Chicken and avocado quesadilla

Ingredients:

For the marinade:
2 dollops Hellmann’s Light Mayonnaise (1 dollop is a level tablespoon of Hellmann's mayonnaise (15ml))
1 teaspoon dried chilli flakes
1 teaspoon dried oregano
2 garlic cloves
Pepper

Peanut butter and white chocolate cheesecake

Ingredients:

For the base  

200g peanut butter (smooth or crunchy, up to you)

50mls condensed milk

50g cream cheese

50mls milk

For the middle filling  

400g cream cheese

400mls double cream

300g white chocolate

1 vanilla pod (seeds removed)

Duck egg salad

Ingredients:

160g great quality blue cheese (4 generous slices)

16 roasted hazelnuts

300g fresh spring peas

50g fresh spring peas (keep raw to go through the salad)

2 duck eggs

1 frizzy lettuce or baby gem lettuce

Salt

Green Bruschetta with Broad Beans, Spinach and Halloumi

Ingredients:

2 thick slices of good bread (I prefer sourdough but any is fine)

1 handful fresh spinach leaves (washed and torn)

2 ripe tomatoes (roughly chopped)

1 handful broad beans (podded and skinned if necessary)

wedge halloumi or feta cheese (crumbled or chopped roughly)

2 cloves garlic (peeled and chopped in half)

olive oil (for frying)

zest of one unwaxed lemon

1 ripe avocado

Courgette cake

Ingredients:

14oz plain flour

2 tsp baking powder

1 tsp cinnamon

1 tsp nutmeg

1 tsp salt

12oz sugar

4 eggs

175 ml oil, a mild flavoured one not olive oil

4oz raisins

4oz walnuts

Roast vegetable tartlets

Ingredients:

1 pack ready-rolled puff pastry (check the pack to make sure it is vegetarian or vegan)

1 small jar of sundried tomato paste or black olive tapenade

A little milk or soya milk, to glaze

A mixture of left-over roasted vegetables (see note)

A handful of pine nuts (optional)

Rhubarb curry

Ingredients:

3 medium sticks of rhubarb, trimmed and chopped into 1cm pieces

1 onion, chopped

2 celery sticks, chopped

3 cloves garlic, crushed

100g Puy lentils

750ml light vegetable stock

1 tsp ground cumin

1 tsp ground coriander

2 tsp paprika

½ tsp turmeric

Salt, pepper and brown sugar, to taste

Oil, for frying

Pea pod soup

Ingredients:

A colander full of freshly emptied pea pods, rinsed

1 onion or a handful of spring onions, chopped

A generous handful of fresh mint

Light vegetable stock

Seasoning: a little salt, a little pepper, a little sugar, a little lemon juice

To garnish: more chopped spring onions and chopped fresh herbs of your choice

Optional: a little yoghurt or cream (use vegan varieties for vegan soup!)

Glazed Baked Stuffed Red Pepper

Ingredients:

4 large red peppers, stalks removed, halved and deseeded
4 tbsps Flora Cuisine
1 medium onion, peeled and diced
¼ tsp cumin seeds
1 sprig rosemary, chopped
2 sprigs fresh thyme, stalks removed and chopped
Pinch chilli flakes
Sea salt and freshly ground black pepper to taste

Moroccan Spiced Roast Carrots

Ingredients:

Dressing

2 tablespoons maple syrup

2 tablespoons fresh orange juice

2 tablespoons white wine vinegar

2 tablespoons olive oil

1 teaspoon chili powder

1 teaspoon cumin

Read more at http://www.foodnetwork.ca/recipe/moroccan-spiced-roast-carrots/11417/#bjAOQAezbcWZHXUk.99Dressing

2 tablespoons maple syrup
2 tablespoons fresh orange juice
2 tablespoons white wine vinegar
2 tablespoons olive oil
1 teaspoon chili powder
1 teaspoon cumin

 Dressing

2 tablespoons maple syrup
2 tablespoons fresh orange juice
2 tablespoons white wine vinegar
2 tablespoons olive oil
1 teaspoon chili powder
1 teaspoon cumin

Thai potato and chicken curry

Ingredients:

500g Maris Piper potatoes, peeled and cut into 2-3cm chunks
1 tbsp sunflower or vegetable oil
1 onion, chopped
1 ½ tbsp Thai red curry paste
1 tbsp tomato puree
2 chicken breasts cut into bite-size pieces
1 small red pepper, cut into strips

Creamy Turkey & Ham Stroganoff

Ingredients:

1tbsp oil

300g pack mushrooms, sliced

1 tsp paprika

300g (11 oz) leftover roast turkey, diced

100g (4 oz) leftover cooked gammon, diced

100g (4 oz) chestnuts, halved (optional)

Ratatouille

 

 

Ingredients:

 

Dash olive oil (or any vegetable oil)

1 large onion, chopped roughly

3 peppers, cut into large strips (preferably one each of red, green, yellow)

1 courgette, cut into batons 

2-4 cloves garlic, crushed

1 heaped teaspoon each dried oregano and basil (or fresh)

Good pinch salt and pepper

Grilled new potato salad with peppers and onions

Ingredients:

1kg new potatoes, boiled until just tender
Rapeseed oil
Salt and freshly ground black pepper
60ml sherry vinegar
15-30g Dijon mustard
160ml olive oil
2 red peppers, griddled, peeled and seeded
2 cubano peppers, griddled, peeled and seeded
2 red onions, with skin, sliced 0.5cm thick and griddled
Handful roughly chopped flat-leaf parsley


Preheat griddle over high heat. Brush potatoes with oil, season with salt and pepper and grill until slightly charred. Whisk the vinegar and mustard in a bowl, then slowly Whisk in the olive oil. Whisk in salt and pepper, to taste. Add the potatoes to the vinaigrette, then add the peppers, onions and the parsley, and toss to combine.

Chocolate creme brulee

Ingredients:

950ml double cream
200g sugar, plus more for dusting
30ml chocolate liqueur (recommended: Godiva Liqueur)
1/2 tbsp. vanilla essence
56g cocoa powder
28g unsweetened chocolate

Bacon Brussels Sprouts

Ingredients:

2 slices bacon
1 pound fresh Brussels sprouts, ends and outer leaves trimmed
Salt and pepper
1 tablespoon fresh thyme, rosemary, oregano or sage

Rice, Quinoa & Currant Pilaf

Ingredients:

½ red onion, finely diced (1 cup dice)
1 tablespoon olive oil
1 ½ cups uncooked basmati or other long-grain white rice
½ cup uncooked quinoa
3 cups chicken or vegetable broth
1 cup finely diced yellow bell pepper (or other colour pepper)
¼ cup dried currants
1 bay leaf

Beet Salad with Honey-Horseradish Dressing

Ingredients:

6 large beets, unpeeled
¼ cup chopped fresh chives
2 tablespoons honey
2 tablespoons olive oil
2 tablespoons lemon juice
1 tablespoon creamed horseradish (or to taste)
1 clove garlic, finely chopped

Asian Slaw

Ingredients:

2 firm mangoes, julienne and shredded
1 head of red cabbage, shredded
1 green papaya, shredded
1 bunch of bok choy, chiffonade
4 carrots, julienne
1 cup bean sprouts (250 mL)
1 teaspoon sugar (5 mL)

Braised Chicken and Bok Choy

 

 Ingredients:

2 tablespoons vegetable oil
½ cup chicken, stock
2 pounds skinless chicken, thighs, or, drumsticks
1 tablespoon granulated sugar
¼ cup soya sauce
3 green onion, thinly, sliced

Celeriac Soup

Ingredients:

3 tablespoons butter
2 leeks, green top removed, roughly chopped
1 onion, roughly diced
2 bay leaves
3 sprigs thyme
½ cup white wine
1 celeriac, peeled, roughly diced
1 potato, peeled, roughly diced

Parsnips with Moroccan Spices

Ingredients:

Spice Mix

2 tablespoons ground cumin
1 tablespoon ground coriander
1 tablespoon ground ginger
2 teaspoons ground cinnamon
1 teaspoon black pepper
¼ teaspoon ground cloves

Butter Chicken Lasagna

Ingredients:

Tandoori Marinade

1 cup (250 ml) plain yogurt
3 tablespoons (45 ml) fresh lemon juice
2 tablespoons (25 ml) tandoori spice blend
1 tablespoon (15 ml) dried fenugreek
1 teaspoon (5 ml) kosher salt
½ teaspoon (2 ml) freshly ground black pepper

Smoked Chicken Wings

Ingredients:

Boneheads Wing Rub

½ cup sea salt
½ cup lightly packed brown sugar
½ cup white sugar
¼ cup chili powder
¼ cup paprika
¼ cup fresh ground black pepper
¼ cup cumin
⅛ cup garlic powder

Pan-Roasted Tuscan Chicken with Chestnut Sauce

Ingredients:

1 tablespoon (15 mL) olive oil
4 (16 oz/450 g) chicken breasts, boneless, skin on
1 ounce (30 g) prosciutto, coarsely chopped
1 shallot, finely chopped
6-8 peeled and roasted chestnuts, chopped
1 teaspoon (5 mL) fresh thyme, chopped

Lemon Chicken with Olives

Ingredients:

8 skin-on chicken drumsticks (about 2 lbs/1 kg)
½ teaspoon (2 mL) each salt and pepper
1 tablespoon (15 mL) olive oil
½ lemon, thinly sliced crosswise, seeds removed
20 large pitted green olives
1 tomato, chopped
6 cloves garlic, peeled and halved
¾ cup (175 mL) sodium-reduced chicken broth

Chicken and Brown Rice Soup

 

Ingredients: 

 

8 cups low-sodium chicken broth, divided 

1 medium onion, chopped  

3 medium carrots, chopped 

2 stalks celery, chopped  

2 cups water 

1 cup long-grain brown rice  

1 small chicken breast, cut into 1/2-inch cubes 

1 bay leaf  

Mixed Mushroom Soup

 

Ingredients: 

 

1 pound assorted mushrooms, such as shiitake, oyster, royal trumpet or cremini, trimmed 

1 (4-ounce) package enoki mushrooms or 4 ounces white button mushrooms, trimmed  

6 cups low-sodium vegetable broth or mushroom broth* 

2 shallots, chopped  

1 tablespoon reduced-sodium tamari 

1 teaspoon sherry vinegar  

Mixed herbs such as chives, parsley, chervil or thyme, for garnish 

Tomato Bulgur Soup with Warm Spices

 

Ingredients: 

 

4 cups low-sodium vegetable broth, divided 

1 small yellow onion, finely chopped  

1 clove garlic, finely chopped 

1 teaspoon ground coriander  

1/2 teaspoon ground cinnamon 

1 cup uncooked bulgur wheat  

1 (14-ounce) can no-salt-added diced tomatoes 

Curried Turkey and Rice Casserole

Ingredients:

Canola oil spray 

1/2 cup unseasoned brown and wild rice blend, cooked according to package directions and omitting salt or fat (1 1/2 cups cooked rice)  

1 1/2 cup low-sodium vegetable broth 

1 large onion, diced  

4 cloves garlic, finely chopped 

1/2 cup raisins  

2 teaspoons curry powder 

Hot-and-Sour Soup with Cod and Greens

Ingredients:

5 cups Easy Mushroom Broth or store-bought mushroom broth 

4 ounces shiitake mushrooms, stems discarded, caps thinly sliced  

1 cup frozen chopped kale 

1 cup frozen chopped spinach  

1 small red serrano or other hot chile, seeded and finely chopped 

1 (1 1/2-inch) piece peeled fresh ginger, cut into matchsticks  

Pasta with Sausage, Tomatoes and Cream

Ingredients:

1 tablespoon olive oil
1/2 lb sweet Italian sausage link, casings removed,crumbled
1/4 teaspoon crushed dried red pepper flakes
1/4 cup diced onion
1 1/2 cloves garlic, minced
1 (14 1/2 ounce) can Italian plum tomatoes, drained,coarsely chopped
3/4 cup whipping cream
1/4 teaspoon salt
6 ounces pasta

Strawberry-Filled Crepes

Ingredients:

Crepe Shells

1 1/2 Cups Milk
1 Cup Flour
2 Eggs
2 TBS Sugar
1 TBS cooking oil
1/8 tsp salt

Spicy 3-Pepper Pico de Gallo

Ingredients:

6 Roma Tomatoes
1 Bunch of Cilantro
1/2 Small Red Onion
2 Large Cloves of Garlic
1 Tablespoon Lime Juice (or juice of 1 lime)
Jalapeño, Serano, and Habanero peppers (quantity varies)
1/4 teaspoon Salt

Rinse the tomatoes and cut the stem end off.

Vegan Baby Bella and Spinach Risotto

Ingredients:

This serves 4 people

1 cup Arborio Rice (risotto rice)
1/2 cup Onion
3 cloves of Garlic
3 cups Fresh Spinach (or 1/2 cup frozen)
6 ounces Baby Bella (or any other mushroom you have on hand, but not canned)
4 cups Water
Salt and Pepper to taste

Chop the onion and garlic very finely. Add it with 2 cups of water and the rice in a pan and cook over