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:

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:

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:

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:

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:

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:

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 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:

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:

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

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:

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:

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:

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:

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:

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:

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!