Ingredients

200 g or 250 ml or 1 cup quinoa
135 g or 250 ml or 1 cup dried cranberries
100 g or ¼ cup chopped walnuts
2 peeled, seeded, medium dices cucumbers
5 pcs peeled, seeded, medium diced vine-ripe tomato
1 bunch sliced thin on bias green onions
50 ml or 3 ½ Tbsp balsamic vinegar
100 ml or ¼ cup olive oil
1 clove fresh garlic minced
Salt, ground black pepper to taste

Directions

1. Combine quinoa with 2 cups (500 ml) water in a medium saucepan and bring to a boil over high heat.
2. Reduce heat to a simmer, cover and continue cooking until all water is absorbed.
3. In a mixing bowl, combine cooked quinoa, dried cranberries, walnuts, cucumbers, tomato and green onions until well mixed.
4. In a small bowl. Whisk the balsamic vinegar, olive oil, and garlic until well blended.
5. Pour over the dressing to quinoa mixture, toss until well blended. Season with salt and pepper, to taste.
6. Chill in the refrigerator for at least 30 minutes before serving.

Ingredients

2 cups dry oats
¼ cup margarine
1 Tbsp sunflower seeds
2 tsp flax seeds
¼ cup trail mix (dry fruit chopped)
¼ cup brown sugar
1 Tbsp molasses
1 tsp cinnamon

Directions:

1. Melt margarine in a pan. Add molasses and stir.
2. Mix all dry ingredients and add to margarine and molasses mixture.
3. Bake mixture in the oven (250 °F) for 15 minutes.
4. Let cool, then cut into squares.

Serves 4

Prep: 25 minutes Total: 45 minutes

Butternut squashes have a hard rind and a golden orange flesh. Similar to other types of winter squash, such as acorn, they are at their best from early fall through winter.

Ingredients

2 tablespoons butter
1 small onion, chopped
1 piece (2 inches) fresh ginger, peeled and chopped
2 garlic cloves, chopped
2 3/4 pounds small butternut squash, prepared and cut into 3/4-inch cubes
1/4 cup fresh orange juice
Coarse salt and ground pepper
Sour cream (optional)
Spicy pumpkin seeds

Directions

1. Melt butter in a large saucepan over medium heat. Cook onion until fragrant, about 2 minutes. Add ginger, garlic, and squash; cook, stirring occasionally, until fragrant, 6 to 8 minutes. Stir in 4 cups water. Bring to a boil; reduce heat. Simmer until squash is tender, 20 minutes.

2. Purée soup in two batches in food processer. When blending hot foods, allow the heat to escape to prevent splattering. Remove the cap from the hole of the blender’s lid, and cover with a dish towel. Stir in juice and 1 1/2 teaspoons salt. Serve hot, with sour cream, pepper, and pumpkin seeds, if desired.

Ingredients

2 ¼ cups of all-purpose flour
2 tsp ground ginger
2 tsp ground cinnamon
½ tsp ground cloves
½ tsp baking soda
½ lb butter
1 ¼ cups brown sugar
¼ cup molasses

Directions

In a large bowl, stir together the flour, ginger, cinnamon, cloves and baking soda. In another large bowl, using a hand blender or a stand mixer, cream the butter and brown sugar. Then add the molasses to butter mixture. Once the molasses is incorporated, add the flour mixture to the creamed butter until it comes together.

Roll the batter into 2 balls and flatten to about 2 inches thick. Wrap the dough balls in cling wrap and refrigerate for at least half an hour.

Ready to cut and bake

Preheat oven to 350 and prepare baking trays with parchment paper.

Remove dough from refrigerator and lightly dust the counter and rolling pin with flour. Place your dough on the floured surface and lightly dust the dough with flour as well. Roll out the dough to about ¼ inch thickness, dust your cookie cutters and start cutting. Place the cookies on the baking sheets and bake for 7-15 min. 

You know the cookies are done when your kitchen fills with the aroma of a winter wonderland! Remove cookies from the oven and let them cool. 

A great decorating idea is to cut a small hole at the top of the cookie prior to baking. Once it’s baked, you can decorate it (or not) with royal icing and hang it up on the Christmas tree with a ribbon.

This gingerbread recipe is also great for gingerbread houses. You can build your own house by using cardboard cutouts wrapped in foil. Once the pieces are baked and cooled, use royal icing to decorate.

Royal Icing
by Kathy Marinkovic

Ingredients

1 500-gram bag icing sugar
5 Tbsp meringue powder
½ cup water
1 Tbsp lemon juice (optional)
Food colour (optional)

Directions

Use a stand mixer or hand mixer. Pour the icing sugar into a bowl and then stir in the meringue powder to help the icing dry solidly. Add your water and blend for five minutes.

The icing will come together very quickly, but you must keep blending until it really starts to thicken and is very smooth and dense. Then add flavouring if you like. Fill a piping bag with plain white icing first. You can use professional icing tips or just snip a small hole in the tip of the bag (if using a disposable bag). White is perfect for creating outlines on gingerbread.

For coloured icing, divide some of the white icing into bowls and add food colour. Remember, a little food colouring goes a long way! Add a bit of water to the icing to thin it just enough so it spreads easily. Then add sprinkles or whatever decoration you choose.

To add sprinkles onto a cookie without icing, simple slightly wet a pastry brush with water and sweep it lightly across the top of the gingerbread. Then sprinkle your coloured sugar on top and it will stick once dry.

Depending on how much icing you’ve used, these cookies could take up to eight hours to dry. Be sure the icing is completely solid before storing.

Makes 4 wraps

Chicken
2-3 Chicken Breasts (boneless, skinless)
2 Eggs
2 cups Whole Grain Crackers (crushed into crumbs)
1 cup Flour
1 tbsp Oregano (dried)
½ cup Water

1. Pre-heat the oven to 350°F.
2. Cut each chicken breast into 4 or 5 strips depending on the size.
3. Whisk the eggs together with the water to make egg wash.
4. Combine the flour and the oregano.
5. Season the chicken strips with salt and pepper to taste.
6. Dust the chicken strips lightly in flour, then coat with egg wash, then cover with cracker crumbs.
7. Cook the chicken in the oven until done (approx. 15-20 minutes depending on the size)

Salad
4 handfuls Baby Spinach (cut into fine shreds)
½ Cucumber (cut into 1/4” dice)
8 Cherry tomatoes (cut in half)
½ Yellow pepper (cut into 1/4” dice)
16 Kalamata olives (pitted)
2 Green onions (sliced into thin circles)
100 grams Feta cheese (Crumbled)
Toss all the ingredients together in a bowl with the tzatziki sauce below.

Tzatziki Sauce
1 cup Plain yogurt
½ clove Garlic (chopped fine)
1 Green onion (green top part only, sliced into thin circles)
½ Cucumber (grated on a cheese grater)
¼ tsp Lemon zest
1 tsp Lemon juice

1. Squeeze the excess water out of the grated cucumber with your hands.
2. Combine all the ingredients together and season with salt and pepper to taste.

To assemble your wraps:

1. Place some of the salad and chicken in the center of each wrap.
2. Fold the bottom of the wrap over the filling.
3. Fold the sides of the wrap in to close the ends.
4. Finish by rolling the wrap up to the top.
5. Cut the wraps in half on a diagonal and serve.

For 2-3 entrée sized salads

½ lb Tuna loin (fresh)
10 oz Baby spinach (washed)
½ pt Blueberries (fresh)
1 Lemon (zest and juice)
¼ Cucumber (cut into ¼ inch slices)
6 slices Pickled ginger (cut into thin strips)
½ cup Coconut (medium, unsweetened)
¼ tsp Sugar (raw)
1 pinch Salt
1 pinch Pepper
1 tsp Honey
¼ cup Coconut oil

1. Prepare all the vegetables as indicated above.
2. Roll the piece of tuna in the coconut to cover all sides.
3. Lightly coat the bottom of a frying pan with a small amount of the coconut oil. (Tip: dip a paper towel in the oil and wipe it onto the pan.)
4. Heat the frying pan over medium-high heat.
5. Once the pan is hot (but not smoking) sear the coconut-crusted tuna evenly on all sides (approx. 45 seconds per side).
6. Set the tuna aside to cool.
7. Once cooled, cut the tuna into ¼ inch thick slices.

To Make the dressing:

1. Combine the lemon juice, sugar, salt, pepper, honey, coconut oil and half of the blueberries.
2.  Purée the dressing with a blender or food processor.

To Serve:

1. Make a bed of baby spinach on a plate.
2. Build the salad by spreading the pickled ginger, cucumber, remaining blueberries, and lemon zest over the spinach.
3. Place the sliced tuna on top of the salad.
4. Drizzle the dressing over the salad just before serving.

Makes 4-6 snack-sized portions

Ingredients:

Directions:

“Cheese Sauce”

1. Combine the yogurt, honey and turmeric using a whisk.
2. Cover and let rest overnight in the fridge (the turmeric will turn the yogurt yellow).

“Salsa”

1. Clean and trim the strawberries.
2. Cut the strawberries into a small dice (about ¼ inch pieces)
3. Zest the lemon using a zester or a cheese grater.
4. Wash and roughly chop the mint (leaves only).
5. Combine the strawberries, lemon zest, mint and pistachios.
6. Cover and let rest in the fridge for one hour.

To assemble:

1. Peel the kiwis and cut them into bite-sized pieces.
2. Pile the apple chips on a plate or serving dish.
3. Drizzle the “cheese sauce” over the apple chips.
4. Garnish the top of the nachos with dollops of the “salsa,” blueberries and kiwis.
5. Serve immediately.

By Adam Lariviere, Skills Instructor/Chef

Ingredients

Makes 6 side portions

Preparation:

1. Hold a piece of asparagus at each end and bend it until it snaps in two. Discard the bottom piece. Repeat for all of the asparagus.
2. Toss the remaining (top) pieces of asparagus in the olive oil and season with salt and pepper.
3. Divide the asparagus into six equal bundles.
4. Lay two pieces of prosciutto next to each other with the long sides slightly overlapping.
5. Place one of the bundles of asparagus across one end of the prosciutto.
6. Roll the asparagus up with the prosciutto to wrap it.
7. Thread a toothpick through the outside end of the prosciutto to hold it closed.
8. Repeat steps 5-7 until all six bundles of asparagus are wrapped.
9. Brush the outside of the prosciutto with the remaining oil.
10. Grill the asparagus on the barbeque over medium heat, turning frequently, until the asparagus is cooked through (it should be soft, but still slightly firm when squeezed). It should take between 5 and 12 minutes, but because asparagus varies greatly in size, a time approximation is difficult to give. Alternatively, the asparagus could be roasted in the oven at 375°F until done. This may take between 10-18 minutes depending on the size of the asparagus.
11. While the asparagus is cooking, combine the chèvre, milk and thyme in a small pot.
12. Heat the chèvre mixture over medium-low heat, stirring constantly with a whisk.
13. Once the chèvre is melted, and the mixture has a sauce-like consistency, remove the sprig of thyme and season the sauce with salt and pepper to taste.

Remove the toothpicks from the bundles, drizzle the chèvre sauce over top and serve.

By Adam Lariviere, Skills Instructor/Chef

Serves 1 mom breakfast in bed! For more servings, just multiply the ingredients.

Ingredients:

Filling:

1. Wash and cut 4 strawberries into a small dice (about ¼ inch).
2. Mix the cut strawberries together with the mascarpone until well blended.

To stuff:

1. Cut the slice of bread in half.
2. Cut a pocket in the each half of bread to hold the filling.
3. Fill each pocket with the strawberry-mascarpone mixture, leaving about a ½ inch of bread exposed at the opening to the pocket.

To cook:

1. Whisk together the egg, milk, sugar, and cinnamon.
2. Heat the butter in a non-stick pan over medium heat.
3. Dunk the stuffed bread into the egg mixture so it’s completely coated.
4. Fry the bread in the frying pan until both sides are golden brown.

To serve:

Top the French toast with the remainder of the strawberries (washed and cut in half) and maple syrup.

By Adam Lariviere, Skills Instructor/Chef

Great for fish, chicken, pork and hamburgers!

1. Cut the pineapple into ½-inch thick rings.
2. Brush each side of the pineapple rings with a small amount of oil.
3. Grill the pineapple rings over medium-high heat for 2-3 minutes per side.
4. Set the pineapple aside and allow it to cool.
5. Cut the Jalapenos into a small dice (about 1/8 inch). Note: The level of heat can be controlled by the amount of jalapeno seeds in the salsa. The more seeds, the spicier it will be.
6. Cut the green onions into thin slices on a bias (a slight angle).
7. Cut the cooled pineapple into a small dice (1/4 inch).
8. In a bowl, combine the pineapple, jalapenos, green onion, juice from the lime and chopped cilantro.
9. Season to taste with salt and pepper.

By Adam Lariviere, Skills Instructor/Chef

Serves 8-10

1. Ball the watermelon using a melon baller.
2. Cut the cucumber in quarters, lengthwise and then cut the quarters into ½-inch thick wedges, widthwise.
3. Cut the feta into ¼-inch cubes.
4. To serve, make a bed of spinach. Top the spinach with the cucumber, watermelon, and feta. Garnish with the lemon zest.
5. Serve with the dressing below.

Cinnamon-Honey Dressing

1. Combine all the ingredients except the oil in a sealable container.
2. Add the oil and shake well before serving.

By Adam Lariviere, Skills Instructor/Chef

Serves 4-6 people

1. Carefully separate the leaves of lettuce so they do not break or tear.
2. Wash the lettuce leaves and dry them with paper towel.
3. Peel the mangos and cut the flesh into thin strips (about 1/4” x 1/4” wide and the length of the mango).
4. Clean the peppers and cut them into thin strips (about 1/4” x 1/4” wide and the length of the pepper).
5. Cut the shallots into thin slices with the grain (from top to bottom).
6. Mix together the lime juice, cilantro, honey and oil.
7. Combine the mango, peppers, shallots, peanuts, and lime juice mixture.
8. To serve, place some of the mango mixture on a leaf of lettuce.
9. Wrap the lettuce around the mango mixture and serve with the dipping sauce below.

Dipping Sauce (optional)

1. Combine all the ingredients in a pot and bring them to a boil.
2. Reduce the heat and simmer for 10-15 min.
3. Strain the sauce into a small container.
4. Cool completely before serving. (Optional: garnish the dipping sauce with whole cilantro leaves and chopped peanuts).

By Adam Lariviere, Skills Instructor/Chef

Some of my fondest fall memories are of family apple-picking trips. Weekends spent running around in the fresh country air, climbing apple trees with low-hanging branches, sitting on bales of hay and drinking hot apple cider. Most of all, realizing that apples don’t come from the grocery store — they come from beautifully kept orchards tended by dedicated farmers.

This fall, discover food beyond the grocery store shelf and spend some quality time with your family. Then reward yourself with a fresh dessert baked from apples your children so joyfully plucked from the trees themselves.

Serves 3-4

Filling:

Crumble:

Directions

Crumble:

1. Rub the oats, flour, brown sugar, salt and cinnamon together with the butter until the flour has a sand-like texture and the mixture loosely holds together when squeezed.
2. Mix the cheese into the oats.

Filling:

1. Peel and core the apples, then cut them into thin slices (1/8”-1/4” thick)
2. Toss the apples with the maple syrup, lemon juice, cinnamon, nutmeg, clove, allspice, salt, and cornstarch

To bake:

1. Fill a baking dish or pie plate (ceramic or glass preferably, but metal works too) about 1/2” from the top with the apple filling.
2. Completely cover the apples with the crumble.
3. Bake in an oven pre-heated to 350°F for 25-30 min., or until the crumble is golden brown.

By Adam Lariviere, Skills Instructor/Chef

Serves 4-6

1. Peel the sweet potatoes and cut them into ¼” cubes.
2. Coat the sweet potatoes lightly with oil, and season with salt and pepper.
3. Roast the sweet potatoes on a baking sheet with parchment paper at 375° F for approximately 15-20 minutes. The potatoes should be cooked, but still slightly firm to the touch.
4. Remove the potatoes from the oven and allow them to cool completely.
5. Cut the peppers into fine strips approximately ¾” in length.
6. Cut the red onion into a fine dice.
7. Combine the sweet potatoes, peppers and red onion with the dressing below.
8. To serve, make a bed of spring mix on each plate. Place a scoop of the sweet potato mixture over the spring mix.

Dressing

1. Toast curry powder and turmeric in a saucepan until you start to smell their aroma.
2. Add honey to the toasted spices and mix over the heat until the honey starts to bubble.
3. Remove the mixture from the heat, and allow it to cool slightly.
4. Add the mixture to the mayonnaise and mix until it's fully incorporated.

By Adam Lariviere, Skills Instructor/Chef

As the temperature drops, here's a sweet treat to spice up a warm beverage.

Makes 25-30 truffles

Ganache:

1. Chop the ginger and cranberries into small pieces.
2. Heat the cream, but do not allow it to boil.
3. Pour the hot cream over the chocolate chips and mix until the chocolate becomes a smooth paste.
4. Add the chopped ginger and cranberries to the chocolate and mix until well combined.
5. Allow the chocolate to cool until it is malleable.
6. Measure portions of the chocolate mixture (about 1 tbsp each) and roll them into balls with your hands (this part is messy, so remember not to touch anything while your hands are covered in chocolate!).
7. To finish the truffles, toss the chocolate balls in the spice blend below until the outside is completely covered

Spice blend:

1. Combine all the spices except for the cocoa powder in a pan and toast them over medium heat (until you can smell their aroma).
2. Remove the spices from the pan and grind them into a fine powder using a mortar and pestle or a coffee grinder.
3. Mix the ground spices with the cocoa powder and use to cover the chocolate balls above.

To serve:

For a warm drink treat, drop 1 spiced chocolate truffle into a cup of coffee or tea and stir until dissolved. For added flavour and presentation, use a cinnamon stick to stir.

By Adam Lariviere, Skills Instructor/Chef

This tasty twist on an old standby is easy to make and surprisingly filling!

Serves 4 to 6
This recipe requires a blender, immersion blender or food processor to purée.

1. Caramelize the onions in 1 tbsp of the butter.
2. Add the carrots to the pot and cook for 2 min.
3. Add the lentils, potatoes and the stock.
4. Bring the contents of the pot to a boil and simmer until the lentils, carrots, and potatoes are soft.
5. In a separate pan, melt the butter, add the mint, and continue to cook the minted butter until it browns slightly – be careful not to burn the butter.
6. Add the minted butter to the pot with the lentils and purée everything until it is smooth.
7. Adjust the consistency of the soup if necessary by either simmering to make it thicker or adding more stock to make it thinner.
8. Season to taste with salt and pepper.
9. To serve, squeeze the juice from one lemon wedge into each bowl of soup just before eating.

By Adam Lariviere, Skills Instructor/Chef

Start your Valentine's Day dinner with this heart-healthy appetizer made for two!

Ingredients

Pancakes:

Filling:

Sauce:

Garnish:

Preparation

1. Combine the first 4 (dry) ingredients of the pancakes together in a bowl.
2. Dissolve the molasses into the milk.
3. Form a well in the center of the dry ingredients and pour the milk mixture into the well.
4. Slowly incorporate the dry ingredients into the milk by using a whisk to gradually pull the dry ingredients from the outside of the bowl to the middle of the well.  This will ensure a smooth batter.
5. Continuing with the whisk, add the walnut oil and the blueberries to the batter and mix until they are evenly distributed throughout the batter.
6. In a non-stick pan on medium heat, place drops of approx. 1bsp each of the batter around the pan so they do not touch each other.
7. Flip the pancakes once during cooking to make both sides golden brown.
8. Repeat steps 6 and 7 to make 6 pancakes approximately 2” in diameter.
9. Set the pancakes aside to cool.
10. For someone really special, cut the pancakes into hearts using a heart-shaped cookie cutter.
11. Once cooled, spread a thin layer of cambozola cheese on each pancake.
12. Combine the maple syrup and the lemon zest in a small pot and warm it gently over low heat.

To serve

1. Place a pancake (cheese side up) in the center of each plate.
2. Fold a small piece (about ½ a slice) of smoked salmon on top of the pancake so it doesn’t hang over the edges.
3. Build the galette by alternating pancakes and smoked salmon on top of each other (3 pancakes per galette), finishing with salmon on top.
4. For each layer of salmon, fold it in a way that gives the galette some height.
5. Drizzle some of the maple syrup sauce over and around the galette.
6. Garnish the top of the galette with a small sprig of dill.

By Adam Lariviere, Skills Instructor/Chef

Serves 4

Ingredients

Preparation

1. Cut the spaghetti squash in half, scoop out the seeds, and rub the inside with olive oil, salt and pepper.
2. Roast the spaghetti squash halves in the oven (with the inside facing up) at 350°F until they are tender (about 45 minutes).
3. Allow the squash to cool slightly.
4. Gently pull a fork across the inside of the squash.  It should separate into long spaghetti-like strands.
5. Continue forking the squash until all of the flesh is removed as long strands.  Allow the strands to cool completely.
6. Clean and cut the yellow pepper into bite-sized pieces (try cutting them into triangles for added visual appeal).
7. Thinly slice the mushrooms.
8. Pick the leaves off of the basil and discard the stems.  Set 4 leaves aside for garnish and use the rest in step 10.
9. In a large, non-stick frying pan, sauté the peppers and mushrooms in some olive oil over medium-high heat.
10. When the mushrooms and peppers are almost cooked, add the tomatoes, basil leaves and spinach to the pan.
11. Season the sautéing vegetables with salt and pepper.
12. When the spinach is wilted, add the green curry paste and coconut milk – stir until everything is well combined.
13. When the sauce comes to a boil, add the spaghetti squash to the pan.
14. Toss everything together so the squash is coated with the sauce and the vegetables are mixed throughout.
15. To serve, place a portion in the center of the plate and garnish the top with a fresh basil leaf.

Green Curry Paste

Requires a food processor or mortar and pestle

1. Cut the peppers (keep the seeds for the spicy version), shallot, garlic, and herbs into small pieces. Roast the spaghetti squash halves in the oven (with the inside facing up) at 350°F until they are tender (about 45 minutes).
2. Toast the coriander and cumin seeds by tossing them in a frying pan over medium heat until you can smell their aroma.
3. Purée all of the ingredients together in a food processor or mash them into a smooth paste in a mortar and pestle.

Note: If puréeing in a food processor, it may be necessary to add some of the coconut milk from the recipe above to get a smooth paste.

By Adam Lariviere, Skills Instructor/Chef

The Food and Agriculture Organization of the United Nations estimates that agriculture accounts for 70% of the world's fresh water usage. It can take over 15,000 litres of water to produce just one kilogram of beef. Think about that next time you order a hamburger!

Per gram of protein, the average water "footprint" of beef is six times more than it is for legumes such as beans and lentils. Let's conserve water this Earth Month — and all year long — by considering the water footprint of the foods we eat. Check out www.waterfootprint.org for more.

Daal

Serves 4
Serve with rice or Naan bread

Ingredients

Method:

1. Rinse the lentils under cool running water.
2. Place the lentils in a pot with enough fresh water to cover them by 2-3 inches.
3. Bring the pot of lentils to a boil, reduce to a simmer and cook the lentils until they are al denté (this should take about 20 minutes).
4. When the lentils are cooked, drain the water and set them aside.
5. Combine the spices (garam masala, cumin, chili powder, coriander, turmeric, chili flakes) in a bowl.
6. In a thick-bottomed pot, sauté the onions, garlic, and ginger together over medium heat.
7. When the onions are just starting to brown, add the green chili and cilantro to the pot and continue to cook for 30-45 seconds.
8. Add the spice blend to the pot and cook until the spices begin to toast.
9. Once you begin to smell the aroma of the spices, add the tomato to the pot and cook until the tomato is soft and mushy.
10. Add the cooked lentils and vegetable stock to the pot.
11. Reduce the heat and simmer the daal for 15-20 minutes, stirring occasionally.
12. Before serving, stir the yogurt into the daal and season it to taste with a squeeze of lemon and salt and pepper.