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Recipes
Roasted Beet Salad with Pickled Shallots and Feta
By rdgplus3
Makes 2 main course salads or 4 starter course salads
- 4 cups mixed salad greens
- Roasted Beets (recipe follows)
- 1 cup toasted walnut halves
- 1/2 cup crumbled feta or goat cheese or to taste
- Pickled Shallots (recipe follows)
- Sherry Vinaigrette (recipe follows)
- Roasted Beets
- 4 beets trimmed of their roots and greens and peeled
- 1 tbsp grapeseed oil
- Pickled Shallots
- 5 shallots, peeled and cut into thin rings (about 1/2 cup of shallots)
- 1/4 cup sugar
- 1/2 cup white wine vinegar
- 1/4 cup red wine vinegar
- Sherry Vinaigrette
- 2 tbsp canola. grapeseed or safflower oil
- 1 tbsp sherry vinegar
- 1/2 tsp Dijon mustard
- Freshly ground black pepper
- 1 clove garlic, minced
- 1 tsp fresh thyme
Grilled Turkey Cutlets with Sage Lemon Pesto
By rdgplus3
Grilled Turkey Cutlets with Sage Lemon Pesto is a fun twist on classic turkey recipes
- PESTO:
- 1/4 cup fresh sage leaves
- 1/4 cup fresh flat-leaf parsley leaves
- 1 clove garlic, smashed
- 2 tablespoons pine nuts
- 1/3 cup olive oil
- 3 tablespoons grated Parmesan cheese
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- GRILLED TURKEY CUTLETS:
- 1/4 cup olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon grated lemon zest
- 2 cloves garlic, finely chopped
- 1 teaspoon coriander seeds
- 4 (8-ounce) turkey cutlets
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
Dad’s Coconut Squares
By rdgplus3
In a food processor, process the cookies until finely chopped (crumbs)
- Approximately 200g Dad’s Coconut Cookie crumbs (2 cups crumbs)
- 1/4 cup butter, melted
- 1/2 cup butter
- 2 squares semi-sweet chocolate
- 1 1/2 cups icing sugar
- 1 egg
- Dash of salt
- 1 tsp vanilla
Cheese and Pesto Torte
By rdgplus3
In food processor or bowl, blend together cream cheese, goat cheese and butter until smooth
- 8 oz light or regular cream cheese, softened
- 8 oz mild goat cheese (chevre), softened
- 1/2 cup butter, softened
- 1 cup basil pesto
- 1/2 cup chopped sun-dried tomatoes*
- 1/2 cup toasted pine nuts
- Basil leaves for garnish
- If using “dry” not “oil-packed”, soak in boiling water 15 mins, then drain and chop.
Korean Grilled Chicken in Lettuce Wraps
By rdgplus3
In bowl, mix together soy sauce, red wine vinegar, 1 tbsp of the sesame seeds, the sugar, garlic, ginger, sesame oi...
- 3 tbsp soy sauce
- 2 tbsp red wine vinegar
- 2 tbsp toasted sesame seeds
- 4 tsp sugar
- 2 cloves garlic, minced
- 1 tbsp grated ginger root
- 1 tbsp sesame oil
- 1 green onion, minced
- 1/4 tsp pepper
- Pinch cayenne pepper
- 4 skinless boneless chicken breasts
- Accompaniments
- 1/4 cup hot chili paste (sambal olek)
- 1 tbsp rice vinegar
- 2 tsp sugar
- 2 tsp soy sauce
- 1 tsp sesame oil
- 2 heads leaf or Boston lettuce, separated
- 2 cups cooked rice
Moroccan Mint Tea
By rdgplus3
1. Place tea bags, mint leaves and honey into a warmed teapot or divide between individual warmed glass mugs
- 6 Peppermint Herbal Tea tea bags
- 12 large mint leaves
- 2 tbsp honey
- 4 cups boiling water
- 6 mint sprigs
Cheddar, Pepper & Potato Bake - Chatelaine
By rdgplus3
We love this easy brunch bake! It's a stir-together combo that pleases palates of all ages
- 10 oz (284 mL) can undiluted cream of mushroom soup (low fat is fine)
- 1 cup (250 mL) sour cream (low fat or no fat is fine)
- 1 tbsp (15 mL) paprika
- 1/2 tsp (2 mL) each salt and pepper
- 1 kg bag frozen country-style hash browns
- 1 each red and green pepper, coarsely chopped
- 1 large onion, chopped, or 1 cup (250 mL) frozen chopped onion
- 1 seeded jalapeño, finely chopped (optional)
- 1 cup (250 mL) chopped ham (optional)
- 2 cups (500 mL) grated cheddar
Grilled Cheese Bites
By rdgplus3
Lay 6 bread slices out on a flat surface
- 12 · 12 slices rustic white bread
- 12 · 12 slices Cambazola cheese (thick)
- 6 · 6 tbsp marmalade
- · Freshly ground pepper
- 6 · 6 tbsp butter
Moroccan Squash Salad
By rdgplus3
Prep Time 15 minutes Cook Time: 5 minutes
- 3 lbs (1.5 kg) buttercup or butternut squash, peeled, seeded and cut into 1/2 inch cubes
- 1 cup raisins
- 1/4 cup fresh lemon juice
- 1/4 cup olive oil
- 2 cloves garlic, minced
- 2 tsp light brown sugar
- 1 tsp salt
- 1 tsp ground cumin
- 3/4 tsp ground cinnamon
- 1/8 tsp cayenne pepper
- 1/4 cup chopped fresh cilantro or parsley
- 1/2 cup almond slivers, toasted
Mashed Rutabaga and Carrots
By rdgplus3
From Richardo
- 4 cups (1 litre) rutabaga, peeled and cubed
- 4 cups (1 litre) carrots, peeled and sliced
- 2 cloves garlic, finely chopped
- 2 tbsp (15 ml) butter + 2 tbsp chicken stock
- 2 cups (500 ml) chicken broth
- 1 teaspoon (5 ml) honey
- Salt and pepper