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:

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:

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:

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:

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:

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:

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:

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:

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:

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 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 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:

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 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:

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 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:

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!

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:

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!