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Bangers & Mash
  • 8 bratwurst sausages (gluten free)
  • 1 yellow onion
  • 1lb cauliflower florets
  • 28 grams demi glace packet
  • ¼ cup sour cream
  • 2lb potatoes
  • 4 TBLS oil
  • 1.5 cups water

 

  1. Before starting, wash and dry all produce.
  2. Cut potatoes into 1/2-inch pieces. Combine potatoes, 1 tsp salt and enough water 1 inch above the potatoes in a large pot. Cover and bring to a boil over high heat.
  3. Depending on the size of the onion use half or the whole onion. Peel and cut in half lay the flat side down this will make it easier to slice. Now slice ¼ inch julienne long thin slices of the onion. Get a medium size pot and add 2Tbls of oil on medium-low heat and add the sliced onion. Stirring frequently cook the onions down until they are translucent (clear) 10-15 min. Add 1.5 cups of warm water into it, now add the demi packet, whisking until smooth bring to a boil and set aside.
  4. Use 2 Tbls of oil and cook the sausage links in a skillet over medium-low heat until browned on all sides, about 5-7 minutes per side.
  5. Cut cauliflower into small florets, put into a small pot and cover with water steam on medium to low heat on a burner for 7-10 min.
  6. Once potatoes are boiling, reduce the heat to medium. Simmer, uncovered, until potatoes are fork-tender, 10-12 min. Drain and return the potatoes to the same pot. Add ¼ cup sour cream. Using a masher, mash together until creamy. Season with salt and pepper
  7. Portion out the mashed potatoes, bratwurst sausages smoother in gravy and add the side of cauliflower.

 

Bangers and mash get its name because sausages used to burst (or bang) while cooking, due to rusk (dried bread) being added to the meat. Mash, meanwhile, refers to the mashed potatoes.

Butter Chicken
  • 700 grams chicken thighs
  • 473 ml butter chicken sauce (mild)
  • 2 cups rice
  • 2 TBLS oil

 

  1. Add 2 1/2 cups water in a medium pot. Cover and bring to a boil over high heat. Add rice to the pot of boiling water. Reduce heat to low. Cook, still covered, until rice is tender and liquid is absorbed, 12-16 min.
  2. Clean the white fat off the chicken legs and cut into ½ cubes, set into a bowl. Wash your hands cutting board and knife right away to stop cross contamination, next turn on burner to medium -high heat with a medium-large pot on the stove with 2TBLS of oil in it when hot cook the chicken in the pot stirring occasionally until chicken is cooked (74C-165F) turn burner to low-medium heat and add butter chicken sauce heat until bubbling and continue to stir so it does not burn to the bottom of the pot.

 

*** If you find the sauce to spicy you can thin out with water or cream add this before heating.

If you use milk, mix the sauce and milk in a bowl before adding as the milk will split in a hot liquid and curdle ***

Shepherd’s Pie
  • 500 grams ground beef
  •  224 grams frozen carrots & peas
  • 300 grams of marinara
  • 2lb baby red potatoes
  • ¼ cup sour cream
  • 1 head romaine lettuce
  • ¼ cup Caesar dressing
  • 2 TBLS oil

 

  1. Pre heat oven to 375. Wash and dry all produce.
  2. In a medium-large size frying pan add 2Tbls of oil and heat on med-high heat. When oil is hot, add in the ground beef, season with salt and pepper. Cook the ground beef for approximately 5-7 min breaking the ground beef up until there is no pink left in the meat. Strain out access fat.
  3. Cut baby red potatoes into 1/2-inch pieces. Combine potatoes, 1 tsp salt and enough water 1 inch above the potatoes in a large pot. Cover and bring to a boil over high heat.
  4. Once boiling, reduce the heat to medium. Simmer, uncovered, until potatoes are fork-tender, 10-12 min. Drain and return the potatoes to the same pot and ¼ cup sour cream. Using a masher, mash together until creamy. Season with salt and pepper.
  5. When Ground beef is cooked and drained of access fat add the marinara carrots and peas and put on low heat for 2 min until warm.
  6. Using a 10×10 casserole baking dish first add your marinara, ground beef and vegetable mix. Then spread your mashed potatoes on top.
  7. Place on the middle rack of the oven for 15-20 minutes depending on how browned you like your potato top.
  8. While the Sheppard’s pie is cooking cut up your romaine lettuce put in a bowl and toss in Caesar dressing. Either portion onto plates or serve family style.
  9. As soon as shepherd’s pie is finished cooking serve immediate with salad.
Vegetarian Shepherd’s Pie

473 ml can black beans

 224 grams frozen carrots & peas

300 grams of marinara

2lb baby red potatoes

¼ cup sour cream

1 head romaine lettuce

¼ cup Caesar dressing

2 TBLS oil

 

 

  1. Pre heat oven to 375. Wash and dry all produce.
  2. In a medium-large size frying pan add 2Tbls of oil and heat on med-high heat. When oil is hot adding the black beans, season with salt and pepper. Cook for 3-5 min.
  3. Cut baby red potatoes into 1/2-inch pieces. Combine potatoes, 1 tsp salt and enough water 1 inch above the potatoes in a large pot. Cover and bring to a boil over high heat.
  4. Once boiling, reduce the heat to medium. Simmer, uncovered, until potatoes are fork-tender, 10-12 min. Drain and return the potatoes to the same pot and ¼ cup sour cream. Using a masher, mash together until creamy. Season with salt and pepper
  5. When black beans are cooked add the marinara carrots and peas and put on low heat for 2 min until warm.
  6. Using a 10×10 casserole baking dish first add your marinara, ground beef and vegetable mix. Then spread your mashed potatoes on top.
  7. Place on the middle rack of the oven for 15-20 minutes depending on how browned you like your potato top.
  8. While the Sheppard’s pie is cooking cut up your romaine lettuce put in a bowl and toss in Caesar dressing. Either portion onto plates or serve family style.
  9. As soon as shepherd’s pie is finished cooking serve immediate with salad.
Butter Tofu

500 grams tofu

473 ml butter chicken sauce (mild & vegetarian)

2 cups rice

2 TBLS oil

 

  1. Add 2 1/2 cups water in a medium pot. Cover and bring to a boil over high heat. Add rice to the pot of boiling water. Reduce heat to low. Cook, still covered, until rice is tender and liquid is absorbed, 12-16 min
  2. Cut tofu into ½ cubes, set into a bowl. Next turn on burner to medium -high heat with a medium -large pot on the stove with 2TBLS of oil in it when put tofu into the pot stirring occasionally until tofu is seared about 3-5 min, turn burner to low-medium heat and add butter tofu sauce heat until bubbling and continue to stir so it does not burn to the bottom of the pot.

 

*** If you find the sauce to spicy you can thin out with water or cream add this before heating.

If you use milk, mix the sauce and milk in a bowl before adding as the milk will split in a hot liquid and curdle ***

Veggie Patties & Mash
  • 4 veggie patties (gluten free)
  • 1 yellow onion
  • 1lb cauliflower florets
  • 28 grams french onion soup packet
  • ¼ cup sour cream
  • 2lb potatoes
  • 4 TBLS oil
  • 1.5 cups water

 

  1. Before starting, wash and dry all produce.
  2. Cut potatoes into 1/2-inch pieces. Combine potatoes, 1 tsp salt and enough water 1 inch above the potatoes in a large pot. Cover and bring to a boil over high heat.
  3. Depending on the size of the onion use half or the whole onion. Peel and cut in half lay the flat side down this will make it easier to slice. Now slice ¼ inch julienne long thin slices of the onion. Get a medium size pot and add 2Tbls of oil on medium-low heat and add the sliced onion. Stirring frequently cook the onions down until they are translucent (clear) 10-15 min. Add 1.5 cups of warm water into it, now add the French onion soup packet, whisking until smooth bring to a boil and set aside.
  4. Use 2Tbls of oil and cook the veggie patties in a skillet over medium-low heat for about 2-3 minutes per side.
  5. Cut cauliflower into small florets, put into a small pot and cover with water steam on medium to low heat on a burner for 7-10 min.
  6. Once the potatoes boiling, reduce the heat to medium. Simmer, uncovered, until potatoes are fork-tender, 10-12 min. Drain and return the potatoes to the same pot. Add ¼ cup sour cream. Using a masher, mash together until creamy. Season with salt and pepper.
  7. Portion cut the mashed potatoes, veggie patties smoother in vegetarian gravy and add the side of cauliflower.

 

Bangers and mash get its name because sausages used to burst (or bang) while cooking, due to rusk (dried bread) being added to the meat. Mash, meanwhile, refers to the mashed potatoes.

BBQ Chicken Legs
  • 2lb chicken legs
  • 2lb potatoes
  • 1lb parsnips
  • 1lb carrots
  • BBQ sauce
  • 2 tbls oil

 

  1. Before starting, preheat oven to 375°F and wash and dry all produce.
  2. Set the chicken legs in a bowl, then add the BBQ sauce and toss. Place them in an oven friendly dish or baking sheet with parchment paper if you have any. Set in the middle oven rack when oven is done pre-heating. Cook for 20-30min. To check, pierce the meat with a skewer and the juices should run clear.
  3. Cut potatoes into 1/2-inch pieces. Combine potatoes, 2 tsp salt and enough water 1 inch above the potatoes in a large pot. Cover and bring to a boil over high heat. Peel carrots and parsnips, then cut them in half diagonally and slice a quart inch thick on an angle set aside in a pot with enough cold water to cover 1 inch above the carrots. When potatoes are almost done place the pot on high heat with a lid and boil for 6-8 min depends on your texture of the vegetable you prefer. Strain and season with salt and pepper.
  4. Once boiling, reduce the heat to medium. Simmer, uncovered, until potatoes are fork-tender, 10-12 min. Drain and return the potatoes to the same pot. Add ¼ cup sour cream. Using a masher, mash together until creamy. Season with salt and pepper.
  5. Divide food into 4 plates and serve immediately.
Pork Gyros & Baby Red Potatoes
  • 500 grams of ground pork
  • 4 pitas
  • 224grams dill tzatziki
  • 2 lb baby red potatoes
  • ½ onion
  • 1 cup of cheese
  • 4tbls oil

 

  1. Before starting, preheat oven to 350 F (190C) and wash and dry all produce.
  2. Get a large bowl to toss potatoes in. Wash Potatoes and cut into 1/2. Set them in the bowl, then add 2tbls of oil to potatoes add pinch or two of salt and pepper and toss in the bowl. Put on a baking sheet and cook on the middle rack of the oven for approximately 25-30 minutes until done to your preference.
  3. Dice up ½ an onion set aside.
  4. Heat a large pan over medium-high heat. When pan is hot, add the oil and onion to the pan.  Sautee for 2-3 min then add the pork breaking up into smaller pieces, until no pink remains, 4-5 min. Season with salt and pepper. If you have a lot of access oil in the pan drain out oil.
  5. When the potatoes are done warm the pitas in the oven on the lower rack for 1 minute. You only want to warm them not toast them.
  6. Take pitas out of the oven spread dill tzatziki on each pita then evenly add the lamb mixture to the pitas top with shredded cheese and serve immediately with baby red potatoes.
Pineapple Curry Chick Pea Stir Fry
  • 540 ml can of chick peas
  • 112 grams of green peas
  • 1 bell pepper
  • ½ medium onion
  • 473 ml pineapple curry sauce
  • 2 cups rice
  • 1 packet of salad greens
  • 112 grams ranch dressing
  • 2 tomatoes   
  • 2 tbsp oil
  • ¼ cup of water

 

  1. Before starting, wash and dry all produce.
  2. Add 2 1/2 cups water in a medium pot. Cover and bring to a boil over high heat. Add rice to the pot of boiling water. Reduce heat to low. Cook, still covered, until rice is tender and liquid is absorbed, 12-16 min.
  3. Clean, deseed, peel all vegetables and cut into ½ inch pieces.
  4. In a medium size pot turn on burner to medium- high heat and add 2Tbls oil. Once the oil is heater add the onions & bell pepper sautéed for 2-3 min.
  5. Open the can of chick peas, strain and rinse under cold water and to the pot of vegetables with ¼ cup of water to deglaze. Cook stir fry mix until vegetables are firm (3-5min) then add the container of pineapple curry sauce and your green peas.
  6. Divide up the rice into bowls and ladle curry sauce over the rice and serve immediately.
  7. Tender green salad with tomatoes, and a ranch dressing. 
Falafels Mixture

Contains:

  • Chick pea
  • Onion
  • Parsley
  • Chick pea flour
  • Cumin
  • Coriander
  • Baking soda
  • Roasted garlic
  • Salt & pepper

 

  1. Form falafel mixture into round balls or slider-shaped patties using wet hands. I usually use about 2 tbsp of mixture per falafel. You can make them smaller or larger depending on your personal preference. The balls will stick together loosely at first, but will bind nicely once they begin to fry. 
  2. Fill a skillet with vegetable oil to a depth of 1 ½ inches. I prefer to use cooking oil with a high smoke point, like grapeseed or avocado oil. Vegetable oil will work. Heat the oil slowly over medium heat.
  3. Before frying my first batch of falafel, I like to fry a test one in the center of the pan. If the oil is at the right temperature, it will take 2-3 minutes per side to brown (5-6 minutes total). If it browns faster than that, your oil is too hot and your falafels will not be fully cooked in the center. Cool the oil down slightly and try again. 
  4. When the oil is at the right temperature, fry the falafels in batches of 5-6 at a time till golden brown on both sides. 
  5. Once the falafels are fried, remove them from the oil using a slotted spoon if you have one.
  6. You can also use tongs just be gentle and pick up from the bottom not the sides.
  7. Let them drain on paper towels. Serve the falafels fresh and hot on the pita with tzatziki and cheese. Serve with a side of baby red potatoes.
Vegetarian Lasagna
  • Frozen Lasagna
  • Lasagna noodles (with gluten)
  • Mozzarella cheese
  • Onions, eggplant, mushrooms, garlic, zucchini, bell peppers
  • Romaine lettuce
  • Caesar dressing

 

 

  1. Pre heat oven to 375. Wash and dry all produce.
  2. Place the lasagna on the middle rack in oven for 15 mins with the lid on.
  3. After 15 mins remove lid and cook for and additional 20-25 mins.
  4. When there is 5 mins left for the lasagna to cook, mix the romaine lettuce and Caesar dressing in a medium to large bowl.
  5. Poke a knife in the centre of the lasagna, then touch the knife, to make sure the lasagna is heated through.
  6. Bake garlic bread in oven 5 minutes before lasagna is finished. After 2 minutes open up the buns and have them face up so the garlic butter will cook down into the panini. Do not try pulling apart when cold the butter is hard and will rip the panini.

 

*If you are cooking from frozen, let the lasagna thaw a bit before cooking to prevent the cheese from burning.

Notes:  Lasagna noodles contain gluten.

                Mozzarella cheese is dairy.

                Caesar salad contains anchovies and dairy.

Montreal Smoked Beef Dip & Lemon Wedge Potatoes
  • 500 grams Montréal smoked brisket
  • 1 yellow onion
  • 1 red pepper
  • 2lb potatoes
  • 1 lemon
  • 4 panini buns
  • 28 grams demi glace packet
  • 1.5 cups warm water (not boiling)
  • 4 Tbls oil
  • Salt & Pepper

 

  1. Before starting, preheat oven to 350 F (190C) and wash and dry all produce.
  2. Cut Potatoes into 1/2-inch wedges. Set them in a large bowl. Roll the lemon to soften it up, cut in half and squeeze lemon on top of potatoes, add 2tbls of oil to potatoes add pinch or two of salt and pepper and toss in the bowl.

Put on a baking sheet and cook on the middle rack of the oven for approximately 30-40 minutes until done to your preference.

  1. Deseed bell pepper, slice into ¼ inch (julienne) long thin slices. Depending on the size of the onion use half or the whole onion. Peel and cut in half, lay the flat side down this will make it easier to slice. Now slice ¼ inch (julienne) long thin slices.
  2. Get a small pot and pour 1.5 cups of warm water into it add the demi packet, whisking until smooth bring to a boil and set aside.
  3. In a large pan on med-high heat add 2tbls of oil, when hot add your peppers and onions sautée for 2-3 min until vegetables are soft, take out of pan and place in a bowl. Now add the Montreal smoked brisket and sear for another 2-3 min. Re-add the vegetable mix and demi glace reduce liquid by half.
  4. When the potatoes are done. Slice the panini open length wise, open the paninis and set in the oven on the lower rack for 1-3 minutes to toast them.
  5. Evenly distribute the brisket mix on to bottom buns, place the top on and make a diagonal cut in the middle on the toasted panini. Serve with potato wedges.
Whole Chicken & Rice Dinner
  • 1 whole thawed chicken (frozen chicken will take approximately 2hours to cook)
  • 2 lb carrots
  • 2 cups rice
  • 2Tbls cornstarch
  • 2Tbls water
  • Salt & Pepper

 

  1. Before starting, preheat oven to 400°F and wash and dry all produce.
  2. Place whole, thawed chicken in baking dish. ***See note below if you would like gravy.

Season chicken with salt & pepper and place on middle rack of the oven for approximately 1 Hour. To check, pierce the thigh with a skewer and the juices should run clear.

  1. Add 2 1/2 cups water in a medium pot. Cover and bring to a boil over high heat. Add rice to the pot of boiling water. Reduce heat to low. Cook, still covered, until rice is tender and liquid is absorbed, 12-16 min.
  2. Peel carrots, then cut carrots in half diagonally and slice a quart inch thick on an angle set aside in a pot with enough cold water to cover 1 inch above the carrots. When the rice is almost done place the pot on high heat with a lid and boil for 6-8 min depends on your texture of the vegetable you prefer. Strain and season with salt and pepper.

 

***For gravy: Before adding the chicken to the baking dish, add 2 cups of water to the dish. Add any scrap vegetable peelings, and an onion if you have it, for flavor. Cover with tinfoil or a lid. When the chicken is cooked place the chicken on a platter.

Pour the chicken drippings into a small pot and bring to a boil. While you are waiting for the liquid to boil, mix 2Tbls of cornstarch and 2Tbls of cold water in a cup and mix together. Slowly add the slurry to the boiling liquid while whisking and turn to low heat for 2 minutes to cook out the slurry. Season with salt and pepper.

Pepperoni Pizza
  • 2x 12 ounces pizza dough
  • 448 grams of mixed cheese
  • 224 grams of pepperoni
  • 12fl.ounce of marinara
  • 3 tbls flour
  • 1tsp oil

 

  1. Before starting, preheat oven to 375 F (190C) and wash and dry all produce.
  2. Sprinkle some of the flour on countertop, place pizza dough on flour and use the bag it came in to cover the dough. Let rest there for 10 minutes as it will be easier to roll. Find something round to roll it out with if you do not have a rolling pin. Olive oil bottle or wine bottles work great. This will make 2 x 12-inch pizzas either round or square so use a baking tray or pizza wheel and add 1tsp of oil on to it.
  3. Place the rest of the flour on a clean countertop surface and roll out the pizza dough and place on the baking tray.
  4. Turn the bag of marinara so that one of the bottom corners is empty and cut a small piece off to squeeze out the marinara onto the pizza base, use the bottom of a spoon to spread around the base evenly. Then sprinkle on the mozzarella.
  5. Add the pepperoni evenly around the pizza.
  6. Place on the middle rack of the oven for 10-15 min
  7. When pizza is finished cut into 8 pieces and serve immediately.
Veggie Pizza
  • 2x 12 ounces pizza dough
  • 448 grams of mixed cheese
  • 1 tomato
  • 1 bell pepper
  • 12fl.ounce of marinara
  • 3 tbls flour
  • 1tsp oil

 

  1. Before starting, preheat oven to 375 F (190C) and wash and dry all produce.
  2. Sprinkle some of the flour on countertop, place pizza dough on flour and use the bag it came in to cover the dough. Let rest there for 10 minutes as it will be easier to roll. Find something round to roll it out with if you do not have a rolling pin. Olive oil bottle or wine bottles work great. This will make 2x 12-inch pizzas either round or square so use a baking tray or pizza wheel and add 1tsp of oil on to it.
  3. Place the rest of the flour on a clean countertop surface and roll out the pizza dough and place on the baking tray.
  4. Turn the bag of marinara so that one of the bottom corners is empty and cut a small piece off to squeeze out the marinara onto the pizza base, use the bottom of a spoon to spread around the base evenly. Then sprinkle on the mozzarella.
  5. Clean, deseed all vegetables and cut into ½ inch pieces
  6. Add the tomatoes and bell peeper evenly around the pizza.
  7. Place on the middle rack of the oven for 10-15 min
  8. When pizza is finished cut into 8 pieces and serve immediately.
Vegan Loaf Dinner
  • 500 grams Vegan Loaf
  • 2lb carrots
  • 2 cups rice
  • 1 packet bbq sauce
  • Salt & Pepper

 

  1. Before starting, preheat oven to 400°F and wash and dry all produce.
  2. Mold the vegan loaf on a baking sheet with a piece of parchment paper underneath. Brush BBQ sauce on top of loaf and place in oven for 30-40 min.
  3. Add 2 1/2 cups water in a medium pot. Cover and bring to a boil over high heat. Add rice to the pot of boiling water. Reduce heat to low. Cook, still covered, until rice is tender and liquid is absorbed, 12-16 min.
  4. Peel carrots, then cut carrots in half diagonally and slice a quart inch thick on an angle set aside in a pot with enough cold water to cover 1 inch above the carrots. When potatoes are almost done place the pot on high heat with a lid and boil for 6-8 min depends on your texture of the vegetable you prefer. Strain and season with salt and pepper

 

Vegan Loaf Ingredients

Red pepper, Yellow onion, Green lentils, Chickpeas, Flax seed egg, Garlic, Bbq sauce, Parsley, Paprika, Cumin, Coriander, Salt, Pepper

Tofu Sami & Lemon Wedge Potatoes
  • 500 grams Tofu
  • 1 yellow onion
  • 1 red pepper
  • 2lb potatoes
  • 1 lemon
  • 4 panini buns
  • 28 grams French onion packet
  • 1 cup warm water (not boiling)
  • 4Tbls oil
  • Salt & Pepper

 

  1. Before starting, preheat oven to 350 F (190C) and wash and dry all produce.
  2. Cut Potatoes into 1/2-inch wedges. Set them in a large bowl. Roll the lemon to soften it up, cut in half and squeeze lemon on top of potatoes, add 2tbls of oil to potatoes add pinch or two of salt and pepper and toss in the bowl.

Put on a baking sheet and cook on the middle rack of the oven for approximately 30-40 minutes until done to your preference.

  1. Deseed bell pepper, slice into ¼ inch (julienne) long thin slices. Depending on the size of the onion use half or the whole onion. Peel and cut in half, lay the flat side down this will make it easier to slice. Now slice ¼ inch (julienne) long thin slices.
  2. Get a small pot and pour 1 cup of warm water into it add the french onion packet, whisking until smooth bring to a boil and set aside.
  3. In a large pan on med-high heat add 2tbls of oil, when hot add your peppers and onions sautée for 2-3 min until vegetables are soft, take out of pan and place in a bowl. Now add the tofu cut into four pieces and sear for another 2-3 min and re add the vegetable mix and French onion jus reduce liquid by half or a little more.
  4. When the potatoes are done. Slice the panini open length wise, open the paninis and set in the oven on the lower rack for 1-3 minutes to toast them.
  5. Evenly distribute the mix on to bottom buns, place the top on and make a diagonal cut in the middle on the toasted panini. Serve with potato wedges.
Creamy Bacon Pesto Fusilli & Focaccia bread
  • 454 grams of bacon
  • 473ml container of creamy pesto rose sauce (contains almonds)
  • 340 grams fusilli pasta
  • 1 bell pepper
  • 64 grams of mushrooms
  • 340 grams focaccia dough 
  • 4 tlbs oil

 

  1. Before starting, preheat oven to 350°F (190°C) and wash and dry all produce.
  2. Take Focaccia dough out of the bag and set on counter, put the bag over top; let it rest there for 5 minutes as it will be easier to work with. Get a 8×10 baking dish or bread pan and rub the bottom and sides with a little bit of oil. Find something round to roll it out with if you do not have a rolling pin. Olive oil bottle or wine bottles work great. Roll out to your baking dish size and place in the pan. Now lightly poke your fingers in it so it makes indents, evenly pour 2tbls of oil on the bread dough and season with salt and pepper.
  3. Place the dough on top of your oven and let it rise, it should double in size approx. 20-30 min.
  4. Add 10 cups water and 2 tsp salt to a large pot. Cover and bring to a boil over high heat.
  5. Dice up bacon into ½ inch pieces and set in a bowl.
  6. Thinly slice washed mushrooms set aside. Clean, deseed and cut bell pepper into ½ inch pieces.
  7. While waiting for the water to boil, heat a large non-stick pan over medium heat. When hot, add 2 tbsp oil, cook bacon over medium-high heat 5 to 7 min, stirring occasionally, until brown; drain the fat. Add the mushrooms and bell pepper sautée for 2-3 min. Turn the heat to medium low. Now add the container of pesto rose sauce. Let simmer until you’re ready to serve.
  8. Place focaccia bread on middle rack of the oven and cook for 10-15 min. The top should be brown, also try a toothpick in the center, it should come out clean.
  9. While sauce is cooking add fusilli to the pot of boiling water. Cook, stirring occasionally, until tender 9-10 min, then drain. Lightly season pasta with salt and pepper.
  10. Divide pasta and sauce between plates. Cut and serve focaccia bread
Steamed Apple & Ginger Cod with a citrus raisin couscous and Broccoli florets
  • 4 pieces of cod
  • 1 tsp of ginger
  • 1 apple
  • 1 lemon
  • 1 packet of raisins
  • 1 cup couscous (contains basil)
  • 3 cups of water
  • 3 tbls oil

 

  1. Wash and dry all produce.
  2. Peel ginger and dice up 1 tsp of it. Set it aside.
  3. Peel apple and cut the apple from the core in 4 slices so you have a square core leftover, cut apple flat side into ¼ inch slices and then ¼ inch cubes.
  4. Place a large frying pan on large burner over med-high heat. When heated add 2tbls of oil and sautee ginger and apple for 3-5 minutes until apple is becoming soft.
  5. Cut Broccoli into florets and place in a small pot with 1/ 2 cup of water. Set on back burner. Do not turn on until you start your couscous.
  6. Season cod with salt and pepper; add the cod to the pan and turn the pan to med-low heat. Slowly pour in 3/4 cup of water and cover for 6-8 min make sure cod is stilly flaky not stiff and over cooked. You could always add a splash of white wine if you have any lying around.
  7. Roll lemon with your hand with light pressure to help soften up lemon. Cut lemon in half Squeeze lemon in a small bowl; use the back of a spoon to help squeeze out any extra liquid discard seeds from the juice. Turn broccoli on high heat for 3-5 minutes with a lid.
  8. Get a medium size pot with 1 ¾ cups of water, raisins. Lemon juice, a pinch of salt and a tsp of oil. Bring to a boil and add the couscous. Take off heat, cover and let steam for 5 minutes. Remove lid and fluff with a fork.
  9. Place couscous on each plate with a side of broccoli top with cod and spoon sauce over cod. Enjoy
Cheese Burgers & Fries
  • 500 grams ground beef
  • ½ onion
  • 1 tomato
  • 4 burger buns
  • 224 grams grated cheese
  • 2 lb potatoes
  • Salt & pepper 
  • 4 tbls oil

 

  1. Before starting, preheat oven to 375°F and wash and dry all produce.
  2. Dice up a half onion set to the side in a small bowl, also thinly slice tomato for the burger.
  3. Get a big mixing bowl and set your ground beef in it, now add your diced onion, ½ tsp of salt, ½ tsp pepper and mix with your hands then form 4 equally sized patties. Set them on a plate. Wash your hands do not cross contaminate (20 seconds people I think we all know this now).

*** If you have any spices or herbs you would like to add in from home mix in before molding the patties. ***

  1. Take your potatoes and cut one strip diagonally so now you have a flat base to work with. Place the flat side down and slice the potato into strips then cut them into fry size ¼ of an inch.
  2. Put all your fries in a bowl; toss them in 2tbls of oil with a touch of salt and pepper. Place them on a baking sheet with parchment paper. Cook for 20-30 minutes until potatoes are crisp and golden brown.
  3. While potatoes are cooking place a non-stick pan on medium-low heat add 2 tbls oil. When pan and oil are hot add the burger paddies to the pan and cook for 5-7 min each side. Make sure the meat is cooked no pink in the middle (71°C or 160°F). Drain the oil from the pan and cover the burgers in cheese. Put a splash of water in pan and cover for 1 min the steam will help the cheese melt.
  4. Place burger buns in oven for 1 min to toast them as French fries are finishing.
  5. Evenly divide up fries and place each burger on a bun top with tomato slices and condiments you have at home. Serve immediately.
Creamy Pesto Fusilli & Focaccia bread
  • 1 can chick pea
  • 473 ml container of creamy pesto rose sauce (contains Almonds in pesto)
  • 340 grams fusilli pasta
  • 1 bell pepper
  • 64 grams of mushrooms
  • 340 grams focaccia dough 
  • 4 tlbs oil

 

  1. Before starting, preheat oven to 350°F (190°C) and wash and dry all produce.
  2. Take Focaccia dough out of the bag and set on counter, put the bag over top; let it rest there for 5 minutes as it will be easier to work with. Get a 8×10 baking dish or bread pan and rub the bottom and sides with a little bit of oil. Find something round to roll it out with if you do not have a rolling pin. Olive oil bottle or wine bottles work great. Roll out to your baking dish size and place in the pan. Now lightly poke your fingers in it so it makes indents, evenly pour 2tbls of oil on the bread dough and season with salt and pepper.
  3. Place the dough on top of your oven and let it rise, it should double in size (approx. 20-30 min.).
  4. Add 10 cups water and 2 tsp salt to a large pot. Cover and bring to a boil over high heat.
  5. Thinly slice washed mushrooms set aside. Clean, deseed and cut bell pepper into ½ inch pieces.
  6. While waiting for the water to boil, heat a large non-stick pan over medium heat. When hot, add 2 tbsp oil, cook mushrooms, bell pepper and chick peas over medium-high heat 5 to 7 min, stirring occasionally. Turn the heat to medium–low heat. Add the container of pesto rose sauce. Let simmer until you’re ready to serve.
  7. Place focaccia bread on middle rack of the oven and cook for 10-15 min. The top should be brown, also try putting a toothpick in the center it should come out clean.
  8. While sauce is cooking add fusilli to the pot of boiling water. Cook, stirring occasionally, until tender 9-10 min, then drain. Lightly season pasta with salt and pepper.
  9. Divide pasta and sauce between plates. Cut and serve focaccia bread
Black Bean Burger & Fries
  • 4 black bean patties
  • ½ onion
  • 1 tomato
  • 4 burger buns
  • 224 grams grated cheese
  • 2 lb potatoes
  • Salt & pepper 
  • 3 tbls oil

 

  1. Before starting, preheat oven to 375°F and wash and dry all produce.
  2. Thinly slice a half onion set to the side in a small bowl, also thinly slice tomato for the burger.
  3. Place a small pan on low heat with 1tbls of oil and sautée onions until soft and golden brown colour 5-7 minutes.
  4. Take your potatoes and cut one strip diagonally so now you have a flat base to work with place the flat side down and slice the potato into strips then cut them into fry size ¼ of an inch.
  5. Put all your fries in a bowl; toss them in 2tbls of oil with a touch of salt and pepper. Place them on a baking sheet with parchment paper. Cook for 20-30 minutes until potatoes are crisp and golden brown.
  6. While potatoes are cooking place the black bean patties on another baking sheet or oven friendly pan cook for 5-7 min cover the burgers in cheese. Place burger buns in oven for 1 min to toast them as French fries and burgers are finishing.
  7. Evenly divide up fries and place each burger on a bun top with tomato slices, fried onions and condiments you have at home. Serve immediately.
Shake and Bake Chicken Legs
  • 2lb chicken legs
  • 2lb potatoes
  • 1lb brussel sprouts
  • ½lb peeled baby carrots
  • 2tbls oil
  • 1 shake and bake mix

 

 

  1. Before starting, preheat oven to 375°F and wash and dry all produce.
  2. Set the chicken legs in a bowl, add the shake and bake mix. Place them in an oven friendly dish or baking sheet with parchment paper if you have any. Set in the middle oven rack when oven is done pre heating. Cook for 20-30min. To check, pierce the meat with a skewer and the juices should run clear.
  3. Cut potatoes into 1/2-inch pieces. Combine potatoes, 2 tsp salt and water 1 inch above the potatoes in a large pot. Cover and bring to a boil over high heat.

Once boiling, reduce the heat to medium. Simmer, uncovered, until potatoes are fork-tender, 10-12 min. Drain and return the potatoes to the same pot. Add ¼ cup sour cream. Using a masher, mash together until creamy. Season with salt and pepper.

  1. Clean brussel sprouts and cut into preferred bite sizes. Place into a pot with baby carrots and a ½ cup of water and steam for 5 min on high heat. Strain, season with salt and pepper.
  2. Divide food into 4 plates and serve immediately.
Beef Tacos

Ingredients

  • 500 grams ground beef
  • ½ onion
  • Packet of taco seasoning mix
  • 2/3 cup of water (150ml)  
  • ½ cup salsa
  • ½ cup sour cream
  • 224 grams mozzarella cheese
  • 12 pack of flour tortillas
  • 2cups white rice
  • ½ tablespoon of oil

 

  1. Before starting, wash and dry all produce.
  2. Add 2 1/2 cups water in a medium pot. Cover and bring to a boil over high heat. Add rice to the pot of boiling water. Reduce heat to low. Cook, still covered, until rice is tender and liquid is absorbed, 12-16 min.
  3. While the rice cooks, dice up onion. Get a medium size frying pan and turn on the burner to medium to high heat and add ½ tablespoon oil. Place the onion in and sautée for 1 min. Add ground beef in the pan and cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until brown; drain. Stir in taco seasoning mix and water. Cook over medium heat 3 to 5 minutes, stirring occasionally. Take off heat when finished.
  4. Grate mozzarella cheese set aside in a bowl.
  5. Spoon 2 tablespoons beef mixture into each flour tortilla. Top with salsa, sour cream and cheese. Serve immediately with a side of rice.
Black Bean Tacos

Ingredients

  • 540ml of black beans
  • Packet of taco seasoning mix
  • 2/3 cup of water (150ml) 
  • ½ cup salsa
  • 224 grams grated mozzarella cheese
  • 12 pack of flour tortillas
  • 2cups white rice
  • 1-piece turmeric root
  • 1 tablespoon of oil

 

  1. Before starting, wash and dry all produce.
  2. Peel and cut turmeric root into fine dice and add to step 3.
  3. Place the rice in a small pot and wash with cold water 2 times. After you have washed the rice add 4 cups of water and bring to a boil with the lid on. Reduce heat to low. Cook, still covered, until rice is tender and liquid is absorbed, 15-20 min.
  4. While the rice cooks, open up the can of beans and rinse off under cold water. Get a medium size frying pan, turn the burner to medium-high heat and add 1 tablespoon oil. Place the black beans in the pan when hot and cook 3 to 5 minutes, stirring occasionally. Stir in taco seasoning mix and water. Cook over medium heat 3 to 5 minutes, stirring occasionally. Take off heat when finished.
  5. Spoon 2 tablespoons black bean mixture into each flour tortilla. Top with salsa and cheese. Serve immediately with a side of rice.
Beef Lasagna with Caesar Salad
  • Frozen lasagna (Lasagna noodles, Mozzarella cheese, Tomato marinara, Ground beef)
  • Romaine lettuce
  • Caesar dressing

 

  1. Preheat oven to 375. Wash and dry all produce.
  2. Place the lasagna on the middle rack in oven for 15 mins with the lid on.
  3. After 15 mins remove lid and cook for and additional 20-25 mins.
  4. When there is 5 mins left for the lasagna to cook, mix the romaine lettuce and Caesar dressing in a medium to large bowl.
  5. Poke a knife in the centre of the lasagna, and then touch the knife, to make sure the lasagna is heated through.

 

* If you are cooking from frozen, let the lasagna thaw a bit before cooking to prevent the cheese from burning.

 

Notes: 

Lasagna noodles contain gluten.

Mozzarella cheese is dairy.

Caesar salad contains anchovies and dairy.

Vegetarian Lasagna with Caesar Salad
  • Frozen Lasagna (Lasagna noodles, Mozzarella cheese, Onions, eggplant, mushrooms, garlic, zucchini, bell peppers)
  • Romaine lettuce
  • Caesar dressing

 

  1. Preheat oven to 375. Wash and dry all produce.
  2. Place the lasagna on the middle rack in oven for 15 mins with the lid on.
  3. After 15 mins remove lid and cook for and additional 30 mins.
  4. When there is 5 mins left for the lasagna to cook, mix the romaine lettuce and Caesar dressing in a medium to large bowl.
  5. Poke a knife in the centre of the lasagna, then touch the knife, to make sure the lasagna is heated through.

*If you are cooking from frozen, let the lasagna thaw a bit before cooking to prevent the cheese from burning.

 

Notes: 

Lasagna noodles contain gluten.

Mozzarella cheese is dairy.

Caesar salad contains anchovies and dairy.

Pepperoni (or Veggie) Pizza & Caesar Salad
  • 12 ounce pizza dough
  • 224 grams mozzarella
  • 112 grams of pepperoni
  •   (or vegetables for vegetarian option)
  • 6 fl. ounce of marinara
  • 2Tbls flour
  • Bocconcini balls (fresh mozzarella)
  • 1 head of romaine lettuce
  • 1 packet of Caesar dressing
  • 1tsp oil

Method

  1. Before starting, preheat oven to 375 F (190C) and wash and dry all produce.
  2. Sprinkle some of the flour on countertop, place pizza dough on flour and use the saran wrap to cover the top. Let rest there for 10 minutes as it will be easier to roll. Use a rolling pin to roll it out, or use something round if you do not have a rolling pin. Olive oil bottle or wine bottles work great.

This will make a 12-inch pizza either round or square so use a baking tray or pizza wheel and add 1tsp of oil on to it.

  1. Place the rest of the flour on a clean countertop surface and roll out the pizza dough and place on the baking tray.
  2. Pour the marinara sauce onto the pizza base, use the bottom of a spoon to spread around the base evenly. Then sprinkle on the mozzarella.
  3. Place the pepperoni (or vegetables) evenly around the pizza.
  4. Gently slice bocconcini and place evenly on pizza.
  5. Place on the middle rack of the oven for 10-12 min.
  6. SALAD – Cut up the romaine, place in a big bowl and mix in the Caesar dressing. Set aside.
  7. When pizza is finished cut into 8 pieces and serve immediately with salad.
Lamb Gyros & Lemon Potato Wedges
  • 500 grams of ground lamb
  • 4 pitas
  • 224grams dill tzatziki
  • 1 lemon
  • 2lb potatoes
  • garlic
  • ½ onion
  • 1 head iceberg lettuce
  • 4Tbls oil

 

  1. Before starting, preheat oven to 350 F (190C) and wash and dry all produce.
  2. Get a large bowl to toss potatoes in.
  3. Wash Potatoes and cut into 1/2-inch wedges. Set them in the bowl. Roll the lemon to soften up, cut in half and squeeze lemon on top of potatoes. Add 2Tbls of oil to potatoes, a pinch or two of salt and pepper and toss in the bowl.
  4. Put on a baking sheet and cook on the middle rack of the oven for approximately 30-40 minutes until done to your preference.
  5. Dice up garlic and ½ an onion. Set aside. Clean, deseed, peel all vegetables and cut into ½ inch pieces.
  6. Heat a large pan over medium-high heat. When pan is hot, add the oil, onion and garlic to the pan.  Sautee for 2-3 min then add the lamb, breaking up into smaller pieces and heat until no pink remains, 4-5 min. Season with salt and pepper.
  7. While meat mixture is cooking, thinly slice up ¼ of the iceberg lettuce very thin shreds and set into a bowl.**
  8. When the potatoes are done, warm the pitas in the oven on the lower rack for 1 minute. You only want to warm them not toast them.
  9. Take pitas out of the oven, spread dill tzatziki on each pita, then evenly add the lamb mixture to the pitas. Top with shredded romaine and serve immediately with lemon wedge potatoes.

**House Salad

Use the rest of the romaine lettuce to make a quick salad using ingredients in your house

BBQ Pork Sloppy Joes with Apple Fennel Slaw
  • 500 grams ground pork
  • 4 sesame buns
  • 1 packet of apple fennel slaw (contains sesame oil)
  • Packet of BBQ sauce
  • 2lb yams
  • Broccoli florets
  • ½ pound baby peeled carrots
  • 3 sticks rosemary
  • ¼ cup water

 

Method

  1. Before starting, preheat oven to 350 F (190C) and wash and dry all produce.
  2. Get a large bowl to toss yams in.
  3. Peel yams and cut into 1/2-inch cubes and set them in the bowl. Pull the rosemary leaves off the stem, dice the leaves and mix with potatoes. Add 2Tbls of oil to yams, salt and pepper, and toss in the bowl.
  4. Put on a baking sheet and cook on the middle rack of the oven for approximately 25-30 minutes until done to your preference.
  5. Heat a large pan over medium-high heat. When pan is hot, add the oil and the ground pork breaking up into smaller pieces, and cook until no pink remains, 4-5 min. Season with salt and pepper. Turn to low heat and add the BBQ sauce with ¼ cup of water for 1-2 min until warm.
  6. Cut the broccoli into small florets (some are pre-cut) and add with full baby carrots into a small pot with ¼ cup of water. Cook on med – high heat with a lid for 3-5 min depending on your preferred doneness.
  7. When the yams are done, warm the buns in the oven on the lower rack for 1-3 minute to toast them.
  8. Take the buns out of the oven and evenly spread the pork on each bun top with apple fennel slaw. Serve immediately with curried yams and broccoli florets.
BBQ Pan Seared Tofu with Apple Fennel Slaw
  • 350 grams tofu
  • 4 sesame buns
  • 1 packet of apple fennel slaw (contains sesame oil)
  • Packet of BBQ sauce
  • 2lb yams
  • Broccoli florets
  • ½ pound baby peeled carrots
  • 3 sticks of rosemary

 

  1. Before starting, preheat oven to 350 F (190C) and wash and dry all produce.
  2. Get a large bowl to toss yams in.
  3. Peel yams and cut into 1/2-inch cubes and set them into the bowl. Pull the rosemary leaves off the stem and dice up leaves and mix in with potatoes. Add 2Tbls of oil to yams, add salt and pepper toss in the bowl.
  4. Put on a baking sheet and cook on the middle rack of the oven for approximately 25-30 minutes until done to your preference.
  5. Heat a large pan over medium-low heat. When pan is hot, add the oil and the tofu. Pan sear on each side for 2-3 min and season with salt and pepper. Turn to low heat and add the BBQ sauce for 1-2 min until heated.
  6. Cut the broccoli into small florets (some are pre-cut) and add the broccoli and full baby carrots into a small pot with ¼ cup of water. Cook on med – high heat with a lid for 3-5 min depending on your preferred doneness.
  7. When the yams are done, warm the buns in the oven on the lower rack for 1-3 minute to toast them.
  8. Take the buns out of the oven. Evenly place the tofu on each bun top with apple fennel slaw and serve immediately with rosemary yams and broccoli florets.
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