Ingredients

• 1 lb of Brussel Sprouts (halved)
• 1 -2 Sweet Potatoes (cut into pieces about the same size as the 1/2’d brussel sprouts
• 4 slices of Bacon (chopped into bite size pieces)
• 1 Tbsp Vegetable Oil
• 3 Garlic Cloves (chopped)
• 1 tsp dried Thyme
• 3-4 grinds of pepper
• 2-3 grinds of salt

Toppings:

• 1/2 cup Dried Cranberries
• 1/2 cup Feta Cheese (crumbled)
• Balsamic Glaze (for drizzling)

Instructions

1. Pre-Heat oven to 400°
2. Chop the vegetables and place in a large bowl
3. Add the Chopped Bacon, Vegetable Oil, salt, pepper, Garlic and Thyme and mix to coat well.
4. Spread the vegetables on a large baking sheet (lined with parchment) or stone pan
5. Roast for 30 minutes, stirring 1/2 way through.
6. Remove from oven and add the Dried Cranberries and Feta, and mix to combine.
7. Drizzle with Balsamic Glaze

Ingredients

• 3 Tbsps extra virgin olive oil (divided)
• 3/4 lbs mushrooms (I like Cremni)
• 4 -5 grinds of Salt
• 6 – 8 grinds of Pepper
• 1/2 yellow onion (diced)
• 2 cloves garlic (chopped)
• 1/2 Tbsp dried Thyme
• 3/4 cup uncooked Arborio rice
• 1/3 cup dry white wine
• 3 cups chicken stock (or vegetable stock)
• 1/4 cup parmesean cheese (grated)
• parsley for garnish / serving

Instructions

1. In a medium skillet sauté the mushrooms in 1/2 the olive oil
2. Once partially cooked, add the salt and pepper to the mushrooms
3. Continue cooking until tender and browned.
4. While the mushrooms are finishing sauté the onions in the rest of the olive oil.
5. After 3-4 minutes add the garlic, thymeand sauté for an additonal 2 minutes
6. Then add the arborio and the wine.   Sauté until the wine is gone and the arborio looks translucent – about 3 – 4 minutes.
7. While constantly stirring, add about 1/2 cup of the stock at a time and cook until it is gone before adding the next 1/2 cup.   Do this until all the broth (3 cups is gone).
8. The risotto will become creamy – at this time add the parmesean and mushrooms and stir to combine.

Ingredients

• 2 Cups dried Navy Beans (see note below)
• 2 Cups Vegetable Stock (low sodium)
• 1 Cup Water
• 1/2 TBSP Worcestershire Sauce
• 1/2 Cup Ketchup
• 2 TBSP Tomato Paste
• 3 TBSP Brown Sugar
• 1/4 Cup Molasses
• 1/4 Cup Bacon Bits
• 1 TBSP Apple Cider Vinegar
• 3 Garlic Cloves (crushed)
• 1/2 Tsp Onion Powder
• 5-6 Grinds of fresh Black Pepper
• 1/2 Tsp salt

Thickening for Sauce

• 2 TBSP Corn Starch (for thickening)
• 1/4 Cup Water (for thickening)

Instructions

1. Soaked dried beans in a large pot for at least 8 hours (overnight ideally 24 hours)
2. Bring the pot of soaked beans to a slow simmer.   Skim the foam off the beans as they simmer.    Simmer on medium / low for 45 minutes – 1 hour.   Then drain.
3. In a baking dish combine all the ingredients except (beans and sauce thickening) and mix well.
4. Add the beans and simmer on low for 20 minutes.
5. Mix the Cornstarch and Water together and add to the beans in sauce.
6. Bake @ 350° for 30 minutes stirring 1/2 way through.    Check for thickness and add more water if necessary.

Ingredients

• 1 lb Tenderloin (cut into mediations 1/4 inch thick) – Beef or Pork
• 2 Tbsp Olive Oil
• 1 Onion (medium diced)
• 2 Cloves Garlic (chopped)
• 1 Tbsp Ginger (chopped)
• 1 Tsp Turmeric
• 1 Tsp Paprika
• 1 Tbsp Honey
• 1/2 pound potatoes (small ‘bell’ potatoes)
• 1 Sweet Potato (cut in rounds)
• 1 Carrot (cut into 1/4s about 2 inches long)
• 1 Parsnip (cut into 1/4s about 2 inches long)
• 1 Slice of Turnip (cut into strips)
• 1/2 cup Peas (fresh or frozen)
• 1/2 Bunch of Cilantro
• 1 Cup Vegetable Stock

Instructions

1. Pre-Heat oven to 350°
2. Heat the oil in the Tagine on medium.
3. Sauté the beef (or pork) until browned (doesn’t need to be cooked through)
4. Remove from Tagine and set aside.
5. Add the onions and let them ‘sweat’ for 2-3 minutes.
6. Add the honey, garlic, ginger, turmeric and paprika and mix to combine.
7. Add the Vegetable Stock and mix.
8. Add the cooked Tenderloin and 1/2 of the Cilantro (chopped) and mix in.
9. Remove from heat.
10. The begin adding the vegetables in layers from largest to smallest to form a pyramid.
11. Bake in Oven with Tagine Lid on for 1 hour.
12. Check at about 45 minutes for liquid (add more if necessary) and doneness of vegetables.
13. Serve (in Bistro Bowls) by sprinkling the remaining Cilantro over the top as a garnish.

Ingredients

• 3/4 Cups Arborio Rice
• 3 Cups Vegetable Broth
• 2 Tbsp Olive Oil
• 1/2 lb Portobello Mushrooms (sliced into 1/4 inch strips and then diced). About 2 medium Portobellos
• 1/2 lb White Button Mushrooms (halved).   About 1 package.
• 1 Shallot (diced)
• 2 Cloves Garlic (crushed)
• 1/4 Cup White Wine
• 1 TBSP Chives (chopped)
• 2 TBSP Butter
• 1/4 Cup Parmesan Cheese (grated)
• 1 Sausage (BBQ’d, sliced into 1/4 inch pieces and then halved)
• Salt and Pepper to taste

Instructions

1. Warm the broth in a sauce pan (keep warm)
2. Add 1 TSP of Olive Oil to a skillet and heat
3. Add the Mushrooms and Sausage and sauté until mushrooms are done.
4. In another skillet add 1 TBSP of Olive Oil and sauté the shallots and garlic until fragrant (about 3 minutes).
5. Add the rice, and stir to coat the rice well with the oil (about 2 minutes).   Rice will take on a pale golden colour.
6. Add the wine and stir until the wine is absorbed.
7. Then beginning adding the broth, 1/2 cup at a time, stirring constantly until that 1/2 cup is absorbed.   Keep add the broth 1/2 cup at a time until and repeat until all is gone and the Arborio is done (slightly al dente).  This takes about 20 minutes.
8. Turn the heat off and add the butter, chives and parmesan until all is melted.
9. Add the Mushrooms / Sausage.
10. Season with salt and pepper (to taste).
11. Enjoy!

Ingredients

• 2                    Sweet Potatoes (thinly sliced using a mandolin or sharp knife)
• 2      Tbsp     Olive Oil
• 1                     Shallot (thinly sliced)
• 3-4                 Mushrooms (sliced)
• 1      Clove     Garlic
• 1/4  Cup        Sun-dried Tomatoes (diced)
• 1      Tbsp       Olive Oil
• 3      Cups      Spinach (washed)
• 5                      Eggs
• 1/3  Cup         Egg Whites
• 1/3  Cup         Milk (or heavy cream – 35%)
• 2      Grinds    Coarse Salt
• 5      Grinds    Fresh Pepper
• 1/4  Tsp          Chili Pepper Flakes
• 1/2  Cup          Mozzarella Cheese (shredded)

Instructions

1. Preheat oven to 350° F.
2. Brush a 9″ pie plate or similar size baking dish with 1/2 of the Olive Oil.
3. Peel and Slice the sweet potatoes and line the bottom of the dish with 1 layer of sweet potato slices.    Half some of the slices to fit on the sides of the dish – completely cover the bottom and sides.
4. Brush the other 1/2 of the Olive Oil over the top of the sweet potatoes and bake for 20 minutes.
5. While the crust is baking, sauté the shallots, garlic, mushrooms, chilli flakes and sun-dried tomatoes in 1 Tbsp of Olive Oil for about 10 minutes to soften.
6. Then add the spinach to wilt and combine with the over vegetables.
7. Mix the Eggs, Egg Whites, milk, salt and pepper by whisk until foamy.
8. Add the vegetables and spinach to the baked crust, pour the egg mixture over and add the grated cheese to the top.
9. Bake for another 25 minutes – Quiche will puff up and begin to brown.
10. Serve with Franks Red Hot Sauce!