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Ingredients:
- Waffle cones
- Chocolate ice-cream
- Vanilla ice-cream
- Oreo cookies
- M&M candies
- Maraschino cherries
- Marshmallows
- Cool Whip
- Chocolate sauce
- Sprinkles
Instructions:
- Grab a few waffle cones and break them into small pieces on a plate.
- Add desired amount of vanilla and chocolate ice-cream scoops to waffle cone base.
- Crush Oreos (with blender or crushed in a bag) and then add on top of ice-cream and waffle cones.
- Add remaining ingredients to platter.
- Enjoy with friends!
Hands on time: 25 minutes
Total Time: 25 minutes
Makes: 8 servings
Tip: Use these flavour-bomb mushrooms to top omelettes, pizza, creamy pastas or roasted chicken!
Ingredients:
- 8 slices of toasted baguette
- 2 tbsp olive oil
- 12 large Cremini mushrooms, quartered
- ¼ cup of chopped red onion
- 1/4 tsp sea salt
- 1 tbsp Dijon mustard
- 1 tbsp red wine vinegar
- 2 teaspoons prepared horseradish
- 1 clove garlic, minced
- 1/2 tsp ground sage
- 1/4 tsp freshly cracked black pepper
- 1 tbsp salted butter
- 1 tbsp sliced chives
Instructions:
- Preheat oven to 400F.
- Meanwhile, in large non-stick or cast-iron skillet, heat oil over medium-high heat. Add mushrooms; sprinkle with salt. Cook, stirring occasionally for 5 minutes.
- Add onion; continue to cook until well-browned, about 5-7 minutes more.
- In bowl, combine Dijon, vinegar, horseradish, garlic, sage and pepper. Scrape mixture into pan and mix until combined.
- Add butter. Continue to cook, stirring, until mushrooms are no longer wet, about 1 minute more. Remove from heat.
- Top each toast with mushrooms and sprinkle with chives.
Hands on time: 25 minutes
Total Time: 25 minutes
Makes: 36 bites
Ingredients:
- 2 tbsp neutral oil (such as sunflower)
- 8 large king oyster mushrooms
- 1/3 cup smoky BBQ sauce
- 1 large ripe avocado
- 1 tbsp white vinegar
- 2 cloves garlic, minced or grated
- ½ tsp sea salt
- 36 round yellow corn chips
- 4 green onions, thinly sliced
- ¼ cup Wonderful Pistachios No Shells Jalapeno Lime Pistachios, roughly chopped
Instructions:
- Use a sharp fork to shred mushrooms, lengthwise, into long strands. Use a knife to thinly slice and large pieces that remain.
- Heat oil in a nonstick skillet over medium heat. Fry mushrooms, stirring occasionally, until well browned. Add BBQ sauce and stir until mushrooms are glazed and resemble pulled pork. Remove from heat.
- Meanwhile, use a wire whisk or fork to whip avocado, vinegar, garlic and sea salt until smooth.
- Lay out corn chips on a platter, top each chip with a heaping tsp of avocado mixture, a spoonful of mushrooms, a sprinkle of green onions and finish with chopped pistachios.
- Serve immediately.
Ingredients
- 3.5 ounces Genovese basil leaves (sweet basil) by weight
- 1 cup Parmesan cheese, shredded
- 1/4 cup Pecorino Sardo cheese, shredded
- 1/3 cup pine nuts
- 1 clove garlic
- 1/2 tsp coarse sea salt
- 1/2 cup extra virgin olive oil (plus 1 tbsp to add on top)
Instructions
1. Gently wash basil leaves under cold water and drain them thoroughly until they are very dry.
2. In a food processor, blend Parmesan cheese, Pecorino Sardo cheese, pine nuts and garlic.
3. Add basil leaves and salt.
4. Continue to blend until you reach a smooth consistency, slowly drizzling the olive oil on top of the other ingredients during the process. Be careful not to over-blend the sauce or the blades will start to cook the basil.
5. Finally, transfer the pesto into a jar and cover it with some more olive oil to avoid oxidation.
Makes 4 burgers
Maple mayo
½ cup mayonnaise 1 tbsp maple syrup
1 tbsp grainy mustard 1 tsp hot sauce
Pork patties
1½ lb (680 g) ground pork
1 tbsp finely chopped fresh sage
½ tsp onion powder
½ tsp garlic powder
½ tsp kosher salt
1 tsp cracked black pepper
1 tbsp extra-virgin olive oil
Assembly
4 slices white cheddar
4 brioche buns, sliced and toasted
4 large eggs, fried
8 pieces speck, crisped 1 avocado, sliced
Flaky salt and cracked black pepper, to finish
For the maple mayo, place all ingredients in a mixing bowl and whisk to combine. Set aside.
To make the burgers, combine the pork, sage, onion powder, garlic powder, salt, and pepper in a mixing bowl. Mix until well combined. Divide the mixture into four even portions and flatten them into patties.
Heat the oil in a cast-iron pan over medium-high heat. Cook the patties in the pan, flipping after about 4 minutes. Continue to cook the other side foranother 3 minutes and then place a slice of cheese on top. Cover and continue to cook for an additional minute or so, or until the cheese has melted nicely.
To assemble, liberally spread some maple mayo on the top and bottom of each bun. Top with a patty, followed by two pieces of speck, a fried egg, afew pieces of avocado and a sprinkling of flaky salt and cracked black pepper. Enjoy!
When it comes to dishes that scale easily, risotto is one of the most idyllic things a home cook can have in their arsenal. As long as you’ve got the pots and pans, it’s something that’s just as easy to make for 4 people as it is for 12.
Here, we’re skipping the usual arborio rice here and celebrating two different Prairie-grown ingredients instead: barley and hemp. One thing that I really love about barley, especially in the risotto process, is that it is pretty forgiving when overcooked. Even the best cooks make mistakes in the kitchen, so bless barley for being able to cover for them on occasion.
The baked-off bresaola and prosciutto garnish adds a lovely crunch to this otherwise creamy, indulgent dish.
What you’ll need…
Bresaola and Prosciutto Crisps
8 thin slices of bresaola
4 thin slices prosciutto
Barley and Hemp Heart Risotto
6 cup chicken broth
1 Tbsp cold-press canola oil
1 yellow onion, diced
2-3 Tbsp water
2 Tbsp butter
1 garlic clove, minced
1 ¼ cups pot barley (rinsed well)
½ cup hemp hearts
1 cup half and half cream
2 cups mixed greens (i.e. mustard greens, chicory, spinach, arugula, etc…)
½ cup grated Lakeside Farmstead Alberta Butter Cheese
Salt, to season
Bresaola and Prosciutto Crisps:
Preheat oven to 375℉.
Place bresaola and prosciutto slices onto a parchment-lined baking sheet and cook until crispy, approximately 12-14 minutes. Remove from the oven and let cool before using to garnish risotto.
Barley and Hemp Heart Risotto:
Bring chicken broth to a near simmer in a medium pot. Reduce to low heat and keep hot while preparing the base of the risotto.
Heat canola oil on medium-high heat in a large deep pan. Add diced onions and cook for 5 minutes or until onions start to brown lightly.
Add several splashes of water to the pan and continue to cook for 5 minutes, stirring occasionally. Onions should deepen in colour noticeably, add more water to slow browning as needed.
Add butter and garlic and cook until garlic is fragrant, about 2 minutes and then add the barley. Stir well and allow barley to absorb butter.
Once there is hardly any visible liquid in the pan, add another ladleful of the hot broth. Stir regularly until absorbed. Continue this process four more times until approximately 1 cup of broth remains in the pot, this should take about 18-20 minutes total.
Add hemp hearts to the pan and stir to incorporate. Next, add the cream to the pot of remaining broth and allow to heat up before continuing to ladle the mixture into the pan of risotto.
Once the last bit of broth mixture has been added to the pan, also stir in the greens and grated cheese. Continue to cook (and stir) until the greens have wilted and cheese has melted. Risotto should thicken slightly.
An al dente texture is the goal here, so have a taste of the barley risotto to check consistency, also season with salt as desired at this point, and cook slightly longer if needed.
When ready to serve, transfer to an ideal serving bowl or individual portions, top with even amounts of bresaola and prosciutto crisps and enjoy.
This roast is the perfect thing to serve on a laid-back Sunday when you want the delicious aroma to circulate your home and get your family excited about what’s for dinner! If you’re thinking of omitting the glaze…DON’T! It gives the roast a beautiful, sticky sheen and the perfect balance of tartness and sweetness with every bite. Serve with a salad, or steamed asparagus for a healthy, and satisfying dinner. Recipe adapted from the original developed by Maddie & Kiki.
Serves 4 to 6
Prep Time 30 minutes
Cook Time 1 hour 40 minutes
Total Time 2 hours 10 minutes
Difficulty: Intermediate
1½ lb (750 g) Beef Eye of Round Oven Roast
Filling
1 egg
½ cup (125 mL) cooked quinoa, cooled
¼ cup (60 mL) sliced roasted red pepper
¼ cup (60 mL) chopped pitted Kalamata olives
¼ cup (60 mL) crumbled feta cheese
¼ cup (60 mL) fresh parsley, finely chopped
3 to 4 cloves garlic, finely chopped
Grated zest of 1 lemon
½ tsp (2 mL) onion powder
¼ tsp (1 mL) dried oregano leaves
Salt and pepper
Glaze
2 tbsp (30 mL) EACH fresh lemon juice and olive oil
1 tbsp (15 mL) EACH grainy mustard and liquid honey
Salt and pepper
1. Filling: Beat egg with a fork in a bowl; stir in quinoa, red pepper, olives, feta, parsley, garlic to taste, lemon zest, onion powder and oregano. Season with salt and pepper to taste; set aside.
2. Place roast on a cutting board. To butterfly the roast, using a large chef’s knife or carving knife, slice roast lengthwise, stopping when you are about ¾ inch (2 cm) from the bottom of the roast. Open the roast up like a book and cut one side to ‘unroll’ the roast to be about ¾ inch (2 cm) thick. Do the same with the other side so that you end up with a rectangular piece of meat that is about ¾ inch (2 cm) thick. Using the flat side of meat mallet, lightly pound the roast flat to an even ¾ inch (2 cm) thickness. Season with salt and pepper to your taste.
3. Spread the filling in an even layer all over the roast, leaving a small border along the outside edges. Starting at the long end, roll up into a tight log, like a jelly roll. Tie with butcher’s twine at 2-inch (5 cm) intervals. Season the outside with salt and pepper.
4. Place roast on a rack in shallow pan. Insert oven-safe meat thermometer into centre of roast. Oven-sear in preheated 450°F oven for 10 minutes. Reduce heat to 275°F and roast for 1 hour
5. Glaze: Meanwhile, whisk together lemon juice, oil, mustard and honey; season lightly with salt and pepper to taste. After 1 hour of roasting, start brushing glaze on the roast at 15-minute intervals and roast for about 30 minutes for medium-rare, removing from oven when 5°F (3°C) below desired finished temperature (145°F/63°C for medium-rare, 160°F/71°C for medium, or 170°F/77°C for well-done).
6. Transfer to cutting board, cover loosely with foil and let rest for 15 minutes. Carve roast across the grain into thin slices to serve.
Tips:
Do not attempt to slice the roast before allowing it to rest, or the filling will spill out, and the juices from the meat will end up on your cutting board and not in your mouth!
Be sure to season lightly with salt and pepper at every step to ensure the seasoning is layered throughout the filling and the meat whole avoiding too much seasoning.
Before pounding the roast, place a piece of parchment or plastic wrap over top of the roast to avoid airborne bits of the roast in the kitchen.
Ingredients
- 1 Tbsp ground flaxseed
- 3 Tbsp water
- ⅓ cup coconut sugar
- ¼ cup melted and cooled coconut oil or unsalted butter
- Tbsp white miso paste
- ¾ cup oat flour
- ½ cup rolled oats
- ½ cup unsweetened shredded coconut
- ½ tsp baking soda
- ¼ tsp sea salt
- ½ cup roughly chopped dark chocolate bar
Method
- Preheat the oven to 350°F and line a baking sheet with parchment
- Combine the ground flaxseed with the water in a large bowl and let it stand for 5 minutes.
- Mix the coconut sugar, oil, and miso into the flaxseed to get a smooth, creamy mixture. Add the oat flour, oats, coconut, baking soda, and salt and stir to combine into cookie dough. Fold in the
- Using your hands, roll out 1 Tbsp of cookie dough, place it on the prepared baking sheet, and gently flatten (see note). Repeat with the remaining dough, ensuring each cookie is spaced about 2-inches apart on the sheet.
- Bake for 10–12 minutes, until the tops start to brown lightly and the edges are slightly crisp. Allow to cool on the baking sheet for 10 minutes—this helps the cookies solidify—before digging in.
- Store leftovers in an airtight container at room temperature for up to 2 days and then in the fridge for up to 4 days.
NOTES: 1. A quick trick for making perfectly round cookies: once your cookie is flattened, place the open end of a drinking glass over the cookie and spin it around the cookie to smooth out its edges. 2. You can replace the flax egg with an egg.
Ingredients (Crispy Chickpeas and Cauliflower)
- 1 can (19 oz) chickpeas, drained and rinsed, or 1¾ cups cooked chickpeas
- 1 small cauliflower, cut in small florets (about 4 cups)
- 2 Tbsp extra virgin olive oil
- ¾ tsp garlic powder
- ¾ tsp sumac
- 2 tsp balsamic vinegar
- ½ tsp sea salt Pinch of pepper
Ingredients (Lemony Tahini Yogurt)
- ½ cup plain Greek yogurt or dairy-free yogurt
- 1 Tbsp freshly squeezed lemon juice
- 1 Tbsp tahini
- ¼ tsp sumac
- ¼ tsp sea salt Pinch of pepper
Ingredients (to serve)
- Squeeze of lemon
- Drizzle of extra virgin olive oil
- Handful of fresh cilantro or parsley, chopped
Method
- Preheat the oven to 400°F and line a baking sheet with parchment
- Place the chickpeas and cauliflower on the baking sheet and toss together with the oil, garlic powder, sumac, vinegar, salt, and pepper.
- Mix everything to evenly coat the chickpeas and cauliflower.
- Spread the chickpeas and cauliflower evenly on the sheet, so everything can get crisp.
- Roast for 25–30 minutes. Remove from the oven and give everything a good stir. The chickpeas should be crisp, and the cauliflower will be getting crisp and golden. If the cauliflower isn’t browned enough, put it back in the oven for another 5 minutes.
- In a small bowl, stir together the yogurt, lemon juice, tahini, sumac, salt, and pepper. Spread the lemony tahini yogurt on a serving platter or large plate.
- Place the roasted chickpeas and cauliflower on top of the lemony tahini yogurt. Finish with a squeeze of lemon, a drizzle of oil, and a sprinkle of cilantro.
- If you’re not eating right away or want to save leftovers, spread only the portions of chickpeas and cauliflower to be eaten over a small scoop of the lemony tahini yogurt. Store the leftover sauce and the chickpea mixture in separate airtight containers in the fridge for up to 4 days.
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