INGREDIENTS

• 3-4 lb Top sirloin roast or Rib roast

• 4-5 cloves of garlic, finely minced

• 1.5 tablespoon freshly chopped thyme

• 1 tablespoon freshly chopped rosemary

• Zest of 1 lemon

• 2 teaspoon salt

• 1 teaspoon pepper

• 2 teaspoon garlic powder

• 1 tablespoon balsamic glaze

• ¼ cup extra virgin olive oil

DIRECTIONS

To make the marinade for the roast, mix all the ingredients in a small bowl. Rub the marinade all over the roast and let in marinade for 8 hours or overnight.

Place the marinated meat in a roasting pan and let it sit out for 2 hours to take the chill off the meat.

In a preheated oven at 425F, place the roast in the oven and let it cook for 15 minutes uncovered. Then drop the temperature to 325F, tent it with aluminum foil or parchment paper and let it cook for 1.5 hours or until internal temperature reaches 140 F for medium rare.

Let the roast rest for 20 minutes before slicing.

Medium rare: 140F (approx. 1.5-2 hrs)

Medium: 150F (approx. 2-2 ¼ hrs)

INGREDIENTS

• 4 cups of cremini mushroom, sliced (button mushrooms or portobello)

• 2 tablespoon butter

• 1 tablespoon flour

• 1 cup of drippings reserved from meat

• 2 cups beef stock or chicken stock

• 2 tablespoon cream

• Salt & Pepper

DIRECTIONS

Save all drippings from the roast and strain, put aside.

In a large skillet, heat butter, and saute mushrooms for 3-5 minutes on medium high heat.

Once mushrooms have browned, sprinkle flour over mushrooms and continue to stir and cook for another 30 seconds to a minute. Lower the heat to medium and add the drippings and stock.  Allow it to simmer for 5-7 minutes or until it has thickened to a gravy like consistency.  Stir in the cream and season to taste with salt and pepper if needed.  Serve over the sliced roasted beef and enjoy.

INGREDIENTS

• 6 red potatoes peeled or unpeeled(washed)

• 2 cups of chicken stock (optional)

• ¾ -1 stick of butter

• 2 tablespoon sour cream

• ¼ cup cream or milk

• 1 bulb garlic

• 1 tablespoon olive oil

• Salt & Pepper

DIRECTIONS

To make roasted garlic, cut 1 cm off the top of the garlic bulb.  Drizzle olive oil over the exposed head of garlic and wrap it in aluminum foil.  Bake in a preheated oven at 350F for 30 mins. 

In a pot, boil the potatoes in chicken stock(optional for extra flavouring) and cold water until potatoes are tender.  

Drain the potatoes and add the butter, cream, sour cream, and roasted garlic.  Mash and mix the potatoes until creamy.  Season with salt and pepper to your liking and serve.

INGREDIENTS

• 3 cups of broccoli

• ½ teaspoon salt

• ¼ teaspoon pepper

• ½ teaspoon garlic powder

• 3 tablespoon olive oil

• Juice of ½ lemon

DIRECTIONS

Line a baking tray with parchment paper and lay out broccoli florets in a single layer.

Drizzle olive oil over broccoli and season with salt, pepper, and garlic powder.

Bake at a preheated oven at 350F for 30 minutes or until crispy around the edges.  Squeeze juice of half a lemon over the broccoli and serve.

INGREDIENTS

• 1 cup all purpose flour

• 1 cup milk

• 4 eggs, beaten

• ½ teaspoon salt

• Vegetable oil

DIRECTIONS

In a medium bowl, combine flour, salt, milk and they should have a pancake batter like consistency.  Stir in the beaten eggs.

Pour 1 teaspoon of oil into each section of muffin tray.  Heat oil at 400F for 5 minutes.

Pour ¼ cup of batter into the heated oil or at least it fills ¾ of the tin. The batter should sizzle in the oil. Bake for 15 minutes ay 400F  Without opening the oven, reduce the heat to 375F and bake for another 15 minutes.

Turn off the oven and crack open the oven door for 5 minutes using a damp cloth as a wedge to prevent shocking.

INGREDIENTS

• 2 cups whipping cream

• 1 cup packed brown sugar

• ¼ cup corn syrup or maple syrup

• 2-3 tablespoon bourbon

• 6 tablespoon butter, softened

• ¾ cup granulated sugar

• 2 large eggs

• 1 ½ cup all-purpose flour

• ½ teaspoon baking soda

• ¼ teaspoon salt

• ⅛ teaspoon cinnamon

• 2 ½ cups finely chopped apples(fuji, ambrosia, pink lady etc.)

• 1 ½ teaspoon vanilla extract

• 100 g chopped pecans

DIRECTIONS

Preheat oven to 350 F.  In a saucepan bring 2 cups of whipping cream, brown sugar, and corn syrup to a boil over medium heat.  Stirring constantly for 15 minutes or until the sauce has thickened.  Remove from heat and stir in the bourbon.  In a lightly greased baking pan, pour ⅔ of the toffee into the pan.

In a large mixing bowl, beat butter and granulated sugar at medium speed for 2-3 minutes.  Add 1 egg at a time beating just until the yellow disappears.

Combine flour, salt, and cinnamon; add to butter mixture and beat at low speed until blended.

Stir in the chopped apples, vanilla extract, and pecans.  Spoon batter evenly into the pan over the toffee mixture. (Do not spread)

Bake at 350 F for 25-30 minutes or until a wooden pick inserted in centre comes out clean.  Cool for 5 minutes and serve with extra toffee.

INGREDIENTS

• 1/4 cup extra virgin olive oil

• 1 small sweet onion, thinly sliced

• 4-6 cloves garlic, finely chopped

• 1 teaspoon red chilli pepper flakes

• 10 basil leaves, roughly chopped

• 1/2 cup dry white wine

• 1/4 cup cream

• 1 pint of cherry tomatoes, halved

• 1 yellow bell pepper, diced

• 3 tablespoon of butter

• 4 cups of baby spinach

• Salt & Pepper

• 1/3 cup Parmesan Reggiano, grated

• 1 lb angel hair pasta or spaghettini noodles

• 1 lb large shrimp, deveined and tail on

• zest of 1 lemon

• juice of 1 lemon

• 3 cloves garlic, finely minced

• 1 teaspoon salt

• 1/2 teaspoon pepper

• 2 tablespoon melted butter

• 1 teaspoon dried oregano

DIRECTIONS

In a small bowl combine the marinade for the shrimp-melted butter, garlic, lemon zest, oregano, salt and pepper. Lemon juice will be used after shrimp has been cooked. Pour the marinade over raw shrimp and let it marinade for 20 minutes.

Bring a large pot of salted water to a boil and cook the pasta noodles according to directions on package. (sauce will only take 12-15 minutes to cook so time accordingly)

In a large skillet over medium high heat, heat the olive oil. Add the onions and saute for 3-5 minutes or until soft. Add the garlic, chilli pepper, and basil leaves and continue to saute for 1-2 minutes until the oil is fragrant.

Pour in the white wine and let it cook for a few minutes or until the alcohol has evaporated and wine has reduced by half. Pour in the cream and bring it to a gentle simmer.

Add the tomatoes and let it continue to simmer until tomato juices are released into the cream sauce. This should take 2-3 minutes. Add the bell pepper, spinach and season with salt & pepper to your liking.

Once it is seasoned, turn the heat down to a low and add the parmesan cheese and butter until well incorporated and melted. Immediately add the cooked noodles into the sauce and toss until the pasta is well coated.

In a medium size skillet on high heat, cook the shrimp until pink and cooked through. Turn off the heat and squeeze fresh lemon juice over the shrimp.

Platter the pasta on a serving plate, and pour over cooked shrimp along with all its lemony garlic juices on top of the pasta noodles.

INGREDIENTS

Bruschetta Mixture

• 6 roma tomatoes, cored, seeded, and diced

• 8-10 fresh basil leaves, thinly sliced

• 1 clove garlic, finely minced

• 3 tablespoon extra virgin olive oil

• 1 tablespoon balsamic vinegar

• 1 1/2 teaspoon salt

• 1/2 teaspoon fresh ground black pepper

• 1/4 cup parmesan reggiano, grated

• 1 avocado, diced

Garlic Crostini

• 1 french baguette

• ½ cup of butter or 1 stick, at room temperature

• 2 teaspoon garlic, finely minced

• 1/2 tablespoon sun dried tomato, finely chopped

• 1 tablespoon basil, finely chopped

• 1/4 cup Parmesan Reggiano, grated

DIRECTIONS

In a medium size bowl, combine all ingredients to make Bruschetta mixture. Gently toss tomatoes, basil, garlic, parmesan, salt, pepper, olive oil, balsamic vinegar, and avocados. Cover and let it sit in the refrigerator for an hour to allow the mixture to marinade and soak in all the flavours.

In a small bowl, combine the butter, garlic, sun-dried tomato, and basil. Mix well using a butter knife.

Cut the baguette into 3/4 inch slices and spread the butter mixture on each slice. Top with parmesan cheese and toast in a pre-heated oven at 350F for 15 minutes or until lightly toasted.

Serve the warm Crostini with the fresh bruschetta for guests to top on their own.

INGREDIENTS

• 4 cups or 2 bunches of Tuscan kale, cut in 1/4 inch shreds, de-stemmed

• 1 small carrot, julienned

• 1/3 cup sliced cherry tomatoes

• 1/4 red onion, thinly sliced

• 1/4 cup toasted sunflower seeds

• 1/2 cup croutons

• 1/3 cup extra virgin olive oil

• 1 large lemon zest

• 1 large lemon, juiced

• 1 clove garlic, finely minced into paste

• 1 teaspoon salt

• 1/2 teaspoon black pepper

• 1/2 cup finely grated Parmesan Reggiano

• lemon wedges for garnish

• Extra parmesan reggiano, grated for garnish

DIRECTIONS

To make the dressing, in a jar, add olive oil, lemon zest, lemon juice, salt, pepper, garlic, and parmesan cheese. Shake vigorously until dressing is well combined.

In a large salad bowl, combine the cut kale, tomatoes, and carrots. Toss the salad with the lemon dressing. Just before serving top the salad with toasted sunflower seeds, red onion, and croutons.

Serve with lemon wedges and extra grating of parmesan cheese on top.

INGREDIENTS

• ½ cup unsalted butter

• 1 tablespoon butter for preparing pan

• 1 tablespoon of cocoa powder

• 2 cups semisweet chocolate

• 5 large eggs, separated

• 1 tablespoon vanilla extract

• ⅓ cup powdered sugar

• Fresh berries for garnish

DIRECTIONS

Preheat oven to 250F.

Butter the bottom and sides of a springform pan. Dust the sides with cocoa powder and lightly tap out any excess.

In a double boiler on a gentle simmer or in a microwave, melt the chocolate and butter together until the mixture is smooth.  Remove from the heat but do not let it cool.

In a large bowl whisk the egg yolks and vanilla extract until well combined.  Gradually whisk the melted chocolate into the egg yolk mixture.

In another bowl, using a hand mixture on high speed, beat the egg whites until soft peaks form.  Gradually beat in the powdered sugar and continue to beat until stiff peaks.

Using a spatula gently fold in ¼ of the egg whites to the chocolate mixture to lighten it.  Then fold in the rest of the egg whites until there are no white streaks.

Pour the batter into the prepared pan and bake for 1 hour.

Transfer to a wire rack and let it cool completely in the pan. It is best served at room temperature. Garnish with a dusting of powdered sugar and fresh berries.