4 chicken breasts, skin on
Salt and pepper
4 oz vegetable oil
2 tbsp Dijon mustard
2 oz bread crumbs
1 tsp each of dried rosemary, thyme and basil
red pepper, quartered
8 Portobello mushrooms
6 oz goat cheese cut into 4 slices,
Salt and crushed black pepper
12 asparagus spears
4 sprigs of fresh rosemary
Season chicken with salt and pepper. Add oil to a hot frying pan and sear chicken on both sides, skin side first. Remove from heat and brush chicken with mustard and crust with breadcrumb & dried herb mixture. Place chicken in a shallow dish and bake in pre-heated oven (375F) until it reaches an internal temperature of 165F. Brush red pepper with oil and season with pepper. Add to chicken and cook until tender.
Clean and remove stems from mushrooms. In a separate pan sautÈ mushrooms in a little oil until tender, about 5 minutes, and season with salt and pepper. Place a slice of goat cheese in between two mushroom caps and place in a 375F oven for about 5 minutes or until cheese is melted.
Steam asparagus until tender.
Once chicken & peppers are done, remove from the oven and let rest for about 5 minutes.
To serve, arrange asparagus, mushrooms, red pepper and herb crusted chicken and garnish with rosemary.
1 cup dried lentils
2 bay leaves
2 garlic cloves, peeled and bruised
1/4 tsp dried oregano
3 cups water
1 small red onion, diced
1 medium red bell pepper, seeded and finely diced
6 tbsp extra virgin olive oil
6 tbsp red wine vinegar
2 garlic cloves, minced
Salt and freshly ground pepper
6 oz feta cheese, crumbled
18 pitted kalamata olives
Fresh mint sprigs
Rinse the lentils and place in a large saucepan with bay leaves, garlic cloves and oregano. Cover with water and bring to a boil, reduce heat to low, and simmer until lentils are tender about 20 minutes. Drain and cool.
For the vinaigrette, whisk olive oil, vinegar, minced garlic, salt and pepper, in a small bowl. Mix the lentils with the red pepper and onion. Add the vinaigrette and mix well. Set aside for at least 30 minutes. Season with salt and pepper, if needed. Toss the lentil salad with chopped mint and serve on a platter. Garnish with crumbled feta, olives and mint sprigs.
Serving option. To create light bite sized appetizers, scoop salad into small Romaine lettuce leaves. Garnish with feta cheese and olives and arrange on a serving platter.
Serves 6 - 8
2 tbsp olive oil
2 cups onion, chopped
2 cloves garlic, minced
1 celery stalk, chopped
1 medium carrot, chopped
1 tsp dried oregano
1 tsp dried basil
1/2 tsp dried rosemary
1/2 tsp black pepper
1 bay leaf
1 cup zucchini, chopped
5 cups vegetable stock
2 cups dried mixed beans, soaked and cooked
1 cup dried pasta shells
2 cups tomatoes, chopped
Shaved Parmesan cheese
SautÈ the onion and garlic in olive oil for 5 minutes. Add celery, carrot,
herbs, and pepper. Cover and simmer for about 10 minutes, stirring occasionally.
Add zucchini and vegetable stock, cover and simmer for an additional 15 minutes.
Add beans and simmer for 5 minutes. Bring soup to a boil, add pasta and stir
occasionally until pasta is tender (7-10 minutes). Stir in the tomatoes, salt to taste
and serve. Top with parsley and shaved Parmesan cheese.
8 slices of your favorite crusty bread
4 tomatoes, sliced
8 large bocconcini balls, sliced
16 slices of prosciutto
4 small basil leaves, julienned
Salt and cracked black pepper
Extra virgin olive oil
Toast the bread and place on a serving platter or individual plates.
Top with tomatoes, bocconcini, prosciutto and basil.
Sprinkle with salt and pepper and drizzle with oil and balsamic vinegar.
Serve alone, or as a side to your favorite green salad.
8 lamb chops, about 1 inch thick
3 tbsp chopped fresh thyme or 2 tsp dried thyme
1 tbsp lemon juice
3 garlic cloves, minced
3 tbsp olive oil
2 tsp salt
1/2 tsp ground black pepper
Place lamb chops in a glass or ceramic dish. In a small bowl,
mix all other ingredients. Rub mixture on both sides of the meat.
Place lamb in a shallow dish and cover with plastic wrap. Marinate
for 1-2 hours at room temperature or up to 24 hours in the
refrigerator. On a hot, well-oiled grill, cook the lamb chops for
about 15 minutes, turning once until browned on both sides.
Serve with your favorite grilled vegetables or a salad.
2/3 cups icing sugar
1 tub mascarpone
1 cup whipping cream (add about 1/4 cup sugar while whipping)
1/2 cup sugar
1/4 cup water
3 egg whites
1 cup Kahlua or coffee liquor
Espresso coffee for dipping cookies
Cocoa for topping
Combine powdered sugar and mascarpone in a bowl and beat at high speed until well blended. Gently fold in 1 cup of whipped cream.
Combine 1/2 cup sugar, 1/4 cup water, and 3 egg whites, and beat at high speed until stiff peaks form. Gently fold egg white mixture into
mascarpone mixture. In a bowl combine espresso coffee and Kahlua or coffee liquor. Dip Saviardi cookies into espresso mixture and line
a bottom of 8-inch square baking dish. Spread 1/3 of mascarpone mixture over it. Repeat layering, you should finish with a layer of mascarpone
mixture. Gently spread whipped cream over the top layer of mascarpone and sprinkle with cocoa. Cover with plastic wrap and refrigerate
for at least 24 hours before serving.
1 baguette cut into bite sized pieces and toasted
2 cups curly endive, washed and cut into small pieces
1 cup radicchio washed, and cut into small pieces
1 cup English cucumber, diced
1 ripe avocado, diced 12 cherry tomatoes, cut in half
1/2 red onion, peeled and diced
8 oz smoked salmon cut into long, thin strips
4 oz extra virgin olive oil
1 1/2 oz red wine vinegar
Salt and pepper to taste
Combine all ingredients, except vinaigrette, in a bowl and toss very gently.
Whisk oil, vinegar, salt and pepper. Pour over the salad and toss lightly.
Note: half the volume of the salad should be toasted baguette
¼ cup olive oil
1 cup wine vinegar
1 cup copped chili peppers
1 tbsp Dijon mustard
2 cloves crushed garlic
1 tsp salt
1 tbsp finely chopped oregano
1 tbsp finely chopped thyme
8 4-oz center-cut pork chops
1 lb new potatoes (approximately 1 ¼ inch in diameter), quartered
1 clove garlic, crushed
2 tbsp chopped flat leave parsley
salt and pepper
For pork chops:
Combine chili peppers, olive oil, wine vinegar, Dijon mustard, crushed garlic, chopped oregano, chopped thyme, and salt. Place chops in single layer in marinade, turning once to coat both sides. Marinade meat in a refrigerator for 4 hours, or overnight. Drain off marinade. Grill chops on direct high heat for about 8 minutes, turning once halfway through grilling.
Clean and quarter new potatoes. Combine olive oil, crushed garlic, salt and pepper. Coat potatoes well. Place potatoes in a grilling basket. Grill potatoes on medium heat for about 15 minutes, turning occasionally.
Place one pork chops on a serving plate with a side of grilled potatoes. Garnish potatoes with parsley.
Makes 8 burgers
1 lb (750 g) minced lamb
2 tbsp chopped basil
1 tbsp chopped chives
1 tbsp chopped rosemary
1 tbsp chopped thyme
2 tbsp lemon juice
1 cup (80 g) breadcrumbs
lettuce leaves, rinsed and dried
2 tomatoes, sliced
1 cup (250ml) Greek Yogourt
4 garlic cloves, crushed
salt and pepper to taste
In a mixing bowl combine the lamb with the herbs, lemon juice,
breadcrumbs, egg and season well with salt and pepper. Mix well
with your hands. Divide mixture into 8 portions and shape into patties.
Cook burgers on a hot grill for 5 to 10 minutes on each side or until
Yogourt garlic sauce
Combine Greek yogourt and minced garlic in a bowl. Season with salt
and pepper to taste. Cut pita bread in half. Open pocket and spread
yogourt mixture on the inside. Insert a burger and garnish with lettuce
leaves and tomatoes.
1 tbsp finely chopped garlic
1 tbsp finely chopped rosemary
2 tsp finely chopped thyme
¾ tsp fresh ground pepper2 tbsp extra virgin olive oil
8 lamb chops, 1 ¼ inch thick
Mix chopped garlic and salt and crush it with a knife until you create a paste.
Add all the herbs and mix well until evenly distributed. Add 2 tbsp of oil and mix well.
Trim excess fat from the lamb chops. Coat both sided of the lamb chops with the garlic
herb mixture. Grill lamb chops over direct medium heat 10 to 12 minutes (for medium rare),
turning once halfway through the frilling time.
Serve with your favorite green salad.
3 large chili peppers
8 large Bocconcini cheese balls
1 handful basil leaves, coarsely chopped
extra virgin olive oil
1 lemon, juiced
fresh ground pepper
Toast chili peppers on a barbecue until soft and skins are charred.
Place peppers in a bowl and cover with plastic wrap for 5 minutes.
Slice Bocconcini balls ¼ inch thick.
Once the peppers cooled down enough to be handled, peel off the
blackened skin, remove all the seeds and thinly slice.
Arrange cheese sliced on a plate. Sprinkle with chili peppers and basil leaves.
Drizzle with extra virgin olive oil and lemon juice. Season with salt and pepper.
¼ lb dried tri-colour pasta (fusilli or similar shape)
(you can substitute with whole wheat pasta)
½ cup cucumbers, sliced then quartered
1 red pepper, thinly sliced
1/2 cup black olives, wedged
¼ cup green onions, sliced
4 oz feta cheese
½ cup extra virgin olive oil
4 tbsp fresh lemon juice
1 tsp finely chopped oregano
2 tsp finely chopped basil
1 tsp honey
Cook pasta al dente . Place cooked pasta in a large mixing bowl.
Add red pepper, black olives, green onions and feta cheese.
Toss gently. In a small bowl whisk all salad dressing ingredients.
Adjust the seasoning of the salad dressing to taste.
Pour dressing over pasta mixture and toss.
8oz ( 250 g) thin asparagus spears, trimmed
2 avocadoes, ripe but firm
2 tbsp fresh lemon juice
1 tbsp toasted sesame seeds
assorted herbs: basil, flat leave parsley, oregano, coarsely chopped
4 tbsp extra virgin olive oil
1 tbsp finely chopped fresh basil
Bring water to boil in a medium saucepan. Add the asparagus spears and cook for
2 minutes. Asparagus should stay crunchy. Remove from the boiling water and refresh in cold water.
Cut the avocados in half and remove the stones. Dice avocados and add it immediately to the lemon juice. This will prevent the avocado from turning brown.
Remove avocado from the lemon juice, reserving all the juice.
Place asparagus and avocado in a bowl, add toasted sesame seeds and assorted herbs.
In a small bowl combine extra virgin olive oil and lemon juice, whisking it until blended well. Add finely chopped basil, salt and pepper.
Pour dressing over the asparagus and avocado mixture and toss gently.
2 cups fresh raspberries
2 tbsp sugar or sugar substitute
1 tsp cornstarch
2 tsp grape unsweetened concentrated juice
½ tsp lemon juice
½ cup quick cooking oats
¼ cup all purpose flour
¼ cup brown sugar
½ tsp cinnamon
¼ cup butter
Place raspberries in a greased baking dish. Mix together 2 tbsp of sugar,
cornstarch, grape juice and lemon juice. Pour over fruit. In a large mixing
bowl combine oats, flour, brown sugar and cinnamon. Cut in butter until
mixture has a crumbly texture. Sprinkle over fruit mixture. Bake in preheated
oven (375 degrees) for 20 to 25 minutes or until filling bubbles.
Remove from the oven and let cool. Serve warm with a scoop of vanilla ice cream.
1 ½ cup of strawberries, cleaned and cut in quarters
1 ½ cup raspberries
2 cups blueberries
¾ cup brown sugar or equivalent in sweetener for no sugar recipe
2 cups all purpose flour
1 tsp salt2/3 cup butter
2 tbsp butter
4 tbsp ice water
1 tbsp melted butter
2 tbsp cream
2 tbsp sugar
In a medium bowl, combine berries. In a separate bowl mix together ¾ cup brown sugar and ¼ cup flour.
Sprinkle over berry mixture and stir gently. Set aside.
To make crust: In a large bowl, mix 2 cups of flour with salt. Cut in 2 tbsp of butter until texture resembles coarse cornmeal. Remove 1/3 of the mixture and place in a separate bowl. Add water to the smaller portion of the mixture and mix to form a paste. Add to the rest of the flour mixture and stir until dough forms a ball. Let rest for 20 minutes.
Divide dough in half. Roll out bottom crust and place in 9 inch pie pan.
Preheat oven to 400 degrees F (200 degree C)
Mix 1 tablespoon melted butter and lemon juice into fruit filling. Spoon berry mixture into pastry-lined pie pan. Roll out top crust and place over filling. Crimp edges. With a knife make incisions in the top layer to create vents. Brush lightly with cream and sprinkle with sugar.
Bake in preheated oven for 10 minutes. Reduce temperature to 350 degrees F (175 degrees C) and bake for 40 to 50 minutes, until crust is golden.
¼ cup sugar
1 tsp allspice
1 small lemon
Maple syrup to taste
1 cup white flour
1 ½ tsp baking powder
¼ cup (1/2 stick) butter
1 cup half and half
Simmer the washed blueberries gently with sugar, allspice,
and the lemonπs juice and grated rind. Add maple syrup to taste.
Meanwhile rub the flour, salt, baking powder and butter into
crumbs and blend in enough cream to make a smooth, creamy dough.
Carefully spoon the dough on top of the blueberries mixture,
cover the pan, and simmer until the crust puffs and sets.
Serve with additional maple syrup.
4 cups fresh blueberries
1 can (16 0z) whole berry cranberry sauce
3 tbsp balsamic vinegar
1 ½ tsp grated orange peel
1 tsp ground ginger
½ tsp crushed red pepper
¼ tsp black pepper
Sterilize 250 ml Mason jars in boiling water. Set screw bands aside, heat Snap lids in hot water (not boiling). Keep jars and snap lids hot until ready to use.
In a medium saucepan, combine blueberries, cranberry sauce, sugar, balsamic vinegar, orange peel, ginger and red and black peppers. Bring to boil. Boil uncovered, stirring frequently, until slightly thickened, 15 to 20 minutes.
Ladle mixture into hot jars to within ¼ inch of the top rim. Using non-metallic utensil, remove any bubbles from jars. Clean jar rim removing any stickiness. Close jars securely and firmly. Do not overtighten. Place jars in a canner and boil for 10 minutes. Remove from the canner and let sit for 24 hours. After cooling, check jar seals. Store in a cool, dark place.
Alternately, ladle mixture into clean jars, cover and refrigerate for up to 3 weeks.
13/4 cup water
2 cups whole blackberries
juice of one lemon
2 cups sugar
1 pkg liquid fruit pectin
Sterilize six 250 ml Mason jars in boiling water. Set screw bands aside, heat Snap lids in hot water (not boiling). Keep jars and snap lids hot until ready to use.
Peal, core and cut apples in 8 pieces. Combine apples and 1 cup of water in a large stainless steel saucepan. Bring to boil. Cover and simmer for about 10 minutes or until apples are tender. Remove from heat. Place apples and liquid in a blender and puree until smooth. Pour applesauce into a clean, large stainless steel saucepan.
Lightly crush blackberries and add to applesauce. Add juice of one lemon and sugar. Stir in ¾ cup of water. Gradually stir 1 pkg of liquid pectin. Stirring constantly, bring to a full, rolling boil. Boil hard for 1 minute, stirring constantly. Remove from heat.
Skim any foam from the top. Ladle mixture into hot jars to within ¼ inch of the top rim. Using non-metallic utensil, remove any bubbles from jars. Clean jar rim removing any stickiness. Close jars securely and firmly. Do not overtighten. Place jars in a canner and boil for 10 minutes. Remove from the canner and let sit for 24 hours. After cooling, check jar seals. Store in a cool, dark place.
4 cups crushed strawberries
1 cup maple syrup
1 cup apple juice
3 tbsp lemon juice
1 cup sugar
1 pkg fruit pectin
Sterilize six 250 ml Mason jars in boiling water. Set screw bands aside, heat snap lids in hot water (not boiling). Keep jars and snap lids hot until ready to use.
Wash, hull and crush strawberries. Place strawberries into a large stainless steel saucepan. Add maple syrup, apple juice, lemon juice and sugar. Bring to a rolling boil. Turn the heat to medium high and boil for 10 minutes stirring to prevent mixture from sticking to the bottom of saucepan. Gradually stir Fruit pectin into fruit. Return mixture to rolling boil and stirring constantly boil hard for 1 minute. Remove from heat and skim foam. Ladle mixture into hot jars to within ¼ inch of the top rim. Using non-metallic utensil, remove any bubbles from jars. Clean jar rim removing any stickiness. Close jars securely and firmly. Do not overtighten. Place jars in a canner and boil for 10 minutes. Remove from the canner and let sit for 24 hours. After cooling, check jar seals. Store in a cool, dark place.
Excellent to serve with pancakes or French toast.