recipes

Vegetables Salads Tomato-Cucumber Salad Mandarin Orange Salad Tangy Chicken Salad Healthy Chicken Caesar Asian Broccoli Salad Peanutty Carrot Salad Dressings Simple Miso Dressing Sesame Dressing Oriental Sauce Cooked Salads Roasted Yam & Black Bean Salad Coleslaw Classic Coleslaw Texas Coleslaw Asian Coleslaw Asian Slaw 2 Curtis Stone’s 2-Phase Coleslaw Grapefruit Coleslaw Pineapple Coleslaw Apple-Chicken Coleslaw Spicy Peanut Coleslaw Quinoa Salad Mexican Quinoa Salad Thai Quinoa Salad Rice Salad Variations: Potato Salad Dressings Maple Balsamic Vinaigrette Sonya’s Sort-of In-bowl dressing Yvonne’s Honey Dijon Dressing Baked Veg Baked Eggplant with Parmesan Baked Parmesan Zucchini “Fries” Maple Chili Broccoli Oven baked broccoli with maple syrup glaze Ingredients: Directions: Roasted Cauliflower with Garlic Cheesy Cauliflower Bake Baked Cauliflower with Cheese Honey-Garlic Roasted Carrots Maple-Sugar Baked Squash Marmalade Squash Stovetop Cooked Veg Maple-Glazed Carrots Potatoes Nugget Potatoes with Smoked Salmon, Mustard Cream and Chives Hot Nugget Potatoes with Pesto and Parmesan Nugget Potato Salad with Chive and Bacon Ranch Dressing Roast Potatoes Casseroles Mushroom-Barley Casserole

Salads Tomato-Cucumber Salad

1 large cucumber 2 tomatoes, seeded and cut into wedges 1/4 red onion, thinly sliced 1/4 cup rice vinegar 2 tablespoons lime juice 1 teaspoon white sugar, or to taste 3 tablespoons chopped fresh cilantro 3 tablespoons chopped peanuts(optional)

Peel the cucumber in stripes lengthwise with a vegetable peeler, alternating skinned stripes with peel for a decorative effect. Slice the cucumber in half lengthwise, and then thinly slice. Place the cucumber in a salad bowl with the tomato and red onion, and mix together. Pour the rice vinegar and lime juice into a separate bowl, and stir in the sugar until dissolved. Pour the dressing over the salad;mix, cover, and refrigerate until chilled, at least 30 minutes. Just before serving, stir in the cilantro and sprinkle with chopped peanuts. Mandarin Orange Salad Ingredients

1 head romaine lettuce - rinsed, dried and chopped 2 (11 ounce) cans mandarin oranges, drained 6 green onions, thinly sliced 2 tablespoons white sugar 1/2 cup sliced almonds 1/4 cup red wine vinegar 1/2 cup olive oil 1 tablespoon white sugar 1/8 teaspoon crushed red pepper flakes ground black pepper to taste

Directions In a large bowl, combine the romaine lettuce, oranges and green onions. Heat 2 tablespoons sugar with the almonds in saucepan over medium heat. Cook and stir while sugar starts to melt and coat almonds. Stir constantly until almonds are light brown. Turn onto a plate, and cool for 10 minutes. Combine red wine vinegar, olive oil, one tablespoon sugar, red pepper flakes and black pepper in a jar with a tight fitting lid. Shake vigorously until sugar is dissolved. Before serving, toss lettuce with salad dressing until coated. Transfer to a decorative serving bowl, and sprinkle with sugared almonds. Options Add Dijon mustard and/or mayo to dressing to thicken Use snow peas instead of/as well as green onion Add diced cucumber Add chow mein noodles Toast almonds in microwave with some sugar and butter (use 30 sec intervals until golden)

Tangy Chicken Salad

1 Whole-Roasted Chicken (Your Favorite Recipe Or A Store-Bought Chicken) White Wine Vinegar To Taste 3/4 Cup Red Or Green Grapes, Halved 1/2 Cup Cashews, Halved 1/2 Cup Red Onion, Finely Diced 3/4 Cup Mayonnaise Or Plain Yogurt Juice And Zest Of 1 Lemon

Pull all the meat off of the chicken and shred it. Place in a large mixing bowl. Add 1/2 cup of mayo to the chicken and reserve the rest. Add all other ingredients and mix well. (If the mixture is a bit dry, add the extra mayo.) Add white wine vinegar, one teaspoon at a time.
Serve as sandwiches or on top of crostinis.

Healthy Chicken Caesar Ingredients 1 lemon 15 g Parmesan cheese 2 anchovy fillets in oil 4 heaped tablespoons natural yoghurt ½ teaspoon English mustard 1 teaspoon Worcestershire sauce white wine vinegar extra virgin olive oil 1 small red onion ½ a small cauliflower (300g) 1 romaine lettuce olive oil 1 sprig of fresh rosemary 2 x 120 g free-range skinless chicken breasts 1 thick slice of wholemeal bread

Method Finely grate the lemon zest and Parmesan into a large bowl. Slice and add the anchovies, along with the yoghurt, mustard and Worcestershire sauce. Squeeze in half the lemon juice, add 1 tablespoon of vinegar and 2 tablespoons of extra virgin olive oil and mix to make your dressing. Now you’re going to turn regular salad into a thing of beauty by either taking your time with good knife skills, or ideally, investing in a mandolin for ease, elegance and accuracy (use the guard!). Start by peeling and very finely slicing the red onion, then stir it through the dressing. Click off and discard any tatty outer leaves from the cauliflower, then very finely slice it. Finely slice the lettuce by hand and pile both on top of the dressed onion, tossing together only moments before serving. Put 1 teaspoon of olive oil in a frying pan on a medium heat. Pick the rosemary leaves over the chicken and lightly season it on both sides, flattening it slightly with the heel of your hand. Cook for 4 minutes on each side, or until golden and cooked through. Cube the bread and toast alongside the chicken, moving regularly until evenly golden and gnarly, removing only when super-crispy. Toss the salad together and season to perfection, slice up the chicken and serve with a sprinkling of croutons and lemon wedges for squeezing over. Asian Broccoli Salad

INGREDIENTS: BROCCOLI SALAD INGREDIENTS: 1 large head broccoli, cut into small florets 1 cup shelled cooked edamame 1/2 cup thinly-sliced green onions 1/2 cup peanuts 1 batch peanut sauce (recipe below) sesame seeds, for garnish PEANUT SAUCE INGREDIENTS: 1/4 cup natural peanut butter 1 tablespoon rice wine vinegar 1 tablespoon soy sauce (if you are gluten-free, use GF soy sauce or tamari) 1 tablespoon honey or agave nectar 1/8 teaspoon sesame oil 1-2 tablespoons hot water, as needed to thin the sauce TO MAKE THE BROCCOLI SALAD: Heat a large pot of water until it is boiling. Add in the broccoli florets and boil for 30 seconds. Use a strainer to transfer them into a bowl of ice water, which will immediately halt the cooking process. Drain. Then add the remaining ingredients and toss until combined. Serve immediately, garnished with sesame seeds if desired. TO MAKE THE PEANUT SAUCE: Whisk all ingredients together until combined. If the dressing is too thick, whisk in hot water a tablespoon at a time until it reaches the consistency you desire.

Peanutty Carrot Salad

1/3 cup mayonnaise (or 1/3 cup salad dressing) 2 tbsps peanut butter 2 cups shredded carrots 1/3 cup raisins OPT: diced apple

COMBINE mayonnaise and peanut butter in large bowl, stirring until blended. Stir in carrots and raisins to coat. Cover and chill until ready to serve. STIR in apple. Sprinkle with peanuts.

Roasted Broccoli - Quinoa Salad A light and healthy salad, ideally served with pan-fried or barbecued mackerel or stuffed into a container for lunch on the go.

100g quinoa 1 bunch of coriander 1 bunch of parsley 250g roast broccoli A handful of freshly podded young peas (or frozen petit pois) A handful of toasted flaked almonds Zest of 1 lemon

Dressing Juice and zest of 1 lemon 4 tbsp rapeseed oil 1 tbsp dijon mustard Salt and black pepper A generous pinch of sugar

Whisk all the dressing ingredients well until thick and creamy in consistency. Taste and adjust the seasoning, if needed. Cook the quinoa according to the instructions on the packet (or buy a 250g pouch of ready-to-eat grains). Roughly chop the coriander and parsley. Place in a mixing bowl with the quinoa and roast broccoli. Fold through the dressing and carefully pile into a serving bowl. Sprinkle the peas, flaked almonds and lemon zest over and serve. If you have some pea shoots to hand, use these to garnish. Dressings Simple Miso Dressing White Miso Oil Lemon Juice

Simple Vinaigrette Pinch of salt Generous 1/2tsp Dijon mustard Generous 1/2tsp honey 1 tbsp red wine vinegar 2 tbsp vegetable oil 1 tbsp extra virgin olive oil

Put the salt, mustard and honey into a jar, and mix together into a paste. Add the vinegar, and stir well to combine.
Pour in the oils, screw the lid on tightly, and shake until you have an emulsion. Store in the fridge. Sesame Dressing

Oriental Sauce

Maple Balsamic Vinaigrette 1/2 cup extra-virgin olive oil. 1/4 cup balsamic vinegar. 3 tablespoons maple syrup. 2 teaspoons Dijon mustard. 1 garlic clove, minced. 1/4 teaspoon freshly ground pepper.

Sonya’s Sort-of In-bowl dressing Vinegar she used rice and cider vinegar I used balsamic reduction and a bit of balsamic Olive Oil Dijon Mustard Minced shallots Minced garlic

Combine in bowl and toss lettuce Or make in a cruet Yvonne’s Honey Dijon Dressing ½ c olive oil ¼ c red wine vinegar 1 T smooth dijon 1 T dijon seeds 1 T honey 1 shallot minced

Shake all together in a jar. Pour over salad.
Salad idea: leaf lettuce, red cabbage, sliced radishes, grated carrot

Cooked Salads Roasted Yam & Black Bean Salad 1 1/4 pounds sweet potatoes (about 2 jumbo), washed, peeled, and cut into 1-inch pieces 2 tablespoons olive oil 1/2 teaspoon salt 1/2 teaspoon pepper one 15-ounce can black beans, drained and rinsed 3 green onions, trimmed and thinly sliced (use the white and green) 1 medium red bell pepper, seeded and diced small 1 cup corn (I use frozen that I allowed to thaw) 1/2 cup cilantro leaves, minced (about half of 1 bunch)

Honey Dijon Dressing 2 tablespoons honey 2 tablespoons dijon mustard 2 tablespoons lemon juice OR lime juice 2 tablespoons olive oil 1/2 teaspoon salt, or to taste

1/2 teaspoon pepper, or to taste pinch cayenne pepper, optional and to taste

INSTRUCTIONS Roast Yams: Preheat oven to 400F. Line a baking sheet with a Silpat or spray with cooking spray and add the sweet potatoes in an even, flat layer. Evenly drizzle with 2 tablespoons olive oil, season with salt and pepper, and bake for about 45 minutes, or until fork-tender and done. Halfway through baking flip potatoes to ensure even cooking. Baking time will vary based on size of potatoes, oven and climate variances, and I recommend starting to check at 30 minutes for doneness. In a large bowl, add the black beans, green onions, red pepper, corn, cilantro Dressing: To a large measuring cup add the honey, dijon mustard, lemon juice, olive oil, salt and pepper to taste, optional cayenne pepper. Whisk to combine. Add potatoes to the bowl with the vegetables, add the dressing, and combine. Taste, check for seasoning balance (add more salt, pepper, touch of honey, lemon juice, etc.), make any necessary tweaks, and serve. Coleslaw Classic Coleslaw green cabbage red cabbage Carrots

OPTIONAL green onion Red bell pepper Apples Grapes dried cranberries or raisins sunflower seeds Cooked chicken chunks Dressing mayonnaise red wine vinegar OR cider vinegar white sugar OR maple syrup OR honey

OR Poppyseed dressing

OR Mayo Dijon mustard

OR Apple Cider Vinegar Olive Oil Honey (OR Maple Syrup OR Sugar) Dijon Mustard Celery Seed Salt and Pepper

Chop / grate vegetables and combine. Toss in dried fruit and sunflower seeds. Mix dressing ingredients. Pour over salad and mix in. Serve immediately.

Texas Coleslaw 1 (16 oz) package coleslaw mix 1 (7 oz) can Mexican-style corn, drained ? Or use frozen corn 1 c shredded Cheddar cheese OPT chopped red onion OPT chopped green pepper 2 fresh jalapeno peppers, seeded and chopped ? ? OR chopped banana peppers OPT 1/2 c chopped fresh cilantro OPT cunchy salad crisps OPT chopped bacon

1 c Ranch-style salad dressing 1/4 t ground cumin 1/4 t ground coriander 1/2 t garlic powder 1 lime, juiced ?OPT salsa ?OPT sour cream ?OPT spicy ranch dressing (instead of spices)

Chop / grate vegetables and combine. Mix dressing ingredients. Pour over salad and mix in. Serve immediately.

Asian Coleslaw 5 cups thinly sliced green cabbage 2 cups thinly sliced red cabbage 2 red bell peppers, thinly sliced 2 carrots, chopped 6 green onions, chopped 1/2 cup chopped fresh cilantro

Optional: chopped red onion mandarin oranges chopped green apple

toasted ramen/chow mein noodles toasted sesame seeds chopped cashews slivered almonds

cooked chicken, cubed 6 T rice wine vinegar (OR white/cider/wine) 6 T vegetable oil 5 T peanut butter (OR tahini) 3 T soy sauce 3 T sugar 2 T minced fresh ginger root 1 1/2 T minced garlic

Optional: sesame oil red pepper flakes chili paste / hot sauce lime juice

Chop / grate vegetables and combine. Mix dressing ingredients. Pour over salad and mix in. Serve immediately.

Asian Slaw 2

3 cups green cabbage or Chinese cabbage , shredded 3 cups red cabbage , shredded 2 large carrots , julienned 3 cups bean sprouts 3 green onions , finely sliced on the diagonal 1/2 cup coriander / cilantro leaves 1/2 cup mint leaves 1/4 cup Asian Fried Shallots (optional), to garnish (Note 1) Asian Dressing 3 tbsp rice vinegar (Note 2) 3 tbsp soy sauce (Note 3) 2 tsp fish sauce , or more soy (Note 4) 2 tbsp lime juice , or more rice vinegar (Note 5) 3 tbsp peanut oil (Note 6) 1 1/2 tbsp sugar , any type 1/2 tsp birds eye or other red chilli , finely minced (optional) 2 garlic cloves , minced Chicken option (for meal) 3 cups shredded cooked chicken

Instructions Combine the dressing ingredients in a jar and shake well. Combine the salad ingredients, except the Asian Fried Shallots. Pour over dressing and toss to combine. Garnish with Asian Fried Shallots. Serve! Notes Crunchy Fried Shallots - crispy fried shallot pieces, great garnish for Asian salads. Found in the Asian section of supermarket but cheaper at Asian stores! Rice vinegar - can sub with cider vinegar or white wine vinegar. Soy sauce - ordinary all purpose or light soy. Not dark soy. Fish sauce - sub with more soy. Lime juice - Sub with more rice vinegar. Oil - sub with other neutral flavoured oil. Storage - keep dressing separate from salad. Will keep for 3 to 4 days (depending on freshness of beansprouts). Curtis Stone’s 2-Phase Coleslaw 1 small head green cabbage, thinly sliced 1 large carrot, peeled and shredded 4 green onions, finely chopped Dressing 1 1/2 cup white wine vinegar 3 tablespoons sugar 2 teaspoons salt 1/2 teaspoon freshly ground black pepper

Dressing 2 1/4 cup crème fraîche 1/4 cup mayonnaise 2 tablespoons Dijon mustard

Make-Ahead: The cabbage mixture and the dressings can be made 8 hours ahead, covered separately and refrigerated.

In a large bowl, stir the vinegar, sugar, salt, and pepper until the sugar dissolves. Add the cabbage and carrots and toss to thoroughly coat with the dressing. Cover with plastic wrap and refrigerate for 30 minutes.
In a small bowl, stir the crème fraîche, mayonnaise, and mustard to blend. Drizzle the mayonnaise dressing over the cabbage mixture and toss to combine thoroughly. Mix in the green onions and serve.

Grapefruit Coleslaw Red cabbage Carrot, peeled and shredded green onions, finely chopped Grapefruit chunks

OPTIONAL Sunflower seeds Walnuts Coleslaw dressing

Pineapple Coleslaw 1 head cabbage, shredded 1 can pineapple chunks, chopped (SAVE THE JUICE) 1/2 cup apple cider vinegar ¼ c pineapple juice 1 T brown sugar 1 t black pepper 1 t salt

Put the cabbage in a bowl. Add the chopped pineapple Mix the vinegar with 1/4 cup of the pineapple juice. Add the rest of the ingredients and mix well. Pour over the cabbage and pineapple. Toss. Apple-Chicken Coleslaw 2 cups cubed cooked chicken breast 2 cups coleslaw mix 1 medium apple, chopped 1/4 cup poppy seed salad dressing 5 teaspoons mayonnaise

Spicy Peanut Coleslaw 6 cups green cabbage (shredded) 1 cup carrots (julienned) 1/2 cup radishes (thinly sliced) 1/2 cup scallions (finely chopped) 1/2 cup cilantro leaves (fresh) 1/2 cup golden raisins 1/2 cup nonfat greek yogurt 1/4 cup creamy peanut butter 1/4 cup rice vinegar 2 tsps hot chile sauce 2 tsps dark sesame oil 1 tsp honey salt (to taste)

Quinoa Salad Mexican Quinoa Salad

If you are working with frozen corn, you can add more flavor by taking the frozen corn kernels and searing them directly on a hot pan, without defrosting first. Save time by prepping most of the ingredients while the quinoa is cooking. Prep time: 15 minutes Cook time: 25 minutes Yield: Serves 4-6

1 cup uncooked quinoa, well rinsed 1/2 teaspoon salt 2 cups water 1/3 cup diced red onion 2 Tbsp lime juice 1 15-ounce can black beans, drained and rinsed 1 cup frozen corn, defrosted, OR 1 cup of fresh corn, parboiled, drained and cooled (approximately the amount of kernels from one ear of corn) 3 medium tomatoes, seeded and cut into chunks 5 ounces Queso fresco, Queso Panela, fresh Mozzarella or other mild farmer’s cheese, cut into 1/4-inch to 1/2-inch cubes 1 jalapeño, seeded and finely chopped 1/4 cup chopped cilantro, including tender stems, packed 3 Tbsp olive oil Put the rinsed quinoa, salt and water into a pot and bring it to a boil. Cover and simmer gently until the quinoa absorbs all the water, about 10-15 minutes. Remove from heat and let sit for 5 minutes. Place into a large bowl and fluff up with a fork to help it cool more quickly. While the quinoa is cooking, prepare the rest of the salad. Soak the red onions in the lime juice and set aside. Soaking the onions in lime juice (or lemon juice or water) helps take the edge off of them. Mix the prepped black beans, corn kernels, tomatoes, cheese, jalapenos, cilantro, and oil into a large bowl. When the quinoa has cooled, mix it into the bean mixture. Add the red onion and the lime juice and add salt, more oil or lime juice to taste. Serve at room temperature.

Thai Quinoa Salad 2 cups quinoa 4 cups Vegetable Broth OR Thai Chicken Broth? 1 1/2 cups shredded red cabbage 1 cup carrots, julienned (matchsticks) 1/2 cup cilantro, chopped 4 Thai basil, minced 1/2 cup green onion, cut at a bias 1/2 cup dry roasted unsalted peanuts, chopped 4 lime wedges for garnish

Dressing Lime juice, 2 limes 1/4 cup all natural creamy peanut butter 3 tbsp tamari 2 tbsp honey 1 tsp toasted sesame oil 1 tsp olive oil Water to thin

Place 2 cups of quinoa and 4 cups of Campbell’s broth in a saucepan with a tight-fitting lid and bring to a boil. Reduce to a simmer,cover and cook until all the liquid is absorbed; about 15 minutes. Set aside and let cool for 10 minutes. In a medium bowl,combine shredded cabbage,matchstick carrots,cilantro,basil,and green onions. Set aside. In a blender,combine ingredients for dressing and mix until creamy. Add water to thin,if necessary. To assemble,mix half of the dressing with the quinoa in a serving bowl. Add prepared vegetables and herbs,stirring gently to combine. Taste test and add more dressing if needed or desired. Garnish with roasted peanuts,extra cilantro,and a few lime wedges.

Rice Salad INGREDIENTS 3 to 4 cups cooked rice, cooled 1/4 cup chopped scallion 1 small or 1/2 large red or yellow bell pepper, cored, seeded, and chopped 1/2 cup chopped celery 1/2 cup chopped carrot 1/4 to 1/2 cup Vinaigrette, made with extra virgin olive oil and red wine vinegar, plus more as needed 1/2 cup chopped fresh parsley Salt and freshly ground black pepper

PREPARATION Put the rice and all the vegetables in a large bowl. Drizzle with vinaigrette and use two big forks to combine, fluffing the rice and tossing gently to separate the grains. Stir in the parsley, taste, and adjust the seasoning or moisten with a little more dressing. Serve at room temperature or refrigerate for up to a day, bringing the salad back to room temperature before serving.

Variations:

Rice Salad, Japanese Style: Use brown or white short-grain rice. Halve the amount of celery and carrot and finely chop them or shred them on a grater. Add 1 cup cubed firm tofu (preferably baked). Instead of the vinaigrette, toss with 1/4 cup or so of Simple Miso Dipping Sauce (made by whisking together 6 tablespoons miso paste, 3/4 cup warm water or sake, 1 teaspoon sugar, 1 tablespoon mirin or honey, 1 tablespoon rice vinegar plus more to taste, and salt to taste). Instead of the parsley, crumble 2 sheets of nori over the rice salad and sprinkle with 2 tablespoons black or white sesame seeds.

Rice Salad, Mexican Style: Long-grain or medium-grain, white or brown, all work well here. When blending the vinaigrette, add 1 tablespoon chili powder and 2 tablespoons Mexican crema or mayonnaise. Instead of celery and carrot, add 1 cup chopped fresh tomato. Substitute chopped fresh cilantro for the parsley and, at the same time, add 2 chopped hard-cooked eggs and chopped jalapeño chiles if you like. Serve with lime wedges.

Rice Salad, Indian Style: Use brown or white basmati rice. When making the vinaigrette, use rice wine vinegar, replace the oil with coconut milk, and add 1 tablespoon curry powder, or more to taste. Instead of the bell pepper, celery, and carrot, add 1/2 cup each cubed cooked potato, cooked cauliflower florets, and green peas (cooked frozen are fine). Substitute cilantro for the parsley.

Citrus Rice Salad: Use any rice. Instead of red wine vinegar, make the vinaigrette with freshly squeezed citrus juice—choose from lemon, lime, orange, blood orange, tangerine, pink grapefruit, or a combination. Whatever you use, add 2 tablespoons of the grated zest and 1 tablespoon of sugar or honey to the blender. Do not include the scallion or the vegetables. (You might want to use a little less dressing.) Instead of the parsley, use mint if you like. A handful of chopped almonds or pecans make a nice addition.

Tomato Rice Salad: Use any kind of brown or white rice. When making the vinaigrette, eliminate the vinegar and add 1 medium tomato to the blender. Instead of the scallion and other vegetables, add 2 cups chopped fresh tomato (a mixture of heirloom varieties is nice).Instead of the parsley, use chopped fresh basil or mint, or 1/4 cup chopped fresh chives, chervil, dill, or about a tablespoon of fresh thyme leaves. Potato Salad

Boiled potatoes, diced (new are best) Grated carrot Green onion Bacon bits

OPTIONAL Hard-boiled egg, chopped Bread crumbs fried in bacon fat Dressing Mayo Lemon Juice OR Dijon Vinegar (Apple or Red Wine) ? Pepper

Baked Veg Baked Eggplant with Parmesan

4 Sliced Eggplants 3.5oz Tomato Paste (100g) OR use sliced cherry tomatoes 1 tsp. Italian Herbs 2oz Parmesan Cheese (60g) 1 tsp. Salt 1 tbsp. Olive Oil

Cut the eggplants into one-centimeter thick slices.
In a bowl, mix the tomato paste, Italian Herbs, and salt.
Place the eggplant slices on a baking tray, lightly brush with olive oil, and then put a little of the tomato paste mixture on top.
Cover each piece with some grated parmesan cheese.
Put the slices into an oven and cook at 200°C for approximately 15 minutes.

Baked Parmesan Zucchini “Fries”

Crisp, tender zucchini sticks oven-roasted to absolute perfection. It’s healthy, nutritious and completely addictive! INGREDIENTS 4 zucchini, quartered lengthwise 1/2 cup grated Parmesan 1/2 teaspoon dried thyme 1/2 teaspoon dried oregano 1/2 teaspoon dried basil 1/4 teaspoon garlic powder Kosher salt and freshly ground black pepper, to taste 2 tablespoons olive oil 2 tablespoon chopped fresh parsley leaves INSTRUCTIONS Preheat oven to 350 degrees F. Coat a cooling rack with nonstick spray and place on a baking sheet; set aside. In a small bowl, combine Parmesan, thyme, oregano, basil, garlic powder, salt and pepper, to taste. Place zucchini onto prepared baking sheet. Drizzle with olive oil and sprinkle with Parmesan mixture. Place into oven and bake until tender, about 15 minutes. Then broil for 2-3 minutes, or until the crisp and golden brown. Serve immediately, garnished with parsley, if desired.

Roasted Broccoli 1.1kg broccoli 2 tbsp sesame seeds 3 tbsp rapeseed oil 3 tbsp sesame oil Salt and black pepper

Cut up broccoli (including stalks). Toss in oil dressing Roast at 350 for 20 mins ??

Maple Chili Broccoli

4 tbsp maple syrup 3 tbsp fish sauce 1 tbsp cider vinegar 1 long red chili, finely sliced 3 lb broccoli 3 tbsp olive oil ¼ cup toasted salted cashews, chopped

Make sauce a. Whisk maple syrup with fish sauce, cider vinegar and chillies. Set aside.
Bake and Dress Broccoli a. Arrange rack in lower third of over. Preheat to 500 F. b. Leaving broccoli intact, peel stalks and trim dry ends. Quarter each stalk vertically, forming long, thin trees. c. Spread on large baking sheet. Brush with olive oil. Bake 15 minutes or until bottom of broccoli is dark brown. Flip and cook 5 minutes or until crisp-tender. d. Remove from oven and pour maple sauce over broccoli in pan. Sauce will sizzle Roll broccoli in sauce. Transfer to platter. Pour sauce over top. Sprinkle with cashews.

Oven baked broccoli with maple syrup glaze Makes 4-6 servings Ingredients: 1 pound broccoli florets 1 chopped garlic clove 1/4 cup olive oil 1/2 lemon, juiced 1 tablespoon maple syrup Pinch of chili powder 1 teaspoon salt, to taste 1/2 teaspoon pepper, to taste Directions: Preheat the oven to 375 degrees F. In a bowl, mix together olive oil, lemon juice, syrup, chili powder, salt, pepper and garlic until well combined. Add the broccoli and toss until evenly coated. Spread broccoli out onto a baking sheet. Bake for about 15 minutes, until broccoli is caramelized on top.

Roast broccoli and blue‑cheese bake A quick and comforting dish that balances the sharp and salty flavours of the blue cheese with fruity and nutty parmesan.

Serves 3-4

350g penne 250g roasted broccoli 100g blue cheese 50g breadcrumbs 50g parmesan

For the sauce 50g butter 40g plain flour 400ml milk 150g stilton or other blue cheese 1 tbsp dijon mustard Salt and black pepper

Boil the pasta with a pinch of salt until al dente. Meanwhile, make the sauce. Put the butter in a heavy-based pan and heat it gently until it foams and starts to lightly brown. Pour the flour in and stir to form a light-brown roux. Cook the flour for a minute or so, then add the milk. Whisk well to incorporate and bring to a simmer. The sauce will look a little lumpy, but as the milk comes up to temperature the sauce will come together to create a rich base. Once the sauce has thickened, stir in the blue cheese, dijon mustard, salt and pepper, then allow the cheese to melt in. Taste and adjust the seasoning, if needed. Preheat the oven to 350F. Drain the pasta, then add it to the pan with the blue-cheese sauce. Give it a thorough mix and then fold in the roasted broccoli. Transfer this into a ceramic roasting dish, crumble with the remaining blue cheese, sprinkle with the breadcrumbs and grate the parmesan on top. Place in the oven for 25-30 minutes, until the top is golden brown. Serve with a light leafy salad. Roasted Broccoli Grilled Cheese 160g mature cheddar, sliced 4 slices of good quality white bread, such as sourdough 100g roasted broccoli A good pinch of black pepper A splash of Worcestershire sauce 50g butter

Divide the cheese equally between two pieces of bread. Roughly chop the roast broccoli and arrange it on top of the cheese. Season with pepper and a splash of Worcestershire sauce. Top the sandwiches with the two remaining slices of bread. Spread the top and bottom of the sandwiches evenly with the butter. Fry the sammies on both sides Roasted Cauliflower with Garlic Ingredients 1 large head cauliflower separated into florets 3-4 cloves minced garlic 4 tablespoons olive oil Salt and pepper to taste Instructions Preheat the oven to 400 degrees F. Line a baking sheet with aluminum foil (optional), and set aside. Combine florets, garlic, olive oil and salt & pepper in a large bowl and stir until the Cauliflower is fully coated in oil and garlic. Transfer to a baking sheet or a glass baking dish. Bake uncovered for 25-30 minutes, flipping halfway, or until the cauliflower is tender.

Creamy Sriracha Dipping Sauce Whisk 1/2 cup mayo (or ranch dressing), 1/2 cup sour-cream, 2 tablespoons sriracha, 1 teaspoon lime juice. Cheesy Cauliflower Bake 1 large cauliflower (leaves cut off), broken into pieces 4 T flour 4 T butter 2 c milk Dash dry mustard powder 100g strong cheddar, grated AND optionally grated parmesan 2-3 tbsp breadcrumbs, if you have them Chopped bacon Chopped onion

Saute bacon and onion together Chop cauliflower into florets Boil/Steam cauliflower for 3-5 mins (al dente - 3 for boiling, 5 for steaming) Heat milk, whisk in flour and butter, bring to boil OR make a roux and add milk slowly Add mustard and cheese; season to taste with salt and pepper Put cauliflower in baking dish Pour cheese sauce over, mix in bacon and onion, sprinkle with more cheese Bake at 400 for 30 mins

Try:
1 c milk with appropriate butter & flour don’t blanch cauliflower? Or cook for only 20 mins? Baked Cauliflower with Cheese Ingredients 1 head fresh cauliflower separated into florets 2 tablespoons olive oil 1 teaspoon garlic powder ½ teaspoon Italian seasoning Salt and pepper to taste ½ cup shredded Mozzarella cheese ½ cup shredded sharp cheddar cheese

Instructions Preheat oven to 425°F. Lightly grease a 9x13 baking dish or pan with non-stick cooking spray. Set aside. Place cauliflower florets into a large bowl. Add olive oil, garlic powder, Italian seasoning, salt, and pepper. Stir to coat, making sure each piece is covered. Spread cauliflower in an even layer in prepared dish. Bake for 15 minutes. Turn cauliflower over, top with cheeses, and bake for another 12-15 minutes, or until cauliflower is lightly golden. Serve immediately. Honey-Garlic Roasted Carrots INGREDIENTS 2 pounds (1 kg) carrots washed and peeled (or unpeeled) 1/3 cup butter 3 tablespoons honey 4 garlic cloves minced 1/4-1/2 teaspoon salt plus more for seasoning Cracked black pepper 2 tablespoons fresh chopped parsley INSTRUCTIONS Preheat oven to 425°F (220°C). Lightly grease a large baking sheet with nonstick cooking oil spray; set aside. Trim ends of carrots and cut into thirds. Melt butter in a pan or skillet over medium-heat. Pour in honey and cook, while stirring, until completely melted through the butter. Add the garlic and cook for 30 seconds until fragrant while stirring. Add the carrots and allow the sauce to thicken for a further minute, while tossing the carrots through the sauce. Season with salt and pepper. Transfer carrots to baking sheet in a single layer so they cook evenly. Toss to evenly coat. Roast for 20 minutes, or until carrots are fork-tender. Broil (or grill) for 2-3 minutes on high heat to crisp/char the edges. OPTIONAL: Transfer them back into the skillet and allow carrots to simmer in the sauce over high heat for 5 minutes to thicken the sauce into a glaze. *SEE NOTES. Season with a little extra salt and pepper if desired. Garnish with parsley.

Maple-Sugar Baked Squash 1 Acorn squash 1 Tbsp Butter 2 Tbsp Brown Sugar 2 teaspoons Maple Syrup Dash of Salt

Cut squash in half, remove seeds & strings Score in a Grid with knife Put in roasting pan/baking dish with ¼ in water MIx glaze Dab over squash Cook at 400 F for 1 hr?

Marmalade Squash Acorn squash 1 T marmalade 1 t butter

Heat oven to 400 Cut squash in half, remove seeds and strings Place in baking dish cut side down, with ¼ in water Bake for 35 min Flip over Salt lightly Smear with marmalade-butter mixture Broil for 5 min

Roasted Brussel Sprouts with Balsamic and Honey

Can also include diced yams. Maybe onion too?

1-1/2 pounds Brussels sprouts, halved, stems and ragged outer leaves removed* Cut in halves or quarters if large 3 tablespoons extra virgin olive oil 3/4 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 1 tablespoon balsamic vinegar 1 teaspoon honey

INSTRUCTIONS Preheat oven to 425°F and set an oven rack in the middle position. Line a baking sheet with heavy-duty aluminum foil. Directly on the prepared baking sheet, toss the Brussels sprouts with 2 tablespoons of the oil, the salt, and the pepper. Roast, stirring once halfway through, until tender and golden brown, about 20 minutes. Drizzle the remaining tablespoon of oil, the balsamic vinegar and the honey over the roasted Brussels sprouts. Toss to coat evenly. Taste and adjust seasoning, if necessary, then serve.

Stovetop Cooked Veg Maple-Glazed Carrots

SERVES 8

12 large carrots, peeled 8 tbsp. butter ¼ cup maple syrup Fresh lemon juice Salt and freshly ground black pepper 1 tbsp. fresh thyme leaves

Cut carrots into 2” lengths, then halve or quarter the pieces lengthwise so that all the carrots are in equal-size strips.
Melt butter in a large heavy sauté pan over medium-low heat. Add carrots, cover, and braise, stirring occasionally, until carrots are fork-tender, 20–30 minutes.

3.Increase heat to medium, and stir in syrup and a squeeze of lemon juice. Cook for 2 minutes, then season to taste with salt and pepper. Add thyme and mix well.

Sauteed Brussels Sprouts

Brussels Sprouts Olive oil Kosher Salt Black Pepper Acid - Balsamic vinegar or lemon juice

Heat the oil in a large, heavy bottom skillet (a cast iron pan is a good choice), then add your Brussels sprouts. Cook undisturbed until caramelized. Add spices and stir. Continue to cook and stir until the Brussels sprouts are deep dark golden brown. Remove from the heat, and stir in the vinegar. Finish the sprouts off any way you like: a handful of Parmesan cheese, nuts, or herbs, or simply enjoy them just as the are. Serve hot and DIG IN! Potatoes Nugget Potatoes with Smoked Salmon, Mustard Cream and Chives

Serve these tapas-like bites at brunch or before a late spring or summer dinner with a glass of sparkling B.C. wine.

Preparation: 20 minutes Cooking time: About 10 minutes Makes: 18 pieces

9 small nugget potatoes

1/4 cup sour cream 2 tsp Dijon mustard 1 tsp honey

9 slices cold smoked salmon, each halved • freshly ground black pepper to taste 36 (1-inch long) pieces fresh chive

Boil the potatoes until just tender, about 10 minutes. Drain well, set on a large plate and cool to room temperature.

Cut each potato in half and set, cut-side up, on a serving plate. If needed, trim a little from the bottom of each potato if they don’t sit flat.

Place the sour cream, mustard and honey in a small bowl and mix until smooth. (The potatoes and mustard cream can be prepared a few hours before needed. Cover and refrigerate both until ready to top and serve the potatoes.)

To serve, top each potato with a small spoon of the mustard cream. Now twist and artfully set a half slice of smoked salmon on each potato. Top the salmon on each potato with two pieces of chive and serve.

Hot Nugget Potatoes with Pesto and Parmesan

Steaming nugget potatoes tossed with rich presto and tangy cheese. Makes a nice side dish for grilled lamb and kebabs. Use freshly grated Parmesan for this, not the dried, powdered type, as the former will deliciously melt and cling to the potatoes when it’s sprinkled on them.

Preparation time: 5 minutes Cooking time: about 10 minutes Makes: six servings

2 lb. nugget potatoes, rinsed and halved 1/2 tsp salt, plus some to taste 1/3 cup homemade or store-bought pesto 1/3 cup freshly grated Parmesan cheese, or to taste • freshly ground black pepper to taste

Cut potatoes into quarters or halves and place in a pot. Cover with cold water and sprinkle in the 1/2 tsp salt. Boil the potatoes until just tender, about 8 to 10 minutes, and then drain well and place in a bowl.

Toss the potatoes with pesto, a bit more salt, pepper and half the cheese, and then spoon into a serving dish. Top with the remaining cheese and dig in.

Nugget Potato Salad with Chive and Bacon Ranch Dressing

This recipe, which I first published back in 2007, is still one of my favourite ways to prepare nugget potatoes when the weather’s warm. That’s because it makes a nice side dish for just about anything cooked outside on the barbecue, such as burgers, chicken and salmon.

Preparation time: 20 minutes Cooking time: about 10 minutes Makes: six servings

2 lb. nugget potatoes, rinsed 1/2 tsp salt, plus some to taste

1/3 cup mayonnaise 1/3 cup buttermilk 1/2 tsp sugar 1 Tbsp white wine vinegar 4 slices bacon, diced, cooked crispy and drained well 1 Tbsp snipped fresh chives • freshly ground black pepper to taste

2 ribs of celery, halved lengthwise and thinly sliced 1 medium carrot, coarsely grated

Place the mayonnaise, buttermilk, sugar and vinegar in a salad bowl and whisk to combine. Stir in the bacon and chives; season with salt and pepper to taste. When the potatoes have cooled to room temperature, add them and the celery and carrot to the salad and toss to combine. Cover the salad and chill well in the refrigerator before serving. Roast Potatoes Parboil potatoes until almost done Rough them up a bit In a baking pan add olive oil, butter Can add herbs, garlic cloves (leave skin on) Roast at 350 for 50 mins. At 30 mins gently press potatoes to crack them open a bit

Casseroles

Mushroom-Barley Casserole

½ lb MUSHROOMS, chopped 1 lg ONION, chopped 1 c POT BARLEY ¼ c BUTTER ½ t SALT ⅛ t PEPPER 4 c CHICKEN STOCK

Saute mushrooms, onion and barley in melted butter. Mix with remaining ingredients in a casserole dish. Bake covered for 1 ½ h at 350 F