and gently boiled then baked in tomato sauce.
The pasta sheets and tomato sauce can be purchased already prepared.
You can vary the fillings by using mushrooms or eggplant.

Ingredients

1 tbsp olive oil
1 medium onion, diced
2 garlic cloves, crushed
1 qt Marinara sauce
1 tbsp balsamic vinegar
400g (12 cups) spinach
375g (13oz) ricotta
1 whole nutmeg, to grate
6 fresh lasagne sheets
28g (1 oz) pack fresh basil, leaves picked and chopped

preparation

Heat the oil in a large pan. Add the onion and garlic and cook for 5 minutes until softened.
Add the marinara and balsamic vinegar and simmer for 20 minutes, until thickened.
2 Meanwhile, heat a large pan over a medium heat. Wash the spinach, then add to the pan and wilt. Place in a sieve over a bowl to get rid of excess water then, once cooled, pat dry with paper towel and roughly chop. Add to the ricotta with a pinch of freshly-grated nutmeg and season to taste.
3 Place a generous teaspoon of the ricotta mixture on a slice of lasagne sheet and spread evenly.
Roll up the rotolo, using the tea towel to help. Start off with your hands to get a nice tight roll, then lift up the towel from the bottom and roll the pasta all the way up into a tight log
Wrap the log up tightly in the tea towel and use string to tie each end. Cook the rotolo in a large pan of salted boiling water for 15 minutes.

Carefully remove the tea towel then slice the rotolo into 6–8 even slices.
Once the tomato sauce has thickened to a good consistency, stir through most of the basil, reserving some to garnish. Pour he sauce into the base of a roughly 21 x 21 cm (9-inch square) baking dish and place the lasagne roll-ups in the dish, so they are stood up. Bake for 25-30 minutes, until lightly golden. Garnish with the remaining basil and serve.

Shepherds pie

Serves: 8

Preparation time: 40 minutes

Cooking time:45 minutes

Ingredients

2 tablespoons olive oil
2 medium onions, chopped
2 cloves of garlic, chopped
2 pounds ground lean beef
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
3 tablespoons brown sauce mix
1 cup water
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
1 cup diced cooked carrots
1 cup blanched peas
8 cups freshly mashed potatoes
1 cup grated Swiss cheese, for topping
2 tablespoons butter

preparation

Preheat oven to 400 degrees.
Make mashed potatoes.
Heat oil in a heavy skillet. Add onion, ground beef, and garlic.
Stir and cook over high heat until meat is brown. Add Worcestershire sauce, tomato paste, brown gravy mix ( such as Knorr brown sauce mix), water salt, pepper, cooked peas and cooked diced carrots. Cook over low heat for 10 minutes.
Spread mixture over a large buttered oven-proof casserole dish. Cover with creamy mashed potatoes.
For a nice presentation, Pipe the mashed potato over meat, using a pastry bag fitted with a large star tube.
Sprinkle with grated Swiss cheese. Spoon melted butter over cheese. Baked at 400 degrees until golden brown.

Smoked salmon quiche

Serves: 8

Preparation time:20 minutes

Cooking time:1 hour 30 minutes

Ingredients

Quiche Crust
1 homemade quiche crust (shortcrust pastry)
2 sheets frozen shortcrust pastry
1 x 9" refrigerated pie crust , fitted in a 9" pie dish or tart tin
1 ready made pie shell (23cm / 9", fridge or frozen)
Quiche Filling:
15g / 1 tbsp butter , unsalted
1 leek , white part only halved and finely sliced (Note 2)
2 garlic cloves , minced
8 - 10 asparagus spears
5 eggs (~55 - 60g / 2oz each)
1 1/2 cups (375ml) cream , full fat (Note 3)
1/4 tsp salt + pinch pepper
2 tbsp fresh dill , roughly chopped (Note 4)
200g / 7 oz smoked salmon , cut into 4cm / 1.7" pieces (Note 5)
3/4 cup (75g) gruyere cheese , grated (Note 6)
Decorations (optional)
Dill sprigs and extra smoked salmon

preparation

Homemade quiche crust or frozen shortcrust pastry - prepare and bake the crust per Quiche Crust recipe.
Refrigerated pie crust - unroll, fit into a 9" pie dish or tart tin. Bake per packet directions.
Prepared pie shell (ie comes in foil dish) - bake per packet directions, scale Filling down to 4 eggs (Note 1).
Filling:
Preheat oven to 180C/350F (160C/320F fan forced).
Place cooked quiche crust on a tray.
Asparagus - break woody ends off (Note 7). Cut into 3.5cm / 1.5" pieces, separate tips from stems (tips for decorating).
Melt butter in a skillet over medium heat. Add leeks and garlic, saute for 2 minutes or until leeks are translucent, don't let them go golden.
Stir in asparagus stems (don't cook), then remove from stove.
Cool slightly then scatter across base of quiche crust.
Whisk together eggs, cream, dill, salt, pepper in a bowl.
Scatter 2/3 of the salmon across quiche, folding/twisting pieces rather than laying flat.
Top with cheese, pour over egg mixture.
Top with remaining salmon and asparagus tips.
Bake for 40 minutes or until top is light golden and centre is set but still slightly jiggly when you poke it.
Rest for 10 minutes before carefully removing from tin and slicing.

Smoky cheddar and tomato cornbread

Serves: 4

Preparation time:20 minutes

Cooking time:45 minutes

This rich, moist cornbread is the perfect side for BBQ ribs or brisket and slaw. You can use one
large tomato or use a variety of heirlooms, a slice or two from each. Their size doesn’t matter
as much as the combined weight.

Ingredients

1 1/2 cups (375 mL) medium-grind cornmeal
1 1/2 cups (375 mL) all-purpose flour
1 1/2 tsp (7 mL) salt
1/2 tsp (2 mL) coarsely ground black pepper
1 tsp (5 mL) smoked paprika
2 tsp (10 mL) baking powder
1/2 tsp (2 mL) baking soda
2 tsp (10 mL) sugar
5 green onions
5 oz (140 g) coarsely grated smoked cheddar
2 eggs
1 cup (250 mL) sour cream or crème fraîche
3/4 cup (175 mL) milk or water
12 tbsp (180 mL, 1 1/2 sticks) unsalted butter, melted
1 1/4 lbs (565 g) heirloom tomatoes, sliced a scant 1/2-inch (1-cm) thick
Flaky sea salt to serve

preparation

1. Preheat oven to 400°F (204°C). Butter a 10-inch (25-cm) cast-iron skillet.
2. In a large bowl, whisk together cornmeal,flour, salt, pepper, paprika, baking powder, baking soda and sugar. Thinly slice white and light green parts of green onion. Add to dry ingredients along with cheddar and stir to combine.
Reserve green onion tails.

3. In a second bowl, whisk together eggs,sour cream, milk and butter.

4. Pour over dry ingredients and stir until just combined. Scrape into prepared skillet and level. Top with overlapping slices of tomato leaving a 1-inch (2.5-cm) border all around.

5. Bake on centre rack for 45 to 50 minutes or until a toothpick inserted in centre comes out
clean. Let stand 20 minutes.

6. Sprinkle top of cornbread with flaky salt and reserved green onion tails, thinly sliced.
Cut into squares to serve.

Soufflé renversé

Serves: 6

Preparation time: 30 minutes

Cooking time:45 minutes

Ingredients

1 tablespoon butter, soft
1 tablespoon flour
4 tablespoons (1/2 stick) butter
1/2 cup flour
2 cups milk
1/2 teaspoon salt
1/4 teaspoon ground white pepper
1/4 teaspoon freshly ground nutmeg
6 eggs
1 cup (4 ounces by weight) grated Swiss cheese
1/4 teaspoon cream of tartar

For stewed tomatoes:
1 tablespoon olive oil
2 tablespoons chopped shallots
1 cup diced tomatoes, peeled and seeded

preparation

Preheat the oven to 350 degrees . Brush the interior of a 6-cup soufflé mold with the softened butter. Dust the bottom and sides with flour. Set aside.
In a heavy saucepan melt the butter. Stir in the flour with a wooden spoon and cook over low heat for 3 minutes. Add the milk. Cook over medium-high heat while whisking until sauce becomes thick and bubbly. Transfer the sauce to a large mixing bowl. Season with salt and pepper and nutmeg.
Separate the eggs. Mix egg yolks and cheeses in the thick cream sauce. (can be prepared 2 hours in advance up to this point.)
Stewed tomatoes:
In a medium saucepan, heat oil and shallots. Stir over medium heat for 5 minutes, Do not brown. Add tomatoes, and simmer until sauce is thick .
In an electric mixing bowl, whip the egg whites with cream of tartar until the whites are firm and fluffy. Using a rubber spatula, gently fold the whites into the cheese mixture. Pour one half of the mixture into mold. Spoon stewed tomatoes over soufflé and add remaining soufflé mixture. The mold will be full. Bake for 45 minutes. Take the soufflé out of the oven and allow to settle for 20 minutes on a large plate. Invert the soufflé over a serving platter.

Spaghetti with creamy garlic and leeks

Serves: 4

Preparation time: 20 minutes

Cooking time:1 hour

Creamy and garlicy; the leeks add a mellow onion flavor.

Ingredients

2 Tbs. unsalted butter
1 Tbs. extra-virgin olive oil
6 medium leeks (light-green and white parts only), halved and sliced crosswise into 1/2-inch pieces (10 cups)
10 medium cloves garlic, halved
Kosher salt and freshly ground black pepper
1/2 cup dry white wine
1 cup lower-salt chicken broth
12 oz. dried spaghetti
1/2 cup heavy cream
1/2 oz. grated Pecorino Romano (1/3 cup)
1/4 cup chopped fresh flat-leaf parsley

preparation

Heat the butter and oil in a 12-inch skillet over medium-high heat until the butter has melted.
Add the leeks, garlic, 1/2 tsp. salt, and 1/4 tsp. pepper and cook, stirring often, until the leeks begin to brown, 3 to 5 minutes.
Add the wine and simmer until reduced by half, about 1 minute. Add the chicken broth and bring to a simmer.
Reduce the heat to low and press a 12-inch round piece of parchment over the leek mixture to cover completely.
Cover the skillet and cook, stirring occasionally, until the leeks are very soft but not falling apart and the garlic is very soft, about 40 minutes.
Meanwhile, bring a large pot of salted water to a boil and cook the spaghetti according to package directions until al dente. Drain, reserving 1/2 cup of the pasta cooking water.
Uncover the skillet and remove the parchment.
Add the cream and cook, stirring occasionally, until the sauce thickens slightly, about 3 minutes.
Add the cooked pasta and toss. Off the heat, stir in the cheese and parsley. Season to taste with salt and pepper, and serve.

Spaghetti with Roasted Cherry Tomato Sauce and Basil

Serves: 4

Preparation time:20 minutes

Cooking time:40 minutes

Ingredients

12 oz (340 g) spaghetti or your favorite pasta
1/4 cup (60 mL) minced fresh basil, approx
1/4 cup (60 mL) crumbled goat cheese
1/4 cup (60 mL) sliced pitted black olives

Roasted Cherry Tomato Sauce:
4 cups cherry tomatoes, halved (about 1 lb/500 g)
4 cloves garlic, sliced
3 tbsp extra-virgin olive oil
1 tbsp balsamic vinegar
2 tsp minced fresh rosemary
1/2 tsp salt
1 pinch hot pepper flakes

preparation

Roasted Cherry Tomato Sauce:
In 13- x 9-inch (3.5 L) metal cake pan, toss together tomatoes, garlic, oil, vinegar, rosemary, salt and hot pepper flakes. Roast in 400°F (200°C) oven until shriveled, about 25 minutes.

Meanwhile, in large pot of boiling salted water, cook pasta until tender but firm, 8 to 10 minutes. Drain and transfer to large serving bowl.

Add tomato sauce and basil, tossing to combine. Sprinkle with goat cheese, olives, and more basil if desired.

Spanakopita spinach pie in puff pastry

Serves: 6

Preparation time: 20 minutes

Cooking time:40 minutes

This delicious recipe is really easy to put together!
The puff pastry is much easier to work with than phyllo dough, so it is prepared fairly quickly.

Ingredients

3 tablespoons unsalted butter
2 medium onions, chopped
3 garlic cloves, chopped
2 (10 ounce) boxes frozen chopped spinach, thawed & squeezed dry
1 cup Gruyere cheese, grated
4 eggs, extra large, beaten
1 tablespoon dry breadcrumbs (plain or seasoned)
1 teaspoon salt
3/4 teaspoon white pepper
1/2 teaspoon nutmeg
2 sheets frozen puff pastry, thawed
1 large egg, beaten with 1 tbsp water

preparation

Preheat oven to 375. Line a baking sheet with parchment (preferable) but you can use aluminum foil with a light spray of cooking oil.
2
Melt butter and cook onions for a few minutes, until soft. Add garlic and cook for another minute.
3
Beat eggs in medium bowl. Add cooked onion, spinach, cheese and bread crumbs. Add salt, pepper, & nutmeg. Mix well with fork.
4
Place one unfolded sheet of puff pastry on the parchment or sprayed aluminum foil. Spread the spinach mixture over the pastry, leaving a border of one inch all around the edges. Keep the spinach flat; do not pile high.
5
Brush the edges with the egg wash made with the last egg. Cover with the second sheet of pastry that has been slightly flattened with a rolling pin to one inch bigger than the first sheet. (This ensures all the spinach will be covered). Press edges together with fingertips or fork, making sure mixture is sealed well. Brush just the top with egg wash, careful not to drip any down the sides. Cut a few slits in the top with a sharp knife to allow steam to escape.
6
Bake 30-40 minutes, until golden brown. Can be served hot or at room temperature.

Spinach and feta-stuffed portobellos with lemony rice

Serves: 4

Preparation time: 30 minutes

Cooking time:30 minutes

Source: Canada Living Magazine: December 2013

Ingredients

4 portobello mushrooms, trimmed
Pinch each salt and pepper
2 tsp (10 mL) olive oil
2 shallots, diced
2 cloves garlic, minced
1/2 tsp (2 mL) fresh thyme
10 cups (2.4 L) packed baby spinach, chopped
2 tbsp (30 mL) golden raisins
1/4 cup (60 mL) crumbled Light feta cheese
3 tbsp (45 mL) shreddded part-skim mozzarella cheese
2 tbsp (30 mL) sliced natural almonds

Mixed Lemony Rice:
1 cup (250 mL) 15-minute rice, blend
1/4 tsp (1 mL) salt
2 tbsp (30 mL) chopped fresh chives
4 tsp (18 mL) lemon juice

Lemon Yogurt Sauce:
1 tbsp (15 mL) chopped fresh mint
1/2 tsp (2 mL) grated lemon zest

preparation

Mixed Lemony Rice: In large saucepan, cook rice with salt according to package directions. Stir in chives and lemon juice.

Meanwhile, arrange mushrooms, stemside up, on lightly greased rimmed baking sheet. Bake in 450 F (230 C) oven until browned and tender, about 15 minutes. Using tongs, tip mushrooms to discard any liquid; pat dry with paper towels. Sprinkle with salt and pepper.

Meanwhile, in skillet, heat oil over medium heat; cook shallots, garlic and thyme until garlic is fragrant, 1 minute. Add spinach; cook, stirring occasionally, until wilted, 3 minutes. Add raisins; cook, stirring, until no liquid remains, about 2 minutes. Remove from heat. Stir in feta cheese. Spoon into mushrooms. Sprinkle with mozzarella cheese and almonds. Bake until cheese is melted and almonds are browned.

Lemon Yogurt Sauce: In bowl, stir together yogurt, mint and lemon zest. Serve with stuffed mushrooms and rice.

Spinach and pasta salad

Serves: 6

Preparation time: 20 minutes

Cooking time:10 minutes

Ingredients

6 cups Farfalle pasta
3/4 cup sliced red pepper
4 green onions, sliced
2/3 cup crumbled feta cheese
2/3 cup shredded fresh basil
2 cups lightly packed fresh spinach
8 cherry tomatoes, quartered

dressing:
1/3 cup olive oil
3 tablespoons white wine vinegar
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon pepper
1 large clove garlic, minced

preparation

Cook pasta until firm but tender. Drain and rinse under cold water; drain again very well.
Whisk together oil, vinegar, mustard, salt, pepper and garlic. Add pasta, red pepper, onions, feta cheese and half of the shredded basil; toss gently. Stack spinach leaves and roll up tightly; cut crosswise into thin strips.
Add to salad along with tomatoes and remaining basil; toss gently.

Spinach and ricotta naan pizzas

Serves: 4

Preparation time:20 minutes

Cooking time:20 minutes

Ingredients

1 tsp (5 mL) olive oil
2 cloves garlic, minced
1 tbsp minced fresh ginger
1 tsp cumin seeds
1 onion, thinly sliced
1/4 tsp each salt and pepper
1 pkg (227 g) fresh baby spinach, coarsely chopped
2 tsp lemon juice
4 garlic naan or plain naan
2 plum tomatoes, diced
1/2 cup (125 mL) extra-smooth ricotta cheese or grated mozzarella

preparation

In skillet, heat oil over medium heat; cook garlic, ginger and cumin seeds, stirring, for 1 minute. Add onion, salt and pepper; cook, stirring occasionally, until onion is softened, about 4 minutes.

Stir in spinach; cook, stirring often, until wilted and no liquid remains, about 5 minutes. Stir in lemon juice; remove from heat.

Arrange naan on large rimless baking sheet; divide spinach mixture among naan. Top with tomatoes; dollop ricotta cheese over top. Bake in 425 F (220 C) oven until bottoms are golden, about 15 minutes.

Change it up: Grilled Spinach and Ricotta Naan Pizzas
Prepare pizzas as directed. Place on greased grill over medium heat; close lid and grill until bottoms are crisp and golden, 5 to 8 minutes.

Spring green risotto

Serves: 6

Preparation time: 20 minutes

Cooking time:40 minutes

Recipe adaptation and courtesy of Courtesy Ina Garten from her new cookbook Back to Basics.

Ingredients

1- 1/2 tablespoons good olive oil
1-1/2 tablespoons unsalted butter
3 cups chopped leeks, white and light green parts (2 leeks)
1 cup chopped fennel
1-1/2 cups Arborio rice
2/3 cup dry white wine
4 to 5 cups simmering chicken stock
1 pound thin asparagus
5 ounces frozen peas, defrosted, or 1 1/2 cups shelled fresh peas
5 ounces fava beans
1 tablespoon freshly grated lemon zest (2 lemons)
Kosher salt and freshly ground black pepper
2 tablespoons freshly squeezed lemon juice
1/3 cup mascarpone cheese, preferably Italian
1/2 cup freshly grated Parmesan cheese, plus extra for serving
3 tablespoons minced fresh chives, plus extra for serving

preparation

Heat the olive oil and butter in a medium saucepan over medium heat. Add the leeks and fennel and saute for 5 to 7 minutes, until tender. Add the rice and stir for a minute to coat with the vegetables, oil, and butter. Add the white wine and simmer over low heat, stirring constantly, until most of the wine has been absorbed. Add the chicken stock, 2 ladles at a time, stirring almost constantly and waiting for the stock to be absorbed before adding more. This process should take 25 to 30 minutes.

Meanwhile, cut the asparagus diagonally in 1 1/2-inch lengths and discard the tough ends. Blanch in boiling salted water for 4 to 5 minutes, until al dente. Drain and cool immediately in ice water. (If using fresh peas and fresh fava beans, blanch them in boiling water for a few minutes until the starchiness is gone.)

When the risotto has been cooking for 15 minutes, drain the asparagus and add it to the risotto with the peas, lemon zest, 2 teaspoons salt, and 1 teaspoon pepper. continue cooking and adding stock, stirring almost constantly, until the rice is tender but still firm.

Whisk the lemon juice and mascarpone together in a small bowl. When the risotto is done, turn off the heat and stir in the mascarpone mixture plus the Parmesan cheese and chives. set aside off the heat for a few minutes, sprinkle with salt and pepper, and serve hot with a sprinkling of chives and more Parmesan cheese.

Squash and sage risotto

Serves: 4

Preparation time: 30 minutes

Cooking time:40 minutes

Ingredients

7 cups vegetable broth
1/2 pound butternut squash, cut into cubes (1 2/3 cups)
1 tablespoon olive oil
1/4 cup minced shallots
1 3/4 cups arborio rice
1 teaspoon salt
1 cup dry white wine
3 cups chopped swiss chard leaves
3/4 cup chopped canned plum tomatoes
2 tablespoons chopped fresh sage
2 tablespoons chopped flat-leaf parsley
1/4 cup grated soy Parmesan

preparation

Bring broth to boil.
Drop squash into boiling broth, reduce heat and simmer until squash is tender, but still firm.
Remove squash with slotted spoon. Reduce heat and let broth simmer.
In deep skillet, combine oil and shallots, stir to cook without browning. Add rice and salt. Stir until rice is coated with oil.
Add wine and bring to a boil over medium-high heat, stirring, until rice absorbs wine.
Ladle 1/2 cup of broth into skillet and stir until absorbed. Continue with remaining broth, adding 1/2 cup at a time and letting each addition be absorbed by rice before adding more liquid, about 25 minutes total.
Add chard and stir until wilted. Stir in squash, tomatoes, sage and parsley. Add salt and pepper to taste. Stir in cheese and serve hot.

Stuffed eggplant rolls

Serves: 8

Preparation time:30 minutes

Cooking time:50 minutes

Serve with your favorite tomato sauce, cream sauce, or other topping sauce.

Ingredients

1 tablespoon soft butter
1 large eggplant, ends trimmed
2 teaspoons sea salt
1 cup all-purpose flour
3 eggs, beaten
1 cup dried bread crumbs
vegetable oil for frying, or as needed
2 cups ricotta cheese
½ cup grated Romano cheese
1 tablespoon minced garlic
salt and ground black pepper to taste

preparation

Preheat oven to 400 degrees F (200 degrees C). Brush a 9x13-inch baking dish with butter.

Slice eggplant into 1/4-inch thick slices lengthwise; discard the end slices with skin. Lay the eggplant slices on paper towels and sprinkle both sides generously with sea salt. Let slices drain for 30 minutes; rinse and pat dry with paper towels.

Place flour, eggs, and bread crumbs in separate shallow bowls. Dip each eggplant slice in flour and shake off excess; dip into egg and then into bread crumbs.

Heat vegetable oil in a large skillet over medium heat and fry the slices until golden brown, about 5 minutes per side. Drain on paper towels, place on baking sheets, and refrigerate eggplant for 10 minutes.

Mix ricotta cheese, Romano cheese, and garlic in a bowl; season to taste with salt and black pepper. Place a cooled eggplant slice onto a work surface and mound 1/3 to 1/2 cup of cheese mixture in the center; roll up slice and place seam side down into the prepared baking sheet. Repeat with remaining slices and cheese filling.

Bake rolls in the preheated oven until filling is hot, about 25 minutes.

Serve with tomato sauce, cream sauce, or other topping sauce.

Stuffed pasta shells

Preparation time:20 minutes

Cooking time:30 minutes

Ingredients

12 large pasta shells
2 cups ricotta cheese
1 cup shredded mozzarella cheese
1 cup fresh spinach, chopped
1/2 cup grated Parmesan cheese
1 egg, beaten
1 teaspoon Italian seasoning
2 cups marinara sauce
Salt and pepper to taste
1 tablespoon olive oil
Fresh basil, for garnish (optional)

preparation

1. Cook the Pasta:
Bring a large pot of salted water to a boil. Add the pasta shells and cook according to package instructions until al dente. Drain and set aside.
2. Prepare the Filling: In a mixing bowl, combine ricotta cheese, half of the mozzarella, spinach, Parmesan cheese, egg, Italian seasoning, salt, and pepper. Mix until well blended.
3. Stuff the Shells: Carefully fill each cooked pasta shell with the cheese mixture, using a spoon or your fingers to pack them well.
4. Heat the Skillet: In a large skillet, warm the olive oil over medium heat. Add marinara sauce and spread it evenly across the bottom of the skillet.
5. Arrange the Shells: Carefully place the stuffed shells in the skillet, open side up. Pour any remaining marinara sauce over the shells, ensuring they are well coated.
6. Add Cheese: Sprinkle the remaining mozzarella cheese on top of the shells.
7. Cover and Cook: Cover the skillet with a lid. Allow it to cook for about 15-20 minutes, or until the cheese is melted and bubbly.
8. Garnish: Remove from heat. Top with fresh basil if desired, adding flavor and color to the dish.
9. Serve: Let it cool slightly before serving.

Serving suggestions:
Accompaniments:
Pair with a fresh salad, garlic bread, or roasted vegetables to round out the meal.
Garnish: Add a sprinkle of fresh herbs like parsley or basil.

Stuffed pork chops with polenta and tomatoes

Serves: 4

Preparation time: 10 minutes

Cooking time:20 minutes

Ingredients

1 cup quick-cooking polenta
Four 1-inch thick bone-in pork chops (about 2 1/2 pounds total)
Four 1/4-inch thick slices smoked mozzarella (about 3 1/2 ounces)
4 teaspoons anchovy paste, divided or 4 teaspoons finely chopped capers
1/4 cup plus 1 tablespoon extra-virgin olive oil, divided
2 teaspoons kosher salt, divided
1 1/2 teaspoons freshly ground black pepper, divided
4 garlic cloves, minced
2 pints grape tomatoes cut in half (about 3 1/2 cups)
1/2 cup vegetable broth
3 tablespoons unsalted butter, divided
1/2 cup milk
Chopped flat-leaf parsley, for sprinkling

preparation

Preheat broiler on high and set oven rack 4 inches from heat. Line broiler pan or rimmed baking sheet with foil.

In a medium saucepan, prepare polenta according to package directions. While polenta is cooking, prepare the pork chops.

Place chops flat on cutting board and, using a sharp paring knife, make a horizontal slit 3 to 4 inches deep and 3 to 4 inches long
in the side of each chop.

Spread each mozzarella slice with 1 teaspoon anchovy paste. Stuff a piece of mozzarella inside each chop, press the pork closed, and secure with a toothpick.

Rub the chops with 1 tablespoon oil, season with 1/2 teaspoon salt and 1/2 teaspoon pepper, and place on the foil-lined pan.
Broil until cooked through, about 5 minutes per side.

Meanwhile, in a large skillet over medium-high heat, warm remaining 1/4 cup oil. Add garlic, tomatoes, and broth.
Cover and cook until tomatoes softened and just beginning to burst, 5 to 6 minutes.
Stir in 1 tablespoon butter, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Taste and adjust seasoning.

When the polenta is cooked, whisk in enough milk to thin the polenta to your desired consistency. Taste and adjust seasoning.

Serve pork chops over polenta, topped with tomato pan sauce and parsley.

Stuffed turkish crepes - gozleme

Serves: 4

Preparation time:20 minutes

Cooking time:10 minutes

The Gozleme dough is quite similar to Bazlama (Turkish Flatbread) and Greek Pita Bread, so you can prepare it in advance and refrigerate it until ready to cook. Gozleme means to cook on ambers.

Ingredients

Dough :
3g dry yeast (1/2 packet)
125 ml warm milk
200 g flour
1 tsp salt
1 tsp sugar
25 g softened butter

Stuffing :
200 g feta cheese
juice of 1/2 lemon
salt
pepper
1 tbsp chopped parsley

preparation

Step 1:Put the dry yeast in the bowl of the mixer and dissolve it with warm milk. Let it rest for 10 minutes at room temperature.

Step 2:Add flour, salt, sugar, and softened butter, and knead until you have a smooth dough. You can knead this dough by hand without any problem.

Step 3:Form a ball and cover it with a kitchen towel. Let it rest at room temperature for 1 hour.

Step 4:Crumble the feta in a bowl. Add salt, pepper, the juice of half a lemon (1 large tablespoon), and chopped parsley. Mix everything well.

Step 5:Form 7 balls of about 50 g each. Roll out the dough pieces into circles using a rolling pin.

Step 6:Add about a large tablespoon of feta stuffing on one side of the dough circle.

Step 7:Fold the other side of the dough over the filling and seal the edges well.

Step 8:Melt a little butter in a hot pan. Place the pastries in the pan and cook for about 4 minutes on each side over medium heat.

Step 9: There you go! Your gözlemes are ready!

Summer tomato tart

Serves: 4

Preparation time:15 minutes

Cooking time:40 minutes

Use fine polenta or cornmeal or additional all-purpose flour (or a whole-grain flour, such as teff or buckwheat) in place of the polenta if you want to leave it out.

Ingredients

For the dough:

1 1/4 (175g) cups all-purpose flour

1/4 cup (35g) polenta or cornmeal

2 teaspoons sugar

1/2 teaspoon salt

3 ounces (85g) unsalted butter, chilled and cubed

5 tablespoons (70ml) ice water, plus more if necessary

For the tart

1/4 cup (60g) Dijon or whole-grain mustard

3 medium tomatoes (~1 1/2 pounds)

Salt and freshly ground pepper

6 ounces (170g) whole-milk ricotta

1 1/2 tablespoons melted butter

Parmesan cheese

preparation

To make the dough, mix together the flour, polenta, sugar, and salt in the bowl of a stand mixer fitted with the paddle attachment, or make it by hand by putting the dry ingredients in a medium bowl (and use a pastry blender or your fingers to mix the dough). Add the cubed, cold butter and mix until the pieces of butter are the size of large corn kernels. Add the water and continue to mix until the dough starts to come together. Use your hands to gather the dough and shape it into a disk. If the dough feels too dry to do that, add more water, 1/2 tablespoon at a time, until it comes together. Wrap the dough in plastic wrap or your favorite eco-friendly alternative and chill for at least an hour. (The dough can be made up to 3 days in advance.)

To make the tart, remove the dough from the refrigerator. Unwrap it and, holding the disk of dough perpendicular to the counter, rap the sides of the dough on the counter, turning it as you go, to soften the edges, which helps them stay together and not get too ragged when you’re rolling out the dough.

On a lightly floured countertop, roll the dough out to a 14-inch (36cm) circle, turning the dough and sprinkling more flour on the counter and the dough to keep it from sticking as you’re rolling.

Place the dough on a baking sheet lined with parchment paper or a silicone baking mat. Preheat the oven to 400ºF (200ºC) while you assemble the tart.

Spread a layer of mustard on the dough, leaving a few inches/centimeters empty around the perimeter, which you’ll fold over the filling later.

Slice the tomatoes about 1/3-inch (1cm) thick and layer them in concentric circles, overlapping them a little, over the mustard. Sprinkle the tomatoes with a little salt and freshly ground pepper. Fold the edges of the dough over the tomatoes to make an outer crust.

Place chunks of ricotta cheese over and, in some places, partially tucked under the tomatoes. Brush the edges of the dough with melted butter and grate Parmesan cheese over the entire tart, including the crust.

Bake until the tomatoes are soft and cooked through and the crust is dark golden brown, about 35-40 minutes. Slide the tart off the pan onto a wire rack and let cool for about te

Talmouses

Serves: 4

Preparation time:20 minutes

Cooking time:35 minutes

Ingredients

50g butter
25g flour
25 cl of milk
2 eggs
150 g Comté cheese, cut into small dice
grated nutmeg
400g puff pastry
2 thin slices of ham (optional)
Salt and pepper to taste

preparation

Make a roux with 25 g of butter and the flour.
Moisten with the milk, mix carefully; quickly bring to the boil and cook for 3 minutes over low heat.

Let the béchamel cool down, mix in one egg yolk, the diced Comté cheese, salt, pepper and nutmeg.

Cut the rolled-out puff pastry into 4 discs 16 cm in diameter

If using ham, Cut the slices of ham in half.

Crack the second egg into a bowl, beat with a fork until golden brown.

Using a brush dipped in this egg wash, brush the edges of the discs of puff pastry.

Place a ½ slice of ham in the center of each disc of dough.

Place on top 1 large spoon, 1/4 - of the cheese preparation.

Bring the discs on three sides towards the center to give a tricorn shape. Seal the three sides well. Gild with egg.

Place each talmouse on the baking sheet, leave to firm in the refrigerator for 15 to 20 minutes.

Heat the remaining butter in a frying pan, sauté the mushrooms, sprinkle with the chopped shallot, salt and pepper, and cook briskly until the water has completely evaporated.

Remove the talmouses from the refrigerator, brush them completely with the egg wash.

Bake in the oven preheated to 240°C - Th 8, until the pastry is flaky and golden, about 35 minutes

If necessary, lower the oven temperature and cover the talmouses with aluminum foil at the end of cooking.

Arrange each talmouse on a warm plates. Serve hot.

Tequeños

Serves: 4

Preparation time:1 hour

Cooking time:15 minutes

Tequeños are small cheese sticks, rolled in soft dough and fried to a crunchy and delicious perfection.

Ingredients

1 lb of semi-hard queso blanco (white cheese)
2 cups of all-purpose flour
5 tablespoons of butter
1 egg
1/2 teaspoon of salt
2 tablespoons of sugar
4-5 tablespoons of cold water
2 cups of corn oil

preparation

1
Prepare cheese by cutting into strips approximately 3/4 inch by 2 3/4 inches long.
2
Place flour on large flat surface; shape into circle with hole in center. Combine egg and butter in hole. Mix salt, sugar and cold water together in small bowl. Add mixture slowly to flour, combining everything with hands. Keep mixing and kneading until dough is no longer sticky. When ready, shape into a ball and let it rest 1/2 hour at room temperature.
3
Scatter flour on a clean, flat surface. After 1/2 hour, place dough ball on surface and roll into a square approximately 1/8 inch thick. Using a sharp knife, cut the flattened dough into long uniform strips until there is one strip for each piece of cheese.
4
Place a piece of queso blanco at one end of the first strip and roll it up until it is completely covered by dough. Make sure to press any open edges together to seal cheese in the dough completely, so that it does not leak out when it is fried. Repeat this with the rest of the cheese pieces.
5
Heat the oil in a frying pan over a high heat. Once the oil is hot, lower to a medium setting. Carefully, fry the tequeños until golden brown and crunchy.
6
As you remove tequeños from oil, place on pieces of paper towels to absorb any excess oil.

The pasta salad

Serves: 5

Preparation time:20 minutes

Cooking time:20 minutes

Fusilli, Rotini, Gemelli.
These spiral-shaped pastas are fairly similar to each other and give dishes such as pasta salad an interesting texture. Rotini is similar to fusilli, just slightly smaller and more tightly wound. Gemelli is double-twisted like a helix.

Ingredients

1/2 pound Fusilli, Rotini, Gemelli pasta
Good olive oil
1 pound ripe tomatoes, medium-diced
3/4 cup good black olives, such as kalamata, pitted and diced
4 oz good feta cheese, medium-diced
6 sun-dried tomatoes in oil, drained and chopped
For the dressing:

1/2 cup sun-dried tomatoes in oil, drained and diced
3 tablespoons red wine vinegar
6 tablespoons good olive oil
1 garlic clove, diced
1 tbsp capers, drained
1/4 teaspoon freshly ground black pepper
1/3 cup freshly grated Parmesan
3/4 cup parsley, chopped

preparation

Cook the pasta in a large pot of boiling water. Boil for 12 minutes, or according to the directions on the package. Drain well and allow to cool. Place the pasta in a large bowl and add the tomatoes, olives, feta and chopped sun-dried tomatoes.
The dressing:
combine the sun-dried tomatoes, vinegar, olive oil, garlic, capers in a food processor until almost smooth.
Pour the dressing over the pasta, sprinkle with the Parmesan and parsley, and toss well.

Tomato phyllo tart

Serves: 10

Preparation time:30 minutes

Cooking time:35 minutes

Thaw frozen phyllo in the refrigerator for at least 8 hours or overnight before preparing the recipe.

Ingredients

12 14-by-18-inch or 24 9-by-14-inch sheets phyllo dough
1/4 cup extra-virgin olive oil
1 tablespoon plain dry breadcrumbs
2 tablespoons prepared pesto
3/4 cup crumbled feta cheese, (about 4 ounces)
1 large red tomato, cut into 1/4-inch slices
1 large yellow tomato, cut into 1/4-inch slices
1/2 teaspoon kosher salt, or to taste
Freshly ground pepper, to taste
10-12 small basil leaves

preparation

Preheat oven to 400°F. Line a 17 1/2-by-12 1/2-inch baking sheet with parchment paper. Lay one large sheet of phyllo on the prepared pan. (If using the smaller size, slightly overlap two sheets on the pan to form a rectangle.) Keep the remaining phyllo covered with plastic wrap or wax paper and a damp kitchen towel.
Lightly coat the phyllo surface with oil using a pastry brush. Sprinkle with 1/4 teaspoon breadcrumbs. Repeat this step, layering the remaining phyllo on top. Brush the final sheet with oil. Carefully roll about 3/4 inch of each side toward the center to form the outer rim of the tart.
Using the same brush, paint pesto evenly on the surface of the tart. Sprinkle about half of the crumbled feta cheese over the pesto layer. Arrange tomato slices, alternating colors, over the pesto layer; season with salt and pepper. Sprinkle the remaining cheese over the top.
Bake the tart until the crust turns brown and crispy, 30 to 35 minutes. Let cool in the pan on a wire rack for 5 minutes.
To serve, lift the parchment paper and slide the tart onto a cutting board or large platter. Scatter basil leaves on top. Serve warm or at room temperature.

Tomato stuffed with creamy cheese with gazpacho

Serves: 4

Preparation time: 20 minutes

Cooking time:10 minutes

Dinner ideas of Andorra by Carles Flinch

Ingredients

4 pear tomatoes or tomatoes from the Canary’s
300 g of creamy goats cheese
200 ml of tomato juice
extra virgin olive oil
apple vinegar
50 g toasted almonds
50 g toasted hazelnuts
25 g pine nuts
salt, pepper and basil
parsley or chives for decoration

preparation

Clean the tomatoes and cut the top off. Empty the inside with the help of a spoon, keeping the pulp and top. Preheat the oven to 180 degrees.

Blend the pulp with a hand blender, adding oil, basil, the tomato juice, a bit of sugar, salt, pepper, and a teaspoon of apple vinegar and dried fruits. When it’s mixed, add a little more salt and store the gazpacho in the refrigerator. Stuff the creamy cheese inside the tomatoes, cover it with the lid chopped off earlier and add some pepper and oil. It will be inserted in the oven for 10 minutes at 180 degrees for it to scald and the cheese to melt.
Presentation
Pour the gazpacho into soup bowls and place the tomatoes on top, sprinkle a bit of parsley or chives over, and decorate it with a basil leaf. Serve immediately when cold.

Tomato zucchini pie

Serves: 6

Preparation time: 40 minutes

Cooking time:30 minutes

Ingredients

1 cup ricotta cheese
1/2 cup grated Romano cheese
1/2 cup fresh bread crumbs
1/4 cup chopped fresh basil
1 egg, beaten
1/4 teaspoon each, salt and pepper
3 plum tomatoes, thinly sliced
1 zucchini, thinly sliced
1 tablespoon olive oil
2 tablespoons small fresh basil leaves

ROASTED GARLIC PASTRY:
1 whole head garlic
2 teaspoons olive oil
1 3/4 cups flour
1/4 teaspoon salt pinch pepper
1/2 cup shortening
1 egg yolk
1 teaspoon white vinegar
ice water

preparation

Roasted Garlic Pastry:
Separate garlic cloves; leaving skin on; place in small saucepan and toss with oil. Cover and cook over low heat, tossing occasionally, for about 30 minutes or until softened. Let cool; peel and set aside.
Stir together flour, salt and pepper. Cut in shortening until crumbly; set aside. Mash garlic; whisk in egg yolk, vinegar and enough ice water to make 2/3 cup. Sprinkle over flour mixture, tossing with fork until dough holds together.
Press into disc; wrap in plastic wrap and refrigerate at least 30 minutes. On floured surface, roll out pastry into 14-inch circle and place on 12-inch round pizza pan, leaving overhang.
In large bowl, stir together ricotta and Romano cheeses, bread crumbs, chopped basil, egg, salt and pepper; spread evenly over pastry, leaving 2-inch border.
Top with alternating circles of tomato and zucchini, overlapping slices. Brush with oil. Fold pastry border over filling.
Bake at 450 degree oven until crust is golden brown. Let stand for 5 minutes. Sprinkle with basil leaves.

Tomato-corn pasta salad

Serves: 8

Preparation time:20 minutes

Cooking time:10 minutes

Ingredients

1 pound penne pasta
2 pounds tomatoes, seeded and cut in chunks (about 5)
2 tablespoons olive oil
2 tablespoons lemon juice
2 cloves garlic, minced
1 teaspoon salt
1/4 teaspoon pepper
1 cup corn kernels
1 cup crumbled feta cheese
1 cup chopped parsley
1 14-ounce can kidney beans or black beans drained and rinsed
1/2 cup finely chopped fresh coriander

preparation

Cook penne until tender but firm; drain well. Rinse under cold water; drain again.
Combine tomatoes, oil, lemon juice, 1/4 cup water, garlic, salt and pepper; let stand for 5 minutes.
Toss with pasta, corn, cheese, parsley, beans and coriander.

Tourte au camembert - Potato Cabbage and Camembert casserole

Serves: 3

Preparation time: 20 minutes

Cooking time:45 minutes

The recipe is adapted from The French Market by Joanne Harris and Fran Warde.

Ingredients

1 1/2 pounds (700g) potatoes, cut into 3 cm cubes
1/2 pound (250g) savoy cabbage, finely sliced
1 clove of garlic,crushed
1-2 green chiles, seeded and chopped
salt to taste
coarsely ground black pepper
1 egg, lightly beaten
3 tbs olive oil
1/2 pound (200g) cherry tomatoes
6 ounces (150g) Camembert, finely sliced
olive oil, extra to oil baking dish

preparation

Preheat oven to 180°C.
Steam or boil potatoes until just tender, drain and place in bowl. When cool enough, cut into 1 1/2 inch cubes.
Combine potatoes, savoy cabbage, garlic, chiles, egg, 3tbs olive oil, salt, and pepper in a large bowl. and mix well.
Oil oven proof dish.
Spoon mixture into dish.
Arrange cherry tomatoes and Camembert on top.
Bake for 45 minutes until golden.

Vampiros tacos

Serves: 4

Preparation time:15 minutes

Cooking time:35 minutes

Tacos, tostadas, and quesadillas are all part of one crowded, complicated family of Mexican foods: antojitos, (“little cravings”) refers to street snacks or appetizers. In reality, most antojitos never make it beyond Mexico’s borders, including a funky street snack in Sinaloa called a vampiro. Imagine a corn-tortilla taco that’s cooked on a grill until it turns crackly and crunchy. Then add a layer of gooey melted jack cheese between the tortilla and the other toppings.

Ingredients

For the tacos:

½ cup orange juice
2 8-ounce cans chipotle in adobo, puréed
1 cup chicken broth
1 pound chicken breast meat
2½ cups Monterey Jack cheese, shredded

8 corn tortillas

For the pico de gallo and serving:

5 fresh tomatoes, diced
1 small white onion or red onion, diced
1 small green chile, like jalapeño or serrano, stemmed and finely chopped
3 tablespoons lime juice
½ cup cilantro leaves and stems, roughly chopped
salt, to taste
Freshly ground black pepper, to taste

Lime wedges, to serve

preparation

Make the tacos:
In a large pot over medium-high heat, combine the orange juice, chipotle purée, and chicken broth.
Bring the mixture to a simmer and add the chicken.
Gently poach the chicken until it reaches an internal temperature of 157 degrees Fahrenheit, about 15–20 minutes. Do not let the liquid boil.
Transfer the cooked chicken to a plate and bring the cooking liquid to a boil.
Boil the cooking liquid until slightly thickened, about 5 minutes.
Once the chicken is cool enough to handle, shred it and return it to the cooking liquid.

Preheat a griddle over medium-high heat.

Arrange 4 of the tortillas on a clean work surface and sprinkle each with cheese.

Place the remaining 4 tortillas on top of the cheese-covered tortillas.

Add a spoonful of chicken and a generous pinch of cheese to the center of the tortillas.

Working in batches, if needed, carefully fold the tortillas in half and place them on the griddle.

When the tacos are golden brown and crispy on the bottom and the cheese starts to melt, about 5 minutes, flip the tortillas and cook until golden brown on the other side, about 5 more minutes.

Make the pico de gallo and serve the tacos:

In a small bowl, toss the tomatoes, onion, chile, lime juice, and cilantro until well combined.

Season the pico de gallo with salt and pepper to taste.

Serve the tacos hot with pico de gallo and lime wedges.

Vegetable cheese strudel

Serves: 4

Preparation time: 25 minutes

Cooking time:25 minutes

Serve with a green salad. Vary the vegetables using eggplant, beans, snow peas, carrots, sweet potatoes or squash, all thinly sliced. You can use leftover cooked vegetables too. For a non-vegetarian dish, sauté chopped smoked bacon and add to vegetables.

Ingredients

2 tbsp (25 mL) olive oil
1/2 red pepper, thinly sliced
1 tsp (5 mL) chopped garlic
1 onion, sliced
1 zucchini, thinly sliced
1 cup (250 mL) thinly sliced cabbage or fennel
6 shiitake mushrooms, sliced
2 tbsp (25 mL) chopped parsley
1 1/2 cups (375 mL) Gruyere, mozzarella or cheddar, grated
Salt and freshly ground pepper
8 oz (250 g) frozen puff pastry, defrosted
1 egg, beaten with a pinch of salt

Spiced Pesto Vinaigrette
1/2 cup (125 mL) pesto
1 tbsp (15 mL) lemon juice
1/2 tsp (2 mL) hot pepper sauce
2 tbsp (25 mL) olive oil

preparation

Preheat oven to 400°F (200°C).
Heat olive oil in skillet on medium-high heat. Add peppers and sauté for 2 minutes. Add garlic, onion, zucchini, cabbage and mushrooms. Sauté until crisp tender, about 2 minutes. Remove from heat and drain off any liquid. Stir in parsley and cheese. Season with salt and pepper and cool.
Roll out pastry to a 10 x 14-inch (25 x 35-cm) rectangle. Pile vegetables along upper third of pastry lengthwise, leaving a 1 inch wide border on short sides. Brush all sides with beaten egg. Fold short ends up over filling, then roll into cylinder, cutting off pastry excess. Place seam-side down on cookie sheet and prick top. Brush with egg.
Bake for 20 to 25 minutes or until golden brown.
Whisk together pesto, lemon juice, hot pepper sauce and olive oil. Season with salt and pepper.
Cut strudel in slices and drizzle some sauce over.
This recipe is adapted from the LCBO Food and Drink Magazine in Ontario, Canada

Vegetarian burritos

Serves: 4

Preparation time: 20 minutes

Cooking time:10 minutes

Ingredients

8 10-inch flour tortillas
1 tablespoon olive oil
1 medium carrot, scraped and shredded
1 small onion, chopped
1 clove garlic, pressed
1-8 ounce can tomato sauce
1 10-ounce package frozen, chopped broccoli, thawed and well drained
1 10-ounce package whole kernel corn, thawed and drained
1 15-ounce can black beans, rinsed and drained
1 tablespoon chili powder
1/2 teaspoon salt
1/4 teaspoon ground cumin
dash of hot sauce
18- ounce package shredded cheddar cheese

preparation

Heat tortillas according to package directions. Heat olive oil in large skillet. Add carrot, onion and garlic; cook stirring constantly, 2 minutes.
Stir in tomato sauce and next 7 ingredients; cover and simmer 5 minutes.
Spoon 1/2 cup vegetable mixture down centers of warm tortillas; sprinkle with 1/4 cup cheese.
Fold opposite sides over filling, securing with a wooden pick if necessary.
Serve immediately with salsa and guacamole.

Watercress endive salad with roasted pears and roquefort

Serves: 8

Preparation time: 20 minutes

Cooking time:25 minutes

Ingredients

For dressing:
1/2 cup extra-virgin olive oil
3 tablespoons red wine vinegar
1 tablespoon Dijon mustard
salt and freshly ground pepper to taste
For salad:

4 large bartlett pears
1/4 cup Port wine
2 tablespoons olive oil
3/4 cup coarsely chopped walnuts
2 bunches watercress
6 Belgian endives
8 ounces Roquefort cheese

preparation

Dressing:
Whisk together olive oil, vinegar and mustard in a bowl. Season with salt and pepper.
Preheat oven to 400 degrees F. (200 degrees C).
Peel pears, cut into quarters and core.
Cut into 10 to 12 thick slices each.
Place in a bowl and toss with the Port and olive oil. Arrange on a heavy baking sheet and roast for about 20 minutes or until slices are tender. Let cool. (Pears can be roasted up to a day ahead. Cover and Refrigerate).
Place walnuts on baking sheet. Toast in oven for 5 minutes. Remove stems from watercress. Wash and spin. Remove core from endives and cut into thick slices.
To serve, arrange watercress around edge of a large serving platter with endives in center.
Drizzle with dressing. Top with pear slices and sprinkle with Roquefort and walnuts. Serve immediately.

Zucchini roulades

Serves: 6

Preparation time:25 minutes

Cooking time:10 minutes

You can change the filling with feta cheese instead of Parmesan, or sun-dried tomatoes in the place of the olives.

Ingredients

1 cup part-skim ricotta cheese
1/4 cup grated Parmesan cheese
2 tablespoons minced fresh basil or 2 teaspoons dried basil
1 tablespoon capers, drained
1 tablespoon chopped Greek olives
1 teaspoon grated lemon zest
1 tablespoon lemon juice
1/8 teaspoon salt
1/8 teaspoon pepper
4 medium zucchini

preparation

In a small bowl, mix the first 9 ingredients except the zucchini.

Slice zucchini lengthwise into twenty-four 1/8-in.-thick slices.

On a greased grill rack, cook zucchini in batches, covered, over medium heat. Grill until tender, 2-3 minutes on each side.

Place 1 tablespoon ricotta mixture on the end of each zucchini slice. Roll up and secure each with a toothpick.

Liters - l
Déciliters - dl
Centiliters - cl
Milliliters - ml
	*USA*	*UK, Canada*
Gallons - gal
Pints - pt
Cups - c
Ounces liquids - fl oz
Tablespoons - tbsp
Teaspoons - tsp

Kilogramms :	kg
Gramms :	g
Pounds :	lb
Ounces :	oz

Non-liquid ingredients in volume converted into weight using the table below. For products not included, use a metric scale Weight of specific 'ingredients in grams
Ingredient	1 cup	3/4 cup	2/3 cup	1/2 cup	1/3 cup	1/4 cup	2 tablespoons
All-purpose wheat flour	120 g	90 g	80 g	60 g	40 g	30 g	15 g
All-purpose sifted wheat flour	110 g	80 g	70 g	55 g	35 g	27 g	13 g
White sugar	200 g	150 g	130 g	100 g	65 g	50 g	25 g
Powdered sugar/Icing sugar	100 g	75 g	70 g	50 g	35 g	25 g	13 g
Brown sugar normally packed	180 g	135 g	120 g	90 g	60 g	45 g	23 g
Corn flour	160 g	120 g	100 g	80 g	50 g	40 g	20 g
Cornstarch	120 g	90 g	80 g	60 g	40 g	30 g	15 g
Rice (not-cooked)	190 g	140 g	125 g	95 g	65 g	48 g	24 g
Macaroni (uncooked)	140 g	100 g	90 g	70 g	45 g	35 g	17 g
Couscous (uncooked)	180 g	135 g	120 g	90 g	60 g	45 g	22 g
Quick oatmeal (uncooked)	90 g	65 g	60 g	45 g	30 g	22 g	11 g
Table salt	300 g	230 g	200 g	150 g	100 g	75 g	40 g
Butter / Margarine	240 g	180 g	160 g	120 g	80 g	60 g	30 g
Shortening	190 g	140 g	125 g	95 g	65 g	48 g	24 g
Fruits and légumes chopped	150 g	110 g	100 g	75 g	50 g	40 g	20 g
chopped walnuts	150 g	110 g	100 g	75 g	50 g	40 g	20 g
Nuts /ground almonds	120 g	90 g	80 g	60 g	40 g	30 g	15 g
Fresh bread crumbs (not packed)	60 g	45 g	40 g	30 g	20 g	15 g	8 g
Dry bread crumbs	150 g	110 g	100 g	75 g	50 g	40 g	20 g
Parmesan grated	90 g	65 g	60 g	45 g	30 g	22 g	11 g
Chocolate chips	150 g	110 g	100 g	75 g	50 g	38 g	19 g

Degrees Celsius :	°C
degrees Fahrenheit :	°F

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