• 3 Haas avocados, halved, seeded and peeled
• 1 lime, juiced
• 1/2 teaspoon kosher salt
• 1/2 teaspoon ground cumin
• 1/2 teaspoon cayenne
• 1/2 medium onion, diced
• 1/2 jalapeno pepper, seeded and minced
• 2 Roma tomatoes, seeded and diced
• 1 tablespoon chopped cilantro
• 1 clove garlic, minced

1. In a large bowl place the scooped avocado pulp and lime juice, toss to coat. Drain, and reserve the lime juice, after all of the avocados have been coated. Using a potato masher add the salt, cumin, and cayenne and mash. Then, fold in the onions, jalapeno, tomatoes, cilantro, and garlic. Add 1 tablespoon of the reserved lime juice. Let sit at room temperature for 1 hour and then serve.

Ingredients

• 1/4 cup olive oil, plus more as needed
• 1 1/2 cups small diced yellow onion
• 1 teaspoon minced garlic
• 2 cups medium diced eggplant, skin on
• 1/2 teaspoon fresh thyme leaves
• 1 cup diced green bell peppers
• 1 cup diced red bell peppers
• 1 cup diced zucchini squash
• 1 cup diced yellow squash
• 1 1/2 cups peeled, seeded and chopped tomatoes
• 1 tablespoon thinly sliced fresh basil leaves
• 1 tablespoon chopped fresh parsley leaves
• Salt and freshly ground black pepper

Directions

1. Set a large 12-inch saute pan over medium heat and add the olive oil. Once hot, add the onions and garlic to the pan. Cook the onions, stirring occasionally, until they are wilted and lightly caramelized, about 5 to 7 minutes. Add the eggplant and thyme to the pan and continue to cook, stirring occasionally, until the eggplant is partially cooked, about 5 minutes. Add the green and red peppers, zucchini, and squash and continue to cook for an additional 5 minutes. Add the tomatoes, basil, parsley, and salt and pepper, to taste, and cook for a final 5 minutes. Stir well to blend and serve either hot or at room temperature.

Ingredients

• 4 teaspoons extra-virgin olive oil, divided
• 2 large organic red bell peppers, diced
• 2 pounds asparagus, trimmed and cut into 1-inch pieces
• 2 teaspoons freshly grated lemon zest
• 1/2 teaspoon salt, divided
• 5 garlic cloves, minced
• 1 pound raw shrimp (26—30 shrimp per pound), peeled and deveined
• 1 cup reduced-sodium chicken broth
• 1 teaspoon cornstarch
• 2 tablespoons lemon juice
• 2 tablespoons parsley, chopped

Directions

1. Heat 2 teaspoons oil in a large skillet over medium-high heat. Add bell peppers, asparagus, lemon zest, and 1/4 teaspoon salt and cook, stirring occasionally, until vegetables are just beginning to soften, about 6 minutes. Transfer the vegetables to a bowl; cover to keep warm.
2. Add the remaining 2 teaspoons of oil and garlic to the skillet and cook, stirring, until fragrant, about 30 seconds. Add shrimp and cook, stirring, for 1 minute.
3. Whisk broth and cornstarch in a small bowl until smooth, and add to the skillet along with the remaining 1/4 teaspoon salt. Cook, stirring, until the sauce has thickened slightly and the shrimp are pink and just cooked through, about 2 minutes more. Remove from the heat.
4. Stir in lemon juice and parsley. Serve the shrimp and sauce over the vegetables.

Makes 4 servings.

• 1 ½ cups of your favorite prepared Mac and Cheese (homemade or from a box)
• 2 lbs. ground beef
• 1/3 cup Beef Marinade
• 6 cheese slices of your choice (Cheddar recommended)
• 1/3 cup of your favourite Bar-B-Q Sauce
• 1 red onion, sliced
• Pickles

1. Prepare the Mac & Cheese according to recipe (or the directions on the box).
2. In a large bowl, mix the ground beef and marinade. With your hands, make 6 large hamburger patties.
3. Prepare the grill for direct cooking. Over medium heat, cook the burger until done, about 10-12 minutes, flipping once during cooking. Add the cheese during the last minute of cooking to melt.
4. Assemble the burgers from the bottom up: bottom bun, pickles, onion, cheese burger, ¼ cup of mac & cheese. Drizzle 1 tablespoon barbecue sauce over the mac & cheese and then top with the bun.

• 8 perogies 
• ¼ cup cheese curds
• 3 – 4 oz gravy
• 2 sprigs of parsley

1. Brown perogies (approximately 3 -4 minutes per side). Plate perogies, top with cheese curds, poutine sauce, garnish with parsley.

Ingredients

• 1/4 cup olive oil, plus more as needed
• 1 1/2 cups small diced yellow onion
• 1 teaspoon minced garlic
• 2 cups medium diced eggplant, skin on
• 1/2 teaspoon fresh thyme leaves
• 1 cup diced green bell peppers
• 1 cup diced red bell peppers
• 1 cup diced zucchini squash
• 1 cup diced yellow squash
• 1 1/2 cups peeled, seeded and chopped tomatoes
• 1 tablespoon thinly sliced fresh basil leaves
• 1 tablespoon chopped fresh parsley leaves
• Salt and freshly ground black pepper

Directions

1. Set a large 12-inch sauté pan over medium heat and add the olive oil. 
2. Once hot, add the onions and garlic to the pan. 
3. Cook the onions, stirring occasionally, until they are wilted and lightly caramelized, about 5 to 7 minutes. 
4. Add the eggplant and thyme to the pan and continue to cook, stirring occasionally, until the eggplant is partially cooked, about 5 minutes. 
5. Add the green and red peppers, zucchini, and squash and continue to cook for an additional 5 minutes. 
6. Add the tomatoes, basil, parsley, and salt and pepper, to taste, and cook for a final 5 minutes. 
7. Stir well to blend and serve hot.