Ingredients

• 1 package (18) Tenderflake Frozen Mini Tart Shells
• 1/2 lb (250 g) lean ground pork
• 1 onion, finely chopped
• 1 carrot, finely grated
• 4 garlic cloves, minced
• 1 tsp (5 mL) salt
• 3/4 tsp (3 mL) celery seed
• 1/2 tsp (2 mL) ground pepper
• 1/2 tsp (2 mL) allspice
• 1/4 tsp (1 mL) ground cloves
• 3/4 cup (175 mL) apple cider or juice
• 1/2 cup (125 mL) mashed potatoes

Instructions

1. Defrost tart shells according to package directions. Place on baking sheet.
2. Preheat the oven to 350°F (180°C).
3. Crumble pork into a large, nonstick skillet over medium-high heat. Cook, breaking the meat into small pieces with a wooden spoon, until browned. Drain off any excess fat.
4. Add onion, carrot, garlic, salt, celery seed, pepper, allspice and cloves. Cook, stirring occasionally, for 5 minutes. Stir in cider and potatoes; reduce heat and simmer, stirring occasionally, for 5 minutes or until thickened. Remove from the heat; cool to room temperature.
5. Divide pork mixture evenly between tarts shells.
6. Bake on lowest rack, for 30 to 35 minutes or until golden brown.

Notes

Ingredients

• Cauliflower 1 head
• Extra Virgin Olive Oil 3 Tbsp
• Salt ½ tsp (2 ml)
• Spice (e.g. Paprika, garlic power, or onion powder) ½ tsp (2 ml)

Instructions

1. Preheat oven to 425F (220C).
2. Cut cauliflower head into florets about the size of a ping pong ball.
3. In a large bowl whisk together oil, salt, and spice.
4. Add cauliflower and toss thoroughly.
5. Spread cauliflower on parchment-lined baking sheet.
6. Roast in the oven for 45 – 60 minutes. During this time, turn cauliflower 3-4 times until most of each piece has turned a golden brown colour.
7. Serve and enjoy your special popcorn treat.

Notes

Ingredients

• 6 tablespoons extra virgin olive, divided
• 2 tablespoons fresh lemon juice, divided
• 1 egg white
• 2 large cloves garlic, minced
• 32 raw medium shrimp, shelled and deveined (about 1 1/4 pounds)
• 1 teaspoon finely chopped fresh dill or parsley
• 1/2 teaspoon grated lemon peel
• Dash salt, optional
• 1/3 cup finely shredded Pecorino or Parmesan cheese
• 3/4 cup Panko bread crumbs
• 16 pitted large green olives
• 16 pitted large ripe olives
• 32 grape tomatoes
• 1/2 medium cucumber, sliced lengthwise and cut into 32 pieces
• 32 (4 to 6-inch) appetizer skewers

Instructions

1. Heat oven to 475°F. Blend 3 tablespoons olive oil, 1 tablespoon lemon juice and garlic in small bowl. Add shrimp; toss to coat; set aside. Blend remaining 3 tablespoons olive oil, 1 tablespoon lemon juice, dill, lemon peel and salt in small bowl. Set aside.
2. Mix bread crumbs and cheese on waxed paper; dredge shrimp to coat evenly. Place in single layer on baking sheet. Bake 8 to 12 minutes or until light golden and thoroughly cooked. Gently loosen shrimp from baking sheet; cool 1 to 2 minutes.
3. Thread a single shrimp, olive, tomato and cucumber piece on each skewer. Serve immediately drizzled with olive oil mixture.

Notes

Ingredients

• 1/3 cup (75 mL) fresh lemon juice
• 3 tbsp (45 mL) EACH liquid honey and soy sauce
• 1 ½ tbsp (22 mL) grated fresh ginger
• 1 large clove garlic, minced
• 32 (1 lb/500 g) medium fresh Mushrooms
• 8 bamboo skewers
• 1 small red or sweet onion, cut into wedges
• 24 (4 oz/125 g) sugar snap or snow peas
• (optional) sesame seeds and/or peanut sauce
• noodles

Instructions

1. In large mixing bowl, whisk together lemon juice, honey, soy sauce, ginger and garlic. Stir in whole mushrooms until coated. Marinate at room temperature 30 –60 minutes, stirring occasionally. Meanwhile soak bamboo skewers in water for the same time. Separate red onion wedges into individual layers. Remove mushrooms, reserving marinade in a small saucepan. Thread mushrooms, alternating with onion wedges and sugar peas onto wooden skewers. Grill on the barbecue for 3 minutes on each side.
2. Meanwhile cook noodles as directed on package and heat marinade until boiling for 1-2 minutes or until thickened slightly to use as sauce. Serve skewers on cooked noodles. Drizzle sauce over noodles and sprinkle with sesame seeds if desired. Serve peanut sauce on side for dipping.

Notes

Ingredients

• olive oil, to taste
• 4 to 6 large sea scallops (approximately 1 lb (500 g))
• 2 large onions, finely chopped
• salt and pepper, to taste
• ¾ cup (175 mL) brandy, to deglaze (or white wine, water or broth)
• ⅔ cup (150 mL) fig jam
• 8 oz (250 g) Mozzarellissima cheese, grated and divided
• fresh parsley, to taste

Instructions

1. Preheat a non-stick frying pan over high heat. Add a drizzle of olive oil and place the scallops in the pan, ensuring they do not overlap. Sear scallops for a few minutes on each side without moving, until they are a nice golden colour. Remove from pan and set aside.
2. In the same hot pan, add a drizzle of olive oil and toss in onions. Stir well to coat the onions with oil, and add a pinch of salt and pepper.
3. Cook the onions for a few minutes, stirring occasionally until they become soft and dark caramel in colour. If they begin to stick to the pan, add a splash of brandy (or white wine, water or broth) to deglaze and continue cooking. This step can be repeated until the desired colour is obtained.
4. Remove the pan from heat and thoroughly mix in the fig jam with the onions.
5. Place 4 to 6 ramekins on a cookie sheet, placing one scallop in each, topped with 1 tbsp (15 mL) of the onion and fig mixture. Sprinkle with grated Mozzarellissima.
6. Cook for 5 minutes on broil until cheese is melted and slightly golden brown in colour.
7. Garnish with a sprinkle of parsley and serve.

Notes

Ingredients

• 1 lb (500 g) bacon
• 5 jalapenos
• 1 cup (250 mL) plain cream cheese
• 1 mango, chopped into bite-sized pieces
• 1 D'Italiano Garlic Bread
• 1 cup (250 mL) pizza sauce
• Parmesan cheese, to taste
• 1 cup (250 mL) provolone cheese, grated
• 1/4 cup (50 mL) Asiago cheese, grated

Instructions

1. Preheat oven to 350°F (180°C).
2. In a frying pan, cook half of bacon, leaving the other half to wrap jalapeno poppers. Cut or break cooked bacon pieces in half.
3. Cut stemmed jalapenos in half lengthwise and remove seeds. Fill jalapeno halves with cream cheese and place one piece of mango on each. Wrap each stuffed jalapeno with a piece of uncooked bacon.
4. Place bacon-wrapped jalapenos on a foil-lined baking sheet and bake for 15 to 20 minutes.
5. While jalapenos are in the oven, cut the D'Italiano garlic bread in half lengthwise and place each half on a foil-lined baking sheet, cut side up. Spread pizza sauce on the open-faced bread and sprinkle with parmesan cheese.
6. After removing from the oven, place jalapeno poppers on bread and sprinkle with grated provolone and Asiago cheeses, and top with cooked bacon pieces.
7. Place back in the oven at 350°F (180°C) for 5 to 10 minutes. If desired, you can broil to brown the cheese on top. Remove from oven and cut into 10 individual servings for guests.

Notes

Ingredients

• 3 cups (750 mL) strawberries, hulled and sliced
• 2 tsp (10 mL) cornstarch
• 2 tbsp (30 mL) maple syrup
• 2 tsp (10 mL) balsamic vinegar
• ¼ tsp (1 mL) freshly ground pepper
• ¼ tsp (1 mL) sea salt (optional)
• ¾ whole grain baguette (about ½ lb/250 g), sliced into 24 thin slices
• ½ cup (125 mL) natural smooth peanut butter

Instructions

1. Preheat the oven to 350°F (180°C). Line a large, rimmed baking sheet with parchment paper. Toss the strawberries with the cornstarch. Stir in the maple syrup, balsamic vinegar, pepper and salt (if using). Spread evenly on the prepared sheet.
2. Roast the strawberries in the oven for 30 minutes or until softened and juices have thickened on the sheet. Scrape the strawberries and any juices into a bowl.
3. Meanwhile, bake the baguette on a second baking sheet for 5 minutes, or until lightly toasted, turning once. Cool to room temperature.
4. Spread about 1 tsp (5 mL) peanut butter on each slice of toasted baguette. Top each with a spoonful of the strawberry mixture.

Notes

Ingredients

• 2 cups (500 mL) old cheddar cheese, grated
• 1/2 cup (125 mL) salted peanuts, finely chopped
• 1/2 tsp (2 mL) cayenne pepper
• 1 package frozen puff pastry, thawed (14 oz/397 g)
• 1 egg, lightly beaten

Instructions

1. Preheat oven to 400°F (200°C). Line 2 baking sheets with parchment paper. In a bowl, combine cheese, peanuts and cayenne pepper.
2. On a lightly floured surface, roll out half of the puff pastry into a 12-inch (30-cm) square. Trim to size if needed. Brush egg all over surface. Sprinkle half of the cheese and peanut mixture over lower half of square, leaving about 1/2-inch (1-cm) border on three sides. Fold top half of pastry over bottom half, pinching edges firmly to seal. Using rolling pin, lightly roll over pastry to seal layers together. Brush with egg.
3. Using a sharp knife, cut rectangle vertically into 1/2-inch (1-cm) thick strips, each 6 inches (15 cm) long. Twist each strip several times and place in a single layer on prepared pan.
4. Repeat with remaining pastry and cheese mixture. Bake in centre of preheated oven, rotating pans halfway through, until straws are puffed and golden, 15 to 18 minutes. Once made, straws can be kept in an airtight container for a couple of days or frozen for a month.

Notes

Ingredients

• 1 lb (500 g) pork tenderloin
• 1 tbsp (15 mL) vegetable oil
• 1 cup (250 mL) VH Medium Garlic Rib Sauce
• 10 rice papers (or as many as needed)
• 10 lettuce leaves, a tender variety such as red or green leaf, Bibb or Boston
• 4 ½ oz (125 g) thin rice vermicelli noodles (half a package), soaked and drained
Fillings
• ¼ cup each (50 mL) fresh mint, green onions, cashews or peanuts, finely chopped
• 1 cup (250 mL) julienned cucumber (and/or julienned red pepper strips, carrots or mangoes)

Instructions

1. Slice pork tenderloin in half lengthwise, cut halves into thin strips. Heat oil in large skillet over medium-high heat; cook pork until browned, about 10 minutes. Add ½ cup (125 mL) of the garlic rib sauce. Cook for another 5 minutes until sauce glazes the meat, set aside.
2. Place one rice paper in large bowl of warm water to soften, about 1 minute. Carefully remove paper and lay on work surface. In the bottom third of paper, place small piece of lettuce, top with small pile of noodles (about 2 tbsp/30 mL). Top noodles with fillings, being careful not to overstuff or the paper will tear.
3. Fold the bottom of paper over top of fillings and begin to roll into a cylinder. Fold sides in and continue rolling to enclose. Once all the rolls are finished slice in half; serve with remaining ½ cup (125 mL) of the garlic rib sauce for dipping.

Notes