Sweet and sour sauce

2 shallots
2 small piece ginger, peeled
1 c garlic
1 T soy sauce
2 t white wine vinegar
1 t mustard
1 t tomato pure
Process everything till smooth.
Serve with chicken, fish, or as a dip

Leek & potato soup
150 g leeks
150 g potatoes
2 stock cubes
800 m water
salt and pepper
Process the leeks and potatoes for 2 second.
Transfer to a large pan.
Add the water and stock cubes.
Bring to the boil, stirring.
Reduce the heat. Cover the pan. Simmer for 20 minutes.
Remove from the heat. Cool for 30 minutes.
Process till smooth. Bring to serving temperature (Don't let it boil).
Adjust the seasoning. Serve with bread. For Vichyssoise, add a couple of chives to the leeks and
potatoes, add a knob of butter to the pan before heating, cool the soup instead of re-heating it, and
whisk in 150ml of cream before serving it cold

Golden Hummus
1 medium sweet potato
19 oz (540 mL) can chickpeas
2 garlic cloves
1 large lemon
generous pinches of salt and freshly ground blackpepper
1 tbsp (15 mL) dark sesame oil
This is an easy way to add nutrients to a dip. Start with a container of store-bought hummus, then give it
a healthy glow with vibrant sweet potato.
Instructions
Pierce potato with a fork, then place in microwave on a piece of paper towel. Microwave on high until
very soft, 4 to 6 minutes. When cool enough to handle, cut in half. Using a spoon, scrape flesh into a
food processor.
Rinse and drain chickpeas. Add to potato. Squeeze 3 tbsp juice from lemon. Add to potato along with
sesame oil, garlic, salt and pepper. Pure until smooth. Spoon into a serving bowl. Serve with cucumber
rounds, steamed fiddleheads or crackers.
Hummus will keep well, covered and refrigerated, up to 2 days.



Basil Pesto
Ingredients
2 to 3 garlic cloves
4 cups packed packed basil leaves, about 2 small bunches
1/2 cup toasted pine nuts (optional)
1/3 cup grated parmesan cheese
2 tbsp freshly squeezed lemon juice, about 1/2 lemon
1/4 tsp salt
1/3 cup olive oil
1/3 cup vegetable oil
Instructions
Drop 2 garlic cloves through the spout of a food processor (or blender) while its running. If you like
garlic, use a third clove. Add basil, pine nuts, cheese, lemon juice and salt. Pulse until finely chopped.
With motor still running, gradually add oils. If using a blender, slowly add oils, stopping after every
couple of tablespoons to scrape down sides with a spatula.
Store It
Pesto will keep well, covered and refrigerated, for up to 1 week. Or freeze it in ice-cube trays and store
the frozen pesto cubes in a resealable freezer bag for up to 3 months.
Mouth-watering variations:
Arugula-almond
In place of basil and pine nuts, use 4 cups fresh arugula leaves and 1/2 cup toasted almonds.
Cilantro-walnut
In place of basil and pine nuts, use 4 cups fresh cilantro (including stems) and 1/2 cup toasted walnuts.
Sun-dried tomato
In place of basil, use 2 cups sun-dried tomatoes packed in oil, patted dry.
3 Ways with Pesto
Roasted Fish
Spread pesto over fillets of halibut, salmon or trout. Roast on a baking sheet in centre of preheated 400F
oven until a knife tip inserted into the thickest part of the fish and held for 10 sec comes out warm, 10
to 15 min.

Feta Spread
Whirl 200 g of feta with 1/4 cup pesto in a food processor. Use as sandwich spread. Or for an easy
appetizer, spread over baguette slices and bake on a baking sheet in centre of preheated 400F oven
until spread is warm and bread is toasted, 4 to 6 min. Top with prosciutto or sliced tomatoes.

Broccoli with Tomatoes
Steam 1 bunch broccoli, cut into florets. Meanwhile, slice 2 tomatoes in half crosswise. Squeeze out
seeds and discard. Coarsely chop tomatoes. Add to a bowl. Mash in 1/4 cup pesto and 2 tbsp freshly
squeezed lemon juice. Add drained hot broccoli and toss. Serve immediately.








White Bean Puree
Ingredients
2 tsp olive oil
3 garlic cloves, minced
2 540 ml cans white beans, drained and rinsed
2 tbsp lemon juice
1/2 tsp salt
Instructions
Heat a saucepan over medium-high. When hot, add oil and garlic. Stir garlic until fragrant, about 30 sec.
Add beans and 1/4 cup water. Simmer until heated through, 4 min.
Remove saucepan from heat and scrape beans into a food processor. Add lemon juice and salt. Pulse 4
to 5 times until coarsely pured.


Avocado Mango Smoothie
Ingredients:
Serves: 4
2 teaspoons fresh lime juice
1 ripe Avocado, halved, pitted and peeled
1 (12 ounce) can chilled mango nectar (like Goya)
2 tablespoons chopped fresh mint leaves
Directions:
In a blender, puree all ingredients and serve in a chilled glass with a lime wedge as a garnish.

Green Mango Shake
3 cups green mangoes, cubed
3 cups water
1 -2 cup ice, crushed
1 1/2 cups brown sugar
Directions:
To make sugar syrup, boil 1 1/2 cups brown sugar in 2 cups of water. Set aside to cool.
In a blender, combine green mango and water. Process until smooth. (If there is no blender, use a large
spoon to mash the green mango in the water.).
Pour in sugar syrup. Add crushed ice. Blend again until smooth. If desired, chill further before serving.














Strawberry Rhubarb Granita
Ingredients
1 cup thinly sliced fresh or frozen rhubarb
1 cup granulated sugar
1/4 tsp salt
8 cups fresh strawberries, hulled (about 2 454g tubs)
2 tbsp lime or lemon juice
2 tsp lime or lemon zest
Granita is a Mediterranean frozen-fruit dessert, like sorbet but with a crystalline texture.

Instructions
Combine rhubarb, 1 cup water, sugar and salt in medium saucepan. Cook over medium-high until
rhubarb is soft, 8 to 9 min. Remove from heat and pour through a strainer into a bowl. Using the bottom
of a ladle, push rhubarb pulp through strainer to extract liquid. Discard pulp.
Whirl half of strawberries with 1 cup water, lime juice and zest in a food processor until no chunks
remain. Pour into a 9 x 13-in. baking dish. Pour strained rhubarb mixture into a food processor with
remaining strawberries. Whirl until smooth. Stir into mixture in baking dish. Cover dish with plastic
wrap. Freeze until firm, about 5 hours. Before serving, let stand at room temperature for 10 min. Scrape
down length of dish with a spoon, forming icy flakes. Scoop into bowls. Granita will keep well for at least
a week.
Switch It Up!
Summer fruit variety of cool granitas:
Pure Strawberry
Prepare and cook sugar mixture, omitting rhubarb. Proceed with recipe.
Kiwi
Prepare and cook sugar mixture, omitting rhubarb. Proceed with recipe, using 8 cups chopped kiwi
(about 1 kg) in place of strawberries.
Cantaloupe
Prepare and cook sugar mixture, omitting rhubarb. Proceed with recipe, using 8 cups chopped
cantaloupe (about 1 kg) in place of strawberries.
BONUS! Mix one of these flavour boosters into any granita: finely sliced fresh basil or mint, or 1/4 cup
fresh-ginger juice.

3 Ways To Serve It!
Sparkly Garnish
Brush whole strawberries with plain yogourt. Dip in granulated sugar.

Pretty Parfait
Layer 3 different flavours of granita in a glass. Garnish with fresh mint.

Posh Appetizer
Bake 3 prosciutto slices on a parchment-lined baking sheet in the centre of a 325F oven until crisp, 12 to
15 min. Let cool. Break into large shards. Serve with cantaloupe granita.





Classic Lemon Tart
Ingredients
1 1/4 cups all-purpose flour
2 tbsp granulated sugar
1 tbsp lemon zest, about 1 lemon
1/2 cup cold unsalted butter, cut into small cubes
1 egg yolk
FOR FILLING:
2 eggs
5 egg yolks
1 cup granulated sugar
1/3 cup 35% cream
2/3 cup lemon juice, about 3 lemons
icing sugar for dusting
Tart and tangy but still deliciously sweet, this impressive dessert is creamy, delicate and oh so easy!

Instructions
Position rack in bottom of oven. Preheat to 350F. Combine flour with sugar and lemon zest in a food
processor and whirl until mixed. Add butter and egg yolk. Whirl just until crumbs start to clump
together, about 1 min. Transfer dough to centre of a 9-in. tart pan with 1 1/8-in. sides and a removable
bottom. Press dough from middle of pan to edges. Using fingertips, press dough up edges of pan until
even with rim. Line pastry with a large sheet of parchment paper. Fill with dried beans or pie weights to
hold pastry in place while it bakes. Place tart pan on a baking sheet. Bake on bottom rack 25 min.
Whisk eggs and egg yolks with sugar in a large bowl until mixed. Whisk in cream, then lemon juice. After
crust has baked 25 min, remove parchment and beans. Pour filling through a sieve into crust. Return tart
(on baking sheet) to bottom rack and bake until edges of filling start to bubble and centre looks smooth,
30 min. Filling should jiggle a bit when pan is lightly shaken. Cool completely on a rack. Refrigerate at
least 1 hour to set filling. To unmold tart, rest pan on an overturned bowl and let rim slip away from
base. Loosen tart from the base with a thin metal spatula. Sift icing sugar overtop just before serving.
Will keep well, refrigerated, up to 2 days.
Prep Tip:
Use the bottom of a large measuring cup to evenly press dough for crust.
















Green Mango Thickie
Ingredients
2 Cups Dairy Free Milk (Like this)
1 Cup Spinach, tightly packed or 2 cups loosely packed (or any other mild greens)
1 Cup Oats (Like this) or one cup of Quinoa (Like this)
2 Cups Chopped Mango: about 2 small mangoes (fresh or frozen)
Instructions
Blend the ingredients in the following order:
1. Blend the dry ingredients and liquid first for a short time
2. Blend the greens next for a short time (if using)
3. Blend the fruit and the rest of the ingredients until smooth (or as smooth as your blender will allow.
High speed blenders may need 2 minutes for a Green Thickie, less powerful blenders may need a lot
more, sometimes 5-10 minutes)
More tips:
Blending this way allows the dry ingredients to be blended for longest, it means the greens will fit in
your blender and your fruit gets less blending so it doesnt become too hot.
- Add more water if required to thin it out.
- Substitute any of the ingredients for whatever you already have.
- If your smoothie is too warm, you can cool it down in the fridge or freeze some of your ingredients
before blending. You can also replace half of the liquids with ice. Add the ice at the end. It is better to
add frozen ingredients at the end to cool the smoothie down.