Roasted Sweet Pepper Cheddar Cheese Salad

2 pounds mini sweet peppers

3 cups mixed salad greens

10 garlic cloves, peeled

1/2 cup sharp cheddar cheese, shavings

Salt and black pepper

Preheat oven to 500 F.

Arrange peppers and garlic cloves on a baking sheet and drizzle generously with extra virgin olive oil. Season with salt and black pepper.  Bake for 20 minutes, turning vegetables over halfway during cooking.

Remove from oven and set aside to reach room temperature( about 2 hours). Cover the bottom of a large serving platter with the mixed salad greens. Season with salt and black pepper. Arrange sweet peppers and garlic on top (refer to picture) and drizzle generously with any fruit flavoured balsamic vinaigrette of your choice. 

I used raspberry balsamic vinaigrette.

Graffiti Eggplant Sweet Potato Avocado Salad with Creamy Dill Dressing

Dressing:

1 cup plain Greek yogurt 

Small handful fresh chopped dill 

1/2 teaspoon yellow curry powder 

Sea salt and black pepper to taste

Blend until smooth. Keep refrigerated.

Salad:

4 graffiti eggplant

1 large sweet potato 

1 large avocado 

1/2 small red onion thinly sliced 

Extra virgin olive oil 

Sea salt and black pepper

Preheat oven to 400 F

Line a large baking sheet with parchment paper. Peel and cut sweet potato into large chunks. Cut eggplant into thick discs. Coat sweet potato and eggplant in plenty of extra virgin olive oil. Season generously with sea salt and black pepper.Arrange in a single layer and bake until cooked (about 20 minutes) turning over halfway during co o king.

Peel and cut avocado into large chunks. Remove veggies from the oven and arrange according to the picture on a large serving plate. Drizzle extra virgin olive oil and creamy dressing over the top with fresh dill. Serve warm.

Gluten Free Eggplant Parmigiana

1 (one) medium, very firm, shiny eggplant 

26 ounces fresh roasted tomato sauce of your choice 

8 thick slices fresh mozzarella 

3 large room temperature eggs 

2 cups gluten free all purpose flour blend 

2 cups gluten free Panko style Bread Crumbs 

Sea salt and black pepper 

Extra virgin olive oil 

Freshly grated parmesan cheese

Preheat oven to 450 F

Season flour with sea salt and black pepper. Cut eggplant into 8 equal size discs. Toss eggplants in flour to fully coat. In another bowl, whisk eggs. Dip eggplants in the egg mixture making sure to get it fully coated. Roll eggplant discs in bread crumbs (make sure to get a thick coating). Line eggplant discs in a single layer in a lined baking sheet. Bake for 20 minutes, turning eggplant over halfway through cooking. 

Cover the bottom of a serving platter with hot tomato sauce and add eggplant discs in a single layer. Add a thick slice of fresh mozzarella on top of each disc followed by extra sauce (refer to picture). Scatter freshly grated parmesan cheese over the top. Drizzle extra virgin olive oil generously over the top and grilled until cheese is bubbly.

Serve immediately.

Below is a single slice alternative to the family platter shown above

Gluten Free Shrimp Cakes with Creamy Horseradish Mustard Sauce

Yield: 18

1 cup chopped cooked shrimp 

1 cup chopped raw kale, stems removed 

1 large chopped shallot 

2 large room temperature eggs 

1 cup cooked brown rice 

1 cup almond flour 

2 tablespoons freshly chopped dill 

2 tablespoons chopped roasted red peppers (optional) 

Sea salt and black pepper

Combine all the ingredients (add more flour if it's not binding). Season to your preference with sea salt and black pepper. Drop tablespoonfuls into the palm of your hands (wet hands in cold water to prevent sticking). Form into balls. Refrigerate for 30 minutes.

Cover the bottom of a large deep sided skillet with extra virgin olive oil or a good quality veggie oil on medium heat. When hot, add 6 cakes(don'tflatten),leaving plenty of room in between. Fry on one side until golden brown and crispy (about 3 to 4 minutes). Flip over for a further three minutes (flatten top slightly). Remove and drain on a paper towel. Serve warm with Horseradish Mustard Sauce on the side.

Horseradish Mustard Sauce:

1/2 cup plain Greek yogurt 

1 tablespoon French mustard

 1 teaspoon prepared horseradish 

1 tablespoon fresh lemon juice 

2 tablespoons raw honey 

Sea salt and black pepper

Blend all the ingredients until creamy. Season to your preference with sea salt and black pepper. Serve chilled.

Pear Fennel Salad with Lemon Maple Vinaigrette

Vinaigrette:

1 tablespoon French mustard 

1 large lemon, juiced 

2 tablespoons pure maple syrup 

1 cup extra virgin olive oil 

1 tablespoon chopped fennel fronds 

Sea salt and black pepper to taste

Blend all the ingredients until smooth and creamy. Keep refrigerated.

Salad:

1 fresh fennel bulb, slice into thin strips 

2 large ripe Anjou pears, slice into thin strips 

1 large shallot, slice into strips 

2 fennel stalks with fronds, slice into thin strips

Toss pears, shallot, and fennel to combine. Arrange in a large serving platter with fresh slices of sourdough baguette around the edges.Drizzle a generous amount of vinaigrette over the top and serve immediately.

Gluten Free Chestnut Crepes Stuffed with Shrimp and Creamy Blue Cheese

I was introduced to Lauren Kelly's gluten-free cookbook - The Everything Wheat-Free Diet Cookbook a few weeks ago. This book will show you how to substitute common foods (and uncommon foods) with those that are wheat-free. Lauren shares thrilling recipes from around the world that prove you can give up the gluten without giving up the flavor. For sufferers of celiac disease, the necessary diet limitations can seem like a culinary curse. With the right information and a great cookbook, you can still eat most of the foods you love while maintaining a healthy, well-balanced diet. This recipe book will inspire you, but it also has pages full of invaluable information for those on a gluten-free journey. I highly recommend this book.

I was inspired immediately after I read Lauren's book to make her Chestnut Crepes with a savory twist. 

Yield: 6

Chestnut Crepes:

2 large room temperature eggs 

1 cup milk

 1/2 cup chestnut flour 

1/2 cup rice flour

2 tablespoons salted melted butter

Whisk all the ingredients until smooth. Heat a well buttered 11" by 11" round skillet on medium heat. When hot, pour in half a cup of the batter and tilt the skillet with a circular motion so that the batter coats the surface evenly. Cook the crepe for about 2 minutes. Loosen with a spatula, turn and cook the other side. Repeat until all the batter is gone. Keep crepes warm while you prepare the filling.

Stuffing:

1 lb medium shrimp, peeled and deveined 

2 tablespoons butter 

4 large fresh garlic cloves, crushed 

1/2 cup chopped fresh basil leaves

1/2 cup chopped fresh flat-leaf parsley 

1/4 teaspoon crushed red pepper flakes 

1/4 cup dry white wine 

3/4 cup heavy whipping cream

1/2 cup blue cheese 

Black pepper to taste

Heat a large skillet and add butter. When hot, add garlic, pepper f lakes, fresh herbs f or a minute to combine. Add wine, cream, and cheese to melt, followed by shrimp. Cook for 3 to 5 minutes or until it's done. Season to taste with black pepper. Fold empty crepe over to form a half circle. Spoon a tablespoon of the stuffing into one half . Fold it over, this time to form a triangular shape (refer to picture). Drizzle some of the sauce over the top. 

Serve warm.

Grass Fed Kerrygold Cheese and Chicken Frittata

6 large room temperature eggs, beaten

6 slices grass fed Kerrygold cheese (white aged cheddar)

1/4 cup fresh cream
1 cup chopped Cremini mushrooms
1 cup cooked shredded chicken
Handful chopped fresh parsley

1/4 cup chopped white onions

Sea salt and black pepper

Extra virgin olive oil

1 tablespoon salted butter

Preheat oven to broil setting.

Blend eggs and cream. Season to your taste with sea salt and black pepper. Heat a 12" non-stick, oven safe saute pan over medium high heat. Add butter and melt. Add onions, mushrooms, and chicken and saute for 2 to 3 minutes. Pour egg mixture into pan and stir with rubber spatula. Cook for 4 to 5 minutes or until the egg mixture has set on the bottom and begins to set up on top. Arrange cheese according to picture. Sprinkle with parsley.

Place pan into oven and broil for 3 to 4 minutes, until lightly browned and fluffy. Remove from pan and drizzle with extra virgin olive oil over the top. Cut into 6 servings. Serve immediately with crusty bread.

Wild Boar on Polenta Cakes with Red Grape Reduction Sauce

Polenta: 

Make polenta according to the package or your regular method. Then pour it into a 9 x 13 inch baking dish, that has been oiled. Let the polenta cool for a few minutes and then refrigerate so it will firm up. After polenta has firmed up use a 2 1/2 to 3 inch cookie cutter or a glass with an equivalent opening to cut out the cakes.

Preheat a well oiled large skillet on medium high. Cook until polenta is crispy on both sides. Keep warm.

Grape Sauce: 

2 cups fresh red organic seedless grapes 

1 tablespoon sugar 

1 lemon, juice and zest

Simmer all the ingredients until it reduces and thickened (about 10 minutes). Set aside to cool.

Wild Boar: 

8 small boneless wild boar loin chops 

2 large garlic crushed 

3 tablespoons olive oil

1 tablespoon fresh rosemary, chopped 

Sea salt and black pepper

Combine garlic, olive oil, and fresh rosemary. Season to your taste with sea salt and black pepper. Rub wild boar to fully coat and let them sit at room temperature for 30 minutes.

Pour 2 ounces olive oil into large skillet. When hot, add chops and cook for 3 to 4 minutes on each side or until cook to your liking.

Serve warm on top of the sun dried polenta (refer to picture) with drizzles of grape sauce over the top and fresh greens of your choice.

Lemon Garlic Mustard Chicken Drumsticks

12 drumsticks

1 tablespoon whole grain mustard

1 Meyer lemon, juice and zest

4 garlic cloves, crushed

4 tablespoons extra virgin olive oil (plus extra)

Sea salt and black pepper

Preheat oven to 450 F.

In a large mixing bowl, combine mustard, lemon juice, lemon zest, olive oil, and garlic. Add chicken and make sure to fully coat. Season with sea salt and black pepper. Set aside for two hours to marinade in the refrigerator or longer. Bring chicken to room temperature (about 20 minutes) before cooking.

Arrange chicken in a single layer on a prepared baking sheet. Drizzle extra olive oil on top of the chicken. Bake for 8 minutes on each side, or until chicken is cooked and crispy.

Mini Lime Chili Chicken Chalupas

1 large boneless chicken breast 

1 tablespoon tequila (optional) 

1/4 cup fresh lime juice

 2 tablespoons olive oil

1 tablespoon chili powder 

1 tablespoon fresh crushed garlic 

Sea salt and black pepper to taste 

8 fresh corn tortillas, room temperature 

1 large ripe avocado, sliced 

1 large ripe tomato, diced

Preheat oven to 400 F

Line a large cooking sheet with parchment paper. Fold corn tortilla in half and half again and arrange in a single layer. Brush with olive oil and bake for about 6 to 10 minutes turning over frequently until hard and crispy. Set aside to cool. This can be done ahead of time and store in an airtight container.

Cut chicken into 8 bite size pieces. Combine lime juice, tequila (optional), olive oil, chili powder, and garlic. Season to your preference with sea salt and black pepper. Divide marinade in half. Use one half to marinade chicken for 40 minutes.

Heat grill on medium to high heat. When hot, add chicken pieces, basting constantly with the marinade that you set aside. Grill for about 4 to 5 minutes, turning over halfway until crispy and golden brown.

Assemble your Chalupas (refer to picture). Drizzle some of the marinade over the top and serve immediately.

Grilled Lamb Kofta

1 lb ground grass fed lamb 

3 small green chillies, remove seeds 

1 large white onion 

1 large egg 

1 tablespoon fresh minced garlic 

1/4 cup fresh chopped parsley 

1/4 fresh chopped mint 

1 tablespoon smoked paprika 

1 teaspoon cinnamon 

1 teaspoon ground all spice 

Sea salt and black pepper to taste

Finely chop onion and green chillies using a food processor. Pulse in egg, garlic, parsley, mint, paprika, cinnamon, and all spice to make a smooth paste. Season well with sea salt and black pepper. Pulse in lamb to combine.Divide mixture into 8 equal amounts and mold evenly onto the ends of metal skewers (refer to picture). 

Grill under high heat for 10 minutes, turning over frequently or until cooked. Serve immediately with fresh yogurt and cucumber slices.

Turkey Cranberry Black Olive Sub with Horseradish Spread

This recipe has been chosen for my upcoming book, "Rustic Modern Cuisine". To pre-order your copy, please click here.

Available for a limited time only!

Crispy Avocado Rolls with Cranberry Balsamic Sauce

Sauce :

1 tablespoon balsamic vinegar

1/2 cup cranberry sauce

Whisk all the ingredients to fully combine. Simmer on low heat until it thickens and reduces (about 10 minutes).

Rolls:

3 large avocados, remove skin and pit, slice into strips

10 Vietnamese spring roll sheets

Sea salt and black pepper

Fill a large bowl with warm water (not hot) Dip one wrapper at a time to soften (about 2 seconds).  Wrapper will get softer by the time you roll it.

Lay wrapper flat. Leaving about 2 inches uncovered on each side. In a row across the center, place avocados (about 4 strips). Drizzle your desired amount of sauce on top. Fold uncovered sides inward, then tightly roll the wrapper. Heat a deep sided frying pan with enough pure vegetable oil to cover the bottom of the pan (about 4 tablespoons) on medium heat until oil is ready for frying. Add 4 rolls at a time so as not to overcrowd the pan. Fry until crispy and brown (about 8 minutes on each side). Remove from the oil and drain on paper towels. Season with salt and black pepper.

Serve immediately with extra dipping sauce on the side.

Cinnamon Pumpkin Cranberry Bark

This recipe has been chosen for my upcoming book, "Rustic Modern Cuisine". To pre-order your copy, please click here.

Available for a limited time only!

Fried Green Tomatoes with Creamy Wasabi Dip

4 large firm green tomatoes, slice into 1/2" thickness 

1 cup Greek yogurt 

2 eggs 

2 cups cornmeal

1 cup all purpose GF flour 

1 teaspoon coconut sugar 

1 teaspoon pure wasabi paste 

Sea salt and black pepper

Add GF flour into a large ziplock bag. Season with sea salt and black pepper to taste. Add 5 slices of tomatoes at a time. Close ziplock and toss tomatoes to fully coat in flour. Remove from bag.

Whisk eggs, sugar, wasabi paste, and greek yogurt to combine in a large bowl. Season with sea salt and black. Whisk eggs, sugar, wasabi paste, and greek yogurt to combine in a large bowl. Season with sea salt and black pepper to taste. Dip tomatoes to fully coat.

Add cornmeal to a large bowl. Season with sea salt and black pepper to taste. Dredge tomatoes making sure to completely coat. Arrange in a single layer on a lined cookie sheet and refrigerate for one hour. Remove from the refrigerator.

On medium heat in a large deep sided skillet, add pure vegetable oil so that there is 1/2" of oil in the bottom of the pan. When oil is hot, add 4 slices of tomatoes at a time so as not to crowd the pan. When the tomatoes are browned,  Flip and fry the other side.

Drain on a paper towel and serve immediately.

Wasabi Dipping Sauce:

1/2 cup Greek yogurt 

2 teaspoons wasabi paste 

1 teaspoon ginger paste 

2 teaspoons honey

Combine yogurt, ginger, honey, and wasabi paste. Whisk to combine. Serve chilled

Salmon Artichoke Sliders with Creamy Roasted Pepper Dressing

Dressing:

1/4 cup roasted red peppers

2 tablespoons non-pareil Capers  

1 teaspoon blue cheese crumbles

2 tablespoons sour cream

Sea salt and black pepper

Blend until smooth. Season to your preference.  Refrigerate.

Salmon Patties:

6 ounces of cooked salmon

1 tablespoon marinated artichoke hearts

3 large garlic olives, coarsely chopped

1 tablespoons non-pareil capers 

1 tablespoon chopped red onions

1 tablespoon chopped fresh dill

3 tablespoons all purpose flour

1 large egg

Sea salt and black pepper

1 tablespoon extra virgin olive oil

Combine all the ingredients (except olive oil).  Season lightly with sea salt and black pepper to taste.  Divide ingredients into 4 equal portions and form into round patties. Add 1 tablespoon of extra virgin olive oil to a large, hot skillet (medium heat) and add patties.  Cook for 3 minutes on each side or until firm (roughly 6 minutes total).

Sliders:

2 large slices of artisan ciabatta bread, cut into 4 equal squares each

4 spinach leaves

8 fresh cherry tomatoes, sliced in half

2 slices swiss cheese, cut into 4 equal squares

Sandwich Preparation:

Spread dressing on the bottom of 4 slices of bread.  Add spinach and cheese, followed by the patties and tomatoes.  Drizzle with extra dressing on top before you close the sandwich.

Turkey Cranberry Black Olive Crostini

8 slices baguette

8 slices roast turkey

1 cup fresh cranberry sauce

1/4 cup black olive tapenade

1/4 cup creamy horseradish

1 cup red onion slices

Sea salt and black pepper

Arrange bread on a serving platter. Spread a thick layer of olive tapenade, cranberries, and horseradish on the bottom.  Add turkey and slices of onion (refer to picture). Season with sea salt and black pepper. Garnish with fresh herbs of your choice to serve.

Creamy Mushroom and Quinoa Stuffed Peppers

6 yellow peppers

1 lb cremini mushrooms, sliced

2 cups cooked quinoa

1 small white onion, chopped

2 tablespoons olive oil

1/2 lemon, juiced

1 tablespoon fresh rosemary, chopped finely

1 tablespoon fresh parsley

2 tablespoons cream cheese

Sea salt and black pepper

Preheat oven to 400 F

In a deep-sided skillet, add olive oil on medium to high heat. Saute onions and mushrooms until soft (about 7 minutes). Add lemon juice, fresh herbs and cream cream. Mix well to combine. Season with sea salt and black pepper.

Cut off stems and remove seeds from inside peppers. Stuff the peppers half full with cooked quinoa. Fill to the top with mushrooms. Drizzle extra virgin olive oil over the top. Season with sea salt and black pepper. Bake for 20 minutes.

Garnish with fresh herbs and sliced tomatoes to serve.

Cluten Free Corn Fritters

3 cups non gmo corn kernels

2 large eggs, room temperature

4 tablespoons gluten free flour blend

2 tablespoons fresh chopped dill

1 teaspoon baking powder

Sea salt and black pepper

Coconut oil (for frying)

Combine all the ingredients in a large bowl, stir well to combine. Season with sea salt and black pepper. In a large skillet, add one cup of oil to the pan on medium heat. When hot, drop teaspoonfuls to the pan. Don't flatten it, leave it in a heap and don't mess with it until the first side is ready to flip (about 3 minutes). Flip over for a further three minutes. Remove and drain on a paper towel. Season with fresh black pepper and sea salt.

Sprinkle with powdered sugar/icing sugar. Serve with pure maple syrup on the side.

Gluten Free Almond Chocolate Cookies

1 3/4 cup almond flour/meal

8 tablespoons grass fed  unsalted butter, room temperature

1 cup coconut sugar

2 teaspoons pure almond extract 

1 large orange, zest

2 teaspoons gluten free baking powder

1 teaspoon sea salt

2 cups dark chocolate chips

1 small bowl coconut sugar (to dip dough in)

Preheat oven to 350 F

Cream butter and sugar until fluffy. Add almond extract and orange zest, followed by the dry ingredients.

Drop tablespoons of the cookie dough into a small bowl of sugar and toss to fully coat and add to a cookie sheet.

Bake for 20 to 30 minutes or until cookies are golden brown.

Remove from the oven to cool completely before frosting

Frosting:

1 1/2 cups powdered/icing sugar

1 large orange, juice and zest

Whisk ingredients until creamy and smooth. Drizzle a generous amount over the cookies.