Roasted Gremolata Cauliflower

Roasted Gremolata Cauliflower
Print Recipe
Servings Prep Time
5-6 people 20 minutes
Cook Time
30 minutes
Servings Prep Time
5-6 people 20 minutes
Cook Time
30 minutes
Roasted Gremolata Cauliflower
Print Recipe
Servings Prep Time
5-6 people 20 minutes
Cook Time
30 minutes
Servings Prep Time
5-6 people 20 minutes
Cook Time
30 minutes
Ingredients
Servings: people
Instructions
  1. Preheat oven to 400℉
  2. In a large bowl stir together parsley, lemon zest, garlic, salt and 3 tbsp of olive oil. Set aside.
  3. Remove outer leaves from cauliflower and cut the head into quarters. Easily core the cauliflower by cutting it out of each quarter, allowing any remaining leaves and stem to come away with it.
  4. Break or cut the cauliflower into large bite-size pieces. Toss cauliflower with remaining 1 tbsp of olive oil and a few grinds of a pepper mill. Spread out evenly on a large baking tray.
  5. Roast in the oven for about 30 minutes, turning once, allowing the bottom edges to become golden and caramelized.
  6. Remove from oven and add to the bowl of Gremolata along with the parmesan cheese. Toss to coat evenly and season with salt and pepper to taste. Serve immediately.
Recipe Notes

-make as a vegan option by omitting the parmesan cheese or using your favourite alternative cheese.

Chili Tortilla Roll Ups

Chili Tortilla Roll Ups
Print Recipe
Servings
20 rolls
Servings
20 rolls
Chili Tortilla Roll Ups
Print Recipe
Servings
20 rolls
Servings
20 rolls
Ingredients
Servings: rolls
Instructions
  1. In a medium pot or dutch oven heat oil over medium heat. Add chopped onions and green pepper and sauté for 2 minutes. Stir in garlic, chili powders and cumin and continue to cook for 1 minute.
  2. Add ground beef and cook until beef is browned, stirring occasionally and breaking apart the chunks.
  3. Stir in remaining ingredients and allow to simmer uncovered for 10-15 minutes to meld falvours. Chili should be relatively thick, but add a tablespoon or two of water if needed.
  4. Place one tortilla shell on a flat surface and spread with approximately 3 tbsp of chili leaving a 1" border around. Top with 1 tbsp of cheese. Moisten the top inch of the tortilla with water. Starting from the bottom, roll tortilla shell up a third of the way. Fold in sides 1 1-1/2" and continue to roll forward, enclosing all the chili in a tubular shape.
  5. Continue with remaining shells, chili and cheese until all have been rolled.
  6. Using a 2" skillet or shallow pot, add enough canola oil to come up 1". Heat over medium until hot. Place about 6 chili rolls in hot oil with seam side down (don't overcrowd). Cook for about 2 minutes until golden. Flip and cook for an additional 2 minutes. Remove with tongs to a paper towel lined plate to absorb excess oil. Cut in half diagonally and serve with guacamole, salsa and sour cream if desired.

Cranberry Pork Rib Roast


Cranberry Pork Rib Roast
Print Recipe
Servings Prep Time
6-10 people 30 minutes
Cook Time Passive Time
120 minutes 20-30 minutes
Servings Prep Time
6-10 people 30 minutes
Cook Time Passive Time
120 minutes 20-30 minutes
Cranberry Pork Rib Roast
Print Recipe
Servings Prep Time
6-10 people 30 minutes
Cook Time Passive Time
120 minutes 20-30 minutes
Servings Prep Time
6-10 people 30 minutes
Cook Time Passive Time
120 minutes 20-30 minutes
Ingredients
Servings: people
Instructions
Pork Rib Roast
  1. Preheat oven to 475℉. Pat roast dry with a paper towel and season generously on all sides with salt and pepper. In a small bowl whisk together remaining ingredients until smooth and rub evenly onto the roast. Place roast on a large baking tray or shallow roasting pan fat side up. Cook for 15 minutes in preheated oven then reduce temperature to 350℉. Continue to roast for 90-120 minutes or until a thermometer inserted in the thickest part reads 145℉. The meat will continue to rise about 10℉ as it rests.
  2. Remove roast from oven and cover loosely with foil. Allow to rest for a minimum of 20 minutes before carving. For larger appetites, you can carve the roast into chops between the bones and serve. Alternatively, you can carve off the bones from the center loin, allowing you to slice the loin to your desired thickness. Cut the ribs between the bones and serve along side.
Cranberry Apple Sauce
  1. Heat oil in a small saucepan and sauté shallots for 1-2 minutes until starting to soften. Add cranberries, apple, 1/2 cup water, white wine, brown sugar, rosemary and ginger. Allow to simmer gently, stirring occasionally until the cranberries are soft and the apples are tender. This will take about 20 minutes and most of the excess moisture will be evaporated.
  2. Stir in jellied cranberry, cinnamon and salt, allowing the jellied cranberry to melt into the sauce. Adjust consistency with a tablespoon or two of water if necessary. The sauce can be made ahead and warmed gently for serving. Makes 1 3/4 cups of sauce.

Poached Egg and Kale Toasts


Poached Egg and Kale Toasts
Print Recipe
Servings Prep Time
4 Toasts 15 minutes
Cook Time
12-15 minutes
Servings Prep Time
4 Toasts 15 minutes
Cook Time
12-15 minutes
Poached Egg and Kale Toasts
Print Recipe
Servings Prep Time
4 Toasts 15 minutes
Cook Time
12-15 minutes
Servings Prep Time
4 Toasts 15 minutes
Cook Time
12-15 minutes
Ingredients
Servings: Toasts
Instructions
  1. Heat oil in a medium skillet, add shallots and garlic. Cook on medium for 1-2 minutes, stirring often.
  2. Add kale, red pepper and water. Continue to cook, stirring often until kale is tender but still has some texture and all the water has been absorbed about 10-12 minutes. Stir in white wine vinegar and season with salt and pepper.
  3. While kale is cooking, add 3" of water to a shallow pot. Bring to a gentle simmer and add 1 tbsp of white vinegar and a sprinkle of salt. Crack eggs, one at a time into the water. Cook for 4 minutes for soft eggs. Remove with a slotted spoon to a paper towel lined plate to absorb excess moisture.
  4. Toast bread and butter if desired, top with a generous portion of sauteed kale and top with a poached egg. Sprinkle with chilli flakes if desired. Serve immediately.

Cranberry Almond Roasted Broccoli

Cranberry Almond Roasted Broccoli
Print Recipe
Servings Prep Time
6-8 people 15 minutes
Cook Time
20 minutes
Servings Prep Time
6-8 people 15 minutes
Cook Time
20 minutes
Cranberry Almond Roasted Broccoli
Print Recipe
Servings Prep Time
6-8 people 15 minutes
Cook Time
20 minutes
Servings Prep Time
6-8 people 15 minutes
Cook Time
20 minutes
Ingredients
Servings: people
Instructions
  1. Preheat oven to 400℉.
  2. Split broccoli spears into large bite-size pieces. Place broccoli and garlic on a large baking tray and drizzle with olive oil. Sprinkle with salt and pepper and toss to coat evenly. Spread out in a single layer.
  3. Roast for 7 minutes. Add almonds and turn broccoli. Continue to roast for another 7 minutes. Add dried cranberries and toss to combine. Return to oven for 5-6 minutes until broccoli is tender and almonds are golden. Serve immediately.