Ontario Apple Oatmeal Crisp Servings: 8 Ingredients 1 cup (250 mL) quick-cooking or old-fashioned rolled oats 1/3 cup (75 mL) flour, preferably whole wheat 1/2 cup (125 mL) brown sugar, packed 1 tsp (5 mL) cinnamon 1/4 tsp (1 mL) salt 1/3 cup (75 mL) unsweetened apple juice 3 tbsp (45 mL) butter or margarine, melted or soft 5 Ontario Apples, peeled and thinly sliced 1 tbsp (15 mL) fresh lemon juice Preparation In a bowl, combine oats, flour, 1/3 cup (75 mL) of the brown sugar, half the cinnamon and the salt. Stir in half the apple juice and all the butter. Set aside. In a greased 8-inch (2 L) square baking dish, combine apples, lemon juice, remaining apple juice, remaining brown sugar and remaining cinnamon. Sprinkle oatmeal mixture evenly over apples. Bake in a 375°F (190°C) oven until apples are tender and topping is golden brown, 30 to 40 minutes

Applesauce Serves 20 INGREDIENTS 3 to 4 lbs apples 1 tbsp lemon zest 3 Tbsp lemon juice (more or less to taste) 3 inches cinnamon stick 1/4 cup dark brown sugar 1 cup water 1/2 tsp salt *To prep the apples, use a sharp vegetable peeler or paring knife and cut away the outer peel. Then quarter the apple and use a paring knife to cut out the tough core parts from the quarters. Or use an apple peeler corer. METHOD 1 Place the peeled, cored, and quartered apples into a large pot. Add the strips of lemon peel, the lemon juice, cinnamon stick, sugars, water and salt. (You might want to start with half the sugar at this point and add more to taste later.) Bring to a boil on high heat, then lower the temperature, cover the pot, and maintain a low simmer for 20-30 minutes, until the apples are completely tender and cooked through. 2 Once the apples are cooked through, remove the pot from the heat. Remove the lemon peels and the cinnamon stick. Use a potato masher to mash the cooked apples in the pot to make a chunky applesauce. For a smoother applesauce you can either run the cooked apples through a food mill, or purée them in a blender. (If you use a blender, do small batches and do not fill the blender bowl more than halfway.) Add more sugar to taste. If too sweet, add more lemon juice. This applesauce is delicious either hot or chilled. It pairs well with pork chops for savory dishes, it's terrific with cottage cheese as a snack or light lunch, and it's great with vanilla ice cream or yogurt. Freezes well and will last at least a year in a cold freezer.

Baked pork chop Makes 1 serving (1 serving = 1 pork chop) 1 pork chop 11/2 tsp canola oil 2 thin onion slices dash salt dash ground pepper 1 tbsp brown sugar 1 tbsp ketchup Preheat the oven to 350°F. Brown the pork chop in oil over medium heat. Season the chop with salt and pepper and place in a shallow baking dish. Top the pork chop with onion slices, brown sugar and ketchup. Cover and cook for 30 minutes. Uncover and cook until done, about 30 minutes longer. Baked potato soup Serves 4 2 large baking potatoes peeled and thinly sliced 3 cup milk ½ head cauliflower chopped 1 bunch scallions chopped 4 slices bacon 1 cup shredded cheddar cheese ¼ cup sour cream Salt and pepper to taste Directions In large sauce pan combine potatoes, milk and 1 tsp salt, cover and bring to boil. Lower heat, add cauliflower and scallion whites cooking until tender then puree soup. Meanwhile cook bacon until crisp then crumble. Divide soup into bowls and top with shredded cheese, sour cream, crumbled bacon and scallion greens.

Baked sweet potato fries Serves 4 Ingredients 2 sweet potatoes (1 1/2 pounds), each cut into 12 wedges 1 ½ tbsp extra-virgin olive oil 3 tbsp finely chopped flat-leaf parsley Directions Position racks in the upper and lower thirds of the oven and preheat to 450 degrees. On a foil-lined baking sheet, toss the sweet potatoes with the olive oil and 1 tablespoon parsley; season with salt and pepper. Spread in a single layer and bake on the lower rack until tender and crisp around the edges, about 20 minutes Baked Zucchini Chips Servings: 4 INGREDIENTS: 2 medium zucchini, cut into 1/4-inch slices 1/2 cup seasoned dry bread crumbs 1/8 teaspoon ground black pepper 2 tablespoons grated Parmesan cheese 2 egg whites DIRECTIONS: 1. Preheat the oven to 475 degrees F (245 degrees C). 2. In one small bowl, stir together the bread crumbs, pepper and Parmesan cheese. Place the egg whites in a separate bowl. Dip zucchini slices into the egg whites, then coat the breadcrumb mixture. Place on a greased baking sheet. 3. Bake for 5 minutes in the preheated oven, then turn over and bake for another 5 to 10 minutes, until browned and crispy.

Broccoli Gratin Yield: 4 to 6 side-dish servings Ingredients 1/4 cup unsalted butter, plus more for the baking dish 3 tablespoons all-purpose flour 1 1/2 cups whole milk 1 1/2 teaspoons kosher salt, plus more as needed Pinch freshly grated nutmeg Freshly ground black pepper 2 pounds broccoli (about 4 heads), cut into small florets (about 8 cups) 1 cup grated sharp Cheddar (about 4 ounces) 1/2 cup fresh bread crumbs Directions Place a rack in the middle of the oven and preheat to 450 degrees F. Butter an 8-by-8-by-2-inch baking dish or an 8-cup gratin dish. Melt 3 tablespoons of the butter in a medium saucepan over medium heat. Whisk in the flour until smooth. Cook, stirring, for 1 minute. Add the milk, 1 1/2 teaspoons salt, and nutmeg and bring to a boil while whisking constantly. Lower the heat and simmer, stirring occasionally, until the white sauce is thickened, about 10 minutes. Season with pepper. Remove from the heat. Meanwhile, bring about 1-inch of water to a boil in a large saucepan and set up a collapsible steamer on top. Put the broccoli in the steamer and season with salt. Cover, and steam until crisp-tender, about 5 minutes. Put the broccoli in the prepared dish, sprinkle with half of the cheese and pour on the sauce. Cover with the remaining cheese. Melt the remaining 1 tablespoon butter in a medium skillet over medium-high heat. Add the bread crumbs and cook, stirring, until lightly browned, about 2 minutes. Cover the gratin with the bread crumbs. Bake until lightly browned and bubbly, about 20 minutes. Serve immediately.

Brown Rice pilaf serves 10 Ingredients 2 cups water 1 cup uncooked brown rice 1/2 teaspoon dried basil 2 medium carrots, cut into thin 1-inch strips 1 cup chopped onion 9 green onions, cut into 1-inch strips 1/2 cup raisins 2 tablespoons olive oil 1 package (10 ounces) frozen peas, thawed 1 teaspoon salt Directions In a small saucepan, bring water to a boil. Stir in rice and basil. Reduce heat to medium-low; cover and simmer for 30-35 minutes or until rice is tender and water is absorbed. fluff with a fork. Meanwhile, in a large nonstick skillet, stir-fry the carrots, onion, green onions and raisins in hot oil for 5-7 minutes or until vegetables are lightly browned. Add the peas and salt; cook 1 minute longer or until vegetables are tender. Stir in pecans and rice; heat through.

Butternut squash mac and cheese serves 8 INGREDIENTS 1 small butternut squash (about 1 pound), peeled, seeded, and cut into 1-inch cubes (about 3 cups) 1 cup homemade or low-sodium canned chicken stock, skimmed of fat 1 1/2 cups nonfat milk Pinch of freshly grated nutmeg Pinch of cayenne pepper 3/4 teaspoon coarse salt Freshly ground black pepper 1 pound elbow macaroni 4 ounces extra-sharp cheddar cheese, finely grated (about 1 cup) 4 tablespoons Parmesan cheese, finely grated (1 ounce) 2 tablespoons fine breadcrumbs 1 teaspoon olive oil Olive-oil, cooking spray 1/2 cup part-skim ricotta cheese DIRECTIONS Preheat oven to 375 degrees. Combine squash, stock, and milk in a medium saucepan; bring to a boil over medium-high heat. Reduce heat to medium; simmer until squash is tender when pierced with a fork, about 20 minutes. Remove from heat. Mash contents of saucepan; stir in nutmeg, cayenne, and salt, and season with black pepper. Stir to combine. Meanwhile, bring a large pot of water to a boil. Add noodles; cook until al dente according to package instructions, about 8 minutes. Drain, and transfer to a large bowl; stir in squash mixture, cheddar, ricotta, and 2 tablespoons Parmesan. Lightly coat a 9-inch square baking dish (4 inches deep) with cooking spray. Transfer noodle mixture to dish. In a small bowl, combine breadcrumbs, remaining 2 tablespoons Parmesan, and oil; sprinkle evenly over noodle mixture. Cover with foil, and bake 20 minutes. Remove foil, and continue baking until lightly browned and crisp on top, 30 to 40 minutes more. Serve immediately.

Butternut Squash Basmati Rice SERVINGS: 4 TO 5 INGREDIENTS 1 tablespoon unsalted butter 1 teaspoon whole cumin seeds 1 teaspoon mustard seeds 1 cup basmati rice 3/4 pound peeled butternut squash, cut into 1/4-inch dice (2 cups) 2 cups water 2 teaspoons kosher salt 1. In a medium saucepan, melt the butter. Add the cumin and mustard seeds and cook over high heat until the mustard seeds begin to pop, about 30 seconds. Add the rice and diced squash and stir to coat with the butter. Add the water and salt and bring to a boil. Cover and cook over very low heat until the squash is tender and the water is completely absorbed, about 15 minutes. Remove from the heat and let the rice stand, covered, for 5 minutes. Fluff the rice with a fork and serve right away

Caesar salad Ingredients

• 6 anchovy fillets packed in oil • 1 small garlic clove • 2 large egg yolks* • 2 tablespoons fresh lemon juice • 3/4 teaspoon Dijon mustard • 5 tablespoons olive oil, divided • 1/2 cup vegetable oil • 3 tablespoons finely grated Parmesan • 3 cups torn 1" pieces country bread • 3 romaine hearts • Kosher salt • Freshly ground black pepper

Preparation 1 The Dressing Chop together 6 anchovy fillets packed in oil, 1 small garlic clove, and a pinch of kosher salt. Use the side of a knife blade to mash into a paste, then scrape into a medium bowl. Whisk in 2 large egg yolks*, 2 tablespoons fresh lemon juice, and 3/4 teaspoon Dijon mustard. Adding drop by drop to start, gradually whisk in 2 tablespoons olive oil, then 1/2 cup vegetable oil; whisk until dressing is thick and glossy. Whisk in 3 tablespoons finely grated Parmesan. Season with salt, freshly ground black pepper, and more lemon juice, if desired. Can be made 1 day ahead. 2 The Croutons Make your own. Tearing, not cutting, the bread ensures nooks and crannies that catch the dressing and add texture. Toss 3 cups torn 1" pieces country bread with 3 tablespoons olive oil on a baking sheet; season with kosher salt and freshly ground black pepper. Bake at 375°F, tossing occasionally, until golden, 10-15 minutes. 3 The Lettuce Use whole leaves from 3 romaine hearts to feed 6 people. They provide the ideal mix of crispness, surface area, and structure. 4 The Cheese Caesars crowned with a mound of grated Parmesan may look impressive, but all that clumpy cheese mutes the dressing. Instead, use a vegetable peeler to thinly shave a modest amount on top for little salty bursts. 5 The Assembly Skip the tongs. Use your hands to gently toss the lettuce, croutons, and dressing, then top off with the shaved Parm.

Shredded Apple Carrot Salad Servings: 6 INGREDIENTS: 2 tablespoons sesame seeds 2 cups shredded carrots 1 Granny Smith apple, cored and shredded 1/2 cup chopped fresh parsley 1/4 cup lemon juice 2 tablespoons apple cider vinegar 1 tablespoon white sugar 1 clove garlic, minced 1 teaspoon salt 1/2 teaspoon ground black pepper 2 tablespoons safflower oil DIRECTIONS: 1. Heat a skillet over medium heat; pour sesame seeds into the hot skillet. Cook, stirring often, until sesame seeds are lightly browned and fragrant, 3 to 5 minutes. Remove from heat. 2. Mix carrots, apple, toasted sesame seeds, and parsley together in a bowl. 3. Whisk lemon juice, vinegar, sugar, garlic, salt, and pepper together in a separate bowl; slowly drizzle safflower oil into lemon juice mixture while continuing to whisk. Pour dressing over carrot mixture; toss to coat. carrot and zuchinni pasta with miso honey dressing Serving Size : 20 -------- ------------ -------------------------------- 4 pounds carrots -- spiralized 4 pounds zucchini -- spiralized 2 tablespoons soy sauce 2 teaspoons lemon juice 2 teaspoons rice wine 1 1/2 tablespoons rice vinegar 1 tablespoon olive oil 2 teaspoons honey 1 tablespoon miso Directions combine soy, lemon juice, rice wine, rice vinegar, olive oil, honey, and miso. Mix with spiralized carrots and zuchinni and serve.

Cheese and Vegetable Quinoa Bites Servings: 24 bites Ingredients 2 cups cooked quinoa 2 large eggs 3 carrots, shredded 1 ½ cups fresh spinach, chopped 1 medium shallot, chopped 2 teaspoons garlic 4 ounces sharp cheddar cheese, grated **Or, to your liking 2 tablespoons flour Sea salt and pepper, to taste Instructions 1. Preheat the oven to 350 degrees. 2. Lightly spray a mini muffin pan with cooking spray. 3. In a large bowl, combine all of the ingredients together, mixing until thoroughly combined. 4. Using a melon baller or a tablespoon, place rounded drops of the mixture into each cup of the muffin pan, pressing each one down lightly with your fingers to make sure that each one is firmly packed. 5. Bake until lightly golden, about 15-20 minutes. 6. Serve immediately.

Chimichurri Chicken Thighs Recipe Yield: Makes 3 to 4 servings as a main course Ingredients For the Chimichurri Sauce: 2 cups (50 grams) packed parsley leaves and tender stems 3 to 4 garlic cloves, finely minced (1 tablespoon minced) 1 medium shallot, finely chopped 1 teaspoon kosher salt 1/2 to 1 teaspoon crushed red pepper flakes or 1 jalapeño pepper, chopped 1/2 cup (120 ml) olive oil 1/3 cup (80 ml) red wine vinegar For the Chicken: 6 skin-on, bone-in chicken thighs (about 2-1/4 pounds) 1 tablespoon neutral flavored oil (such as vegetable oil, canola or grape seed oil) Kosher salt Directions Make Chimichurri Sauce: Finely chop the parsley then add to a bowl with the garlic, shallot, salt, red pepper flakes (or chopped chile pepper), olive oil and the red wine vinegar. Stir. (Or, puree all ingredients in a food processor or blender). Let the sauce stand at room temperature for 20 minutes before serving. Prepare the Chicken Thighs: Heat the oven to 400º F. Rub chicken thighs with the oil and season them with salt. Nestle the chicken thighs skin-side down into a cold, large oven-safe skillet. Heat the pan over medium heat and cook undisturbed until most of the fat renders and skin is golden brown, 10 to 15 minutes. Flip the chicken. Transfer skillet to the oven and cook 15 to 20 minutes longer, or until a thermometer inserted into the thickest part of the chicken reads 175º F. Transfer to a plate and let rest 5 minutes before serving with chimichurri sauce spooned on top.

Chocolate Avocado Pudding Servings: 4 INGREDIENTS: 2 large avocados - peeled, pitted, and cubed 1/2 cup unsweetened cocoa powder 1/2 cup brown sugar 1/3 cup coconut milk 2 teaspoons vanilla extract 1 pinch ground cinnamon DIRECTIONS: 1. Blend avocados, cocoa powder, brown sugar, coconut milk, vanilla extract, and cinnamon in a blender until smooth. Refrigerate pudding until chilled, about 30 minutes Cornmeal crusted fish sticks Serves 4 Ingredients 1/2 cup light sour cream 2 tablespoons mayonnaise 1 tablespoon lemon juice, plus lemon wedges for serving 1 shallot, finely chopped Salt and pepper 1/3 cup cornmeal 1/3 cup whole wheat breadcrumbs 3/4 cup buttermilk 4 5 oz skinless, boneless tilapia filets, each cut lengthwise into thirds Directions Position racks in the upper and lower thirds of the oven and preheat to 450 degrees . In a small bowl, stir together the sour cream, mayonnaise, lemon juice, shallot, 1/2 teaspoon salt and 1/4 teaspoon pepper. Cover and refrigerate until ready to serve. In a medium bowl, whisk together the cornmeal, breadcrumbs, the remaining 2 tablespoons parsley, 3/4 teaspoon salt and 1/4 teaspoon pepper. In another bowl, combine the buttermilk and fish, turning to coat. Working with 1 piece at a time, coat the fish with the cornmeal mixture; transfer to the prepared baking sheet. Bake on the upper rack until golden-brown, 12 to 14 minutes. Serve with the fries, dipping sauce and lemon wedges.

Cucumber mint salad serves 6 1 large cucumber, peeled •2 limes •1 tbsp white vinegar (rice or wine) •½ tbsp caster sugar •a large handful of mint leaves •1 small chilli, finely sliced Finely slice half of the cucumber into a large bowl. Cut the skin off the lime, then cut out the segments. Add these to the bowl and squeeze any juice out of the bit left in the middle. Add the vinegar and sugar, cover and leave in the fridge. When ready to serve, slice and add the remaining cucumber, the mint and the chilli and toss together. Season with salt and a touch more vinegar if you like.

Deconstructed Vegetable Lasagna Makes 3 servings (1 serving = 1 cup) 1 tsp canola oil ½ onion, chopped 1 cup Homestyle Tomato Sauce see recipe 4 mushrooms, sliced 1 ½ cups whole wheat noodles ½ cup cottage cheese 1 small pkg frozen chopped spinach, thawed and drained 1 egg, beaten 1 tsp garlic powder ¼ tsp salt ¼ tsp pepper ½ cup mozzarella cheese, shredded Preheat the oven to 375°F (190°C). Heat the oil in a frying pan over medium heat. Add the onions and cook until clear. Add the tomato sauce and mushrooms. Bring the mixture to a boil and then turn it down to low and let it simmer for 10 minutes. Cook the noodles according to the instructions on the package. In a bowl, mix together the cottage cheese, spinach, egg, garlic powder, salt and pepper. Set aside. Grate ½ cup mozzarella cheese and set aside. Spoon one third of the sauce into the bottom of a casserole dish. Cover with 2 lasagna noodles (cut the noodles if needed to make them fit into the pan). Spread another third of the sauce over the noodles and cover with 2 more noodles. Spread the cottage cheese, spinach and egg mixture over the noodles and cover with the last 2 lasagna noodles. Spoon the final third of the sauce over the noodles and top with mozzarella cheese. Bake uncovered for 20-30 minutes until heated through and the cheese is melted. Substitutions: • Use any kind of vegetable oil instead of canola oil. • Use store bought pasta sauce if you don’t have any Homestyle Tomato Sauce with Herbs on hand. • Use regular or spinach lasagna noodles instead of whole wheat. • Use a mix of mozzarella and cheddar cheese or other cheeses. Use a cheese that has 20% M.F. or less.

Quick Edamame Salad Servings: 16 INGREDIENTS: 1 (16 ounce) package frozen shelled edamame (green soybeans), thawed 1 (16 ounce) package frozen sweet corn, thawed 1 (16 ounce) package frozen sweet peas, thawed 1 (12 ounce) can black beans, drained and rinsed (optional) 1/2 red onion, minced 1/4 cup olive oil, or to taste 1/4 cup red wine vinegar, or to taste 1/2 teaspoon salt 1/2 teaspoon dried parsley 1/4 teaspoon ground black pepper 1/4 teaspoon dried basil 1/4 teaspoon garlic powder DIRECTIONS: 1. Mix edamame, corn, peas, black beans, and red onion in a large bowl. 2. Stir olive oil, vinegar, salt, parsley, black pepper, basil, and garlic powder into edamame mixture. 3. Chill in refrigerator at least 30 minutes before serving. Fish and potato skewers serves 8 Ingredients 500 g sustainable haddock or cod sources, trimmed of all skin and bone and cut into 2.5cm cubes • 255 g new potatoes, boiled, halved 1. For the marinade • 2 thumb-sized pieces fresh ginger, thinly sliced • juice and zest of 1 lemon • 1 teaspoon turmeric • 2 cloves garlic • 2 dried chillies, crumbled • 1 handful fresh mint • 4 tablespoons yoghurt Directions Put all of the marinade ingredients except for the yoghurt into a food processor and blitz, stir in the yogurt. Skewer fish alteratively with new potatoes. Grill 2 minutes per side and serve.

French roasted salmon Makes 4 servings Ingredients Marinade: 1 tsp (5 mL) dried thyme 1 tsp (5 mL) dried rosemary 1/4 cup (50 mL) olive oil 2 tbsp (25 mL) chopped oil-packed sun-dried tomatoes 1 tbsp (15 mL) Dijon mustard 1/2 tsp (2 mL) chilli flakes Salt to taste Salmon: 4 6-oz (175-g) salmon fillets, skin-on 2 oz (50 g) snow pea pods, cut in half on the diagonal 4 green onions, cut in 2-inch (5-cm) pieces 6 cherry tomatoes, halved and seeded Directions Combine thyme, rosemary, olive oil, sun-dried tomatoes, mustard and chili flakes in a mini chop and process until combined. Mixture should have a chunky texture. Spread marinade over salmon and season with salt. Preheat oven to 450 F (230 C). Place tomatoes in an oiled oven-proof baking dish large enough to hold the salmon fillets. Bake for 10 minutes. Remove dish from oven and toss tomatoes with snow pea pods and green onions. Place salmon on top. Bake uncovered, for 12 minutes or until white juices appear and salmon is just cooked through. Serve salmon fillets with some vegetables and any juices.

Greek briam Serves 6 Ingredients 1 kg ripe tomatoes, peeled and sliced (35 oz.) 1/2 kg potatoes, sliced (18 oz.) 1/2 kg aubergines, sliced (18 oz.) 1/2 kg courgette, sliced (18 oz.) 3/4 cup olive oil 1 red onion, sliced 2 cloves garlic, finely chopped 2 tbsps chopped parsley salt and freshly ground pepper Instructions To prepare this delicious briam recipe, start by preparing your vegetables. Peel and cut the potatoes in slices. Wash thoroughly the courgettes and aubergines and slice into 1cm slices. Alternatively you can cut the vegetables in chunks. Peel the tomatoes and cut into thin slices. (You can also use green bell peppers). To bake the briam use a large baking pan, approx. 30*35cm, so that the vegetables are not layered too deep. Layer the bottom of the pan with sliced tomatoes and season. Place on top the sliced vegetables and season well. Sprinkle with the onion and garlic and top with the rest of the tomatoes. Season well, garnish with chopped parsley and drizzle with olive oil. Cover the briam with aluminum foil and bake in preheated oven at 200C (both top and bottom heating elements on) for 1 1/2 to 2 hours. Uncover the briam halfway through cooking time, toss the vegetables and continue baking until nicely coloured. Serve this traditional briam dish with salty feta cheese and lots of bread. Enjoy!

Greek chick pea salad makes 8 Ingredients 2 (15 ounce) cans garbanzo beans, drained 2 cucumbers, halved lengthwise and sliced 12 cherry tomatoes, halved 1/2 red onion, chopped 2 cloves garlic, minced 1 (15 ounce) can black olives, drained and chopped 1 ounce crumbled feta cheese 1/2 cup Italian-style salad dressing 1/2 lemon, juiced 1/2 teaspoon garlic salt 1/2 teaspoon ground black pepper Directions Combine the beans, cucumbers, tomatoes, red onion, garlic, olives, cheese, salad dressing, lemon juice, garlic salt and pepper. Toss together and refrigerate 2 hours before serving. Serve chilled. Easy Homemade Greek Cookies Recipe Makes 48 cookies Ingredients 250g butter (9 ounces) 1 cup sugar 2 eggs zest of 1 orange juice of 1 orange 1 teaspoon vanilla extract 3 tbsps mastic liqueur (optional) 650g soft flour, sifted (23 ounces) 3 tbps baking powder (flat, not heaped!) Instructions To prepare these orange flavored Greek cookies, all you have to do is to add all the ingredients together into a large bowl and blend with your hands, until combined. Shape the cookies with your hands, giving them any shape you like and bake at 180C for 20-25 minutes, until nicely colored. Remember to use some parchment paper layered on the baking tray so that they don’t stick and leave some distance between the cookies, as they will rise a bit when baked!

Greek Panzanella Yield: 6 servings Ingredients Good olive oil 1 small French bread cut into 1-inch cubes (6 cups) Kosher salt 1 cucumber, unpeeled, seeded, and sliced 1/4-inch thick 1 red bell pepper, large diced 1 yellow bell pepper, large diced 1 pint cherry or grape tomatoes, halved 1/2 red onion, sliced in half rounds 1/2 pound feta cheese, cut in 1/2-inch cubes 1/2 cup kalamata olives, pitted For the vinaigrette: 2 cloves garlic, minced 1 teaspoon dried oregano 1/2 teaspoon Dijon mustard 1/4 cup good red wine vinegar 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 1/2 cup good olive oil Directions Heat 3 tablespoons olive oil in a large saute pan. Add the bread cubes and sprinkle with salt; cook over low to medium heat, tossing frequently, for 5 to 10 minutes, until nicely browned. Add more olive oil as needed. Place the cucumber, red pepper, yellow pepper, tomatoes and red onion in a large bowl. For the vinaigrette, whisk together the garlic, oregano, mustard, vinegar, 1 teaspoon salt and the pepper in a small bowl. While still whisking, add the olive oil and make an emulsion. Pour the vinaigrette over the vegetables. Add the feta, olives and bread cubes and mix together lightly. Set aside for 30 minutes for the flavors to blend. Serve at room temperature.

Greek salad makes 6 Ingredients 3 large ripe tomatoes, chopped 2 cucumbers, peeled and chopped 1 small red onion, chopped 1/4 cup olive oil 4 teaspoons lemon juice 1 1/2 tsp dried oregano salt and pepper to taste 1 cup crumbled feta cheese 6 black Greek olives, pitted and sliced Directions In shallow salad bowl, or on serving platter, combine tomatoes, cucumber, and onion. Sprinkle with oil, lemon juice, oregano, and salt and pepper to taste. Sprinkle feta cheese and olives over salad. Serve.

Greek Yogurt Cake with Orange Syrup (Portokalopita) Ingredients 200g yogurt (2% fat) (7 ounces) 300 ml corn oil (1 and 1/4 of a cup) 300 ml sugar (1 and 1/4 of a cup) 300ml orange juice ( 1 and 1/4 of a cup) 20g baking powder (4 tsps) zest of 1 1/2 orange 1 tsp vanilla extract 440-450g phyllo dough (15 ounces) For the syrup 400ml water (1 and 2/3 of a cup) 400ml sugar (1 and 2/3 of a cup) zest of 1 orange 1 cinnamon stick (optional) Instructions Unwrap the phyllo dough from the plastic sleeve; place the sheets on a large surface and leave at room temperature for 20 minutes, in order to dry well. Alternatively, spread a few on a large baking tray and bake at 100C, until dry; repeat with the rest. To prepare this greek yogurt cake, start first by preparing the syrup. Pour into a pot the water, the sugar and the orange zest (and a cinammon stick) and bring to the boil. Simmer for 5-10 minutes, until the sugar is dissolved and the syrup has thickened. Leave aside to cool. In the meantime prepare the mixture for the yogurt cake. Pour the corn oil into a large bowl, add the sugar and whisk. Add the yogurt, the orange juice, the orange zest and the vanilla extract and whisk well, until the ingredients combine and the mixture is smooth. Add the baking powder, and blend lightly. Tear the sheets of the phyllo dough into small pieces, using your hands and add into the mixture; whisk well Using a cooking brush, oil the bottom and the sides of a baking tray (approx.20x30cm / 8×12 inch) and pour in the mixtute. bake in preheated oven at 170-180C for 40-50 minutes until, nicely coloured and cooked through. Check if it is ready, by making a hole with a knife. If the knife comes out clean, then the cake is ready. To finish the yogurt cake, ladle slowly the cold syrup over the hot cake (allow each ladle of syrup to be absorbed, before ladling again). Allow time for the syrup to be absorbed and put in the refrigerator. Greek yogurt cake is ideally served cold, not hot, so that it does not crumble.

Herb Roasted Potatoes Servings: 4 INGREDIENTS: 1 tablespoon olive oil 1 tablespoon minced garlic 1 tablespoon chopped fresh basil 1 tablespoon chopped fresh rosemary 1 tablespoon chopped fresh parsley 1/2 teaspoon red pepper flakes 1/2 teaspoon salt 4 large potatoes, peeled and cubed DIRECTIONS: 1. Preheat oven to 475 degrees F (245 degrees C). 2. Combine oil, garlic, basil, rosemary, parsley, red pepper flakes, and salt in a large bowl. Toss in potatoes until evenly coated. Place potatoes in a single layer on a roasting pan or baking sheet. 3. Roast in preheated oven, turning occasionally, until potatoes are brown on all sides, 20 to 30 minutes.

Honey Roasted Carrots And Parsnips Servings: 4 INGREDIENTS: 3 carrots, peeled 3 parsnips, peeled 2 tbsp olive oil 1/4 cup honey salt and ground black pepper to taste DIRECTIONS: 1. Preheat oven to 350 degrees F (175 degrees C). 2. Arrange carrots and parsnips in a baking dish; drizzle with olive oil. Toss to evenly coat vegetables. Pour honey over coated vegetables and season with salt and pepper; toss to coat. 3. Bake in the preheated oven until vegetables are very tender, about 40 minutes.

Jamaican Shephards pie serves 10 •450g ground beef •1tbsp vegetable oil •1 large onion, sliced •1 medium carrot, diced •1 stick celery, chopped •2 cups peas •1tbsp plain flour •2tbsp Jerk spice •enough beef stock to cover •1kg sweet potato •1tbsp honey •100g butter •salt •pepper •2 tsp cinnamon Method 1.Fry the onion, carrot and celery over a medium heat for five minutes until softened, and then transfer to a large casserole dish. 2.Fry the beef for a five minutes until browned. Add the flour and stir for a minute, then add the Jerk seasoning and fry for a further minute. Transfer to the casserole and stir into the vegetables. Season to taste. Put the lid on the casserole and cook for two hours at 140°C/gas mark 1. 3.Half an hour before the end of the casserole's time in the oven, peel the sweet potatoes and boil for 20 minutes. Drain and mash with the butter, cinnamon and honey until smooth, and season to taste. 4.Add back enough of the reserved gravy to moisten. Add the sweet potato mash evenly and fork over to create cross-hatch pattern. 5.Return, uncovered to the oven and bake at 200°C/gas mark 6 for 30 minutes until the peaks of the potato are crispy and light brown. 6.Serve with the reserved gravy

Kalamata Pork loin with Rosemary Servings: 4 INGREDIENTS: 1 pound pork loin 1/2 teaspoon salt 1/4 teaspoon pepper 1 tablespoon olive oil 1 tablespoon chopped fresh rosemary 1 clove garlic, minced 1/2 cup dry red wine 1/2 cup chicken stock 1/8 cup sliced kalamata olives 1 tablespoon minced lemon zest DIRECTIONS: Heat 1 tablespoon olive oil in a skillet over medium-high heat. Cook pork in olive oil until browned, turning once. Transfer meat to a metal baking pan, add rosemary and garlic to the pan and cook in a 400F oven until medium doneness. Remove from oven and take pork out of pan letting it rest. Place pan on medium heat, pour in wine, and bring to a boil. Boil until the liquid is thick. Pour in chicken stock, and boil until volume is reduced by half. Stir in olives and lemon zest. Pour sauce over the meat, and serve

Garlic Lemon & Dill Chicken (gluten-free, dairy-free) Makes 4 servings

Ingredients 8 chicken thighs, skin off, bone-in (could also sub with skinless boneless (or bone-in) chicken breasts 1/4 cup dill, chopped (could also use 2 Tbsp dried dill) 1 head garlic (10 cloves) peeled 1 Tbsp olive oil 1 tsp lemon zest Juice of 1 lemon (hand squeezed) Pinch salt & pepper Directions In a large 9×11 oven safe dish, combine all the ingredients and toss together. This can be done ahead of time (up to a day ahead) and left to marinate, or done just before you are set to make it.

Set your oven to 375 degrees F. Place the chicken in the oven uncovered for 25-30 minutes until it starts to brown and the chicken is no longer pink

Lemon yogurt parfait Serves 6 Ingredients 800g strained yogurt (28 ounces) 400g sweetened condensed milk (14 ounces) zest and juice of 1 lemon 200g biscuits Petit beurre or digestive (7 ounces) Instructions To prepare this creamy yogurt dessert, add the yogurt, condensed milk and the zest and juice of 1 lemon in a large bowl, whisk, until the ingredients combine and the mixture is smooth and creamy like a mousse. To serve, place some crumbled biscuits on the bottom of a glass or a bowl and top with the yogurt mousse. Layer the ingredients, according to your preference and top with some lemon or lime zest and crushed dark chocolate.

Loukoumades Delicious Lenten Greek Honey puffs recipe Makes 30 pieces Ingredients 200g self rising flour (7 oz.) 50g corn starch (1.7 oz.) 280g water (9.8 oz.) 9g dry active yeast (1 1/2 tbsp) 1 tbsp honey 1 tsp salt honey and chopped walnuts for garnish Instructions To prepare this delicious Greek honey puffs recipe, start by dissolving the yeast in the water. Cover with plastic wrap and allow to rise for about 5 minutes, until it starts bubbling. In a separate bowl add the flour, corn starch and salt and blend to combine. Add the flour mixture in the yeast mixture and pour in the honey. Whisk all the ingredients together, until the batter is smooth. Cover the bowl with plastic wrap and let the dough rise for about 30 minutes. Into a medium sized frying pan pour enough vegetable oil to deep fry the loukoumades. Heat the oil to high heat (175-180C) until it begins to bubble. Test if the oil is hot enough by dipping in some of the dough. If it sizzles the oil is ready. Take a handful of the dough in your palm and squeeze it out, between your thumb and index finger, onto a wet teaspoon. Then drop it in the oil and fry until golden. Repeat this procedure until the surface off the pan is comfortably filled. It is important to dip the spoon in a glass of water every time, so that the batter doesn’t stick on it. While being fried, use a slotted spoon to push the honey puffs into the oil and turn them around, until golden brown on all sides. Place the loukoumades on some kitchen paper to drain and repeat with the rest of the dough. When done, place these delicious golden Greek honey puffs on a large platter, drizzle with (heated) honey and sprinkle with cinnamon and chopped walnuts. Enjoy!

Mosaiko recipe (Greek Chocolate and Biscuits Dessert) Makes 12 Ingredients 250g unsalted butter, melted (9 ounces) 200g icing sugar (7 ounces) 3 tbsps cocoa powder 2 eggs (separated into whites and yolks). If you are buying eggs in the US it is recommended that you pasteurise them by placing them in a saucepan filled with water and fitted with a thermometer. Turn on the heat and bring the water up to 140F. Keep the water temperature at 140F for 3 minutes (and no more than 142F), reducing the heat on the burner if necessary. Remove eggs from hot water and rinse thoroughly with cold water. 2 tbsps cognac or orange juice 1 tsp vanilla extract 300g Petit beurre, crushed (11 ounces) a pinch of salt a pinch of sugar Instructions To prepare the mosaiko, separate the eggs into whites and yolks. Add the egg whites, a pinch of salt and a pinch of sugar in the mixer’s bowl. Make sure your egg whites, bowl and whisk attachments are clean and free of any water. Whisk the egg whites until white and foamy. Add 35g icing sugar and whisk until the mixture is very thick and glossy and a long trailing peak forms when the whisk is lifted (meringues). In the meantime melt the butter. Pour the melted butter into a large bowl, add the icing sugar, the cocoa powder, the vanilla extract and whisk to combine. Add the egg yolks and whisk. Add the meringues and blend with light circular movements. At the end add the crushed biscuits and mix. Layer a rectangular baking cake tin with some plastic wrap and pour in the mixture. Place in the fridge or the freezer for 1-2 hours. Turn the form upside down onto a platter; remove the plastic wrap and serve the mosaiko in slices with some vanilla ice cream. Store in the fridge.

Moussaka Serves 12 Base ingredients 6 eggplants vegetable oil (for frying the eggplants) For the meat sauce 750g minced beef or lamb (26 ounces) 2 red onions (chopped) 2 cloves garlic (chopped) 1 tin chopped tomatoes (400g/ 14 oz.) 2 tbsp tomato puree 1 teaspoon sugar 1 glass red wine sea salt and freshly ground black pepper 1 bay leaf a pinch cinnamon or one cinnamon stick 1/4 cup olive oil For the béchamel sauce 875ml milk (3 and 1/2 cups) 100g butter (3.5 ounces) 100g flour (3.5 ounces) a pinch of nutmeg 2 egg yolks 100g Parmigiano-Reggiano (3.5 ounces) Instructions To prepare this Greek moussaka recipe, begin by preparing the eggplants. Remove the stalks from the eggplants and cut them into slices, 1 cm thick. Season with salt and place in a colander for about half an hour. Rinse the eggplants with plenty of water and squeeze with your hands, to get rid of the excessive water. Pat them dry and fry in plenty of oil, until nicely colored. Place the fried eggplants on some paper, in order to absorb the oil. (For a lighter version of the traditional Greek moussaka try drizzling the aubergines with some olive oil and bake them for 20 minutes instead of frying them). Prepare the meat sauce for the moussaka. Heat a large pan to medium -high heat and add the olive oil. Stir in the chopped onions and sauté, until softened and slightly colored. Stir in the garlic, tomato puree and the mince breaking it up with a wooden spoon and sauté. Pour in the red wine and wait to evaporate. Add the tinned tomatoes, the sugar, a pinch of cinnamon, 1 bay leaf and a good pinch of salt and pepper. Bring to the boil, turn the heat down and simmer with the lid on for about 30 minutes, until most of the juices have evaporated.

Potato Pancakes Servings: 6 INGREDIENTS: 4 large potatoes 1 yellow onion 1 egg, beaten 1 teaspoon salt 2 tablespoons all-purpose flour ground black pepper to taste 2 cups vegetable oil for frying DIRECTIONS: 1. Finely grate potatoes with onion into a large bowl. Drain off any excess liquid. 2. Mix in egg, salt, and black pepper. Add enough flour to make mixture thick, about 2 to 4 tablespoons all together. 3. Turn oven to low, about 200 degrees F (95 degrees C). 4. Heat 1/4 inch oil in the bottom of a heavy skillet over medium high heat. Drop two or three 1/4 cup mounds into hot oil, and flatten to make 1/2 inch thick pancakes. Fry, turning once, until golden brown. Transfer to paper towel lined plates to drain, and keep warm in low oven until serving time. Repeat until all potato mixture is used.

Rainbow pasta Servings: 8 INGREDIENTS 1 can(15.8 oz) white beans, drained, or cannellini beans 2 Tbsp extra-virgin olive oil 3 Tbsp minced garlic 3 cups diced assorted bell peppers (red, yellow and green) 1 lb penne pasta, cooked according to box directions (reserve the pasta water) 4 Tbsp pepperoncinis (fresh or jarred), cored, seeded, sliced thin 5 Tbsp chopped, black ripe olives 4 Tbsp chopped parsley 4 Tbsp lemon juice 4 Tbsp grated Parmesan cheese Salt and pepper, to taste DIRECTIONS Heat olive oil in a medium saute pan over low heat. Add garlic, cook 3 minutes. Increase heat to high, add beans and peppers. Saute 5 minutes, season with salt and pepper. Meanwhile, cook pasta in a large pasta pot according to directions. Drain cooked pasta and reserve 1/2 cup of pasta water. Add pepperoncini, olives, parsley, lemon juice and bean and pepper mixture to the large pasta pot, add pasta and water, toss well. Add salt and pepper to taste. Pour in a large serving bowl and sprinkle parmesan cheese on top. Serve hot or cold. Let sit in refrigerator for 1 hour to serve cold.

Savory Roasted Root Vegetables Servings: 6 INGREDIENTS: 1 cup diced, raw beet 4 carrots, diced 1 onion, diced 2 cups diced potatoes 4 cloves garlic, minced 1/4 cup canned garbanzo beans(chickpeas), drained 2 tablespoons olive oil 1 tablespoon dried thyme leaves salt and pepper to taste 1/3 cup dry white wine 1 cup torn beet greens DIRECTIONS: 1. Preheat an oven to 400 degrees F (200 degrees C). 2. Place the beet, carrot, onion, potatoes, garlic, and garbanzo beans into a 9x13 inch baking dish. Drizzle with the olive oil, then season with thyme, salt, and pepper. Mix well. 3. Bake, uncovered, in the preheated oven for 30 minutes, stirring once midway through baking. Remove the baking dish from the oven, and stir in the wine. Return to the oven, and bake until the wine has mostly evaporated and the vegetables are tender, about 15 minutes more. Stir in the beet greens, allowing them to wilt from the heat of the vegetables. Season to taste with salt and pepper before serving Snow Peas and Cherry Tomatoes Yield: 2 servings (serving size: 1 cup) Ingredients 1 1/2 cups snow peas, trimmed 3 tablespoons water 1/2 teaspoon butter or stick margarine 1/4 teaspoon sugar 12 cherry tomatoes, halved 1/2 teaspoon dark sesame oil 1/8 teaspoon salt 1/8 teaspoon black pepper Preparation Combine first 4 ingredients in a large nonstick skillet. Cook over medium-high heat 2 minutes or until liquid almost evaporates. Add the tomatoes, and cook for 2 minutes or until tomatoes are thoroughly heated. Remove from heat; stir in remaining ingredients.

Spanakopita pie Serve 8 Ingredients 3 tablespoons olive oil 1 large onion, chopped 1 bunch green onions, chopped 2 cloves garlic, minced 2 pounds spinach, rinsed and chopped 1/2 cup chopped fresh parsley 2 eggs, lightly beaten 1/2 cup ricotta cheese 1 cup crumbled feta cheese 8 sheets phyllo dough 1/4 cup olive oil Directions Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 9x9 inch square baking pan. Heat 3 tablespoons olive oil in a large skillet over medium heat. Saute onion, green onions and garlic, until soft and lightly browned. Stir in spinach and parsley, and continue to saute until spinach is limp, about 2 minutes. Remove from heat and set aside to cool. In a medium bowl, mix together eggs, ricotta, and feta. Stir in spinach mixture. Lay 1 sheet of phyllo dough in prepared baking pan, and brush lightly with olive oil. Lay another sheet of phyllo dough on top, brush with olive oil, and repeat process with two more sheets of phyllo. The sheets will overlap the pan. Spread spinach and cheese mixture into pan and fold overhanging dough over filling. Brush with oil, then layer remaining 4 sheets of phyllo dough, brushing each with oil. Tuck overhanging dough into pan to seal filling. Bake in preheated oven for 30 to 40 minutes, until golden brown. Cut into squares and serve while hot.

Spanish Rice Servings: 5 INGREDIENTS: 2 tablespoons oil 2 tablespoons chopped onion 1 1/2 cups uncooked white rice 2 cups chicken broth 1 cup chunky salsa DIRECTIONS: 1. Heat oil in a large, heavy skillet over medium heat. Stir in onion, and cook until tender, about 5 minutes. 2. Mix rice into skillet, stirring often. When rice begins to brown, stir in chicken broth and salsa. Reduce heat, cover and simmer 20 minutes, until liquid has been absorbed.

Spicy Honey-Glazed Chicken Breasts Makes: 8 servings ingredients • 1/4 cup extra-virgin olive oil • 1 small onion, finely chopped • 1 clove garlic, finely chopped • 1/2 cup honey • 2 teaspoons hot pepper sauce • 1/2 teaspoon chili powder • 1 teaspoon lemon juice • 8 skinless, boneless chicken breasts (about 4 pounds) • Salt • 1 pineapple peeled, cored and cut into 8 thick rings directions 1. In a small saucepan, heat 1 tablespoon olive oil over medium heat. Add the onion and garlic and cook, stirring, until translucent and beginning to brown, 6 to 8 minutes. Add the honey, hot pepper sauce and chili powder and simmer for 1 minute. Remove from the heat, stir in the lemon juice and set aside. 2. Preheat a grill or large grill pan to medium-high. Rub the chicken with the remaining 3 tablespoons olive oil and season with salt. Grill until well marked, about 7 minutes. Flip and cook until the bottoms are well marked and the chicken is cooked through, another 2 minutes. Transfer to a plate and brush with the reserved honey glaze. Cover with foil and let rest for 5 minutes. 3. Meanwhile, grill the pineapple until well marked on one side, about 4 minutes, then flip and cook for another 2 minutes. Serve with the chicken.

Squash Brownies with Chocolate Swirl Makes: 24 Ingredients Chocolate Swirl Topping: 4 oz (125 g) Ontario Cream Cheese, at room temperature 2 tbsp (25 mL) granulated sugar 1 Ontario Egg 1/2 tsp (2 mL) vanilla 1 cup (250 mL) chocolate chips Brownies: 1 cup (250 mL) mashed cooked Ontario Squash 1 cup (250 mL) packed brown sugar 1/4 cup (50 mL) each Ontario Buttermilk and vegetable oil 2 Ontario Eggs, well beaten 1 tsp (5 mL) vanilla 1-1/4 cups (300 mL) all-purpose flour 1 tsp (5 mL) each baking powder and ground cinnamon 1/2 tsp (2 mL) each ground ginger and baking soda 1/4 tsp (1 mL) each ground nutmeg and salt 1/2 cup (125 mL) toasted chopped nuts Preparation Chocolate Swirl Topping: In small bowl, cream together cream cheese, sugar, egg and vanilla; stir in chocolate chips. Set aside. Brownies: In large bowl, stir together squash, brown sugar, buttermilk, oil, eggs and vanilla. In small bowl, whisk together flour, baking powder, cinnamon, ginger, baking soda, nutmeg and salt; stir into squash mixture until combined. Stir in nuts. Spread into greased 13- x 9- inch (3.5 L) pan. Drop heaping tablespoons of chocolate swirl topping over batter. Swirl into batter with knife. Bake in 350°F (180°C) oven for 35 minutes or until tester comes out clean. Let pan cool on wire rack. When cool, cut into squares.

Stir-fried vegetables Makes 4 servings (1 serving = ½ cup or 125 ml) 1 small bunch broccoli, chopped 1tsp canola oil 1 clove garlic, minced 1tsp ginger (optional), minced ¼ onion, thinly sliced 1 carrot, thinly sliced 1 stalk celery, thinly sliced 11/2 tsp corn starch 1 tbsp cold water 1tbsp soy sauce 1 tsp sugar ground pepper to taste Turn on the element to medium-high heat. Heat the oil in frying pan. Add garlic and ginger. Sauté briefly. Add the broccoli, onion, carrots and celery. Stir-fry until vegetables are tender crisp, about 6-8 minutes. While the vegetables are cooking, mix the corn starch, water, soy sauce and sugar in a small bowl. Stir this sauce mixture into the vegetables. Cook and stir until the sauce boils and thickens. Add pepper to taste. Serve immediately. Substitutions: • Use any vegetables you already have in your fridge or cupboard. Green or red peppers, snow peas, baby corn, mushrooms, cauliflower or green beans can also work well in a stir-fry. • Use any type of vegetable oil instead of canola oil.

Tilapia with Roasted Corn Makes: 4 servings Ingredients 1/4 cup mayonnaise 2 teaspoons chili powder Salt 4 tilapia fillets (1 pound total) 1 1/2 cups frozen corn, thawed 1 lime, cut into 4 wedges Directions Preheat the broiler. In a small bowl, combine the mayonnaise, chili powder and 1/4 teaspoon salt. Grease a 9-inch square baking dish with 1 teaspoon of the mayonnaise mixture. Place the tilapia fillets in the baking dish and coat with the remaining mayonnaise mixture. Top with the corn. Broil until the corn is lightly browned and the fish is cooked through, about 10 minutes. Serve with the lime wedges.

Tossed Salad Makes 1 serving (1 serving = 1 cup or 250 ml) 6 Romaine lettuce leaves, torn into bite-sized pieces 1/2 tomato, chopped 1/4 cucumber, sliced 2 mushrooms, sliced 1 green onion, chopped Combine all ingredients in a bowl and toss lightly. Substitutions: • Use any type of lettuce instead of Romaine lettuce. • Add or use other types of vegetables such as bell peppers, red onions, olives.

Turkey & Apple Pita Serves 2-4 Ingredients 1/2 lb (227 g) cooked Ontario turkey, cut into 1/2" cubes 1 medium green onion, finely sliced 2 tbsp (25 mL) lemon juice 1 tbsp (15 mL) curry powder, or to taste 1 medium apple, cored and diced 1/2 cup (120 mL) plain yogurt 1/4 cup (50 mL) apple sauce salt and pepper, to taste 4 leaves Boston lettuce or your choice 2 pita pockets, each cut in half 1/4 cup (50 mL) sliced almonds, toasted Directions In a medium bowl add the turkey, green onion, lemon juice, curry powder, apple, yogurt, apple sauce and gently fold together. Adjust seasoning. In each of the pita halves place a leaf of lettuce. Divide the turkey mixture in four and fill each pita half. Sprinkle with toasted almonds. Serve and enjoy. Turkey burger drumsticks 12 portions 1 lbs ground turkey 5oz canned evaporated milk ¼ cup onion finely chopped 2 cups crushed corn flakes 2 oz medium hard cheese Dash salt Dash pepper In a bowl, mix the turkey, ¼ cup evaporated milk, the onion and 2/3 cup corn flakes; season with salt and pepper. Divide into 12 portions. Cut the cheese into 12 small sticks and thread onto 12 individual skewers. Mold one portion of the turkey mixture around the cheese into a oval shape. Pour the remaining milk into a bowl. Add the remaining corn flakes to a plate. Dip each drumstick into the milk then into the cornflakes. Heat 2 tbsp olive oil in a large skillet over medium heat and fry eat drumstick until browned. About 12 minutes

Turkey fingers Serves 4 Ingredients ½ cup light mayonnaise 1tbsp lemon juice 1 clove garlic minced 1 lbs boneless turkey breast 1 cup bread crumbs 3 tbsp grates parmesan cheese 1 tbsp dried rosemary 2 tbsp grated lemon rind ½ tsp paprika ½ tsp black pepper Directions In a small bowl whisk together mayo, lemon juice, and garlic; brush over turkey evenly. In separate bowl mix together bread crumbs, cheese, rosemary, lemon rind, paprika and black pepper. Coat the turkey strips evenly and place on parchment papered baking sheets. Bake at 375 F oven for 8 minutes turning once.

Turkey teriyaki Serves 4 Ingredients Sauce: ½ cup soy sauce ¼ cup each sugar and honey 1 tsp sesame oil 1tbsp vegetable oil 1 clove garlic minced Turkey: 2 tbsp vegetable oil 1 clove garlic minced 1 tbsp minced fresh ginger 1 ½ lbs boneless, skinless turkey cubed ½ cup sliced onions 3 green onions 1 cup sliced rep peppers ½ tsp red chile flakes Directions Sauce: combine all sauce ingredients in a sauce pan, bring to a boil and then simmer 5 minutes Turkey: in large bowl mix together oil, garlic and ginger, add turkey and stir to coat. Heat oil in skillet, add turkey and cook until browned cooking thoroughly. Add sliced onion, green onions and red peppers cooking until tender crisp. Add sauce and stir coat before serving

Tzatziki sauce Serves 12 or 3 ½ cups INGREDIENTS 3 cups Greek yogurt (also called Yogurt Cheese, see below for alternative) 3 tablespoons lemon juice (or juice of one lemon) 1 garlic clove, minced 1 large English cucumber, diced (the long, skinny ones) 1 tablespoon salt (for salting cucumbers) 1 tablespoon fresh dill (or both, depending on preference) or 1 tablespoon of fresh mint, chopped (or both, depending on preference) salt & freshly ground black pepper DIRECTIONS Peel cucumbers and dice. Put them in a colander and sprinkle with the tablespoon of salt (draws water out). Cover with a plate and sit something heavy on top. Let sit for 30 minute Drain well and wipe dry with a paper towel. In food processor or blender, add cucumbers, garlic, lemon juice, dill and/or mint, and a few grinds of black pepper. Process until well blended, then stir into yogurt. Taste before adding any extra salt, then salt if needed. Place in refrigerator for at least two hours before serving so flavors can blend. This will keep for a few days in the refrigerator, but you will need to drain off any water and stir each time you use it. ** If you can’t find the thicker Greek Yogurt Cheese, you can use regular, plain yogurt that is either full fat or low fat. To thicken, spoon yogurt into cheese cloth that has been quadrupled. Draw the corners of the cloth up and tie together. Suspend above a bowl for 2 hours so that water can drip out. The consistency of the yogurt should be like that of sour cream.

Vegetable and Pepper Frittata Yield: 6 to 8 servings Ingredients 1 small zucchini, 1-inch-diced 1 red bell pepper, seeded and 1 1/2-inch-diced 1 yellow bell pepper, seeded and 1 1/2-inch-diced 1 red onion, 1 1/2-inch-diced 1/3 cup olive oil Kosher salt and freshly ground black pepper 2 teaspoons garlic (2 cloves) 12 extra-large eggs 1 cup half-and-half 1/4 cup freshly grated Parmesan cheese 1 tablespoon unsalted butter 1/3 cup chopped scallions, white and green parts (3 scallions) 1/2 cup grated Gruyere cheese Directions Preheat the oven to 425 degrees. Place the zucchini, peppers, and onion on a sheet pan. Drizzle with the olive oil, sprinkle with 1 1/2 teaspoons salt and 1/2 teaspoon pepper, and toss well. Bake for 15 minutes. Add the garlic, toss again, and bake for another 15 minutes. Remove from the oven and turn the oven to 350 degrees. Meanwhile, in a large bowl, whisk together the eggs, half-and-half, Parmesan, 1 teaspoon salt, and 1/2 teaspoon pepper. In a 10-inch ovenproof saute pan, melt the butter and saute the scallions over medium-low heat for 1 minute. Add the roasted vegetables to the pan and toss with the scallions. Pour the egg mixture over the vegetables and cook for 2 minutes over medium-low heat without stirring. Transfer the pan to the oven and bake the frittata for 20 to 30 minutes, until puffed and set in the middle. Sprinkle with the Gruyere and bake for another 3 minutes, until the cheese is just melted. Cut into 6 or 8 wedges and serve hot.

Waldorf Salad Serves 2 INGREDIENTS 1/2 cup chopped, slightly toasted walnuts 1/2 cup celery, thinly sliced 1/2 cup red seedless grapes, sliced (or a 1/4 cup of raisins) 1 sweet apple, cored and chopped 3 Tbsp mayonnaise 1 Tbsp fresh lemon juice Salt Pepper Lettuce METHOD In a medium sized bowl, whisk together the mayonnaise (or yogurt) and the lemon juice. Add 1/2 teaspoon of salt, 1/4 teaspoon of fresh ground pepper. Mix in the apple, celery, grapes, and walnuts. Serve on a bed of fresh lettuce. Wild rice and peas serves 6 Ingredients 1/2 cup Wild Rice, rinsed well and drained 1 cup boiling water 2 TbspExtra Virgin Olive Oil 1 clove garlic, minced 1/3 cup minced red onion 1/4 cup small diced celery 1 cup fresh or frozen green peas 1/4 cup finely chopped green onion 1/2 tsp ground sage 1/4 tsp Sea Salt 1/8 tsp freshly ground black pepper Directions Place the wild rice in the boiling water, cover, reduce the heat to medium-low and simmer about 25 to 30 minutes until tender and fluffy. Remove and set aside. Heat the oil in a skillet and sauté the garlic and onion for 2 to 3 minutes. Add the remaining ingredients and sauté about 5 minutes, and serve.

Zucchini cakes Serves 4 Ingredients 3 cups coarsely shredded zucchini 1/2 teaspoon salt 1 cup fresh bread crumbs 1 large egg 2 green onions, thinly sliced 1/4 cup diced red bell pepper 1 1/2 teaspoons seafood seasoning 1 teaspoon Dijon mustard 1 tablespoon mayonnaise 1/8 teaspoon red pepper flakes 2 tablespoons vegetable oil 1 teaspoon butter Directions Place grated zucchini in a colander; sprinkle with salt and let stand 30 minutes. Press with paper towels to remove as much liquid as possible; zucchini should be fairly dry and reduced to about 2 cups. Mix zucchini, bread crumbs, green onions, bell pepper, seafood seasoning, mustard, mayonnaise, and red pepper flakes in a large bowl. Form into 8 patties, 3 to 4 inches across. Heat oil and butter in a skillet over medium-high heat. Fry patties until golden brown, about 4 minutes per side. Drain on paper towels.

Apple Brownies Servings: 12 INGREDIENTS: 1/2 cup butter, melted 1 cup white sugar 1 egg 3 medium apples - peeled, cored and thinly sliced 1/2 cup chopped walnuts 1 cup all-purpose flour 1/4 teaspoon salt 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1 teaspoon ground cinnamon DIRECTIONS: 1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9 inch baking dish. 2. In a large bowl, beat together the melted butter, sugar, and egg until fluffy. Fold in the apples and walnuts. In a separate bowl, sift together the flour, salt, baking powder, baking soda, and cinnamon. Stir the flour mixture into the wet mixture until just blended. Spread the batter evenly in the prepared baking dish. 3. Bake 35 minutes in the preheated oven, or until a toothpick inserted in the center comes out clean.