Ingredients:

2.5 lbs eye of round roast
2 tbsp Worcestershire sauce
2 tbsp red wine vinegar
1 tsp dried Italian seasoning
1 tbsp honey
2 tsp salt
2 tsp cracked black pepper

Steps:

1) Combine Worcestershire, vinegar, honey, Italian seasoning, salt, and pepper. 2) Place roast in a bag and pour marinade over meat. Let marinate for at least 2 hours
3) Remove roast from marinade and pat dry
4) Season with an additional 1 tsp salt and pepper
5) Preheat oven to 450°F and place roast in a shallow roasting pan. Roast for 15 mins
6) Reduce oven to 325°F. Cook approximately 70 mins, or until roast reaches medium rare (125-130°F internal temp).
7) Remove from oven and tent loosely with foil. Let rest 10 minutes before carving thinly against the grain.

Ingredients:

Striploin Steak
3 tbsp butter
1/4 cup white wine
Parsley

Steps:

1) Sear steak 2 minutes per side in a hot pan with olive oil.
2) Place in 350F oven for 10-12 minutes (medium steak).
3) Sauce: melt 3 tbsp butter, 1/4 cup white wine, simmer. Add parsley, simmer away the alcohol and thicken the sauce.
4) Let the steak rest 5 minutes. Plate, and enjoy!

Ingredients:

Striploin Steak
2 cups 35% cream
1/4 cup sherry
1 small onion
3 tbsp butter (pepper sauce)
Parsley
Salt
Pepper
4 tbsp butter (alfredo sauce)
80g (per person) Fettuccini pasta

Steps:

1) Allow your steak to warm to room temperature before cooking.
2) Crush the peppercorn, dice half a small onion, coat Striploin in crushed peppercorn.
3) Sear 2 minutes per side in a hot pan with olive oil. Add salt to both sides.
4) Place in 350F oven for 10-12 minutes (medium steak).
Sauce: add onions and 3 tbsp butter to deglaze. Add 1/4 cup sherry and simmer 1 minute.
Add 1/2 cup cream, simmer until sauce thickens. If the sauce thickens too quickly, add 2 tbsp water, simmer, then plate!

Fettuccini Alfredo:

1) Melt 4 tbsp butter.
2) Add 1.5 cups 35% cream.
3) Cook 80g pasta per person.
4) Transfer al-dente pasta to cream sauce and stir.
5) Add 4 tbsp cheese (Permesan or Romano) and stir until sauce thickens.
6) Add parsley to finish.

Ingredients:

AAA Striploin Steak
Mushrooms
Onions
Parsley
Butter
Red wine

Steps:

1) Chop 5-6 mushrooms, half an onion, and parsley.
2) Make sure the Striploin is at room temperature before cooking.
3) Sear Striploin for 2 minutes per side in a hot pan with olive oil.
4) Place in 350°F oven 5 minutes with mushrooms.
5) Transfer the steak to a pan and cook for 8-10 more minutes (medium steak).
6) Sauce: Cook down the mushrooms, onions and parsley with the juices left by the searing. Add 3 tbsp butter and 1/4 cup red wine, simmer 3-5 minutes until sauce thickens.
7) Let the steak rest for 5 minutes, plate with sauce, and enjoy!

Ingredients:

3 anise
red grapes
Feta cheese
1 orange
1 red onion
Parsley
Olive Oil
Salt
Pepper

Steps:

1) Raw salad: slice anise thinly and layer with orange, red onion, and parsley.
2) Drizzle olive oil, salt and pepper

1) Roasted salad: slice anise into wedges and roast with olive oil & pepper at 350 for 35 minutes.
2) Add grapes, feta cheese, and parsley.

Ingredients:

1 package premade or fresh gnocchi (500g)
1 tub of feta cheese (200g)
Parmesan to taste
1 bundle of asparagus, chopped
1 large clove of garlic, pressed
?1 tsp chili flakes (optional)
Splash of olive oil
Salt & pepper to taste

Optional:

1 lemon, zested (just the zest)
1 lemon, juiced to taste

Steps:

1) Bring a large pot of water to a boil, cook gnocchis until floating. Remove from heat, strain under cold water and set aside. Reserve 2 tbsp of the water.
2) In a medium pot, bring water to a boil. Drop in asparagus and reduce heat to medium-low. Cook for 5 mins or until tender. Remove from heat and strain under cold water.
3) In a pan, heat olive oil over medium-low and add asparagus, garlic, salt and pepper, and chili flakes, cook until garlic is fragrant and browned. Add feta and break apart, allowing for the cheese to melt evenly, slowly add reserved water to help achieve preferred consistency.
4) In a bowl, combine gnocchi with the asparagus & feta. Sprinkle it with parmesan cheese. Optional: garnish with a squeeze of lemon and lemon zest. Enjoy!

Ingredients:

10 bacon strips
1 pork tenderloin (we made 3, two without bacon)
1/4 tsp pepper
1/3 cup prepared pesto
1 cup fresh baby spinach
2 cucumbers (salad)
2 tomatoes (salad)
4 tbsp olive oil
3 tbsp red wine vinegar

Steps:

1) Preheat oven to 425°F. Arrange bacon strips lengthwise in a foil-lined pan, overlapping slightly.
2) Cut tenderloin lengthwise through the center. Open tenderloin flat; pound with a meat mallet to 1/2-in thickness. Place tenderloin on center of bacon.
3) Sprinkle pepper over pork.
4) Spread with pesto; layer with spinach (optional: add shredded cheese).
5) Close tenderloin; wrap with bacon, secure ends with toothpicks.
6) In a skillet, sear all sides on high-heat, about 8 minutes. Return to baking pan; roast in oven until a thermometer reads 71°C / 160°F, 17-20 minutes.
7) Let stand 5 minutes before slicing.
8) Cucumber-tomato salad: slice up cucumbers and tomatoes, sprinkle oregano, salt, pepper, olive oil (4 tbsp) & red wine vinegar (3 tbsp) and mix.

Ingredients:

3 Artichokes
3 cloves garlic
3 tbsp olive oil
1 cup grated Havarti cheese
Salt
Pepper

Steps:

1) Once rinsed, cut the tops and bottoms off the artichokes.
2) Use scissors to remove the top spikes of the petals.
3) Rub the artichoke with lemon to keep from browning.
4) Place on top of a piece of aluminum foil.
5) Add 1 tbsp olive oil per artichoke + minced garlic (spread between the petals).
6) Add salt, pepper, parsley, and havarti cheese.
7) Wrap each artichoke and bake at 425°F for 1 hour and 20 minutes.

Ingredients:

4 anjou pears, halved and cored
1/2 whole lemon, juiced
2-4 tbsp unsalted butter, cut into pieces
1/2 cup brown sugar
1 tbsp cinnamon
1/2 tsp vanilla extract

Steps:

Steps 1) Preheat the oven to 400 ° F, prepare a nonstick baking sheet or a baking sheet lined with parchment paper.
2) Halve the pears and remove the stem and seeds, place on a baking sheet. Sprinkle over with lemon juice to prevent browning.
3) In a small bowl, combine cinnamon and brown sugar. Sprinkle over the pears and spread butter pieces on top (please leave some of the cinnamon and sugar aside to be used as a topping). Splash over with vanilla extract.
4) Bake in the preheated oven for 30 minutes. Baste the pears with the caramelized sugar & butter. After baking for 30 minutes, flip pears onto the cut side and baste again, adding some of the cinnamon mixture on top of the pears followed by more butter pieces to prevent burning. Bake for an additional 30 minutes.
5) Remove from heat, let sit for 5 minutes and serve warm with whipped cream or vanilla ice cream. Enjoy!

Ingredients:

Fresh Salmon (any size)
1 bunch green onions
2 tbsp olive oil
2 potatoes for baking
Salt
Pepper

Steps:

1) Preheat oven to 375°F, place potatoes in the oven to bake (20 mins before you place the salmon in the oven).
2) Chop the entire bunch of green onions.
3) Place salmon skin-side down on a baking sheet lined with aluminum foil.
4) Add olive oil and spread over the salmon.
5) Spread green onions on top of the salmon.
6) Sprinkle with salt.
7) Place in oven for 15 minutes.
8) Flip and pull the foil back which will peel the skin back as well.
9) Bake for another 20 minutes until cooked.

Ingredients:

8 zucchini
2 cups flour
oil for frying
Tomato sauce (prepared)
Swiss cheese (8-12 slices)
Grated mozarella
Parmesan cheese
Mortadella (200g)

Steps:

1) Slice your zucchini lengthwise
2) Coat zucchini in flour and fry until golden brown
3) Prepare tomato sauce (tomatoes, onion, garlic, basil)
4) Layer sauce, zucchini, sauce, swiss cheese, mozarella, parmesan, mortadella, repeat
5) Bake at 400°F for 30 minutes or until the sauce bubbles at the sides

Ingredients:

2 eggs
1 banana
Cinnamon (optional)

Steps:

1) Mash the banana into a puree form.
2) Add the 2 eggs and whisk together with the mashed banana.
3) Add desired amount of cinnamon (optional: you could use vanilla extract as well).
4) Heat stove-top to medium-high heat.
5) Grease your pan (we used a baking spray).
6) Add mix to pan *NOTE: make the pancakes small. They are very thin and hard to flip when large.*
7) Flip pancakes once (should only take a minute or two per side).
8) Serve with your favorite toppings (we used peanut butter and jam) and enjoy!

Ingredients:

1 Cup Blackberries
2 Tbsp Honey
1 Tbsp Lemon Juice
1/2 Tsp Lemon Zest
Pinch of Salt
226g Goat Cheese (I used 2 113g Goat Cheese portions, best to use one single log)

Steps:

Steps 1) In a pan over low medium heat, add blackberries, honey, lemon juice, and salt. Let simmer and cook for 5-8 minutes. Break down the blackberries with a fork.
2) Remove from heat and mix in the lemon zest. Cover with a non-vented lid and place in the fridge to let cool.
3) Lay out plastic wrap and spoon half of the mixture into the shape of your goat cheese. Place your goat cheese on top and cover with the remaining blackberry mix. Wrap tightly and place in the fridge until ready to serve.
3) Spread onto bread or crackers, enjoy! (The spread will turn pink as you combine the cheese and blackberries!)

Ingredients:

4 Basa fillets
2 cups bread crumbs
2 lbs Brussles sprouts
1 Red Onion
Salt
Pepper

Steps:

1) Thaw your basa fillets in a bowl of water.
2) Wash and cut your brussels sprouts lengthwise.
3) Cut 1 medium red onion and place in a baking dish with brussels sprouts.
4) Sprinkle 2 tbsp oil, salt, and pepper over the mix and toss so the sprouts and onions are well coated.
5) Set aside.
6) Pat your Basa dry and place on baking sheet (lined with parchment paper).
7) Add salt & pepper then add breadcrumbs to the top of your fillet.
8) Sprinkle olive oil over fillets.
9) Repeat on the flip side of the fillet.
10) Place basa fillets and brussels sprouts in oven and bake at 425°F for 25 minutes.

Ingredients:

Lococos Jumbo Wieners (All beef)
Family Pack Lean Ground Beef
Bacon
1 Half Large Onion, Diced
Pickles, Sliced
2 Tsp Worcestershire Sauce
2 Tsp Garlic Powder
Salt & Pepper to taste
1 Cup Mayonnaise
1/2 Cup Ketchup
1/3 Cup Barbeque Sauce
1/3 Cup Mustard
1/4 Cup Relish
Sliced Cheese (Cheddar)
Buns of choice

Steps:

1) In a large mixing bowl, combine ground beef with Worcestershire sauce, garlic powder, and salt & pepper. Separate ground beef into 8 evenly sized balls.
2) Flatten the ground beef balls and wrap around a hotdog, be sure to fully wrap around the hot dog, otherwise it may break apart when grilling.
3) Cook the wrapped hot dogs in a grill at 385 degrees for 25-30 minutes, or until the ground beef is cooked through. During this time, in a pan, cook your bacon strips until desired crunchiness.
4) In a medium sized bowl, mix together condiments to create your “everything sauce”. Once the hotdogs are ready, begin to build the BBD.
5) Coat the inside of the buns with the everything sauce, place your hotdog, and top with pickles, cheese, and onions. Enjoy!

Ingredients:

1 Red onion, diced
1 Bunch cilantro
2 Cloves garlic, grated
1 Lime, quartered
2 Avocados, diced or mashed
2 Beefsteak tomatoes, diced
1 Bunch radish, finely sliced/planed
1 Small whole cabbage, finely chopped
Fresh Tortillas (Maizteca brand)
Beef Flank Steak
1 Can Chipotle and Adobo - 319mL (La Costena brand)
2 Packets Goya Sazón Seasoning with Azafran - 1.41 oz
Cotija cheese
Cooking oil
Salt & pepper to taste
Red wine vinegar

Steps:

Steps 1) Marinate flank steak in a ziploc bag with the can of chipotle & adobo, 2 cloves of grated garlic, and 2 packs of the Goya all purpose seasoning. This is best left overnight in the fridge.
2) Cook the steak to your liking, be sure to let the steak rest for 10-15 minutes before slicing. For flank steaks, cut across the grain.
3) In a small dish, combine salt and red wine vinegar with the diced onion. Let this sit in the fridge to pickle. Plate out the chopped cabbage and radishes.
4) To prepare the avocado topping; combine the avocado, half of the pickled onion, and finely chopped cilantro. Add salt and pepper to taste, mix well.
5) For the salsa; combine the diced tomatoes, the rest of the pickled onion, and cilantro.
6) On a pan, toast the tortillas to your desire. Plate your tacos and enjoy!

We used cotija cheese as our garnish and it was fabulous!

Ingredients:

1 lb lean ground beef
2 eggs
1 cup breadcrumbs
1/2 red onion, chopped
1 tsp paprika
1 tsp italian seasoning
2 tbsp BBQ sauce

Steps:

1) Combine all ingredients in a bowl
2) Mix until combined
3) Form into burger patties
4) Cook for 14 minutes (on BBQ or in pan), flip twice
5) Dress with your favourite toppings and enjoy!

Ingredients:

Boneless Pork Chops
6 red bell peppers
1 red onion
3 cloves garlic
1 cup white wine
thyme
salt
pepper
olive oil

Steps:

1) Rinse & slice red bell peppers into strips
2) Place on baking sheet and cook at 375°F for 1 hour (toss twice)
3) Add salt & pepper to both sides of your pork chops
4) Chop 1 red onion
5) Crush 3 cloves of garlic
6) Heat 3 tbsp olive oil and place garlic in oil to infuse
7) Sear pork chops (3-4 mins per side) and remove from pan
8) Add onion and thyme to the pan, allow to infuse before removing thyme
9) Add wine and simmer before placing the chops back into the pan
10) Reduce heat to low and simmer for 20-25 mins (our chops were 1.5 inches thick)
11) If you want more sauce, add some water to the pan and swish
12) Finish dish with parsley and serve!

Ingredients:

2 tablespoons olive oil
3/4 cup chopped onion
2 celery sticks diced
1 medium potato peeled and cubed
4 cups chopped broccoli
2 cups vegetable (or chicken) broth
1/5 cups milk (we used 1%)

Steps:

1. In a soup pot, heat olive oil over medium heat.
2. Add celery and onions and cook for 3-4 minutes.
3. Add in potatoes, broccoli, milk, and broth, and bring to a boil.
4. Once boiling, reduce heat, cover the pot with a lid, and allow to simmer for roughly 20 minutes OR until vegetables are tender.
5. Once finished, remove from heat and allow to cool. Adding hot liquid to a blender can sometimes be dangerous. This is also why we recommend blending the soup in batches (only filling the blender up to about 1/3 of its capacity).
6. Blend until smooth.
7. Gently reheat the soup, then top with your favourite garnish (cheddar cheese, bacon, croutons), and enjoy!

Ingredients:

1 tbsp extra virgin olive oil
1 yellow onion, chopped
2 large carrots, chopped (alternatively, 5 or 6 small carrots)
4 boneless skinless chicken thighs, cubed
1 tsp garlic powder
Salt & pepper to taste
Approx 2 tbsp unsalted butter
2 tbsp fresh thyme leaves
1 tsp smoked paprika
½ tsp cayenne pepper
2 cups no salt chicken broth
1 cup milk
1 cup short-cut pasta
1 ½ cups broccoli florets
1 cup grated parmesan cheese
1 ½  cups shredded cheddar cheese

Steps:

1) Preheat the oven to 425°F.
2) Heat olive oil in a large, oven-safe, deep-walled pan over medium, add the onions and carrots and cook until fragrant. Stir in the chicken, season with salt and pepper. Add the butter, thyme, paprika, garlic powder, and cayenne. Cook until golden and toasted. 
3) Add chicken broth and milk, bring to a boil. Add pasta and broccoli, stir frequently until the pasta is al dente and the broth is absorbed.
4) Stir in parmesan cheese and half of the cheddar cheese, mix well. Top with the rest of the shredded cheddar, place in the oven and bake for 20 minutes.
5) Top with additional fresh thyme. Enjoy!

Ingredients:

2 pounds Brussels sprouts
1 medium red onion
4 cloves garlic finely chopped
1 tsp salt
1 tsp freshly ground black pepper
Pinch of red pepper flakes
2 tbsp olive oil
8 slices uncooked bacon

Steps:

1) Preheat oven to 425°F. (The high heat will caramelize the sprouts.)
2) Line a sheet pan with aluminum foil.
3) Spread the Brussels sprouts, garlic, onion, and bacon on the pan.
4) Sprinkle with the salt, pepper and red pepper flakes, then drizzle with the olive oil. Toss until everything is well coated.
5) Wiggle the pan until the Brussels sprouts are in a single layer.
6) Bake for 20 to 25 minutes at 425°F, flipping half-way through, until the sprouts are fork-tender.
7) Taste and season with additional salt if necessary.

Ingredients:

2 Broccoli Crowns (cut in half and trimmed)
2 garlic cloves (sliced thinly)
3 tablespoons olive oil
Red pepper flakes
Salt and Pepper
1/2 cup of water
Fresh lemon juice

Steps:

1) In a deep dish skillet, heat olive oil (2 tablespoons) over medium heat. Once the pan is hot, add the broccoli crowns and cover. When the broccoli bottom is nice and brown flip to evenly cook both sides.
2) Add water (1/2 cup) cover and cook until the water has evaporated and the broccoli is nice and tender.
3) Add the remaining olive oil, garlic, and crushed red pepper; cook until the garlic is golden brown.
4) Season with salt, pepper, and lemon juice, and serve!

Ingredients:

6-8 cups cauliflower
2 tbsp butter
3 tbsp flour
2 cups whole milk
1 1/2 tsp salt
1/4 tsp cracked black pepper
1/2 tsp garlic powder
2 cups shredded cheddar cheese

Steps:

1) Preheat oven to 275 degrees
2) Fill a bowl with 1 inch of water and add cauliflower to bowl. Microwave for 8 minutes
and drain. Set aside
3) In a saucepan, melt butter over medium heat
4) Stir in flour for 3 minutes
5) Gradually whisk in the milk until mixture is thick and smooth
6) Remove from heat, add salt, pepper, garlic powder, and cheese until melted
7) Stir in cauliflower. Transfer to a baking dish.
8) Bake for 25 minutes until cheese is bubbly.
9) Switch the oven to Broil for 4 minutes to brown the top.
10) Allow to cool before serving!

Ingredients:

2lbs sweet onions
3-5 cups chicken stock
3-5 cups beef stock
(Vegetarian option: 6 cups of vegetable stock)
1 tbsp butter
2 tbsp flour
Grated cheese
Crusty bread

Steps:

1) Chop up 2 lbs of onions (thick)
2) Add 2 tbsp olive oil to a pot and caramelize onions over medium heat
3) Deglaze with 1 cup white wine and continue to caramelize onions
4) Once onions are almost done, add 1 tbsp butter + 2 tbsp flour and stir
5) Prepare stock
6) Add onions to stock and set Instant Pot to 17 minutes (Note: if you don't have an IP, simply bring ingredients to a boil in a pot for 15 minutes)
7) Grate your cheese and add to the bottom of your bowl
8) Place bread on top and add more cheese
9) Place in oven for 10 minutes before eating

Ingredients:

2lbs Lean ground beef
3 cups Fajita mix
Cheddar Cheese
Tortilla
4 tbsp chili powder
2 tbsp BBQ mix
1 cup salsa
Brussels Sprouts
1 tbsp olive oil
1 tbsp balsamic vinegar
1 tbsp honey

Steps:

1) Wash and cut brussels sprouts lengthwise. Place on a baking sheet.
2) Sprinking with olive oil, balsamic vinegar, and honey. Mix well.
3) Bake at 425°F for 17-20 minutes
4) Saute fajita mix until the peppers and onions are soft
5) Brown the lean ground beef
6) Add chili powder, bbq mix, and salsa. Mix well.
7) Add the fajita mix
8) Place a tortilla in a heated pan. Add beef mixture and cheddar cheese. Fold the tortilla over the mixture.
9) Flip and brown the other side of the tortilla.
10) Repeat until you have consumed all the mix / tortillas.
11) Pair your quesadilla with fresh tomato, avocado, and brussels sprouts.

Ingredients:

3 globe artichokes
1/2 lb baby spinach, blanched & pressed
3 tbsp butter
1 tbsp flour
3-4 tbsp grated parmesan cheese
3-4 tbsp diced english white cheddar
2 cups whole milk
2 tbsp cream cheese
1 tsp garlic powder
1 tsp onion powder salt & pepper to taste

Steps:

1. Boil artichokes (weigh artichokes down with bowl) and cook for 30 mins, let cool 30 mins
2. Boil spinach, squeeze out water
3. Peel off artichoke leaves, remove choke, clean up stem
4. Chop artichoke into fine pieces
5. Med saute pan (med heat), add butter and flour to make roux (cook 3-4 mins)
6. Add artichoke hearts
7. Add milk (cook for 3-4 mins, stirring)
8. Add parmesan
9. Add cheddar cheese
10. Add garlic & onion powder, salt, cracked black pepper
11. Add spinach
12. Add cream cheese
13. Place in baking dish, top with cheese
14. Bake until golden

Ingredients:

12 chicken drumsticks
1 bunch green onions
5 potatoes
4 tbsp olive oil
3 tbsp teriyaki sauce
2 tbsl paprika
salt, pepper to taste

Steps:

1) Chop an entire bunch of green onions
2) Add to the bowl with drumsticks
3) Chop 4-5 potatoes into slices, place in a bowl of water to wash off the starch
4) Add to the bowl with the drumsticks
5) Add olive oil, teryaki sauce, salt, pepper, paprika
6) Bake at 425°F for 1hr 20 mins
7) Flip half-way through
8) With 10 minutes remaining, add wine or water to make sauce
9) Once done, remove the chicken and scoop the sauce + potatoes into a separate dish
10) Serve with salad or any other sides!

Ingredients:

12 chicken drumsticks
2 sweet potatoes
1 cup tomato puree
3 cloves garlic
3 tbsp olive oil
1 tsp paprika
1 pinch salt
cracked pepper
1 bunch asparagus

Steps:

1) Peel & slice 2 sweet potatoes.
2) Peel & chop 3 cloves of garlic.
3) Combine chicken legs, sweet potatoes, garlic, paprika, salt, pepper, olive oil, tomato puree.
4) Mix together and place in a baking pan lined with parchment paper.
5) Bake at 375°F for 1-1.5 hrs (or until potatoes are fork tender). Flip halfway through.
6) Bring salted water to a boil and drop the asparagus in.
7) Boil until fork-tender (about 10 minutes).

Ingredients:

5 Large Chicken breasts, halved or “butterflied”.
1 Clove fresh Garlic, grated
2 Eggs, beaten
Flour
Salt & pepper
Bread crumbs
3 1/2 tsp dried oregano
3 1/2 tsp dried sweet basil
Fresh basil, thinly sliced (for garnish)
Fresh parmesan
Mozzarella ball, sliced
1 Cup Water
Olive oil
Tomato sauce

Steps:

1) Preheat the oven to 375°F. In a bowl add dried herbs (2 tsp each), salt & pepper, water, and garlic, mix together.
2) Butterfly the chicken breasts and add to the bowl. Mix to coat the chicken, let sit in the fridge for 20 minutes.
3) Prepare the breading by combining the breadcrumbs and the remaining dried herbs (1 ½ tsp of oregano and sweet basil). Keep separate bowls of flour, eggs, and breading mixture. Begin breading the chicken: dip the chicken into flour, then egg, and finally the breadcrumbs. Repeat until finished.
4) In a pan, heat oil on medium high. Once the oil is hot, fry the chicken until golden brown on both sides. Remove chicken from the pan and set aside on a parchment lined pan. Top with mozzarella slices and grated parmesan.
5) Bake in the preheated oven for 20-30 minutes or until chicken is cooked. Enjoy!

Ingredients:

1 whole chicken
1 carrot
1 stalk celery
1 onion
paprika

Steps:

1) Place 1 cup salt in a large bowl with water - cover the chicken and soak for 30 mins
2) Pat dry
3) Cut vegetables in half and place into cavity.
4) Rub olive oil on both sides of the chicken.
5) Salt both sides of the chicken.
6) Sprinkle paprika on both sides of the chicken.
7) Bake at 400°F for 90 minutes.
8) Serve with your favourite sides.

Ingredients:

1 family pack of chicken drumsticks
1 large onion
1 bunch green onions
5 medium russet potatoes
1/2 cup parsley
3 tbsp olive oil
2 tsp paprika
1 tsp pepper
3 cloves garlic
3 tbsp teriyaki sauce
1 tsp salt

Steps:

1) Peel & chop your potatoes.
2) Chop green onions and large onion.
3) Chop parsley.
4) Add all ingredients to a bowl with the chicken drumsticks.
5) Add olive oil, paprika, salt, and teriyaki sauce.
6) Mix together and place on a baking sheet. Distribute evenly.
7) Bake at 350°F for 60-75 mins or until potatoes are fork tender.
8) Flip halfway through.
9) Asparagus: wash and trim the ends, place on a baking sheet, add salt, pepper, 1 tbsp olive oil and bake for 12-15 min.

Ingredients:

10-12 Chicken Thighs
1 Bunch green onions
2 Garlic cloves
4 Large Potatoes
2 tsp Paprika
Parsley
Salt
Pepper

Steps:

1) Preheat oven to 350°F and line a baking sheet with parchment paper.
2) Chop up 1 bunch of green onions, 2 cloves of garlic, and a fist full of parsley.
3) Peel and chop 4 potatoes.
4) Rinse and dry chicken thighs well.
5) Combine all ingredients into a bowl and drizzle with olive oil until ingredients are well coated. Add any seasonings you like (we used a cube of pesto, some paprika, and salt).
6) Cover and marinate for 10-30 minutes. This can also marinate in the fridge overnight. The longer the better!
7) Distribute onto the baking sheet.
8) Bake for 1.5 hours at 350°F (low and slow). Flip halfway through. Add some water or wine during the last 10 minutes of cooking (this will make a nice sauce).

Ingredients:

1 lb Chicken Wings
1 tbsp olive oil
1 tsp paprika
1 tsp garlic powder
Salt to taste
1/2 tsp black pepper
1 tbsp baking powder

Steps:

1) Separate flats and drumettes (optional).
2) Wash chicken in salt water.
3) Pat dry with paper towel (dry = crisp).
4) Combine ingredients and sprinkle over chicken. Mix well.

Air Fryer:

1) Lightly spray the air fryer.
2) Cook for 15-20 minutes at 390°F (flipping halfway).
3) Once finished, top with salt and pepper or your favourite sauce!

Baked:

1) Preheat oven to 400°F and line a sheet pan with foil.
2) Arrange the chicken wings in a single layer on the rack.
3) Bake for 45 minutes or until crispy and golden brown.
4) Add a sauce or enjoy them as they are!

Homemade Sauce:

1) Combine 1/4 cup butter, 1 tsp honey, hot sauce to taste, and parsley.
2) Toss wings.
3) Enjoy!

Ingredients:

1 Beef Flank Steak
1 Clove Garlic, grated (1 clove per steak)
1 inch Piece of Ginger, smashed and sliced thin
1/8 Cup Soy Sauce
2 Tbsp Chili garlic sauce
2 Bunches Baby bok choy, quartered
1 Container sliced white mushrooms
2 Small-medium broccoli crowns, cut into bite sized pieces
1 Small cauliflower, cut into bite sized pieces
1 Half red onion, thinly sliced
Hoisin sauce
Butter

Steps:

1)In a pan, saute onions and mushrooms with oil on low heat. Add small amounts of minced garlic, salt and pepper to taste. Cook until everything is soft and wilted. Leave aside.
2)In a large bowl or ziploc bag, marinate the steak. Add in garlic, ginger, soy sauce, and chilli garlic sauce. Massage the bag to mix the seasonings into the meat. Leave aside.
3) In a pot of boiling water, cook the cauliflower and broccoli until softened. Remove from heat and leave to cool. Boil the bok choy until soft, do not over cook.
4) Grill the steak to desired readiness. When flipping, baste steak with hoisin sauce for extra flavour, add small amounts of butter to help retain flavour inside the meat.
5) Plate your meal and enjoy!

Ingredients:

4 Large Russet Potatoes, Peeled and chopped for faster cooking
1 Cup Butter, melted
1/2 Cup Table or Heavy Cream
Salt and Pepper to taste
1/4 tsp Garlic Powder

Steps:

1) In a large pot, bring heavily salted water to a boil. Add potatoes and cook until flesh is tender or can be pierced easily with a fork.
2) While potatoes are cooking, in a sauce pot, melt together the butter and table cream on low heat.
3) Once potatoes are ready, in a bowl, combine potatoes and cream mixture together. Mash until desired consistency. Add in garlic powder, and salt & pepper.
4) Top off with your choice of toppings; bacon, leek, cabbage, etc…Enjoy!

Ingredients:

2 large chicken breasts
1 red pepper, diced
8 oz cream cheese
¼ cup salsa
¼ cup sour cream
1 cup shredded cheese
½ cup parsley, finely chopped
1 tbsp olive oil
1 tsp cumin
1 tsp garlic powder
1 tsp chili powder
Salt & pepper to taste
10 corn or flour tortillas

Steps:

1) Preheat the oven to 400°. In a bowl, place chicken breasts and olive oil.
2) Mix in ½ tsp cumin, ½ tsp garlic powder, ½ tsp chili powder, and salt & pepper, place on a baking tray. Once the oven temperature has reached 400°, place chicken inside and bake for 45 minutes, or until cooked through.
3) In a large mixing bowl, combine sour cream and cream cheese with remaining ingredients. Set aside in the refrigerator.
4) Once chicken is fully cooked, shred chicken and mix with cheese mixture.
5) Place a dollop of the filling mixture onto a tortilla and roll. Place rolled tortillas onto a baking sheet and back at 425° for 15-20 minutes.
6) (Optional), combine salsa and sour cream as a dipping sauce. Enjoy!

Ingredients:

3 Cups Irish Style Beef Stew (Recipe available in another video)
3-4 Cups Mashed Potatoes (Recipe available in another video)
1/2-1 Cups Shredded Cheddar (We used Kerrygold Reserve Cheddar) Steps 1) Preheat the oven to 400.
2) In an oven-safe, lidded dish, add beef stew. Smooth down evenly.
3) Add dollops of mashed potatoes overtop, flatten and smooth out evenly.
4) Shred cheese on top. Cover the dish and bake in the oven for 25 minutes. Remove cover and bake for another 10 minutes.
5) Let cool, serve & enjoy!

Ingredients:

80g pasta (per person)
4 slices pancetta (or bacon or prociutto)
1/4 cup white wine
3 eggs
1 tbsp parsley
1/2 tsp cracked pepper
3 tbsp parmesan cheese
1/2 cup pasta water

Steps:

1) Chop pancetta and cook for 4-5 minutes in a pan (low heat).
2) Add 1/4 cup wine and let saute over medium heat.
3) While the pancetta is cooking, beat 3 eggs.
4) Add parsley, pepper, & parmesan cheese. Beat the mixture.
5) Cook pasta in salted water until al dente (80g pasta per person).
6) Add pasta to pancetta, mix.
7) Place pasta / pancetta into egg mix.
8) Mix vigorously.
9) Add 2 tbsp pasta water and continue to mix.
10) Mix until the sauce becomes glossy and you're ready to eat!

Ingredients:

2 large sweet potatoes, roughly chopped into cubes, skin on
1 red pepper, de-seeded and cut into chunks
1 red onion, peeled and cut into chunks
3 garlic cloves, peeled
1 tsp smoked paprika (hot or sweet)
1 tsp ground cumin (optional)
2 tbsp olive oil
400ml coconut milk
350ml chicken stock
½ tbsp chili sauce (sriracha)
1 tsp maple syrup
Salt and pepper to taste

Steps:

1) Preheat the oven to 350°. Place sweet potatoes, red pepper, onion, and garlic on a baking tray. Sprinkle with salt and pepper, smoked paprika (and/or cumin), and splash over with olive oil. Toss together until evenly coated. Roast for 30 minutes or until sweet potatoes can be pierced with a fork.
2) Place vegetables into a blender with chicken stock, coconut milk, maple syrup, and chili sauce; adjust the liquids according to preference of consistency and taste.

Ingredients:

Lococo's Sweet Pickled Pork Back, evenly sliced
Turkey Breast, sliced or shredded
Panini Buns
Havarti Cheese (Or use Swiss cheese)
Dill Pickles, sliced
Mustard

Steps:

Fortunately we had cooked turkey breast and peameal on hand. These were both prepared ahead and cooked in the oven. In general, you'll want to cook a bone-in turkey breast for about 20 minutes per pound at 350°F (177°C). For the peameal, you can bake it at 375°F (19°C) for about an hour, or until it has a core temperature of 142°F (61°C), then slice it.

1) Preheat your grill pan (or use a panini press) on low.
2) Prepare your buns by slicing them down the middle and spreading mustard inside.
3) Build your sandwich by layering (in this order) the peameal, cheese, turkey, and pickles.
4) When you’re ready to toast your sandwiches, apply a generous amount of butter onto your pan. Flip once your sandwich has reached your desired amount of toastiness.
5) Plate, halve, and enjoy!

Ingredients:

1 lb lean ground beef
1 lb lean ground pork
1/2 cup of milk
4 slices of Italian-style bread
1 egg
3/4 cup fresh parmesan cheese
1/2 cup parsley
2 cloves of garlic (minced)
Salt and Pepper

Steps:

1) Begin by mincing the parsley and bread in a food processor (mince them separately, not together).
2) Blend together your ground beef and pork. Be sure to generously mix the two together, it results in a more consistent flavour.
3) In a small bowl combine 1/2 cup of milk and a little water.
4) Add your bread crumbs to the milk/water mixture and give them a good mix. Once the bread crumbs are evenly soaked, squeeze out the excess liquid and add the breadcrumbs to your meat.
5) Add the egg, parsley, parmesan, and garlic to the meat and bread crumbs and (using your hands) blend together all ingredients. You want to evenly mix all ingredients together, so be sure to spend a decent amount of time on this step.
6) Once all the ingredients are evenly blended, roll the meat mixture into medium-sized balls and place on a baking sheet lined with parchment paper.
7) On the baking sheet, add some flour and gently roll each meatball into the flour to get a nice thin coat on the exterior. This step helps to retain the moisture in the meatball when cooking.
8) Add olive oil to your pan and over medium-high heat begin cooking the meatballs, making sure to turn them so all sides are exposed to the hot pan.
9) Once the meatballs are partially cooked, you can add your tomato sauce to the pan and allow the meatballs to finish cooking in the sauce OR you can bake them. We preheated the oven to 375, added the meatballs to a baking sheet lined with parchment paper, and cooked for roughly 20 minutes.

Ingredients:

Whole Rainbow Trout
Olive Oil
Salt & Pepper
Lemons (we used 3)
Fresh Herbs (we used Parsley and Dill)

Steps:

1) Begin by laying the trout on some tin foil - we used two layers of tin foil to ensure the heat would not escape.
2) Put olive oil, salt, and pepper all over the fish (inside and out). Stuff the fish with whatever fresh herbs you have on hand - chives, spinach, or thyme would also be an excellent choice.
3) Place lemon slices inside the fish and close it up.
4) Place tinfoil on top of the fish and seal all ends. We want the fish to steam inside the foil packet.
5) Bake at 400°F until the fish flakes easily (checking often). For us, it took roughly 25 minutes.
6) Once the fish is done, remove it from the tin foil and either serve it whole or fillet!

**To fillet, gently cut into the flesh near the fish's head and tail. There is a line that runs along the fish's body, using a butter knife and spoon, gently cut following this line. This will separate the first fillet away from the bones. Push the second fillet off of the bones and scrape away any tiny bones that may be stuck to it. Once finished, find the end of the bone (at the base of the tail) and pull it up away from the fish. This bone should easily separate from the fish in one swift movement. Clean the bottom fillet of any tiny bones and your trout is ready to serve! We served it with fresh lemons, green beans, and zucchini!

Ingredients:

1 lb lean ground pork
2 tsp finely chopped green onion
2-3 cloves garlic, minced
2 tsp finely chopped ginger
1 tsp finely chopped cilantro
2 tsp mushroom-flavored soy sauce
Wonton or dumpling wrappers
Chicken broth (for deglazing)
Chili garlic sauce (optional, for dipping)
Salt and pepper to taste
Cooking oil (vegetable or canola oil)

Instructions:

Prepare the Filling:
-In a mixing bowl, combine the ground pork, finely chopped green onion, minced garlic, finely chopped ginger, finely chopped cilantro, mushroom-flavored soy sauce, salt, and pepper. Mix well until all ingredients are evenly distributed.

Assemble the Dumplings:
-Take a wonton wrapper and place about 1 tablespoon of the pork filling in the center.
-Dip your finger in water and moisten the edges of the wrapper.
-Fold the wrapper over the filling to create a half-moon shape, pressing the edges together to seal. You can -crimp the edges for a decorative touch if desired. Repeat until all the filling is used.


Cook the Dumplings:
-Heat a large non-stick skillet or frying pan over medium-high heat and add enough cooking oil to coat the bottom of the pan.
-Once the oil is hot, place the dumplings in the pan in a single layer, flat side down. Leave some space between each dumpling to prevent sticking.
-Cook the dumplings for about 2-3 minutes, or until the bottoms are golden brown.

Deglaze the Pan:
-Carefully add chicken broth (about 1/4 cup) to the hot pan. Be cautious as it may splatter.
-Cover the pan immediately with a lid and reduce the heat to medium-low. Let the dumplings steam for another 5-6 minutes, or until the pork is cooked through.

Serve:
-Remove the lid and let any remaining liquid evaporate. The bottoms of the dumplings should be crispy.
-Transfer the dumplings to a serving plate and serve hot with chili garlic sauce for dipping.
-Enjoy your delicious homemade fried pork dumplings! Adjust the seasoning and dipping sauce according to -your taste preferences.

Ingredients:

2 (6oz) Pints Cherry/Grape Tomatoes
1-3 Bell Peppers, cut into bite sized pieces
1 Large English cucumber, de-seeded and cut into bite size pieces
1/2 Small Red Onion, diced small
1 Jar Olives (Black or Green)
Olive Oil
Salt and pepper
Feta Cheese
1 tsp Dried Oregano
1/2 Lemon, juice

Steps:

1) In a large bowl, pour out some juice from the jar of olives. Mix with dried oregano, pour in remaining olives. Squeeze in lemon juice.
2) In the bowl, add your vegetables: tomatoes, cucumber, onion, and bell peppers. Toss together with olive oil. Have a taste, add salt and pepper if needed.
3) Plate your salad and garnish with feta cheese if desired. Enjoy!

Ingredients:

2 chicken breasts
1 red pepper
1 yellow pepper
1 tbsp paprika
1 tsp garlic powder
1 tsp salt
1 lemon
2 heads of broccoli (cut into florets)
1/4 cup red onion
1/2 cup cheddar cheese
1/4 cup bacon bits
1/4 cup craisins or cranberries
Coleslaw dressing

Steps:

1. Salad: Combine broccoli, red onion, cheddar cheese, bacon bits, cranberries, lemon, and coleslaw dressing. Mix well
2. Cut peppers, onion, and chicken breast into chunks
3. Place on skewer and season with paprkika, salt, and garlic powder
4. Grill on medium-high heat for 8-11 minutes, flipping every few minutes until done!

Ingredients:

Coming soon!

Ingredients:

4 avocados
2 limes
2 roma tomatoes (diced)
Salt/Pepper (to taste)
Parsley (or cilantro)
Red onion (diced)

Steps:

1) Scoop your avocados into a bowl and mash them up.
2) Add in lime juice and salt/pepper and mix up.
3) Add your tomatoes, parsley, and red onion and mix again.
4) Transfer to a serving bowl, get your tri-colour chips and enjoy!

Ingredients:

500g Blackberries (or any berries)
70g old-fashioned oats
50g flour
60g salted butter, cold, cubed
5 tbsp light brown sugar
2 tbsp flaxseed
2/3 tsp cinnamon

Steps:

1)Preheat oven to 375°F.
2) Place blackberries in an oven-safe dish and sprinkle 2 tbsp brown sugar on top
3) Combine oats, flour, sugar, butter, flaxseed, and cinnamon and mix until you reach the consistency of granola
4) Crumble the mixture over the berries and bake for 30 minutes
5) Set aside for 5 minutes and serve!

Ingredients:

1 cup Quinoa
1 can Chickpeas (drained and rinsed)
1/2 cup Feta
1/2 cup Mint
1/2 cup Parsley
1/2 cucumber
1/2 cup chopped pistachios
1/4 cup Olive Oil
Salt and Pepper
Juice of 1 lemon
**1/2 Red Onion - We did not add this as the chef is not a raw onion fan... for those of you who are.. definitely add red onion

Steps:

Steps: The steps are simple. Chop your veggies, cook your quinoa and combine once finished. Keep the leftovers in the fridge for a delicious side to any meal

Ingredients:

Fresh whole turkey
1/2 Cup of Butter, softened
Sprig of rosemary, minced
Sprig of thyme, minced
Sprig of sage, minced
Salt & pepper to taste
5 cloves of garlic, minced

Steps:

1) Preheat the oven to 350. 2) In a small bowl, mix together butter and herbs. Generously add salt and pepper. Mash in garlic.
3) Cut slits into the skin of the turkey; create a separation between the meat and skin, do not remove skin.
4) Spread the butter mixture underneath the skin. Pat down to evenly coat the meat.
5) Cover with foil and bake for 50 minutes, baste turkey with juices. Continue roasting until fully cooked; relative to the size of the bird. Enjoy!

Ingredients:

1lb lean ground beef
1/4 cup green onions
1/4 cup diced mushrooms
1/2 cup breadcrumbs
1 egg
1/4 cup Worcestershire sauce
1/4 cup milk
1 clove diced garlic

Steps:

1) Combine all ingredients in a bowl and mix
2) Form the mixture into 6 patties (1/4 inch thick)
3) Place in a hot pan and grill over medium-high heat for 14 minutes flipping twice
4) Add cheese and cover
5) Once the cheese is melted, your burger is ready to eat!

Ingredients:

Bread
Parsley
Garlic
Olive Oil
Butternut Squash

Steps:

1) Chop up your bread (OR store bought breadcrumbs)
2) Blitz 4 cloves of garlic + handful of parsley in a food processor.
3) Add 2 cups of bread. Pulse until combined
4) Cut butternut squash into 1/2 in pieces
5) Top with breadcrumbs and drizzle olive oil on top
6) Roast at 400°F for 15-20 minutes

Ingredient:

Pineapple

Steps:

1) Chop off the top and bottom of pineapple.
2) Cut off peel.
3) Use potato peel to scrape off remainder of peel.
4) Chop lengthwise around the core of the pineapple.
5) Cut into edible pieces and enjoy!

Ingredients:

1 Boneless Beef Blade Steak (2lbs)
1 pepper
2 carrots
3 onions
5 potatoes
1 cup wine
3 tbsp olive oil
3 tbsp of flour
2 tbsp tomato paste
2 tbsp Worcestershire sauce

Steps:

1) Roughly chop all vegetables into bite-size chunks
2) Trim and cube your beef blade steak. Sprinkle with 2 tbsp of flour.
3) Set Instant Pot to "sauté" and brown beef cubes in 3 tbsp olive oil.
Once browned, remove beef and set aside.
4) Add onions to Instant Pot and deglaze with 1 cup white or red wine
5) Add in remaining vegetables and beef
6) Add 6 cups of beef stock, 2 tbsp tomato paste, and 2 tbsp Worcestershire sauce
7) Cook for 35 minutes with a quick release (for non-Instant Pot users, simmer your stew over medium heat for 1 hour).
8) Combine 1 tbsp of flour with 3 tbsp water and add to the stew (this will thicken the stew).
9) Stir and serve!

Ingredients:

2 tbsp Olive Oil
3lbs Beef Stew Meat, cut into bite sized pieces
1 cup Yellow Onion, roughly chopped
1 tbsp Garlic, minced (about 3 large cloves)
1/4 cup All-Purpose Flour
2 cups (500mL) Irish Stout Beer (Used Guinness)
4 cups Beef Broth
1 can (369mL) Tomato Paste
2lbs Small Yellow Potatoes, halved or quartered
4 Sprigs Fresh Thyme
2 cups Carrots, peeled and cut into 1” pieces
Salt & Pepper to taste
Chopped Parsley for garnish

Steps:

1) Preheat the oven to 350°.
2) In a large pot, heat olive oil over medium and brown the beef. Season with salt & pepper.
3) Add in the onions and cook until tender, add the garlic and cook until fragrant. Add in the flour and stir to coat the meat & onions.
4) Add the beer, broth, tomato paste, potatoes, carrots, and thyme to the pot. Stir to combine and bring to a simmer.
5) Cover the pot and place in the oven. Bake for 1.5-2 hours or until the meat & vegetables are tender. Remove from the oven and remove thyme stalks. Sprinkle with parsley and enjoy!

Ingredients:

1 large onion, diced
3 large russet potatoes, peeled and diced into 1 centimeter cubes.
2 ounces butter
4 cups chicken broth
1/2 cup cream
Salt & pepper to taste
Parsley to garnish

Steps:

1) Melt butter in a large pot over medium heat. Add in onions and saute for a minute, coating well in the butter. Add in potatoes, mix together well.
2) Pour in broth and cook for 20 minutes or until the potatoes are tender.
3) Remove the pot from heat and puree the soup with a mixer or blender.
4) Stir in the cream, garnish with parsley and serve. Enjoy!

Ingredients:

2 large artichokes
Juice of 3 lemons, divided
3/4 cup butter
2 shallots, minced
2 large cloves garlic, minced
1/3 cup dry white wine
3 1/4 cups breadcrumbs
1/3 cup Italian parsley, washed and dried, finely chopped
1/3 cup parmesan cheese, finely grated
Salt and freshly ground black pepper

Steps:

Begin by rinsing the artichokes thoroughly under cold water. Next, trim off just enough of the stem side to make a nice base, so the artichoke can stand upright. Peel off any tough leaves towards the bottom near the stem.

With a sharp knife, trim off the top inch of the artichoke, where most of the thorns are gathered. With a pair of scissors, trim off the thorney tip of each leaf.

Fill a stock pot with about two inches of water and a pinch of salt. Cover and bring to a boil. Add your artichokes - stem end up - and reduce heat to simmer, cover the pot and cook artichokes for 30 minutes, just shy of tender. They will finish cooking in the oven. Once they are done steaming, drain in a colander stem side up, letting any excess water drain out.

While the artichokes are steaming, preheat the oven to 375°F. Melt the butter in a large saute pan over low-medium heat. Let it simmer for about 3 minutes, until it begins to brown. Add the shallots and garlic and cook until soft, about 3 minutes. Pour in the wine, stir and let this simmer on low heat for 4 minutes. Add the breadcrumbs and parsley, and about half the lemon juice. Stir to blend and remove from the heat. Season to taste with salt and pepper, and set aside to cool. Once cooled, mix in the parmesan cheese.

When the artichokes are cool enough to handle, peel back the leaves into the center, just enough so you can see down to the choke (the tiny hairs in the bottom center of the artichoke). With a spoon, scoop out the choke until the inside is clean.

Place the artichokes in a baking dish, sitting upright on their bases. Use a spoon and/or your hands to carefully fill the center of each artichoke with the stuffing, packing it in to get as much in as possible. Then fill all of the spaces between the leaves as best as you can. Mound any remaining stuffing on top of each one.

Bake at 375 for 15-20 until the breadcrumbs are golden brown. You can serve whole, or cut in half lengthwise. Drizzle with the remaining lemon juice and enjoy.

Ingredients:

Lococo’s Mild Sausage, cubed
Chicken Breasts, cubed
Celery, Sliced into 1 cm pieces
Red, Green, Yellow Bell Peppers, cubed
1/2 Large Onion, cubed
4 Garlic Cloves, roughly chopped
200mL Chicken Broth
1 Tube/Can Tomato Paste
2 Tsp Oregano
2 Tsp Paprika
1 Tsp Chili Flakes
1 Cup Cooked Shrimp (optional)
Olive Oil
Salt & pepper to taste

Steps:

Steps 1) In a large pot over medium heat, brown the sausages in a small amount of oil. Once the sausages are cooked through, add your chicken breast pieces. Cover with a lid to cook faster.
2) In a pan over low-medium heat, wilt the bell peppers with a small amount of oil. Remove from the heat and place into another bowl, leave aside. In the same pan, cook your celery pieces with the tomato paste, chicken broth, paprika, and oregano.
3) Once your chicken is cooked, add the onion and garlic to the pot. Sprinkle your chili flakes over top. When your celery is cooked, add the mixture into the large pot with the chicken & sausages. Along with the bell peppers. If you opt in for the shrimp, add your shrimp to the pot as well. Cook with the lid for 5 more minutes.
4) Remove the pot from the element, let cool and serve with rice. Enjoy!

Ingredients:

2 chicken leg quarters
4 medium potatoes cut into quarters
1 tablespoon olive oil
1 lemon thinly sliced

For Marinade:

2 tbps olive oil
2 tbps lemon juice
1.5 tsp Italian seasoning
1 tsp paprika
1 tsp lemon zest
1 tsp garlic powder
salt and pepper to taste

Steps:

1) Preheat the oven to 425°F.
2) Combine marinade ingredients and mix
3) Cut potatoes into quarters, drizzle with marinade, and drop onto the sheet pan
4) Add the chicken leg quarters to the sheet pan and brush the marindade on both sides of the meat
5) Top the chicken with lemon slices and bake for 40-45 minutes
6) Place asparagus on a baking sheet, drizzle with 2 tbsp olive oil and some salt
7) Place on the top rack for 30 minutes
8) The chicken & sides should be ready at the same time! Enjoy!

Ingredients:

1/2 cup butter, softened
1 cup sugar
2 eggs
1 1/2 cups flour
1 tsp baking powder
1/4 tsp salt
1 tsp vanilla extract (optional)
1/2 cup milk
1 large lemon, zested (zest only)


For Infusion

1 large lemons, juiced

1/4 cup sugar

Steps:

1) Preheat the oven to 350°. Prepare a 9x5 loaf pan by lining with parchment or coating with oil.
2) Using a mixer, cream together the butter and sugar. Add in the eggs one at a time, mix until smooth.
3) In a separate bowl, whisk together the flour, baking powder and salt. Add 1/2 of this mixture to the butter mix then add 1/2 of the milk while combining. Once smooth, add the remaining flour mixture, milk, and lemon zest.
4) Pour into the prepared pan and bake for 45-50 minutes or until a toothpick inserted into the center comes out clean.

For the Infusion:

1) Combine lemon juice and ¼ cup sugar in a bowl.
2) Once the loaf is done baking, pierce with a knife, poking holes that reach the bottom of the pan so the juice is saturated throughout the loaf.
3) Return to the oven at 300° for 10 minutes or until the liquid has fully soaked into the loaf. Let the loaf rest and enjoy!

Ingredients:

3 sausages
1 medium onion
3 cloves garlic
2 cups mushrooms
2 cups 35% cream
2 cups spinach
1 cup parmesan
80g linguine pasta per person

Steps:

1) Chop the onion & garlic.
2) Remove casing from sausage (optional).
3) Brown onions & garlic in 1 tbsp olive oil (3 mins).
4) Add mushrooms and cook for 5 minutes.
5) Add sausage and chop into small pieces. Cook for 8 mins.
6) Add cream, spinach, parmesan and stir.
7) Gently simmer for 8-10 minutes while pasta cooks.
8) Bring salted water to a boil and add pasta. Cook until al dente.
9) Drain pasta and add to the cream mixture.
10) Stir until combined.

Ingredients:

2 tsp chilli powder
2 tsp ground cumin
3 large sweet potatoes; halved and sliced into wedges
olive oil
salt & black pepper to taste
1/2 large cooking onion, diced
1.5 lbs lean ground beef (roughly 1 small-sized Lococo’s package)
2 cloves garlic, pressed through garlic press
your choice of cheese blend
2 avocados
2 stalks of green onions, finely chopped for garnishing
1 package club house taco seasoning
1 package concord foods guacamole mix
1 large beefsteak tomato, diced

Steps:

1. Preheat oven to 400° and prepare a baking sheet lined with parchment paper
2. In a small bowl, combine chilli powder and ground cumin
3. Add sweet potato wedges to a large mixing bowl, drizzle over a tablespoon or so of the olive oil, sprinkle salt & pepper for taste. Add in the chilli powder and cumin mixture, toss to coat well
4. Place wedges onto the baking sheet in a single layer, bake in oven for about 35 minutes or until potatoes can be pierced easily with a fork
5. In a nonstick pan, brown the ground beef, using a wooden spoon to break up the meat.
6. Once meat is browned, add in the diced onion and garlic. Add taco seasoning to ground beef and cook according to package instructions. Remove from element once cooked through
7. Prepare the avocados in a small mixing bowl and add guacamole mixture
8. Place wedges into a cast iron pan and top with cooked beef mixture. Add shredded cheese on top and place back into the oven for 5 minutes or until cheese is melted
9. To serve, garnish with diced tomato, chopped green onion, and a dab of guacamole

Ingredients:

Lococo's Jumbo Hot Dogs

Steps:

Steps: 1) Place hot dogs in a pan with a bit of water
2) Allow water to boil away while turning hot dogs
3) Score the hot dogs and allow them to raost over medium heat
4) Top with your favourite toppings and enjoy!

Ingredients:

1 rack pork back ribs
8-12 sausages
2 lbs ground beef
Mirepoix - 1 stalk celery, 1 carrot, 1 onion chopped
2 cans crushed tomatoes (blended or mashed)
1 cup red wine
1 cup breadcrumbs
1 egg
2 cloves garlic
3 bay leaves

Steps:

1) Place ribs on a cookie sheet. Season with salt and pepper.
2) Place sausage on a cookie sheet.
3) Place both in the oven at 275°F for 40 minutes.
4) Meatballs: place ground beef in a bowl, add 1 chopped onion, garlic, 1 beaten egg, 1 tsp salt and pepper, and breadcrumbs. Mash until combined.
5) Sauce: brown mirepoix in 1 tbsp olive oil, add tomato puree, red wine, bay leaves and 1 tbsp salt.
6) Roll the meatballs and drop into the sauce.
7) Add ribs and cut sausage (cut into thirds).
8) Cook for 1 hr 15 minutes until done.

Ingredients:

5 Bell peppers, gutted and halved
1 Small pack Lococo’s Pork Sausages
1 Small pack ground beef
½ Onion, diced
3 Cloves garlic, minced
1 sprig Oregano, finely chopped
1 Tbsp minced chillies
1/3 Cup Tomato paste
1 1/2 Tbsp Paprika powder
2 Cups Chicken broth
2 Cups cooked rice
Mozzarella, grated
Olive Oil
Salt and pepper

Steps:

Steps 1) Preheat the oven to 375 degrees. Prepare a lined baking sheet with parchment paper or oiled aluminum foil.
2) In a large pot, heat olive oil and brown the meat. Break apart the sausages as they cook.
3) Once the meat is browned, add in onions and garlic. Cook until fragrant and the onions are transparent. Add oregano, chillies, tomato paste, paprika, and chicken broth. Combine well. When ready, add rice, mix, and remove from heat. Adjust the taste with salt and pepper.
4) Stuff the peppers and place onto your baking sheet. Bake in the oven for 30-40 minutes, or until desired readiness.
5) Remove the peppers from the oven and turn off. Spread grated mozzarella over the peppers and place back into the oven. Let the residual heat melt the cheese.
6) Plate, serve, and enjoy!

Ingredients:

5 Lococo's Italian-Style Pork Sausages (Hot)
1 Large Egg
1 Tub 450g Ricotta
1 Tub 200g Feta cheese
1 Cup Mozzarella, shredded
1 Can 796mL Crushed Tomatoes
1 Jar 740mL Marinelli Pasta Sauce (Oven Roasted Garlic)
2 Zucchini, sliced into thin rounds
227g Spinach
1 Sprig Basil, for garnish
3 Roma Tomatoes, Cut into quarters
1 Medium Onion, diced
6 Fresh Lasagna Sheets
1/2 tsp Garlic Powder
Salt and pepper to taste
Olive Oil

Steps:

1) Preheat the oven to 350°F.
2) Thinly slice or use a mandolin to plane the zucchini. Place in a bowl with a splash of olive oil, garlic powder, and salt & pepper. Mix and coat the zucchini well. Place the zucchini slices onto a baking sheet and bake for 20 minutes or until softened. Set aside.
3) In a bowl, mash the sausages until they are ground. In a large pot, heat the olive oil and saute the onions over medium heat. Once translucent, add the ground sausage and cook until browned. Add in the roma tomatoes, crushed tomatoes, and Marinelli sauce. Stir to combine, and lower the heat. Let simmer.
4) Rinse and massage the spinach, remove excess water. In a bowl combine the ricotta, feta cheese, egg, and spinach. Mix until smooth and paste-like.
5) Preheat the oven to 385°F. Oil a baking dish, coat the base with a layer of the sauce, and build the layers. Place whole basil leaves in between layers. Cover the dish with foil and bake for 35 minutes. Let cool, serve, and enjoy!

Ingredients:

2 boneless, skinless chicken breasts
Salt and pepper, to taste
2 tablespoons olive oil, divided
fettuccine pasta
1 jar Lococo's brand tomato sauce (Roasted Garlic and Tomato & Basil)
1 cup heavy cream
1 cup cherry tomatoes
Fresh basil leaves (for garnish, optional)
Parmesan cheese, grated (for garnish)

Instructions:

1)Prepare the Chicken:
- Season the chicken breasts with salt and pepper on both sides.
- Preheat the oven to 400°F (200°C).
- In a large skillet, heat 1 tablespoon of olive oil over medium-high heat.
- Add the chicken breasts to the skillet and sear for about 3-4 minutes on each side, until golden brown or until the internal temperature reaches 165°F (75°C).
- Once cooked, remove the chicken from the skillet and set aside.

2) Roast the Cherry Tomatoes & Parmesan Disks:
-Toss the cherry tomatoes with 1 tablespoon of olive oil, salt, and pepper on a baking sheet.
- Create small piles of shredded parmesan cheese on a separate baking -sheet covered with parchment paper.
- Roast the tomatoes and parmesan disks in the preheated oven for about 10-12 minutes, until the tomatoes are slightly caramelized and the disks have crusted. Set aside.

3) Cook the Pasta and Make the Rose Sauce:
- In a large pot of salted boiling water, cook the fettuccine according to package instructions until al dente. Drain and set aside.
- In the same skillet used for roasting the chicken (or a separate large skillet), pour in a jar of Lococo's tomato sauce.
- Stir in the heavy cream and bring the mixture to a simmer over medium heat.
- Cook, stirring occasionally, for about 5-7 minutes until the sauce has thickened slightly and flavors have melded together.
- Add grated parmesan cheese and/or basil for additional flavor.

Combine and Serve: -Slice the chicken breasts.
-Add the cooked fettuccine to the skillet with the rose sauce, tossing gently to coat the pasta evenly. -Arrange the sliced chicken on top of the pasta and sauce.
-Scatter the roasted cherry tomatoes over the dish.
-Garnish with chopped fresh basil leaves, grated Parmesan cheese, and Parmesan cheese disks.
-Serve hot and enjoy your Pan-Seared Chicken Breast with Fettuccine and Lococo's Rose Sauce, garnished with roasted cherry tomatoes and Parmesan cheese disks for added flavor and texture.

Ingredients:

2 pounds lean ground pork
1 onion
2 carrots
2 zucchini
1 cup breadcrumbs
1 egg
1 tbsp milk
3 tbsp teryaki sauce
2 tsp BBQ Spice seasoning

Steps:

1) Grate onion, carrot, and zucchini (be sure to squeeze to remove excess water).
2) Combine all the ingredients and mix.
3) Place on a lined baking sheet and form into a loaf.
4) Bake at 250°F for 60 minutes.
5) Top with ketchup or BBQ sauce and broil for another 6 mins (optional).
7) Serve with your favourite sides!

Ingredients:

1 tbsp olive oil
Diced Jalapenos (as many as you would like, we used 3)
3 garlic cloves minced
1 cup of quinoa
1 cup of vegetable broth
1 can of black beans (drained and rinsed)
1 can diced tomatoes
1 cup of corn
1/2 tsp cumin
1 tsp chili powder
Salt & Pepper
Juice of 1 lime
Cilantro (we used roughly 1/4 cup)
1 avocado diced

Steps:

1. Heat olive oil over medium heat.
2. Add garlic and jalapenos and saute for roughly 1 - 2 minutes.
3. Add quinoa, vegetable broth, black beans, tomatoes, corn, cumin, chili powder, salt & pepper, and bring to a boil.
4. Once boiling, reduce heat, cover, and let simmer for 20 - 25 minutes (or until quinoa is cooked through).
5. Once cooked, add lime juice, cilantro, and avocado - serve immediately. We added a little cheese to the top for an extra treat!

Ingredients:

1 cup aroborio rice
1 cup mushrooms
2 tbsp butter
1 onion
2 tbsp rice
6 cups chicken stock
1 cup white wine
Parsley
Parmesan cheese

Steps:

1) Rinse the rice.
2) Chop your mushrooms and the onion.
3) Melt butter and cook the onions until soft (4 mins).
4) Add mushrooms and cook until soft (5 mins).
5) Prepare your chicken stock.
6) Push mushrooms to the side of the pot (or remove completely, whichever you prefer).
7) Toast the raw arborio rice.
8) Add white wine and allow to simmer.
9) Add 1-2 ladle of stock at a time (make sure the sides are wet. When the sides dry out, it's time to add more stock).
10) Continue until rice is cooked.
11) Finish with parsley and parmesan cheese!

Ingredients:

Ocean Perch
Italian Style Breadcrumbs
Chili Flakes
1 large egg
Fresh Dill (optional)

Steps:

Preheat oven to 400°F.
1) Pat the perch dry. This is an important step. If the perch are not dry they will not stick to the breading.
2) In a zip lock bag, mix together your bread crumbs and chili flakes (you can use as much of both as you would like).
3) In a separate bowl, beat your egg - we only used 1 egg, you may want to use more depending on how much perch you are baking.
4) Dip each piece of perch in the egg (make sure it is nice and coated), and toss it in with the bread crumbs and chili flakes.
5) Give the perch a good shake to make sure each piece is well coated.
6) Line a baking sheet with parchment paper and place your perch on top.
7) Bake for 20-25 minutes, flipping once, and checking often.
8) Once finished, sprinkle some fresh dill on top and enjoy!

Ingredients:

4 chicken breasts (skinless & boneless)
1.5 tbsp olive oil
1 tbsp brown sugar
1 tsp paprika
1 tsp dried oregano
1/4 tsp garlic powder
Salt and pepper
Parsley (optional - for garnish)

Steps:

Steps: 1) Preheat oven to 425°F
2) Trim excess fat from chicken breasts
3) Mix seasoning (brown sugar, paprika, dried oregano, garlic powder, and salt and pepper).
4) Pound chicken to roughly 1.5 cm of thickness. This step is a crucial for even cooking.
5) Rub each breast with olive oil and sprinkle with seasoning. The amount of seasoning you use is your choice. Once completed, flip the chicken and repeat the process on the other side.
6) Line a baking sheet with parchment paper and transfer chicken breasts ontop baking sheet.
7) Cook the chicken for roughly 18-20 minutes (or until the chicken reaches an internal temperature of 165°F).
8) Once cooked, allow the chicken to cool. Top with chopped parsley and enjoy.

Ingredients:

2-4 Chicken Breasts cut into strips
1 egg
2 cups breadcrumbs
2 tbsp olive oil
Salt, Pepper

Steps:

1) Slice chicken breast into strips. Add salt & pepper to each side.
2) Dip chicken into egg bath
3) Transfer to breadcrumbs
4) Line a baking sheet with aluminum foil and coat with a cooking spray or olive oil
5) Bake at 450°F for 7 minutes per side
6) Serve with your favourite sides and sauce

Ingredients:

Family Pack of Chicken Leg Quarters, split
Family Pack of Sausages, chopped into chunks
Family Pack of Boneless Chicken Breasts, chopped into chunks
800g Shrimp
1 Cup Frozen Peas
2 Sweet Peppers (Red and Orange), chopped
1 Large Vidalia Onion, quartered
1 Garlic, minced
Saffron (substitute with turmeric)
Unsalted Chicken Stock (for rice)
4-5 cups rice, cooked with chicken stock and saffron (or turmeric)
Salt and pepper to taste

Steps:

Preheat the oven to 375°F
1) Season the split chicken quarters with your choice of seasoning. Grill until slightly undercooked; the chicken will finish cooking once baked. Cook rice according to package directions; use chicken stock instead of water to cook and 2) add 2 tsp saffron.
3) In a large pot with hot olive oil, brown the sausages. Once the sausages are browned, add chicken breast chunks. Bake the shrimp at 375°F until slightly undercooked.
4) When the chicken breast chunks are fully cooked, add the onion and add 2 tsp of saffron and salt & pepper to taste, mix together. Add the chopped peppers and frozen peas, mix together and let simmer until the vegetables are softened.
5) In a large deep-walled baking dish, add the rice and the pot mixture, mix all together. Place grilled chicken quarters on top along with the shrimp. Place the dish into the oven at 380°F and bake uncovered for 15-20 minutes or until the chicken is fully cooked.
6) Serve and Enjoy!

Ingredients:

1 lb ground pork
1 bunch green onions
3 cloves garlic
2 tbsp olive oil
2 cans crushed tomatoes
1/2 cup red wine
Salt
2 bay leaves

Steps:

1) Slice green onions lengthwise and then chop into pieces.
2) Place onions in pan with olive oil and let soften.
3) Brown the ground pork.
4) Add 2 tsp salt.
5) Remove the ground pork and set aside.
6) In the same pan add 1 tbsp olive oil and brown the garlic.
7) Add tomatoes with 1/2 cup water and 2 bay leaves.
8) Add red wine, cook for 8 minutes.
9) Add the browned pork to the sauce.
10) Simmer for 40 minutes.
11) Cook 80g pasta per person and serve!

Ingredients:

1 bunch of basil
3 cloves of garlic
Rummo Pasta (80g per person)

Steps:

1) Separate basil leaves from the stems, add to blender
2) Add 3 cloves garlic
3) Add 6 tablespoons of olive oil (more if mixture is chunky)
4) Add 80g pasta per person to boiling water
5) Strain pasta and place back in the pot
6) Combine pesto with pasta and mix
7) Top with cheese before eating

Ingredients:

1 Lococo’s Lean Ground Pork Family Pack
1 Package of sliced bacon, sliced into 1 cm pieces
Romaine or iceberg lettuce, thinly sliced or shredded
Choice of burger buns
Choice of sliced cheese
1 large cooking onion, diced
1 tsp paprika
1 tsp garlic powder
Salt and pepper to taste
Chili flakes to taste (optional)

Sauce

Combine mayonnaise, ketchup, mustard, and relish

Steps:

1) In a large bowl combine ground pork with paprika, garlic powder, chili flakes, and salt & pepper. Divide meat into 12 portions, shape into patties.
2) Cook until fully cooked through.
3) Over medium heat, caramelize the onions and bacon, remove when done.
4) Prepare the sauce by combining mayonnaise, ketchup, mustard, and relish. Adjust to taste.
5) Slice buns into 3 pieces. Assemble burger starting with bacon & onion jam, cheese, patty 1, middle bun, patty 2, lettuce, spread sauce onto top bun and finish.
6) Enjoy!

Ingredients:

1 rack of pork back ribs
Seasoned salt
Your favourite BBQ sauce

Steps:

1) Preheat your oven to 300°F.
2) Remove the thin layer skin from the bottom of the ribs (use a paper towel for better grip).
3) spice up the ribs, we used seasoned salt.
4) completely wrap the ribs inside the aluminum foil (might have to use another foil and place it on top and wrap around the sides).
5) Place in the oven and cook at 300°F for 2 hours.
6) Remove from oven and add the BBQ sauce.
7) Set the oven to broil. Place ribs uncovered back inside oven for about 5-10 minutes.
8) Enjoy!

Ingredients:

Boneless Pork Loin, Cube into even pieces
1 Head of garlic, grated
2 tsp Dried oregano
Salt and pepper
Olive oil
Water

Steps:

Steps 1) In a large mixing bowl, marinate the pork with the oregano, salt and pepper, and garlic. Slowly add water to the bowl to brine the meat. Only add as much water as the meat can absorb. You will know when to stop adding water once it begins to pool at the bottom of the bowl, try not to add too much.
2) Add olive to the bowl and mix well. Begin placing the pieces of meat onto skewers.
3) Grill until cooked through, 1 inch pieces typically take 15-20 minutes on a covered grill.
4) Plate and top with tzatziki sauce. Enjoy!

Ingredients:

1 pork tenderloin
2-4 cups flour
3 beaten eggs
2-4 cups breadcrumbs with parsley
Salt
Pepper
Olive oil

Steps:

1) Cut the tenderloin into 1/2 inch slices.
2) Pound the slices until flat.
3) Salt both sides of the meat.
3) Dip both sides in flour, then egg, then breadcrumbs.
4) Heat 1 cup olive oil (or until the bottom of the pan is coated).
5) Fry the cutlet until both sides are golden (they will finish cooking in the oven).
6) Place onto plate with paper towel.
7) Once all the cutlets are fried, transfer to an oven safe dish.
8) Cook at 350°F for another 35 minutes.
9) Serve with lemon.

Ingredients:

4 potatoes
4 eggs beaten
3 cups breadcrumbs with parsley

Steps:

1) Boil & prepare the mashed potatoes to your preference.
2) Form 2 tbsp of mashed potatoes into croquettes.
3) Dip in egg and then in breadcrumbs.
4) Coat the bottom of a pan with olive oil, heat.
5) Fry the croquettes until both sides are golden brown.
6) Place in a 375°F oven for 15 minutes to crisp (optional).

Ingredients:

Formula = 2:1 flour/potato ratio
8 potatoes (2.2lbs)
600g flour (4.2 cups)
3 eggs
extra flour for handling dough

Steps:

1) Boil potatoes with peel on
2) Peel potatoes once cool
3) Place potatoes through a ricer and add to flour
4) Add 3 eggs and mix well
5) Place on cutting board and knead dough for 5-7 minutes until ingredients are completely combined
6) Let dough rest for 30 minutes
7) Cut off small piece of dough and roll to 1/2 inch in thickness
8) Cut your gnocchi (1/2 inch in width) and place aside on a cutting board with flour
9) Bring water to a boil and drop gnocchi in batches
10) Once gnocchi rise to the top, place in a cold water bath to stop the cooking
11) Combine with your favourite sauce and layer gnocchi with sauce and cheese in a baking dish
12) Place in oven until sauce boils at the sides and it's ready to eat!

Salad Ingredients:

Arugula
Goat Cheese (we used peppercorn crusted)
1 sliced bosc pear
Toasted walnuts
1 sliced beet
Homemade dressing
**Add red onion if desired

Homemade Dressing Ingredients:

1 garlic clove (minced)
1 shallot (chopped)
1 tablespoon fresh lemon juice
2 tablespoons honey
2 tablespoons apple cider
Salt (to taste)
1/4 cup extra virgin olive oil

Steps:

1) Add all ingredients to a blender and blend until smooth.
2) Drizzle over your salad and enjoy!

Ingredients:

Cooked, cooled, and flaked Salmon
2 tbsp olive oil
1 tbsp butter
1 onion diced
1/2 red bell pepper diced
2 eggs
3 tbsp non-fat Greek yogurt (or mayo)
1 cup panko bread crumbs (or any bread crumbs)
1 tsp Worcestershire sauce
1 tsp garlic salt
Pepper
1/4 cup parsley

Steps:

1. Heat 1 tbsp olive oil and 1 tbsp butter over medium heat. Add onion + bell pepper and sauté until golden brown.
2. In a separate bowl, whisk your eggs and add sauteed veg, flaked salmon, yogurt, panko, Worcestershire sauce, garlic salt, pepper, and parsley.
3. Mix until all ingredients are combined.
4. Using an ice cream scoop, scoop out the mixture and form into patties.
5. Heat 1 tbsp olive oil over medium-low heat and place cakes into pan. Cook for roughly 2 - 4 minutes per side (or until cooked through).
6. Remove from heat, let cool and enjoy!

Ingredients:

1/2 Onion, roughly chopped
3 Cloves garlic, minced
2 Small Tomatoes, quartered
Olive Oil
3 Lococo’s Italian Style Sausage (Mild or Hot)
1 Can Tomato Paste
1/2 Cup Unsalted Chicken Broth
1/3 Cup Pasta water
1/3 Table or Heavy Cream
1 Cup Grated Parmesan
1 Package of Gnocchi, Cooked
Salt & Pepper
Chili Flakes (Optional)

Steps:

1) Bring a pot of water to a boil, cook gnocchi, keep ? cup of pasta water aside. Do not overcook the gnocchi, keep away from heat after cooking.
2) In a pan, heat oil and saute garlic and onions until garlic is fragrant and onions are translucent.
3) Break apart sausages in the pan. Cook until browned.
4) Add tomatoes and tomato paste, stir in chicken stock and combine well. Add salt and pepper to taste, chili flakes are a good addition if you’d like some heat.
5) If watery, let reduce. Add in pasta water and cook until desired consistency is reached. Mix in cream and parmesan cheese. 6) Combine sauce with gnocchi and enjoy!

Ingredients:

1 pack pierogies (we used J.J. Wilk)
2-4 sausages (we used mild Italian)
2 cloves garlic
1/2 red onion
1/2 bunch of green onions

Steps:

1) Place sausages in air fryer for 12-15 minutes. Alternate: place in oven at 400°F for 25 minutes
2) Fry bacon and set aside
3) Set a pot of water to boil
4) Add 1 tbsp olive oil to a pan and brown the garlic & onions
5) When boiling, add pierogies and cook until they float to the top
6) Add pierogies and bacon to the pan with the onions. Roast the pierogies until they're ready to eat!

Ingredients:

1 lb Fiddleheads
1/3 cup butter
Salt & pepper
1-2 Cloves garlic, minced

Steps:

1) Bring a medium pot of water to a boil, salt heavily. Thoroughly rinse fiddleheads and cut off any brown bits.
2) Blanch fiddleheads in water for about 10-15 minutes, do not over cook. Rinse under cool water or shock in a bowl of ice water.
3) In a pan, melt butter with garlic on low heat. Strain the fiddleheads well before placing them into the pan.
4) Cook the fiddleheads for 2-5 minutes, serve and enjoy!

Ingredients:

2 tbsp olive oil
1 red bell pepper
1 onion
Jalapeno (optional, we used 3)
4 garlic cloves, minced
2 tsp smoked paprika
1 tsp cumin
1/4 tsp chili powder
1 can diced tomatoes
6 eggs
salt/pepper
1/4 cup feta cheese
Cilantro (or parsley)

Steps:

1. Heat olive oil over medium heat. Add onion, bell peppers, and jalapeno. Cook for roughly 5 minutes or until onions become translucent.
2. Once cooked, add garlic, paprika, cumin, and chili powder. Stir all ingredients well (for a minute or two) to allow the spices to integrate.
3. Add the can of tomatoes and mix all ingredients.
4. Once sauce begins to simmer, lower the heat and create 6 small wells for your eggs.
5. Crack eggs into individual wells. Add salt and pepper and cover. Let cook for 4-5 minutes (depending on how you like your eggs done). We cooked ours for 5 minutes so that we still had a runny yolk.
6. Once cooked, top with feta cheese and cilantro, and enjoy! You can serve it with pita chips, bread, or simply enjoy it on its own.

Ingredients:

3 Sweet Potato peeled and cubed
2 Jalapeno (optional)
6 pieces of bacon
2 Peppers (we used 1 red and 1 yellow)
1 Onion (we used Honey Sweet)
1/4 tsp Garlic Powder
1/4 tsp Paprika
Salt & Pepper
2-3 tbsp Olive Oil
Rosemary
Chopped Green Onion (garnish)

Steps:

1) Preheat oven to 400°lF.
**Depending on the heat in your oven you may want to slightly precook the bacon.
2) Peel, slice, and dice ingredients (sweet potato, jalapeno, peppers, and onion) and add them to a mixing bowl.
3) Toss cut veggies with olive oil (go easy on the olive oil as the fat from the bacon will cook with the veggies too) and mix in garlic powder, paprika, and salt/pepper. Honestly, we just eyeballed the spices and it turned out great.
4) Spread your tossed vegetables onto a baking sheet lined with parchment paper and add your sliced bacon and rosemary.
5) Bake for roughly 45 minutes or until the bacon is cooked through. Flip once halfway through and check often.
6) Once cooked, top with your chopped green onion and enjoy!

Ingredients:

1 lb lean ground beef
1 cup corn kernels
4 potatoes
olive oil, salt, and pepper to taste

Steps:

1. Peel and slice your potatoes into quarters, add to boiling water until cooked
2. Brown the lean ground beef adding any seasoning you like (BBQ rub, paprika, chilli powder)
3. Drain the cooked lean ground beef and place at the bottom of a cooking dish
4. Warm up your corn kernels with butter and salt, place on top of the beef
5. Mash your potatoes and place on top of the corn/beef layers
6. Add cheddar cheese on top and bake at 350F for 15 minutes or until golden brown on top

Ingredients:

Shrimp (any size with or without shell)
2 tomatoes
1/2 bunch green onions
2 cloves garlic
Pesto (optional)
1/2 cup white wine

Steps:

1) Heat olive oil and saute onion, garlic, tomato together (6 mins).
2) Drop the shimp into the mixture and cook 3 minutes per side or until pink.
3) 2 minutes before finishing, add white wine.
4) Serve over rice or pasta!

Ingredients:

Sirloin Tip Steak
2 garlic cloves (minced)
2 tablespoons olive oil
2 tablespoons butter
Salt and Pepper (to taste)
1 tablespoon fresh parsley (garnish)

Steps:

1. Cut steaks into cubes. Add salt and pepper.
2. Heat a cast iron (or skillet) on high heat and add olive oil.
3. Once olive oil is hot, add steak cubes. Do NOT overcrowd the pan. If you must, cook them in 2 batches.
4. Cook for 3-4 minutes, stirring occasionally.
5. Add butter and garlic; cook for an additional 1-2 minutes, stirring often.
6. Add parsley and serve!

Ingredients:

Beef Sirloin Tip Steak, Trimmed, Cubed
Vidalia Onion, Roughly chopped
Whole White Mushrooms
3 tbsp Mayonnaise
3 tbsp Sour Cream
½ tsp Garlic powder
Perfect Steak Marinade
125g Blue Cheese Wedge
1 tsp Worcestershire Sauce
Salt & Pepper to taste

Steps:

1) In a large mixing bowl, combine Sirloin, onions, and mushrooms with Perfect Steak Marinade. Let mixture sit until steak is at room temperature.
2) Put mixture onto skewers and grill until cooked through.
3) In a medium bowl, combine mayonnaise, sour cream, garlic powder, blue cheese, Worcestershire sauce, and salt & pepper to taste. Mix well.
4) Plate & Enjoy!

Ingredients:

Family pack lean ground beef
Brioche buns
Frank’s Hot Sauce
Ketchup
Blue Cheese
Mayonnaise
Coleslaw
Shredded carrots
3 stalks celery, skinned and thinly sliced
Salt and pepper to taste

Steps:

1) Portion ground beef into evenly sized balls, form each ball into a patty, you may add salt and pepper to the meat for flavour. Add about 1/4 TSP of blue cheese into the center of each patty and drizzle with Frank’s hot sauce, carefully form the beef into a ball and flatten into a patty.
2) Prepare the coleslaw mix by combining 1 TBSP of blue cheese, 1-2 TBSP hot sauce, 1 TSP of ketchup, and 1/3 cup of mayonnaise together, add the carrots, coleslaw, and celery and mix altogether. Add salt and pepper to taste.
3) Cook the patties to your liking, we used a grill pan on the stovetop for ours.
4) Once the patties are cooked, assemble the burgers: bun, patty, coleslaw, bun. Enjoy!

Pineapple Salsa Ingredients:

1/5 cup pineapple (diced)
1 Roma tomato (diced)
1 jalapeno (diced)
Cilantro (to taste)
1/3 cup white onion (diced)
2 tablespoons red wine vinegar

Steps:

1) Add all ingredients to a bowl, mix well, and set aside to marinate

Tilapia Ingredients:

Tilapia
Cajun spice
2 tablespoons vegetable oil

Steps:

1) Coat each side of tilapia with a Cajun spice.
2) Heat vegetable oil on medium high heat.
3) Add tilapia to the pan. Cook each side for roughly 2-3 minutes (or until the fish flakes easily).
4) Once finished, remove from heat and top with pineapple salsa.

Ingredients:

4 Cloves Garlic, minced
3 Cooking Onions, Chopped
2 Sweet Bell Peppers, Chopped
1 Pack Lean Ground Beef
1 Can (156mL) Tomato Paste
1-2 Cans Kidney Beans (Preference)
1.5 Tbsp Hot Chili Powder
1 Tbsp Chili Powder
1.5 Tbsp Smoked Paprika Powder
1.5 Tsp Dried Oregano
1 Tsp Cumin Powder
1.5 Cups Water
Salt and Pepper to taste

For Garnish:

1 Jalapeno, diced
Green Onions, finely chopped
Shredded Cheese
Tortilla Chips

Steps:

1) On high heat, brown the beef, removing excess fat. Add in the chopped onions, garlic, and tomato paste (or diced tomatoes). Add 1 1/2 cup of water once the onions have softened, do not burn them.
2) Mix in the spices and add salt and pepper to taste. Add the beans, mix well. Simmer with a lid, lower heat if necessary. Add water for desired consistency.
3) To finish, mix in the bell peppers and continue simmering with a lid until they have softened.
4) Plate the chili and garnish with jalapenos, green onions, tortilla chips, and cheese. Enjoy!

Ingredients:

1 Pack Egg Wrappers
1 Pack Chow Mein Noodles, cooked until al dente
1 Head Broccoli, steamed and finely chopped
1 Baby Bok Choy, blanched and cut into quarters
1 Bunch Cilantro, half finely chopped, half for garnish
1 Head Garlic, finely chopped
Ginger, planed, half finely chopped
1 Bunch Green Onion, finely chopped
~1lb Ground Turkey
2 Chicken Breast
900mL Chicken Broth (No Salt)
2 tbsp Mushroom-flavoured Soy Sauce
Salt and Pepper to taste

Broth:

1)Bring chicken broth to a boil, add ginger, garlic, green onion, and chicken breasts.
2) Let boil until chicken is cooked.
3) Remove chicken and let cool on a cutting board. Once cooled, slice into rounds.

Wontons:

1) Mix ground turkey with soy sauce, finely chopped garlic and ginger, cilantro, steamed and finely chopped broccoli, salt and pepper.
2) Assemble your wontons with egg wrappers.
3) Steam until cooked (approximately 15 minutes).

Assembly:

1) Place chow mein noodles at the bottom of the bowl, add cooked wontons, bokchoy, and sliced chicken. Garnish with cilantro and serve!
2) (Optional) You may also garnish with hot chilli sauce if desired!

Ingredients:

2 zucchini (2 cups)
1 sweet potato (2 cups)
1 cup cheddar cheese
1/4 cup breadcrumbs
2 eggs
2 tsp BBQ spice mix
Pepper

Steps:

1) Shred zucchini, squeeze out the extra moisture.
2) Shred sweet potato.
3) Grate cheddar cheese.
4) Combine ingredients in a bowl with eggs, breadcrumbs, and spices.
5) Scoop 1/4 cup of mixture and place on a cookie sheet, flatten with your hand.
6) Bake at 425°F for 15 minutes, then flip.
7) Bake for another 10 minutes until golden brown.

Zucchini Boats

Ingredients:

Zucchini
Pizza toppings (whatever you desire)

Steps:

1) Pre-heat your oven to 400°F. Line a baking tray with parchment paper.
2) Slice off the ends of the zucchini and gently scoop out the insides so the inside of the zucchini is hollow (we saved the zucchini guts and added them to our marinera sauce).
3) While the oven is heating, heat your marinera sauce. We used lentils, tomato sauce, Italian spices, garlic powder, and salt/pepper to taste. **Note if you are using meat (sausage or ground beef) it is important to cook first**
4) Fill the hollowed zucchini with your marinera sauce, and top with whatever vegetables you like. We used mushrooms and olives.
5) Bake until zucchini is tender, the vegetables are cooked, and cheese is melted (times may vary based on toppings)

Zucchini Fries

Ingredients:

1 cup Panko
1/2 cup freshly grated Parmesan cheese
1 teaspoon Italian seasoning
Salt and Pepper (to taste)
4 zucchini, quartered lengthwise
2 large eggs, beaten
2 tablespoons chopped fresh parsley leaves

Steps:

1) Pre-heat your oven to 400°F. Line a baking tray with parchment paper.
2) In a bowl, combine panko, parmesan and italian seasoning; season with salt and pepper, to taste.
3) Dip zucchini quarters into battered eggs, then coat with panko mixture (you may have to press for the mixture to stick).
4) Place zucchini onto baking sheet and bake for 20-25 minutes, or until golden brown and crisp (flipping once).
5) Garnish with parsley (or dill) and enjoy!

Ingredients:

1 Zucchini
1/4 leek
4 eggs
3 tbsp olive oil
3 tbsp Romano cheese
3 tbsp grated mozzarella
1/4 cup parsley
Salt
Pepper

Steps:

1) Chop leek and zucchini thinly.
2) Cook in olive oil over medium heat (zucchini will shrink and roast).
3) Beat eggs and add parsley, pepper, and cheeses.
4) Pour over zucchini and reduce heat to low.
5) Cover and let steam for 5 minutes.
6) Flip the frittata and cook for 3 more minutes until cooked!