Hemp Nut Salad

Ingredients:

• salad greens
  
• tomato
  
• avocado
  
• sun-dried tomato vinaigrette
  
• cottage cheese
  
• cilantro
  
• shelled hemp seeds

Directions:

Line single serve plates or shallow bowls with salad greens.
Arrange tomato and avocado in alternating slices around the circumference of the plate.
Drizzle vinaigrette over top.
Place large spoonful of cottage cheese in the centre of the salad.
Sprinkle cilantro and shelled hemp seeds over top.
Enjoy immediately.

Hot Potato Salad

Ingredients:

• 2 lbs small new potatoes
  
• 1 jalepeño, stemmed, seeded and finely chopped
  
• 1 1/2 inch piece ginger root, peeled and minced
  
• 1 garlic, peeled and minced
  
• juice of 3 limes
  
• 1 Tbsp. cider vinegar
  
• 3 Tbsp. Spicy Island Hot Sauce
  
• 1 Tbsp. soy sauce
  
• 1 Tbsp. honey
  
• 6 Tbsp. extra virgin olive oil
  
• 1/2 red onion, thinly sliced
  
• 4 oz montery jack cheese with peppers
  
• 3 Tbsp. chopped cilantro

Directions:

Drop potatoes into a large pot of boiling water.
Cook for 20-25 minutes, until potatoes are tender (but not falling apart).
Combine jalepeño, ginger, garlic, lime juice, vinegar, hot sauce, soy sauce and honey. Slowly add oil, whisking constantly.
Drain potatoes and transfer them to a large bowl.
Toss warm potatoes with dressing.
Set aside to cool for 20-30 minutes.
Add onion, cheese and cilantro to potato mixture.
Toss and serve.

Chocolate Zucchini Cake

When I first met my friend Loretta, she did not eat vegetables.

Seriously.

More than a little bit frightened for her health, I took to hiding vegetables in whatever seemingly non-vegetable dishes I could get away with. This recipe was one of my more successful efforts.

Sixteen years later, I'm pleased to report that Loretta's diet is now much improved -- and this cake still tastes great.

Ingredients:

• 4 oz butter
  
• 1/2 cup olive oil
  
• 4 oz granulated sugar
  
• 8 oz brown sugar
  
• 3 eggs, beaten
  
• 1/2 cup milk
  
• 12 oz all purpose flour
  
• 2 tsp baking powder
  
• 4 Tbsp cocoa powder
  
• 1/2 tsp allspice
  
• 1 lb zucchini, peeled and grated
  
• 8 oz chocolate chips

Directions:

Cream butter, oil and sugars until light and fluffy.
Beat in eggs and milk.
Sift flour, baking powder, cocoa and allspice together.
Fold flour mixture into wet ingredients.
Stir in grated zucchini.
Butter and flour a large lasagna pan or square cake pan.
Spoon cake batter into the pan and smooth the top.
Sprinkle chocolate chips over top of batter.
Bake at 375°F for 35-45 minutes, until a pick inserted into the centre of the cake comes out clean.
Cut into squares and enjoy warm or cooled.

Chicken Broccoli Lasagna

Ingredients:

• 1 lb. broccoli
  
• 1 lb. chicken breasts
  
• 1 onion
  
• 1 garlic
  
• olive oil for frying
  
• 2 cups thick tomato sauce
  
• fresh basil, minced
  
• fresh oregano, minced
  
• 9 lasagna noodles
  
• 300 grams chevre
  
• 300 grams mozzarella, grated or thinly sliced
  
• freshly grated parmesan

Directions:

Precook lasagna noodles.
Cut broccoli into small florets and steam until nearly tender.
Peel and mince onion and garlic.
Stir fry onion and garlic in olive oil until soft.
Dice chicken and add to onion and garlic.
Fry until chicken is lightly browned.
Stir minced herbs into tomato sauce.
Spread 1/3 of tomato mixture over bottom of large lasagna pan.
Cover with a layer of noodles.
Spread 1/3 of tomato mixture over the noodles.
Add half the chicken mixture, half the broccoli and half the chevre.
Follow with another layer of noodles topped with the remaining sauce, chicken, broccoli and chevre.
Cover with the third layer of noodles.
Arrange mozzarella over top of the lasagna.
Bake at 350°F for 30-35 minutes until mozzarella is golden brown.
Slice and serve, sprinkling freshly grated parmesan over individual portions.

Sweet Potatoes with Bacon

Ingredients:

• 2 lbs. sweet potatoes
  
• juice of 1 lemon
  
• 1 Tbsp. flour
  
• cayenne pepper
  
• olive oil for frying
  
• 1 onion
  
• 4 oz. lean bacon
  
• 2 oz. fresh bread crumbs

Directions:

Peel and cube sweet potato.
Bring a pan of water to the boil.
Add lemon juice and sweet potato.
Simmer for 8-10 minutes. Sweet potato should be cooked but not too soft.
Mix flour and cayenne together.
Drain sweet potatoes and toss with cayenne/flour mixture.
Fry onion until soft.
Add bacon and cook over low heat for 6-8 minutes.
Add bread crumbs and sweet potatoes and fry for 5-6 minutes until potatoes are browned on both sides.
Remove from heat and serve immediately.

Celery Cheese Bake

Ingredients:

• 1 ounce butter
  
• 1 head of celery, thinly sliced
  
• 3 ounces chevre, crumbled
  
• 3 ounces Lancashire cheese, crumbled
  
• 4 tablespoons light cream
  
• freshly ground black pepper

Directions:

Melt butter in a heavy-bottomed pan.
Fry celery in hot butter for 2-3 minutes, stirring frequently.
Add 3-4 tablespoons of water to the pan.
Cover pan and simmer celery over low heat for 5-6 minutes until celery is tender and water has evaporated.
Remove pan from heat and stir in cheeses and cream.
Season with pepper.
Transfer mixture to a shallow, buttered casserole dish.
Cover dish and bake at 350°F for 10-12 minutes.
Serve immediately.

Tabouleh

Ingredients:

• 1 cup bulghur wheat
  
• 2 tomatoes, diced.
  
• 1/2 green bell pepper, diced
  
• 1/2 red bell pepper, diced
  
• 1/4 cucumber, diced
  
• 1 onion, minced
  
• minced fresh parsley and mint leaves
  
• 2 Tbsp. chopped kalamata olives
  
• juice of one lemon
  
• 2 Tbsp. olive oil

Directions:

Place wheat in a bowl and cover with water.
Set aside until water is absorbed (approximately 20 minutes).
Combine all ingredients and mix well.
Chill salad two hours before serving.