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Kale Caesar Salad The Keelin and Max variation We usually double for one head big of kale (i.e., fills our silver salad bowl amount of kale) and add extra garlic cloves and optionally a little bit of nutritional yeast or parmesan. Ingredients for the dressing ¼ cup toasted cashews (or just use ground cashews, or other ground nuts….don’t worry about the toasting part….but you could toast them a bit in the oven on a cookie sheet to get a bit more flavour….but don’t think this is absolutely necessary….you can even omit the nuts altogether if you like, but they do add a bit more flavour and protein) 1 clove garlic, chopping up into really tiny pieces 1 tbsp white wine vinegar 1 tbsp lemon juice ¼ tsp. salt 1 tsp. Dijon mustard ¼ cup olive oil ¼ cup canola oil Directions In a food processor, or in a jar, combnine the nuts, vinegar, lemon juice, salt and mustard. Add the oils slowly and shake after each bit to form an emulsion. Toss kale with dressing. Grate lots of reggiano parmesan on top.

Cowboy Caviar Ingredients 15.5 oz. black beans 15.5 oz. black-eyed peas 15 oz. sweet corn 1 cup cilantro chopped ½ cup red bell pepper chopped or diced ½ cup orange bell pepper chopped or diced ½ cup red onions diced 1 tsp. chili powder ½ tsp. kosher salt ¼ cup sugar ½ cup olive oil ⅓ cup white wine vinegar 1 tbsp. fresh lime juice ¼ tsp. garlic powder Directions First and foremost, drain and rinse your beans and corn. I used a couple cleaned paper towels to pat dry the beans and corn after they are rinsed. Using a cutting board, chop and dice all of your vegetables and set them aside. Press and roll, cut the lime in half. Add all of the dry ingredients first then add all of the liquid ingredients one at a time. Mix it all together and serve. Vancouver version adjustments per Maheegan We used 4 cloves fresh garlic instead of garlic powder and used apple cider vinegar instead of white wine. ...

Sweet potatoe and chicken chili Ingredients 1 tablespoon canola oil 1 kg lean ground chicken 2 tablespoons chili powder 1 tablespoon dried oregano 6 stalks celery, diced 2 onions, diced 2 sweet green peppers, diced 1 sweet potato, peeled and grated 2 cans (each 796 mL) diced or stewed tomatoes 2 cans (each 400 mL) sodium-reduced mixed beans, drained and rinsed 1/3 cup white vinegar 2 tablespoons Dijon mustard 2 teaspoons salt 1/2 teaspoon pepper Directions In Dutch oven or large heavy-bottomed saucepan, heat oil over medium-high heat; cook chicken, breaking up with spoon, until no longer pink, about 5 minutes. Stir in chili powder, oregano, celery, onions, green peppers, sweet potato, tomatoes, beans, vinegar, mustard, salt and pepper. Reduce heat to medium; cover and simmer, stirring often, for 1 hour. (Chili will thicken as it sits.) Top with shredded cheddar cheese, a dollop of sour cream and chopped green onions. Makes 10 to 12 servings. Bob’s notes We use ground turkey - I lb or 1 kg - your choice I use 3 peppers of mixed colours Extra onion is ok 😊 I use 1 can each of black beans, red kidneys, 3 bean mixed I use 1 can diced tomatoes and 1 lg can sauce You can add spice if you want. Reference Canadian Living recipe.

Turkey Meatballs Ingredients Meatballs 2 pounds ground turkey ⅓ cup finely chopped fresh basil leaves 2 green onions, white and green parts, finely chopped 4 garlic cloves, minced 1 tablespoon fish sauce 1 tablespoon cornstarch 1 tablespoon sugar 2 teaspoons kosher salt 1 teaspoon red curry paste 2 tablespoons vegetable oil Red Curry Sauce ¾ cup finely diced yellow onion 4 garlic cloves, minced 2 tablespoons red curry paste 2 (14-ounce) cans full-fat coconut milk, shaken 3 tablespoons fresh lime juice (from 2 limes) 1 tablespoon fish sauce 1 tablespoon sugar ½ teaspoon fine sea salt ½ cup thinly sliced fresh basil leaves, plus more for garnish Cooked rice or roasted vegetables, for serving Fresh cilantro leaves, for garnish (optional) Directions Make the meatballs. In a large bowl, combine the turkey, basil, green onions, garlic, fish sauce, cornstarch, sugar, kosher salt, and curry paste. Mix well, then with wet hands, form golf ball–size meatballs (about 2 tablespoons each) and set on a plate. You should have about 20 meatballs. Heat the vegetable oil in a large skillet over medium heat. Once the oil is glistening, working in batches, add the meatballs in a single layer. Cook, undisturbed, until the meatballs are just browned on the bottom, about 3 minutes. Turn them carefully and cook to brown the opposite side, about 3 minutes. Transfer the meatballs back to the plate. Make the sauce. Drain off all but 1 tablespoon oil from the skillet and place over medium heat. Add the onion and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and cook until fragrant, about 1 more minute. Stir in the curry paste. Add the coconut milk and stir vigorously until the paste and milk are fully incorporated and the sauce is smooth. Add the lime juice, fish sauce, sugar, and fine salt. Taste and add more salt as needed. Increase the heat to high and bring to a boil, then return the meatballs to the sauce, discarding any collected juices. Reduce the heat to low, cover, and cook until the sauce has thickened and the meatballs are cooked through, about 20 minutes. Remove the skillet from the heat and stir in the fresh basil. Serve over rice or vegetables, garnished with basil and cilantro, if desired. FYI The full recipe is for the meatballs as an appy for a crowd. I cut the turkey down to 1lb and the coconut milk to 1 can (we use light and it is fine). I add 1/2 red Thai chili for some oomph. I also add thinly sliced red peppers with the onion. The sauce can and has been used for chicken or seafood. You could put anything you make on rice or rice noodles (we have tried both and love it. The basics of this recipe could be used as a playground for almost anything you want to try with it. ...

Beef Moussaka Ingredients Vegetables Cooking spray 1 pound Asian eggplants, unpeeled, cut into 1-inch pieces 1 pound Yukon gold potatoes, unpeeled, cut into 1/2-inch pieces 2 tablespoons olive oil Kosher salt and freshly ground black pepper Meat Sauce 1 tablespoon olive oil 1/2 medium yellow onion, chopped 1 tablespoon tomato paste 1/2 teaspoon dried oregano 1/4 teaspoon ground cinnamon 1/4 teaspoon powdered garlic 1/4 teaspoon ground ginger 1 pound lean ground beef 1/2 cup red wine 2 tablespoons red wine vinegar Kosher salt and freshly ground black pepper 1/4 cup chopped fresh flat-leaf parsley, plus more for garnish Bechamel 2 cups 1-percent milk 1/4 cup all-purpose flour Pinch nutmeg Kosher salt 1 cup grated Parmesan Cooking spray Directions Preheat the oven to 400 degrees F. Spray a rimmed baking sheet with cooking spray. Toss the eggplants, potatoes, olive oil, 1/2 cup water and 1/2 teaspoon each salt and pepper in a large bowl, then spread the vegetables on the baking sheet. Roast until tender, about 45 minutes, tossing the vegetables about halfway through. Set aside. Meanwhile, make the Meat Sauce: Heat the olive oil in a large nonstick skillet over medium heat. Add the onions and cook, stirring, until soft and beginning to brown, 5 to 7 minutes. Add the tomato paste, oregano, cinnamon, garlic and ginger; stir quickly to toast spices evenly. Once fragrant, add 1/2 cup water to the pan and stir to combine, scraping up any brown bits. Add the beef to the pan, stirring with a wooden spoon to break it up, and cook until lightly browned, 8 to 10 minutes. Add the wine, vinegar, 1 teaspoon salt and a few grinds of pepper. Cook until the meat is fully cooked and the juices are reduced slightly, about 5 minutes. Remove from the heat, stir in the parsley and set aside. Make the Bechamel: Put the milk and flour in a small saucepan and whisk until the flour is dissolved. Place the pan over medium heat and whisk continuously until the mixture comes to a boil; continue to whisk until thick enough to coat the back of a spoon, 10 to 12 minutes. Add the nutmeg and 1/2 teaspoon salt. Remove from the heat and whisk in 3/4 cup of the Parmesan; set aside. Assemble the Moussaka: Spray a 3-quart baking dish with cooking spray. Spread the eggplants and potatoes in the bottom of the dish, layer the meat sauce evenly over the vegetables, top with the bechamel and sprinkle with the remaining 1/4 cup of Parmesan. Bake, uncovered, until the top is browned and slightly puffed, 35 to 40 minutes. Garnish with parsley and serve hot. Make-Ahead Tip: The unbaked casserole can be covered and refrigerated overnight before baking. The baked casserole can be frozen for up to 2 weeks; cover with foil and reheat at 350 degrees F until hot, 35 to 45 minutes. Reference The Food Network recipe.

Credit: This recipe came to us from Tom and Norma McK via SaraW, all from Aylmer, Ontario Ingredients - finely chop all of these 1 hamper Roma tomatoes (65 at least) 13 Jalapeno peppers 3 green peppers 6 sweet banana peppers 8 hot peppers (e.g. Habaners or Scorpions) 4 large Purple or Red onions 6 cloves of local garlic Ingredients - the mix 1 1/2 cups vinegar 4 tbsp white sugar 4 tbsp salt 2 bunches of parsley Directions Finely chop the first set of ingredients Combine the chopped veggies with the mix Boil for 20 minutes Ladle into sterile jars

Makes enough for 4 ish people. Ingredients for the pad thai one box of rice noodles one package of raw shrimp (or tofu for you veggies) one large carrot one red pepper one cup of snow peas (the flat little boys) 4 cloves of garlic minced bean sprouts, two green onions and lime juice for garnish For the sauce mix the following in a bowl 2 tsp of Sambal Olek 2 tsp white sugar 1/4 c broth (veggie or chicken) 3 tsp fish sauce 1 tbsp tomato paste 1 tsp hoisin sauce 1 tsp soya sauce Directions Prep: cut 1 large carrot into matchsticks, thinly sliced red pepper, a handful of snow peas. Bring a pot of water to a boil. Turn it off. Place one package of rice noodles in the water. Allow to sit in the water for 4-5 minutes- until soft but still a little bit firm. Do this even if the box says to do it another way - the box always makes them soggy.. Set aside in a strainer and run briefly under cold water. Fry peeled shrimp in sesame oil until just cooked, set aside. Fry up veggies in sesame oil - do not overcook, make sure they are still a little bit firm. Add 1 heaping tbsp of chopped garlic to the pan, once cooked, add your sauce. Once simmering, add the shrimp and noodles. Mix it up. Serve topped with sliced green onions and bean sprouts. Spritz some lime on that shit to keep it fresh

Serves 4 Prep time: 10 minutes Cook time: 15 minutes Ingredients Tofu or chicken, your choice 1 tbsp. vegetable oil 1/2 cup thinly sliced shallots, from 1-2 large shallots 1 tablespoon minced fresh ginger, from a 1 inch knob 2 tbsp. Thai green curry paste 4 cups low sodium chicken broth 1 13.5 oz can of coconut milk 2 tbsp. fish sauce 4 packed teaspoons of dark brown sugar 2 tbsp. fresh lime juice from one lime 1/2 tsp. turmeric For serving 4 oz. thin rice noodles 2 cups shredded cooked chicken, from a rotisserie chicken A handful of chopped fresh cilantro 3 scallions, light and dark green parts, thinly sliced Sciracha sauce Lime wedges Directions Heat the oil in a medium soup pot over medium low heat. Add the shallots and ginger, and cook, stirring frequently, until softened, 3 to 5 minutes. Add the curry paste and cook, stirring constantly for one minute more. Add the chicken broth, coconut milk, fish sauce, brown sugar, lime juice and turmeric; bring to a gentle simmer. Continue simmering, uncovered, for 5 minutes. Meanwhile, cook the rice noodles according to the package instructions. When ready to serve, taste the soup and adjust the seasoning if necessary. Gently reheat the noodles in the microwave, if necessary. Divide the noodles and chicken into serving bowls. Ladle the broth over top and sprinkle with cilantro and scallions. Serve with Sciracha sauce and lime wedges. As the soup sits on the stove, some fat may rise to the surface. Skim if necessary. Reference The original once upon a chef recipe.

Ingredients 225g cauliflower florets 100g kale 1 lime 1 tbsp garlic 1 tbsp ginger 2 tbsp yellow curry paste 1 cup pumpkin puree 3 tsp maple syrup 1/2 cup cashes 3/4 cup organic red quinoa 36g sliced shallot 8g cilantro 1 can coconut milk 1/3 cup crispy onion Spice Blend 1 tsp turmeric 1 tsp chili powder 1/2 tsp cinnamon 1/4 tsp nutmeg 1/4 tsp ground ginger Directions 1. Cook Quinoa Rinse and drain red quinoa ina fine mesh sieve. Follow cooking instructions according to package. 2. Prepare ingredients Cut cauliflower florets into 3/4 inch pieces. Trim stems from kale and slice leaves into 1 inch ribbons. Slice stems into 1/4 inch pieces. Pick and chop cilantro leaves. cut lime in half 3. The Curry Heat 2 tbsp. olive oil in a large saucepan over medium heat. Once hot, add shallots, kale stems, and cauliflower to saucepan. Cook for 3-4 minutes, or until vegetables are starting to brown. Add garlic, ginger, spice blend, and curry paste to saucepan. Cook for 1 minute or until fragrant. Add coconut milk, maple syrup, pumpkin puree, and 1/2 cup water to saucepan. Bring to a low boil then reduce heat to medium-low. Cook for 10-12 minutes, stirring occassionally until curry thickens and cauliflower is fully tender. Add kale and cook 2-3 minutes, or until bright green and tender. Season to taste with salt and pepper Stir in cashews and squeeze in lime juice to taste just before serving. 4. Plate and Serve Divide quinoa into bowls. Ladle curry on top of quinoa. Garnish with cilantro and crispy onions. Enjoy!

Ingredients 6 tbsp. virgin coconut oil, divided 1 medium leek, white and pale green parts only, halved lengthwise, coarsely chopped Kosher salt 1 lb. brussels sprouts, trimmed, halved through stem end ¼ cup red curry paste (without added salt) 2 tsp. palm sugar or light brown sugar 2 tsp. fish sauce, plus more 4 fresh makrut (Thai) lime leaves, 3 whole, 1 very thinly sliced 1 lb. ground pork 1 13.5-oz. can unsweetened coconut milk 1 cup Thai basil leaves Cooked jasmine rice (for serving) Directions Heat 2 Tbsp. oil in a large skillet, preferably high-sided, over medium-high. Add leek, season lightly with salt, and cook, stirring occasionally, until most of it is golden brown, about 5 minutes. Transfer to a bowl; wipe out skillet. ...