HADDOCK WITH BROWN BUTTER SAUCE

Ingredients:

 2 Haddock fillets
 1 Shallot (or onion)
 1 Apple
 1 Lemon
 1 Kohlrabi OOg Couscous
 1/8 Cup Sliced almonds
 2 Tbsp. Maple syrup

Directions: Mise en place in a small pot (or kettle), bring 1 cup of water to a boil (double for 4
portions). Zest and juice the lemon. Core and thinly slice the apple; loss with the lemon juice.
Peel and quarter the kohlrabi; thinly slice the wedges crosswise. Peel, halve and thinly slice the
shallot. In a medium bowl, combine the apple, kohlrabi, ½ the maple syrup and as much of the
shallots as you'd like. Drizzle with olive oil: season with S&P to taste. Cook the couscous In a
large heatproof bowl, combine the couscous and remaining maple syrup with the boiling water.
Put a plate on top of the bowl to cover and let sit for 10 minutes. Add as much of the lemon
zest as you'd like and fluff the cooked couscous with a fork. Set aside in a warm spot. Cook the
haddock While the couscous cooks, in a medium pan (nonstick if possible), heat a drizzle of oil
on medium-high. Thoroughly pat the haddock fillets dry with paper towel; season with S&P.
Add the fillets to the pan and cook, 3 to 4 minutes per side, until golden brown and cooked
through. Carefully transfer to a plate and set aside in warm spot. Wipe out the pan. Make the
brown butter in the same pan, melt 2 tbsp of butter (double for 4 portions) on medium-high.
Add the almonds to the pan and cook, 2 to 3 minutes, swirling the pan often, until the butter
foams and turns deep golden brown (be careful not to overcook, as the butter can burn easily).
Remove from the heat and add the remaining lemon juice; season with S&P to taste. Plate your
dish Divide the lemon couscous between your plates. Top with the seared haddock and spoon
the brown butter & almonds over the fish. Serve the apple-kohlrabi salad on the side. Bon
appétit!
 POUTINE BURGERS WITH HOMEMADE GRAVY OVEN FRIES & SALAD

Ingredients:

 285g Ground pork

 1.90 Cups Potatoes
 1 Bunch of chives
 1 Lettuce
 1/2 Cups Carrots
 2.25 Tsp. All-purpose flour
 2 Tbsp. Apple cider vinegar
 2.4 Tsp. Beef demi-glace
 1/2 Cup Cheese curds
 2 Classic burger buns 11g Poutine burger spice blend (salt, mustard, black
pepper, onion, garlic, dill seed, thyme, caraway seed, coriander, paprika,
sunflower oil, crushed chili, Cayenne pepper, brown sugar, kosher salt

Directions: Make the fries Preheat the oven to 450°F. Cut the potatoes into French fries. On a
lined sheet pan, toss the fries with a drizzle of oil; season with the spice blend and S&P. Arrange
in a single, even layer and roast, stirring halfway through, 20 to 25 minutes, until lightly
browned and tender when pierced with a fork. Remove from the oven and set aside in a warm
spot. Mise en place While the fries cook, roughly chop the lettuce, discarding the root end.
Reserve a handful of the lettuce to top the burgers. Peel and thinly slice the carrots into rounds
on an angle. Thinly slice the chives. Roughly chop the cheese curds. Prepare & cook the burger
patties in a large bowl, combine the ground pork, ½ the cheese curds and ½ the chives; season
with the remaining spice blend and S&P to taste. Using your hands, form the seasoned meat
into patties of equal size. In a large pan (nonstick if possible), heat a drizzle of oil on medium-
high. Add the patties and cook, 5 to 7 minutes per side, until browned and cooked through.
Transfer to a plate and set aside in a warm spot, leaving any browned bits (or fond) in the pan.
Make the salad While the patties cook, in a large bowl, combine of the vinegar and 3 tbsp olive
oil (double for 4 portions); season with S&P to taste. Add the carrots and all but the reserved
lettuce. Toss to combine thoroughly. Make the gravy in the reserved pan of fond, melt 1 tbsp
butter (double for 4 portions) on medium. Add the flour, whisking constantly, until a paste
forms. Add the demi-glace, remaining vinegar and 1 cup water (double for 4 portions). Bring to
a simmer and cook, scraping any browned bits (or fond) from the bottom of the pan, 2 to 3
minutes, until the gravy has thickened (if the gravy is too thick, add water, 1 tbsp at a time, until
you reach your desired consistency): season with S&P to taste. Toast the buns & serve Place the
buns directly onto the oven rack cut sides down: toast, 1 to 2 minutes, until warmed through.
Divide the toasted bun bottoms between your plates. Top with the reserved lettuce, cooked
patties, a spoonful of the warm gravy and the bun top. Divide the finished poutine burgers and
fries between your plates. Top the tries with the remaining cheese curds, warm gravy and
chives. Bon appétit!
 GROUND BEEF TACOS WITH HOMEMADE SALSA VERDE CABBAGE SLAW & PANELA CHEESE

Ingredients:

 (Double for 4 portions) 285g Ground beef

 2 Garlic cloves
 1 Lime
 2 Shallots (or onions)
 340g Tomatillos
 100g Shredded red cabbage
 1 Bunch of cilantro
 14g Honey
 60g Panela cheese 8 Wheat flour tortillas
 11g Taco spice blend (spices, salt, sugar, garlic, onion, lime oil)
Directions: Mise en place Mince the garlic. Zest and juice the lime. Peel, halve and mince the
shallots. Roughly chop the cilantro leaves and the stems. Remove the husks from the tomatillos.
Small dice the cheese. Make the slaw in a large bowl, combine the cabbage, ½ the shallots and
as much of the lime zest and juice as you'd like; drizzle with olive oil and season with S&P to
taste. Set aside to marinate, stirring occasionally, for at least 10 minutes while you prepare the
next steps. Start the salsa verde Heat a large dry pan on high. Add the tomatillos and cook,
stirring occasionally, 6 to 8 minutes, until charred on a few sides. Transfer to a cutting board to
cool, then small dice. Reserve the pan. Cook the beef While the tomatillos cook, in a second
large pan, heat a drizzle of oil on medium-high. Add the garlic and cook, stirring frequently, 30
seconds to 1 minute, until fragrant. Add the ground beef"; season with the spice blend and
S&P. Cook, breaking up the meat with a spoon, 4 to 5 minutes, until browned and cooked
through. Transfer to a bowl and set aside in a warm spot. Wipe out the pan. Finish the salsa
verde in the pan used for the tomatillos, heat a drizzle of oil on, medium-high. Add the
remaining shallots and cook, 30 seconds to 1 minute. Add 34 of the chopped tomatillos; season
with S&P. Cook, stirring occasionally, 5 to 6 minutes, until completely softened. Transfer to a
bowl; set aside in a cool spot. Add 2 the cilantro and the honey; season with S&P. to taste. Heat
the tortillas & serve Heat the pan used for the beef on medium. Working one or two at a time
(so that they do not overlap), toast the tortillas, 30 seconds to 1 minute per side, until lightly
browned. Divide the beef, cabbage slaw, and salsa between the warmed tortillas. Garnish with
the cheese and remaining tomatillos and cilantro: Serve the remaining salsa and slaw on the
side. Bon appétit!
 SPICED BEEF PLATTER WITH HUMMUS CHOPPED SALAD & PITA

Ingredients:

• (Double for 1 portions) 285g Ground beef

• 3 Garlic cloves
• 2 Scallions
• 2 Cucumbers
• 1 Lemon
• 2 Tomatoes
• 50g Radishes
• 200g Hummus
• 2 Pitas
• .6g Ras el hanout (cumin, ginger, black pepper, coriander, cinnamon, fennel
seeds, nutmeg. cardamom, dill seeds. allspice, caraway, galangal, cloves, mace,
bay leaves, saffron, rose petals, lavender, turmeric)
Directions: Mise en place Preheat the oven to 350°F. Mince the garlic. Cut off and discard the
root ends of the scallions; thinly slice, separating the white bottoms and green tops. Small dice
the cucumbers. Small dice the tomatoes. Small dice the radishes. Zest and juice the lemon.
Cook the beef in a large pan, heat a drizzle of oil on medium-high. Add the garlic and white
bottoms of the scallions. Cook, stirring frequently, 30 seconds to 1 minute, until fragrant. Add
the ground beef*; season with the ras el hanout and S&P. Cook, breaking up the meat with a
spoon, 4 to 5 minutes, until browned and cooked through. Transfer to a bowl and set aside in a
warm spot. Make the salad While the beef cooks, in a bowl, combine the tomatoes, cucumber,
radishes, lemon juice and as much of the lemon zest as you'd like. Drizzle with olive oil and
season with S&P. Toss to combine thoroughly. Toast the pita Place the pita directly on the oven
rack for 2 to 3 minutes, until soft. Transfer to a dry cutting board and cut into wedges. Plate
your dish Divide the hummus between your plates and spread it out in a large circular shape.
Top the hummus with the cooked beef and salad. Garnish with the green tops of the scallions
and a drizzle of olive oil. Serve the toasted pita on the side; use to scoop up the hummus, beef
and salad. Bon appétit!
 SEARED PORK CHOPS WITH CRISPY KOHLRABI BITES & CARAMELIZED PEAR SALAD

Ingredients:

• (Double for 4 portions) • 300g Pork chops

• 1 Shallot (or onion)
• 1 Kohlrabi
• 60g Baby lettuce
• .1 Pear
• 15ml Whole grain mustard
• 15ml Apple cider vinegar
• 14g Honey
• 18g Cornstarch
• 8g Seared pork spice blend (salt. orange peel, onion, garlic, paprika, sugar, red
bell pepper, mustard, thyme, parsley, rosemary, oregano, sunflower ail, orange
oil)

Directions: Blanch the kohlrabi Bring a medium pot of salted water to a boil. Peel and large dice
the kohlrabi. Add the kohlrabi to the pot of boiling water and cook, 6 to 8 minutes, until tender.
Thoroughly drain the kohlrabi and rinse with cold water. Pat the kohlrabi dries with a paper
towel and set aside. Mise en place While the kohlrabi cooks, core and thinly slice the pear:
drizzle with a splash of vinegar to prevent browning. Peel, halve and mince the shallot. You sent
Cook the pork and pear in a large pan, heat a drizzle of oil on medium-high. Pat the pork chops
dry with paper towel; season with the spice blend and S&P. Add the pork chops" and pear to
the pan and cook, 3 to 5 minutes per side, until nicely browned and cooked through. Transfer
the finished pear and pork chops to a plate, leaving any browned bits (or fond) in the pan. Set
aside in a warm spot. Cook the kohlrabi While the pork and pear cook, in a medium pan, heat a
thin layer of oil on medium-high. In a bowl, toss the blanched kohlrabi with the cornstarch;
season with S&P. Add the coated kohlrabi to the pan and cook, 1 to 2 minutes per side, until
golden brown and crispy. Transfer to a paper towel-lined plate and season immediately with
the remaining spice blend and S&P to taste. Make the vinaigrette While the kohlrabi bites cook,
in the reserved pan of fond, heat a drizzle of oil on medium. Add the shallots and cook, stirring
frequently, 30 seconds to 1 minute, until fragrant. Add the remaining vinegar, honey and
mustard. Cook, scraping aly browned bits (or fond) from the bottom of the pan, 30 seconds to 1
minute, until slightly reduced. Transfer to a bowl and add 3 tbsp of olive oil (double for 4
portions): season with S&P to laste. Make the salad & serve in a bowl, combine the lettuce,
caramelized pear and ½ the vinaigrette. Toss thoroughly to combine and season with S&P to
taste. Divide the seared pork chops and crispy kohlrabi bites between your plates. Top the pork
with as much of the remaining vinaigrette as you'd like. Serve the caramelized pear salad on the
side. Bon appétit!

CHEESE & SPINACH STUFFED PORK CHOPS WITH PURPLE RICE SPINACH PEAR SALAD

Ingredients:

• (Double for 4 portions)

• 300g Butterflied pork
• chops
• 115g Baby spinach
• 2 Garlic cloves
• 1 Shallot (or onion)
• 1 Pear
• 1 Bunch of chives
• 15ml Champagne vinegar 25g Sliced almonds
• 150g Purple rice
• 2 Slices of Swiss cheese 7g Stuffed pork chop spice
• blend (salt, orange peel, onion, garlic, paprika, sugar, red bell pepper, mustard,
thyme, parsley, rosemary, oregano, Cayenne pepper, sunflower oil, orange oil)

Directions: Cheese & Spinach Stuffed Pork Chops with Purple Rice Spinach Pear SaMise en place
Peel, halve and mince the shallot. Mince the garlic. Halve, core and cut the pear into wedges.
Thinly slice the chives. Cook the rice in a medium pot, heat a drizzle of oil on medium-high. Add
the shallots and garlic. Cook, stirring occasionally, 3 to 4 minutes, until softened and fragrant.
Add the rice, a big pinch of salt and 1½ cups of water (double for 4 portions); bring to a boil.
Once boiling, cover and reduce to a simmer. Cook, 26 to 30 minutes, or until the water has
been absorbed and the rice is tender. Remove from the heat; fluff the rice with a fork. Toast the
almonds While the rice cooks, heat a large dry pan on medium heat. Add the sliced almonds
and toast, stirring occasionally, 2 to 3 minutes, until fightly browned. Transfer immediately to a
plate to cool. Reserve the pan. Prepare the pork chops Pat the pork dry with paper towel. Open
up the pork chops. Stuff with the cheese and a few spinach leaves: press gently to flatten each
pork chop. Season the stuffed pork chops with the spice blend and S&P. Cook the pork chops In
the reserved pan, heat a drizzle of oil on medium. Grill the pork*, 3 to 5 minutes per side, until
browned and cooked through. Finish & serve in a large bowl, combine the remaining spinach,
pears, ½ the chives and the almonds. Drizzle with the vinegar and 3 tbsp of olive oil (double for
4 portions); toss to combine and season with S&P to taste. Divide the finished rice and stuffed
pork chops between your plates. Garnish the pork chops with the remaining chives and serve
the salad on the side. Bon appétit!

MOSTO COTTO GLAZED PORK CHOPS WITH ROASTED CARROTS & PEAR WALNUT SALAD
OVER FREEKEH

Ingredients:

• (Double for 4 portions)

• 300g Pork chops
• 300g Nantes carrots
• 1 Bunch of parsley
• 1 Shallot (or onion)
• 1 Pear
• 15ml Apple cider vinegar
• 10g Capers
• 80g Freekeh
• 25g Walnuts
• 30g Currants
• 30ml Mosto cotto

Directions: Cook the freekeh Preheat the oven to 450°F. Bring a medium pot of salted water to
a boil. Add the freekeh and the currants to the pot. Cook, 24 to 26 minutes, until tender. Drain
well and transfer to a bowl. Toss with a drizzle of olive oil to prevent sticking and set aside in a
warm spot. Roast the carrots While the freekeh cooks, peel and halve the carrots lengthwise
Peel, halve and thinly slice the shallot. On a lined sheet pan, toss carrots with 3 of the mosto
cotto and a drizzle of oil: season with S&P. Arrange in a single, even layer. Roast in the oven, 10
to 12 minutes, until beginning to brown. Flip the carrots and add ½ the shallots. Return to the
oven and cook, 10 to 12 minutes until tender when pierced with a fork. ise en place While the
carrots roast, core and thinly slice the pear. Roughly chop the capers. Roughly chop the parsley
leaves and stems. Toast the walnuts Heat a medium dry pan on medium. Add the walnuts and
toast, stirring occasionally, 2 to 3 minutes, until Nightly browned. Transfer immediately to a
bowl; season with S&P. Cook the pork in the same pan, heat a drizzle of oil on medium-high.
Pat the pork chops dry with paper towel; season with S&P. Add the pork chops to the pan and
cook, brushing the remaining mosto cotto over the pork, 3 to 5 minutes per side, until browned
and cooked through. Transfer to a cutting board and let rest for at least 5 minutes before thinly
slicing. Make the salad & serve in a bowl, combine the pear, capers, parsley, walnuts, vinegar,
as much of the remaining shallots as you'd like and 3 tbsp olive oil (double for 4 portions):
season with S&P to taste. Divide the cooked freekeh between your plates. Top with the roasted
carrots and pork chops. Spoon the pear salad over the pork chop. Serve any remaining salad on
the side. Bon appétit!

CHILI-ESPRESSO RIBS

Ingredients:

 8 Garlic cloves
 1/4 Cup Chili powder, divided
 2 Tbsp. Balsamic vinegar
 2 Tbsp. brown sugar
 1 Tsp. cayenne pepper, optional
 1 Tsp. salt
 4 Racks Pork back ribs, about 1.5 kg, each cut in half
 2 Bottles beer, 341 mL each, preferably pale ale
 1 Cup Cider vinegar
 1 Cup Brown sugar
 1/4 Cup instant coffee granules
 2 Tbsp. chili-garlic or hot sauce
Direction: Pulse garlic with 2 tbsp chili powder, balsamic vinegar, 2 tbsp brown sugar, cayenne
and salt in a food processor until it forms a paste. Rub over ribs. Refrigerate at least 2 hours or
overnight. Place ribs in a very large pot. Add beer. Ribs will not be totally submerged. Boil, then
reduce heat to medium-low. Simmer, covered, turning ribs occasionally, until fork-tender, 45
min to 1 hour. Transfer ribs to a platter. Discard liquid. Stir cider vinegar with 1 cup brown
sugar, coffee, remaining 2 tbsp chili powder and chili-garlic sauce in a medium saucepan. Boil,
then reduce heat to medium-high. Boil, uncovered, until reduced by almost half, about 6 min.
Preheat barbecue to medium-low. Brush ribs with sauce. Oil grill, then barbecue ribs, turning
and basting often, until glazed and hot, 10 to 12 min. Per serving 416 calories, 22 g protein, 35 g
carbs, 21 g fat, 1 g fibre, 389 mg sodium.
 ANCHO CHICKEN TACOS WITH BEET-CABBAGE SLAW & TOASTED PEPITAS

Ingredients:

• (Double for 4 portions)

• 4 Chicken thighs
• 1 Bunch of cilantro
• 2 Scallions
• 225G Shredded Napa cabbage
• 225G Yellow beets
• 45Ml Apple cider vinegar
• 25G Pumpkin seeds (pepitas)
• 6G Ground ancho pepper
• 30G Cotija cheese
• 8 Tortillas
Directions: Mise en place Cut off and discard the root ends of the scallions; thinly slice,
separating the white bottoms and green tops. Peel and cut the beets into thin matchsticks.
Roughly chop the cilantro leaves and stems. Make the slaw in a large bowl, combine the
cabbage, beets, white bottoms of the scallions, ½ the cilantro and the vinegar. Drizzle with oil;
season with S&P to taste and toss to combine. Set aside to marinate, stirring occasionally, for at
least 10 minutes while you prepare the next steps. Cook the chicken in a large pan, heat a
drizzle of oil on medium-high. Pat the chicken dry with paper towel; season with the ancho
pepper and S&P. Add the chicken* to the pan and cook, 5 to 7 minutes per side, or until
browned and cooked through. Transfer to a cutting board and reserve the pan. Let the chicken
rest for at least 5 minutes. Once cool enough to handle, shred the chicken using two forks.
Toast the pepitas in the same pan, heat a drizzle of oil on medium-high. Add the pepitas and
toast, stirring frequently, 3 to 5 minutes, or until golden brown (be careful, the pepitas may pop
as they toast). Transfer to a paper towel-lined plate and immediately season with S&P. Wipe
out the pan. Warm the tortillas & serve Heat the same pan on medium. Working one or two at
a time (so that they do not overlap), toast the tortillas, 30 seconds to 1 minute per side, until
lightly browned. Divide the chicken and some of the slaw between the warmed tortillas.
Garnish with the remaining cilantro, the pepitas, green tops of the scallions and Cotija cheese.
Serve the remaining slaw on the side. Bon appétit!
 POLENTA-CRUSTED CHICKEN BREASTS WITH ENDIVE-SPINACH SALAD & HONEY-HERB
DRESSING

Ingredients:

• (Double for 4 portions)

• 2 Chicken breasts
• 60g Baby spinach
• 1 Bunch of parsley
• 1 Garlic clove
• 450g Baby red potatoes
• 1 Endive
• 14g Honey
• 15ml Red wine vinegar 32.5g Cornmeal
• 3g Polenta-crusted chicken
• spice blend (dried chives, dried parsley, dried oregano, dry mustard, sweet paprika,
kosher salt)
Directions: Roast the potatoes Preheat the oven to 450°F. Cut the potatoes into bite sized
pieces. On a lined sheet pan, toss the potatoes and a drizzle of oil; season with the spice blend
and S&P. Arrange in a single, even layer and roast in the oven, 20 to 25 minutes, until browned
and tender when pierced with a fork. Remove from the oven and set aside in a warm spot.
Prepare the chicken While the potatoes cook, place the cornmeal in a shallow bowl; season
with 2 the remaining spice blend and S&P. Cut the chicken breasts into cutlets of about half
their original thickness. Press the chicken into the cornmeal mixture to coat both sides. Set
aside on a plate. Cook the chicken in a large pan (non-stick, if possible), heat a thin layer of oil
over medium-high heat until hot. Working in batches, if necessary, add the chicken to the pan
and cook, 3 to 4 minutes per side, until golden brown and cooked through. Mise en place While
the chicken cooks, roughly chop the spinach. Thinly slice the endive crosswise, discarding the
root end; combine with the spinach. Mince the garlic. Roughly chop the parsley leaves and
stems. Make the vinaigrette in a bowl, combine the vinegar, honey, ½ the parsley, as much of
the garlic as you'd like and 3 tbsp olive oil (double for 4 portions): season with the remaining
spice blend and S&P to taste. Make the salad & serve to the bowl of greens, add the remaining
parsley and 2 the vinaigrette; season with S&P to taste. Toss to combine thoroughly. Divide the
potatoes, chicken and salad between your plates. Spoon as much of the remaining vinaigrette
over the chicken as you'd like. Bon appétit!
 GRILLED PORK WITH TOMATILLO GROUND CHERRY SALSA & SPICED POTATOES

Ingredients:

• (Double for 4 portions)

• 300G Pork chops
• 140G Multicolored baby peppers
• 1 Bunch of cilantro
• 1 Garlic clove 1 Lime
• 1 Shallot (or onion)
• 450G Potatoes 225g Tomatillos
• 50G Ground cherries
• 9G Grilled pork spice blend (salt, chili powder, garlic, sugar, paprika, coriander seeds,
black pepper, cumin, onion, oregano, lime oil)
Directions: Roast the potatoes Preheat the oven to 450°F. Cut the potatoes into 1-inch-thick
wedges. On a lined sheet pan, toss the potatoes with a drizzle of oil: season with 1/3 of the
spice blend and S&P. Arrange in a single, even layer a roast in the oven, 20 to 25 minutes, until
browned and tender when pierced with a fork. Remove from the oven and set aside in a warm
spot. Mise en place While the potatoes roast, heat your BBQ on high, making sure to oil it first.
Zest and cut the lime into wedges. Remove the husks from the tomatillos; halve crosswise.
Remove the husks from and halve the ground cherries. Peel, halve and mince the shallot Mince
the garlic. Roughly chop the cilantro leaves and stems Cook the pork in a bowl, toss the peppers
with a drizzle of oil and season with S&P Pat the pork chops dry with paper towel; season with
the remaining spice blend and S&P. Add the pork chops to the BBQ (or to a large grill pan,
heating a drizzle of oil on medium-high first), Grill, 3 to 5 minutes on the first side. Flip the pork
and add the peppers. Cook, turning the peppers halfway through, 3 to 5 minutes, until the pork
is browned and cooked through. Set aside to rest for at least 5 minutes before serving. Start the
salsa While the pork cooks, heat a large dry pan on medium-high. Add the tomatillos and cook.
2 to 3 minutes per side, until charred and softened. Transfer to a cutting board. Once cool
enough to handle, roughly chop the charred tomatillos. Wipe out the pan. Finish the salsa in
the same pan, heat a drizzle of oil c n medium-high. Add the shallots, garlic and as much of the
lime zest as you'd like. Cook, stirring frequently, 1 to 2 minutes, until fragrant. Add the ground
cherries and cook, stirring frequently, 2 to 3 minutes, until beginning to soften. Add the diced
tomatillos, juice from up to the lime wedges (to taste). % The cilantro and a drizzle of olive oil:
season with the remaining spice blend and S&P to taste. Stir to combine thoroughly. Plate your
dish Divide the roasted potatoes and finished pork between your plates. Spoon ½ the salsa over
the pork. Garnish with the remaining cilantro and lime wedges. Serve the remaining salsa on
the side. Bon appétit!

EGGS 'COCOTTE' WITH CREAM

Ingredients:

• Butter
• Kosher salt Freshly ground pepper 1/4 cup flat leaf parsley - chopped
• 6 Tbsp. Heavy cream
• 6 Jumbo eggs
• 6 Pieces of buttered toast
Directions: Use small ramekins or soufflé molds holding no more than ½ cup. Butter the molds
and sprinkle salt, pepper and parsley in the bottom of each. Add 1 tbsp. of heavy cream to each
ramekin and break an egg on top. 2. Place the ramekins side by side in a large skillet and
surround them with enough tepid water to come partway up the sides. Cover, bring the water
to a boil and let cook for approximately 4 minutes, until the eggs are barely set and still soft in
the center. 3. Remove the ramekins from the skillet. Sprinkle with a little salt, pepper and
parsley, if desired. Serve in the molds or on toast. Serves: 6 Prep time: 10 minutes.
 PEANUT BUTTER & CHOCOLATE LAYER CAKE

Ingredients:

• 1/2 Cups All-purpose flour

• 1/2 Cups Sugar
• 3/4 Cup Unsweetened cocoa
• 1/2 Tsp. Baking soda
• 3/4 Tsp. Each baking powder and salt
• 2 Eggs
• ½ Cup Milk
• ¼ Cup Sour cream
• 2 Tbsp. canola oil
• 1 Tbsp. coconut oil
• 3½ Tsp. Vanilla, divided
• ¾ Cup Warm coffee
• 8 Oz. Cream cheese, softened
• 1 Cup Creamy peanut butter
• 9 Tbsp. Powdered sugar - divided
• ½/2 Cup Heavy whipping cream
• 5 Cups Prepared chocolate buttercream frosting
Directions: Preheat oven to 350°. Coat 3 (8-in.) round cake pans with cooking spray; line
bottoms of pans with parchment paper. Coat parchment with cooking spray. Whisk together
flour and next 5 ingredients in bowl of a mixer. Add eggs, next 4 ingredients and 2 tsp. vanilla;
beat at low speed until blended. Gradually add coffee; scrape down sides of bowl, and mix at
low speed until smooth. Pour batter evenly into prepared pans. Bake 20 to 25 minutes or until
cake springs back when touched lightly in center. Cool in pans on wire racks 10 minutes;
remove from pans to wire racks and cool completely. Remove paper from layers. Beat cream
cheese and peanut butter at medium speed with mixer until creamy. Add ½ cup powdered
sugar and 1 tsp. vanilla, beating at low speed until blended. Beat cream in a separate bowl at
high speed with an electric mixer until soft peaks form. Add remaining powdered sugar and
vanilla; continue beating to stiff peaks. Gently fold whipped cream into peanut butter mixture
until smooth. Place one cake layer on a serving plate; spread with half of peanut butter fluff,
and top with second layer. Repeat procedure with remaining filling and cake layers. Spread
prepared chocolate frosting over top and sides of cake. Serve immediately or cover and chill up
to 3 days. Makes: 12 servings Prep time: 1 hour 30 minutes Cook time: 25 minutes.

CHICKEN-KALE PASTA

Ingredients:

• 1 (16-Oz.) Package whole-wheat penne pasta

• 4 (6-Oz.) Skinned and boned chicken breasts, cut in 1-in. pieces Kosher salt
Freshly ground pepper
• 2 Tbsp. Each extra-virgin olive oil and unsalted butter
• 4 Garlic cloves, minced 1 cup reduced-sodium chicken broth
• 3/4 Cup Dry white wine 5 oz. kale, stemmed and coarsely chopped
• 2 Cups Grape tomatoes, halved 1 cup (4 oz.) shaved Parmesan cheese
• Garnish: Shaved Parmesan cheese (optional)
Directions: Prepare pasta according to package directions. Drain. Return pasta to Dutch oven;
cover and keep warm. Season chicken with salt and pepper. Cook chicken in a single layer in hot
oil and melted butter in a large skillet over high heat, without stirring, for 1 to 2 minutes. Turn
chicken; cook 2 minutes or until done. Transfer chicken to a plate. Add garlic to skillet. Reduce
heat to medium; cook, stirring constantly, 30 seconds. Add broth and wine, stirring to loosen
browned bits from bottom of skillet. Simmer 6 to 8 minutes or until liquid is reduced by half.
Add kale, stirring until kale wilts. Add kale mixture to reserved pasta. Stir in tomatoes, 1 cup
shaved Parmesan and reserved chicken; toss gently. Top and serve with additional shaved
Parmesan, if desired. Prep time: 25 minutes Cook time: 30 minutes.
 HEATHER'S CILANTRO, BLACK BEAN, AND CORN SALSA

Ingredients:

• 1 (15 Ounce) Can yellow corn, drained

• 1 (15 Ounce) Can white com, drained 2(15 ounce) cans black beans, drained and
rinsed
• 1(145 Ounce) Can Italian-style diced tomatoes, drained
• 1 Bunch Finely chopped cilantro
• 5 Green Onions, finely sliced
• 1 Small Red onion, finely chopped
• 1 Red Bell pepper, seeded and chopped
• 1 Tablespoon Minced garlic
• 1/4 Cup Lime juice
• 1 Avocado peeled, pitted, and diced
• 2 Tablespoons Olive oil, or to taste

Directions: Stir the yellow and white corn, black beans, tomatoes, cilantro, green onion, red
onion, bell pepper, and garlic in a large bowl. Gently mix in the lime juice and avocado. Drizzle
with olive oil to serve.
 PEACH PIE THE OLD FASHIONED TWO CRUST WAY

Ingredients:

• 1 (15 ounce) package pastry for a 9-inch double crust pie

• 1 egg, beaten
• 5 cups sliced peeled peaches
• 2 tablespoons lemon juice
• 1/2 cup all-purpose flour
• cup white sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 2 tablespoons butter
Directions: Preheat the oven to 450 degrees F (220 degrees C). Line the bottom and sides of a
9-inch pie plate with one of the pie crusts. Brush with some of the beaten egg to keep the
dough from becoming soggy later. Place the sliced peaches a large bowl, and sprinkle with
lemon juice. Mix gently. In a separate bowl, mix together the flour, sugar, cinnamon, nutmeg
and salt. Pour over the peaches, and mix gently. Pour into the pie crust, and dot with butter.
Cover with the other pie crust, and fold the edges under. Flute the edges to seal or press the
edges with the tines of a fork dipped in egg. Brush the remaining egg over the top crust. Cut
several slits in the top crust to vent steam. Bake for 10 minutes in the preheated oven, then
reduce the heat to 350 degrees F (175 degrees C) and bake for an additional 30 to 35 minutes,
until the crust is brown and the juice begins to bubble through the vents. If the edges brown to
fast, cover them with strips of aluminum foil about halfway through baking. Cool before
serving. This tastes better warm than hot.
 BLACK BEAN AND CORN SALAD

Ingredients:

• 2 Cans Black beans drained and rinsed

• 1 1/2 Cups Corn kernels fresh, frozen or canned
• 1/4 Cup Red onion minced
• 1 Red Bell pepper diced
• 1 Avocado peeled, pit removed and diced
• 1 Jalapeno ribs and seeds removed, then minced
• 1/3 Cup Cilantro leaves chopped
• 1/3 Cup Olive oil
• 1/4 Cup Lime juice
• 2 Teaspoons Honey
• 1 Teaspoon Chili powder
• 1 Teaspoon Cumin salt and pepper to taste
Directions: Preheat oven to 375 degrees F (190 degrees C). In a medium bowl, mix mayonnaise,
spinach, feta cheese, and garlic until well blended. Set aside. Carefully butterfly chicken breasts,
making sure not to cut all the way through. Spoon spinach mixture into chicken breasts. Wrap
each with a piece of bacon, and secure with a toothpick. Place in shallow baking dish. Cover.
Bake in the preheated oven for 1 hour, or until chicken is no longer pink in the center and the
juices run clear. An instant-read thermometer inserted into the center should read at least 165
degrees F (74 degrees C).
 PINACH STUFFED CHICKEN BREASTS

Ingredients:

• ½ Cup Mayonnaise
• 1 (10 Ounce) Package frozen chopped spinach, thawed and drained
• 1/2 Cup Crumbled feta cheese
• 2 Cloves garlic, chopped
• 4 Skinless - boneless chicken breasts
• 4 Slices bacon
Directions:
 BLUEBERRY PIE

Ingredients:

• 3/4 Cup White sugar

• 3 Tablespoons Cornstarch
• 1/4 Teaspoon Salt
• 1/2 Teaspoon Ground cinnamon
• 4 cups fresh blueberries
• 1 recipe pastry for a 9 inch double crust pie
• 1 tablespoon butter
Directions: Preheat oven to 375 degrees F (190 degrees C). Mix sugar, cornstarch, salt, and
cinnamon, and sprinkle over blueberries. Line pie dish with one pie crust. Pour berry mixture
into the crust, and dot with butter. Cut remaining pastry into 1/2-3/4-inch-wide strips, and
make lattice top. Crimp and flute edges. Bake pie on lower shelf of oven for about 50 minutes,
or until crust is golden brown.
 APPLE BREAD

Ingredients:

• 2 Cups Finely diced apple

• 2 Cups White, spelt, or oat flour
• 2 Tsp. Baking powder
• 3/4 Tsp. Salt
• 1/2 Tsp. Baking soda
• 1/2 Tsp. Cinnamon
• 3/4 Cup Sugar - unrefined if desired
• 1 Cup Milk of choice
• 3 1/2 Tbsp. oil or plesauce for low-fat
• 2 Tsp. Pure vanilla extract
Directions: You can either just add the cinnamon with the dry ingredients, or mix it into 2 tbsp
of the milk and swirl that into the loaf right before baking (for a visual, see the recipe video
above). Preheat oven to 350 F. Stir dry ingredients very well. Add remaining ingredients to form
a batter, smooth into a greased 9x5 pan, and bake 50 minutes or until a toothpick inserted into
the center of the apple bread comes out mostly clean. Let cool. I like to cover with a cloth
overnight and serve the next day, because the flavor and texture are even better. Leftovers can
also be sliced and frozen. If desired, frost with your favorite icing or the simple glaze recipe
written out earlier in this post.
 CRISPY BAKED SWEET POTATO FRIES

Ingredients:

• 2 pounds sweet potatoes (about 2 medium-large or 3 medium)

• 1 tablespoon cornstarch
• 1/2 teaspoon fine sea salt
• 2 tablespoons extra-virgin olive oil
• Optional spices: freshly ground black pepper, cayenne pepper and/or garlic
powder
Directions: Preheat the oven to 425 degrees Fahrenheit with racks in the lower and upper
thirds of the oven (make sure the top rack is about 6" from the heat source and no closer). Line
two large, rimmed baking sheets with parchment paper so the fries don't get stuck to the pans.
Peel the sweet potatoes and cut them into fry-shaped pieces about 1/4" wide and 1/4" thick.
Try to cut them into similarly sized pieces so the fries will bake evenly. Transfer half of the
uncooked fries to one baking sheet, and the other half to the other baking sheet. Sprinkle the
sweet potato fries with the cornstarch (use 1 1/2 teaspoons per pan) and salt (1/4 teaspoon per
pan). Toss until the fries are lightly coated in powder. Drizzle the olive oil over the fries (1
tablespoon per pan) and toss until the fries are lightly and evenly coated in oil, and no powdery
spots remain (use your fingers to rub visible cornstarch into the fries as necessary). Arrange
your fries in a single layer and don't overcrowd; otherwise, they will never crisp up. Bake for 20
minutes, then flip the fries so they can cook on all sides. (The easiest way to flip them is with a
metal spatula. Section by section, scoop up about ten fries and flip them with a quick turn of
the wrist.) Arrange the fries in even layers across the pans again, moving any particularly
browned fries
 HONEY GARLIC WINGS (OVEN BAKED)

Ingredients:

• 50 Split chicken wings

• ¼ Cup Flour
• Salt & pepper to taste
• 1 Tablespoon Olive oil

Sauce

• ½ Cup Honey
• 4 Tablespoons Soy sauce.
• 4 Large Garlic cloves crushed
• 1 Tablespoon Ginger finely diced
• ½ Teaspoon Chili flakes
• 1/3 Cup Water
• 1 Teaspoon Corn starch

Directions: Preheat oven to 425°F. Dab wings with paper towels until completely dry. Toss
wings with flour, salt and pepper. Remove any excess flour and brush with olive oil (or use an
olive oil spray). Line a pan with foil and then place parchment paper on top (you may need 2
pans) and bake 35 minutes turning at 20 minutes. Meanwhile, combine sauce ingredients in a
small pan. Bring to a boil, reduce heat and simmer about 10 minutes or until slightly thickened
and sauce coats the back of a spoon. Take wings from oven, toss with sauce and return to the
oven for 10 minutes, turning after 5 minutes. Allow to cool 10 minutes. As the sauce cools, it
thickens. Stir the wings every few minutes to coat in the sauce as it thickens.
 Basic Crepes

Ingredients:

• 1 Cup all-purpose flour

• 2 Eggs
• 1/2 Cup Milk
• 1/2 Cup Water
• 1/4 Teaspoon Salt
• 2 Tablespoons Butter – melted

Directions: In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the
milk and water, stirring to combine. Add the salt and butter; beat until smooth. Heat a lightly
oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle,
using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the
batter coats the surface evenly. Cook the crepe for about 2 minutes, until the bottom is light
brown. Loosen with a spatula, turn and cook the other side. Serve hot.
 EATING IN – GIGANTIC TURTLE CANDIES

Ingredients:

• 1 Bag (11 Cups popped) Butter-flavored microwave popcorn

• No-Stick cooking spray
• 63 Pecan halves
• 1 Bag caramels, unwrapped
• 2 Tbsp. Butter
• 2 Tbsp. Milk
• 1 Bag (12 Ounces) Semisweet chocolate morsels

Directions: Prepare popcorn according to package directions. Remove all unpopped kernels.
Place popcorn in large bowl; set aside. Spray 2 large baking sheets with cooking spray. Arrange
21 groups of three pecan halves in cloverleaf pattern on baking sheet. Place caramels, butter
and milk in microwave-safe bowl; microwave on high 3 to 4 minutes or until caramels are
melted, stirring once. Pour over popcorn; gently toss to evenly coat. Allow to cool 2 minutes.
Spray hands with cooking spray. Shape popcorn into 1-inch mounds; press onto centre of each
pecan cloverleaf. Melt chocolate morsels in microwave on high for 2 minutes or until smooth
when stirred. Drizzle over each caramel mound. Chill 1 hour or overnight.
 EATING IN-BLUE VELVET CAKE

Ingredients:

• 1 Cup Blueberries 2 cups almond milk 2 tsp balsamic vinegar

• 2-1/2 Cups Flour
• 2 Cups Sugar
• 4 Tbsp. Cocoa powder
• 1 Tsp. Baking powder
• 1 Tsp. Baking soda
• 1 Tsp. Salt
• 1/2 Cup Olive oil
• 4 Tsp. Vanilla extract
• 1/2 Ripe Banana, mashed
• 1 Tsp. Blue food coloring (optional)

Directions: Preheat oven to 350F. Grease 2 round 9-inch cake pans. In a food processor or using a hand
blender, blend the blueberries. In a small saucepan over medium heat, add blueberries and reduce by
1/2, 10 minutes. In a small mixing bowl, mix the almond milk and vinegar. Allow to curdle. In a large
mixing bowl, sift the flour, sugar, cocoa powder, baking powder, baking soda and salt. To milk, add oil,
blueberry concentrate, vanilla, banana and blue food colouring (if using). Add wet ingredients to dry
ingredients and mix with a hand mixer until lump-free. Divide the batter between the baking pans and
place in oven. Bake for 25-30 minutes. Sprinkle with icing sugar or top with your favourite icing. Garnish
with blueberries and serve with soy ice cream.
 EATING IN – WATERMELON DONUTS

Ingredients:

• Watermelon slices shaped like doughnuts Sugar to taste

• Sour cream
• Vanilla to taste
• Slivered almonds

Directions: Cut out doughnut shapes from 11/2-inch-thick slices of seedless watermelon. Sweeten sour
cream with sugar and a touch of vanilla to taste. Frost half of the watermelon doughnut slices and
sprinkle with almonds. Add another layer of watermelon slices and top with sweetened sour cream.
Sprinkle toasted slivered almonds and serve.
 EATING IN APPLE AND CINNAMO

Ingredients:

• 1 Crumble with Vanilla Sauce

• Apple crumble:
• 4 Mcintosh apples, peeled, cored and sliced
• 1 Tbsp. Cinnamon
• 1/3 Cup Sugar
• 1/3 Cup Room temperature butter, divided
• ½ Cup Brown sugar
• ½ Cup Flour
• ½ Cup Rolled oats

Vanilla Sauce:

• 1 Cup 35% Cream

• 1/3 Cup Sugar
• 1 Tbsp. Vanilla
• 3 Egg yolks
Directions: Apple crumble: Preheat oven to 350F. Place apples into a greased 9-inch x 9-inch
baking dish. Combine the cinnamon and sugar and sprinkle over apples. With fingers, scatter 2
tbsp of butter over apples. In a bowl, add brown sugar, flour and rolled oats. Add remaining
butter and work mixture with fingers until combined. Spoon the mixture over the apples and
bake until the crust is golden and the apples are tender, about 25 minutes. Vanilla sauce: In a
medium saucepan over high heat, bring the cream to a boil. Remove from heat and set aside. In
a medium bowl, add sugar, vanilla and egg yolks and whisk until the eggs become foamy. While
continuing to mix, slowly add the cream. Return mixture into the saucepan and cook over
medium heat until the sauce starts to thicken. Do not boil. Cool before serving.
 EATING IN-KEY LIME PIE

Ingredients:

• Frozen pie shell

• 1 Can sweetened condensed milk
• 4 Egg yolks, beaten.
• ½ cup fresh lime juice (approx. 6 limes)
• Whipped cream
Directions: Preheat oven to 400'F and prepare the pie shell according to package directions.
Remove from oven and set aside to cool. Lower oven temperature to 350°F. Whisk together
sweetened condensed milk, egg yolks and lime juice in a medium bowl until well combined.
Pour lime filling into baked pie crust. Place pie on baking sheet and bake for 15 minutes.
Remove from oven and cool completely at room temperature. Serve with whipped cream.
 EATING IN ALMOND CHOCOLATE CHEWS

Ingredients:

• 1 Package (2 cups) butterscotch chips

• 1 Package (2 cups) chocolate chips
• 1 Cup Raisins
• 1 Cup Dried cranberries
• 1½ Cups Salted pretzels, broken in half
• 2 Cups Whole almonds, dry roasted
Directions: In a large double boiler or large bowl over gently simmering water, melt chocolate
and butterscotch chips, about 10 minutes. Once melted, turn off heat. Add raisins, cranberries,
pretzels and almonds. Gently stir, making sure no water gets into the bowl. Drop teaspoonfuls
onto wax paper-lined cookie sheet. Refrigerate until set, about 30 minutes.
 EATING IN – CANADA WATERMELON CAKE

Ingredients:

• 1½ Cups Cake-and-pastry flour

• Pinch salt
• 5 Large Eggs, at room temperature
• ¾ Cup Granulated sugar
• 1 Tsp. Vanilla 1/3 cup unsalted butter - melted
• 1 Seedless Watermelon
• 4 Cups Whipped topping

Into bowl, sift together flour and salt, set aside. In large bowl, using electric mixer on high
speed, beat eggs, sugar and vanilla until mixture is pale yellow, has tripled in size, and forms a
ribbon when beaters are lifted, about 10 minutes. Using a rubber spatula, fold flour mixture
into egg mixture one-third at a time. Add butter, quickly fold in. Pour into greased and floured
13x9-inch pan; level with spatula. Run spatula through to remove air bubbles. Place on middle
rack of oven. Bake at 350°F until edges shrink from sides and tester inserted in comes out clean,
about 30 minutes. Place on wire rack. Run knife around edges of cake. Cool in pan for 10
minutes. Invert onto platter. Cool completely. Icecake with whipped topping. Remove rind from
watermelon and carve two 3x8-inch rectangles, no more than 1 inch thick. Carve the shape of a
maple leaf from a 1-inch thick, 5-inch square of watermelon. Place pieces on cake top to form
the Canadian flag.
 EATING IN- THE NO-CAMPFIRE FRUITED S'MORES BARS

Ingredients:

• 2 Cups Graham cracker crumbs

• ½ Tsp. Ground cinnamon
• 2/3 Cup Butter, melted 1 cup 35% whipped cream
• 1 Package (8 Oz) Cream cheese - softened
• 1/3 Cup Granulated suga
• 1 Tsp. Vanilla
• 1 Cup Chopped strawberries
• 1 Cup Mini-marshmallow
• ½ Cup Mini chocolate chips – divided
Directions: Preheat oven to 350°F. Line a 13 x 9-inch metal baking pan with parchment paper,
leaving a 2-inch overhang in a bowl, stir together graham cracker crumbs and cinnamon. Drizzle
with butter and stir. Spread into prepared pan, forming an even base. Bake for about 10
minutes. Let cool. In a medium bowl, whip cream until stiff peaks form. In a bowl, beat cream
cheese, sugar and vanilla until smooth. Fold whipped cream into cream cheese mixture. Add
strawberries, marshmallows and ½ cup of the chocolate chips and stir gently. Spread over base.
Cover and refrigerate for about 2 hours or until firm. Cut into bars. Drizzle melted chocolate
chips.
 EATING IN-HONEY WALNUT ICE CREAM SANDWICHES

Ingredients:

• ½ Cup Unsalted butter, at room temperature

• ½ Cup Sugar
• ½ Cup Honey
• 1 Egg
• 1 ¾ Cup Flour
• ½ Tsp. Baking soda
• ½ Tsp. Cinnamon
• ½ Tsp. Nutmeg
• ½ Tsp. Salt
• 1½ Cups Walnut pieces, toasted
• ½ Cup Dark chocolate chips (optional)
• Ice cream

Directions: In large, dry skillet over medium-high heat, toast walnuts, stirring occasionally, until
lightly brown, about 1 to 2 minutes. Set aside and let cool. Preheat oven to 350°F. In a medium
bowl, cream butter and sugar together with a hand mixer, about 2 minutes. Add honey and egg,
beat to incorporate. Sift together flour, baking soda, cinnamon, nutmeg and salt. Add flour
mixture to wet ingredients and stir to combine. Mix in walnuts and chocolate chips. Place 1 tbsp
portions of cookie dough 2 inches apart on a parchment-lined baking sheet and bake for 10 to
12 minutes or until edges are golden brown, Let cool. Place a scoop of ice cream on the bottom
cookie, then top the ice cream with a second cookie. Repeat process with remaining cogies and
ice cream. Serve immediately or wrap each in plastic wrap and place in freezer for up to two
weeks.
 EATING IN- MINI COFFEE CAKES

Ingredients:

• 1/3 Cup Packed brown sugar

• 3 Tbsp. Chopped pecans 2 tbsp each dried cherries, dried blueberries
• 2 Tbsp. Diced dried apricots
• 1-3/4 Cups All-purpose flour
• 2 Tsp. Baking powder
• 1 Tsp. Baking sod
• 1/2 Tsp. Ground cardamom
• 1/4 Tsp. Salt
• 3/4 Cup Butter, softened
• 3/4 Cup Packed brown sugar
• 3 Eggs
• 1 Tbsp. Vanilla
• 2 Tsp. Instant espresso powder or coffee granules
• 1 Cup M ashed Ontario potatoes, cooled

Directions: Filling: In bowl, combine sugar, pecans, cherries, blueberries, apricots and
cardamom; set aside. In another bowl, whisk flour, baking powder, soda, salt and cardamom. In
large bowl, beat butter and brown sugar until fluffy. Beat in eggs, beating well after each one. In
small bowl, combine vanilla and espresso powder. Add to butter mixture. Alternately beat in
flour mixture and mashed potato, making 3 additions of flour and 2 of potato until smooth and
well combined. Spoon 2/3 of the batter among 10 greased Yorkshire pudding pans or 6 greased
mini-Bundt pans. Sprinkle with filling. Spoon remaining batter over top, spreading evenly. Bake
at 350°F for 20 minutes. Drizzle with glaze: 1 cup icing sugar mixed with 4 tsp milk or cream or
sprinkle with icing sugar.
 EATING IN-MAPLE BLUSH SMOOTHIE

Ingredients:

• 1 Cup Milk
• 1/2 Cup Vanilla yogurt
• 2 Cups Strawberries
• 2 Tbsp. Maple Syrup

Directions: Blend all ingredients until smooth.

 EATING IN – PLUM'ILICIOUS

Ingredients:

• 1 Lb. Ripe plums, golden or blue, washed and pitted

• 2 Tbsp. Honey
• 1 Tbsp. Freshly chopped mint
• 1 Tsp. Lemon juice
• ½ Lemon - Zest
• 1 Cup Crushed ice (or 2 cups cubed ice)
• Splash sparkling wine, e.g. Champagne or Prosecco
• Garnish: fresh mint sprigs

Directions: In a blender, add plums, honey, mint, lemon juice and zest and blend until smooth,
scraping down the sides as necessary. Add ice and blend until slushy Distribute evenly between
four glasses, top with a splash of sparkling wine and a sprig of mint.
 EATING IN ROSE REISMAN'S TRIPLE CHOCOLATE BROWNIES

Ingredients:

• 2 Cup Granulated sugar

• ½ Cup Vegetable oil
• 1 Egg
• 1 Tsp. Pure vanilla extract ½ cup unsweetened cocoa powder
• ½ Cup All-purpose flour 1 tsp baking powder
• ½ Cup Low-fat yogurt or sour cream
• ½ Cup Semi-sweet chocolate chips
• ½ Cup Light cream cheese
• 2 Cup Icing sugar
• 1½ Tsp. Unsweetened cocoa powder
• 1½ Tsp. Water dusting of icing sugar
Directions: Preheat the oven to 350°F. Spray an 8-inch square pan with cooking oil. For the
brownies, combine the sugar, oil, egg and vanilla in a bowl and mix well. Add the cocoa, mixing
it in well. Add the flour, baking powder, yogurt and chocolate chips, mixing just until combined
and smooth. Don't overmix. Pour the batter into the prepared pan. Bake in the centre of the
oven for 15-20 minutes, just until set. Do not overbake. Cool on a rack for 15 minutes before
icing. To make the icing, place cream cheese, icing sugar, cocoa powder and water in a blender
or food processor and process until smooth. Spread over the top of the brownies. Cut into
squares and garnish with a dusting of icing sugar, or drizzle melted dark and white chocolate
over top.
 EATING IN WALNUT SHORTBREAD HOUSE

Ingredients:

• HORTBREAD:
• 1 Cup Butter, softened
• ½/2 Cup Superfine sugar
• 1 Tbsp. Vanilla
• 2 Cups All-purpose flour
• 1/8 Tsp. Salt
• 1 cup walnuts, chopped

ICING:

• ½ cup water
• ½ cup meringue powder
• 4 2/3 cups icing sugar

Directions: SHORTBREAD: In large bowl, beat butter and sugar until fluffy; stir in vanilla. Add
flour, salt and walnuts; stir. Pat dough into ball, wrap in plastic wrap and freeze 30 minutes or
until firm. Place dough between 2 sheets of parchment paper and roll to ½-inch thickness. Cut
into shapes for house; gently remove from parchment paper and place on baking sheet. Pat
excess dough into ball, wrap in plastic wrap and freeze for laterase. Bake shapes in centre of
300F oven 30 minutes or until golden. Let cool completely before transferring gently to rack.
Repeat with remaining house shapes. ICING: In medium bowl, beat water and powder 2
minutes or until foamy. Add sugar, beat 4 more minutes or until very stiff peaks form. Makes 3
cups. To assemble house: With pastry bag fit with desired tip, pipe icing along edges to secure
pieces of house together. Let sit at least 4 hours or until completely dry before decorating.
Decorate with walnut halves, candies, pretzels and other goodies as desired.
 EATING IN- PERFECT PEACHES AND CREAM TART

Ingredients:

• 1 Frozen Pie shell

• 2½ Cups Peeled and sliced peaches
• 3 Egg yolks, beaten
• ¾ Cup Sour cream
• ¾ Cup Sugar
• ¼ Cup Flour
Whipped cream
• *Variation: substitute fresh peaches with 2½ cups well-drained canned sliced
peaches.
Directions: Preheat oven to 400'F and prepare pie shell according to package directions.
Remove from oven and set aside to cool. Lower oven temperature to 350°F. Arrange the peach
slices in overlapping circles in the baked pie crust. Combine egg yolks, sour cream, sugar and
flour in a medium bowl and beat until smooth. Pour mixture over the peaches. Place pie on
baking sheet and bake for 45 to 50 minutes. Remove from oven and cool completely at room
temperature. Serve with fresh whipped cream. Tip: A sure way to evenly peel peaches is to
blanche them. Slice an X at the bottom of the peach with a paring knife and then plunge them
into boiling water for about 40 seconds, or when you see the cut begin to peel. Remove and
submerge them into ice water. When cool enough to handle, slip the skins off with your fingers
or paring knife.
 MICROWAVE CHOCOLATE CHIP COOKIE IN A MUG

Ingredients:

• 1 tablespoon (14g) unsalted butter

• 1 tablespoon (13g) caster sugar
• 1 tablespoon (13g) dark brown sugar
• 1/8 teaspoon pure vanilla extract
• small pinch salt
• 1 egg yolk, room temp if possible, but not necessary
• 3 tablespoons (30g) plain flour
• 2 heaping tablespoons (30g) dagsemisweet chocolate chips
Directions: Choose a microwave-safe mug/ramekin/small bowl. It doesn't have to be large, as
the cookle doesn't rise like microwave cakes do, if at all. Place the butter in the mug and melt in
the microwave; do this in 15 second intervals at about 70% power (it should be melted, not
boiling). When you have small bits of butter remaining, take it out of the microwave and gently
swirl, or stir, the butter until the bits have melted. To the melted butter, add sugars, vanilla and
salt. Stir well. Add the egg yolk and stir well to combine. Add the flour, and stir until combined.
The consistency of the dough should be similar to real cookie dough; if it's too runny, add a
touch more flour until the consistency is firmer, or if it's too stiff, add a splash of milk. Add the
chocolate chips and stir to evenly distribute throughout the dough. Flatten the surface of the
dough with the back of the spoon. Microwave at about 70% power for 30-40 seconds. Do not
overcook. For your first time, only cook for 30 seconds; if it's still looking quite wet on top,
microwave at 70% power for another 10 seconds, The cookie will continue to cook once it's
removed from the microwave, and it will be very hot.
 Lemon Crinkle Cookies

Ingredients:

• 1/2 Cup Butter, softened

• 1 Cup Sugar
• 1/2 Teaspoon Vanilla
• 1 Egg
• 1 Teaspoon Lemon zest
• 1 Tablespoon Lemon juice
• 1/4 Teaspoon Salt
• 1/4 Teaspoon Baking powder
• 1/8 Teaspoon Baking soda
• 1 1/2 Cups Flour
Directions: Preheat oven to 350. Prepare cookie sheets. Cream butter and sugar until fluffy.
Whip in vanilla, egg, lemon zest and juice. Stir dry ingredients together and gradually mix with
the wet ingredients. Pour 1/2 cup icing sugar on a plate. Roll teaspoon of cookie dough into a
ball and roll in icing sugar. Place on baking sheet. Bake 9-11 minutes or until bottoms begin to
barely brown. Remove from oven and cook about 3 minutes before transferring to cooling rack.
 APPLE PIE

Ingredients:

Pare, core, and thinly slice:

• 6 Cups Apples.

Combine, and sift over the apples:

• 1 ½ Tbsp. Cornstarch
• ½ Cup Sugar
• 1/8 Tsp. Salt
• ¼ Tsp. Cinnamon
• 1/8 Tsp. Nutmeg
Directions: Stir the apples gently until they are well coated. Place them in layers in the pie shell.
Dot with butter. Cover with pastry. Bake in 450 deg. oven for 10 minutes. Reduce heat to 350
deg. and bake for 35 - 45 min.