Wild rice has a delicious, nutty taste and chewy texture and is wonderful paired with vegetables and dried fruits. This versatile wild rice stuffing can be used for squash or sweet potatoes.
Serves: 8 • Total Time: 1 hour
INGREDIENTS
4 sweet potatoes, left whole (or butternut or acorn squash, sliced in half lengthwise)
1 cup wild rice
2 cups vegetable broth
1 tablespoon butter
1 medium yellow onion, chopped
1/2 cup pepitas, toasted
1/4 cup dried dates, roughly chopped
Salt and pepper, to taste
DIRECTIONS
Bake the sweet potatoes whole or butternut squash halves in a 400°F oven until fork tender; about 1 hour.
Place the wild rice in a fine-mesh strainer and rinse in the sink under cold running water. Drain. Place the rice in a saucepan along with vegetable broth. Bring to a boil over high heat.
Reduce heat to a simmer and cover the saucepan. Cook for 45 minutes. Check the rice. It should be chewy and some of the grains will have burst open. If the grains are not tender cook an additional 10 to 15 minutes. Pour into a strainer to drain off any remaining liquid. Fluff the rice with a fork.
In a small skillet, cook the onion in the butter until soft and translucent. Add the pepitas and dates and sauté about 3 minutes. Add the finished wild rice and mix together. Season with salt and pepper, to taste.
Remove butternut squash or sweet potatoes from oven. If you used sweet potatoes, slice each in half lengthwise. Stuff with wild rice mix. Serve.
Rich espresso and milk mingle with the flavours of pumpkin pie spices – cinnamon, nutmeg and clove, to create a fabulous Fall coffee treat.
Total Time: 5-10 minutes • Serves: 1-2
INGREDIENTS
1 cup milk
2 tablespoons pumpkin puree
1/4 teaspoon pumpkin pie spice
1/4 teaspoon pure vanilla extract
1/4 cup hot espresso or strong brewed coffee
Whipped cream, for garnish, if desired
INSTRUCTIONS
1. Combine milk, pumpkin puree, pumpkin pie spice and vanilla extract in a small pan over medium heat and stir until the milk is hot.
2. Whisk vigorously to get the milk foamy for about 30 seconds.
3. Pour the espresso or coffee into a large mug and add the hot milk mixture. Add whipped cream, if desired, and sprinkle with a little extra pumpkin pie spice. Serve and enjoy!
A smooth and creamy tropical delight. This easy, no-bake recipe is sure to please both baker and taste buds. And, remember, sharing is caring!
Time: 40 mins • Servings: 5-6
INGREDIENTS For the Crust:
1 cup of graham cracker crumbs
4 tablespoons melted butter
3 tablespoons brown sugar
For the Filling:
1 pkg. (8-ounce) Philadelphia cream cheese, softened
3/4 cup confectioner’s sugar
3/4 teaspoon vanilla extract
3 mangoes, flesh only, skin removed
1 tablespoon of unflavored gelatin
2 tablespoon of warm water
200 ml of heavy whipping cream
DIRECTIONS 1. Pour graham crumbs into a mixing bowl. Add butter and sugar and mix until combined. 2. Add the mixture to the base of an 8-inch or 10-inch spring form pan. Spread the graham filling out to about to about 1/2 an inch thick. Using a spoon or spatula, press mixture until it’s flattened. 3. Place mango into a blender. Pulse for a few seconds. Then, blend on high speed for about a minute. 4. In a separate bowl, combine the gelatin and the water. Stir until gelatin dissolves.
Add gelatin mixture to the mango mixture; stir until combined. Set aside. 5. In another bowl, mix together Philadelphia cream cheese, confectioner’s sugar, and vanilla extract until smooth and creamy. 6. Using an electric mixer or whisk, beat the whipping cream for 2 to 2 1/2 minutes until thickened. Gently fold the cream cheese mixture into the whipped cream combined and smooth. 7. Spoon cheese mixture over the graham cracker base and smooth evenly using a spatula. 8. Spoon the mango puree over the top and smooth it out. 9. Place the mango cheesecake in the fridge for at least 4 hours, or preferably chill overnight. 10. To serve, using a sharp knife, gently cut around the outside edge of the cheesecake to loosen it from the springform pan. Unlatch, and remove the outer shell of the pan.
NOTE: If desired, you can garnish the cheesecake with piped whipped cream or mango slices.
A healthier alternative to pizza crust, Eggplant topped with ham and cheese makes a delicious pizza. Ready in 30 minutes! Servings: 4
INGREDIENTS
2 large eggplants
Salt
Olive oil
Eggplant is a fat free, low-sodium food that is high in fiber and low in calories, and a good source of vitamin C, calcium and potassium. A one-cup serving of raw eggplant is only 20 calories!
Pizza Sauce
1 jar (15 oz) marinara sauce
½ cup Parmesan cheese
¼ cup chopped fresh basil
1 tablespoon garlic powder
1 teaspoon salt
1 teaspoon pepper
½ teaspoon red pepper flakes, optional
Topping
2 cups mozzarella cheese
1 cup cheddar cheese
8 slices rosemary seasoned ham
1 medium red onion, thinly sliced
10 cherry tomatoes, halved
DIRECTIONS
1. Preheat oven to 350°F.
2. Slice the eggplant in half, lengthwise. Brush each eggplant slice with oil and season with salt. Arrange on a baking sheet and bake until browned and almost tender, 20-25 minutes.
3. In a medium bowl, combine all pizza sauce ingredients.
4. Remove eggplant slices from the oven and spoon about 2 tablespoons of the sauce mixture over each one. Add 2 slices of ham to each eggplant half, and sprinkle on cheese. Add cherry tomatoes and sliced red onion.
5. Return to oven for 2-3 minutes to melt the cheese.
Delicious grilled fresh vegetables in a simple soy vinaigrette. The perfect side dish for summer meals!
PREP TIME: 5 mins COOK TIME: 10 mins
INGREDIENTS
3 eggplant (aubergine), sliced
3 medium zucchini, sliced
1/2 lb. green beans
8 oz. pkg. mushrooms, sliced
Extra-virgin olive oil for brushing (about 1/4 cup)
1 Tablespoon coarse sea salt
½ Tablespoon freshly ground black pepper
toasted sesame seeds for serving
DIRECTIONS
1. Brush the vegetables with the olive oil and season with the salt and pepper. Place the vegetables on a preheated grill and cook, uncovered, for about 10 minutes, until vegetables are slightly softened but still crunchy and marked by the grill.
2. Toss vegetables with soy vinaigrette, sprinkle with toasted sesame seeds, and serve.
Soy vinaigrette
1 Tablespoon sesame oil
2 Tablespoons seasoned rice vinegar
2 Tablespoons soy sauce
1 teaspoon minced fresh ginger
1 Tablespoon minced shallots
1 Tablespoon water
1/4 teaspoon salt
½ teaspoon freshly ground black pepper
In a small bowl, add rice vinegar, soy sauce, ginger, shallots, water, salt and pepper. Gradually whisk in the oil.
Classic Italian flavour in a quick to prepare meal you and your family can enjoy any night of the week.
Prep/Total Time: 30 min. Makes: 6 servings
INGREDIENTS
2-1/2 cups uncooked penne pasta
17 oz pkg Italian sausage, casings removed
8 oz pkg mushrooms, sliced
3 cloves garlic, minced
8 oz spinach
1 tablespoon olive or canola oil
1 can (14-1/2 ounces) stewed tomatoes, cut up
1 can (8 ounces) tomato sauce
1 teaspoon garlic powder
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon crushed red pepper flakes, optional
Grated Parmesan cheese, optional
DIRECTIONS
1. Cook pasta according to package directions.
2. Meanwhile, in a large skillet, cook the sausage, and mushrooms in oil over medium heat until sausage is cooked through and browned (NOTE: Use a heavy spoon or fork to crumble the sausage while it is cooking). Add minced garlic and cook for 1 minute. Add spinach and cook just until wilted, about 2 minutes.
3. Add the stewed tomatoes, tomato sauce and seasonings; heat through.
4. Drain pasta; toss with tomato mixture. Sprinkle with grated cheese if desired.
Wild rice has a delicious, nutty taste and chewy texture and is wonderful paired with vegetables and dried fruits. This versatile wild rice stuffing can be used for squash or sweet potatoes. 
Rich espresso and milk mingle with the flavours of pumpkin pie spices – cinnamon, nutmeg and clove, to create a fabulous Fall coffee treat.
A smooth and creamy tropical delight. This easy, no-bake recipe is sure to please both baker and taste buds. And, remember, sharing is caring!
A healthier alternative to pizza crust, Eggplant topped with ham and cheese makes a delicious pizza. Ready in 30 minutes! Servings: 4
Delicious grilled fresh vegetables in a simple soy vinaigrette. The perfect side dish for summer meals!
Classic Italian flavour in a quick to prepare meal you and your family can enjoy any night of the week.
