My Life On A Plate

Quick and easy family meals in no time

Homemade delicious dishes from my kitchen to yours

By Aliki Petrakis

Exclusive family recipes inside

• Appetizers Pages 3-4
• Breakfast/Granola
• Pages 5-15
• All Things Greek
• Pages 16-61
• Salads
• Pages 62-77
• Pasta Dishes
• Pages 78-100
• Costas' Favourites
• Pages 101-127
• Seasonal Soups
• Pages 128-143
• Desserts
• Pages 144-186
• Bread
• Pages 187-195
• Chicken Salad
• Pages 196

Meet Aliki, a vibrant food vlogger based in Toronto, who infuses her Greek heritage into every dish she shares.

As a new mom to a lively baby boy and happily married, Aliki's kitchen has become her sanctuary, where she blends simple recipes with cherished traditional Greek flavors.

With a passion for creating meals that bring family together, she invites her online audience to experience the joy of cooking through easy-to-follow tutorials and heartwarming stories.

Follow along as she navigates motherhood while celebrating her roots, one delicious recipe at a time!

Brie

1. Preheat your oven to 350F, score your brie and bake uncovered for 25-30 minutes

2. Meanwhile in a saucepan combine 1/4 a cup of brown sugar, 1/4 a cup of pure maple syrup, a pinch of cinnamon, a good pinch of salt, and 3/4 a cup of chopped pecans

3. Cook over medium heat until the sugar dissolves, make sure to stir 4. Remove the brie from the oven and top it with the pecan mixture 5. Serve with crackers or crostini and enjoy!

• CONTAINS
• LLERGEN
• PEANUTS

1. To a food processor combine 8oz of feta, 1 garlic and herb Boursin cheese, pepper/salt to taste, and enough olive oil to reach a smooth consistency

2. Add the dip to a serving plate, top it with roughly chopped pistachios, and drizzle it with honey for a sweet and salty balance

• 3. Serve with crackers and enjoy!
• Whipped Feta and Boursin Dip
• CONTAINS
• LLERGEN
• PEANUTS

The Dish That Started It All Papaya Boats

• CONTAINS
• ALI
• ALLERGEN
• PEANUTS

1. Cut 1 ripe Papaya in half, lengthwise

2. Using a table spoon, scoop out the seeds and discard any waste

3. To one half of the papaya, fill the emptied cavity with a couple tablespoons of plain natural yogurt or plain greek yougurt

4. Top it off by adding your favourite homemade granola mix, as well as some banana slices and lightly dusting of cinnamon

5. And enjoy!

• ALLERGEN
• Peanut Butter and Jam Granola
• 1. Preheat your oven to 325F

PEANUTS

2. In a large bowl, combine 3 cups of oats and 1 cup of unsalted peanuts

3. In a microwave safe bowl, combine 1/2 a cup of smooth natural peanut butter, 1/2 of homemade jam or jelly and 1/2 a cup of pure maple syrup and mircowave for 30-40 seconds 4. Add your wet ingredients to the dry and mix well to combine

5. Press the mixture onto a parchment lined baking sheet and bake for 25-30 minutes, turning the pan at the halfway point

6. Remove from the oven and allow granola to fully cool before breaking it into large chunks 7. And enjoy!

X10 SERVINGS

9. And enjoy!

1. Preheat your oven to 325F

2. In a bowl, combine 3 cups of oats, 1/2 a cup of roughly chopped pecans, 2 teaspoons of ground cinnamon, and 1/2 a teaspoon of ground nutmeg 3. In a separate bowl, combine 1/2 a cup of olive oil, a 1/4 cup of pure maple syrup, and 1/2 a cup of unsweetened apple sauce

4. Combine the wet and dry ingredients together 5. Spread the granola mixture as thin as possible across a parchment paper lined baking sheet. The thinner you can spread the mixture, the crunchier your granola will be Optional: sprinkle coconut sugar on top!

6. Bake the granola for 30-35 minutes

7. Leave to cool completely before breaking into clusters

8. Mix in 1 cup of dried apple pieces

• X10 SERVINGS
• Apple Pie
• Granola
• CONTAINS
• ALLERGEN
• PEANUTS

7. And enjoy!

1. In a bowl combine 1 cup of flour, 1 cup of cornmeal, 1/2 a teaspoon of salt, 2 tablespoons of sugar, 2 teaspoons baking powder, and 1/2 a teaspoon baking soda. Mix

2. Then in a separate bowl add 2 eggs, 2 tablespoons of melted butter, and 1 1/2 cups of milk

3. Add wet to dry mix until just combined. Set aside for 10 minutes

4. Heat butter in a pan over medium heat

5. Fold in 1 1/2 cups of blueberries

6. Scoop 1/2 a cup of batter at a time and cook until golden

Blueberry Cornbread

Pancakes

Granola ANUTS

CONTAINS

ALLERGEN

1. Combine 3 cups of oats, 1/2 a cup of unsweetened shredded coconut, 1/2 cup of crushed pecans, and 2 teaspoons of cinnamon

2. In another bowl melt together 1/2 a cup of pure maple syrup, 1/2 a cup of natural smooth peanut butter, and 1/2 a cup of unsweetened applesauce

3. Add the wet ingredients to the dry ingredients and mix everything together

4. Place on prepared baking sheet lined with parchment paper and press it into an even layer

5. Pop in the oven at 325F for 25-30 minutes or until golden brown (turning the pan at the halfway point) (you could leave it longer if you like)

6. Let it cool, top with 1/2 a cup of raisins, break into pieces, and enjoy!

Pro tip: if you want a crispier granola pop it back in the oven at 400 for 5-10 minutes after it's cooled

X10 SERVINGS

1. Combine 3 cups of oats, 1/2 a cup of crushed pecans, 1/2 a cup of unsweetened coconut, 1/3 a cup of natural cocoa powder, 2 teaspoons of cinnamon, and 2 tablespoons of instant espresso powder

2. In a separate bowl combine 1/2 a cup of olive oil and 1/2 a cup of maple syrup

3. Mix the wet ingredients into the dry, press onto your baking sheet, and bake at 325F for 25-30 minutes (make sure you turn the pan around at the highway point) 4. Let cool, break into pieces and enjoy!

• Chocolate Espresso Granola
• TAINS
• CONTAI
• ALLERGEN
• PEANUTS

Mocha

Granola

1. Combine 3 cups of oats, 1/3 cup of cocoa powder, 1 teaspoon of instant espresso powder, 1/2 a cup of roughly chopped pecans, 1 cup of unsweetened coconut, 1/2 a cup of chopped almonds

2. In a separate bowl combine 1 teaspoon of peppermint extract, 1/2 a cup of olive oil, and 1/2 a cup of pure maple syrup

3. Mix both mixtures together and pour onto prepared baking sheet

4. Bake at 325F for 20 mins, turn the pan, and bake for additional 10-15 minutes

5. Let cool and break into pieces and enjoy!

• CONTAINS
• ALLERGEN
• PEANUTS
• X10 SERVINGS

• To a blender add:
• 1. 2 peeled oranges
• 2. 2 large chopped carrots
• 3. 2 peeled lemons
• 4. 1 fresh peeled ginger root
• 5. A pinch of cayenne
• 6. 1/2 a teaspoon of turmeric

7. 1/4 a teaspoon of black pepper 8. 1-2 tablespoons of honey

• 9. And 2 cups of water
• 1. Blend until smooth
• 2. Strain the pulp
• 3. Store and enjoy!
• Ginger Shots

1. In a bowl combine 1 can of light coconut milk, 1 can of water, a splash of maple syrup, and 1/2 a cup of chia seeds 2. Mix and allow to sit for 15 minutes

3. Mix again and store covered in the fridge

4. Top with unsweetened coconut and enjoy!

Coconut

Chia Pudding

1. To a blender add 1 1/2 cups of oats, 2 eggs, 1/2-3/4 a cup of unsweetened apple sauce, 1/2 a cup milk, 2 teaspoons of baking powder, 1/4 a teaspoon of baking soda, 1 teaspoon of cinnamon, 1/2 a teaspoon of nutmeg, a pinch of salt, and 1 tablespoon of coconut sugar

2. Blend until smooth

3. Mix in 3/4 a cup of shredded carrots

4. Heat a skillet over medium heat and add butter

5. Cook for 2-4 minutes until you see a few bubbles along the edges, then flip and continue cooking

6. Serve, top with maple syrup, and enjoy!

Carrot Cake

Pancakes

4. And enjoy!

1. Add 1 container of roasted unsalted peanuts to a food processor

2. Add a pinch of salt or mixins of your choice

3. Blend until smooth, make sure to scrap down the sides if needed

Peanut Butter

1. Wash wild greens really well and trim stems (you can find them in certain grocerystores as well)

2. Bring the largest pot you have to a boil over medium heat

3. Salt the water and start adding the greens in batches 4. Cook until the stems are tender, stirring every so often 5. Drain the liquid (you can keep it for other use if you want) 6. Drizzle the greens with olive oil, fresh lemon juice, and salt 7. Serve and enjoy!

Horta

1. Start by slicing 3 leeks and washing throughly

2. Heat olive oil over medium heat and sauté the leeks, 2 small minced cloves of garlic, and 3 sliced green onions until soft about 8-10 minutes

3. Add the mixture to a bowl to cool down

4. Add 1/2 a cup of finely chopped parsley, 2-3 tablespoons of finely chopped dill, 100g of thawed/drained spinach, 1 1/2 cups of crumbled feta, 1/2 a cup of ricotta, 1 egg, and salt/pepper to taste. Mix

5. Lay out thawed puff pastry on a baking tray and poke holes. Add filling, seal with second sheet on top, brush with olive oil, and create 3 slits on top

6. Bake at 400F until golden

7. Slice and enjoy!

1. 1 cup of olive oil 2. 1/2 a cup sugar

3. 1/4 a cup beer

4. 1/4 a cup of fresh orange juice

• 5. Orange zest
• 6. Pinch of nutmeg
• 7.3 1/4 cups flour
• 8. 1 teaspoon cinnamon
• 9. 1/2 teaspoon baking soda
• 10. 1 teaspoon baking powder
• Syrup
• 1/2 a cup of sugar
• 1 cup of water
• 1/2 a cup of honey
• A cinnamon stick
• Orange peel
• Topping
• 1/4 a cup crushed walnuts
• 1/4 a cup crushed pecans
• Greek Christmas
• Cookies -

Melomakarona

1. Start by making the syrup; Add the sugar, water, honey, cinnamon stick, and orange peel to a medium pot. Bring to a boil and then turn to medium-low to keep at a simmer for 7-10 minutes, until the sugar is fully dissolved and the syrup has thickened slightly, stirring occasionally. Remove from heat (remove the orange peel and the cinnamon stick)

2. In a medium bowl whisk together flour, baking powder, nutmeg, and cinnamon. Set aside

3. In a large bowl, combine the orange zest and sugar. Whisk the olive oil and beer into the sugar mixture until combined

4. In a small bowl stir together the orange juice with the baking soda, then add to the olive oil mixture

5. Whisk the dry ingredients into the wet ingredients, a little at a time. Don't over mix

6. Preheat your oven to 350F and prepare your baking sheets

7. Shape the dough into flattened ovals and score with a fork (make them smaller then I did haha)

8. Bake for 20-25 minutes or until golden brown

9. Soak the hot cookies into the cooled syrup, make sure to flip both sides

10. Add to a plate and immediately sprinkle with crushed walnuts and pecans 11. And enjoy!

• ALLERGEN
• CONTAIN
• PEANUTS

1. Preheat the oven to 400F

2. In the meantime rinse and drain 2 cans of lima beans 3. To a skillet, heat olive oil over medium high heat 4. Add 1 small diced onion, 2 minced cloves of garlic, and 3 diced carrots and sauté for about 5 minutes

5. Add 1 28oz can of crushed tomatoes, 1/3 a cup packed fresh parsley, and season with salt, pepper, sugar, and oregano

6. Add the beans and stir to combine

7. Transfer to a baking tray

8. Cover with foil and bake in the oven for 10-15 minutes (add water if needed)

9. Remove the foil and continue cooking until thickened 10. Top with feta and enjoy!

X 3 SERVINGS

1. To your glass add 1-2 teaspoons of sugar 2. Followed by 2 teaspoons of instant coffee 3. Add a little cold water

4. Whisk everything together

5. Add 3-4 ice cubes to your glass

6. Add milk of your choice

7. Top it off with a little more water 8. Stir and enjoy!

X 1 SERVING

1. Preheat your oven to 350F

X 9 SERVINGS

2. In your stand mixer, cream together 1 cup of unsalted room temperature butter and 1 cup of sugar until combined

3. Add the zest from 1 orange and 6 large room temperature eggs, mixing after each addition

4. Add in 3 cups of all purpose flour, 2 teaspoons of baking powder, and 1 cup of room temperature milk and mix together

5. Add the mixture to a greased round cake pan

6. Wrap a clean coin in a small piece of tinfoil and insert somewhere within the batter

7. Bake the Vasilopita for 50-55 mins or until an inserted toothpick comes out clean

8. Leave it to cool completely, then sprinkle it with icing sugar and decorate with pomegranate seeds representing the new year coming

9. Slice, serve and enjoy

May the person who wins the coin in their piece have endless good luck into the new year

1. Thaw 1 box of phyllo pastry in the refrigerator overnight (do not remove from the box) and bring to room temperature before using

2. Preheat your oven to 375F

3. Heat olive oil in a large skillet over medium heat and saute 800g of spinach until wilted. Let it cool and squeeze out any excess moisture

4. Heat more olive oil over medium heat and saute 1/2 of a large diced onion and 3 chopped spring onions until softened and lightly browned, (approximately 4-5 minutes)

5. Transfer to a bowl along with the spinach and allow mixture to cool for about 5 minutes

6. To the same bowl, add 1 1/2 cups of room temperature crumbled feta cheese, 1/2 a cup fo room temperature ricotta cheese, 1 cup of fresh chopped parsley, 2 large room temperature whisked eggs, and salt & pepper (to taste)

7. Mix until combined

8. Grease your baking tray and start layering the phyllo sheets, adding a brush of olive oil in between each, then add the filling, smoothing it out and adding the remaing phyllo sheets (Add more layers on the bottom and trim the overhang) 9. Score the top gently and brush lightly with olive oil (about 1/2 a cup in total)

10. Bake until golden (approximately 50-60 minutes) and enjoy!

Note: keep a damp clean kitchen towel over the phyllo dough in between layering so it doesn't dry out and crack

X 6 SERVINGS

• BIOAOTIKO
• ORGANIC of Sparta
• M750ml O/2545
• 450ge

Medium Filo pastry for pies Pâte phyllo moyenne pour tartes feuilles

10-11 sheets

Bak

X4 SERVINGS

1. Add 2 cups of green lentils to a pot, fill with water and allow to come to a boil over medium high heat

2. Boil for 10-15 mins and then strain

3. In a clean pot, set over medium heat, sauté 2 small diced onions and 2 diced carrots in olive oil until softened

4. Add 3 minced cloves of garlic and 1 heaping tablespoon of tomato paste. Cook for 1-2 minutes 5. Season with salt, pepper, and oregano

6. Add half a jar of strained tomatoes and 5-6 cups of water. Add the lentils back in 9. Top with feta and enjoy!

7. Add 1-2 bay leaves and bring to a boil

8. Reduce heat to medium low and simmer for about 30 minutes

CONTAINS

LLERGEN

2. In a large bowl combine 3 cups of all purpose flour, 1 teaspoon of baking soda, 2 teaspoons of baking powder, 1 teaspoon of cinnamon, 1/2 a cup of golden raisins, 1/2 a cup of raisins, and a handful of crushed walnuts

3. In a seperate bowl combine 1 cup of olive oil, 1 1/4 cups of fresh orange juice, the zest of 1 orange, and 3/4 a cup of date paste (or sugar if you prefer)

PEANUTS

4. Combine the wet and the dry ingredients

5. Add to your prepared baking pan and bake for 40-45 mins

6. Let it cool for 10-15 minutes before transferring to a wire rack to cool completely 7. Slice and enjoy! (You can also top with icing sugar after its cooled if you like)

Fanuourpita

X9 SERVINGS

X 2 SERVINGS

1. Break up 4 barley rusks into pieces (you may need to run them under some cold water first to soften)

2. Add the pieces to a bowl and top with a drizzle of olive oil, red wine vinegar, salt, pepper, and oregano. Mix and allow mixture to soak while you prepare the other toppings

3. To the same bowl add 3 small diced tomatoes, 1/2 a cucumber diced, 1/2 of a small red onion sliced, kalamata olives, and crumbled feta (capers also are really great)

4. Give everything a good mix

5. And enjoy!

1. Heat olive oil over medium heat

2. Sauté 1 diced onion for a few minutes

3. Add 1 diced carrot and 3 cubed up yukon gold potatoes and sauté

4. Add 2 tablespoons of tomato paste and give everythinga good mix

5. Add 2 grated ripe tomatoes

6. Season with salt, pepper, and parsley

7. Add enough water to cover the ingredients about halfway

8. Bring to a boil, cover partly with a lid, then lower the heat and simmer for 30-40 minutes, stirring occasionally

9. Remove the lid and add half a small bag of frozen peas and fresh dill and cook for another 10-15 minutes until potatoes are tender

10. Top with feta and enjoy!

X 4 SERVINGS

Greek Lemon Potatoes and Beef Burgers

2. Peel and slice 13 small yukon gold potatoes or enough to fill a 9x13 pan

X5 SERVINGS

3. Add 1/3 a cup of olive oil, 1/2 a cup of lemon juice, 2 grated cloves of garlic, 1 tablespoon of oregano, salt, pepper, and 1 1/2 tablespoons of Dijon mustard. Mix well!

4. Slowly add 1 1/2 cups of hot chicken broth to the corner without splashing the potatoes

5. Roast for 45 minutes

6. Meanwhile make the burgers by combining 1 1/2 pounds of ground beef, 1 finely diced onion, 2 grated cloves of garlic, 1 egg, 1/2 a cup of bread crumbs, a drizzle of olive oil, a handful of chopped parsley, and a handful of chopped mint. Season with 1 teaspoon of salt, 1 teaspoon of oregano, and 1/2 a teaspoon of pepper. Mix!

7. Form into 9 equal patties

8. After 45 minutes, remove the potatoes from the oven, toss, and place the burgers on top

9. Return to the oven for 30-35 minutes, flipping halfway through

10. Optionally broil for a few minutes

11. Serve and enjoy!

Greek Easter Eggs

1. Start by boiling brown eggs until hard boiled

2. Remove the eggs and allow them to cool completely

3. After the eggs have cooled, fill a large bowl with warm water

4. Combine 1/2 a cup of white vinegar and 1 packet of red dye. And add the mixture to the warm water

5. Then slowly using a large spoon, add the eggs one at a time and leave them in the mixture for a few minutes

6. When the time is up, carefully remove them and allow them to dry

7. After the eggs have dried add a touch of olive oil to some paper towel and gently polish each egg to create a shine

8. Store the eggs in the refrigerator until you are ready to crack them and enjoy!

1. Clean and hollow out 5-6 bell peppers and 3 tomatoes (reserve the tops)

2. Arrange them in a baking dish and pop in the oven at 350F for 15 minutes 3. Meanwhile prepare the filling by heating olive oil over medium heat

4. Add 1 pound of ground beef and let it brown

5. Add 1 diced onion and 3 minced cloves of garlic and sauté until translucent

6. Add 1 tablespoon of tomato paste, 1/2 a jar of sauce or 14oz of diced tomatoes, and equal parts water. Mix until combined

7. Add 1/4 a cup each of fresh chopped mint and parsley. Season with salt, pepper, a pinch of cinnamon, and 1 teaspoon of oregano. Bring to a boil then reduce heat to medium low and cook approximately 10 minutes.

8. Then add a heaping 3/4 a cup of rice. Mix and cook for 8-10 minutes. Do not overcook rice because it will continue to cook in the oven (stir constantly)

9. Fill the vegetables with the meat mixture and replace lids

10. Drizzle everything with olive oil and season with salt and oregano

11. Add 1 cup of boiling water to bottom of tray. Keep an eye on the water level during cooking

12. Cover with foil and bake at 400F for 1 hour, remove foil and bake for another 30 minutes or so. Option to broil at the end

13. And enjoy!

1. Combine 4 handfuls of trahana, 3 cups of warm water, 1 cup of milk, 1-2 tablespoons of unsalted butter, and 1 chicken stock cube (cube is optional)

2. Turn the heat to medium high heat and constantly stir until it starts to thicken

3. Then lower heat to medium low until it's done and the pasta is tender

4. Remove from heat and add crumbled feta if you like 5. And enjoy!

Trahana

1. Start by sautéing 1 diced onion in olive oil over medium heat

2. Add 3 minced cloves of garlic and sauté for additional 1-2 minutes 3. Add 2 bags of fresh spinach and wilt it down. Season with salt and pepper

4. Add fresh chopped parsley and dill and mix to combine

5. Add 1 cup of passata, 1 cup of rinsed Arborio rice and let that toast for a couple of minutes

6. Then add 2-3 cups of water and bring to a boil. Then cover and cook on medium low until done, stirring occasionally

7. Top with feta and fresh lemon juice and enjoy!

× 4 SERVINGS

9. And enjoy!

2. Sauté 3 diced green onions and 1/2 a small diced onion in some olive oil. Season with black pepper

3. Then add 4 cups of fresh spinach and wilt it down. Remove, cool, and squeeze out excess water

4. In a bowl combine the cooled spinach mixture, 3/4 a cup of fresh chopped parsley, 1 cup of crumbled feta, salt if necessary, and mix well

4. In a separate bowl combine 1 cup of flour, 1 1/4 cups of cornmeal, 2 teaspoons of baking powder, and 1 teaspoon of baking soda

5. Whisk together 2 eggs, 1/2 a cup of olive oil, 1/4 a cup of milk, and 1 cup of plain yogurt

6. Add the wet ingredients into the spinach mixture

7. Then mix into the dry ingredients

8. Add to a greased pan and bake for 30-35 minutes or until cooked through

Spanakopita Cornbread

7. And enjoy!

2. Place 4 chicken legs and diced yukon gold potatoes in a baking dish

3. Pour over a mixture containing 1/3 a cup of olive oil, 4 minced cloves of garlic, 1/2 a cup of lemon juice, 1 tablespoon of oregano, 2 tablespoons of mustard, 1 tablespoon of honey, 1/2 a teaspoon of paprika, salt and pepper to taste Mix!

4. Add 1/2 a cup of chicken broth and a splash of white wine to the bottom of the baking dish (keep an eye on it)

5. Bake covered for 1 hour and uncovered for additional 30-40 minutes (baste the chicken during cooking process too a few times)

6. Throw under the broiler as well if you want

• Greek
• Lemon Chicken and Potatoes
• X 4 SERVINGS

2. Add 1 diced onion and 2 diced carrots and sauté until softened

3. Add 2 cloves of garlic and cook for another 1-2 minutes 4. Add 1 28oz can of drained/rinsed chickpeas and enough water to cover. Bring to a boil

5. Season with salt, pepper, and 1 chicken bouillon cube

6. Lower heat, cover with a lid and let it cook until everything is soft. Also blend some of the soup to make it creamy

7. Serve with fresh lemon juice and enjoy

• Greek Chickpea
• Soup - Revithia
• Soupa
• X 4 SERVINGS

1. In a bowl combine 2lb of ground beef, 1 egg, salt, pepper, 1/2 a cup of parsley, 1/2 a cup of rice, 1 grated onion, and 2 grated cloves of garlic. Mix!

2. Place in the fridge for 15-20 minutes

3. Meanwhile bring a pot of 6-8 cups of broth/water to a boil.

5. Gently place them into the broth with 1/4 a cup of rice, cover, and cook over medium low heat for about 30 minutes 6. Juice 2 lemons and separate two room temperature eggs 7. Whisk whites for a couple of minutes until foamy

8. Then add the yolks and 1 tablespoon of cornstarch and mix again

9. Then while whisking add in the lemon juice

10. Remove 1 cup of the broth prior to starting the lemon sauce, and allow it to cool for a few minutes

11. Slowly while whisking add it to the egg mixture

12. Then add it slowly into the soup pot and stir over low heat for a few minutes

13. Allow to rest covered for 20 minutes and enjoy!

• Youvarlakia
• - Greek Meatball
• Soup

7. Serve and enjoy!

1. Sauté 5 mild Italian sausages over medium high heat in some olive oil until brown. Remove, slice, and set aside 2. In the same pan over medium heat, sauté 1 diced onion and 3 sliced bell peppers until softened

3. Season with salt, pepper, red pepper flakes, and italian seasoning

4. Add 2 minced cloves of garlic. Stir to combine

5. Add 1/2 a jar of strained tomatoes, equal parts water, and 14oz of diced tomatoes. Bring mixtre to a boil

6. Add the sausages back in and simmer over medium low for about an hour

• Spetsofai -
• Greek
• Sausage and Peppers

7.1 egg

4. And enjoy!

2. 1/2 a red grated onion (drain excess liquid out)

3. 1 large finely minced clove of garlic

4. 1 1/2 tablespoons of fresh parsley finely chopped

5. 1/2 a cup of bread crumbs

6. 1 teaspoon of oregano, 1/2 a teaspoon of salt and 1/4 a teaspoon pepper (or to taste)

1. Mix and let rest in the fridge for at least an hour

2. Remove the beef 10 minutes before cooking. Form in 5 patties

3. Heat olive oil over medium heat and cook according to preference

Biftekia

2. In a pan heat olive oil over medium heat

Mother in Law's Pastitsio

3. Add 1lb of medium grade ground beef, 1 grated onion (use large side of your grater and optional, squeeze out excess liquid)

4. Season meat with salt, pepper, cinnamon, oregano, and fresh parsley

5. Cook until browned

6. Meanwhile boil salted water for your pasta

7. Add 2 heaping tablespoons of tomato paste to the meat mixture and stir to incorporate

8. Then add 14oz of crushed tomatoes and cook until it starts to thicken

9. Break pasta noodles in half (we use the No2 500g pack) and cook for 10 minutes. Once done, rinse and drain 10. Grate 200g of mozzarella

11. For the bechamel sauce, add 4 cups of milk to a pot over medium heat. Make sure to constantly whisk until it comes to a light boil

12. Once boiled take the pot off the heat and whisk in 2 cups of cold milk mixed with 8-9 heaping tablespoons of cornstarch and a pinch of salt

13. Add back on heat and whisk until it thickens

14. Preheat the oven to 375F

15. Turn off the heat and to the bechamel add 2 eggs one at a time, whisking in between. Then mix in a handful of that grated mozzarella

16. Add about half of the pasta to the bottom of your baking dish and mix in 2 spoonfuls of bechamel

17. Add the meat mixture on top

18. Then add the remaining pasta

19. Top with the bechamel and smooth it out

20. Top with 5 tablespoons of melted butter, make sure it's evenly distributed

21. Add a even sprinkle of grated Parmesan and the remaining mozzarella

22. Do a cross and bake uncovered until golden

23. Let it rest for about an hour and a half before slicing

24. And enjoy!

1. Combine 1 package of active dry yeast, 1 tablespoon of sugar, and 1 cup of warm milk. Set aside to bloom for about 15 minutes

2. Then add 1/2 a cup of melted cooled unsalted butter, 1/4 a cup of fresh orange juice and 1/4 a cup of honey

3. Add 2 large room temperature eggs and the zest of 1 orange mixed with 1/2-3/4 a cup of sugar minus 1 tablespoon

4. Then add 1/2 a teaspoon of salt, 1/2 a teaspoon of mahelpi and 1/2 a teaspoon of mastica

5. On medium low speed, add 4 1/2 cups of flour a little at a time until the dough comes together and is no longer sticky, just tacky

6. Knead for a few minutes with the dough hook

7. Then place on a lightly floured surface and knead by hand as well

8. Add to a lightly oiled bowl, cover, and allow to rise in the microwave for 2-3 hours

9. Divide the dough into 8 equal balls

10. And roll each ball into a log and make 2 large 4 strand braids, tucking the top and bottom to secure. Transfer to a prepared baking sheet

11. In a small bowl whisk 1 egg with 2 tablespoons of milk

12. Brush the tops of both loaves well

13. Cover loosely with plastic wrap and a kitchen towel and allow to rise for 1 1/2 hours

14. Preheat the oven to 350F

15. Brush with the egg wash again and bake for 40-45 minutes (rotate pan if necessary)

16. Remove from the oven and brush the tops with olive oil or butter

17. Allow to cool and enjoy!

7. Serve and enjoy!

1. Start by peeling 6-7 yukon gold potatoes and placing them in cold water as you peel

2. Dry them off and add them to a 9x13 baking dish

3. Preheat your oven to 400F

4. Pour over 1/3 cup of olive oil, 3 minced cloves of garlic, 1/3 cup of fresh lemon juice (you can even add up to 1/2 a cup), 1/2 a tablespoon of oregano, 1/4 a teaspoon of pepper, 1/2 a teaspoon of salt, and 1 1/2 tablespoons of mustard 5. Give everything a good mix and at the bottom of your tray carefully pour in 1 cup of chicken broth

6. Cover and bake for 45 minutes, uncover and bake for additional 25-30

Greek Lemon

Potatoes

1. Heat olive oil over medium high heat and sauté 18-20 shallots for a few minutes and then add 600g of halved mushrooms and cook for another couple of minutes

2. Add 3 minced cloves of garlic and cook for about a minute 3. Add 2 tablespoons of tomato paste and stir to combine 4. Deglaze with 1/2 a cup of red wine and allow to reduce

5. Add a little more than half of a 28oz can of crushed tomatoes and 2 cups of water

6. Season with 1 cinnamon stick, 2 bay leaves, salt, pepper, sugar (to balance the acidity), and oregano

7. Reduce heat to medium low and allow to simmer with the lid on for 1-1 1/2 hours, stirring occasionally to prevent sticking (take the lid off the last 15 minutes)

8. Serve with bread and feta and enjoy!!

Mushroom

Stifado

2. Add a little olive oil and add the ground beef in chunks and leave to form a crust before flipping over

3. Add 1 diced onion and 2 minced cloves of garlic and cook for a few more minutes

4. Add 14oz of diced tomatoes, 14oz of crushed tomatoes, and 2 cups of water

5. Season with salt, pepper, oregano, cinnamon, a little sugar, and fresh parsley if you have

6. Let it come to a boil

7. Reduce the heat to medium low and simmer partly covered, stirring occasionally for about 30 minutes

8. Add the orzo, 1-2 cups of water, and continue cooking uncovered until the orzo is tender. Stir to prevent sticking 9. Serve and enjoy!

Manestra

1. Combine 2 cups of all purpose flour, 1 tablespoon of sugar, 1/2 a teaspoon of salt, 1 package of yeast, and 1 tablespoon of baking powder

2. Then add 1 1/2 cups of lukewarm water and mix with your hand until smooth

3. Cover with plastic wrap and a kitchen towel, and allow to double in size about an hour

4. Heat vegetable oil in a pot over medium high heat until hot 5. Fill a cup with water, and dip your tablespoon in the water after each addition

6. Add each donut to the hot oil, you can fry 3-5 at a time. Fry for a couple minutes, flipping the donuts every so often until they are golden brown on each side

7. Add to a paper towel lined plate

8. Serve with honey and cinnamon and enjoy!

2. Fry them in hot olive oil until they are golden

3. Remove the potatoes and empty the hot olive oil in a metallic bowl.

4. Return the potatoes back in the frying pan with 1 tablespoon of the hot olive oil and add 4 eggs and feta

5. Season with salt, pepper, and oregano

6. Cook for a few minutes and enjoy!

Patates me

Avga

1. Grate 2 medium size zucchinis (I had about 4 cups worth after draining) and then squeeze out the excess moisture 2. To a bowl add the grated zucchini, 2 eggs, 3 sliced green onions, 1/4 a cup of chopped mint, 1/4 a cup of chopped parsley, 3/4 a cup of feta, 1/2 a cup of flour, 1 teaspoon of baking powder, and salt/pepper to taste

3. Mix until combined

4. Heat oil over medium heat and cook fritters until golden on each side

5. Serve with tzatziki and enjoy!

1. Take a thick piece of bread, remove the crusts, and soak in a bowl with 1/4 a cup of milk. Set aside for a couple of minutes

2. Squeeze out the liquid and add the bread to a large bowl with 500g of gound beef, 2 tablespoons of fresh chopped parsley, 1 large egg, 1 small finely chopped onion, 1 minced clove of garlic, 1/2 a teaspoon each of salt, cumin, cinnamon, and oregano. As well as 1/4 a teaspoon of pepper. Mix to combine

3. Form into 10 oval shaped meatballs

4. Heat olive oil over medium high heat and cook meatballs on all sides until golden

5. Remove and set aside

6. Now start the sauce by sautéing 1 diced onion and 2 cloves of minced garlic in olive oil over medium heat

7. Add 1 heaping tablespoon of tomato paste and cook for a couple of minutes

8. Add 1/2 a can of diced or crushed tomatoes (add the whole can if you want more sauce) and 1/2 a cup of water

9. Season with salt, pepper, and a pinch of cinnamon. Allow it to come to a boil

10. Reduce the heat and allow to simmer for 15-20 minutes. I used my spoon to crush the tomatoes

11. Add the meatballs back in and simmer with the lid on for 30-40 minutes. Spooning the sauce over the meatballs during the cooking process

12. Serve and enjoy!

1. Start by making the syrup; in a pot, combine 2 cups of sugar, 3 cups of water, 1 cinnamon stick, and lemon peel/juice. Bring to a boil over medium heat, reduce and simmer for a few minutes. Set aside to cool

2. In a large pot combine 8 cups of milk, 1/2 a cup of sugar and 1 cup of fine semolina

3. Stir until it thickens over medium heat. Make sure it doesn't burn

4. Whisk 6 eggs in your stand mixer and slowly add that while continuing to whisk over low heat

5. Also stir in 1 teaspoon of powdered vanilla, 1/2 a cup of softened unsalted butter, and some lemon zest. Remove.

6. Preheat the oven to 350F

7. Grease your baking tray with melted cooled butter and start layering the phyllo, lightly buttering in between sheets (6 on the bottom and 5 on top)

8. Add cream in the center, fold the excess phyllo over, and add the rest of the phyllo on top

9. Butter and lightly score the top, tucking in the edges (I trimmed excess)

10. Bake for 60-65 minutes

11. Remove from the oven and pour cooled syrup on top and let it rest a couple of hours on the counter to soak up the syrup

12. Serve and enjoy! It's best eaten after it's been refrigerated in my opinion

Pisia

1. Start by bringing a pot of salted water to a boil over medium high heat

2. Peel and dice 6-7 medium potatoes and add them to the water and cook until fork tender

3. In the meantime combine 4 cups flour, 1 envelope of instant yeast, and 1/2 a teaspoon of salt.

4. Then add 2 tablespoons of olive oil and slowly pour in 2 cups of warm water and mix until a dough forms

5. Knead the dough by hand for a few minutes

6. Cover the bowl with plastic wrap and store in a warm place for an hour

7. Drain the potatoes, mash them with a fork and set aside

8. Sauté 1 small red onion in olive oil for a few minutes to soften

9. Add that to the potato mixture and season with salt, pepper, and red pepper flakes

10. Let it come to room temp

11. When the dough has doubled in size, pour it onto a lightly floured surface and divide into equal pieces about 12-15

12. Cover them with a damp towel as you work on each one

13. Heat oil over medium high heat

14. Stretch each dough ball out and fill with a heaping tablespoon of filling

15. Fold one half over and the other half over that. And secure the edges

16. Fry on each side until golden, 3-4 at a time

17. Serve warm and enjoy!

1. Preheat your oven to 350F

2. In your stand mixer on high speed combine 1 cup of salted butter and 1/2 a cup of icing sugar. Scraping down the sides as you go. It will take about 10 minutes

3. Then add 2 tablespoons of Metaxa 1/2 a teaspoon of cloves, and 1 teaspoon of vanilla. Mix!

4. Then a tablespoon at a time, add 2 cups of flour, until the dough holds its shape and no longer sticks to your hands

5. Fold in 1/2 a cup of toasted sliced almonds

6. Form into 20 cookie balls

7. Bake for 20 minutes

8. Let cool for 5 minutes then coat in icing sugar

9. Allow to cool completely on a wire rack, then dust with more icing sugar

10. And enjoy!

6. And enjoy!

1. Broil 2 jalapeños until charred

2. Place in a bowl and cover with plastic wrap

3. After 5-10 mins, remove and peel the outer layer

4. To a blender add the jalapeños (you can remove the seeds if you like, I did), 2 jarred roasted red peppers, olive oil, 1/2 a tablespoon of red wine vinegar, 1 clove of garlic, and 1/4 a cup of Greek yogurt. Blend

5. Then add 1 1/2 cups of crumbled feta (rinsed first) and blend again

Tirokafteri

1. To a bowl add 1 large head of romaine, 1 bunch of green onions, 1-2 grated cloves of garlic

2. Pour over 1/2 a cup of olive oil, 1/4 a cup of red wine vinegar, salt, and pepper to taste

3. And crumbled feta if you like and enjoy!

11. And enjoy!

1. Start by heating olive oil over medium high heat 2. Cube and season your pork with salt and pepper 3. Sear on both sides to form a crust and then remove

4. Reduce heat to medium and sauté 2 diced onions for a few minutes

5. Add 3 minced cloves of garlic and 2 tablespoons of tomato paste. Stir to combine

6. Deglaze with 1/2 a cup of red wine and allow to reduce 7. Add the pork back in along with the juices

8. Add 14oz of crushed tomatoes, a cinnamon stick, a bay leaf, a pinch of nutmeg, a pinch of cloves, and hot water to barely cover everything (keep an eye on it during the cooking process)

9. Bring to a boil, then reduce heat to medium low and cook until fork tender

10. Add 1 cup of orzo and allow to cook through. Make sure to stir!

Youvetsi with Pork and Orzo

1. To a Dutch oven add 2 tablespoons of unsalted butter and a splash of olive oil over medium high heat 2. Once heated add 2 finely diced small onions and 1 large finely diced carrot. Sauté until softened 3. Add 4 minced cloves of garlic

4. Then add 2 tablespoons of tomato paste and let it caramelize for a minute or two

5. Add 1 cup of red wine and allow to reduce

6. Add 1.5-2 lbs of ground beef and brown

7. Season with salt, pepper, and nutmeg

8. Add 1 jar of strained tomatoes and half filled with water

9. Add a bay leaf, a small cinnamon stick and bring to a boil

10. Reduce heat to low and simmer for 2 hours stirring occasionally

11. Season with 1/2 a teaspoon of sugar and Italian seasoning

12. After 2 hours add 1/2 a cup of warm whole milk and cook additional 30+ minutes

13. Cook pasta of your choice during that time according to package directions 14. Toss and enjoy!

1. Start by sautéing 1 leek and 1 small onion over medium heat in some olive oil until tender

2. Then add 350g of chopped spinach and Horta. Cook until wilted

3. Remove and set aside to cool. Then add 1/2 a cup of mint and 1/2 a cup of parsley

4. In a bowl add 1 1/2 cups of flour and 1 teaspoon of baking powder

5. Combine the spinach mixture with 1 cup of crumbled feta and salt and pepper to taste. Then add 4 large eggs and 1/2 a cup of milk

6. Combine wet and dry mixture

7. Add to your pan and top with shredded mozzarella

8. Bake at 350F for 50-55 mins

9. Let cool and enjoy!

1. In a pot over medium heat, sauté 1 diced onion and 1/2 a cup of chopped green onion for a few minutes

2. Add 2 minced cloves of garlic and cook an additional minute

3. Slowly start adding 400g of spinach and wilt it down.

Season with salt and pepper

4. Then add 1/2 a cup of parsley

5. Add 1 cup of orzo and stir to combine

6. Then add 2-2 1/2 cups of water and bring to a boil

7. Reduce heat, cover, and continue to cook until orzo is tender

8. Add fresh lemon juice and enjoy!

1. In a bowl combine 1 block of crumbled feta, 1 cup of plain yogurt, 3 eggs, salt, pepper, 1 teaspoon baking powder, 1/2 a cup of flour, 1/3 a cup of olive oil, 1/4 a cup of fresh chopped mint, 1/4 a cup of fresh chopped parsley, 3 spring onions chopped, and 4 cups grated squash squeezed

2. Add to a lightly greased baking dish

3. Top with olive oil and sesame seeds

4. Bake at 350F for 55-60 minutes

5. Slice and enjoy!

Batzina - Greek Pumpkin Pie

9. Cover and chill in the fridge

10. And enjoy!

1. Start by peeling and chopping 6 small yellow potatoes

2. Boil the potatoes in salted water until fork tender but make sure to reserve 1/2 a cup of the water before draining

3. Drain and let the potatoes sit for about 10 minutes to release some of that steam

4. Transfer potatoes to a bowl and mash

5. To the food processor add 3-4 cloves of garlic, 1/2 a cup of olive oil, a pinch of salt, some pepper, and a splash of vinegar 6. Blend the mixture

8. Use an immersion blender and carefully add reserved cooking water until smooth (optional)

Skordalia

1. In a bowl combine 1 1/2 cups of sugar with the zest of 1 large orange

2. Then add in 1/2 a cup of olive oil, 1/2 a cup of corn oil, and 1/2 a cup of metaxa. Mix

3. Combine 1 cup of orange juice with 1 teaspoon of baking soda and allow to foam up, then add it in 4. Add 2 teaspoons baking powder, 1/2 a teaspoon of cinnamon, a pinch of cloves (optional), 2 teaspoons of vanilla, 1/2 a teaspoon of salt, and 5 cups of flour

5. Mix until just combined, then cover and chill for 20-30 minutes

6. Roll out into equal size balls, I got 45 in total, then roll out into shapes

8. Preheat the oven to 350F

7. Brush generously with egg wash and bake until golden about 20-25 minutes 8. Cool and enjoy!

1. Add 3 cups of water to a pot over medium high heat. Bring to a boil

2. Wash 1 cup of rice really well and add it to the boiling water. Immediately reduce heat to medium and keep stirring until the water is absorbed and the rice is starting to soften 3. Add 4 cups of milk slowly while continuing to whisk 4. After the first cup add orange zest (optional), a cinnamon stick, and vanilla

5. About halfway through adding the milk, add honey or sugar to taste

6. Continue cooking/stirring until the rice is cooked and creamy. And mixture has thickened

7. Remove from heat, cover and allow to rest for about 20 minutes

8. Add to serving bowls and allow to cool

9. Top with cinnamon and enjoy either warm or cold from the fridge!

Rizogalo

1. In a bowl combine 1lb of rinsed Italian style rice, 1/3 a parsley, 1 finely chopped onion, 1 teaspoon of oregano, a drizzle of olive oil, and salt/pepper to taste

3. Lay a grape leaf, vein side up, flat on your work surface. Place filling in the center of the leaf and then fold the left and right sides together and then roll up

4. To the bottom of your pot, add olive oil and a layer of extra leaves

5. Add dolmades seam side down covering the edges of the pot

6. Cover with water, a drizzle of olive oil, and then add an inverted plate on top

7. Bring to a boil covered over medium high heat

8. Reduce to medium low and simmer for an hour (keep an eye on the water level, I had to refill it)

9. Make a simple avgolemono sauce and pour on top

10. Remove from heat and let it set covered

11. Serve cold and enjoy!

ground beef, 3/4 a cup of cup of mint, 1/2 a cup of Dolmades

2. Blitz and enjoy!

1. To your food processor combine 3/4 a cup of mint leaves, 1 tablespoon of honey, 1 tablespoon of Dijon, 2 tablespoons of white wine vinegar, the juice of half a lemon, 1/2 a cup of olive oil, 1 clove of garlic, salt, and pepper to taste

Mint

Vinaigrette

3. And enjoy!

1. To a large bowl combine 4 cups of cooked bowtie pasta, crumbled feta, 3 cups of chopped spinach, 1/4 a cup of fresh chopped parsley, and sliced red onion

2. Toss over your lemon dill vinaigrette

- 1/2 a cup of olive oil, 1 tablespoon white wine vinegar, 3 tablespoons of lemon juice, 1 small grated clove of garlic, salt, pepper, 1 tablespoon of sesame seeds, 1 teaspoon of Dijon mustard, a splash of honey, and 1 heaping tablespoon of fresh chopped dill

Spanakopita Pasta Salad

sauce

3. Mix and enjoy!

1. To your food processor combine 1/4 a cup of cilantro, 1/4 a cup of chives, 1/4 a cup of parsley, 1/4 a cup of basil, 1 big clove of garlic, 1/2 a cup of cottage cheese, 1 teaspoon of Dijon mustard, 1/4 a cup of lemon juice, salt, pepper, and olive oil

2. To a bowl add 2 cans of tuna, 1/2 a diced green bell pepper, 1/4 a cup diced red onion, and the green goddess

• High
• Protein
• Green
• Goddess
• Tuna Salad

1. Add 3-4 cups of spinach, 1/2 a small red onion, 1 cup of diced strawberries, 1/2 a cup of crushed pecans, 1 diced avocado, and 1/4 a cup of crumbled feta to a bowl

2. Top with a homemade grapefruit balsamic vinaigrette

- 1/4 cup of fresh grapefruit juice

- 1-2 tablespoons of honey

- 2-3 tablespoons of balsamic vinegar

- 1/2 a cup of olive oil

• - salt and pepper to taste
• 3. And enjoy!
• Strawberry Spring Salad

4. And enjoy!

1. In a bowl lay out 3 cups of arugula and drizzle with olive oil 2. Top with sliced citrus (3), 2 tablespoons of chopped pistachios, pumpkin seeds, dried cranberries, and crumbled shallot and chive boursin cheese

3. Drizzle with a mixture containing 1/3 a cup of olive oil, 1 1/2 teaspoons of Dijon mustard 1 teaspoon of honey, salt, pepper, a squeeze of orange juice, and a squeeze of lemon juice

• Winter
• Citrus
• Salad

1. In a bowl, combine 1 cup of cottage cheese, 1/2 a cup of rinsed chickpeas, 1/2 a cup of diced cherry tomatoes, 1/4 a cup of pitted kalamata olives, 1/2 a cup of diced cucumber, 1/2 a cup of thinly sliced red onion and top it off with a light drizzle of balasamic glaze, olive oil and salt & pepper (to taste)

2. And enjoy!

X 1 SERVING

1. Cook 1 cup of orzo according to package instructions 2. During the last few minutes add your chopped asparagus and 1 cup of frozen peas

3. Drain and rinse

4. Add to your favourite bowl, top with crumbled feta, slivered almonds, and a lemon vinaigrette

5. Eat right away or store in the fridge for a bit and enjoy!

Lemon Vinaigrette:

1. 1/3 cup of olive oil

2. 1 tablespoon of red wine vinegar

3. Juice of 1 lemon

4. A teaspoon of Dijon mustard

5. Add salt, pepper, and oregano to taste

Spring Orzo Salad

X 4 SERVINGS

1. Shred 2 cups of green cabbage and 2 cups of red cabbage

2. Clean and grate 1 carrot

3. Add vegetables to a large bowl

4. Top with salt, sugar, olive oil, and white wine vinegar to taste

5. Give it a good mix and enjoy!

X 5 SERVINGS

X8 SERVINGS

1. Cook 4 cups of penne pasta according to package directions

2. In a bowl combine the cooked pasta with 1/2 a cup each of tomatoes, cucumbers, red bell pepper, and lettuce

3. Dice 1/2 a small red onion and add that as well 4. I also added Peperoncini peppers (I used 3-4)

5. Mix in 1-2 cans of drained tuna

6. And a lemon vinaigrette which can be made by combining 1/3 cup of olive oil, 3 tablespoons of red wine vinegar, 3 tablespoons of fresh lemon juice, 2 teaspoons of mustard, and salt/pepper/oregano to taste

7. Finally toss everything together and enjoy! (best served cold)

1. In a bowl combine 3 cups of rotini pasta, 8 mini grilled sweet peppers (peeled), 2 small diced grilled zucchini, and 1/3 cup of crumbled feta

2. Pour over a homemade dressing made with 1/2 a cup of olive oil, 1 teaspoon of Dijon mustard, salt, pepper, 1 teaspoon of oregano, 1/2 a teaspoon of honey, 3 tablespoons of red wine vinegar, and fresh lemon juice

3. Chill in the fridge and enjoy!

Grilled Harvest

Vegetable Pasta Salad

4. And enjoy!

1. In a bowl combine 1 thinly sliced red onion, 4 small diced tomatoes, 1 sliced cucumber, 1 sliced green bell pepper, and kalamata olives 2. Top with a dressing consisting of 1/4 a cup of olive oil, salt, pepper, oregano, and 2 tablespoons of red wine vinegar

3. Give it a good mix and top it off with crumbled feta cheese

Classic Greek Salad

3. Pour over salad and enjoy!

1. To a bowl add 1 cup of cooked couscous, 1 thinly sliced. English cucumber, 1 thinly sliced shallot, 1/2 a bunch of thinly sliced radishes, 1/3 a cup of parsley finely chopped, and crumbled feta

2. Make a simple lemon Dijon vinaigrette by combining 1/2 a cup of olive oil, the juice of 1 lemon, salt, pepper, 2 teaspoons of Dijon, 1 teaspoon of honey, and a small grated clove of garlic

• Radish and Cucumber
• Couscous
• Salad

5. Toss and enjoy!

1. To your food processor add 1/2 a cup of olive oil, 1 small shallot, 1 clove of garlic, the zest and juice of 1 small lemon, 1 teaspoon of dijon mustard, 1/2 a teaspoon of honey, and salt/pepper to taste. Blitz

2. Cook 3 cups of rotini pasta according to package directions and 1-2 minutes before draining blanch 1 1/2 cups of frozen peas

3. Add to a large bowl along with 2 handfuls of arugula, 1/3 a cup of finely chopped parsley, and crumbled feta

• Arugula, Feta and Pea
• Pasta
• Salad

1. To a bowl add 6 cups of finely chopped kale, drizzle with a little olive oil, and massage to soften

2. Then add 1/3 a cup of chopped dates, 1/3 a cup of slivered almonds, 1 can of rinsed/drained chickpeas, and 1/2 a cup of crumbled feta

3. Pour over a balsamic vinaigrette, consisting of 1/4 a cup of balsamic vinegar, 2 teaspoons of honey, 2 teaspoons of Dijon mustard, salt, pepper, and 1/2 a cup of olive oil 4. And enjoy!

Kale and Date

Salad

1. Peel, cube, and boil potatoes until tender

2. In a bowl combine your boiled and cooled potatoes, cherry tomatoes, cucumbers, red onion, Kalamata olives and 3. Drizzle with olive oil, salt, pepper, and oregano

4. Give it a good mix and enjoy!

• Mom's
• Potato
• Salad

1. Preheat your oven to 400F and cook 3-4 slices of prosciutto for 10-12 minutes

2. Allow to cool slightly and crumble into pieces

3. To a bowl combine your shaved brussel sprouts and kale. Massage with a bit of olive oil and put aside while you prep your other ingredients

4. Then add pomegranate seeds, diced apple, crumbled feta, sunflower seeds, pecans, and the prosciutto pieces

5. Make a simple maple Dijon vinaigrette by combining 2 tablespoons of pure maple syrup, 1 tablespoon of Dijon mustard, 2 tablespoons of red wine vinegar, 1/4 a cup of olive oil, lemon juice, salt, and pepper

6. Pour over the salad, toss, and enjoy!

• Shaved
• Brussel
• Sprout
• Salad with Crispy
• Prosciutto
• CONTAINS
• LERGEN
• ALL
• PEANUTS

9. Serve and enjoy!

1. Heat olive oil over medium high heat

2. Sauté 1 diced onion until soft

3. Add 4 Italian sausages and allow to brown

4. Add 1 large minced clove of garlic. Stir until fragrant

5. Deglaze with a splash of white wine and allow to reduce

6. Season with a pinch of salt, pepper, Italian seasoning, and red pepper flakes if you like

7. Turn the heat down to medium low and add 3 cups of finely chopped kale and 1 cup of cream. Allow to thicken 8. Add 3 cups of your Al dente rigatoni and freshly grated pecorino romano. Stir!

Sausage and Kale

Pasta

1. Combine half a block of feta, 1 cup of cherry tomatoes, and 2 cups of butternut squash in a baking dish

2. Drizzle with some olive oil and season with 1/4 teaspoon of pepper, 1/2 a teaspoon of Italian seasoning, and a pinch of crushed red pepper flakes

3. Bake at 400F for 35-40 minutes

4. Meanwhile cook your favourite pasta in salted water according to package directions until al dente (I did 2 cups of rotini)

5. Drain and rinse pasta when done but reserve 1/2 a cup of pasta water

6. Once done remove dish from the oven and mash ingredients until combined

7. Add the cooked pasta and some pasta water if needed and mix everything together 8. And enjoy!

X4 SERVINGS

1. Cook 2 cups of elbow macaroni according to package directions in salted water until Al dente (reserve 1 cup of pasta water before draining) 2. Meanwhile in a large skillet over medium heat melt 2 tablespoons of unsalted butter, then add 2 tablespoons of flour whisking constantly until combined

3. Slowly add 2 cups of milk mixing until combined

4. Continue whisking until sauce thickens slightly

5. Season with salt, pepper, and paprika

6. Stir in finely chopped microwaved broccoli and pasta and cook for a few minutes

7. If needed add some pasta water 8. Turn heat down to medium low and mix in 1 cup of smoke flavoured white cheddar and 1/2 a cup of cottage cheese

9. And enjoy!

4 SERVINGS

Creamy Zucchini Pasta

1. In a large skillet on medium heat, warm up 2-3 tablespoons of olive oil

2. Add 1 small diced onion and 2 medium shredded zucchini and saute for a few minutes 3. Next add 2 cloves of minced garlic and cook for another 1-2 minutes

4. Lower the heat to medium low and add 1 cup of ricotta cheese, salt, pepper, red pepper flakes and let the mixutre come to a simmer until everything is combined

5. Add your favourite drained pasta in, along with some reserved pasta water 6. Mix to combine everything and adjust seasonings if needed

7. Serve with parmesan cheese and enjoy!

11. And enjoy!

1. Cook spaghetti according to package directions in salted water until al dente

2. Before drainning, reserve about 1 cup of pasta water 3. Meanwhile heat olive oil over medium heat

4. Saute 2 diced cloves of garlic until fragrant

5. Add 2-3 cups of halved cherry tomatoes and let those cook down until they soften. Pro tip, use the back of your spoon to break them down during the process

6. Season with salt, pepper, italian seasoning, and red pepper flakes if you like some spice

7. Add 2 packed cups of chopped spinach

8. Add the pasta into the pan, along with 1 ladleful of pasta

9. Mix to combine to incorporate the flavours

10. Remove from the heat and top with parmasean

• X 4 SERVINGS
• Burst Cherry Tomato
• & Garlic Pasta

Pesto

1. Grate 2 cups worth of zucchini and squeeze out the liquid

2. To a food processor add the grated zucchini, 2 cloves of garlic, 1 loose cup of basil, 1/3 cup of roasted unsalted sunflower seeds, 1/3 a cup of Parmesan, a squeeze of fresh lemon juice, a splash of olive oil, salt, and red pepper flakes

3. Blend together and enjoy!

7. Blend until smooth

1. Fill a large pot with water and bring to a boil over medium high heat

2. Add cauliflower florets and cook covered until fork tender 3. Drain and add to a blender

4. Meanwhile, boil your pasta in a separate large pot of well-salted water according to package directions. Reserve some pasta water in case and drain

5. Heat olive oil or butter over medium high heat and sauté 2 minced cloves of garlic until fragrant

6. To the blender also add 1/4 a cup of grated Parmesan, 1/2 a cup of cottage cheese, 1/2 a cup of milk, salt, pepper, red pepper flakes, and the sautéed garlic (add pasta water if needed)

8. Toss with pasta and enjoy! (alternatively you can reheat on a pan before adding your pasta)

• High Protein
• Cauliflower
• Alfredo

9. And enjoy!

1. Cook pappardelle according to instructions. Reserve about 1 cup of pasta water

2. Meanwhile begin making the sauce by melting 2 tablespoons of unsalted butter in a large pan over medium heat

3. Add 2 diced pears and saute until softened. Use a potato masher to break down the pears and shallots into almost a puree.

4. Mince 1 large shallot and add it to the pan, cooking until soft for a few minutes

5. Add 1 cup of cream or milk and a pinch of black pepper stirring to combine

6. Lower heat slightly and stir in 1/2 a cup of crumbled Gorgonzola. Continue to whisk until the sauce begins to thicken and the cheese melts. Add salt if needed

7. Add the pasta and stir to coat. If the sauce is too thick, add a splash of pasta water

8. Plate. Top with crushed walnuts and grated Parmigiano Reggiano

• Pear and Gorgonzola
• Pasta
• X2 SERVINGS

9. And enjoy!

1. Preheat your oven to 425F and prep your spaghetti squash by cutting it in half. Drizzle the inside with some olive oil. Bake cut side down for 45-50 minutes

2. Meanwhile heat olive oil over medium heat and sauté 1 onion and 1 carrot until softened

3. Add 2 cloves of garlic and cook for another 1-2 minutes

4. Add 500g of ground beef and let that brown

5. Add 1 28oz can of crushed tomatoes, salt, pepper, oregano, 1 bay leaf, a parmigiano reggiano rind, and a little water

6. Let that simmer over low heat until the squash is ready

7. Separate the squash strands slightly, fill with the meat mixture, and top with cheese

8. Pop it under the broiler to get nice and golden

• Bolognese Stuffed
• Spaghetti Squash Bowls
• X2 SERVINGS

8. And enjoy!

1. Heat olive oil over medium heat. Meanwhile add 4 cups of broth to a pot over medium heat. Let it come to a simmer and then lower the heat so that it is kept warm

2. Add 1 diced onion and sauté for a few minutes. Season with salt, pepper, and a pinch of red pepper flakes.

3. Add 1 cup of Arborio rice. Stir and let the rice toast for about 5 minutes

4. Add a ladleful of broth and stir and cook until most of the liquid is absorbed

5. Continue adding stocking while mixing waiting until liquid is absorbed before adding more, until rice is al dente

6. Stir in 1 cup of roasted butternut squash purée

7. Turn the heat off and mix in 2 tablespoons of cold unsalted butter and parmigiano reggiano and top with fried sage leaves

• Butternut
• Squash
• Risotto

1. Start by heating olive oil over medium heat

2. Sauté 1 diced onion and diced 2 carrots until softened

3. Add 4 minced cloves of garlic and 2 tablespoons of tomato paste. Cook for 1-2 minutes

4. Add 1lb of ground beef and 1/2 a pound of sausage. Brown

5. Deglaze with 1/2 a cup of red wine and allow to reduce

6. Add 1 28oz can of crushed tomatoes, 14oz of diced tomatoes, and season with salt, pepper, oregano, thyme, sugar, 2 bay leaves, and a cinnamon stick

7. Bring to a boil, then simmer for an hour

8. Boil lasagna sheets until Al dente about 8 minutes

9. Add 1/4 a cup of butter to a saucepan over medium heat. Once melted, add 1/4 a cup of flour, stirring constantly to combine 2 minutes. Gradually add in 3 cups of warm milk, whisking until smooth. Season with salt, nutmeg, and pepper. Cook until it thickens- about 5 minutes.

10. Layer lasagna (meat sauce, pasta, bechamel, mozzarella, and repeat ending with cheese on top

11. Bake for 35-40 minutes uncovered at 375F

12. Uncover and bake additional 15-20 minutes. Pop under the broiler as well

13. Let rest at least 30 minutes and enjoy

X8 SERVINGS

10. And enjoy!

11. Heat olive oil over medium heat

2. Saute 1 finely chopped onion, 1 carrot, and half a butternut squash until tender (a sprig of rosemary and a bay leaf too) 3. Add 2 minced cloves of garlic and 1 heaping tablespoon of tomato paste. Stir for another minute or two

4. Add 2 cans of rinsed/drained beans and 5-6 cups of water. Bring to a boil

5. Reduce heat to medium low and purée some of the mixture

6. Allow to simmer for about 30 minutes

7. Season with salt and pepper

8. Increase heat to medium and add 2 cups of cavatelli pasta

• Butternut
• Squash Pasta
• Fagioli

Alfredo Bake

10. Serve and enjoy!

1. Heat olive oil over medium high heat

2. Sauté 1 diced onion and 2 diced carrots until softened

3. Add 2 minced cloves of garlic

4. Stir in 2 heaping tablespoons of tomato paste

5. Add 1 large can of rinsed/drained chickpeas. Stir to combine and season with salt and pepper

6. Reduce the heat to medium, add 4 cups of water, 1 bay leaf, and 1 sprig of fresh rosemary

7. Let it come to a boil and use an immersion blender to blend some of the mixture

8. Stir in 1 heaping cup of small shell pasta and cook until Al dente

9. Remove the bay leaf and the rosemary

Pasta e Ceci (Pasta With Chickpeas)

11. Serve and enjoy!

1. Sauté 1 onion in olive oil over medium heat 2. Add 3 minced cloves of garlic

3. Add 1 heaping tablespoon of tomato paste 4. Add in half a jar of strained tomatoes and water 5. Stir in the lentils

6. Season with salt, pepper, and Italian seasoning

7. Bring to a boil and add spinach

8. Reduce heat and add broken lasagna sheets

9. Reduce the heat, cover, and cook until pasta is tender (mix to prevent sticking and add more water as needed)

10. Top with cheese and pop under the broiler

• Skillet
• Lentil
• Lasagna

9. And enjoy!

2. Add your diced pumpkin to a 9x13 baking dish and drizzle with olive oil, salt, pepper, nutmeg, red pepper flakes, and Italian seasoning. Mix

3. Add feta in the and drizzle with olive oil

4. Add 3 cloves of garlic with the peels on 5. Bake for 40 minutes or until the pumpkin is fork tender

6. Remove from the oven and gently peel garlic cloves from their skin

7. Transfer everything to a blender with some reserved pasta water and blend until smooth

8. Add to your favourite pasta and mix to combine

• Baked
• Pumpkin
• Feta
• Pasta

10. Stir in the pasta

2. Bring a large pot of salted water to a boil and cook 16oz of rotini pasta 1-2 minutes short of Al dente. Drain and set aside

3. Meanwhile, In a large pan over medium heat sauté 1 diced onion until translucent in olive oil

4. Add 2 minced cloves of garlic and cook for an additional 1 minute

5. Stir in 1/4 a cup of flour until combined

6. Slowly whisk in 3 cups of room temperature milk

7. Season with salt, pepper, nutmeg, and Dijon and add 1 finely chopped crown of broccoli

8. Add 1/2 a cup of cream cheese and allow to thicken

9. Stir in 1 cup of frozen peas and 2 handfuls of spinach and allow to cook for a couple of minutes

11. Top everything with freshly grated mozzarella and parmesean and bake for 20 minutes. Then broil for the last 4-5 minutes until golden

12. Let it rest for 10 minutes and enjoy!

• Spring
• Vegetable
• Mac and Cheese

9. And enjoy!

1. Heat olive oil over medium heat

2. Add 1 diced onion and 1 diced carrot, sauté until softened 3. Add 2 minced cloves of garlic and cook for another 1-2 minutes

4. Add 1 tablespoon of tomato paste and stir to combine

5. Add 1/2 a can of puréed beans, mix, then add 5 cups of water and bring to a boil

6. Add 1 1/2 cans of beans and then simmer over medium low for 30-35 minutes

5. Season with salt, pepper, thyme, a Parmesan rind, a vegetable bouillon cube, and a bay leaf

6. Then add 1 1/2 cups of pasta and cook until Al dente over medium heat

Pasta e Fagioli

X 4 SERVINGS

1. To a food processor add 3 cups of basil, 1-2 cloves of garlic, 1/2 a cup of pecorino Romano, 5-6 tablespoons of olive oil, and the juice of half a lemon. Mix

2. Add 1/4 a cup of chopped pistachios, salt, and pepper. Mix again

3. Pair with rigatoni and enjoy!

Pistachio Pesto

1. To a blender add the peel and juice from 1 lemon, 2 cloves of garlic, 1/2 a cup of slivered almonds, 1/2 a cup of Parmesan, and salt/pepper to taste

2. Blend and slowly stream in 1/2-3/4 a cup of olive oil 3. Serve with pasta and enjoy!

Lemon pesto

MID

Fig and Gorgonzola Rigatoni

1. Start by bringing a pot of water to a boil. Salt. And cook your rigatoni according to package directions.

2. Meanwhile melt 1 tablespoon of unsalted butter over medium heat

3. Sauté 1 large minced clove of garlic for 1-2 minutes

4. Add chopped figs and allow them to cook down. Use the back of your spoon to break them down and add spoonfuls of pasta water as well

5. Add 1 cup of room temperature milk or cream and allow it to thicken

6. Season pepper, and nutmeg

7. Lower the heat and stir in crumbled Gorgonzola until a sauce forms

8. Add the rigatoni in and cook additional minute until everything comes together

9. Plate, top with fresh figs and more crumbled Gorgonzola

10. And enjoy!

1. Start by heating olive oil over medium high heat

2. Meanwhile start bringing a pot of water to a boil

3. Add 1 sliced fennel and cook until soft (lower heat if necessary)

Fennel and Anchovy Pasta

5. Lower heat and add half a tin of anchovies and 2 grated cloves of garlic 6. Add some lemon zest, red pepper flakes and a pinch of black pepper

7. Add some pasta water and start building your sauce

8. Add pasta directly in (about 1-2 minutes before done cooking)

9. Ladle in some more pasta water and keep mixing until combined

10. Plate and serve with extra lemon zest and cheese if you like and enjoy!

1. Bring a large pot of water to a boil, salt, and cook 5 small diced potatoes until fork tender

2. Remove and place in a bowl, add a pinch of nutmeg, 3/4 a cup of milk or water, and crumbled Gorgonzola. Blend until smooth

3. Add pasta of your choice to the same pot and cook until Al dente (I did a minute less)

4. Meanwhile in a pan heat olive oil over medium high heat 5. Brown 4 Italian sausages. Remove.

6. Reduce heat to medium and add an onion and cook until soft.

7. Add the cooked pasta, as well as the potato cream sauce. Stir for a couple of minutes. Season with salt, pepper, and rosemary. Add pasta water as needed

8. Toss the sausage back in and 1 heaping cup of peas and enjoy!

• Sausage and Pea
• Pasta with a Creamy
• Potato
• Gorgonzola
• Sauce

STAUB

2. Preheat the oven to 400F

1. Heat olive oil over medium heat and add chopped chicken breast (I used 2). Season with salt and pepper. Cook and set aside

3. To the same skillet melt 3 tablespoons of unsalted butter, then add 1 diced onion and sauté until translucent

4. Add 2 minced cloves of garlic and cook for another minute or two

5. Add 2 tablespoons of all purpose flour and whisk to combine everything

6. Slowly pour in 1 1/2 cups of chicken broth and 1/2 a cup of milk while whisking and bring the mixture to a boil

7. Stir in 2-3 cups of frozen peas, carrots, and corn and season with dijon mustard,salt, pepper, Italian seasoning, and red pepper flakes

8. Lower heat to low and add the chicken back in, give it a good mix, adjust the seasonings if needed, and set aside

9. Place 1 pie crust over the skillet and secure the edges

10. Brush with egg wash and cut slits in the center to release steam

11. Bake for 35-40 minutes and enjoy!

• Cast
• Iron
• Chicken
• Pot Pie
• X 4 SERVINGS

1. To a large bowl combine 1lb of ground chicken, 1/2 a diced onion, 1 large minced clove of garlic, 3/4 a cup of chopped spinach, 1/3 a cup of crumbled feta, 1/4 a teaspoon of pepper, 1/2 a teaspoon of oregano, and salt to taste

2. Mix and chill in the fridge

3. Form into 5 burgers and grill until cooked through 4. Serve and enjoy!

Spinach and Feta

Chicken Burgers

Feta Brined

Chicken

Souvlaki

2. To a large bowl add 3/4 a cup of feta brine, 1/2 a teaspoon of pepper, 1 teaspoon of oregano, 2 large minced cloves of garlic, a splash of olive oil, the juice from half a lemon (grill the other half to serve on top) and dijon Mustard

3. Mix and add your chicken

4. Cover and marinate in the fridge

5. Add chicken to skewers and grill until cooked through 6. Serve with lemon and enjoy!

8. Let it rest and enjoy!

2. For the herb butter combine 3 tablespoons of very softened room temperature unsalted butter, 1 tablespoon of fresh chopped parsley, 1 tablespoon of fresh chopped rosemary, 1/4 a teaspoon of pepper, 1/2 a teaspoon of salt, 1 minced clove of garlic, lemon zest, 1/2 a teaspoon of Dijon, and 1 tablespoon of olive oil

3. Pat the chicken very dry, separate the skin and season both sides with salt, then lather on the herb butter

4. Add onion pieces, lemon slices, cloves of garlic, and rosemary inside the cavity. Tie the legs together

5. Add lemon and onion slices to the bottom of your cast iron 6. Place the chicken on top and drizzle with a little olive oil 7. Roast until internal temperature is 165 (make sure baste it throughout the cooking process)

• Spring Herb
• Butter
• Roast
• Chicken

Peach, Serrano Ham and Fresh Mozzarella Pizza

1. Add a drizzle of olive oil to your pizza crust

2. Add 1 sliced peach, pieces of torn fresh mozzarella, and ribbons of serrano ham or prosciutto

3. Pop in your pizza oven preheated to 700F and cook until golden brown

4. Top with fresh basil, a drizzle of balsamic glaze, and enjoy!

Arayes

1. In a bowl combine 1lb of ground beef, 1 small onion finely grated/draine 3 cloves of garlic minced, 1/2 a cup of fresh parsley, 1 teaspoon each of paprika and salt. 1/2 a teaspoon of black pepper, cumin, and cayenne. And 1/4 a teaspoon each of nutmeg and cinnamon

4. Cut pitas in half and stuff each with the filling and cut in half again

5. Brush all sides of the pita with olive oil

6. Pop on the bbq with the lid closed until cooked through

7. And enjoy!

Tarter sauce recipe:

1. To a bowl add 1 cup of mayonnaise, 1 minced clove of garlic, 1 1/2 tablespoons of chopped capers, 1/4 a cup of sweet relish, 1 teaspoon of Dijon mustard, 1 tablespoon of fresh lemon juice, salt, pepper, and a pinch cayenne. 2. Mix and enjoy!

Beer battered fish recipe:

1. Pat fish pieces dry and season both sides with salt and put them in the fridge to sit for at least 20 minutes

2. Make a batter by combining 1 cup of all purpose flour, 1 teaspoon of baking powder, 1/2 a teaspoon paprika, 1/2 at teaspoon garlic powder, 1/2 a teaspoon cayenne, 1/2 a teaspoon of salt, 1/2 a teaspoon of pepper, and 330ml of beer (only add cold beer right when you are ready to fry)

3. Make your batter. In a large bowl add your flour and spices. Mix until combined. Slowly start adding in your beer and mix until all the clumps are mixed throughout the batter.

4. Gently roll the fish fillets in the dredging mixture, covering completely. Pat off the excess (1/4 a cup of flour mixed with a pinch of salt and pepper) and place on a plate in a single layer

5. Meanwhile start heating oil in large pan until temp reaches 365F over medium high heat then lower to a medium 6. Dip fish into beer batter and let excess drip off

7. Fry in oil until golden brown on each side about 3-5 minutes on medium heat. While removing allow oil to drip off before transferring

8. Let cool on a wire rack. And enjoy!

X 4 SERVINGS

Pappa al Pomodoro

1. Heat olive oil over medium heat

2. Add red pepper flakes, 1 small diced onion, and 3 cloves of garlic and cook until golden

3. Add cherry tomatoes, season with salt and pepper, add 2 cups of broth, and let it come to a boil over medium high heat (use your spoon to crush the tomatoes)

4. Once it comes to a boil, add in 3-4 cups of stale cubed bread

5. Cover with a lid and cook over medium low heat until liquid is absorbed and bread is soft (you can mash the bread more if you like)

6. Pour into bowls, top with a drizzle of olive oil, a dollop of ricotta, some fresh basil, and enjoy!

1. Start by peeling and cubing 4 large potatoes. Add them to a pot, cover with water and cook over medium high heat until fork tender

2. Meanwhile heat olive oil over medium high heat, add 1 small diced onion, 2 diced carrots, and sauté until soft

3. Add 1lb of ground beef and brown. Grate in 1 large clove of garlic

4. Reduce heat to medium. Season with salt, pepper, Italian seasoning, and mix in 1 heaping tablespoon of tomato paste 5. Add 14oz of crushed tomatoes, a bay leaf, and cook over medium low

6. Mix in frozen peas

7. Once heated through set it aside

8. Preheat the oven to 400F

9. Drain the potatoes, allow them to sit for 2 minutes in the pot after, add 2 tablespoons of room temperature unsalted butter, warm milk, and using a hand mixer, blend until smooth. Salt to taste.

10. Assemble pie by adding mashed potatoes on top of meat mixture and use a fork to make a design

11. Bake for 25-30 minutes. Pop under the broiler to get a nice crust if you want as well for the last 5 minutes

• 12. And enjoy!
• Skillet
• Cottage
• Pie
• X 4 SERVINGS

4. Slice some red onion

2. Peel and slice the neck of your butternut squash into half moon shapes

3. Place on a prepared baking tray and drizzle with olive oil, salt, and pepper. Par bake for 10-15 minutes

5. Roll out your puff pastry sheet and transfer to a parchment paper lined baking tray. Let it chill in the fridge until you are ready

6. Add the cooled butternut squash pieces on the puff pastry, followed by the red onion, and crumbled feta. Sprinkle with fresh finely chopped sage and thyme

7. Fold in the edges and brush with olive oil

8. Top with grated parmigiano reggiano

9. Bake in the oven for 30-35 minutes or until golden

• 10. Top with pecans and enjoy!
• X4 SERVINGS
• Butternut Squash and Feta
• Galette with Roasted
• Maple Salted
• Pecans
• SALLERGEN
• CONTAINS
• PEANUTS

12. And enjoy!

1. Season meat with salt, steak seasoning, and pepper and sear on all sides on medium high until a nice crust forms in some olive oil

2. Transfer to a plate and set aside

3. Lower the heat to a medium and add 1 large diced onion and 6 smashed cloves of garlic and cook for a couple of minutes in the same pot (add more olive oil if needed) (season with salt and pepper)

4. Add 2 tablespoons of tomato paste and mix to caramelize 5. Pour in 1 cup of dry red wine and let it reduce slightly for a couple of minutes

6. Add the meat back in and add 3 chopped carrots and 4 chopped potatoes

7. Add 3 cups of beef broth, as well as 2 bay leaves, and fresh thyme sprigs

8. Pop it into a 350F oven with a lid on for about 3 hours or until fork tender

9. Make a gravy by straining the liquid and adding to a pot over medium heat

10. Make a cornstarch slurry by combining 1/2 a cup of cold water with 1 tablespoon of cornstarch

11. Whisk that into the sauce until it thickens

• Classic
• Pot
• Roast
• X 4 SERVINGS

1. Prep 4 chicken breast. Butterfly and pound thin. Season with salt, pepper, and garlic powder

3. In a separate bowl add 1 1/2 cups of Italian seasoned breadcrumbs, 1/3 a cup of freshly grated pecorino Romano cheese, Italian seasoning, and 2 tablespoons of fresh chopped parsley

4. Dip each in the egg mixture then in the breadcrumbs. Make sure to coat them thoroughly

5. Place in the fridge for about 30 minutes

6. Heat olive oil over medium high heat

6. Cook each cutlet until crispy on each side

• 7. Place on a wire rack
• 8. And enjoy!
• Chicken
• Cutlets

10. And enjoy!

1. First heat olive oil over medium high heat, add 2 diced. chicken breasts and sear to get some colour. Season with salt and pepper. Remove and set aside

2. Then melt 2 tablespoons of unsalted butter over medium heat. Add 2 sliced leeks and 1 diced carrot, cooking until softened, about 5 minutes. Add 2 minced cloves of garlic and cook for an additional minute.

3. Scatter and mix in 2 tablespoons of flour

4. Slowly pour in 1 1/2 cups of chicken broth and 1/2 a cup of milk while whisking.

6. Season with salt, pepper, thyme, and 1 tablespoon of Dijon mustard

7. Add the chicken back in and mix to combine. Let it thicken over medium low heat

8. Remove from heat to cool for about 20 minutes while you preheat your oven to 400F

9. Top with puff pastry sheet, score, brush with egg wash and bake until golden 35-40 minutes

Chicken and Leek Pie

X 4 SERVINGS

12. And enjoy!

1. Core a head of cabbage and place in a pot with boiling water until the leaves remove easily and start to soften. Set aside to drain/cool

2. Parboil 1 cup of long grain rice in boiling water for 5-6 minutes, drain and leave to cool. Make sure to rinse beforehand

3. Start the sauce by sautéing 1 small diced onion in olive oil over medium heat until translucent

4. Add 3 minced cloves of garlic and cook for another 1-2 minutes

5. Add a 28oz can of crushed tomatoes and a splash of white wine. Also fill the can halfway with water and add that as well 6. Season with salt, pepper, cinnamon, oregano, parsley, sugar, red pepper flakes, and a bay leaf

7. Allow it to boil, then let it simmer over low heat

8. Make the meat mixture by combining 1lb of ground beef with the cooled rice, 2 eggs, fresh parsley, salt, pepper, and 1/4 a cup of parmigiano reggiano

10. Add half the sauce to the bottom of a pan, and start assembling the cabbage rolls (I did about a tablespoon of filling for each) place seam side down. And add remaining sauce on top

11. Cover with foil and bake for about 75 minutes or until easily pierced with a knife

Cabbage rolls

1. Sauté 1 diced onion over medium heat in olive oil until translucent (if you have fresh ginger, add it as well)

2. Add 3 minced cloves of garlic and cook until fragrant

3. Add 2 medium peeled and cubed sweet potatoes, as well as 1 cup of rinsed lentils

4. Add 2 tablespoons of curry powder, 1 teaspoon of turmeric, 1/2 a teaspoon of paprika, salt, and pepper. Mix to combine until fragrant

5. Add 3 cups of vegetable broth, 14oz of crushed tomatoes and bring to a boil

6. Lower heat to medium low and cover for about 35-40 minutes, or until everything is soft

7. Mix in 1 1/2 cups of coconut milk

8. Add 3 cups of chopped spinach and cook until wilted 9. Serve over rice and enjoy!

• Sweet Potato and Lentil
• Curry
• X 5 SERVINGS

2. Remove the membrane and pat the ribs dry

3. Add a mustard binder on both sides

4. Pat the seasoning rub on both sides (2.5 teaspoons of salt, 1 teaspoon of pepper, 1/4 a cup of brown sugar, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, 1 teaspoon of cumin, 2 teaspoons of paprika, and also 1/2 a teaspoon of cinnamon

5. Wrap in foil, let them rest for 15 minutes and then cook them for 2 1/2-3 hours

6. Pull back the foil and brush with your favourite bbq sauce 7. Pop back in the oven at 350F for about 30-35 minutes 8. Brush with more bbq sauce and enjoy!

• Oven Baked
• Bbq Ribs
• X 5 SERVINGS

1. To a crockpot add 3-4 (cleaned/prepped) chicken breasts and season with 1 teaspoon of cayenne (adjust to your liking), 1 teaspoon of garlic powder, 1 teaspoon of paprika, 1 1/2 tablespoons of brown sugar, 1/2 a teaspoon of salt, 1/4 a teaspoon of cumin, and 1/4 a teaspoon of pepper

2. Drizzle with 3/4 a cup of honey, 1 tablespoon of apple cider vinegar, and 1 tablespoon of sriracha chili sauce

3. Place the lid on and cook on low for 4 hours or high for 2 hours

• 4. Once cooked, shred the chicken
• 5. Serve and enjoy!
• Crockpot Hot Honey Chicken
• Sandwiches

9. And enjoy!

1. Melt 1 tablespoon of unsalted butter and 1 tablespoon of olive oil over medium heat

2. Add 2 large sliced onions, 1 small thinly sliced leek, and stir. Cook for 10-15 minutes

3. Reduce heat slightly and continue to cook, stirring often, until the onions are a rich brown colour, about 40 minutes (If the onions begin to stick to the bottom of the pan or burn add about a 1 tablespoon water at a time). Season with salt and pepper

4. Add 2 minced cloves of garlic and cook for another minute 5. Deglaze with 1/4 a cup of white wine

6. Stir in 5 cups of beef stock, 1 1/2 teaspoons of Worcestershire sauce (optional), 1 can of cannellini beans, thyme, a bay leaf, and simmer over medium low for about 20-30 minutes with the lid on 7. Take off the heat and remove the bay leaf

8. Ladle into oven-proof bowls. Top each with a slice of French bread and a generous heap of Gruyere cheese. Broil until the cheese has melted

• French
• Onion and Leek
• Soup

2. Sauté 1 diced onion and 2 diced bell peppers until soft 3. Add 2 minced cloves of garlic and cook another minute

4. Add 1lb of ground beef and cook until brown

5. Add 14oz of crushed tomatoes, 1 can of white kidney beans, 1 can of red kidney beans, 1 1/2 cups of beef broth, 1 cup of guinness, and 1 piece of dark chocolate

6. Lower the heat to medium low and season with salt, pepper, oregano, cumin, paprika, chili powder, cayenne, and sugar

7. Allow to simmer with the lid partly on for about an hour. Stirring occasionally.

• 8. Serve and enjoy!
• Guinness
• Chili

1. Heat oil over medium heat and sauté 1/2 a diced onion, 1 inch of diced fresh ginger and 2 diced cloves of garlic until fragrant

2. Season with 1/2 a teaspoon each of turmeric and cumin. And 1 teaspoon of curry powder

3. Pat 4-5 fish fillets dry and season with salt and pepper (store in the fridge for at least 30 minutes)

4. Pour 1 can of coconut milk into the pan, as well as 1 cup of vegetable broth or water, and 1 small peeled cubed butternut squash, bring to a boil then simmer over medium low until tender

5. Blend the mixture until smooth

6. Stir in 1 tablespoon of fish sauce, 1 teaspoon of coconut sugar, a pinch of cayenne, (salt, and pepper if necessary)

7. Add 2 cups of chopped spinach and stir to combine

8. Add the fish in ensuring it's partially submerged, pop the lid on and cook until it easily flakes, about 10-12 minutes. Baste the fish occasionally

9. Remove the fish gently and place over a bed of rice. Spoon some of the curry over top and garnish with chili oil, lime juice, and fresh cilantro. Enjoy!

• Butternut Squash
• Coconut
• Curry
• Poached
• Fish

1. Season your 2.5lb piece of pork with 1-1 1/2 teaspoons of salt, 1/2 a teaspoon of pepper, 1 1/2 teaspoons of oregano, 1 teaspoon of cumin, and 1/2 a teaspoon of chili powder (adjust spice to your liking)

2. Add to your crockpot along with 1 small bay leaf, 1 small cinnamon stick, the juice of 1 lime, the juice of 1 orange, 1 small chopped onion, and 2 smashed cloves of garlic

4. Preheat oven to broil. Place carnitas onto a baking sheet with a little of the juices and broil until crisp and crusted, about 3-4 minutes

5. Add to some corn tortillas and top with my homemade pineapple salsa and enjoy!

• Crockpot
• Pork
• Carnitas

8. And enjoy!

1. In a bowl whisk together the 1/4 a cup of olive oil, 1/3 a cup of soy sauce, 1/2 a cup of honey, salt, pepper, 1 teaspoon minced ginger, a squeeze of lime juice, and 3 minced cloves of garlic (save some to make a glaze)

2. To the marinade add 4 cubed chicken breast and marinate in the refrigerator for about 2 hours

3. Soak wooden skewers for 30 minutes to prevent burning

4. Clean the grill and preheat it to medium high heat 5. With the leftover marinade in the bowl, add it to a pan over medium heat and bring to a boil. Once bubbling, drop the heat and let it simmer until it thickens up. Set aside 6. Thread the veggies and chicken on skewers and grill until the chicken is cooked through. Brush with glaze during the cooking process

7. Plate your skewers on a platter and sprinkle with sesame seeds if you like

Honey Garlic Chicken Skewers

8. Serve and enjoy!

1. Slice 3-4 bell peppers in half and remove the seeds

2. To a bowl add 1lb of sausages with the casings removed, 3 minced cloves of garlic, salt, pepper, 1 cup of grated mozzarella, 1/4 a cup of finely chopped parsley, 1/2 a teaspoon of oregano

3. Fill peppers with sausage mixture

4. Add a layer of your favourite sauce to the bottom of your pan

5. Add peppers on top with additional sauce on each

6. Cover and bake at 375for 40 mins

7. Uncover and bake additional 20-25 minutes. Spoon sauce over peppers during baking time. Optionally add cheese on top too

• Sausage
• Stuffed
• Peppers

2. Make the chimichuri marinade in your food processor by combining 2 cups of loosely packed parsley, 3 cloves of garlic, 1/2 a cup of olive oil, 2 tablespoons of red wine vinegar, 1/2 a teaspoon of salt, 1/4 a teaspoon of red pepper flakes, 1/4 a teaspoon of pepper, 1 teaspoon of oregano, 1 shallot, a touch of honey, and the juice of 1/2 a lemon

3. Blend

4. Add half to cubed chicken and reserve other half for serving

5. Let chicken marinate

6. Add chicken to skewers and bbq

7. Serve with remaining chimichurri sauce and enjoy

Chimichuri

Sauce

1. Cube and season 2lbs of beef with salt, pepper, 1/2 a teaspoon of oregano, and 2 tablespoons of flour

2. To a pot set over medium high heat, sear the beef in olive oil until brown on each side. Then remove and set aside

3. To the same pot add a knob of unsalted butter and sauté 1 diced onion until starting to soften over medium heat

4. Then add 3 minced cloves of garlic and cook for a minute

5. Add 1 heaping tablespoon of tomato paste and cook another 1-2 minutes

6. Deglaze with 1/2 a cup of red wine and allow to reduce slightly

7. Add 4 cups of beef broth and bring to a boil

8. Return the beef to the pot along with 2 bay leaves, 1 sprig of fresh thyme, a cinnamon stick, and 1 sprig of fresh rosemary

9. Reduce the heat to medium-low, cover and cook for 1 hour

10. Add 3 diced potatoes and 2 large carrots and continue cooking on medium-low heat for an additional 45 minutes or until tender.

11. Optional to remove lid for 10 minutes to thicken slightly but don't worry it will thicken as it sets 12. And enjoy!

Thanksgiving Hand Pies

1. To a skillet over medium high heat, melt 3 tablespoons of unsalted butter

2. Add 1 diced onion and sauté until translucent

3. Then add 3 minced cloves of garlic

4. Season with salt, pepper, and thyme

5. Stir through 3 tablespoons of flour for 1-2 minutes over medium heat

6. Whisk in 1 1/2 cups of chicken stock and allow to thicken

7. Then stir in 1/2 a cup of milk, 1 cup of cooked chopped Turkey and 1 cup of cooked mixed vegetables

8. Remove from heat and allow to cool and thicken

9. Preheat your oven to 400F

10. Cut out shapes in your pie dough and place 1-2 tablespoons of filling in the center. Place another piece of dough on top and seal the edges

11. Brush each with egg wash and sprinkle with sesame seeds, and bake until golden about 30-40 minutes 12. And enjoy!

1. Start by thinly slicing 2 chicken breasts ( I try to get 3. pieces per)

2. Add to a bowl and cover with pickle juice. Allow to marinate for an hour

3. Set up a breading station by combining 1 1/2 cups of plain panko and 1/2 a cup of grated Gruyère, 1 tablespoon of fresh minced dill, salt, pepper, garlic powder, and paprika

4. In a separate bowl whisk together 2 eggs, a splash of pickle juice, and 1 tablespoon of pickle mustard or Dijon

5. Remove chicken from brine and pat dry.

6. Dip in egg station and then into breading station

7. Finish and pop in the fridge for 10 minutes

8. Heat oil over medium high heat

9. Cook cutlets until golden on both sides. Set on wire rack!

10. Serve with homemade dill dip and enjoy!

• Dill Pickle
• Chicken
• Cutlets

2. Cut in half and pat dry

• Honey Garlic
• Crockpot
• Ribs

3. Season with pepper, and garlic powder and pop in the crockpot

4. Make a marinade by combining 1/2 a cup of lower sodium soy sauce, 1/2 a cup of honey, 3 tablespoons of rice vinegar, 1 tablespoon of sesame oil, 5 grated cloves of garlic, the juice of a lime, chilli sauce to taste and 1 inch of grated ginger

5. Pour marinade over ribs

6. Cook on low for 6-8 hours. I kept mine meat side down. Basting every so often

7. Remove, top with the extra liquid and pop under the broiler for a few minutes

8. Top with green onion, sesame seeds, and more of that leftover liquid

9. And enjoy!

Roast

1. Season your pork roast with salt and pepper. Set aside

2. While your pork rests at room temp, prep everything else. Slice 1 large onion and mince 4 cloves of garlic

3. To a Dutch oven over medium high heat, heat oil

4. Add the roast and sear on each side for about 4-5 minutes and about half that for the edges, and then set aside

5. Lower heat to medium and sauté onions for about 5 minutes

6. Add garlic and cook for additional 1-2 minutes. Season with salt and pepper.

7. Deglaze with 1/2 a cup of white wine and allow to reduce

8. Then add 2 cups of apple cider, 1 cup of vegetable broth, 2 bay leaves, a cinnamon stick, fresh thyme sprigs, fresh rosemary, and 2 tablespoons of dijon mustard

9. Stir to combine and bring to a simmer. Adjust seasoning

10. Add the roast back in, cover, and bake in your preheated 325F oven until tender about an hour per pound (make sure to flip halfway through)

11. Add sliced potatoes and some cubed butternut squash and cook for additional 30 minutes (apple is also optional)

12. Serve and enjoy! I like to strain the juices and make a gravy

1. Heat olive oil in a pot over medium high heat 2. Add 1 diced onion and 2 peeled and diced apples. Sauté for a few minutes

3. Add the peeled and cubed butternut squash and season with a few sprigs of fresh thyme, 1/2 a teaspoon of cinnamon, 1/4 a teaspoon of nutmeg, and salt and pepper to taste. Cook until starting to soften

4. Add 3 cloves of garlic and cook for additional 1-2 minutes 5. Cover with water and bring to a boil. I also added half a chicken bouillon cube

6. Once boiling reduce to medium low and cook until everything is soft

7. Use your immersion blender to blend the soup

8. Mix in half a can of coconut milk

• 9. Serve and enjoy!
• Butternut
• Squash and Apple
• Soup

2. Sauté 1 diced onion and 1 diced butternut squash for a few minutes

3. Add 2 minced cloves of garlic and cook for another 1-2 minutes

4. Add 4 cups of chicken broth, Italian seasoning, cumin, a pinch of nutmeg, salt, pepper, and simmer over medium low until veggies are soft

5. Use an immersion blender and blend some of the soup

6. Add in 2 cans of white beans and 3 cups of finely chopped kale and simmer on medium low for about 10 minutes

• 7. Serve and enjoy!
• Butternut
• Squash
• White
• Bean
• Soup
• X4 SERVINGS

2. To a baking tray add 1 diced onion, 1 head of garlic, 2 red peppers, cherry tomatoes, and 3 halved tomatoes

3. Drizzle everything with salt, pepper, olive oil, and fresh thyme

• 4. Bake for 35-40 minutes
• Roasted
• Protein

Tomato Soup

5. Let it cool slightly, then transfer everything to a blender, along with 1/2 a cup of fresh basil, a can of rinsed/drained white kidney beans, and 1-2 cups of broth. Blend!

6. Reheat on the stove top and enjoy!

X 4 SERVINGS

8. And enjoy!

1. Wash and cut 1 large cauliflower into small pieces 2. Add cauliflower to a baking tray along with 1/2 a large chopped onion and 2 cloves of garlic wrapped in foil

3. Drizzle with olive oil and season with salt, pepper, Italian seasoning, paprika, and cumin

4. Roast at 425F for 30-35 minutes

5. Remove and add the vegetables to a pot along with 4.5-5 cups of chicken or vegetable broth

6. Simmer on medium low for about 20 minutes

7. Blend everything together in a blender and transfer back into the pot to heat up

Creamy Cauliflower

Soup

Lasagna Soup

X 4 SERVINGS

1. Heat olive oil in a pot over medium heat

2. Add 1 diced onion, 1 diced carrot, 2 minced cloves of garlic, and saute until softened

3. Add 1lb of ground beef and cook until browned

4. Season with salt, pepper, italian seasoning, and crushed red pepper flakes

5. Add 1 diced bell pepper and stir to combine

6. Add in 1 28oz can of crushed tomatoes and 4 cups of beef broth

7. Cover and let it come to a boil

8. Remove the lid, add the broken lasagna sheets (10) and 2 cups of fresh spinach, and cook until soft

9. Plate, top with cheese, and enjoy!

7. Serve and enjoy!

2. To a baking dish add 2 cored/halved up pears, 1 peeled/cubed butternut squash, 1 roughly chopped onion, and 3 cloves of garlic (wrapped in foil)

3. Drizzle with olive oil and Roast, stirring occasionally, until the vegetables are tender, 40-45 minutes. Let cool slightly. 4. Once cooled enough to handle add them to a blender along with 2-3 cups of vegetable broth, 1/2 a can of coconut milk, and blend until smooth

5. Season with salt, pepper, nutmeg, cinnamon, Italian seasoning, red pepper flakes, and a splash of pure maple syrup

6. Add to a pot over medium low heat and simmer for 10-15 minutes

• Roasted
• Butternut
• Squash and Pear
• Soup
• X 4 SERVINGS

7. And enjoy!

2. To a baking tray add 1 small diced butternut squash, 3 chopped carrots, 1 roughly diced onion, 1 head of garlic, 1-2 diced gala apple, and 1 diced sweet potato

3. Drizzle everything with olive oil, salt, and pepper. Bake 40

4. Transfer everything to a blender with 4-5 cups of chicken broth and 1/2 a cup of coconut milk

5. Add pumpkin spice. maple syrup, and cayenne

6. Blend until smooth and reheat on the stove top. Adjust seasoning if needed

• Fall
• Harvest
• Soup
• X 4 SERVINGS

8. And enjoy!

1. Heat olive oil over medium heat

2. Add 1 diced onion and sauté until translucent

3. Add 3 minced cloves of garlic and cook for another 1-2 minutes

4. Add 1 head of broccoli diced, 2 diced potatoes, 1 chicken bouillon cube, and 4 cups of water. Bring to a boil and then simmer over medium low covered until veggies are tender 5. Season with salt, pepper, and fresh thyme

6. Blend the soup using an immersion blender and let the mixture thicken

7. Stir in 1/2 a cup of milk or cream

• X 4 SERVINGS
• Cream
• Broccoli
• Soup of

2. To a baking tray add 1 diced sweet potato, 3 chopped carrots, 1 roughly chopped onion, a small head of garlic, and 1 chopped apple

3. Season everything with olive oil, salt, pepper, thyme, a pinch of cayenne, and a pinch of nutmeg

• 4. Roast until tender
• Roasted
• Sweet

Potato and Carrot

5. Add everything to a blender, along with 3 cups of broth and blend until smooth

6. Top with homemade parmigiano reggiano crisps (which are made by baking the grated cheese in the oven at 400F for 3-4 minutes and then left to cool) and enjoy!

X 4 SERVINGS

Soup

1. To a baking tray add 1 halved butternut squash (remove seeds), 1 roughly chopped onion, one head of garlic with the top removed, and one quartered tomato. Drizzle with olive oil and roast for 30-40 minutes at 400F

2. Add veggies to blender and mix in 2-2 1/2 cups of chicken broth and 1/2 a cup of milk

3. Season with salt, pepper, paprika, thyme, and nutmeg

4. Blend until smooth

5. Add homemade croutons on top and enjoy!

Sourdough Crouton Recipe:

1. Break apart two pieces of sourdough

2. Drizzle with olive oil, salt and Italian seasoning

3. Bake at 350F for 15 minutes, mixing halfway through

• Roasted Butternut Squash
• Soup with Homemade
• Croutons

2. Add 1 diced onion, 4 diced carrots, 1/2 of a diced butternut squash and saute until they start to soften

3. Add 2 minced cloves of garlic and cook for another 1-2 minutes

4. Add enough water to cover the vegetables and add in 2-3 cups of pumpkin puree

5. Season with salt, pepper, italian seasoning, and 1 chicken boullion cubes. Bring the mixture to a boil

6. Reduce the heat to medium low and cook until the vegetables are cooked through

7. Use your immersion blender to blend everything together 8 Adjust the seasoning if needed and enjoy!

• Orange
• Soup
• X 4 SERVINGS

1. Heat olive oil over medium h

2. Add a sprig of rosemary and toast for a couple of minutes 3. Add 1 diced onion, 2 cups of cubed butternut squash, and 2 diced carrots. Sauté until soft

4. Add 3 minced cloves of garlic. Season with salt, pepper and cumin

5. Add 1 cup of rinsed lentils, 2 cups of kale, and 1/2 a can of diced tomatoes. Stir to combine

6. Then add 6 cups of hot water and 1 vegetable bouillon cube

7. Bring to a boil, then reduce heat and allow to simmer for 30 minutes

8. Remove some squash and lentils and blend and allow to cook for 10-15 minutes more

Kale and Lentil

Soup

2. Add 1 diced onion and sauté

3. Then add 3 minced cloves of garlic

4. Add your sliced mushrooms and cook until browned

5. Season with salt, pepper, oregano, and thyme

6. Add 4 cups of beef broth and 1 cup of couscous

7. Bring to a boil, cover and cook until the couscous is tender 8. Stir in 1/2 a cup of warm cream and enjoy!

Creamy Mushroom and Couscous

Soup

Chicken

Broth

1. To a large pot add chicken of choice (bone in), 3 celery stalks, 3 carrots, 2 onions with the peels on, 4-5 cloves of whole garlic, 1 handful of parsley, sprigs of thyme, a Parmesan rind, 1 tablespoon of apple cider vinegar, peppercorns, a pinch of salt, and 1 bay leaf

2. Cover everything with water

3. Bring to a boil. Remove any impurities that rise to the top

4. Reduce the heat and simmer until the chicken is cooked

5. Remove the meat from the bones and add them back in 6. Continue simmering for as long as you want. I did about 4 hours 7. Strain and enjoy your homemade broth

9. And enjoy!

1. Heat olive oil over medium heat

2. Sauté 2 small sliced onions and 1 sliced fennel bulb until softened about 10 minutes

3. Add 6 cubed Yukon gold potatoes and toss in the oil

4. Add 3 minced cloves of garlic and a couple sprigs of thyme 5. Add 4-5 cups of homemade broth and 1 can of rinsed/drained white beans

6. Bring to a boil, then reduce heat, cover, and simmer for about 20 minutes

7. Blend until smooth, a blender will give a smoother consistency

• 8. Season with salt/pepper to taste
• Fennel, Potato, and White
• Bean Soup

9. And enjoy!

X4 SERVINGS

1. Start by heating olive oil over medium heat 2. Add 2 large sliced leeks. sauté until softened.

3. Add 3 minced cloves of garlic and cook for another minute. Season with salt and pepper

4. Add 3 large diced yukon gold potatoes, and stir to combine 5. Add 4-5 cups of boiling water mixed with 1 vegetable bouillon cube, and bring to a boil. As well as a bay leaf and fresh thyme

6. Add 1 14oz can of white kidney beans. Lower the heat to medium low, cover, and simmer until the potatoes are soft 7. Use an immersion blender to blend the soup and remove aromatics

8. Return to a simmer and allow to cook for another 10-15 minutes

• High
• Protein
• Potato and Leek
• Soup

2. 1/2 a cup of cold cubed unsalted butter

3. 1/2 a cup of sweet potato purée room temperature

• 4. 1 tablespoon baking powder
• 5. 1/4 a teaspoon baking soda
• 6. 1 teaspoon cinnamon
• 7. 1/4 a teaspoon nutmeg

8. 1/4 a cup of brown sugar

9. 1/2 a teaspoon salt 10. 1 teaspoon vanilla

11. 1/2 a cup of milk

12. heavy cream and coconut sugar for brushing the scones before baking

1. Combine the dry ingredients in one bowl and crumble in the cold cubed butter until you have pea-sized crumbs. They don't all need to be the same. size, but should be coated in flour.

2. Combine and stir in the wet ingredients, and stir until a dough forms 3. Using floured hands, gently work the dough into a ball

4. Next, place the ball of dough on a lightly floured countertop and gently flatten it into a circle about 3/4" thick. Cut and fold onto itself 3 times. Make sure the dough is smooth

5. Cut into 8 equal triangles

6. Add to a parchment lined baking sheet and chill in the fridge for 15 minutes

7. Preheat your oven to 400F

8. Brush with heavy cream and sprinkle with coconut sugar

• 9. Bake for 20-25 minutes
• 10. And enjoy!
• Sweet
• Potato
• Scones
• X8 SERVINGS

1. In a large bowl whip together 2 tablespoons of molasses, 1 teaspoon of cinnamon, 1/2 a teaspoon of ginger, 1/4 a teaspoon of nutmeg, 1/2 a cup of brown sugar, 1 teaspoon vanilla, and 1 1/2 cups of room temperature mascarpone until combined

3. Then whip 1 cup of cold heavy cream until stiff peaks form over medium high speed and fold that in the mascarpone mixture

4. Brew 2 cups of strong instant coffee and let that cool

5. Dunk the ladyfingers one at a time into the coffee mixture and then place each one in a single layer on the bottom of a baking dish.

6. Spread some of the gingerbread mixture over the ladyfingers in an even layer

7. Add a layer of homemade crumbled gingerbread cookies, followed by more cream

8. Repeat the dunking process with more ladyfingers and top with more of the creamy gingerbread mixture to create a final layer

8. Cover the baking dish and refrigerate the tiramisu for at least 8 hours or overnight. 9. To serve, sprinkle the top of the tiramisu with unsweetened cocoa powder 10. Then slice it into squares and enjoy!

X 9 SERVINGS

1. 1 1/2 cups grated zucchini (I squeezed a little of the liquid out)

• 2. 1 cup of flour
• 3. 1/2 a cup unsweetened cocoa
• 4. 1/2 teaspoon baking soda
• 5. 2 eggs room temperature

6. 1/2 a cup of plain yogurt room temperature

7. 1 teaspoon vanilla

8. 2/3 a cup of date paste or sugar

9. 1 teaspoon of instant espresso powder

10. 1/4 a teaspoon salt

11. 1 teaspoon baking powder

12. 1/4 a cup of olive oil

13. Chocolate chips (optional)

1. Preheat your oven to 350F

X8 SERVINGS

2. In a large bowl, whisk together the flour, the cocoa powder, the baking powder, the baking soda, the espresso powder, and the salt

3. Whisk together the yogurt, the oil, the eggs, the date paste, and the vanilla extract in a separate bowl. 4. Add the wet ingredients to the dry ingredients, along with the grated zucchini and fold to combine

5. Add the batter to your greased loaf pan and bake for 45-50 minutes or until a toothpick inserted into the center comes out clean

6. Let the loaf cool in the pan on a wire rack for 20 minutes. Then remove it and place it on the wire rack to cool completely, about an hour

7. Slice and enjoy!

1. Chop and core 18 small apples into cubes

2. Add them to a large pot, along with 1/2-3/4 a cup of brown sugar, the zest of 2 oranges, and 2 tablespoons of pumpkin pie spice

3. Cover and cook on medium low for 1 1/2-2 hours, stiring occasionally

4. Remove from heat and let the mixture cool down a bit

5. Add the mixture to a blender and blend until smooth

6. Return it back to the pot, and cook uncovered on medium low to thicken slightly

7. Allow mixture to cool completely before placing in glass containers and storing in the fridge 8. And enjoy!

Olympic Triple Chocolate Muffins

1. Mix 1 1/2 teaspoons of instant espresso and 1/2 a cup of natural cocoa powder into 1/2 a cup of hot water and set aside to cool

2. In a seperate bowl combine 2 cups of flour, 1 teaspoon of baking soda, 2 teaspoons of baking powder, and 1/4 a teaspoon of salt

3. In another bowl combine 1/2 a cup of melted/slightly cooled unsalted butter, 1 cup of sugar, 2 room temperature eggs, 1/2 a cup of room temperature milk, and 3/4 a cup of plain room temperature yogurt

4. Add the dry ingredients into the wet, as well as the espresso mixture 5. Fold in 1/2 a cup of milk chocolate chips and 1/2 a cup of dark chopped dark chocolate

6. Leave batter to rest while you preheat the oven to 425F about 20 minutes 7. Bake at 425F for 5 minutes, keep the door closed and reduce heat to 350F and cook for additional 25-30 minutes

8. In the meantime make the ganache by combining 1/2 cup of hot heavy cream, 1/4 a cup of chocolate chunks, 1/4 a cup of Nutella, and a pinch of salt (let cool for 5 minutes and then stir) (also let it cool before piping)

9. Let muffins cool for 5 minutes in the pan and then transfer to a wire rack to finish cooling

10. Once the muffins are completely cooled, pipe the ganache into the center of each muffin until filled

• 11. And enjoy!
• CONTAINS
• ALLERGEN
• PEANUTS

Greek Coffee Cake

1. Start by melting 1 cup of unsalted butter over low heat

2. Next add 1 cup of milk, turn off the heat, and mix in 1/2 a cup of icing sugar, and 1/4 cup of instant coffee

3. Crush two packs of Greek biscuits by hand and place in a large bowl

4. And add 1 cup of milk to the bowl to help soften them

5. Add the liquid mixture to biscuits and mix everything together

6. Add everything to parchment paper and roll into a log

7. Store in the freezer for a few hours to set

8. Slice and enjoy!

8. And enjoy!

1. Separate 4 eggs into 2 bowls (yolks in one and whites in another) 2. Add 6 tablespoons of sugar (more if you like it sweeter) to the yolks and whisk until well combined, add 2 cups of room temperature mascarpone and whisk again

3. Whisk the whites until stiff peaks form (it takes some time) 4. Fold the whites into the yolk mixture gently until incorporated

5. Quickly dip cookies into cooled espresso or strong coffee (1.5 cups) and start layering

6. A dusting of cocoa on the base, a layer of cookies, a layer of cream, dust with cocoa powder, add a layer of cherry compote, then some chocolate shavings, another layer of cookies, the rest of the cream, and finish it off with a final dusting of cocoa powder only right before serving

7. Cover with plastic wrap and place in the fridge to set for a few hours

Note: Alternate the direction of cookies per layer

• X9 SERVINGS
• Chocolate Cherry
• Tiramisú

1. Preheat your oven to 375F

2. In a bowl combine 1 cup of oat flour, 1/2 a cup of sifted unsweetened cocoa powder, 1/2 a teaspoon of baking soda, 1 1/2 teaspoons of baking powder, 1/4 a teaspoon of salt, and 1/2 a teaspoon of instant espresso powder

3. In another bowl, combine 2 room temperature eggs, 1/4 a cup of pure maple syrup, 1/2 a cup of room temperature milk, and 1/4 a cup of room temperature Greek yogurt

4. Add the dry ingredients to the wet and whisk until combined

5. Fold in 2 cups of homemade date paste

6. Pour batter into your prepared cake pan

7. Top with a sprinkle of unsweetened coconut

• 8. Bake for 25-30 minutes
• 9. Let it cool and enjoy!
• Healthy Coconut Chocolate
• Date Cake

1. Preheat your oven to 350F and grease/flour 2 8 inch round cake pans

2. In a large mixing bowl combine 3/4 a cup of natural cocoa powder, 2 cups of all purpose flour, 2 teaspoons of baking powder. 1 teaspoon of baking soda, and 1/2 a teaspoon of salt

3. In a seperate bowl combine 1 1/2 cups of date paste, 2 large room temperature eggs, 1/2 a cup of oil, 1 cup of room temperature milk, and 1 teaspoon of vanilla. Mix. And then slowly add 1 cup of brewed hot coffee (1 cup of boiling water mixed with 2 tablespoons of instant coffee) and mix again 4. Pour the batter evenly between both pans and place onto the middle rack of your oven

5. Bake for 30-35 minutes or just until center is set and a toothpick inserted in the center comes out mostly clean 6. Let the cake cool in their pans for 20 minutes and then remove from pan and leave them to cool completely on a wire rack before assembling

7. Add 1 layer to the base of your cake stand, top with coconut whip cream, and then some of the cherry compote and repeat

8. Add chocolate shavings on top if you wish and enjoy!

Cherry Compote

Black Forest Cake

1. Combine 6 cups of cherries with 1-2 tablespoons of maple syrup, 1 cup of water, and 2 tablespoons of cornstarch

2. Stir together, then turn the heat on to medium-high, and bring to a boil

3. Once boiling, reduce the heat and cover. Cook for 12-15 minutes, or until the mixture begins to thicken

4. Let it cool and then place in the fridge to thicken

Coconut Whipped Cream

1. Chill 1 14 oz can coconut cream (or use regular whipping cream) in the refrigerator overnight

2. Place hardened cream (not the liquid) in your mixing bowl and mix for 30 seconds until creamy

3. Add 1 tbsp maple syrup, or more to taste, and mix until creamy and smooth - about 1 minute

4. Place in the fridge until you're ready to assemble the cake

Greek Caprice No Churn Ice Cream Sandwiches

1. Arrange a layer of Greek bisquit cookies to the bottom of a square baking pan lined with parchment paper

2. In your stand mixer, whisk together 1 cup of heavy whipping cream until stiff peaks form on high speed

3. Fold in crushed caprice wafer sticks (I did 10) and 1/2 a can of sweeetened condensed milk

4. Arrange the mixture on top of the bisquits in an even layer 5. Add a second layer of bisquits on top in the same direction 6. Place in the freezer to set

7. Thaw slightly before slicing and enjoy!

X 2 SERVINGS

1. In a bowl combine 1 can of chilled coconut cream (reserve liquid part if needed), 3 tablespoons of natural unsweetened cocoa and 2 tablespoons of pure mape syrup

• ALLERGEN
• CONTAIN
• PEANUTS
• 2. Stir to combine

3. Store in the fridge to set

4. And enjoy!

High Protein Pistachio Cottage Cheese Ice Cream

1. Start by blending 1 cup of pistachios until it turns to a paste 2. Add 2 cups of cottage cheese and 1/4 a cup of pure maple syrup.

Blend!

3. Add to your favourite container, top with extra chopped up pistachios

• SALLERGEN
• CONTAIN
• PEANUTS
• 4. Freeze to set
• 5. And enjoy!

9. Let cool and enjoy!

1. Combine 1/2 a cup of sugar, 1/4 a cup of brown sugar, a pinch of salt, and 1/2 a cup of melted/cooled unsalted butter 2. Whisk in 1 room temperature egg and 1 teaspoon of vanilla 3. Mix in 1 1/4 cups of all purpose flour and 1/2 a teaspoon of baking soda

4. Fold in 1/3 a cup of milk chocolate chips and 1/3 a cup of dark chocolate chips

5. Refrigerate the dough for 30 minutes or preferably overnight 6. Preheat oven to 350F and line a baking sheet with parchment paper

7. Scoop the dough with an ice-cream scoop leaving space between each cookie

If you notice that the dough is crumbly, add 1-2 tablespoons of melted butter or milk

Classic Chewy Chocolate Chip Cookies

X8 SERVINGS

Ice Cream

1. Start by adding 2 cups of cold heavy whipping cream to your stand mixer and whip on medium high until peaks form

2. Fold in 1/2 a can of sweetened condensed milk and 1 teaspoon vanilla

3. Brew 2 Nespresso Bianco Piccolo pods and add to a shallow bowl to cool

4. Add half of the cream mixture to the bottom of your chilled loaf pan

5. Dip 6 ladyfingers in the cooled espresso mixture and layer on top of the cream mixture 6. Dust with cocoa powder

7. Add more of the cream mixture on top

8. Dip another 6 ladyfingers in the espresso mixture and layer them on top of the second cream layer

9. Add the remaining cream on top

10. Finish with a dusting of cocoa powder

11. Cover with plastic wrap and tin foil and place in the freezer for a few hours, preferably overnight to set

12. And enjoy!

1. In a pot over medium heat combine 1/4 a cup of sugar, 2-3 tablespoons of cornstarch, 1/2 a teaspoon of cinnamon, and a pinch of salt.

2. Stir in 1/2 a cup of water and 1 tablespoon of lemon juice 3. Add 3 cups of fresh blueberries, mix, and bring to a boil. Once boiled continue cooking over medium heat until thickened about 3 minutes

4. Remove from heat and leave to cool at room temperature 5. Put your loaf pan in the freezer to chill

6. In your mixer add 2 cups of cold whipping cream and mix on medium high speed until stiff peaks form

7. Fold in one can of sweetened condensed milk until combined

8. Remove your loaf pan from the freezer, add a layer of the cream mixture, dollops of the blueberry filling and a sprinkle of crushed graham crackers (swirl filling using a knife)

9. Continue until all the cream is used up

10. Cover with plastic wrap and put in the freezer to set 11. And enjoy!

No Churn Blueberry Pie Ice Cream

1. In a large bowl whip together 1 cup of pumpkin purée, 1 tablespoon of pumpkin pie spice, 1/2 a cup of brown sugar, and 2 cups of room temperature mascarpone until combined 3. Then whip 1 cup of cream until stiff peaks form over medium high speed and fold that in the mixture

4. Brew 1 1/2 cups of strong coffee with 2 tablespoons of brown sugar and let that cool

5. Dunk the ladyfingers one at a time into the coffee mixture and then place each one in a single layer on the bottom of a baking dish.

6. Spread half of the pumpkin mixture over the ladyfingers in an even layer.

7. Repeat the dunking process with the remaining ladyfingers and creamy pumpkin mixture to create a second layer.

8. Cover the baking dish and refrigerate the tiramisu for at least 8 hours or overnight.

9. To serve, sprinkle the top of the tiramisu with unsweetened cocoa powder and pumpkin pie spice 10. Then slice it into squares and enjoy!

Pumpkin Tiramisu

X9 SERVINGS

1. Mix 1 1/2 cups of pumpkin purée, 2 eggs, 1/4 a cup of buttermilk, 1/2 a cup of olive oil, and 3/4 cup of coconut sugar (adjust to your liking)

2. In a separate bowl combine 1 teaspoon baking soda, 1 teaspoon baking powder, 1 tablespoon of pumpkin pie spice, 1/2 a teaspoon salt, and 1 3/4 cups of all purpose flour

1 hour at 350F

3. Add dry ingredients to wet

4. Pour into prepared loaf pan and bake for 5. Let cool for 15 minutes in the pan, transfer to a wire rack to cool completely and enjoy!

X 8 SERVINGS

1. Preheat the oven to 425F and butter the inside of a 9" springform pan.

2. Press two layers of parchment paper into the bottom and up the sides. They should stick up about 2 inches above the edge of the pan

3. Cream together 4 8oz blocks of cream cheese along with 1 cup of brown sugar and a pinch of salt on medium low speed, scraping down sides of bowl as needed, until no lumps of cheese remain, sugar is dissolved, and mixture is smooth, 3 to 4 minutes.

4. Mix in 5 room temperature eggs one at a time waiting until combined before adding the next

5. Then add 2 tablespoons of fancy molasses and 2 teaspoons ginger, 2 teaspoons of cinnamon, 1/4 a teaspoon of nutmeg, and 1/4 a teaspoon of cloves

6. Pour 1 3/4 cups of heavy cream in a slow and steady stream while the mixer is on low speed.

7. Once smooth, sift in 1/4 a cup of flour and fold to combine

8. Pour into prepared pan and bake for 45-60 minutes or until the top is completely burnt and it has a slight jiggle to it. (rotating pan 180 degrees halfway) you can also broil it to get some colour

9. Let it cool at room temperature and then after an hour or so, move the cake to the fridge to cool completely uncovered 10. And enjoy!

Gingerbread Basque

Cheesecake

4. Mix to combine

2. In one bowl combine 1 1/2 cups of flour, 3/4 cups of brown sugar, 1 teaspoon of baking powder, 1/2 a teaspoon baking soda, 1 teaspoon of cinnamon, 1/4 a teaspoon of nutmeg, and 1/2 a teaspoon of salt

3. Then add 1 1/2 cups of butternut squash purée, 1/2 a cup of olive oil, 2 room temperature eggs, and 1 teaspoon of vanilla

5. Pour the batter into the prepared cake tin and bake for 30-35 mins or until a toothpick inserted in the center comes out clean

6. Let the cake cool in the pan for 5 minutes. Then, transfer to a cooling rack. Allow it to cool completely before adding the meringue

7. Top with a simple toasted meringue and enjoy!

Butternut

Squash Cake with Toasted Marshmallow Meringue

Gingerbread Cookies

9. And enjoy!

1. In a pot combine 1 cup of sugar, 1/3 a cup of cornstarch, and 1/2 a teaspoon of salt

2. Slowly whisk in 4 cups of milk

3. Turn the heat to medium and continue mixing until the mixture has thickened

5. Remove from the stove. Allow the pudding to cool completely but make sure to stir from time to time

6. Whip 2 1/2 cups of whipping cream on high speed until stiff peaks form and combine the two mixtures

7. Start layering; in a glass bowl add a layer of cubed panettone, top with sliced banana, then cooled pudding and repeat until all the ingredients have been used up (6-8 bananas)

8. Refrigerate for at least two hours. Or overnight

• Panettone
• Banana
• Pudding

8. Slice and enjoy!

1. In a bowl mix/mash together 4 medium ripe bananas, 1/4 a cup of melted unsalted butter, 1/4 a cup of milk, 1/2 a cup of maple syrup, 1 teaspoon of vanilla, and 2 room temperature eggs (I didn't fully mash the bananas)

2. In a separate bowl combine 1 teaspoon salt, 1 3/4 cups all purpose flour, and 1 teaspoon baking soda

3. Add the dry to the wet ingredients and mix

4. Pour into baking pan

5. Run a butter knife coated in olive oil along the top of the batter

6. Bake at 350F for 50-60 minutes or until toothpick comes out clean

7. Cool for 10 minutes then transfer to cooling rack to cool completely

• Banana
• Bread
• X 9 SERVINGS

• 2. 2 eggs room temperature
• 3.2 1/4 cups of flour
• 4. 1 tablespoon cornstarch
• 5. 1 teaspoon baking powder
• 6. 1/2 a teaspoon baking soda
• 7. 1/2 a teaspoon salt
• 8. 3/4 a cup brown sugar
• 9. 1/4 a cup granulated sugar
• 10. 1 teaspoon vanilla
• 11. 1 tablespoon of espresso powder
• 12. 1 cup chopped dark chocolate

13. 3/4 a cup semi sweet chocolate chips

1. Cream together the butter and the sugars

2. Add the vanilla, and then the eggs mixing in between each

3. Sift together the dry ingredients and slowly add to the wet ingredients

4. Fold in the chocolate

5. Form into 9 equal portions and chill in the fridge uncovered for 3-4 hours (or make them smaller but bake them for less time)

6. Preheat the oven to 350F

7. Bake the cookies 3-4 at a time for 16-19 minutes. Keep the second batch in the fridge until ready to bake

8. Let the cookies cool completely. Top with flakey salt if desired 9. And enjoy!

• Bakery Style
• Espresso
• Chocolate Chip
• Cookies
• X 9 SERVINGS

• Burnt
• Honey Apricot
• No Churn
• Ice

Cream

1. To your stand mixer add 1 small carton of whipping cream and mix on medium high until stiff peaks form

2. Halfway through add 1/2 a cup of burnt honey, flaky salt, and continue mixing

3. Pour half the mixture into a loaf pan and swirl in dollops of apricot jam

4. Pour the other half on top and swirl in more jam

5. Pop in the freezer for about 6 hours

6. Thaw slightly before serving and enjoy!

Burnt honey

1. Add 1 cup of honey to a medium saucepan over medium high heat

2. Allow to boil and then lower temp and let it sit until it turns a dark amber colour

3. Remove from the heat and add 2 tablespoons of water

4. Return to stove over medium low and stir until smooth

5. Remove and while cooling ensure to stir from time to time 6. Store and enjoy!

1. Brew 2 cups of strong coffee or espresso and set aside to cool

2. In your stand mixer, add 1 1/2 cups of cold whipping cream and beat on medium high speed. Slowly add 1/4 a cup of sugar until stiff peaks form

3. Add 1 cup of room temperature mascarpone and 1/2 -3/4 a cup of homemade pistachio butter. Mix on medium low until combined

4. Then start layering. A layer of dipped cookies, the cream, and repeat

5. Set in the fridge for a few hours

6. Cover with crushed pistachios, slice, and enjoy!

Pistachio Tiramisu

1. In a bowl combine 3/4-1 a cup of brown sugar, 1/4 a cup unsweetened applesauce, 2 room temperature eggs, 1/2 a cup of olive oil, and 1/2 a cup of room temperature yogurt 2. Add 1 1/2 cups of flour, 1/2 a teaspoon baking soda, 1 1/2 teaspoons baking powder, 1/2 a teaspoon salt, 1 teaspoon cinnamon, 1/2 a teaspoon nutmeg, and 1/4 a teaspoon ginger

3. Mix in 3/4 a cup of raisins and 1 1/2 cups of grated carrots 4. Bake 350F for 35-40 minutes

Let it cool and then top with a simple maple cream cheese frosting by mixing room temperature cream cheese and 1/4 a cup of maple syrup in your stand mixer until smooth

Carrot

Cake

Burnt

Basque Cheesecake

1. Start by creating the rosemary infused cream. To a small pan add 1 cup of cream and 2 small sprigs of rosemary. Simmer over low heat for 15 minutes stirring occasionally

2. Set aside to cool

3. Preheat the oven to 450F in advance

4. In your stand mixer cream together 2 containers of room temperature cream cheese, lemon/rosemary boursin cheese and 3/4 a cup of sugar mixed with lemon zest until smooth

5. Add 3 room temperature eggs one at a time, mixing after each addition

6. Add 1-2 tablespoons of lemon juice. Mix

7. Sift in 2 tablespoons of flour and mix again

8. Fold in the infused cream until combined

9. Line your 8inch baking pan with parchment and sift in the batter

10. Tap to release air bubbles

11. Bake for 35-40 minutes ensuring the center is still jiggly and broil for a darker finish if you like

14. Slice and enjoy!

12. Allow to cool in pan on a wire rack cool

13. Then store in the fridge uncovered for a few hours or overnight

• 2. Separate 5 room temperature eggs
• Coconut
• Tres

Leches

3. Whisk 1/2-3/4 a cup of sugar and 1/2 a cup of room temperature unsalted butter until smooth in your stand mixer

4. Then add the yolks and mix again

5. In a separate bowl combine 1 1/2 cups of flour, 1 1/2 teaspoons baking powder, and 1/2 a teaspoon of salt

6. Add the dry ingredients to the yolk mixture

7. Beat the egg whites until light and fluffy

8. Add to the other mixture

9. Pour into a prepared baking dish (it will be thick, don't worry)

10. Bake for 25-30 minutes

11. Let it cool completely and then poke holes into it

12. For the milk mixture combine 1 can of evaporated milk, half a can of sweetened condensed milk, and 1 can of light coconut milk. Pour over the cake

13. Store in the fridge overnight

14. Make the whipped topping by mixing 2 cans of coconut milk until stiff peaks form (store in the fridge overnight and whisk the top portion)

15. And cream to cake and sprinkle with unsweetened coconut shreds

16. And enjoy!

1. Start by melting 1/2 a cup of unsalted butter and setting it aside to cool slightly

2. Infuse 1/4 a cup of granulated sugar with the zest of 1 lemon

3. To your stand mixer add the melted butter, the granulated sugar mixture, and 1/3 cup of brown sugar. Mix until smooth 4. Add 1 room temperature egg and 2 tablespoons of lemon juice. Mix again

5. Slowly start adding the dry ingredients (1 1/2 cups of flour, 1/2 a teaspoon of salt, 1/4 a teaspoon of baking soda, and 1/4 a teaspoon of baking powder) make sure to scrape down the sides but don't over mix

6. Cut in 3 heaping tablespoons of raspberry jam, make sure to get jam in each section

7. Cover and refrigerate for 2-3 hours

8. Scoop cookies onto your prepared baking tray, leaving space inbetween each cookie. Add a little dollop of jam on top

9. Bake for 16-20 minutes or until golden, it depends on the size of the cookies you scoop!

10. Bang on the counter a couple of times

11. Cool, top with a little lemon zest, and enjoy!

Lemon

Raspberry Cookies

S'mores

Ice Box Cake

1. In a heat safe bowl add 2 cups of dark chocolate

2. Simmer 1 1/4 a cup of heavy cream over medium heat and when it starts to bubble along the edges remove it from the heat

3. Pour it over the chocolate, cover and leave it be for 5 minutes

4. Mix to combine, then cool it at room temperature before storing in the fridge

5. When ready to use, mix it using your stand mixer until it thickens

Whipped cream layer

1. In your stand mixer, whip 1 container of cream with 1 tablespoon of sugar until stiff peaks form 2. Place in the fridge until ready to use

Meringue topping

1. Start by separating 3 eggs, you'll only need the whites

2. In a double boiler combine the whites with 1/2 a teaspoon of cream of tartar, and 1/3 a cup of sugar

3. Whisk until the sugar dissolves

Graham crackers as needed

4. Remove from heat and whip on medium high speed until peaks form

Assemble everything except the meringue topping and store in the fridge overnight

Add meringue on top and torch

Slice and enjoy!

• Brown
• Butter
• Chocolate

1. Start by heating a light coloured pan over medium heat

2. Add 3/4 a cup of unsalted butter and mix until it starts to brown and smell nutty (it takes 5-7 minutes)

3. Remove from heat and pour into a heat safe bowl and allow to cool down just enough where you can easily touch it about 10 minutes 4. To your stand mixer combine the brown butter, 1/4 a cup of granulated sugar and 3/4 a cup of brown sugar. Mix on medium speed for a couple of minutes

5. Add 2 room temperature eggs one at a time mixing in between

6. In a separate bowl combine 1 3/4 cups of flour, 1 teaspoon of baking soda, 1/2 a teaspoon of salt, and 1/2 a teaspoon of espresso

7. Slowly add the dry ingredients to the wet until just combined

8. Fold in 100g of dark chocolate and 50g of milk chocolate

9. Cover and chill in the fridge for at least an hour

10. Preheat the oven to 350F

Chip

Cookies

11. Remove cookie dough from the fridge and form into 12 equal sized balls (cook 6 at a time) add extra dark chocolate on top

12. Pop in the oven for a total 13-15 minutes but keep an eye on it

13. I slammed the tray against the counter 3 times, at 4 minutes, 8 minutes, and again at 12 minutes

14. Allow to cool and enjoy!

1. In a bowl combine 2 1/2 cups of flour, 1/4 a cup of brown sugar, 1 tablespoon of baking powder, 1/2 a teaspoon of salt, and 1 teaspoon of cinnamon

2. Add 1/2 a cup of cold cubed unsalted butter and cut it into the dough until small pea shapes remain

3. In a small bowl whisk together 1/2 a cup of mashed banana and 3/4 a cup of buttermilk

4. Slowly add to the dry ingredients and pour onto a lightly floured surface and bring the dough together

5. Laminate the dough by cutting it in half, stacking the pieces and shaping again. Repeat 1-2 more times

6. Divide the dough in 2 and shape/flatten into round disks

7. Add sliced banana to the center and place the other dough disk on top (leave a border)

8. Secure the edges

9. Pop in the freezer for 20 minutes

10. Preheat the oven to 400F

11. Remove dough and cut into 8 equal triangles

• 12. Brush the tops with cream
• 13. Bake until golden
• 14. And enjoy!
• Cinnamon brown sugar banana scones

1. To a greased baking dish add bite size pieces of panettone 2. Make a custard containing 6 eggs, 1 1/2 cups of milk, 1 cup of cream, 1/4 a cup of sugar, 1 teaspoon of vanilla, 1 teaspoon of cinnamon, and 1/2 a teaspoon of salt

3. Pour the custard evenly over the dish and use a spoon to make sure everything is submerged in the custard

4. Cover and pop in the fridge for a few hours

5. Preheat the oven to 350F and top the bread pudding with chopped chocolate and dollops of raspberry jam

6. Bake for 40-45 minutes

7. Allow to cool slightly and enjoy!

Panettone Bread Pudding

1. Brew 2 cups of strong coffee and set aside to cool

2. Bring two inches of water to a boil. Then lower the heat to medium low and using a double broiler whisk 4 egg yolks and 2/3 a cup of sugar until pale in colour. Set aside to cool

3. Whip 1 1/2 cups of cold heavy until peaks form

4. Gently add 1 tub of room temperature mascarpone to the cooled yolk mixture

5. Fold the whip cream into other mixture

6. Cut your panettone into slices

7. Quickly dip each piece into coffee and start layering

8. Cover and store in the fridge overnight

9. Dust with cocoa powder and enjoy!

Panettone

Tiramisu

1. To a large bowl combine 3 cups of whole wheat flour, 1 tablespoon of baking powder, 1/2 a teaspoon of baking soda, 1/2 a teaspoon of salt, and 3 tablespoons of brown sugar 2. Cube 1 cup of unsalted butter and work that into the dough until corse sand forms

3. Make a well and add 1 cup of buttermilk and 1 teaspoon of vanilla. Stir until just combined

4. Add 1 cup of fresh blueberries

5. Pour onto a floured surface and form dough into a log shape

6. Use a bench scraper and cut the dough onto its self a few times! This helps create beautiful layers

7. Pop in the freezer for at least 30 minutes (make sure they are compact)

8. Preheat the oven to 400F

9. Brush the tops with cream and top with brown sugar

10. Bake until golden about 30-35 minutes

• 11. Let cool and enjoy!
• Blueberry
• Scones

1. In a bowl combine 1 cup of flour, 1/2 a teaspoon of baking powder, 1/4 a teaspoon of salt, and 1 tablespoon of sugar. Mix!

2. Make a well in the center and add 1 room temperature egg and enough milk to reach a pourable pancake batter consistency. Mix and set aside

3. Heat vegetable oil in a pan until it reaches 375F over medium high heat

4. Drizzle 1/2 a cup of batter into oil in a thin stream, swirling and criss-crossing the batter over itself. Fry on each side until golden brown then remove to a paper-towel lined plate 5. Add your favourite toppings and enjoy!

Homemade Funnel

Cakes

Cookies

1. In a large bowl combine 1 1/4 cup flour, 1/2 teaspoon of salt, 1/2 teaspoon of baking soda, 1/2 a teaspoon of baking powder, 1 tablespoon of cornstarch, 1 teaspoon of cinnamon, 1/4 a teaspoon of nutmeg, 1/4 teaspoon of cloves, 1/8 teaspoon of ginger, 1/2 teaspoon of instant espresso powder

2. In your stand mixer cream 1/2 a cup softened room temperature unsalted butter for a couple of minutes

3. Then add 1/4 a cup granulated sugar and 1/4 a cup brown sugar. Mix until combined

4. Add 1 room temperature egg, a splash of vanilla, 1/4 a cup strained pumpkin puree

5. Slowly add the dry ingredients and once almost fully combined, fold in chopped dark chocolate until no streaks of flour are left

6. Chill covered in the fridge for about an hour

7. Divide into 8 equal portions and top with extra chocolate on top

8. Bake for 12-14 minutes and allow to cool on a wire rack

9. Top with flaky salt if you want and enjoy!

1. The night before make a basil infused whip cream by adding a cup of whipping cream to a pot over medium heat. Stir until it starts to bubble slightly, then remove from heat

2. Stir in a handful of fresh basil, cover, and allow to steep for 20-30 minutes depending how intense you want the basil taste

3. Drain the basil leaves and really try to get as much liquid out of them as possible

4. Store the whipping cream in the fridge overnight

5. Preheat the oven to 350F

6. In a bowl combine 2 cups of flour, 1/2 a teaspoon of salt, 1 tablespoon of baking powder, 1/2 a teaspoon baking soda, and set aside

7. Beat together 1/2 a cup of unsalted softened butter and 1 cup of sugar until smooth in your stand mixer 8. Add 2 large eggs one at a time

9. Then 1 cup of milk and 1 teaspoon of vanilla

10. Fold in the dry ingredients

11. Pour into prepared baking dish and bake for 30-35 minutes

12. Let cool completely before adding the topping

13. Cut up strawberries, sprinkle with 1 tablespoon of sugar, cover and set aside

14. Whip cream until peaks form, add on top of cake and top with strawberries and fresh ribbons of basil 15. And enjoy!

Coconut Cake

2. In a bowl combine 2 cups of flour, 3/4 a teaspoon of salt, 1 teaspoon baking soda and 2 teaspoons of baking powder

3. In a separate bowl whisk together 1 cup of softened room temperature unsalted butter with 1 cup of sugar

4. Then add 2 room temperature eggs, 1 teaspoon of vanilla, 1/4 a cup of room temperature Greek yogurt, and 1 can of coconut milk

5. Add dry to wet and then fold in 1 cup of unsweetened coconut

6. Pour into a into a greased/lightly floured Bundt pan

7. Bake for 40-45 minutes

9. Cool completely

8. Allow to cool for 15-20 minutes in pan before flipping and removing

10. Create a frosting by creaming together 1/2 a package of cream cheese and 1/2 a cup of unsalted butter

11. Then add a pinch of salt and 1 cup of powdered sugar until combined

12. Add 1/2 a cup of coconut cream and mix for 10 minutes over medium high speed

13. Frost the cake and top with unsweetened coconut

14. And enjoy!

2. Line a baking tray with parchment paper and allow to have some overhang so it's easy to remove after

3. Top with saltines

4. In a medium saucepan over medium heat combine 1 cup of butter and 1 cup of brown sugar, whisk until butter melts and it comes to a boil. Then boil for 2 minutes

5. Pour over crackers and spread evenly. Work quickly!

6. Pop in the oven for 5 minutes

7. Remove and top with semi sweet chocolate chips and after it starts to melt, spread evenly

8. Top with sprinkles and crushed ruffles

9. Transfer to the fridge and allow to set for 2 hours

• 10. Crack and enjoy!
• Christmas
• Crack

3. 1/2 a teaspoon of salt

4. 2 large room temperature eggs

5. 1/4 a cup of melted cooled unsalted butter

6. 1 teaspoon of vanilla

7. 1/2 a cup of maple syrup

8. 1 3/4 cups of flour

9. 1/4 a cup of room temperature milk

• 10. 4 mashed bananas
• 1. Mix wet ingredients
• 2. Add dry ingredients

3. Fold in walnuts or chocolate chips

• 4. Preheat the oven to 425F
• Healthy
• Banana
• Muffins

5. Line every other slot in your muffin pan with @reynoldscanada liners

6. Pour in the batter (this made 8 muffins) top with extra walnuts or chocolate chips

7. Bake for 6 minutes, and without opening the door lower temperature to 350F and bake additional 16-18 minutes 8. Allow to cool and enjoy!

Pie

1. Make the crumble topping by combining 1 cup of flour, 1 cup of oats, 1/2 a cup of brown sugar, 1/2 a cup of cold cubed unsalted butter, 1 teaspoon of cinnamon, and 1/4 a teaspoon of salt (store in the fridge) 2. Preheat the oven to 350F

3. Then peel and slice 7-8 apples (I did a mix of Granny Smith, royal gala, and macintosh (while doing this, add to cold water with lemon juice to prevent browning)

4. To the apples add 1 1/2 teaspoon of cinnamon, 1/2 a teaspoon of nutmeg, 1 teaspoon of vanilla, 1/4 a cup of brown sugar, and 1/4 a cup of flour (let sit for about 10-15 minutes)

5. Lightly grease your pie dish, add the pie dough and prick with a fork

6. Drain the liquid and add the apples, add the crumble topping

7. Place pie on baking sheet and bake until bubbling and golden brown. Check pie occasionally to be sure the crust is not getting too brown, if it is, cover the edges with foil

8. Let pie cool completely at room temperature before serving, about 3-4 hours

9. And enjoy!

• 2. 1 large egg
• 4. 1 teaspoon baking powder
• 5. 1/4 a teaspoon baking soda
• 6. 1/2 a teaspoon of salt
• 7. 1 cup of flour
• 8. 1/2 a teaspoon of vanilla
• 9. 1/3 a cup of sugar
• 10. 1/2 a cup of milk

11. 1 tablespoon of fresh minced rosemary

• 12. 2 tablespoons of lemon juice
• 13. 1 tablespoon melted unsalted butter
• 1. Preheat the oven to 350F

2. In a large bowl combine the dry ingredients

3. In a separate bowl infuse the sugar and the lemon zest

4. Add the rest of the wet ingredients and mix

5. Slowly add the dry ingredients. Mix until just combined 6. Carefully add batter to lightly greased donut pan

7. Bake for 12-14 minutes

8. Allow to cool completely in pan before removing and adding your glaze (powdered sugar mixed with lemon juice until a smooth consistency is reached)

• 9. And enjoy!
• Lemon and Rosemary
• Baked
• Donuts

1. Place dry pitted dates in a bowl and cover with hot water 2. Allow to soak for 10 minutes

3. Place in a blender along with salt, cinnamon, vanilla, and enough of the leftover water or coconut milk until a smooth consistency is reached

4. Use as a sugar replacement in baked goods and enjoy!

Date

Caramel

Loaf

Lemon

Blueberry

1. In a bowl combine 3 cups of flour, 1 teaspoon of yeast, and 1 1/4 teaspoons of salt 2. Add 1 1/2-1 3/4 cups of warm water until the dough comes together

3. Cover and allow to rest for an hour in the microwave

4. Perform a stretch and fold, wait 30 minutes and do it again

5. Cover and allow to rest until doubled in size about 4 hours

6. Roll dough out onto a lightly floured surface

7. Combine the zest of two large lemons with 3 tablespoons of sugar

8. Add a sprinkle of the lemon sugar concoction (leave a border to prevent seeping)

and blueberries (push as many blueberries into the dough as you can)

9. Fold it like an envelope and repeat

10. On the last set of inclusions make sure to fold in the edges as you roll

11. Loosely cover and let rise for about an hour

12. Preheat your oven with your Dutch oven inside to 450F

13. Lightly flour the top of your loaf and score it

14. Carefully place your loaf with parchment paper into the hot Dutch oven

15. Bake covered for 30 minutes, uncover and bake until golden about 15-20 minutes 16. Leave to cool on a wire rack for at least an hour before slicing

17. And enjoy!

1. In a large bowl combine 3 cups of flour, 1/2 a teaspoon of salt, 1 teaspoon of yeast, 1/4 a cup of brown sugar, 1/2 a teaspoon of cinnamon, 1/4 a teaspoon of nutmeg, and 1/4 a teaspoon of cloves

2. Then add 3/4 a cup of pumpkin puree and 1 1/2-1 3/4 a cup of warm water

3. Stir and then cover with plastic wrap and a clean kitchen towel and store in a warm place for about 5 hours (I use my microwave)

4. Dump dough onto a lightly floured surface and form into a ball

5. Cut 4 pieces of bakers twine and secure them around the loaf (not too tight) to resemble a pumpkin shape and lightly flour the top

6. Cover loosely to rise once more

7. Preheat your oven to 450F with your Dutch oven inside for 30 minutes

8. After 30 minutes score your pumpkin if you like

9. Carefully place it into your Dutch oven with the lid on and bake for 30 minutes

10. Uncover and bake additional 15-20 minutes

11. Remove and place on a cooling rack. Let it cool before slicing and enjoy!

• Pumpkin
• Pie
• Bread

1. In a large bowl combine 3 cups of all purpose flour, 1/2 a teaspoon of salt, 1 teaspoon of yeast, 1 tablespoon of cinnamon, 1/4 a cup of brown sugar, and 3/4 a cup of raisins 2. Pour in 1 1/2 cups of warm water and mix until well combined (make sure all the flour is incorporated, you may need to use your hands)

3. Cover bowl with plastic wrap and let it rise until double in size at least 5 hours

4. Preheat your oven to 450F with your Dutch oven inside for about 30 minutes prior to baking

5. Once it's done preheating, remove the dough from the bowl and add to floured parchment paper

6. Fold the dough over itself a few times, and form into a ball

7. Score the top with a sharp knife or scissors

8. Drop it into your Dutch oven with the parchment paper

9. Bake for 30 minutes with the lid on and another 20-25 minutes with the lid off

10. Remove from pot and let it cool completely before slicing

11. And enjoy!

X8 SERVINGS

1. In a bowl combine 3 cups of flour, 1 teaspoon of salt, 1 teaspoon of yeast, and 1-2 tablespoons of freshly chopped rosemary. Mix!

2. Slowly add 1 1/2-1 3/4 cups of warm water until the dough comes together

3. Cover tightly with plastic wrap and a clean kitchen towel

4. Store in a warm spot until bubbly about 5 hours

5. Turn out onto a lightly floured surface and use your hands to bring the dough together

6. Cover loosely with the clean towel

7. Place your Dutch oven in your oven and preheat it to 450F for about 30 minutes

8. Carefully place the bread on a piece of parchment paper and coat the top lightly with flour

10. Place in hot Dutch oven and bake covered for 30 minutes

11. Uncover and bake additional 15-20 minutes

12. Let cool for an hour before slicing and enjoy!

Rosemary bread

Bread

1. In a large bowl combine 3 cups of all purpose flour, 1 teaspoon of salt, and 1 teaspoon of active dry yeast

2. Slowly add in 1 1/2-1 3/4 cups of warm water and mix until a shaggy dough forms

3. Cover with a clean tea towel and allow the dough to double in size about 4-5 hours

4. Meanwhile freeze 1/2 a cup of unsalted butter. And once the dough is ready, grate the butter

5. Slowly incorporate the butter through a stretch and fold method

6. Cover with plastic wrap and let it rest in the fridge overnight

7. Remove from the fridge an hour before (place on a lightly floured sheet of parchment, form into a round circle with your hands, and cover with a clean tea towel) and start preheating your oven to 450F around the 50 minute mark (with the Dutch oven inside)

8. Score the top of the loaf with an x, make sure it's a good indent

9. Slowly place that into your Dutch oven and bake with the lid on for 30 minutes

10. Then remove the lid and bake additional 15-20 minutes

11. Remove from the pot and allow to rest for at least an hour before slicing with your bread knife

12. And enjoy!

Brown

Sugar Loaf

1. In a bowl combine 3 cups of flour, 1/2 a teaspoon of salt, and 1 teaspoon of yeast. Mix

2. Add 1 1/2 1 3/4 cups of warm water until a shaggy dough forms

3. Cover with plastic wrap and a clean kitchen towel and store in the microwave for at least 5 hours 4. Pour onto a lightly floured surface

5. Roll out and add brown sugar and cinnamon on top

6. Fold like an envelope

8. Pinch the ends shut

7. Roll out in a rectangle and top with more brown sugar and cinnamon

9. Roll up into a ball, tucking in the sides as you go

10. Cover loosely for another hour

11. Preheat the oven with your Dutch oven inside

12. Place bread onto a piece of parchment paper and dust the top with flour. Score an x on top

13. Place in the Dutch oven, cover and bake for 30 minutes

14. Uncover and bake additional 20-30 minutes or until internal temp reads 200F

15. Let it cool on a wire rack for at least an hour before slicing

16. And enjoy!

Bread

1. Combine 3 cups of flour, 1 teaspoon of yeast, 1/2-1 teaspoon of salt, and 1 teaspoon of dry. oregano

2. Slowly add 1 1/2 cups of warm water and 1-2 tablespoons of olive oil

3. Cover with plastic wrap and a clean kitchen towel and place in the microwave to rise for a few hours

4. During a stretch and fold method add 1/3 a cup of chopped Kalamata olives and 1/2 a cup of crumbled feta (make sure to blot dry)

5. Allow to rise for additional hour covered in a warm spot

6. Preheat the oven to 450F with your Dutch oven inside.

7. Turn dough onto a lightly floured surface and fold over its self to form a ball

8. Score and lightly flour the top and cover loosely until oven is done preheating

9. Carefully transfer with parchment paper to the Dutch oven, cover, and bake for 30 minutes

10. Uncover and bake additional 30 minutes

11. Allow to cool at least an hour before slicing and enjoy!

12. And enjoy!

1. In a bowl combine 3 cups of flour, 1 cup of cornmeal, 1 teaspoon of salt, and 1 teaspoon of yeast

2. Add 2 cups of warm water, 2 tablespoons of honey, and an extra 1-2 tablespoons of water if needed

3. Cover and set aside in the microwave for an hour

4. Perform your first set of stretch and folds and add your inclusions

5. Cover and rest 30 minutes and repeat 2 more times. Adding more inclusions if you like

6. Cover and rest for at least 4 hours

7. Preheat your oven to 450F with your Dutch oven inside

8. Lightly flour your dough and score the top. Loosely cover and let it rest while you preheat your oven

9. Carefully transfer the parchment paper dough to your Dutch oven

10. Bake covered for 30 minutes and uncovered for another 15-20 minutes

11. Let it cool for an hour before slicing

• Jalapeño Cheddar
• Cornbread
• Loaf

Butter and Jam

Loaf

1. In a bowl combine 3 cups of flour, 1 teaspoon of salt, and 1 teaspoon of yeast

2. Slowly add 1 1/2 - 1 3/4 cups of warm water until a dough comes together

3. Cover and store in the microwave for 1 hour

4. Perform your first set of stretch and folds, cover, rest 30 minutes, and repeat 2 more times

5. Recover and store in the microwave for 4-5 hours

6. Roll dough out onto a lightly floured surface

7. Sprinkle with flour and add a layer of natural smooth peanut butter, followed by dollops of raspberry jam 8. Fold like an envelope and add more peanut butter and more jam

9. Roll into a ball

10. Cover loosely and rest

11. Preheat the oven with your Dutch oven inside to 450F

12. Lightly dust your loaf and score the top

13. Place with parchment paper into your Dutch oven

14. Bake covered for 30 minutes and uncovered for another 30

15. Cool on a wire rack for an hour

16. Slice and enjoy!

3. And enjoy!

1. To a bowl add 1/2 a finely chopped fennel bulb, 1/2 a finely diced red onion, 1 tablespoon of chopped capers, 1/4 a cup of chopped walnuts, the juice of 1 lemon, salt, pepper, 2 finely diced chicken breast, 1 tablespoon of Dijon, and 3/4 a cup of homemade mayo

2. Mix and store in the fridge to chill

• Fennel
• Chicken
• Salad