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Sundried Tomato Pasta Salad

  • Prep: 10 mins
  • Cook: 10 mins
  • Portions: 2-3
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Pasta salad

Ingredients You'll Need

  • 1/2 lb. penne pasta (or your favourite varieties)
  • 1 cup sun-dried tomatoes
  • 1/4 cup extra virgin olive oil
  • 1 cup fresh basil, plus more for garnish
  • 4 garlic cloves, minced
  • 2 tbsp. parmesan cheese

Directions

  1. Boil water, add salt and then pasta
  2. Cook to package instructions
  3. Add sliced sun-dried tomatoes, olive oil, basil, garlic, and parmesan cheese to a food processor or high speed blender
  4. Add cooked pasta (drained), back to the pot and add sundried tomato mixture
  5. Toss to coat and season with olive oil and parmesan
  6. Serve warm with additional fresh basil and parmesan cheese
  7. Store covered in the fridge for up to 2 days

Sundried Tomato Pasta Salad

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Skinny Ambrosia Fruit Salad

  • Prep: 10 Mins
  • Portions: 4-6
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Ambrosia salad

Ingredients You'll Need

  • 1 (20 oz) can of pineapple chunks, drained
  • 2 cups green grapes
  • 1 cup strawberries, quartered and stems removed
  • 1 cup blueberries
  • 1 can mandarin orange slices, drained
  • 1 cup plain Greek Yogurt
  • 2 tbsp. honey
  • 1/2 tsp. vanilla

Directions

  1. Combine all fruits in a large bowl and mix gently
  2. In a seperate bowl, combine Greek Yogurt, honey and vanilla, mixing well
  3. Gently fold Greek Yogurt Sauce into fruit salad
  4. Serve chilled

Skinny Ambrosia Fruit Salad

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Grilled Peaches

  • Prep: 5 Mins
  • Cook: 5 Mins
  • Portions: 6
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Grilled peaches

Ingredients You'll Need

  • 6 peaches, halved
  • canola oil
  • 1/2 cup almond slices
  • 8 oz. marscapone cheese
  • 1 tbsp. maple syrup
  • 1 tbsp. honey
  • 1 tsp. vanilla extract
  • Mint sprigs (optional)

Directions

  1. In a small bowl, mix together mascarpone, maple syrup, honey and vanilla extract
  2. Heat grill to medium high heat
  3. Brush peaches with canola oil
  4. Place fresh side of peaches on the grill
  5. Grill for 3-5 minutes on flesh side, then remove from the grill
  6. Serve peaches with a tablespoon of mascarpone and a tablespoon of almond slices
  7. Top with mint (optional)

Grilled Peaches

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Tomato Bocconcini Salad

  • Prep: 10 Mins
  • Cook: 0
  • Portions: 4
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Tomatoes 925698 1920

Ingredients You'll Need

  • 2 Tbsp. extra virgin olive oil
  • 1 1/2 tbsp. balsamic vinegar
  • 1 garlic clove, minced
  • 1 tsp. granulated sugar
  • 600g cherry tomatoes (cut in half)
  • 220g baby bocconcini (cut in half)
  • 1 cup fresh basil, torn
  • Salt and pepper

Directions

  1. Place oil, vinegar, garlic and sugar in a screw-top jar
  2. Season with salt and pepper, then shake until well combined
  3. Arrange tomato and bocconcini in a shallow serving dish
  4. Top with basil
  5. Drizzle dressing over tomatoes and bocconcini

Tomato Bocconcini Salad

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Grilled Watermelon, Feta & Basil Salad

  • Prep: 15 Mins
  • Cook: 5 Mins
  • Portions: 4
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Watermelon salad

Ingredients You'll Need

  • 1 Mini Watermelon
  • 4 ounces feta cheese, cut into cubes
  • juice of 1/2 lime
  • 2 tbsp. fresh basil, sliced
  • 1/4 tsp. kosher salt
  • black pepper, to taste
  • Balsamic reduction
  • olive oil

Directions

  1. Cut watermelon into 1 inch thick slaps and brush with olive oil
  2. Place slabs of watermelon cut side down onto a heated grill and grill for 2-3 minutes per side
  3. Remove from grill, cut off the rind and cut into 1 inch cubes
  4. Toss the grilled watermelon with the basil, salt, pepper, and lime juice
  5. Gently fold in the cubed feta being careful not to break it
  6. Drizzle salad with balsamic reduction

So refreshing, and the perfect way to celebrate the warm weather!

Ingredients

1 mini watermelon
4 oz feta cheese, cut into cubes
juice of 1/2 lime
2 tbsp fresh basil, sliced
¼ tsp kosher salt
black pepper, to taste
balsamic reduction
olive oil

Directions

Cut watermelon into 1 inch thick slaps and brush with olive oil.

Place slabs of watermelon cut side down onto a heated grill and grill for 2-3 minutes per side.

Remove from grill, cut off the rind and cut into 1 inch cubes.

Toss the grilled watermelon with the basil, salt, pepper, and lime juice.

Gently fold in the cubed feta being careful not to break it.

Drizzle salad with balsamic reduction.

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Bowtie Pasta with Mushrooms & Goat Cheese

  • Prep: 5 Mins
  • Cook: 20 Mins
  • Portions: 5-7
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Mushroom pasta

Ingredients You'll Need

  • 1 (16 oz package) of uncooked bowtie pasta
  • 24 oz. fresh cremini or shiitake mushrooms, sliced
  • 2 tbsp. butter
  • 2 tbsp. oil
  • 1/4 cup garlic, minced
  • 1/3 cup white wine
  • 1/2 cup heavy whipping cream
  • 1 tsp. salt
  • 1/4 cup parmesan cheese
  • 2 cups spinach, chopped
  • 6 ounces goat cheese

Directions

  1. Cook pasta to package directions, drain and set aside
  2. In a large skillet, heat butter and oil over medium high heat
  3. Add mushrooms and saute until golden brown and soft
  4. Add garlic and white wine and stir
  5. Add whipping cream and salt, then stir to combine
  6. In a large pot, toss pasta with the mushroom mixture
  7. While the pasta is still warm, stir in parmesan cheese
  8. Just before serving, stir in the spinach and goat cheese

Bowtie Pasta with Mushrooms & Goat Cheese

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Avocado Tomato Mozzarella Salad

  • Prep: 10 Mins
  • Portions: 4
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Tomato avocado mozza salad

Ingredients You'll Need

  • 2 Avocados (peeled, pitted and sliced)
  • 3 Tomatoes (sliced)
  • 4 cups mixed greens
  • 1 ball fresh mozzarella cheese, sliced
  • 2 tbsp. extra virgin olive oil
  • 2 tsp. basil
  • salt and pepper, to taste

Directions

  1. Put mixed greens, avocados, tomatoes, and mozzarella in a bowl
  2. Drizzle with olive oil
  3. Add basil, salt and pepper
  4. Mix lightly
  5. Divide onto 4 plates or bowls

Avocado Tomato Mozzarella Salad

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Picture Perfect Bruschetta

  • Prep: 15 Mins
  • Cook: 15 Mins
  • Portions: 8-10 pieces
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Brushetta

Ingredients You'll Need

  • 1 lb. Roma tomatoes, ripe
  • 2 garlic cloves, minced
  • 5 basil leaves + more for garnish, rolled up and cut into thin strips
  • 2 tsp. balsamic vinegar
  • salt and pepper
  • 1/2 loaf french bread
  • Butter
  • 1 garlic clove

Directions

  1. Preheat oven to 350 degrees
  2. Quarter tomatoes and pull out seeds and pulp
  3. Chop tomatoes into small pieces
  4. Place tomatoes in a mixing bowl and add minced garlic, basil, balsamic vinegar, salt and pepper
  5. Place in fridge until ready to serve
  6. Slice bread loaf into 1 1/2 inch slices
  7. Spread butter on both sides of bread and place on a baking sheet
  8. Bake bread for 10 minutes
  9. Remove from oven and flip bread, baking for another 5 minutes, or until bread is golden brown on each side
  10. Slice the tip off of the garlic clove
  11. Rub garlic clove across the top of each toasted bread slice
  12. Spoon bruschetta mixture onto the bread and top with basil

Picture Perfect Bruschetta

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Honeydew Sorbet

So simple & refreshing. Just 3 ingredients & a few minutes of prep and you’ll have a healthy vegan and gluten free treat!
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Red Velvet Pancakes

  • Prep: 10 Mins
  • Cook: 5 Mins
  • Portions: 16 pancakes
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Red velvet pancakes

Ingredients You'll Need

  • 2 cups all purpose flour
  • 3 tbsp. cocoa powder
  • 2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 2 cups milk
  • 2 tbsp. white vinegar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 1/2 Tbsp. red food colouring
  • 2 tsp. vanilla extract
  • 1/3 cup salted butter, melted
  • Fresh raspberries and mint leaves, for garnish
  • 6 oz. cream cheese, softened
  • 6 Tbsp. butter, softened
  • 2 cups powdered sugar
  • 1/2 cup milk
  • 1/2 tsp. vanilla extract

Directions

  1. Preheat a non-stick griddle to 350 degrees F
  2. In a mixing bowl, blend together cream cheese and 6 tbsp. of butter until combined and fluffy, about 2 minutes
  3. Add in the powdered sugar, 1/2 cup milk and 1/2 tsp. of vanilla extract and stir until well combined
  4. In a mixing bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt
  5. In another bowl, whisk together milk and vinegar and allow mixture to rest for 2 minutes
  6. Add sugar, eggs, red food colouring, vanilla and melted butter to the milk mixture, and stir to combine
  7. Pour 1/3 to 1/4 cup of batter at a time onto the hot griddle and cook until bubbles begin to appear on the surface and then flip and cook until pancake is completely cooked through
  8. Serve with cream cheese glaze and garnish with fresh raspberries and mint leaves

Red Velvet Pancakes

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Honeydew Sorbet

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Chickpea Ratatouille

  • Prep: 20 Mins
  • Cook: 1 hour
  • Portions: 4
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Ratatouille

Ingredients You'll Need

  • 2 can chickpeas (400g), drained & rinsed
  • 3 tbsp. olive oil
  • 2 large onions, chopped
  • 2 garlic cloves, chopped
  • 2 bell peppers, diced
  • 4 zucchinis, diced
  • 1 large eggplant, diced
  • 1 can chopped tomatoes
  • 1 tsp. dried oregano
  • 1 tps. dried basil
  • 1 tsp. dried thyme
  • Fresh ground pepper
  • 2 tbsp. fresh parsley, chopped

Directions

  1. In a saucepan, heat 2 tbsp of olive oil
  2. Add onions and garlic and saute until translucent and golden
  3. Add peppers and saute, stirring until lightly browned
  4. Using a slotted spoon, transfer sauteed vegetables to a bowl
  5. Add zucchini to the saucepan and saute until softened, then add to the bowl
  6. Heat remaining oil in the pan, add eggplant and saute until slightly softened
  7. Add all the sauteed vegetables to the pan and add tomatoes in their juices
  8. Add the chickpeas, dried herbs, and pepper and stir to combine
  9. Cover and simmer for 25-30 minutes or until vegetables are tender
  10. Stir in parsley and serve hot

Chickpea Ratatouille

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Slow Cooker Spinach & Artichoke Dip

  • Prep: 10 mins
  • Cook: 2 Hours on low
  • Portions: 8 servings
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Spinach artichoke dip

Ingredients You'll Need

  • 2 (14 oz) cans of artichoke hearts, drained & chopped
  • 1 (10 oz) package frozen spinach, thawed & squeezed dry
  • 8 ounces sour cream
  • 1 small onion, diced
  • 2 garlic cloves, crushed
  • 3/4 cup parmesan cheese, grated
  • 3/4 cup milk
  • 1/2 cup mayonnaise
  • 1/2 cup crumbled feta cheese
  • 1 tbsp. red wine vinegar
  • 1/4 tsp. fresh ground pepper
  • 8 ounces cream cheese, cubed

Directions

  1. Place artichoke hearts, spinach, sour cream, onion, garlic, parmesan, milk, feta, mayonnaise, vinegar and pepper into a slow cooker
  2. Stir mixture until well combined
  3. Top mixture with cream cheese
  4. Cover and cook on low for 2 hours
  5. Uncover and stir until cream cheese is well combined
  6. Cover and cook on high heat for an additional 15 minutes

Slow Cooker Spinach & Artichoke Dip

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Maple Glazed Carrots

  • Prep: 10 mins
  • Cook: 15 mins
  • Portions: 4
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Bigstock maple glazed carrots with waln 74768488

Ingredients You'll Need

  • 2 lbs. of carrots, peeled & cut into pieces
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
  • 1/4 cup maple syrup
  • 2 tbsp. unsalted butter

Directions

  1. Pour 1 cup of water, salt and carrots in a large skillet
  2. When the water boils, lower heat and cover
  3. Cook until carrots are tender - about 8-12 minutes
  4. Remove carrots from boiling water and drain
  5. Place carrots back into the skillet and add butter, syrup and pepper
  6. Increase heat to medium and stir constantly for 4-7 minutes
  7. Glaze carrots while hot

Bring out the best flavour from your carrots.

Ingredients

2 lbs carrots, peeled & cut into pieces
½ tsp salt
½ tsp pepper
¼ cup maple syrup
2 tbsp unsalted butter

Directions

Pour 1 cup of water, salt and carrots in a large skillet. When the water boils, lower heat and cover.

Cook until carrots are tender – about 8-12 minutes.

Remove carrots from boiling water and drain.

Place carrots back into the skillet and add butter, syrup and pepper.

Increase heat to medium and stir constantly for 4-7 minutes.

Glaze carrots while hot.

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Roasted Parmesan Potatoes

  • Prep: 10 mins
  • Cook: 25 mins
  • Portions: 6
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Bigstock delicious baked potato with ro 100470437

Ingredients You'll Need

  • 6 potatoes, sliced
  • Parmesan cheese, shredded
  • Salt, to taste
  • Pepper, to taste
  • 1/2 stick butter

Directions

  1. Preheat oven to 400 degrees.
  2. Heat up 2 tbsp. of butter in a skillet.
  3. Add one layer of potatoes, then sprinkle salt, pepper and cheese on top.
  4. Melt more butter and pour a little more over the potatoes.
  5. Make more layers and do the same; seasoning and butter on each until you run out of potatoes.
  6. Do a even layer of cheese over the potatoes.
  7. Place in the over for 20 minutes until the cheese is crispy and brown.

Roasted Parmesan Potatoes

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Loaded Baked Gnocchi

  • Prep: 15 Mins
  • Cook: 35 Mins
  • Portions: 4-6
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Bigstock potato gnocchi with cheese and 75215002

Ingredients You'll Need

  • 1 Package (1 lb.) potato gnocchi
  • 2 tbsp. butter
  • 1 clove garlic, finely chopped
  • 2 Tbsp. all-purpose flour
  • 1 cup whole milk
  • 1 1/2 cup shredded cheddar cheese, divided
  • 1/2 cup sour cream
  • 2 green onions, chopped
  • 3 strips cooked bacon, chopped

Directions

  1. Preheat oven to 350 F
  2. Spray a baking dish with nonstick spray, set aside
  3. Boil a pot of water and cook gnocchi according to package instructions
  4. Drain and arrange in a single layer at the bottom of the baking dish
  5. In a saucepan over medium heat, melt the butter
  6. Stir in garlic and cook until lightly golden, about 1 minute
  7. Whisk in flour until mixture thickens
  8. Add the milk and whisk until the sauce thickens, about 3 minutes
  9. Whisk in 1 cup of cheese
  10. Whisk until smooth
  11. Remove from heat and stir in the sour cream
  12. Season with salt and pepper, to taste
  13. Pour sauce over gnocchi and sprinkle with remaining cheese, green onions and bacon
  14. Bake for 25 minutes, or until cheese melts
  15. Remove from oven and allow to sit for 5 minutes

Loaded Baked Gnocchi

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