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April 18, 2013 | 0 Comments

Mashed Root Vegetables with Roasted Garlic

We all know we should eat more root vegetables. Combining them with potatoes is an excellent way to showcase their flavour and add variety to your traditional mashed potato recipe. Serves 6-8 Preheat oven to 450°F Ingredients: ½ lb potatoes (1 large Yukon Gold or Russet) ½ lb celery root (1 medium sized) ½ lb […]

April 15, 2013 | 0 Comments

Quinoa & Agave Nectar Currant Pudding

Delicious hot or cold, this quinoa & agave nectar currant pudding can be prepared using brown rice as well. Sprinkle with berries and you have a great addition to any meal. Makes: 6 servings Ingredients: 2 cup cooked quinoa 1 cup soy, rice or almond milk ½ cup currants or dried cherries 1-12.3oz box firm […]

April 11, 2013 | 0 Comments

Grilled Portobellos with Ricotta & Asiago

These grilled portobellos with ricotta & asiago can be served in a bun, open faced or between a crusty roll. The meaty, earthy flavour combines so well with classic Italian ingredients. Just a hint of classic lasagna ingredients, replacing noodles with large grilled mushroom caps. Makes: 6-8 servings Ingredients: 8 large portobello mushroom caps 2 […]

April 8, 2013 | 0 Comments

Bruschetta with Black Bean Puree, Tomatoes and Arugula

I have found a silicone basting brush to be the best tool to use when grilling. Its non porous bristles won’t shed and are easy to clean. Leave the bristles with the boars. Grilled bread is a satisfying meal any time of day. To serve at dinner, use a loaf that is 8 inches long […]

March 19, 2013 | 0 Comments

Sauteed Brussels Sprouts With Pomegranate Glaze

Always buy the smallest Brussels sprouts; they are more tender and sweeter. You can also roast Brussels sprouts, halved and tossed with 2 Tbsp olive oil, in a 450°F oven for 20 to 25 minutes or until tender. I often add a tablespoon of good-quality balsamic vinegar just before serving. Makes 6 servings Ingredients: 2 […]

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