Baked Potato

Baked Potato

Prep Time: 10 min    Cook Time: 120 min

Serving Size: 2

INGREDIENT

2 Large Russets Potato  (Choose potato that has a even brown skin tone)

2 Tsp Salt

4 Tbs Vegetable Oil

1/2 Cup Sour Cream

2 Stalk Green Onion

1/4 Cup Cheddar

2 Tbs Butter

2 Tsp Crispy Bacon Bits

DIRECTION

Preheat oven to 350 degrees. Scrub the potato, make sure there are no dirt on the skin.

With a fork, pierce the potato for about 8 times each all around the potato. (If you do not pick the potato, it may explode in your oven)

Dry potato and drizzle on vegetable oil and sprinkle potato with salt.

Place potato onto a pan and bake in the middle rack of the oven for 120 minutes.

This will give you a crispy skin and flaky middle, the perfect texture of a bake potato.

Take out potato from the oven and place onto a serving plate.

Take a knife and make two cuts to the potato, making a cross shape indent to the potato.

Spread 1 Tbs of butter onto the inside of the potato. Place cheddar into the middle of the potato, put a scoop of sour cream of top. Sprinkle with some bacon bits and green onions.

Thai Noodle with Cashews

Thai Noodle with Cashews
Prep Time: 15 min    Cook Time: 10 min    Ready In: 25 min
Serving Size: 8



INGREDIENTS

1 Pkg Egg Noodles
1/4 Red Onion
1 Thai Chili
1 Lime
1 Tbs Soy Sauce
1 Tbs Sesame Oil
4 Tbs Fish Sauce
4 Tbs Olive oil
1 Handful of Cilantro

1 1/2 Cup Cashew
4 Tbs Sesame Seeds
4 Tbs Honey



DIRECTIONS

In a blender, blend all ingredients together except cashews, sesame seeds and honey.

Pour smooth mixture into a bowl.

Cook egg noodle as per directions given on the package.




Mix the sauce and cooked noodle together.

Toast the cashew on a pan on medium heat.

Add in sesame seeds and honey and toss until everything is toasted.

Sprinkle the nut mix onto the noodle.

Roasted Bar Nuts

Roasted Bar Nuts
Prep Time: 5 min      Cook Time: 7 min    Ready In: 12 min
Serving Size: 5 Cups


INGREDENTS

5 Cups of Mix Nuts
1/2 Cup Brown Sugar
1/4 Cup Praprika
2 Tbs Roasemary
1 1/2 Tbs Butter (Room Tempature)



DIRECTIONS

Preheat oven to 375 degrees. Place nuts onto a lined sheet pan.
Toast nuts for 5-7 mintues or until the oil starts to seep out from the nuts.

Place the hot nuts into a large bowl, mix in butter and toss. The heat of the nuts will melt the butter.
Add in brown sugar, praprika, roasemary and toss until well mixed.

Place nuts back onto the baking sheet to let cool.

Heirloom Tomato Salad

Heirloom Tomato Salad
Prep Time: 10 min    Cook Time: 0 min     Ready In: 10 min
Serving Size: 8


INGREDIENTS

2 Cups of Basil Leaves
2/3 Cup Olive Oil
1/2 Tsp Salt
1/2 Tsp Ground Black Pepper
1/2 Tsp White Wine Vinegar
5 Cups Assorted Heirloom Tomatoes


DIRECTIONS

Place basil, olive oil, salt, pepper and vinegar into a blender and blend well.
Spread the pesto sauce onto the base of a serving plate.
Cut the tomatoes into what ever shapes you like and place them on top of the pesto.

Tip: You can prep this salad a head of time for any party, the colours of the tomatoes are just wonderful!!

Grilled Eggplant & Mozzarella

Grilled Eggplant & Mozzarella
Prep Time: 5 min      Cook Time: 20 min     Ready In: 25 min
Serving Size: 6


INGREDIENTS

1 Eggplant, Divided into 6 Slice
6 Slice of Mozzarella
12 Pieces Sun Dried Tomato
1 Tbs Dried Basil
2 Tbs Olive Oil
1 Tsp Salt


DIRECTIONS

Preheat oven to 425 degrees.
Brush eggplant with olive oil and sprinkle with salt.
Place eggplant into the oven and bake for 10 minutes.
Take the eggplant out and turn it over. Add a piece of mozzarella onto the eggplant. Garnish with sun dried tomatoes and basil.
Return to oven and bake for another 10 mintues.

Coleslaw

Coleslaw
Prep Time: 25 min    Fridge Time: 30 min    Ready In: 55 min
Serving Size: 4



INGREDIENTS

2 Cup Shredded Green Cabbage
3/4 Cup Shredded Red Cabbage
3/4 Cup Shredded Carrot
1/2 Lemon Zest
1 Tbs White Vinegar
1 Tsp Sugar
1/2 Cup Mayo



DIRECTIONS

In a large bowl, toss zest, carrot and cabbages together.
Add in vinegar, sugar and mayo. Mix ingredients together blended.
Let coleslaw chill in the fridge for at least 30 minutes before serving.

Beets & Yellow Squash

Beets & Yellow Squash
Prep Time: 5 min     Cook Time: 35 min    Ready In: 40 min
Serving Size: 4


INGREDIENTS

One Bunch of Beets (There are two parts: 1) beetroot 2) the leafy stem part chard
4 Yellow Squash
Salt & Pepper to taste
2 Tbs Olive Oil
1 Clove of Garlic



DIRECTIONS

Let's start with cooking the chard.
Rinse the chard and cut them 2" long.
Preheat a pan to medium heat and add in 1 Tbs oil. Add in finely diced garlic and chard.
Satuee chard for 5 minutes and serve.

Now onto the beetroot and squash.
Preheat oven to 400 degrees.
Peel the skin off the beetroot. Dice the beet and squash, about 1".
In a bowl, toss beet root and squash with salt, pepper and olive oil.
Place beetroot and squash into a baking sheet and bake for 35 minutes.

Let vegetable cool for at least 5 minutes before serving.

Sea Asparagus

Sea Asparagus
Prep Time: 5 min     Cook Time: 5 min     Ready In: 10 min
Serving Size: 2



INGREDENTS

Sea Asperagus (Ava. Farmer's Market $5/bag)
1 Clove Garlic
1 Tbs Oil

DIRECTIONS

Preheat a pan to medium heat.

Pour in oil and finely diced garlic.

Add in Sea Asparagus and cook for 5 minutes.

DO NOT ADD SALT.

Zucchini Flower

Zucchini Flower
Prep Time: 10 min    Cook Time: 6 min   Ready In: 16 min
Serving Size: 4

My husband brought me to the Farmer's Market over the weekend and we saw some zucchini flowers.
I cannot resist myself and brought 4 to try out at home.

I have heard so many good comments on how they test so good. So here is my recipe and I have to tell you it is worth a try.


INGREDIENTS

4 Zucchini Flowers
1/4 Cup Ricotta Cheese
4 Basil Leave
1 Can Club Soda
1/2 Cup Flour
1/2 Tps Salt
2 Cup Oil



DIRECTIONS

Cut the stem off the flower as follows:

In a bowl, mix together ricotta, salt and diced basil leaves.
Put this mixture into a pipping bag.


Open up the flower with your fingers to get enough room for pipping tip to fit in and fill flower.

When flowers are filled, twist the tip of the flower so the filling will not spill.

In another bowl, mix together club soda and flour.
holding the tip of the flower, dip whole flower into the batter.

Heat a pan with 2 cups of oil.. Deep fry the flower for 2 minutes turning once.

Cook one to two flower at each time only.

Let flower cool on a paper towel and serve!

Veggie Kabob

Veggie Kabob
Prep Time: 5 min    Cook Time: 15 min   Ready In: 20 min
Serving Size: 3


INGREDIENTS

1 Onion Largely Cubed
1 Zucchini Sliced 1/2 " Thick
1 Cup Mushrooms
1 Green Pepper Largely Cubed
Salt and Pepper to Taste
Olive Oil


DIRECTIONS

Preheat grill to 450 degrees.
Skewers in vegetable alternating different verities.
Cook kabob for 15 minutes, turning as needed.

Vegetarian Quiche

Vegetarian Quiche

Prep Time: 20 min    Cook Time: 40 min    Ready In: 60 min

Serving Size: 4

I had a couple of friends over on the weekend and one of them was vegetarian. She has inspired me to put together a vegetarian quiche!

INGREDENTS

1 Pie Shell (I brought frozen pie shell: Tenderflakes)

1 Package of Frozen Spinach

6 Button Mushroom

4 Eggs

1Tbs Vegetable Oil

1/2 Onion

1/2 Cup Cream

Salt to taste

DIRECTIONS

Follow the instructions from the store brought pie shell. Usually you have to defrost the pie shell and than bake it for about 15 minutes. Let pie cool at room temperature for about 10 minutes.

Pre-heat oven to 350 degrees.Meanwhile, defrost Spinach in a microwave. Put the spinach on high for 3 minutes and the give it a stir and put it back into the microwave for 3 more minutes. Drain all the water from the spinach. You may use paper towel to soak all the water out.

Dice the onion and slice the mushrooms. In a small pan, sautee onion and mushrooms with vegetable oil for 3 minutes. Take pan off heat and stir in spinach add in salt to taste. Place the filling into the pie shell.

Whisk eggs and cream together. I covered the crust of the quiche with aluminum foil so they would not get darken.

 Pour the mixture over the pie filling and let the liquid set. Place quiche into the oven for 40 minutes.

Remove quiche from oven and let sit for 5 minutes before serving!