Greek Yoghurt Caesar Dressing

Adapted from  Yummly
 
Ingredients:

Salt
3 garlic cloves, crushed
1/2 tsp mustard powder
1 lemon, zest and juice
3 Tbsp olive oil
2 Tbsp mayonnaise
5 Tbsp Greek yoghurt
2 Tbsp parmesean
Lettuce

Optional:
Chicken breasts, skin-less


Directions:

Crush the garlic cloves with a pinch of salt using the flat of a knife or a garlic press.

Toss into a bowl with the olive oil, lemon juice, lemon zest, and mustard powder. Beat together with a fork.

Add the mayo and yoghurt and most of the parmesan, then mix together well.

Optional: If adding chicken to your salad, use a couple tablespoons of the dressing to rub into the chicken as a marinade and let sit about an hour before grilling it. Once cooked and cooled, slice and add to your salad.

Prepare your lettuce and then toss with the dressing. Sprinkle any remaining parmesean on top and enjoy!

Pasta with Lemon, Garlic,and Thyme Mushrooms

Adapted from Nigella's

Ingredients

225 grams mushrooms
80 ml extra virgin olive oil
1 tablespoon Maldon salt (or 1½ tsps table salt)
1 small clove garlic (crushed)
zest and juice of 1 lemon
2 tsps dried thyme
500 grams pasta
1 bunch fresh parsley (chopped)
2 - 3 tablespoons freshly grated Parmesan cheese
freshly ground black pepper
 

DIRECTIONS

Mix in a large pan the oil, salt, crushed garlic, lemon juice and zest, and marvelously scented thyme.

While that simmers, Slice the mushrooms finely, then add the mushrooms to the pan.

Cook the pasta according to packet instructions and drain loosely, retaining some water. Remove the pan from the heat and quickly put the drained pasta into the bowl with the mushroom mixture.

Toss everything together well, portion everything out onto plates, then add the chopped parsley, grated cheese and pepper to taste.

Sauteed Escarole with Parmesan and Toasted Walnuts

INGREDIENTS

1 large head of escarole
3 Tbsp walnuts, coarsely chopped
1 Tbsp olive oil
2 cloves garlic, peeled and diced
Red pepper flakes, pinch
1 Tbsp Parmesan cheese
Sea salt, to taste
Pepper, to taste

DIRECTIONS

Cut the escarole head in half. Cut off the core end and discard. Slice escarole into ribbons, just over one inch thick. Wash escarole and dry well. Set aside.

Heat a small frying pan. Add in walnuts and toast in the dry pan until nuts slightly turn brown, approximately 2 to 3 minutes. Shake pan while toasting. Set aside.

Heat a heavy non-stick pan over medium-high heat. Add olive oil, garlic, and red pepper flakes. Saute until garlic becomes translucent. Add in the escarole one handful at a time. Saute escarole until it is slightly wilted, but not completely soft, about 3 to 4 minutes.

Remove escarole and place on serving dish. Season to taste with sea salt and pepper, sprinkle with Parmesan cheese, and sprinkle toasted walnuts on top. This dish is best when served immediately.

Baked Eggplant Parmesan

INGREDIENTS

3/4 cup plain bread crumbs
3/4 cup finely grated Parmesan cheese, plus 2 tablespoons for topping
1 tsp oregano
1/2 tsp basil
Coarse sea salt and ground pepper, to taste
2 large eggs
2 large eggplants (2 1/2 pounds total), peeled and sliced into 1/2-inch rounds
2 jars (6 cups) of pasta sauce
1 1/2 cups shredded mozzarella

DIRECTIONS

Preheat oven to 375 degrees Fahrenheit. Lightly oil two cookie sheets and set them aside.

In a shallow bowl or deep saucer, combine the bread crumbs, 3/4 cup of Parmesan, oregano, basil, salt, and pepper.

In another shallow bowl, whisk the eggs with 2 tablespoons of water.

Dip the eggplant slices in the egg mixture and then coat them well with the breadcrumb mixture. Place on oiled cookie sheets. Bake until golden brown on bottom; about 20 to 25 minutes. Turn slices and continue baking until browned on other side; about another 20 to 25 minutes. Remove from oven, then raise oven heat to 400 degrees Fahrenheit.

Spread 2 cups of the pasta sauce in a 9-by-13-inch baking dish. Arrange half the eggplant in the dish, cover with another 2 cups of the sauce, then cover with a 1/2 cup of the mozzarella. Repeat with remaining eggplant, sauce, and mozzarella. Top with remaining 2 tablespoons of Parmesan. Bake until sauce is bubbling and the cheese is melted; about 15 to 20 minutes. Let stand for 5 minutes before serving.

Oven Roasted Cauliflower

INGREDIENTS

3 cups uncooked cauliflower florets (about one small head), cut small
1 garlic clove, chopped
2 Tbsp extra virgin olive oil
Sea salt and ground pepper, to taste
2 tsp lemon juice
2 Tbsp finely grated Parmesan

DIRECTIONS

Preheat oven to 450 degrees Fahrenheit.

Toss the cauliflower with the garlic, olive oil, salt, pepper, and lemon juice so all the florets are coated and seasoned. Spread in a single layer in a baking dish and place in the centre of the oven.

Roast for about 25 to 35 minutes, stirring occasionally so they cook evenly. Remove from oven and top with Parmesan. Serve hot.

Quinoa Croquettes

INGREDIENTS

3/4 cups quinoa
4 large eggs
1/2 tsp sea salt
2/3 cup finely chopped green onions (green parts only) or chives
1 onion, finely chopped
1/3 cup grated Parmesan cheese
3 cloves garlic, finely chopped
About 1 cup bread crumbs
1 Tbsp extra virgin olive oil

DIRECTIONS

Cook the quinoa according to the package directions. Fluff and allow to cool to room temperature.

In a medium bowl, beat the eggs, then add the quinoa, salt, green onions, onion, Parmesan, and garlic. Combine well. Stir in 1 cup of the bread crumbs and then let stand for a few minutes.

If the mixture is too wet, add more breadcrumbs; add water if it is too dry. Form the mixture into twelve balls and flatten each to about 1-inch thick.

Heat a large, heavy skillet over medium-low. Add the oil and allow it to get hot. Add as many croquettes as will fit, cover the skillet, and cook until the bottoms are deeply browned, about 7 to 10 minutes. If they aren't brown after 10 minutes, increase heat to medium and continue to cook until browned. Flip croquettes with a spatula and cook the second sides until golden, about 7 minutes. Remove from skillet and cool on a wire rack. Repeat with remaining croquettes. Serve hot.

Baked Brown Rice Croquettes

INGREDIENTS

Rice balls:
1 1/3 cups brown rice
2 2/3 cups water
2 tsp extra virgin olive oil
3 eggs
1 cup finely cubed mozzarella
3 Tbsp grated Parmesan
1/4 cup fresh basil leaves, chopped, lightly packed
1 jalapeno pepper, seeded and finely minced
2 cloves garlic, minced or crushed
1/2 tsp sea salt
1/4 tsp crushed red pepper flakes

Coating:
2 eggs
2 tsp extra virgin olive oil
1 1/2 cups bread crumbs
Fresh ground black pepper (to taste)

DIRECTIONS

Soak the brown rice overnight in the water in a medium saucepan. Bring to a boil, then reduce the heat to low, cover, and simmer for 30 to 40 minutes, until the water is absorbed. Remove from heat, fluff with a fork, and set aside to cool.

In a large bowl, mix together the other ingredients for the rice balls. Stir in the cooled rice until all the ingredients are well combined.

Preheat an oven to 400 degrees Fahrenheit. Coat the bottom of a glass baking dish with a generous layer of extra virgin olive oil.

To make the coating for the rice balls, whisk together the eggs and olive oil together in a small bowl. In a separate small bowl, stir together the bread crumbs with the black pepper.

Wet your hands to keep everything from sticking to you. Shape some of the rice mixture into a 2-inch ball, then dip it into the egg and oil mixture and then roll it around in the bread crumbs to cover it evenly. Place it in the prepared baking dish.

When all the rice mixture has been shaped and coated, bake until the bottoms of the balls are golden brown, about 15 to 20 minutes. Turn them over and bake for another 10 to 15 minutes. Drain on paper towel and serve hot with a side of salsa or pasta sauce for dipping.

Makes about 18 2-inch croquettes.

Beans & Pumpkin Seeds Salad

INGREDIENTS

1 cup pumpkin seeds
1 bunch cilantro, trimmed
1/3 cup grated Parmesan cheese
3 medium cloves garlic, peeled
2 Tbsp lemon juice
1 tsp chile powder, or to taste
2/3 cup extra virgin olive oil
2 cans cannellini beans, chickpeas, or other mild bean, drained and rinsed well
Spring salad mix or lettuce

DIRECTIONS

Heat a skillet over medium-low heat and add the pumpkin seeds. When they begin to pop, start stirring them. Stir until the seeds look toasted, about 4 or 5 minutes.

In a food processor or blender, blend 1/3 cup of the toasted pumpkin seeds along with the cilantro, Parmesan cheese, garlic, lemon juice, and chile powder until smooth. Continue blending as you gradually drizzle in the olive oil. Taste the pesto and add a pinch or two of sea salt if desired.

In a large bowl, gently toss the beans and the remaining pumpkin seeds with the pesto until well combined. Add the salad greens and toss again, or serve the bean salad on a bed of salad greens or lettuce leaves.

Simple Baked Polenta with Tomato Sauce

INGREDIENTS

2 Tbsp extra virgin olive oil
1/2 large onion, chopped
1 garlic clove, chopped
1 798 mL jar pasta sauce
1 tube of polenta, at room temperature
1/2 cup grated emmental or swiss cheese
Grated Parmesan cheese, to taste (optional)

DIRECTIONS

Preheat the oven to 400 degrees Fahrenheit.

In a sauce pan, heat the olive oil over medium heat. Add the onion and garlic and cook, stirring frequently, until soft. Add pasta sauce and heat.

Slice the polenta into 1/4 inch thick slices. Place half the slices in a greased ovenproof dish. Spoon on half of the pasta sauce and sprinkle with half the cheese. Layer on the other half of the polenta and repeat the pasta sauce and cheese layers. Sprinkle with Parmesan, if using.

Bake until golden; about 20 minutes.

English Pea Salad

INGREDIENTS

1 lb fresh English peas, still in pods
1 bunch fresh mint, washed and dried
1/2 lb spring salad mix, washed and dried
1/4 cup lemon juice
4 Tbsp extra virgin olive oil
Sea salt and ground pepper, to taste
100 g Parmesan cheese

DIRECTIONS

Bring a pot of very salty water to boil. While waiting, remove the peas from their pods. Add the peas to the pot and boil for about 1 minute, just until the colour of the peas changes to bright green. Drain immediately and cool in ice water to stop the cooking and keep the peas bright.

In a bowl, combine the cooked peas with the mint and the spring salad mix. Add the lemon juice, olive oil, and a pinch of salt and pepper.

Shave half of the Parmesan onto a cutting board and reserve. Grate remaining Parmesan quite fine, add to the salad and toss. Taste and adjust seasoning with more lemon juice or olive oil as desired.

Serve immediately, topped with reserved shaved Parmesan cheese.

Pistachio Perfection Penne

INGREDIENTS

3 cups dry penne (or brown rice penne)
4 - 6 Tbsp extra virgin olive oil
1 medium onion, finely chopped
3 cloves garlic, minced or pressed
1 Tbsp fresh basil, finely chopped
1 Tbsp shelled and coarsely crushed roasted pistachios
4 - 6 Tbsp Parmesan cheese, finely grated

DIRECTIONS

Cook penne according to directions on bag.

In the meantime, heat oil in a large frying pan over medium heat. Add onion and garlic and saute until onions are translucent, about 6 to 8 minutes.

Add the basil and pistachios and cook for about 5 minutes. Add the cooked pasta and Parmesan cheese. Toss and serve.

Cilantro Pesto

INGREDIENTS

1 cup cilantro leaves (stems are OK, too), packed
2 Tbsp grated Parmesan cheese
2 cloves garlic, minced
6 Tbsp water
1 Tbsp extra virgin olive oil
1/2 cup sour cream
Sea salt, pepper, and chile powder to taste

DIRECTIONS

Remove the roots from the cilantro, then clean the leaves and stems very well and pat dry. Roughly chop.

Add cilantro, garlic, and Parmesan cheese to a food processor and process until everything seems stuck to the sides and will not chop anymore. Add in the water and the oil and process again.

As the food processor is working, drop the sour cream in from above until you get the consistency you want. Add salt, pepper, and chile powder to taste.

Will keep in the fridge for several days.

Nut-Free Pesto

The flavour and texture of traditional pesto without the nuts.

INGREDIENTS

4 cups fresh basil
1/2 cup extra virgin olive oil
2 Tbsp Parmesan cheese
1 Tbsp oatmeal
3 cloves of garlic (or use roasted garlic for a milder flavour), minced
Sea salt to taste

DIRECTIONS

Place all ingredients in a food processor and pulse until a fine paste is formed.

Ideas for using pesto:
- Spread on a sandwich.
- Spread it on any thin cut of meat or fish, then coat with bread crumbs and quickly saute.
- Mix with extra olive oil or mayonnaise to make a salad dressing. It is especially good on pasta salads.
- Stir into rice, mashed potatoes, or hot vegetables.
- Toss with hot cooked pasta and the heat will bring out the flavours of the basil, garlic, and cheese.
- Drizzle over grilled meats or vegetables.

Chickpeas and Rice

An easy-to-adapt dinner. Try using roasted tomatoes or a bit of pasta sauce instead of sundried tomatoes, add fried zucchini and/or mushrooms, experiment with different spices, or add feta in place of parmesan. A great way to use up leftover rice.

INGREDIENTS

1 cup brown basmati rice (uncooked)
2 cups vegetable broth
2 Tbsp extra virgin olive oil
2 Tbsp butter, divided
1 can chickpeas
1/3 cup parsley, chopped
2 Tbsp sundried tomatoes packed in oil, finely chopped
1 tsp dried basil
1 tsp dried oregano
3/4 tsp sea salt
1 tsp black pepper
1/3 cup parmesan cheese, finely grated

DIRECTIONS

Cook rice in vegetable broth and set aside.

In the meantime, heat the olive oil and half of the butter in a skillet. Add the chickpeas and cook, stirring frequently.

When chickpeas start to turn lightly brown (about 5 minutes), add the parsley and the sundried tomatoes and cook for an additional 5 minutes. Add the basil, oregano, sea salt, and black pepper and cook for an additional 1 to 2 minutes. Remove from heat and mix rice, chickpeas, remaining butter, and parmesan cheese together until the rice is a golden colour. Serve hot.

Cheesy Stuffed Banana Peppers

INGREDIENTS

1 cup shredded mozzarella
1 cup crumbled feta
1/2 cup shredded Parmesan cheese
10 - 12 banana peppers
1 (739 mL) jar pasta sauce

DIRECTIONS

Preheat oven to 375 degrees Fahrenheit.

Mix the three cheeses in a medium-sized bowl.

Prepare the peppers by cutting off tops and carefully scraping out the seeds with a knife (try not to poke holes in the peppers).

Stuff each pepper with the cheese mixture, using the end of a spoon or your finger to pack the cheeses tightly.

Pour a small amount of the sauce into a 9" x 9" baking dish, coating the bottom. Arrange the stuffed peppers into a single layer in the bottom of the dish.

If you had any remaining cheese mixture left, you may sprinkle it on top of the peppers now or simply freeze it for next time. Pour the remaining spaghetti sauce on top of the peppers, covering them completely.

Bake, covered, for 30 to 40 minutes, or until the peppers are soft and the sauce is nice and bubbly. Serve with spaghetti or other pasta.

Arugula Chevre Pasta

INGREDIENTS

8 oz penne (or substitute in brown rice penne)
2 Tbsp extra virgin olive oil
2 Tbsp butter
2 tsp garlic, minced
1 cup fresh mushrooms, sliced
1/2 cup sundried tomatoes
2 cups arugula, chopped
1/2 cup cherry or grape tomatoes, quartered
110 g chevre
1/2 cup Parmesan cheese, grated
Sea salt and pepper, to taste

DIRECTIONS

Cook pasta in lightly salted water until al dente.

In a skillet, heat the olive oil and butter over medium heat. Add the minced garlic, mushrooms and sundried tomatoes. Saute until the mushrooms are tender, about 10 minutes. Add the arugula and cook until it is wilted, about 3 minutes. Serve this mixture over hot penne pasta and top with cherry tomatoes, chevre, and parmesan cheese. Season with salt and pepper.

Chevre Zucchini Gratin

INGREDIENTS

2 lbs zucchini, cut diagonally into 1/4-inch slices
3 Tbsp unsalted butter
1 large onion, halved and thinly sliced
Sea salt
Freshly ground pepper
8 oz chevre, at room temperature
1/2 cup whipping cream
1 oz Parmesan cheese, freshly grated (1/4 cup)
1/4 cup dry bread crumbs

DIRECTIONS

Preheat oven to 350 degrees. Grease a 9 by 13-inch baking dish. Boil zucchini in salted water until tender, but still crisp, about 2 minutes. Drain and pat dry.

Melt butter in a skillet. Add onion and saute until translucent. Arrange one-third of zucchini in prepared dish. Season with salt and pepper. Spread half of onion over zucchini. Repeat layers, seasoning with salt and pepper, and end with zucchini on top.

Crumble chevre into top of a double boiler. Stir in cream. Cook until smooth and thick, 3 to 4 minutes. Thin with an additional 2 to 4 tablespoons cream if too thick. Pour over zucchini layers. Combine Parmesan and bread crumbs. Sprinkle over gratin. Bake 35 to 40 minutes.

Note: May be prepared in advance and refrigerated or frozen. Bring to room temperature before baking.

Quinoa & Broccoli Casserole

INGREDIENTS

1 1/2 cups quinoa
1/2 medium onion, chopped
2 cups broccoli florets cut into bite-sized pieces
1 cup shredded old cheddar, divided 3/4 cup and 1/4 cup
1/4 cup grated Parmesan cheese
1 clove garlic, crushed
1/2 tsp paprika
Sea salt and pepper to taste

DIRECTIONS

Preheat oven to 375 degrees Fahrenheit.

Wash and drain quinoa in a fine mesh strainer 2 or 3 times.

Combine quinoa with 3 cups of water in a medium saucepan. Bring to a boil, reduce heat, and cook for about 15 minutes or until all the water is absorbed.

In the meantime, saute onion for a few minutes and steam broccoli until bright green, about 5 minutes.

Combine vegetables and spices in a mixing bowl, adding in hot, cooked quinoa, Parmesan cheese, and 3/4 cup shredded cheddar cheese. Mix well and press into a lightly greased 8x8 baking dish. Sprinkle with remaining cheddar cheese on top.

Bake uncovered for 15 to 20 minutes, until cheese is melted on top.

English Pea Spread

INGREDIENTS

1 lb fresh English peas (still in their pods)
Squeeze of lemon juice
1/2 cup toasted pine nuts
1/2 cup freshly grated parmesan cheese
Tiny pinch of cayenne
Lemon zest
Sea salt to taste

DIRECTIONS

Bring a saucepan of water to a boil. While the water is heating, remove the peas from their pods and place in a bowl. When the water reaches a boil, add some salt and the peas. Cook between ten and thirty seconds, until just barely tender. Quickly drain.

After draining, puree the peas. Add a generous squeeze of lemon. Add the toasted pine nuts, and puree one more time. Stir in the parmesan, cayenne, a few pinches of lemon zest, and a few pinches of salt. Adjust seasonings to taste.

Spread on crackers or sliced baguette.

Zucchini Fritters

INGREDIENTS

2 medium zucchini, unpeeled & shredded
1 cup of flour
2 beaten eggs
Sea salt to taste
Black pepper to taste
1 tsp of oregano
1 clove minced garlic
1/4 cup of water
1/4 cup of Parmesan cheese

DIRECTIONS

Combine and mix all ingredients. Mixture will be the consistency of pancake batter. Drop by tablespoonfuls into hot oil and fry until golden brown. Drain on paper towels.