Poppy Seed Veggies with Pomegranate and mustard sauce

Poppy Seed Veggies with Pomegranate and Mustard Sauce

-1/2 red onion sliced

-1 zucchinni sliced

-1/2 sweet potato

-3 beets cooked and sliced

-2 tablespoons poppy seed

-different greens (kale, beets greens, collards etc)

-1/2 pomegranate

In a frying pan and add olive oil, once warm add onions and sweet potatoes, zucchinni.  Cook until they are browned.  (already have the beets cooked, peeled and sliced).  Once they are all browned, add poppy seeds.  Then add the greens and continue to stir.  Place in a bowl and top with pomegranate.  

Mustard Maple Sauce

-3 tablespoons of olive oil

-1 tablespoon apple cider vinegar 

-1 teaspoon Dijon mustard

-salt and pepper

-1 tablespoon maple syrup

-juice of half a lemon

Mix and top on salad.

Sweet Potato Soup with Chicken and Pineapple

Sweet Potato Soup with Chicken and Pineapple

-3 sweet potatoes chopped

-1 medium onion

-3 chicken breasts cut into chunks

-3 tablespoons chili powder or fresh chili peppers chopped (2-3)

-3 tablespoons yellow thai curry

-1 tablespoon cumin

-4 cups of veggie/chicken broth

-4-5 lime leaves

-lemon grass chopped (about 2 tablespoons)

-coconut milk

-1/2 a fresh pineapple chopped into chunks

-3 tablespoons soya sauce or tamari

-lime juice (squeeze as serving)

-top with cilantro

-in a large pot (I use my dutch oven) on medium heat add chicken and onions.  When the chicken is cooked add sweet potatoes, allow to cook until soft.  Add broth, spices, and allow to cook until sweet potatoes are soft and break easily.  Then add coconut milk, pineapple and soya sauce.  Allow to cook.  Taste and add more spices depending on your own taste.  I simmered on low for about 3-4 hours, it was a chilly day in Toronto.

Chipotle Veggies with Granny Smith Apples

Chipotle Veggies with Granny Smith Apples

-1 tablespoon olive oil

-2 granny smith apples

-2 handfuls of mushrooms chopped

-1 onion chopped

-1 orange pepper chopped

-1/2 cup red wine

-1/2 chipotle BBQ sauce

-1/2 cup cheddar cheese grated

In a frying pan on medium heat add olive oil, onions and mushrooms allow to cook for a few minutes then add apples and peppers.  Cook until soft (about 10 minutes) stirring occasionally.  Add wine and BBQ sauce and allow to cook down.  Then just before serving top with cheddar cheese mix and serve.

Fresh Tomato Basa in a Red Wine Balsamic Sauce

Tomato Basa in a red wine balsamic sauce

-6-8 small tomatoes

-2 basa fillets

-1/4 cup red wine

-3 tablespoons balsamic vinegar

-1 tablespoon olive oil

-salt and pepper

in a casserole dish place fish.  Cut tomatoes and salt and pepper them, place on top of fish.  Cover with wine, balsamic vinegar and olive oil.  Bake at 400 for 10 minutes.

Kale and Sprout Salad with roasted sweet chili sesame almonds

There are a view farmers markets that sell sprouts here in Toronto, I prefer Brick works and Leslieville markets on the weekends.  You can also but them at health food stores.  This salad was light and refreshing.  The almonds were incredible.  It sounds like some work however it was worth the flavour.         I was lucky to have fresh yellow beans and green beans from my mom's garden and tomatoes from her garden.

Sweet Chili Sesame Almonds

-1/4 cup almonds
-3 tablespoons sweet chili sauce
-2 tablespoons Maple Syrup
-2 tablespoons black sesame seeds

In a frying pan on medium heat, add almonds and allow to warm up, drizzle with the sweet chili sauce and allow it to coat the almonds and to cook down until sticky and all the liquid is absorbed.  Then drizzle with the maple syrup and add the sesame seeds so that they stick to the almonds.  Place in a bowl and allow to cool.

Salad

-1 cup kale
-a handful of other lettuce (I used a spring mix)
-cucumber
-a handful of fresh yellow and green beans
-1 cup of fresh sprouts
-1 carrot chopped
-1/2 small onion

Mix together.  Top with the roasted almonds and mix in olive oil and balsamic vinegar to taste.  May top with tomatoes too and add a sprinkle of salt and pepper.

Maple Almond Asparagus

Quick, easy and tasty.

Maple Almond Asparagus

-1/2 cup almonds
-asparagus, ends trimmed
-1 teaspoon butter or olive oil
-2 tablespoons maple syrup
-salt and pepper optional

-Pan fry blanched almonds, set aside.  In a frying pan on medium heat add butter or oil, add asparagus, cook for a few minutes stirring frequently.  Once the asparagus turns slightly darker green add the maple syrup and allow to coat all the asparagus.  Salt and pepper to taste and toss in almonds stir and serve.  Takes about 7 minutes to cook

Raspberry Salmon with a Raspberry Lemon Ginger sauce

This is my favourite salmon recipe yet.  It was incredible.  I had left over raspberry sauce which I combined with plain yoghurt for breakfast the next day.  The sauce takes a while to cook.  About 30 minutes.

Raspberry Salmon

-Atlantic salmon (I cooked about 2 pounds of salmon)

-1 oz dark rum

-2 tablespoons raspberry vinegar

-the zest of 1 lemon and juice

In a casserole dish place fish skin side down and place the zest of lemon on top of fish.  In a bowl mix the rum, raspberry vinegar and lemon juice.  Pour over fish and cook at 425 for 10-15 mins.

Raspberry Lemon Ginger Sauce 

-1 pint of  raspberries

-the zest and juice of 1 lemon

-2 tablespoons raspberry balsamic vinegar

-1 tablespoon fresh ginger

-2 tablespoons maple syrup

-2 tablespoons brown sugar

-1 cup red wine or cranberry juice

-in a sauce pan add raspberries, zest of the lemon, ginger, maple syrup, brown sugar and wine or cranberry juice.  Cook on medium to create a thicker sauce.  Serve on top of the salmon