Ingredients

Roasted Garlic Avocado Mayo:
• 4 tbsp (60 mL) light mayonnaise
• 5 cloves garlic, roasted
• 1/2 Roma tomato
• 1/2 avocado
• 1 tsp (5 mL) horseradish
• 1 tsp (5 mL) Dijon mustard
• Ground pepper, to taste
Sandwich:
• 1/4 Vidalia onion, sliced
• 2 tsp (10 mL) butter
• 4 to 5 large button mushrooms
• 3 red bell pepper rings
• 6 slices pancetta bacon
• 10 to 14 oz (300 to 400 g) shaved deli roast beef
• Spicy barbecue sauce (adjust amount to taste)
• 1/2 loaf of D'Italiano Garlic Bread
• 4 large slices jalapeno havarti cheese
• Garlic dill pickles, thinly sliced (adjust amount to taste)
• Banana peppers (adjust amount to taste)
• 4 red onion rings
• Lettuce, shredded (adjust amount to taste)
• Chives, diced (adjust amount to taste)

Instructions

1. First make the roasted garlic avocado mayo by combining light mayonnaise, roasted garlic, tomato, avocado, horseradish, Dijon mustard and some ground pepper to taste. Mix in food processor and set aside.
2. Caramelize the onion in 1 tsp (5 mL) butter and set aside. Separately, slice button mushrooms into 12 slices and fry in the remaining 1 tsp (5 mL) of butter until golden. Set aside.
3. Roast 3 red bell pepper rings in the oven on a baking sheet at 350°F (180°C) for 10 to 15 minutes, turning once. Set aside.
4. Lightly pan fry pancetta and set aside. Separately, lightly pan fry roast beef in spicy BBQ sauce until warm and juicy, and set aside.
5. Slice the half loaf of D'Italiano garlic bread down the centre to form the base and top of the sandwich. Place on a baking sheet and bake in oven at 400°F (200°C) for 5 to 7 minutes, or until golden brown. After removing the bread from the oven, leave the bottom piece of the bread on the baking sheet and set the top piece aside.
6. Build the sandwich, layering ingredients in order from the bottom: 2 slices jalapeno havarti, roast beef, roasted garlic avocado mayo, caramelized onions, golden mushrooms, pancetta, roasted red bell peppers, and 2 more slices of jalapeno havarti. Place in oven on broil for 2 to 3 minutes, until cheese is melted.
7. Remove base of sandwich from the oven and continue layering ingredients in order: sliced pickles, banana peppers, red onions, shredded lettuce and chives.
8. Place the top of the bread on the finished sandwich and spike with long toothpicks or skewers. Cut in half, take a bite and be prepared for sandwich heaven!
9. Place the top of the bread on the finished sandwich, spike with long toothpicks or skewers and cut in half.

Notes

Ingredients

• 1 large ripe pear, peeled, cored and chopped
• 2 tbsp (30 mL) dried figs, green or black, finely chopped
• 2 tsp (10 mL) finely grated ginger
• 2 whole cloves
• 2 tbsp (30 mL) unseasoned rice wine vinegar
• 1 tbsp (15 mL) brown sugar
• Generous grinding black pepper
• 1/4 cup (50 mL) thinly sliced green onion, about 1 large
• 1/3 cup (75 mL) lightly salted peanuts, coarsely chopped
• 1 package creamy goat cheese (4 oz/113 g)
• 16 to 18 toasted baguette slices, homemade or store-bought

Instructions

1. Place pear, figs, ginger, cloves, vinegar, sugar and pepper in a small saucepan over low heat. Cover, stirring occasionally until pear and figs soften, about 2 minutes. Discard cloves. Compote can be made ahead to this point then refrigerated up to 2 days. Stir in green onion and peanuts just before serving if compote was made ahead.
2. Spread about 1 tsp (5 mL) goat cheese over each baguette slice. Top with a heaping teaspoon (about 7 mL) of barely warm or room temperature compote. Serve immediately or cover loosely and refrigerate up to 1 hour. Best served at room temperature.

Notes

Ingredients

• 1 cup (250 mL) grated apple, skin on
• 2 cups (500 mL) red cabbage, grated
• ½ cup (125 mL) sweet white onion, very finely chopped
• 2 tbsp (30 mL) cider vinegar
• ¼ cup (60 mL) mayonnaise
• 1 lb (500 g) ground beef
• 1 egg
• ¼ cup (60 mL) plain bread crumbs
• 3 tbsp (45 mL) plus ½ cup (125 mL) VH Tandoori sauce
• 4 hamburger buns
• Pam grilling spray

Instructions

1. Stir together apple, cabbage, onion, vinegar and mayonnaise. Season with salt and pepper to taste.
2. Blend together beef, egg, bread crumbs and 3 tbsp (45 mL) VH Tandoori sauce. Form mixture into 4 equal patties.
3. Spray grill with Pam grilling spray and heat to medium-high. Cook burgers while basting with ½ cup (125 mL) Tandoori sauce, about 7 minutes per side.
4. Place grilled burgers on buns and top with slaw.

Notes

Ingredients

• 1 cup (250mL) chocolate ice cream
• 8 mini cinnamon donuts (15g/0.5oz each), sliced in half
• ¼ cup (50mL) Smucker's Sundae Syrup Strawberry Flavoured Syrup
• 2 strawberries, thinly sliced
• 2 tbsp (30mL) whipped cream
• Sliced kiwi for garnish, optional

Instructions

1. First divide ice cream into eight patties and freeze if necessary. To assemble, place the bottom half of a donut cut side up on a surface. Top with ice cream patty, strawberry slices, whipped cream and syrup. Then top with remaining donut half and place kiwi on a toothpick and place in the donut top. Preparation time is just 10 minutes and the recipe makes eight sliders.
2. Tip: To make 'fried onions', toast sweetened, shredded coconut in a 350°F (180°C) for 8-10 minutes, stirring once. Let cool.

Notes

Ingredients

• 1 cup (250 mL) almonds, finely chopped
• 6 egg yolks
• 1 ½ cups (375 mL) whole milk
• 1 ½ cups (375 mL) heavy cream
• ¼ tsp (1 mL) fine sea salt
• ½ tsp (1 mL) almond extract
• ½ cup (125 mL) plus 2 tbsp (30 mL) granulated sugar, divided
• 4 bottles old-fashioned root beer

Instructions

1. Preheat oven to 350(F (180°C).
2. Spread almonds on a baking sheet and toast until deep golden and fragrant, about 6 to 8 minutes.
3. Place yolks in a large mixing bowl; cover with plastic wrap and set aside until ready to use.
4. In a medium saucepan, bring milk, cream, salt, toasted almonds, almond extract, and ¼ cup (50 mL) of the sugar to a boil. Turn off heat and let steep at room temperature for 15 minutes; return to a rolling boil.
5. Whisk remaining sugar into bowl with yolks until smooth. Gently temper yolks by slowly adding hot almond cream, while whisking constantly. Once completely combined, strain mixture through a fine-mesh sieve into a large metal bowl. Place bowl of ice cream base over another bowl of ice water and stir until cool.
6. Freeze mixture in an ice cream machine according to the manufacturer's directions until ice cream has a smooth, soft-serve-like texture. Store in freezer for 4 hours before serving.
7. To serve, fill four tall glasses with two or three scoops of Toasted Almond Ice Cream each, top with root beer, and serve immediately.

Notes

Ingredients

• 2 cups (500 mL) almond milk
• 1, 12 oz (360 g) package frozen raspberries
• 2 medium bananas, cut into chunks
• 2-3 tbsp (30-45 mL) honey
• ½ tsp (2 mL) almond extract
• 3 tbsp (15 mL) almond butter
• ½ cup (125 mL) vanilla soy ice cream
• 12 fresh raspberries (optional)

Instructions

1. Combine all ingredients in a blender; whirl until smooth. Pour into 6 glasses and garnish with fresh raspberries if desired.

Notes

Ingredients

• 3-4 kaffir lime leaves
• 3/4 oz (21 g) of fresh lime juice
• 3/4 oz (21 g) agave syrup
• ½ oz (14 g) of green chartreuse
• 2 oz (55 g) gin
• 2 oz (55 g) unsweetened almond milk

Instructions

1. In a cocktail shaker, muddle together kaffir lime leaves, lime juice and agave, approximately 2 minutes. Add liquors, almond milk and ice. Shake vigorously and strain into a collins glass with ice, Garnish with kaffir lime leaves on the side.

Notes

Ingredients

• 1 can 295mL Minute Maid Grape Punch frozen concentrate, thawed (undiluted)
• 1 can 295mL Minute Maid Lemonade frozen concentrate, thawed (undiluted)
• 3 cups Sprite sparkling beverage
• 2 cups water
• Ice cubes or ice ring

Instructions

1. In a large pitcher, stir together grape punch and lemonade concentrates, Sprite and water; mix well. Fill with ice cubes or add an ice ring to keep cold. Makes 8 cups or 8 to 10 servings. For an extra special treat, use grape ice cubes to keep the punch cool. To make, place one red or green seedless grape, quartered, in each cup of ice-cube tray; fill with water and freeze until solid. More recipes can be found online at www.minutemade.ca.

Notes

Ingredients

• 2 lbs (1 kg) store-bought pizza dough
• olive oil, to taste
• 1 fresh peach, cut into quarters
• 1 1/2 cups (375 mL) Saputo Mozzarellissima cheese, shredded
• 6 slices prosciutto
• 1 handful walnuts
• 3/4 cup (175 mL) arugula
• balsamic vinegar (optional)
• salt and freshly ground pepper, to taste

Instructions

1. On a lightly floured surface, roll out the pizza dough and drizzle with olive oil.
2. Brush peach quarters with olive oil and grill on each side for a few minutes.
3. Slide the pizza dough on the barbecue and cook on each side for about 5 minutes, until slightly golden brown.
4. Remove dough from barbecue and top with half of the Mozzarellissima, the prosciutto, the grilled peach quarters and the walnuts. Cover with the remaining cheese.
5. Place on the barbecue, close cover and cook on medium heat for approximately 10 minutes or until the cheese is fully melted. Remove from barbecue and top with arugula and a drizzle of balsamic vinegar. Season with salt and pepper to taste.

Notes

Ingredients

• 1-1/2 tablespoons ground cumin
• 1-1/2 teaspoons garlic salt
• 1/2 teaspoon fine grind black pepper
• 1/2 cup Crown Golden no-high fructose corn syrup
• 4 salmon fillets (6 to 8 ounces each/ approx 200 g each)

Instructions

1. Heat a dry non-stick skillet on medium high heat. Add cumin and toss for 1 to 2 minutes until cumin is toasted. Use care not to burn. Remove from heat and allow to cool for 10 minutes.
2. Combine cumin, garlic salt, black pepper, and dark corn syrup in a small bowl. Mix well.
3. Brush glaze over both sides of the salmon. Grill or broil, turning once and brushing liberally with glaze. Cook 8 to 10 minutes until salmon flakes easily.

Notes