Ingredients

• 1 cup Dry quinoa (250 mL)
• 1 cup Each apple juice and water (250 mL)
• 2 tbsp Maple syrup (30 mL)
• 2 tsp Ground cinnamon (10 mL)
• 1/4 tsp Salt (1 mL)
• 2 Ripe California Bartlett pears, finely chopped
• Low fat vanilla or plain yogurt
• Toasted, sliced natural almonds

Instructions

1. Place quinoa, apple juice, water, maple syrup, cinnamon and salt in a saucepan and bring to a boil. Cook, covered, over medium-low heat for 10 minutes or until most of the liquid is absorbed. Add pears and cook for 2 minutes or until quinoa is tender.
2. Spoon warm quinoa into serving bowls. Garnish with yogurt, almonds and extra maple syrup to taste.

Notes

Ingredients

• 2 cups Californiared seedless table grapes, halved (500 mL)
• 2 tbsp Each good quality balsamic vinegar and vegetable oil (30 mL)
• 1/2 tsp Freshly ground black pepper (approx.) (2 mL)
• Pinch of salt
• 8 cups Mesclun mix or mixed baby greens (2 L)
• 3 California kiwifruit, peeled and cut into wedges
• 4 oz Goat cheese, crumbled (125 g)
• 1/4 cup Toasted California walnuts, coarsely chopped (50 mL)

Instructions

1. Preheat oven to 400°F (200°C). Toss grapes with the vinegar, olive oil, black pepper and salt in an 8-inch (2 L) baking dish. Roast for 30 minutes or until shriveled and juices are released; cool slightly. (Grapes can be made ahead and reheated gently before serving.)
2. Meanwhile, divide greens and kiwifruit between four serving plates. Sprinkle evenly with goat cheese and walnuts. Spoon the warm grape mixture, along with juices, over the salads.

Notes

Ingredients

• 2 tbsp each vegetable oil, rice vinegar, lime juice and honey (30 mL)
• 2 tsp minced fresh ginger (10 mL)
• 1 tsp finely grated lime zest (5 mL)
• 1/2 tsp crushed hot pepper flakes (2 mL)
• 1/4 tsp each salt and pepper (1 mL)
• 24 medium (41/50 count) cooked shrimp, peeled (about 12 oz /375 g) (1 mL)
• 2 cups shredded Napa cabbage (500 mL)
• 2 green onions, thinly sliced
• 8 rice paper wrappers, about 9-inch (23 cm)
• 4 California Kiwifruit, peeled and sliced
• 1 cup bean sprouts (250 mL)
• 1/2 cup lightly packed fresh mint or coriander leaves (125 mL)

Instructions

1. Whisk oil with vinegar, lime juice, honey, ginger, lime zest, pepper flakes, salt and pepper. Measure out 2 tbsp (30 mL) of the lime mixture; toss half with the shrimp and half with the cabbage and green onion. Set remaining mixture aside for dipping the rolls.
2. Immerse each wrapper in warm water for 20 seconds or until pliable. Lay out on a clean, damp towel. Centre some cabbage along the bottom third of the wrapper, leaving a 1-inch (2.5 cm) border. Top with 4 shrimp, 3 slices of kiwi, a portion of bean sprouts and a few fresh mint leaves.
3. Fold the bottom of the wrapper over the filling and roll tightly just until filling is covered. Fold in sides and continue to roll tightly until closed. Repeat with remaining wrappers and filling ingredients. (Rolls can be prepared up to 1 day ahead, covered with a damp paper towel and wrapped with plastic wrap.) Slice rolls on the angle and serve with reserved dipping sauce.

Notes

Ingredients

• 8 large jumbo or stuffer fresh Mushrooms
• 2/3 cup (150 mL) fresh bread crumbs
• 1/3 cup (75 mL) shredded Swiss or old Cheddar cheese
• ½ cup (125 mL) chopped, well drained, cooked spinach*
• 2 tbsp (25 mL) crisp cooked bacon bits or diced sundried tomatoes
• 2 finely minced, cloves garlic
• 1 tsp (5 ml) dried basil
• ¼ tsp (2 mL) salt
• 2 tbsp (25 mL) light mayonnaise
• 1/4 cup (50 mL) olive oil
• 1 tbsp (15 mL) grated Parmesan cheese

Instructions

1. Remove the stems from the mushrooms and finely chop. In a medium bowl, combine chopped stems, bread crumbs, Swiss cheese, spinach, bacon, garlic, basil, salt and mayonnaise; mix well. Brush oil on outside of mushroom caps. Spoon filling evenly into caps, mounding as necessary and place in shallow baking pan. Sprinkle Parmesan on top. Bake in 425°F (220°C) oven for 15-20 minutes or until mushrooms are heated through.
2. *Use frozen, thawed chopped spinach or cook fresh in microwave; be sure to press out the moisture.

Notes

Ingredients

• 1 ½ lb (750 g) medium fresh Mushrooms, halved
• 1 large sweet onion, cut in 1/8ths
• 1/3 cup (75 mL) olive oil, divided
• 1 medium zucchini
• 6 fresh plum tomatoes*, seeded and halved
• 1/4 cup (50 mL) balsamic vinegar
• 2 tsp (10 mL) dried basil leaves OR
• ¼ cup (50 mL) sliced fresh basil
• 3 cloves garlic, crushed
• Pinch of hot red pepper flakes
• ¼ cup (50 mL) chopped fresh parsley (optional)

Instructions

1. Place mushrooms in a large bowl with onion wedges. Add 4 tbsp olive oil; sprinkle with salt and pepper to taste. Toss well. Arrange in a single layer on large shallow baking pan and roast uncovered on bottom shelf in 400°F (200°C) oven for 15 minutes; stir and continue to roast for another 15 –20 minutes. Meanwhile cut zucchini in half lengthwise and then crosswise in 1”(2.5 cm) pieces and place in the same bowl and add tomatoes; toss with remaining olive oil and salt and pepper to taste. Place tomatoes cut side up on another baking sheet with zucchini and roast in oven with mushrooms for 15-20 minutes or until softened and sizzling. Remove vegetables from oven and spoon into large serving bowl.
2. In measuring cup combine vinegar, basil, garlic, hot pepper flakes and parsley (if not using fresh basil) and pour over warm vegetables. Toss lightly; serve at room temperature as side dish or on grilled polenta for main course.
3. *Substitute 4 ripe medium tomatoes on the vine, quartered for plum tomatoes.
4. Grilled Polenta: Purchase pre-cooked polenta rolls and cut into ½ “(2.5 cm) thick rounds or prepare your favorite polenta and chill until firm in square pan and cut out squares. Brush with olive oil and grill, broil or bake until golden brown.

Notes

Ingredients

• 1 tbsp (15 mL) butter
• 8 oz (250 g) sliced fresh Mushrooms
• ½ cup (125 mL) chopped onion
• 1 ½ cups (375 mL) small broccoli florets
• 1 clove garlic, minced
• 1 cup (250 mL) 2% milk*
• 3 eggs
• 1 cup (250 mL) shredded old cheddar or Swiss cheese
• ¾ cup (175 mL) soft breadcrumbs
• ½ tsp (2 mL) Each salt and dried basil
• ¼ tsp (1 mL) Each pepper and nutmeg
• ¼ cup (1 mL) diced red pepper (optional)
• 1 tbsp (15 mL) Parmesan cheese

Instructions

1. In large skillet melt butter over medium heat; sauté mushrooms and onion for 3-4 minutes or until moisture has evaporated; add broccoli and garlic, sauté until broccoli is bright green, about 2 minutes.
2. Spoon mushroom mixture into lightly greased 9”(22 cm) pie plate. In mixing bowl or large measuring cup whisk milk and eggs together; stir in cheese, breadcrumbs, salt, basil, pepper, and nutmeg.
3. Pour over mushroom mixture stirring lightly to combine. Sprinkle with red pepper (if using) and Parmesan cheese. Bake in 400°F (200°C) oven for 25-30 minutes or until centre is set. Let stand 10 minutes before serving.

Notes