recipes

• Preheat oven to 200°C (400°F).
• In a bowl, toss bell peppers, zucchini, red onion, and cherry tomatoes with 2 tbsp olive oil, oregano, salt, and pepper.
• Spread vegetables on a baking sheet and roast for 25-30 minutes, or until tender and slightly caramelized.
• While vegetables roast, tear the Turkish bread into chunks and place in a large bowl.
• Add the roasted vegetables to the bowl with the bread.
• Add diced cucumbers and crumbled feta.
• In a small bowl, whisk together remaining olive oil and lemon juice.
• Pour dressing over the salad and toss gently to combine.
• Garnish with fresh parsley.
• Serve immediately.

• Preheat oven to 200°C (400°F).
• In a mixing bowl, combine olive oil, honey, lemon juice, cinnamon, coriander, ras el hanout, salt, and pepper.
• Add the carrots and toss to coat evenly.
• Spread the carrots in a single layer on a baking sheet.
• Roast for 25-30 minutes, or until tender and slightly caramelized.
• In the last 5 minutes of roasting, add the chopped dates to the baking sheet.
• Toss to combine.
• Transfer the roasted carrots and dates to a serving dish.
• Garnish with fresh cilantro or parsley.
• Serve warm.

• Heat olive oil in a large pot over medium heat.
• Add onion, carrot, and celery, and cook until softened, about 5 minutes.
• Add garlic and cook for 1 minute more.
• Stir in harissa paste and red pepper flakes (if using), and cook for 1 minute.
• Add canned tomatoes, cannellini beans, and vegetable or chicken stock.
• Bring to a boil, then reduce heat and simmer for 20 minutes.
• Stir in honey and season with salt and pepper to taste.
• If desired, use an immersion blender or transfer to a blender to partially blend the soup for a smoother texture.
• Simmer for another 10 minutes.
• Garnish with fresh cilantro or parsley before serving.

• Preheat oven to 190°C (375°F).
• Butter and sugar 4 ramekins.
• In a bowl, beat egg whites with cream of tartar and lemon juice until soft peaks form.
• Gradually add granulated sugar, beating until stiff and glossy peaks form.
• In another bowl, gently fold raspberry puree into the egg white mixture.
• Divide the mixture evenly among the prepared ramekins.
• Bake for 20-25 minutes, or until puffed and golden.
• Dust with powdered sugar and serve immediately.

• Preheat oven to 200°C (400°F).
• Boil the potatoes until tender, then mash with milk and butter or dairy free alternative, and season.
• In a large skillet, melt butter and sauté onion, carrots, and celery until softened.
• Add garlic and cook for 1 minute.
• Add goat mince and cook until browned, drain any excess fat.
• Stir in tomato paste, red wine, soy sauce, and Worcestershire sauce.
• Add stock and bring to a simmer, then reduce heat and cook for 15 minutes.
• Stir in frozen peas.
• Thicken with flour if necessary.
• Pour the goat ragu into a casserole dish.
• Top evenly with mashed potatoes.
• Bake for 25-30 minutes, or until golden brown.
• Let it rest for 5 minutes before serving.

• Heat the olive oil in a large saucepan over medium heat.
• Add the chopped onion and cook until softened, about 5 minutes.
• Add the risotto rice and stir for 1-2 minutes until it’s coated in the oil.
• Pour in the white wine and stir until it’s absorbed.
• Add a ladleful of hot stock to the rice and stir continuously until absorbed.
• Continue adding stock, one ladleful at a time, stirring constantly.
• Cook until the rice is creamy and al dente, about 20 minutes.
• While the rice cooks, gently poach the smoked haddock in a separate pan with a little stock or water until cooked through, then flake it.
• Stir in the peas, flaked haddock, and butter.
• Stir in the grated Parmesan cheese.
• Season with salt and pepper to taste.
• Serve immediately.

• Preheat oven to 350°F (175°C).
• Spread tortilla chips on a baking sheet.
• In a skillet, combine black beans, pinto beans, bell peppers, onion, and jalapeno (if using).
• Cook over medium heat until vegetables are slightly softened (about 5 minutes).
• Pour bean mixture over tortilla chips.
• Sprinkle with cheddar and Monterey Jack cheese.
• Bake for 10-15 minutes, or until cheese is melted and bubbly.
• Remove from oven and top with salsa, cilantro, and avocado.
• Serve immediately with sour cream.

• Combine corned beef, sauerkraut, Swiss cheese, Thousand Island dressing, cream cheese, green onions, Dijon mustard and caraway seeds (if using) in a mixing bowl.
• Transfer the mixture to a slow cooker.
• Cook on low for 3-4 hours, or until cheese is melted and dip is hot.
• Stir occasionally.
• Season with salt and pepper to taste before serving.
• Serve warm with rye bread cubes, crackers, or vegetables.

For the Wings:

• Place chicken wings in a slow cooker.
• In a bowl, combine buffalo hot sauce, melted butter, Worcestershire sauce, garlic powder, paprika, salt, and pepper.
• Pour sauce over chicken wings and toss to coat.
• Cook on low for 4 hours, or until chicken is tender.

For the Dipping Sauce:

• In a separate bowl, whisk together mayonnaise, sour cream, apple cider vinegar, honey, Dijon mustard, celery seed, salt, and pepper.
• Refrigerate until ready to serve.

Serving the Dish:

• Remove wings from the slow cooker.
• Serve hot with the tangy dipping sauce.

• Preheat oven to 400°F (200°C).
• Pierce eggplants with a fork and place on a baking sheet.
• Bake for 35-40 minutes, or until soft and collapsed.
• Let cool, then peel and scoop out the flesh.
• Place eggplant flesh, walnuts, garlic, lemon juice, and olive oil in a food processor.
• Pulse until smooth but still slightly chunky.
• Transfer to a mixing bowl.
• Stir in parsley, salt, and pepper.
• Chill for at least 30 minutes before serving.