Melt butter in a saucepan over medium heat. Add carrots, onion and salt to saucepan and sauté vegetables, stirring occasionally, until they are softened but not browned, about 10 minutes.

Add ginger, orange zest, broth and water to saucepan; bring to boil and reduce to simmer. Cook until carrots are tender, about 20 minutes.
Remove saucepan from cooktop. Use an immersion blender to purée soup to desired consistency, or use a traditional blender and purée soup in batches. If you desire a thinner soup, add a little water or broth to the purée.

Adjust seasoning and serve with garnish of choice.

In a food processor, pulse the almonds until they resemble coarse sand, making sure they are not ground to a fine paste. Remove from the food processer and reserve in a bowl.

Add the dates, figs and prunes to the food processor; pulse until combined and no large chunks remain.

Add the cocoa powder and reserved ground almonds to the dried fruit mixture and process until combined and soft dough forms. Place mixture in a bowl and chill in the refrigerator for 2 hours. This will allow the mixture to cool and firm, making it easier to roll the truffles.

Using an ice cream scoop or large spoon, scoop out 18 uniform portions of the mixture and roll into perfect round balls. Transfer balls to a silpat* or parchment lined baking tray and reserve in the refrigerator for service.

Just before service, place the pistachios, cocoa and coconut in three separate bowls. Roll 6 of the truffles in the ground pistachio, 6 in the cocoa, and 6 in the coconut, garnish and serve.

Note: Chop your vegetables and chicken into similar size dices. This will ensure that everything cooks evenly and each bite of your sauce has a taste of everything. Also, your sauce looks “So Professional”!

1. Sauté oil, onion, garlic, herb de Provence and oregano dry spices for five minutes in a large pot.

2. Add diced carrots, celery, green pepper, zucchini, jalapeño and sauté for additional ten minutes. Stir occasionally.

3. Add tomatoes, water, tomato paste and roast chicken. Add salt and pepper and a splash of vinegar to taste. Simmer on low heat for an hour.

4. Season to taste with salt and pepper and then serve over your favourite pasta or zucchini noodles. I love using gluten free quinoa spaghetti noodles like in my photo.

4. Top with a drizzle of olive oil, chopped parsley and shaved cheese (whatever you love – I used Jalapeño Jack).

Note:
If you are vegetarian – you can omit the chicken – this sauce is super delicious and jam-packed with veggies! The sauce freezes well.

Lemon curd instructions:

Blitz all the ingredients in a high-speed blender, until smooth and silky. If the consistency is lumpy, add a little more almond milk. Pour into container and chill in fridge to set.

*Note: Japanese sweet potatoes have a red/purple skin and a white/yellow flesh. They are perfectly sweet, and mild tasting, with a chestnut like flavour. If you do not have them in your area, you can use another white sweet potato like Hannah sweet potatoes.

Crust instructions:

Preheat oven to 350F.
Line a round 9” baking dish with parchment paper.
Place all the dry ingredients in a high-speed food processor. Then add the wet ingredients on top and process until the ingredients bind well. Form into a soft but firm ball.
Roll out the ball into a 9.5” round layer on parchment paper. To do this, sprinkle flour on the ball and parchment paper. Then fit layer into a 9” round baking dish.
Bake at 350F for 10 minutes. Cool on a wire rack.

Assembly:

Pour the filling into the baked & completely cooled crust. Smooth the top.
Chill in the fridge for at least 4 hours or overnight.

1. Preheat oven to 400 degrees Fahrenheit. Wash and dry blueberries, toss with light coating of flour set aside.
2. Sift flour, sugar, baking powder, salt together in a large bowl. Add 1/3 cup cubed butter and use pastry cutter to incorporate into flour mixture to crumb state. Add blueberries to flour mixture mixing in gently.
3. Beat eggs and ¾ cup heavy cream together. Make a well in flour mixture, pour in egg/cream mixture. Using a fork mix gently until just combined. Turn out dough onto floured surface and gently need 10 – 12 times until smooth dough is formed. Cut in half and roll each half into 6” circle. Cut each circle into 6 triangles.
4. Place triangles onto baking sheet lined with parchment paper 2” apart. Brush each scone with a light coating of heavy cream, sprinkle with sanding sugar. Bake for 12 – 14 minutes or until golden.
5. While baking whisk together butter, confectioners sugar, vanilla, syrup and water to make glaze.
6. Remove scones from baking sheet. Pour glaze into icing bag or sandwich bag and cut small piece out of corner. Drizzle glaze over scones, serve warm.

Preheat oven to 400.

Cut 14 to 16 of the potatoes in half, drizzle olive oil, salt & pepper, rub all over potatoes & roast cut side up for 25 minutes or until potatoes are soft in the middle to scoop out flesh.

Take the remaining 4 potatoes & thinly slice. Heat a large skillet to high, add olive oil, turn down to medium, place each slice in & gently fry till crispy, about 4 minutes, then flip over for another 4 minutes. Remove and place on kitchen paper, sprinkle with truffle salt.

To make the stuffing, add all stuffing ingredients in large bowl. mix well. Adjust moisture level with extra lemon juice and crab liquid if it’s too crumbly & dry. should be a soft & stick together.

When potatoes are done, cool slightly, scoop out flesh leaving shell in tact to refill with stuffing. Add scooped out potato to the crab mixture and mix well so there are no big potato lumps.

Stuff each potato shell with about a 1 tbsp of stuffing, overflowing is best. Raise oven temp to 425, place in oven & cook for 25 to 30 minutes. Remove from oven, cool a few minutes, plate, garnish with green onion, fresh dill, crispy truffle chip & sprinkle cayenne over each.

Side note, if you have extra filling they make AMAZING potato crab cakes!

*I buy fresh ribeye and then stick them in the freezer for 1-2 hours, just until slightly frozen, so that I can slice them supah thin. Works like a charm, everytime!*

Heat large, non-stick skillet over medium-high heat and grill the cut and buttered side of the hoagie rolls until toasty, golden brown. Spread both sides, lightly, with mayo. Set aside.

Add 1-2 tablespoons butter to the large non-stick skillet over high heat. Add the sliced onions and jalapeno. After a couple of minutes, if necessary, adjust heat to medium-high and cook and flip, about 5-8 minutes, or until golden brown and cooked down. Remove from pan, onto a plate.

Wipe the skillet, with a paper towel, add 1-2 tablespoons butter and return to stove, over high heat. Add sliced steak to the pan, season generously with salt and pepper and cook for 2-4 minutes.
Cheesesteak cheese

Add in onions and jalapenos, and fry and flip for 1-2 minutes. Divide the meat & veggies in half, separating a bit, with a flipper, and lay the cheese slices on top and allow the cheese to melt for 1-2 minutes.

Divide the cheesy, frizzled beef and veggies into four and scoop and slide onto prepared hoagie rolls, pressing down a bit, so that all that succulent frizzleness becomes good friends with those hoagie rolls.

Cut each sandwich in half, and serve up hot and juicy, with chips or salad. Mmmmmm!

1. Set oven to Broil
2. Add EVOO, onion, garlic, basil, oregano and parsley to a Large Cast Iron Pan and stir together.
3. Once oven is at temperature, put Cast Iron Pan in the Oven for 1-2mins until oil is sizzling but ensure seasoning does not burn.
4. Remove Pan, stir seasoning and place back in oven for 1 more minute.
5. Remove pan and immediately add in can of diced tomatoes (please keep canning liquid with tomatoes!) and stir into seasoning mixture.
6. Put back in oven for 4-5mins and watch to ensure it doesn’t burn.
7. While it is in the oven cut your Halibut into approx 2 inch chunks and add salt and pepper to fillets.
8. Once the Tomato sauce has a rolling bubble, remove pan and add in fish. Make sure to press the fish into the liquid a little bit but not completely covered.
9. Place pan back in oven (still on broil) for approx 5-8 mins depending on thickness of fish.
10. Remove pan once fish has been just cooked and remains juicy and flaky.
11. This can be eaten on its own or over a bed of rice.
I hope you enjoy!

Mix together the brown sugar and oil until well blended. Add the applesauce, vanilla, milk and eggs and mix it all together (it is alright if some small coconut oil lumps remain). The mixture will be very liquidy at this point.

Stir together the flours, cocoa, baking soda and baking powder, ensuring there are no cocoa or flour lumps. Add the dry ingredients to the wet. At first, mix slowly until the dry ingredients are mostly incorporated, then mix on medium speed until well combined. Once again there may be some small coconut oil lumps, but that is okay. Stir in the coconut.

Preheat the oven to 350 degrees fahrenheit.
Line the muffin tin with muffin cups and fill them to about 1/4 inch from the top.

Mix together the topping ingredients, just with your fingers or a spoon, and spread this mixture on top of the batter. Press the topping down slightly, just so it sticks.
Bake 20-22 minutes for large muffins or 13 minutes for minis. Makes 17 large muffins.