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Our Recipes

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Our recipes are a story, a memory, and a celebration of the rich culinary heritage of my homeland.
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72 Products Found
Image for My Famous Lemon Rice
My Famous Lemon Rice
This has been my go-to for over 10-years now and I can guarantee you that it never disappoints. It all lies in its simplicity and simple process and the key here is to have good quality ingredients on hand.
 
Ingredients: 
(Serves 6-8)
 
2 cups Basmati Rice
4 Cups low sodium Chicken Stock)
Extra Virgin Olive Oil
Sea Salt and Pepper
1 Lemon cut in wedges
 
How To:
1. Rince your rice. Drain.

2. On medium high heat, toast your rice stirring. Once you see the rice getting some color, add the rice, stir. Then add the stock, lemon wedges and season.

3. Bring to a boil, then lower heat to low, cover and cook for 15-20 min. When ready, remove from heat, remove the lemons and fluff the rice. Let stand for another 5 min.
 
4. Drizzle with with good quality extra virgin olive oil (add parsley or any herbs if you wish), and serve.
 
 
Image for Pumpkin Side Mash
Pumpkin Side Mash
 
This is a wonderful side dish that will make you look nice and fancy with minimal effort. The added value is that it is loaded with antioxidants and a great replacement to mashed potatoes. Go ahead and add the *options* if you want to add some sparkle to the dish for a festive occasion.
 
Ingredients:
(Serves 4-6) 

1 Large can E.D Smith Pumpkin Puree
1 ½ tsp Organic Cumin Powder
1 tsp Organic Garlic Powder
2 Tbsp Avocado Oil
¼ Cup Roasted Pine Nuts
Coarse Sea Salt (to sprinkle at the end)
Fresh Italian Flat Leaf Parsley
About 2 Tbsp Extra Virgin Olive Oil
*Optional for special occasion:
Add ¼ Cup Maple Syrup to the Pumpkin Puree when adding the Spices.
Sprinkle ¼ Cup Pomegranate
Sprinkle ¼ Cup Bacon Bits vs the coarse Sea Salt
 
How To: 
 
1. In a Medium Pot on medium heat, add the Avocado Oil, then add the Pumpkin Puree.

2. Add the Cumin and Garlic Powder, stir. Let flavors combine, about 5 min.

3. In a separate small pan, roast the pinenuts.

4. Prepare your dish. Lather the Pumpkin Puree, sprinkle coarse sea salt, parsley, pine nuts & extra virgin olive oil.
 
Image for Side of Cream of Cauliflower
Side of Cream of Cauliflower
Ingredients: 
(Serves 4)

1 Large Cauliflower, chopped in chunks
1 medium white onion, chopped
1 garlic
¼ cup whole milk
2 Tbsp butter
A small bushel of thyme
2 Tbsp chopped pistacchio
Salt & Pepper to taste
*Drizzle good quality Extra Virgin Olive Oil
 
How To:
 
1. In a medium saucepan, add the chopped cauliflower, onion, garlic and add enough water to almost cover them (do not over flood – it is ok if some pieces are not emerged). Add the thyme, season with salt and pepper, bring to a boil. Reduce heat to medium high, cover and cook for 12-15 min.

2. Discard the thyme. Add the milk and blend until creamy. Add the butter and stir (check seasoning)

3. Lather in a serving dish, sprinkle the chopped pistachio and parsley, then drizzle the extra virgin olive oil.
Image for Madison’s Buttered Thyme Carrots
Madison’s Buttered Thyme Carrots
In the simplest of dishes, a tradition is born serving memories and a smile.
 
Ingredients:
 
About 12-15 small carrots. Peeled and whole
½ stick of butter
Fresh thyme
Coarse Sea Salt & Pepper
 
How To: 
1. In a medium saucepan, bring your water to a boil. Add salt, then add your whole small carrots. Let
cook for 15 minutes.
 
2. Rince in cold water to stop the cooking. Drain and transfer to a bowl.
 
3. As they are steaming, add the butter and allow it to melt, stirring gently.

4. Lather in a flat dish. Sprinkle coarse sea salt & fresh ground pepper. Final touch; Fresh Thyme.
 
 
Image for Brussel Sprouts with Pancetta & Maple Syrup
Brussel Sprouts with Pancetta & Maple Syrup
 
Ingredients:
(Serves 8-10)

2 containers of baby brussels sprouts cut in half (about 2 ½ lbs)
Salt & Freshly Ground Pepper
1 Cup pancetta
2 medium shallots, minced
1 Cup dry white wine
½ Cup of maple syrup
Salt & Pepper
 
How To: 
 
1. Preheat a large pan on medium high. Throw your pancetta and allow the juices to release stirring, about 3 minutes.
 
2. Once the pancetta is browned, stir in the shallots. Cook another 3 minutes.

3. Then add your brussels sprouts, stir and ensure they are all coated. Cook another 2 minutes.

4. Add the wine, let is evaporate (1 minute).

5. Reduce heat to low and cover. Cook for 10-15 minutes.

6. You want them a little roasted. Shut the heat, then add your Maple Syrup. Stir and ensure it is all
mixed (do not cook your maple syrup.

7. Serve on a fancy dish (why not). Season with Salt & coarse Black Pepper.
 
*Add some spice to it or dried cranberries.
 
 
Image for Roasted Butternut Squash Soup
Roasted Butternut Squash Soup
Ingredients:
(Serves 8-10) 

1 Large Onion, chopped
3 garlic cloves, crushed
2 Large Carrots, chopped
3 Large Celery, chopped
2 Medium/Large Butternut Squash, Roasted (see details)
2 medium apples, chopped
2 Containers Organic Low Sodium Chicken Stock (About 8 Cups)
Extra Virgin Olive Oil
Avocado Oil
1 Tbps Apple Cider
Pepper
1 Tbsp cumin
A bushel of fresh thyme sprigs
3 Bay Leaves

*Optional topping: Cayenne powder & Organic Crème Fraiche
 
How To:
 
1. Preheat Oven to 425. Cut your Butternut Squash in half, lay In baking sheet stomach side up. Drizzle
with avocado oil, salt & pepper and bake for 50 minutes.

2. When Squash is ready, let cool a little so as not to burn yourself. Then remove squash meat and set
aside.

3. In a large pot over medium heat, drizzle 3 Tbsp of EVOO, add the onion and season with a little salt
to get them going. Once golden, add the celery, carrots, garlic and season with salt and pepper, stir
and let cook another 5 minutes or so. Then add the apples and cumin, and stir and cook another 5
minutes.
 
4. Add the chopped butternut squash, stir and then add the bay leaves and thyme. Pour the chicken
stock, season and higher the heat to bring the soup to a boil. Once it boils, reduce heat to medium
low and cover. Let cook for 30 minutes.

5. Remove from heat, add the apple cider, stir and then blend/puree your soup until nice and velvety.
 
6. I served mine with a sprinkle of cayenne pepper and a dollop of organic crème fraiche with a drizzle
of extra virgin olive oil.
Image for Rustic Bean and Chickpea Stew
Rustic Bean and Chickpea Stew
Ingredients: 
(Serves 4)

¼ Cup sliced Guanciale (use Pancetta if you can’t find)
2 cans of White Cannellini beans (rinsed and drained)
1 Can of Chickpea (rinsed and drained)
2 Shallots (thinly sliced)
2 garlic cloves, mashed
1 Sprig Fresh Rosemary
A dash of White Wine
1 Cup Water
Extra Virgin Olive Oil
Salt and Pepper
Fresh Chilly (as preferred)
 
How To:
1. In a large pan on medium heat, cook the guanciale until golden and oil is released. Then add the shallots, garlic and rosemary and season with a little salt to get them going. (about 2-3 min).
 
2. Add the white wine, stir and let it evaporate for 1-2 min. Then throw in your beans, season with salt and pepper and stir. Proceed with adding the water and bring to a boil; then reduce heat to low and cover. Cook for 20 min.

3. After 20 min, remove lid and mash a portion of it with a potato masher. Make it rustic. Remove the Rosemary sprig and check if it needs additional seasoning.

4. Serve with a drizzle of very good quality Extra Virgin Olive Oil.
 
Enjoy!
 
 
Image for Summer Minestrone
Summer Minestrone
Ingredients: 
(Serves 4)
 
2 Cans Red Kidney Beans
2 Medium Red Onions chopped
2 garlic cloves, whole
1 Carrot, chopped
1 Celery, chopped
2 Medium Gold Potatoes, chopped
1 Large Zucchini, chopped skin on
4 Cups Chopped Swiss Chard
Large Bushel of Fresh Basil
1 Container Low-Sodium Chicken Stock (4 Cups)
Salt & Pepper
Olive Oil
 
How To:
 
1. First step is making the chickpea stock. Add a little water to the chickpea, season with salt & pepper, add your bay leaf and cook for 10 minutes. Then remove the bay leaf and blend in a thick mixture and set aside.

2. In a large pot, heat 3 tbsp olive oil. Add the onions, carrot, celery and potatoes and season with salt and pepper (stir 5-7 min). Then proceed to adding the beans, stir and cook for another 5 min; then add your chickpea stalk. Season and add the chicken stock.

3. Bring to a boil, reduce heat to medium, cover and cook for 15min.
4. Add the Zucchini and your Swiss Chard. Then add your bushel of fresh basil, season, cover and cook for another 10 min.

5. Serve with Toasted Sourdough Bread & Drizzle with good quality Extra Virgin Olive Oil.
 
This Minestrone is refreshing and simple. Feel free to change it up with anything you have on hand or in season veggies.
Image for My Killer Low Fat Ceasar Dressing
My Killer Low Fat Ceasar Dressing
For a Large Salad serving 4 people

Ingredients: 
(Serves 4)

1 ½ cups Low Fat Greek Yogurt
2 generous Tbsp of Parmigiano Reggiano (and more for topping if you wish)
½ Lemon juice
1 tsp of Dijon Mustard
1 Tbsp of Worcestershire Sauce
1 Tsp Garlic Powder
¼ Cup of dry White Wine (Add more if it’s too thick)
Lots of Fresh Ground Pepper
About 2 Tbsp Extra Virgin Olive Oil
Salt to taste
Optional, ¼ cup slivered anchovies (My favorite)
 
How To:
1. Combine and be the sexy mixologist you know you are until it becomes well amalgamated.
 
2. Mix in salad and sprinkle more Parmigiano over it if you wish, Anchovies as per preference.

*** A little lemon zest never hurt anyone :) ***
Image for Chickpea Turmeric Lemon Dressing
Chickpea Turmeric Lemon Dressing
This one is a great one to try. Lasts 5 days in the fridge and you can freeze it for future occasions. I had left over hummus that I had made and did not want it to go to waste. With the recent inflammation I have been incurring, my naturopath recommended loading on Turmeric; low and behold the creation of this lovely dressing. I hope you enjoy as much as I do.

Ingredients
(Serves 4-6) 

¾ Cups Hummus (regular and not seasoned)
2 Tbsp Organic Honey
½ Lemon juice + 2 Tbsp of Lemon zest
1 Tbsp Apple cinder vinegar
2 Tbsp organic turmeric powder
A dash – about 1 tsp of cinnamon
¼ cup Avocado Oil
Salt & Pepper to taste
 
How To:
1. Combine all ingredients and amalgamate well.
2. Serve


 
 
Image for Tahini Maple Dressing over Kale
Tahini Maple Dressing over Kale
This one is a great one to try. Lasts 5 days in the fridge and you can freeze it for future occasions. Can also be a great marinate for Chicken.
 
Ingredients: 
(Serves 4-6) 

Dressing:
1/3 Cup Tahini
2 Tbsp Maple Syrup
2 Tbsp Apple Cider Vinegar
2 Tbsp organic turmeric powder
A dash – about 1 tsp of cinnamon
¼ cup Avocado Oil (may need more if it is too thick)
1 Tsp Garlic Powder
 
Kale:
1 Large Bunch Kale, washed, stemmed removed and chopped.
¼ Cup roasted pine nuts
2 Tbsp Avocado Oil
1 Cup Water
Salt & Pepper to taste
 
How To:
1. Combine all ingredients and amalgamate well.

2. In a large pan on medium, add the avocado oil and pinenuts and saute them a few minutes. Then add the kale, season and stir. Then add the water and cook until ready. (About 8-10 minutes)

3. Lather on a dish and drizzle the dressing.
 
Image for Italian Egg Salad Pepper Boats
Italian Egg Salad Pepper Boats
Fills 4 Large Peppers

Ingredients:
8 Eggs, boiled and deshelled
4 Large Peppers, cleaned and cut in half
3 green onions
1 Large Tbsp Avocado Mayo
1 Large Tbsp Dijon Mustard
¼ Cup grated Parmigiano Reggiano
¼ Cup grated Pecorino Romano
A handful of fresh Basil, slivered
A small bushel of thyme
Salt & Pepper to taste

*Optional
1 tsp Cumin
¼ roasted Pine Nuts
 
How To: 
1. In a medium bowl, grate the eggs.
2. Add all the ingredients and mash until a nice paste forms.
3. Fill in your peppers and serve.
 
*Notes; egg mixture last 2 days in the fridge. I recommend filling your peppers when ready to eat and
no ahead of time.
Image for Summer Mint Potato Salad
Summer Mint Potato Salad
Serves 4-6 People

Ingredients:
8 Medium Golden Potatoes, cut in large chunks – skin on
2 Small Garlic Cloves, thinly sliced
½ Cup Good Quality Extra Virgin Olive Oil
2 Tbsp minced fresh mint
Coarse Salt & Pepper to taste

How To:
1. Cut your potatoes in large chunks. Boil your potato’s for about 10-12 min or until they are cooked.
(test with a knife – should easily cut through but not enough that they can be mashed)

2. In a nice service bowl, combine your ingredients. Drain your potatoes and throw them in the
mixture. Stir and serve.

My mother was all about simplicity and this was one of her go-to’s. The key ingredient is the mint and it does
all the difference bringing summer freshness. I suggest making this ahead so it has time to infuse properly.
Image for Mac & Cheese & Champagne
Mac & Cheese & Champagne
Don’t be upset.. this one is a little expensive but so worth it & a show stopper for your special hosting.
 
Ingredients:
 
3 450gr @delverde elbow pasta
1 cup cubed unsalted butter
1 cup all purpose flower
2 1/2 cups whole milk
2 1/2 cups half & half
6 cups shredded very aged cheddar
3 cups shredded Gruyère
1 1/2 cups grated parmigiano
salt & pepper

Important to shred your cheese fresh and NOT buy it shredded. It looses its consistency and so much more. Fresh is the way. Food processors works wonders .
 
Instructions:

1. Preheat oven to 375. Bring a large pot of water to a boil. Salt & cook your pasta 3 min. Drain and set aside.

2. In the same pot, prepare your béchamel. I have “a lot “ where because I make it for 12-18 people depending on portions.
Melt butter and add your flower on medium heat whisking constantly (put your back into it) avoid clumps. Add your milk, stir and then your half & half. Season and continue stirring until it becomes a dense wonder of God. (About 10-12 min. It speaks- listen)

3. Remove from heat; add half of the cheese and combine until a thick cream is formed. Add the pasta amalgamate till well combined.

4. Transfer half the pasta mix to a large baking dish. Add the more cheese leaving some for the topping. Add remaining pasta and top with leftover cheese. Bake for 25 min until bubbly. Let it rest 10min before serving.

Serve with Champagne 
 
Image for Spaghetti Aglio e Olio
Spaghetti Aglio e Olio
Who’s crazy for spaghetti aglio e olio 
Where I come from it’s sacred & we do get upset when you get it wrong 
It’s a Napoletan thing 
Image for Bolognese
Bolognese
I was always scared to make this dish growing up, and believe it or not, it is only recently that I mastered the courage to embrace it and tweak it as my own. It has become a favorite comfort food in my home, and the good news is, you get to freeze the sauce for another day. I hope you enjoy it as much as we do.
 
 
Ingredients:
(Serves 8-10)
 
800 grams Fettuccini or pasta of choice
4 (756ml) cans of Mutti Tomato Puree sauce
1/3 cup Guanciale or pancetta (diced in small cubes)
1 kg lean minced beef
500 grams lean minced pork
1 large onion, finely chopped
3 large garlic, minced finely
2 large carrots, finely chopped
2 large celery, finely chopped
2 Cups low sodium beef stock
2 Cups good quality red wine
1/3 cup heavy cream
A large bushel of fresh basil
Salt & Pepper
 
How To
1. In a large saucepan on medium heat, cook the guanciale for about 5-6 minutes. Remove and set aside on a dish with paper towel; leave the oil.
 
2. Add the onion, garlic, celery and carrots, season with salt & pepper, and cook for about 8 minutes
stirring from time to time.

3. Meanwhile, mix the meat with your hands to ensure it is well combined together. Add to the
saucepan. It helps if you integrate in little by little with your hands, then use a wooden spatula making
criss-cross effects to spread the minced meat out. This will take about 10 minutes or so; I prefer
seeing my meat almost fully cooked before proceeding.

4. Pour the wine and stir, let is evaporate a little (about 1 minute). Then pour the beef stock, tomatoes
and the guanciale, stir, higher the heat and bring to a boil.

5. Once it boils, reduce heat to low, add the basil and cover. Cook for 2 ½ hours. Stir in between (every
hour). After the 2 ½ hours, add the cream, cook for another minute and serve.
Image for Pasta con Zucca
Pasta con Zucca
 
“Pasta con Zucca” is no joke where I’m from. In Campania & Naples we use “Cocozza”, a squash which is green with a thick veiny skin. You can find it here as well but it’s not common. Not as sweet as the butternut (which is key), and paired with “Paccheri” a type of pasta that is shaped like a flat long tube and you can slap someone with them we’re quite the emotional bunch 
 
Ingredients: 
 
1 large green squash, chopped in cubes
1 bag (500 grams) Paccheri
2-3 garlic cloves, mashed
1/2 cup dry white wine
1 cup grated Parmigiano
Fresh thyme sprigs
Extra virgin olive oil
Salt & chilly flakes
 
How To: 
1. In a large pot; bring water to a boil. Salt & throw in your pasta (paccheri take 16-18 min to cook)
 
2. In a large pan, heat olive oil on medium heat, add garlic, thyme and a little chilly to flavour for about a minute. Then add your squash & season stirring.
 
3. Add wine and let evaporate a little. Cover & cook stirring once in a while. Add salt water a little at a time to help the progress of the cooking.
 
4. With a wooden spoon, mash some of the squash down to make a cream. Add the pasta & the Parmigiano. Mix well & serve
 
Image for Pennette with Alici & Tomatoes
Pennette with Alici & Tomatoes
I just made this up. And it’s amazing.. I used gluten free pee pennette; wonderful.
 
Ingredients: 
(Serves 4)

450 gr Pennette pasta choice
6-8 anchovies with 3 Tbsp of its oil
1 large container Cherry tomatoes whole
3 cloves garlic, mashed
1 container organic spinach
A huge handful of basil
1 cup white wine
Salt
1 large cup of Parmigiano reggiano
Chilly flakes optional
 
How To: 
 
1. Bring pot to a boil. In a separate large pan, add the anchovies and their oil on medium heat and cook for 3-5 min.
 
2. Add tomatoes and stir cooking for 5 min. Add 1 cup of pasta water and cover: let it cook another 5.
 
3. Remove lid. Add white wine and let evaporate. (About 2 min). Then add basil and spinach stirring until well combined: it will reduce.
 
4. Add pasta in when ready, with Parmigiano.. stir and cook on medium low for 5 min. Serve.
Image for Caccio & Peppe
Caccio & Peppe
What better way to commemorate International Pasta Day with this simple yet decadent Roman dish?
 
Ingredients: 
(Serves for 4)
450 gr Bucatini (or spaghetti) @lamolisana
2 garlic cloves, crushed
1 Cup grated Pecorino Romano
1/2 Cup grated Parmigiano Reggiano
1/2 dry white wine
4 Tbsp unsalted butter
4 Tbsp olive oil
Salt and lots of fresh Pepper
 
How To:
 
1. Start by boiling water. Add lots of salt when it boils and cook your pasta. Preserve 4 cups of water, drain pasta and set aside.
 
2. Add white wine to Parmigiano and stir until well combined.
 
3. In a large skillet, heat olive oil, butter, garlic and 2-3 Tbsp of crushed black pepper on medium heat. Cook for 1-2 min.
 
4. Add the pasta In skillet, turning and throw in the white wine Parmigiano, stirring and ensuring it’s well coated through.
 
5. Remove from heat and let stand 2 min. Add the last Tbsp of butter and the Pecorino Romano cheese; and stir until once again, well combined.
 
6. Let stand another 2 min before serving: add fresh parsley 
Image for Braised Beef & Pappardelle
Braised Beef & Pappardelle
Ingredients: 
 
About 800gr Beef chunk (membrane removed)
500 gr Egg Pappardelle
1 onion chopped
2 carrots chopped
2 celery chopped
3 large garlics crushed
2 Tbsp Olive Oil
1 Tbsp butter
A few sprigs of fresh thyme
2-3 bay leaves
2 cups red wine
2 Tbsp tomato paste
28 ounces @mutti_canada sauce (get the puréed one)
1 1/2 cups beef stock
Fresh parsley 
 
How To:
 
 1. Preheat oven on convention at 325
 
2. In a dutch @lecreusetcanada pot, melt the butter and olive oil on high and seer your meat on both sides. Make sure to salt generously. This step is very important as it will create a crust.
 
3. Remove from pot and set aside.
 
4. Throw in your veggies, season with salt & pepper and cook on medium for about 8 min.
 
5. Add the tomato paste and cook for another 2-3 min until dissolved.
 
6. Add the wine, chicken stock, tomatoes, bay leaves and thyme.
 
7. Cut your meat in chunks and place back in pot. Cover and cook for 2 hours.
 
8. After 2 hours; remove the meat and shred it with fork and knife.
 
9. Place back in pot and cook on medium for about 15 min. 
 
10. Remove thyme sprigs and bay leaves.
 
11. Boil your water; cook pasta. Once al dente, transfer to the sauce and stir cooking and blending well for 1-2 min.
 
12. Serve with sprinkled fresh parsley and Parmigiano.
Image for Branzino
Branzino
Who loves Branzino?
I make this many ways, but this dish speaks for itself. Try it with Fennel (ya you know how much I love fennel).. you won’t regret ⁣it.
Image for Pesce A L’Aqua Pazza
Pesce A L’Aqua Pazza
A very traditional dish in my region; its pure simplicity makes it what it is. PERFECT 🤩
You need Red Snapper @united_fishandmeat & you need very good quality Extra Virgin Olive Oil.. & Passion 💋
Image for Lobster Pasta
Lobster Pasta
Ingredients: 
Serves for 4
 
1 Lobster + 6-8 Claws
3 crushed Garlic
1 tsp chilly
1/4 Cup Cognac
Sea Salt & Pepper
Olive Oil
2 cans @mutti_canada purée
 
Instructions:
Preheat 2-3 Tbsp of oil on medium. Add the garlic.
Cut your lobster, and throw pieces in. Let it flavour the oil. Add chilly.
Add Cognac and spark it up. Flambé till evaporated.
Add tomato purée, salt & pepper and cover. Let cook for about 10 min.
add the claws, cook for another 10min.
Remove the lobster and throw in pasta when ready (from the pasta water). Let cook and assimilate flavours for 2 min.
Image for Cardamon Limoncello Salmon
Cardamon Limoncello Salmon
Ingredients: 
3 Tbsp fresh mint leaves
2 Tbsp cardamon seeds
1 Tbsp coarse sea salt, ground pepper 
1 tsp garlic powder,
1/2 cup of limoncello
1/3 cup of avocado oil
 
Instructions:
Serves 2 
 
Preheat oven at 385.
Slice crisscross lashes in fish 
In a mortar (or spice processor) combine, fresh mint leaves, cardamon seeds. 
Grind to release juice and flavour and place in a bowl.
Add coarse sea salt, ground pepper, garlic powder, limoncello and olive oil  
Wrap in foil (papillote), bake for 30min. Open foil halfway, broil for 5 min.

For the Asparagus, season with salt, pepper, cumin, garlic powder & avocado oil. Bake with fish.. same temp. Stir halfway.
Image for Poached Trout in Ghee and White Wine
Poached Trout in Ghee and White Wine
The beauty of this dish lies in its simplicity. Not wanting to make my go-to Trout, I contemplated how I can enhance the flavor by making a quick dish that was healthy and delicious. Here you go; I hope you enjoy it as much as we do.
 
Serves 2-4
 
Ingredients: 
1 Large Trout, cut in V shape, in 4 pieces
3 Green Onions, chopped
4 Tbsp Ghee Butter
1 Cups White Wine
Coarse Sea Salt and Pepper
 
How To
1. Preheat oven at 400.

2. In a large pan on medium heat, add the Ghee Butter and let it melt. Then throw in the White Wine,stir and let it boil 3-4 min.

3. Add the green onions and let flavor the Ghee another min. Remove from Heat.

4. Lay your fish in a baking dish with a lid; I have a Le Creuset, use similar for best results. Sprinkle
Coarse Seal Salt & Pepper & then lather the Ghee Butter White Wine Sauce over it. Close the lid.

5. Bake for 25 min. Serve.
 
Enjoy!
Image for Cod with Potatoes, Cherry Tomatoes & Olives
Cod with Potatoes, Cherry Tomatoes & Olives
Serves 4
 
Ingredients:

800 gr Cod (unsalted – if you use salted make sure to follow the draining process that takes 2 days)
2 Large Potatoes (about 2 ½- 3 Cups) Julienne style
1 Large Yellow Onion
2 Garlic Cloves, minced
2 generous cups chopped Cherry Tomatoes
¾ Cups Black Olives – (de-boned & chopped / some whole as you wish)
A handful of Flat Leaf Parsley
Extra Virgin Olive Oil
Breadcrumbs (go by handful)
Coarse Sea Salt
Fresh Black Pepper
*Butter to grease your pan
 
How To:
 
1. Preheat the oven at 400 degrees.

2. Sliver your potatoes and onions. Then cut in half your cherry tomatoes. You can chop the olives or leave them whole (I prefer mixing them)
 
3. Grease a large baking dish and sprinkle it with breadcrumbs.

4. Arrange a layer of potatoes with a generous grind of fresh pepper. Then sprinkle half the diced tomatoes, half the onion, the garlic clove, a handful of chopped parsley, a drizzle of olive oil and half the olives.

5. Arrange the cod in pieces, a grind of pepper and drizzle of oil. Cover with the remaining potatoes, tomatoes, a pinch of sea salt, a grind of pepper, parsley and the remaining black olives. Sprinkle with more breadcrumbs.

6. Bake for 1 hour. Serve with a drizzle of fresh Olive Oil.
 
I love this dish. Cod is many times underrated and that is because it is always served fried. If you want a twist to your weekly salmon, or want to impress your guests, give this a try; it is easy to make, savory and healthy.
 
Enjoy!
Image for Carciofi - Artichoke
Carciofi - Artichoke
Viva Carciofi (if you know.. you know)
Many ways of cooking these throughout Italy. Some add eggs, some meat. We keep them a little lighter in Caserta, Napoli. Sometimes, we omit the bread crumbs and fry them; typical when they are smaller.
✨10 medium artichokes
1. Remove the stem and keep it. Set aside. Remove exterior leaves and cut the front part off. Spread them out and rub lemon front and back. Add them to a large bowl of water with a little salt and let them swim for 10-15 min.
2. Peel the stems and chop them. Set aside
✨Mixture
✨artichoke chopped stems
✨3/4 cup fresh grated parmigiano
✨about 2 cups ( 5 handfuls) of bread crumbs
✨1/4 cup of fresh parsley minced.
✨1 tsp garlic (you can min a clove fresh)
✨about 3 tbsp of chopped capers
✨sea salt & pepper
✨a little water
✨extra virgin olive oil
3. Combine the mixture. Add olive oil to a large pan. Grab your artichokes one by one and stuff them. Once all in the pan, add a little water to the bottom. Then drizzle extra virgin olive oil over each one.
4. Cover and cook on medium for about 30-40 minutes.
Enjoy 💋
Image for Oh Myyyy Mushroom Quiche!
Oh Myyyy Mushroom Quiche!
Oh Myyyy Mushroom Quiche
This one is quick and easy and definitely a save for any occasion.
 
Ingredients: 
 
Quiche
10 organic eggs (or 8 regular)
2 small cases of brown button mushrooms, chopped
1 large leek (or onion), chopped
2 large tbsp of butter + 1 tbsp for topping
2 tbsp avocado oil
3/4 cups grated Parmigiano Reggiano
1/2 cup mascarpone cheese (or greek yogourt)
1 tsp baking powder
Salt & pepper
Fresh thyme on sprig
 
Instructions: 
 
1. Preheat oven at 350
2. In a large skillet; heat butter and avocado oil on medium. Add leeks, season and let golden as you stir. Then throw in the mushrooms ensuring they get evenly coated. Salt & pepper, then add thyme and let cook for about 8 min. Set aside …
3. In a medium bowl, best the eggs.. then add Parmigiano, mascarpone & baking powder. Salt & pepper and whisk until well incorporated and creamy.
4. Throw mixture in pie crust. Add remaining butter over top and lather thyme decoratively in centre. Bake for 45 min. Let rest 10-15 min before serving .
Image for Quinoa Radicchio & Arugula Sala
Quinoa Radicchio & Arugula Sala
Ladies & Gents, this one is fabulous on its own, served as a side and I do foresee making a batch for summer bbq’s.
Super healthy & great for lunches.. a must try.
 
Ingredients: 
 
2 cups dry 3 coloured quinoa, Cooked according to package
1 Tbsp garlic powder
1/2 radicchio, minced
2 cups arugula, minced
1/4 minced white onion
1/4 cup minced fresh mint
1/4 cup + 2 Tbsp good quality balsamic
1/4 cup extra virgin olive oil
sea salt & pepper
optional;
1/2 cup chopped kalamata olives
1/2 cup grilled chopped almonds
 
Toss these wonders all together. Refrigerate for 1 hour or overnight…
And you’ve got yourself a Raf Chef salad.. you ask, I aim to please (jokes aside, I am known for my salads) 
Image for Fancy Eggplants
Fancy Eggplants
About 6-8 Medium Eggplants
6-8 Medium Eggplants
2 generous cups very good quality Extra Virgin Olive Oil
3 garlic cloves, thinly slivered
A generous ½ cup of chopped Anchovies
About ½ Cup Flat Leaf Parsley, shred with hands
 
How To:
 
1. Create accordion cuts through your eggplants, running before the stem (leave stem on) delicately.
Spread them open.
 
2. In a large pan on medium low, drizzle olive oil, spread open the eggplants, salt them and then place
them in the pan. Add 1 cup water and let simmer. Remember this process takes time, don’t rush it.

3. Let cook slowly and check them from time to time. Turn them around every 8 minutes or so
ensuring even cooking

4. Meanwhile, in a large decorative dish, add the extra virgin olive oil, slivered garlic and chopped
anchovies along with the parsley. Spread even around.

5. Once eggplants are cooked, transfer them to the decorative plater, and rotate them gently in the
mixture ensuring they get evenly embedded.

6. Let them absorb at least 2-3 hours before serving, rotating them from time to time.
Image for Fall Cabbage Salad
Fall Cabbage Salad
Serves 8-10
 
Ingredients
 
1 Medium Curly Green Cabbage
1 Medium Red Cabbage
2-3 Medium Apples, core removed, sliced ½ inch
1 Cup pumpkin seeds (roasted)
1 Large Leek
1 tsp garlic powder
Extra Virgin Olive Oil
Salt & Pepper
3 Tbsp Maple Syrup
3 Tbsp Apple Cider Vinegar
 
How To
  1. Preheat your oven at 250 degrees. Remove the heart from your apples and slice them ½ thick. Put them on a baking sheet with a grill to allow air to flow. This process takes about 2 hours. You can do a bunch the night before (great for drink garnishes as well).
  2. Start by slicing your cabbage thinly. In a large skillet, add a little water and olive oil on medium heat. Add the garlic powder, then your cabbage. Stir until they start bending a little.
  3. Add a glass of water, stir and season with salt & pepper. Lower heat, cover and cook for 10-15 min.
  4. In parallel, roast your pumpkin seeds for a few minutes in a pan. They will release their oil and provide a beautiful smell. That smell will tell you when they are ready.
  5. Add the pumpkin seeds to the mixture, season with salt & pepper again, stir. Remove from heat and transfer to a bowl.
  6. Add the apples, and season with the maple syrup, apple cider vinegar, olive oil, salt and pepper. Stir well, and serve.
 
This side dish is incredible. The burst of flavors will leave you dreaming. What is even better is that it stays well preserved in the fridge for 4-5 days; great for lunches.
Image for Verza con Riso
Verza con Riso
Serves 6-8
Ingredients:

1 Medium Cabbage (curly is better) – Finely slivered
1 Cup Jasmine rice (use your preferred rice – I recommend Jasmine)
1 Medium white onion, finely chopped
6 Cups organic low chicken stock, and 2-4 more cups if needed for rice time. (check after 1 h30 min)
A nice piece of Parmigiano Reggiano, with peel
Sea Salt & Pepper
Extra Virgin Olive Olive Oil – about 3 Tbsp to start and 1 for serving
*Optional: finely minced fresh Rosemary
 
How To
1. In a large pot, heat the olive oil over medium-high heat. Add the onion, season with salt and pepper
and cook stirring until softened. Then add the minced cabbage, season a little more and stir.
2. Add the chicken stock and higher heat to bring to a boil. You want to ensure it is covered but not
overflooded. Bring to a boil, reduce heat to medium low, and cover. Let cook for 1 hour.
3. After 1 hour, you can mash it a little with a potato masher to make a little creamy (or even blend it
a little with a hand blender (I love that). Then add the Parmigiano, cover and cook for another 30
min.
4. After 30 min, add the rice, season and stir. Cover and cook about 15-20 min the time the rice
cooks. This is where you can assess if you need more stock – go ahead and add the remaining
cups.
5. When rice is done, check consistency. If it is nice and creamy. Serve with a drizzle of Extra Virgin
Olive Oil and maybe, give that Rosemary a try.
Image for Lentils & Swiss Chard
Lentils & Swiss Chard
Serves 6-8

Ingredients:
3 bushels Swiss Chard, (chop Swiss in strands & stems in tiny pieces)
1 large garlic clove, minced
1 small white onion, minced
2 cans (398ml) Lentils (I use Bio Italia)
*Great Quality Extra Virgin Olive Oil
Salt & Pepper to taste

How To:
1. In a large pan, add a few Tbsp of EVOO with 1 glass of watrer on medium. Add garlic and onion, a
little salt to get them going. Add your washed and chopped Swiss Chard, season and cover. Cook for
10 min.

2. Add the lentils, season and cover. Cook for another 15 min.

3. Drizzle EEVO and serve.

The simplicity of this dish makes it what it is. It is important that the EEVO you use is exceptional as it will
bring out the flavour. This dish can also be used as a main course, but in Italy, we like to serve it as a side.
 
 
Image for Scarmorza Arrostita
Scarmorza Arrostita
Serves 6
 
How To: 
1. Cut your scamorza in 1 inch slides. Heat your large pan on low (important not to burn or melt it) – no oil is added here.

2. Place your cheese and let it grill few minutes per side. I like to start with 3 and see if I am on the right
track. When it starts to brown a little, it is your queue to flip it over.

3. Lather in a nice dish, drizzle EEVO and serve and a little chilly flake.

These are like chips and will become a favorite – Trust me.
Image for Summer Eggplant Caponata
Summer Eggplant Caponata
About 6-8 Large Eggplant
Ingredients:
1 Large Eggplant, cut into cubes skin on
About a whole sprig of medium on the vine tomatoes. (about 1 ½ cups)
1 small red onion, thinly sliced
2 garlic cloves, crushed
¼ Cup water
Coarse sea salt
A bushel of Basil and mint, chopped by hand
Extra virgin olive oil
 
How to: 
1. Cut your eggplants, skin on, in small cubes. You can remove the extra meat that has the seeds.
 
2. Slice your onion in small chunks, then proceed to smashing your garlics.

3. Add a dash on extra virgin to your large pan on medium heat. Proceed to add the onions and garlic, season with a little salt (should take 2-3 min). Then add your eggplants, season some more & add more olive oil (monitor as they dry up quickly).

4. Drizzle a little water (about ¼ cup), cover. Cook for 5 minutes.

5. Chop your cherry tomatoes and add them to your eggplants. Season with coarse sea salt.
6. Add your herbs. Stir cooking another 10 minutes.
 
7. Once eggplants are done, drizzle with good quality extra virgin olive oil.
 
Campagna is filled with simple and healthy Mediterranean dishes. This one is great for summer nights. Impress your guests and make sure to leave some for the following morning topped with eggs.
 
 
Image for Salsiccia & Butternut Squash
Salsiccia & Butternut Squash
Serves 2-4 people
 
Ingredients
 
3 Sausages (punctured & cut in half)
1 medium butternut, peeled and cut in chunks
1 tsp garlic powder
2 fresh rosemary sprigs
Olive Oil
Salt & Pepper
½ Cup Dry White Wine
 
How To
  1. Preheat oven to 400.
  2. Peel your butternut squash and cut in chunks. Add to 2 Tbsp of Olive Oil to your baking pan, add the chopped butternut, season with garlic powder, salt & pepper and toss.
  3. Cut your sausage in half, use a fork to prick it around; I mixed spicy and mild. Add the rosemary and the white wine, and blend together.
  4. Cover with aluminum and prick to allow air to penetrate. Cook for 20 min. Remove foil and cook for another 10 min. Broil for 5 min.
 
Enjoy.
Image for Lamb with Honey Dijon Crumbs
Lamb with Honey Dijon Crumbs
Serves 6
 
Ingredients
 
16 lamb chops
1 ½ lb cherry tomatoes on the vine (best)
½ cup chopped fresh parsley
1 Lemon (zested)
5 garlic cloves. 1 finely chopped, 4 whole unpeeled
Salt & freshly ground black pepper
2 Tbsp Dijon Mustard
1 ½ Cups breadcrumbs – unseasoned
Extra Virgin Olive Oil
 
How To
  1. In a large oven proof skillet, drizzle 3 tbsp olive oil on medium high. Season the lamb with salt and pepper. Cook meat for about 2-3 min per side (you want a nice brown). Remove from heat and let cool.
  2. Preheat your oven to 380 on roast. In a pan, add your tomatoes and garlic, drizzle olive oil and season salt and pepper. Roast for about 20-25 min.
  3. Prepare your Dijon mixture by combining your Dijon, parsley, breadcrumbs, olive oil, salt and pepper and lemon zest. A thick paste is the consistency you are looking for.
  4. Place your lamb back in the oven proof skillet. Press the paste on one side of the lamb chop for each. Roast at 400 for 10-15 min depending on cooking preference.
  5. Once done, add the tomatoes and sprinkle with chopped parsley. Serve.
 
This recipe is a tad more complicated, but I have managed to make it as simple as possible for you to entertain and serve your guest without being overwhelmed. Open a bottle of wine, blast some nice music and enjoy.
Image for Osso Bucco with Citrus Gremolata
Osso Bucco with Citrus Gremolata
Always been a huge fan. Perfect for entertaining. I love to serve this with polenta but you can opt for a nice creamy Safran risotto as well. 
 
Ingredients: 
 
12 meat veal shanks
8 carrots, chopped in small cubes
8 celery, chopped in small cubes
2 onions, chopped small cubes
6 garlic cloves, whole and mashed
6-8 fresh bay leaves
4 cups low sodium chicken broth
3 cups dry white wine
1 18 ounce @mutti_canada tomato purée
Sea salt & pepper
Extra virgin olive oil
Gremolata: 2 1/2 inch strips lemon zest and orange zest chopped finelly.
2-3 tbsp minced parsley.
 
Season with coarse sea salt & pepper & mix well.
 
Instructions:
 
1. Preheat the oven to 375. Generously season veal shanks with salt & pepper. In a very large skillet, heat olive oil and cook the veal in batches (about 3 min per side). Then transfer to a large roasting pan.
2. Add more olive oil to the pan and add in your onions, celery, carrots, garlic and bay leaves and season. Cook for about 12 minutes.
3. Add wine, chicken stock and tomatoes, stir and bring to a boil. Transfer to the roasting pan to coat the Osso bucco. Cover and bake for 2 1/2 hours.
4. You can reduce the sauce once cooked but I like to leave it as is to wet the polenta. Sprinkle the gremolata over and serve.
Image for Polpette & Sauce
Polpette & Sauce
Sunday sauce is sacred. Add  love & passion to it and as I always say “Chi Mangia Bene Vive Bene” (Who eats well, lives well) 
 
Ingredients:
 
About 850gr combined of Beef, Veal & Pork from Centres Des Viandes Langelier 
1 egg beaten
1 cup freshly grated parmigiano
1/2 cup bread crumbs from Patisserie Boulangerie Laura 
1 tsp garlic powder
1/4 cup dry white wine
1/4 cup milk
A handful of fresh minced parsley
Sea salt & pepper

1. Combine all together and create your meatballs. Use your hands; energy is VERY important when you cook. (Will make about 10 medium)

SAUCE
Mini pork ribs (Tracollele in Italian)
1 medium boneless steak
2 tomato passato @mutti_canada & about 1 cup of water used to clear the excess
A dash of dry white wine (or red)
1 red onion, whole
1 tsp of garlic powder
A handful of fresh basil
Extra virgin olive oil

*Note: we add pork skin (cotenne many times which we use to make braciole. Sausage, many times I use filet Mignon).. in this recipe I kept it simple.
 
Instructions:

1. In a large pot, add a few tbsp of olive oil on medium high and sear the ribs (about 2 min each side) remove and set aside. Do the same for the steak.

2. Lower to medium, a the wine and grab all the little bits. When reduced, place the red onion in the center and place your meatballs around. Add the sauce and water, place your meat back in the pot, then higher the heat and bring to a boil. Place your basil, lower to medium low, cover and cook for 2 hours.
*you can stir in between & give it some love

3. After 2 hours, lift the lid a little and let it cook for another hour in order for it to thicken and evaporate a little. I love the wooden spoon method as my grandmother used. Again; give it some love in between.

4. Choose your pasta 🍝 & enjoy 💋💋
Image for Bourbon Bacon Wagu
Bourbon Bacon Wagu
Absolutely decadent. Perfect for a date night! P our yourself a glass of  Boulevardier & enjoy the flavours.
 
Ingredients: 
 
2 Wagu’s
4 strips @dubreton bacon
Rosemary sprigs
Bulleit bourbon (about 1/4 cup)
Coarse sea salt & pepper
 
How To:
 
Preheat oven at 400. On medium heat, heat your pan @lecreuset until warm. Add coarse sea salt and lots of pepper.
 
Wrap 2 slices of bacon on each wagu and tie them with the rosemary sprigs. Cook 5 min each side.
 
Add bourbon & set your 
 
Once flame subsided, place in oven for 10 min
Serve ( this is for medium)


Image for Dijon Lamb Shank
Dijon Lamb Shank
Serves 4 (based on medium size leg)
 
Ingredients: 
 
1 Lamb Shank
About 3-4 Tbsp Ghee Butter (replace with regular butter)
3 Tbsp of Olive Oil
3 Tbsp of Dijon Mustard
About 6-10 garlic cloves, whole
1 1/2 Lemons
1 Orange
3 generous cups of dry white wine
Rosemary sprigs
Sage Sprigs
Sea Salt and Pepper 
 
Instructions: 
  1. Preheat oven to 400
  2. Was your lamb, pat dry and place in a baking pan
  3. Make incisions in your meat. Silver the garlic and place deep in the incisions. 
  4. Salt and pepper your meat, then add Ghee butter in the incisions. Be generous
  5. In a small bowl, combine half a lemon juice, 1/4 of an orange juice, salt and pepper, olive oil and dijon. Mix well until thickness is formed. Rub all over the lamb, underneath, making sure it is evenly coated. Add more salt and pepper. 
  6. Add herbs on top. Cut in half the remaining garlic and lather in the pan. Cut the orange and lemon and squeeze the juices out, lathering the pan. 
  7. Cook at 400 for 1 hour. After an hour, add 2 very generous cups of wine, and reduce heat to 350 for another hour (careful do not throw liquid on top of the meat, it will remove the Dijon that has nicely crisped up.)
  8. After 1 hour, turn heat off and add the remaining wine. Let it sit in the oven for another 15-20 minutes. 
  • Note - if your leg weighs more, you will need to adjust the cooking time. 
Image for Prune & Cardamon Pork Loin
Prune & Cardamon Pork Loin
(Serves 4)
 
Ingredients
1 large Pork Loin
2-3 Garlic cloves - slivered
1 ½ Tbsp Cardamon Seeds, crushed
1 white onion, slivered
1 large prune, sliced
Avocado Oil
1 Cup Dry White Wine
Salt & Pepper
 
How To
1. Preheat the oven to 400.
2. Clean your meat, pat dry and place in a baking dish drizzled with avocado oil.
3. In a mortar, grind your cardamon. Layer your onion under and around your meat and add the
garlic.
4. Make even cuts in your pork loin, season with salt & pepper. Slice your prune, and place in the
incisions. Add remaining around the pan for flavor. Then, lather the crushed cardamon between
the prune slices and over the meat. Drizzle more avocado oil, season again.
5. Add the wine, and cover. It’s ready for baking. Bake on medium rack at 400 for 30 min. Then
uncover and bake for another 20 min. Then broil on low for 5 min and you have got yourself a
wow factor.
 
I hope you enjoy this recipe. Miracles happen when I cannot sleep. Change it up with apples in
the Fall or use peaches.
 
 
Image for Rib Roast Wonder
Rib Roast Wonder
The art is all in the cooking method ✨& the perfect meat is always cut by the perfect Butcher @centredesviandeslangelier
 
Layer rosemary & garlic cloves at the bottom of the pan & any excess fat you cut from your meat.
Make cuts in meat and place slivers of garlic deep within. Then planed a dollop of butter to seal it.
Generously salt & pepper your meat.
Intertwine fresh rosemary in the laces.
Many sauces you can make. I like to mix 1 1/2 cups of thick dijon, some herbes de Provence, 2 shots of bourbon and lather it on.
 
Add 2 cups of red wine at the bottom and start the cooking.
  1. 10min @ 450
  2. 30min @ 400
  3. 40min @ 385
  4. 30 min @ 350
& add your timer to ring every 30min to baste it so it doesn’t ⁣dry.
 
 
Image for Stuffed Cornish Hens
Stuffed Cornish Hens
Serves 2:
 
Ingredients: 

2 Cornish Hens, washed and pat dried
2 medium sausages, meat uncase (“carne sausicciata”)
1 small carrot, chopped finely
1 small celery, chopped finely
2 large onions, chopped
3-4 garlic cloves, crushed whole
1 egg, beaten
1 Cup dry white wine + 2 Tbsp for beaten egg
1 Cup breadcrumbs (unseasoned)
Rosemary sprigs
3-4 Tbsp Herbes de Provences
Extra Virgin Olive Oil
Sea Salt & Coarse Pepper
 
How To: 
 
1. Preheat oven convention “roast” to 425 on medium rack.
 
2. Wash your chicken, pat dry.
 
3. In a medium baking dish, drizzle olive oil, then lather your diced onions, garlic and a few
rosemary sprigs. Place your hens on top.

4. In a medium bowl, add your sausage meat, carrots, celery, breadcrumbs, beaten egg
with wine, salt & pepper. Mix well with your hands until amalgamated.

5. “STUFF” the hens. YES, Stuff. You will see them swell up. Do not be afraid.. stuff them
full.

6. Drizzle olive oil over the top. Sprinkle coarse sea salt & pepper. Add a generous sprinkle
of herbes de Provence.

7. Roast for 70 minutes (thermometer will show 165/180. Juice it half way through
generously everywhere. Let rest 10 minutes before serving. The Gravy is released and
ready to serve.
 
What can I say? Our rustic country dishes are so simple and savory it doesn’t take
much. If you are looking for an Italian twist to Thanksgiving, here it is.
 
 
Image for Salsiccia & Patate
Salsiccia & Patate
A staple in my region of Caserta 🇮🇹 It’s a country dish that’s made when the weather changes; it’s comfort food at its best.

Different ways of making it.. I like to take my time.. they don’t call me the “Meat Whisperer” for nothing 
 
Ingredients: 
 
About 4 regular & 3 spicy sausages cut in chunks
4-5 large gold potatoes, chopped in chunks (do not chop small they will burn)
2 large red peppers, chopped in chunks
1 large onion, chopped in chunks
3-4 large garlics, crushed
1 large Tbsp of butter
1 1/2 cups dry white wine
Olive oil, salt & pepper
Fresh sprigs of Rosemary
 
Instructions:
1. Preheat your oven at 400 (I had mine on convention)
2. In a @lecreusetcanada baking dish (or any preferred), drizzle some olive oil and combine all ingredients minus the butter, rosemary & wine.
3. Mix well, then add the butter in chopped cubes over it & the rosemary sprigs. Cover with foil & bake for 30min.
4. Remove foil, add wine, stir & cook for another hour. (I have fixed the time accordingly vs the video).
5. Broil on low for 10 min. Stir. Then broil on high for 5 min. Remove and let rest for 5-10min before serving.
 
Trust me; timing is everything & patience is worth it. You will get a nice roasted sausage, a moist potato & a beautiful sauce to go with it.
Image for Stove-Top Lamb Shoulder with Balsamic Reduction
Stove-Top Lamb Shoulder with Balsamic Reduction
Based on a large crown of Lamb (about 8-12 small pieces) OR 8 large pieces about ½ inch each.
 
Ingredients: 

1 Crown of Lamb
4 Shallots, minced
3 Garlic Cloves, smashed
1/3 cup of Calabrese Olives, pitted and chopped
2 Cups Cherry Tomatoes, chopped
½ Cup Balsamic Vinegar + ¼ Cup for later
½ of a Lemon, sliced in wedges
1 large sprig of fresh Rosemary
Sea Salt & Pepper
1 Tbsp unsalted butter, browned
1 Tbsp Extra Virgin Olive Oil
 
How To:
1. Salt & Pepper your meat. In a large pan on medium high, add butter and olive oil and let it melt and
brown. Place your meat and let it brown, about 3min each side.
2. Remove the lamb and place in a separate dish.
3. Add shallots, garlic to the pan where lamb browned and a little salt and pepper. A few minutes to get
them nice and golden. Proceed with the olives, stir and then add your balsamic vinegar.
4. Add the cherry tomatoes, season again. Transfer the Lamb back in the pan, add the lemon wedges
and rosemary sprig. Reduce heat to medium low, cover and cook for 15 min.
5. After 15 min, turn the meat sides and add the remaining Balsamic vinegar. Cover and cook another
15 min.
Image for Stuffed Peppers with Scarmorza & Pine Nuts
Stuffed Peppers with Scarmorza & Pine Nuts
Serves 10 Large Peppers

Ingredients:
10 Large long sweet Peppers
About 1 ½ kg of minced meat (equal parts lean beef, veal & pork)
3 ounces pine nuts
½ Scamorza grated & more for topping
1 egg, beaten
A dash of white wine (to mix in the egg)
2 cups frozen peas, thawed
2 Tbsp garlic powder
Drizzle of extra virgin Olive Oil (about ¼ cup)
Salt & Pepper

Simple Tomato Sauce: 

Ingredients: 

3 bottles Passato Pomodoro ( I use Mutti)
A few Tbsp of Extra Virgin Olive Oil
3 garlic cloves
1 red onion whole
Lots of fresh basil
Add a few tbsp of extra virgin olive oil to a large pot. Place the red onion in the center, add the garlic cloves,
let flavour the sauce and add the tomatoes. 
Rinse out the bottles with the sauce remains and add them to the
sauce. Season with salt and bring to a boil, reduce heat, throw in the f basil, cover and let simmer for about
30min.
 
How To: 
 
1. Preheat oven to 385 degrees. Halve your peppers on the side, clean out the inside but leave the top.

2. In a large bowl, mix well your meat with your hands. Then add the beaten egg with the wine, season
generously with salt & pepper and mix well with you hands once more. Energy is everything.

3. Once meat is well combined with the egg, grate the scarmorza in. Don’t be scared if large chunks fall
in, it will add amazing flavor. Then add the pine nuts and once again, mix well with your hands. Add
the peas, drizzle a little extra virgin and mix again until well incorporated.

4. Stuff the peppers and press hard making sure they are well stuffed. Add a layer of sauce to a large
baking dish, then place your peppers. Once all peppers are stuffed and place, slither thin slices of
scamorza on top of each peppers (grating makes a mess), then add more sauce over them and cover
with foil.
 
5. Cook covered for 45 min. Then remove foil and cook for another 45 min. Let them rest 30min
before serving as it allows the juices to flow.
 
Image for Roasted Chicken with Paprika & Rosemary
Roasted Chicken with Paprika & Rosemary
Ingredients:
2 Organic Chickens
1 ½ stick of unsalted butter (room temperature)
Extra Virgin Olive oil
Coarse Sea Salt
Fresh Pepper
6 garlic’s roughly chopped
2 Tbsp (total) Paprika
2 Tbsp (total) smoked Paprika
1 tsp garlic powder
1 Lemon (1/2 lemon for each chicken)
Handful of fresh Rosemary sprigs
Handful of fresh Thyme sprigs
½ Honey
¼ Cup Apple Cider Vinegar
 
How To:
 
Butter Mixture
1. In a small bowl, mix the butter with your hands. Add 1 tsp of Paprika and 1 tsp of
smoked paprika. Mince the Rosemary and Thyme and place in the bowl along with the
garlic powder, coarse sea salt and pepper. Mix well until all combined.
 
Chicken
2. Preheat convention oven on broil at 375.
3. Wash and pat try your chickens. Place them in a large baking pan.
4. Delicately lift the skin without breaking it. Go all the way to the end of the carcass. Gently
fill in the butter with your hands; use the palm of your hands as heat to massage it
through. Use most of the butter, leave about ¼ of it for the top.
5. Place the rest of the butter in the joint caveats (under arms, between legs). Generously
salt and pepper. Sprinkle over top the remaining Paprika and Smoke Paprika. Place
rosemary sprigs between caveats along with the thyme. Drizzle olive oil over top and
then, add lemons inside the entrance.
6. Roast for 1 hour.
7. After 1 hour, blend the apple cider and honey until nice and creamy. Use a juicing tool to
juice your chickens as it will release lots of goodness. Then pour the honey mixture over
both chickens and place back in the oven for another 20-30 minutes. This will vary on
the size of your chickens. You will know when they are cooked when the thermometer
shows 180F (place in the leg caveat).
8. Remove from the oven, cut and serve with the gravy it produced.
Image for Spezzatino
Spezzatino
Serves 4-6
Ingredients
1 ½ kg veal cubes (about 1 large pack)
2 Medium Golden Potatoes cubed
2-3 Garlic cloves, in socket
1 Large Onions, thinly sliced
1 ½ Cup frozen peas
2 Large Carrots, cubed
2 Large Celery, cubed
Extra Virgin Olive Oil
Salt & Pepper
1 Cup dry White Wine
2 Cups chicken stock (or water)
2 Bay Leaves
Tarragon
Fresh Basil
 
How To
1. Pat dry your meat. Salt & Pepper and then roll them in the flour.
2. In a large pan on medium high heat, add a little Olive Oil and sauté the veal for about 5 minutes. Remove
and set aside.
3. Add a little more oil, then thrown in the Onion and Garlic, deglaze with the white wine and sauté 2-3
minutes. Add the chopped carrots and celery, season with salt and pepper, and throw in the bay leaves,
and tarragon and 2 cups of chicken stock (or water). Lower to medium low, cover and cook for 1 hour and
15 minutes. Check in between if it needs more water or broth (1 cup)
4. Add the cubed potatoes and peas, stir, and cover cooking for another 45 minutes.
5. Serve with fresh chopped basil.
I ate this a lot growing up in the Fall/Winter months. The trick is to really give it time to do it’s thing.. Do not rush
it. Change it for beef if you prefer, but veal is really the authentic recipe here.
Image for Polpettone Di Amarene
Polpettone Di Amarene
Meatloaf with Italian Cherries
Serves 8-12

Ingredients: 
3 kgs lean pork minced meat
500 gr Amarene in syrop – chopped. Preserve the syrop.
2 Carrots
2 Celery
1 White Onion
1 tsp Garlic Powder
1 Egg
1 Cup Parmigiano Reggiano Cheese
¼ Cup White Wine
A Handful of fresh Sage
6 Garlics in cammiccia (in socket)
Extra Virgin Olive Oil
Salt and Pepper
 
Gravy
Amarene leftover syrup
2 Tbsp unsalted butter
2 Cups low sodium organic beef stock
2 Tbsp flour
Salt & Pepper
A handful of Sage
How To
1. Preheat oven to 350.
2. In a large bowl, massage your meat and set aside. In a food processor, add the carrots, celery, onion, garlic powder and grind until pasty. Then add the egg, white wine, cheese, salt and pepper to taste and a drizzle of olive oil and blend once more until smooth.
3. Add the mixture to the meat and using your hand, incorporate and mix well until all combined.
4. Divide your meat in equal parts. In a large baking pan that comes with lid, place half of your meat and spread out leaving an inch all around.
5. Place your Amarene in the center. Dig them in and be generous, spread them around but ensure not to place them on the edges. Leave yourself about an inch. Then place the remaining meat on
top and seal it shut around the edges.
6. Drizzle some olive oil and a little fresh pepper on top. Add more sage all around and your garlics.
7. Bake on convention for 3 hours (45 min per pound). After 3 hours, remove the lid and cook it for another 45 min. You can then lower oven to 170 and let it rest and keep warm until ready to
serve.
8. For the gravy: Note that the Meatloaf will release an amazing juice, so that will be your first gravy.
 
For the second gravy:
In a small saucepan, add the amarene syrop, beef stock, flour and butter. Cook on medium stirring until it thickens up. Then season with salt and pepper, add the sage and set aside.
This is considered a delicacy where I am from and not many make this. I had it for the first time years ago at a family friends house over the Holidays and completely fell in love with this dish. The pork and cherries just blend so well together; your guests will not be disappointed, I guarantee it.
 
 
Image for Quick “On-The-Go” Light Stuffed Peppers
Quick “On-The-Go” Light Stuffed Peppers
I am always looking for ways to simplify my life being so busy with work. You can prep this in under 30min and the oven does the rest for you. Makes a wonderful healthy supper & you can opt to freeze them individually if you have leftovers for future lunches.
 
Serves 6

Ingredients:
5 Large Peppers, top and inside removed
1 460 gr (about) of Lean ground Beef
1 460 gr (about) of Lean ground Veal
1 Egg
¾ Cups Parmigiano Regiano
1 Fresh Mozzarella
A dash of white wine (or opt for Apple Cider Vinegar)
1 Carrot
1 Celery
½ Red Onion
1 Garlic Clove
Drizzle of Extra Virgin Olive Oil (about 2 Tbsp)
Salt & Pepper
*1 Cup Frozen Peas (Optional)
 
** Simple Tomato Sauce** - Find Recipe on Website
 
How To:
 
1. Preheat oven to 375 degrees.

2. In a food processor, add the carrot, celery, onion & garlic and pulse until it finely chopped (even a form of paste is good). Then add the egg with, the wine, and parmigiano, season generously with salt & pepper and pulse again until you obtain a nice paste.

3. In a medium bowl, mix & combine the minced meat with your hands until well amalgamated. Season
with salt & pepper and blend again with your hands; then add the wet ingredients & amalgamate
once more until well combined.

4. Stuff the peppers and press hard making sure they are well stuffed. Add a layer of sauce to a large baking dish, then place your peppers. Once all peppers are stuffed and placed, cut a thick piece of fresh mozzarella on top of each peppers. Drizzle with Extra Virgin, then add the remaining sauce. (It should fill it to about half)

5. Cook uncovered for 1 hour &15 min. Serve with extra Parmigiano.
 
Enjoy!
Image for Chicken Cacciatore
Chicken Cacciatore
Serves 6-8

Ingredients:
8 Chicken Thighs Bone In
1 ½ Large Carrot, chopped (be rustic – about 1 inch)
1 Red Onion, finely chopped
2 small containers Brown Mushrooms
3 Garlic Cloves, crushed
1 Bottle of Tomato Sauce
1 Cup Dry White Wine
¼ Cup Heavy Cream
1 Tbsp Butter, unsalted
Olive Oil
Salt & Pepper
Combine Fresh Rosemary, Thyme & Tarragon
 
How To:
1. Heat a few Tbsp of Olive Oil and 1 Tbsp Butter in a large pan on medium high heat. Season your
chicken with salt & pepper and brown your chicken. About 2 min each side. Set aside and lower heat to medium.
2. Deglaze with the wine and let evaporate until half, picking up all the chicken bits. Add a drizzle of
Olive Oil. Then proceed to adding the onion and garlic. Season with salt & pepper and cook stirring a few minutes until golden.
3. Add the carrots and cook stirring until softened (about 8 min). Then place the chicken back in the
pan, add the tomato sauce, and a little water from the residue in the bottle.
4. Sprinkle the herbs, season with salt & pepper, then reduce heat to medium low, cover and cook for 30 minutes.
5. Remove lid and cook for another 15 minutes.
6. Close the heat, add the cream, stir and season more if needed.

This is my father’s version of cacciatore, finding the traditional one a little boring and redundant. I am also not a fan of peppers in this dish, I feel it takes over the flavor. You will be surprised at how the Tarragonbrings everything together (that’s my touch by the way).
This recipe is great for a weekend meal or entertaining.
Image for Pollo al Lambrusco
Pollo al Lambrusco
Serves 4-6
 
Ingredients:
Lambrusco Sauce: 
1 (750ml) bottle dry red wine
¾ Cups coconut sugar (or light brown sugar)
¾ Cups Lambrusco
¼ Cup Apple Cider Vinegar
1 Tbsp black peppercorn
1 white onion (whole)
A tsp of salt
4 garlic cloves, whole
3 thyme sprigs
1 bay leaf
2 sprigs fresh rosemary
 
Ingredients: 
Pollo al Lambrusco:
6 Chicken Thighs Bone and skin on
2 small containers of shitake mushrooms, whole (about 2 cups)
1 Cup Dry White Wine
4 Tbsp Extra virgin Olive Oil
1-2 Tbsp butter
Salt & Pepper
2-3 sprigs Thyme
1 bay leaf
1 Rosemary sprig
 
How to: 
1. Preheat your oven at 400, convention/ roast.

2. Prepare your sauce. In a large sauce pan, add your ingredients and bring to a boil. Let boil on
medium heat for 15 minutes.

3. In a large pan on medium high heat, add your oil and butter, generously season your chicken with salt
& pepper, and brown each side; about 3 min each. You want them nice and browned.

4. Place chicken in a large baking dish with lid. Add your mushrooms. Then add the sauce with all the
ingredients. Throw the extra herbs, close lid and roast for 45 minutes.
 
*I adore this dish. A true testament that chicken does not have to be boring. You can make the
sauce ahead and refrigerate for up to 5-days.
Image for Squash with Sausage Meat and Chickpeas
Squash with Sausage Meat and Chickpeas
Full Serving – About 8

Ingredients:
1 small butternut squash (about 2 cups), diced in small cubes (can be pumpkin as well)
2 Cups sausaged meat
1 Cup chickpeas
2 Cups low sodium organic chicken stock
2 medium shallots, minced
3 Garlics, smashed
Salt & Freshly Ground Pepper
¼ Cup dry white wine
A few Tbsp of Extra Virgin Olive Oil
Salt & Pepper
A few sprigs of fresh thyme
 
How To: 
1. With a sharp knife, remove the skin from the butternut squash. Cut into small cubes.

2. Preheat a large pan on medium high with a few Tbsp of EVOO.

3. Add shallots and garlic and cook for about 3 minutes until softened and golden.

4. Add your sausaged meat. Cut it through breaking it apart. Then deglaze it with the wine, allowing it
to evaporate (about 1 minute)

5. Add the wine, let it evaporate (1 minute).

6. Add the chickpeas, season with salt and pepper. Then add your chicken stock and throw in the fresh
thyme.

7. Reduce heat to low and cover. Cook for 15-20 minutes.

8. Remove lid, grab a masher and mash 20% of it allowing it to be semi-creamy. You want it creamy, but
not too much with a nice broth.

9. Serve with bread
 
A non traditional side dish from my region. A perfect aperitivo with fresh toasted bread. Venture your pallet
into new tastes.
Image for Braciole Napoletane
Braciole Napoletane
For 6 Braciole

Ingredients:
6 Braciole, pat dried (Veal)
3-4 Garlic Cloves, minced
A bushel of fresh Parsley, minced (about 1 cup)
About ¾ Cups dry White Raisins
½ Cup Pine Nuts
2 Bottles of Tomato Sauce “Passato”
½ Cup Dry White Wine
4 Tbsp Extra Virgin Olive Oil
Salt & Pepper
½ Yellow Onion, minced
Fresh Basil
Cooking thread
 
How To:
1. Prepare your working service with all ingredients (minus the yellow onion and basil)

2. Position your meat flat open. Salt & Pepper generously. Then sprinkle garlic, pine nuts, dried raisins and parsley. Roll tightly and tie on both ends.

3. In a large pan on medium high heat, heat the olive oil, then add your onion and leftover garlic, season and let it cook for about 1 min. Place your meat and brown on both sides. (about 2 min each side), then deglaze with the wine and allow it to evaporate for 1 min.

4. Add the sauce. Gather some water to obtain the bottles residues (not too much), stir and bring to a boil. Season with salt and pepper, stir. Lower heat to medium low. Add your basil and shut lid. Cook for 1 ½ hours.

5. Serve with fresh pasta of choice.

I loved watching my father prepare these growing up. The beaty of this veal is that is can be cooked alone to
flavor the sauce or mixed with traditional Sunday sauce meats.
Many like to add cheese; I prefer it this way. Although cheese is delicious, it invades the flavors.
I hope you enjoy it as much as we do.
Image for Cozy Beef Chuck
Cozy Beef Chuck
Serves 4
 
Ingredients: 
 
Beef Chuck
1 ½ kg Beek chuck
2 Large Carrots (chopped in medium cubes)
2 Large Celery (chopped in large cubes)
1 Large Onions (cut in large cubes)
1 leek (chopped) + Keep full stem
1 large black garlic cloves (whole)
2 containers Shitake mushrooms
1 ½ baby potatoes
2 Cups organic low sodium beef stock
1 Cup red wine (I use cabernet)
1 large bushel of fresh sage
3 dry cloves
Extra Virgin Olive Oil
Salt & Pepper
2 Tbsp coarse sea salt
2 Tbsp whole peppercorns
 
How To
1. Preheat oven to 300 degrees. In a large oven proof saucepan, heat 5 generous Tbsp of Olive Oil,
generously salt & pepper the meat (about 30 secs per side). Set aside in baking dish.
 
2. Deglaze with the wine and collect all the delicious bits. Then Add the beef stock and place your beef
chuck back in. Proceed with throwing all your vegetables and spices, except for the shitake
mushrooms and potatoes. Cover lid and cook in the oven on convention for 2 hours.

3. After 2 hours, add the shitake mushrooms and potatoes, add the coarse sea salt and peppercorns and
stir. Cover lid and cook for another hour.

4. When ready. Remove the vegetables, (discard the leek stem and herbs) leaving a few (about 1 cup),
in one bowl and the meat in another plate. Blend the veggies in the stock and bring to a boil. It will
become more consistent and create a healthy thicker sauce.

5. Shred the meat. Then add the veggies and meat back in and stir (season if required).

6. Serve alone, with fresh polenta or rustic bread.
Image for Apricot Bourbon Butter
Apricot Bourbon Butter
I have been making this Apricot Bourbon Butter for over 20 years 👩🏻‍🍳 I like to change it up with Brandy sometimes but I kid you not: it’s always a Holiday favourite and my friends love it. It’s making an appearance today.
Try it; let me know 💋
🥃 1/2 Bourbon @bulleit @bulleitwhiskey
🥃 3 1/2 sticks of unsalted butter
🥃 1 cup chopped dry apricots
🥃 2 tbsp brown sugar
🥃 2 tsp salt
1. Chop you apricots and let them soak in the Bourbon for 30-60 min.
2. Transfer them to a small pot. Add brown sugar and salt and mix well. FLAMBÉ 🔥 shaking it. Once fire subsides, let cool.
3. Mix the apricots with the butter in a food processor until nice and creamy.
Enjoy with warm bread. Lasts 2 weeks in the fridge but believe there will be none left 😉
Image for Ohh my Cherry Pie!
Ohh my Cherry Pie!
Ohh my Cherry Pie 🥧
What better way to commemorate the Summer Solstice then to indulge in a beautiful and rustic Cherry Pie?
I make one every year during this time.. it’s simple.. just make sure you’ve got a cherry picker 😅
🥧The Dough🥧
🥧 2 1/2 cups all purpose flour
🥧 2 sticks unsalted butter, cold
🥧 zest of 1/2 lemon
🥧 2 tbsp sugar
🥧 7 tbsp cold water
🥧 Pinch of salt
🥧 note: I like to double it so make more 😉
1. In a food processor, pulse all ingredients minus the water. Then add tbsp by tbsp. When almost combined, removed and create a ball. Do not over maneuver it you don’t want to melt the butter. Flatten the disks and cut In half. Cover with wrap and place in fridge for 30 min.
🍒Cherry Filling🍒
🍒 7 cups pitted cherries
🍒 zest of 1/2 lemon + juice of 2 lemons
🍒 1 tbsp pure vanilla extract
🍒 5 tbsp tapioca flour (or corn starch)
🍒 3/4 cups of coconut sugar (or regular)
1. Combine together with the cherries until dissolved and set aside.
2. Preheat oven to 400. Butter your baking dish, unravel half your dough and place in your dish. Prick the dough with a fork evenly.
3. Add cherry mixture. Then unravel other dough, and make crisscrosses. Seal the edges with a fork.
4. Beat one egg with a little milk, paint the edges and sprinkle with granulated sugar.
5. Bake at 400 for 20 min; then lower to 350 and bake for another 50 min. Let cool before ⁣serving.
Image for Pumpkin Olive Oil Cake
Pumpkin Olive Oil Cake
Ingredients: 
1 Cup Flour
1 Cup Pumpkin Purée @e.d.smithfoods
1/2 Cup Olive Oil
1/4 Cup Maple Syrup
1 tsp vanilla extract
2 large eggs, room temperature
3/4 cup coconut sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon @simplyorganicfoods
1/2 tsp ginger @simplyorganicfoods
1 tsp grated nutmeg
1/2 tsp salt
 
Instructions:
1. Preheat oven at 350. Spray 8inch pan and set aside.
2. In a large bowl, whisk the flower, baking soda, baking powder, spices & salt. Set aside.
3. In a medium bowl, add the oil, coconut sugar, maple syrup, eggs, vanilla & pumpkin purée and mix till well combined.
4. Pour dry ingredients in pumpkin mixture in 3 folds ensuring between beats there are no clumps and it runs smooth.
5. Pour batter in pan, settle it and bake for 35-40 min. Let cook completely before removing & serving.
 
Add frosting to make it even more special
Image for Banana Maple Pecan Bunt Cake
Banana Maple Pecan Bunt Cake
Ingredients: 
 
 2 1/2 cups flour
1/3 cup extra virgin olive oil
3-4 cups almond milk
3/4 cups sugar
1/2 cup coconut sugar
1/3 cup maple syrup
1 Tbsp vanilla extract
1 Tbsp baking powder
1 Tbsp baking soda
3 eggs
2 large mashed bananas
1 tsp sea salt
1 tsp cinnamon
1 cup chopped pecans
 
Instructions: 
 
Preheat oven at 425 degrees
In a large bowl, whisk the flower, baking soda, baking powder, salt and cinnamon.
In a medium bowl, whisk together the oil, the sugar and coconut sugar, eggs, milk, maple syrup, vanilla and banana’s until well combined.
Add wet ingredients slowly to dry ingredients with a wooden spoon until well combined.
Grease your pan. Pour batter then sprinkle but of choice. (You can pour half inside if you wish)
Bake 5 min and then reduced heat to 375 for 25 min or until a toothpick in centre comes out clean.
Image for My Mom’s Baked Apples
My Mom’s Baked Apples
Ingredients
1 Tbsp Organic Honey
A dash – about 1 tsp of cinnamon
1 tsp of ghee butter
A little coarse sea salt
1 Tbsp crushed walnuts (or use any nuts you have on hand)

How To:
1. Preheat oven to 350 degrees
2. Carve the heart of the apple out. Use a tool, the one used for pumpkin carving works best. Create a
hallow.
3. Stuff the apples and place them in baking dish.
4. Add about ¼ cup boiling water at the bottom.
5. Timing is everything along with the oven you use. Start by backing at 30min and check them. From
there add 15min at a time. Once they are shrivelled and turned in a little at the top, they are done. (it
is ok if they end up unraveling, but I prefer the lather).
6. Serve them alone or with crème fraiche or ice cream.
Growing up, this was a staple in my house. My mother was not a baker but these, she made on repeat. I have
added some extra flavor to them over the years but please go ahead and have them on their own. They are a
great treat, healthy and super nutrient. You can have them for breakfast with a side or again, save it for a
healthy desert.
Image for Maple Banana Bunt Cake
Maple Banana Bunt Cake
I have modified this recipe to a heathier version during covid because like many other, the comfort food was
becoming a little too comforting. This version I created is light and moist and for some reason, it really does soothe
the soul during a rainy day. You can also opt to make muffins with them, adapt as you wish. 

Ingredients: 

2 ½ Cups All purpose flour
½ Cup Coconut Sugar
1 Tbsp Baking Powder
1 Tbsp Baking Soda
1 tsp salt
1 tsp cinnamon
2 Large Ripe Banana’s
3 eggs
¾ Cups Almond Milk
1/3 Cup Extra Virgin Olive Oil
1/3 Cup Maple Syrup
1 Tbsp Vanilla Extract
About ¾ Cups of chopped Walnuts or any nuts of choice
 
How To:
1. Preheat oven to 425. Grease your baking dish and add a little flower all around to avoid sticking.
2. In a medium bowl, whisk the flour, baking soda, baking powder, salt & cinnamon.
3. In a blender, add the banana’s, olive oil, coconut sugar, eggs, maple syrup, vanilla extract and almond
milk. Blend until smooth.
4. Add in 3 steps the dry ingredients and blend until smooth and creamy.
5. Pour your bather in the baking dish and sprinkle the nuts on top.
6. Bake for 5 minutes, then reduce heat to 375 and bake for 40 minutes or until a toothpick comes out
clean from the center
7. Let cool completely before removing from its case.
Image for Grand-Marnier & Orange Caramelized Walnuts
Grand-Marnier & Orange Caramelized Walnuts
Grand-Marnier & Orange Caramelized Walnuts

Ingredients:
7 Cups Walnuts
1 ½ Cups Grand-Marnier
2 Oranges
Peel of ½ Orange, slivered
1 Cup Sugar
1 Cup Water

How To:
1. In a large bowl, add your walnuts and cover with water. Then add the juice one 1 orange and throw the orange in the water, followed by 1 Cup Gran Marnier. Let soak for 2 hours.
 
2. Rinse and pat try. Lather in your serving dish.

3. Sliver the skin of ½ the orange, julienne style. Ensure to remove the white part as it is bitter. Then peel the orange using a knife all around and gently cut the meat of the orange in tiny triangles.

4. In a medium pan, add the sugar and water on medium low heat and bring to a boil. Boil for 10-15 minutes or until the sugar caramelizes and turns golden brown. This is a slow process and you need to monitor it.

5. In the meantime, add the julienned orange peel and oranges slices to the walnuts and mix well.

6. Once the sugar is golden and caramelized, transfer it to the walnut mixture. Stir and ensure it is well distributed. Then add the remaining ½ of Grand Marnier over the walnuts.
 
7. Let it rest a few hours before serving. Ensure to stir every so often. The longer it rests, the more flavor it gathers.
 
My Father made this every holiday growing up. And once in a while, we simply asked for it because it was so comforting and delicious, everyone loved it. Make this early on during the Holidays, it lasts the whole week and gets better as the days go by. No need to refrigerate. You will be surprised at how devastatingly delicious this recipe is.
 
Enjoy xo
Image for Chocolate Soufflé infused with Grand-Marnier & Orange
Chocolate Soufflé infused with Grand-Marnier & Orange
*Makes 4 1 Cup Ramekins
Ingredients
7 ounces bitter-sweet chocolate
7 Tbsp Unsalted Butter
¼ Cup Grand-Marnier
½ an Orange
3 Eggs
½ Cup Sugar2
2 Tbsp Flour
A small pinch of coarse sea salt
Crème Fraîche for serving
 
How To:
 
1. Preheat oven to 400.

2. In a medium saucepan, bring about ½ inch of water to a simmer. Chop your chocolate and butter
and place in a heat proof bowl (Bain-Marie) and set it over the saucepan. Stir with a baking spatula.
Lower heat if you have to; you want to ensure you are not cooking the chocolate.

3. Once the Chocolate and Butter is almost melted, add the Grand Marnier and the coarse sea salt and
continue stirring until well combined and nice and shiny. Remove from heat and set aside.

4. In a small bowl, whisk the sugar, flour, eggs and mix well until well combined and there are no
clumps.

5. Delicately mix the egg mixture in the chocolate. Go in batches and mix well in between. Work fast
you do not want to cook the eggs. It will almost have a pudding consistency.
6. On a baking sheet, place your ramekins and fill with the chocolate batter.

7. Once the ramekins are all filled, slide small orange wedges (make a nice triangle) and place in the
center.

8. Bake for 12 minutes and they are ready. Serve with crème fraiche or ice cream.
Image for Struffoli di Filomena
Struffoli di Filomena
I grew up sitting on the counter watching my Father make these. When I would go to Italy for
Christmas (which was often), I watched her and helped. It is the one Dessert that warms my heart, even though it takes time and patience.
Sometimes, I like to add lemon & Orange juice (that’s my little twist – and I don’t always put sugar in the honey!)
 
Ingredients:
Serves 8-12
 
Struffoli:
500 gr Flour
2 Tbsp Sugar
1 Tbsp Grand-Marnier
5 Eggs
5 Tbsp Extra Virgin Olive Oil + 1 ½ Lt for frying
1 Tbsp pure Vanilla – beans or extract
1 Tsp Baking Powder
1 tsp salt
Zest of 1 Tangerine

Honey:
500 gr pure Honey (any flavor works very well)
Juice of 1 Tangerine
Julienne strips of 1 Tangerine
Julienne strips of 1 Lemon
2 Tbsp Sugar
1 stick cinnamon (optional)
 
We’ll take it by Phases; here is what you need for the 4 Phases.
 
Phase 1: The Dough
1. In a large bowl, combine all the dry ingredients and make it hollow in the middle. Add the eggs in the middle and with your hands, start mixing it all in until well combined. Then massage and knead thethough on a clean surface until it is all combined.
 
Phase 2: The Dough Prep
1. Lay a large cloth next to you. Start cutting little chunks of the dough and with the help of your hands, create long strips by rolling them out.
2. Cut little pieces (about ½ inch) and springle with flour to avoid sticking. Place on the towel & repeat untill they are all made.
 
Phase 3: We Fry
1. In a large saucepan, add the olive oil on medium high. Start by placing one struffoli; once it comes up and you see tiny bubbles, the oil is ready. Start adding by cup batches (take a goblet spoon and that’s your target size per batch)
2. Each batch will go quick – about 30-40 seconds each. I like to play around with this so that they all come in different shades (looks pretty).
 
Phase 4: Honey
1. In a large saucepan on medium high, add the honey and all its ingredients, once it starts bubbling, start stirring and monitor it. This will take about 5-8 minutes. You will see it pulling (resisting) on the edges. Add the Struffoli in and mix for another 2-3 minutes until well combined. Place them in a festive dish and enjoy for a few days.
Image for Pumpkin Amaretto Chia Seed Pudding
Pumpkin Amaretto Chia Seed Pudding
I absolutely love chia seed pudding & if you haven’t noticed, I also adore pumpkin. This is loaded with
healthy protein & fats, not to mention the antioxidants & adaptogens, if you choose to add the Maca (it is
ok if you don’t). You can opt for “light” coconut milk but I prefer the full fat content for the added benefits.
 
Ingredients
2 Cups (1 can) Cha’s Organic Coconut Milk
(If you like it more liquified, feel free to add ½ cup more & assess as you go)
1 Cup Pumpkin Puree. (I like E.D Smithfoods – it is clean)
¾ Cups Chia Seeds (I used Prana)
2 Tbsp Maple Syrup (you can add more, I prefer it less sweet)
1 Tsp salt
1 Tsp Ceylon Cinnamon
1 Tbsp Almond Extract (from Simply Organics)
2 Whole Cloves (Optional – however, it does provide a nice compliment to the almond extract)

**Topping: I like pumpkin seeds, shredded coconut & berries (sky is the limit)
 
How To
1. In a blender, combine all ingredients, minus the Chia seeds.

2. Add Chia Seeds and blend until well combined. This is where you will notice if you want it more liquid. It will dense up real quick.

3. Scoops in 4 jars and refrigerate overnight. You can add the toppings in the AM if you prefer.
 
Enjoy!
 
 
Image for Upside Down Lemon Cake
Upside Down Lemon Cake
*Makes one 9-inch cake
 
Ingredients
1 ½ sticks unsalted butter, softened
¾ cups plus 2 Tbsp coconut sugar (you can opt for light brown sugar)
2 thin-skinned lemons, sliced paper-thin crosswise, seeds discarded (depending on the lemon, you may need a
third)
1 ½ cups all-purpose flour
2 tsp baking powder
¼ tsp salt
1 cup granulated sugar
1 tsp pure vanilla extract
2 large eggs, separated
¾ cup whole milk
¼ tsp cream of tartar
*optional: whipped cream to serve
 
How To:
1. Preheat oven at 350. Set a 9-inch non-stick cake pan over moderate heat. Add 4 Tbsp of the butter
and once melted, stir in the coconut sugar until dissolved (about 1 min). Remove from heat. Arrange
the lemon slices in the melted coconut sugar.

2. In a medium bowl, whisk the flour with the baking powder and salt. In a large bowl, with an electric
mixer, beat the remaining 8 Tbsp of butter with the granular sugar until light and fluffy. Beat in the
vanilla and the egg yolks, one at a time. At low speed, beat in the dry ingredients in 3 batches,
alternating with the milk.
 
3. In a stainless steel bowl, beat the egg whites with the cream of tartar at high speed until firm peaks
form. Fold one-third of the beaten whites into the batter, then fold in the rest. Scrape the batter into
the prepared pan and bake for about 30-40 min. (Toothpick comes out clean)

4. Let cool in the pan for 15-20 min, then invert into a plate. Serve warm or at room temperature.
Image for Bourbon Pumpkin Pie
Bourbon Pumpkin Pie
Makes one 9-inch cake

My Pie Dough:
2 ½ Cups all purpose flour
2 sticks unsalted cold butter
Zest of ½ lemon
2 Tbsp sugar
7 Tbsp cold water
Pinch of salt
 
This is my classic dough recipe. It may yield more. You can easily freeze it for another day. I also like to
double it as I like thicker crust.
 
Filling:
3 Large Eggs
1 15 ounce 100% Pure Canned Pumpkin
¼ Cups Sour Cream
2 Tbsp Bourbon
2 Tsp Vanilla Extract
1 Tsp ground cinnamon
½ Tsp Salt
¼ Tsp Ground Ginger
¼ Tsp Ground Nutmeg
1/4 Tsp Ground All Spice
¾ Cup Pure Maple Syrup
1 Cup Heavy Cream
3 Tbsp Granulated Sugar

Bourbon Spice Cream:
1 Container (About 1 Cup ½ ) of heavy cream OR 1 Container Miracle whip 
1 Tsp All Spice
2 Shots Bourbon
 
How To: 
Pie Dough: 
1. In a food processor, pulse all the ingredients minus the water. Then add Tbsp by Tbsp. When almost
combined, remove and create a ball. Do not over-maneuver if don’t want to melt the butter. Flatten
the disk and cut in half. Cover with plastic wrap and place in refrigerator for 30 minutes.
 
2. Preheat oven at 400 degrees. Butter your baking dish and unravel your dough. Use a little flower to
avoid sticking and create a sphere. Unravel in your baking dish and spread nicely ensuring it is well in.
Do not fork as you have a liquid. (there is no pre-baking here)
*If this scares you; Purchase store bought and shine like a start “it’s ok”.

How To:
Filling:
1. In a large bowl, whisk the eggs, canned pumpkin, sour cream, vanilla, bourbon, and all the wonderful
spices.

2. In a small pan on medium high, bring the maple syrup to a simmer. Let if bubble gently for 2-3
minutes until it begins to thicken (stir constantly). This will bring out the caramel flavours. Remove
from heat and then slowly whisk in the heavy cream making sure to infuse air by stirring to avoid
curdling. The warmth from the syrup will do wonders to the cream.

3. Gently whisk the warm maple syrup cream in the pumpkin mixture. Make sure the filling become
silky and creamy. Pour it in your pre-baked pie crust and bake for 55-60 minutes. I recommend
shutting the oven and letting it sit 10-15 minutes with an open oven to allow it to cool naturally
(avoids cracking).

4. Refrigerating overnight is key; it allows it to set properly. When ready to serve, sprinkle with
granulated sugar and torch away (gently of course). You want it to be shiny and golden. Serve with
Bourbon spice cream.

5. For the bourbon spice cream, mix together until creamy.
 
Serve.
 
I am a sucker for Bourbon; I love it. Add Fall to the mix and Pumpkin and you had me at Hello.
Image for La Torta Caprese
La Torta Caprese
Ingredients:

8 ounces bitter-sweet chocolate
2 sticks (8 ounces) unsalted Butter + softened butter for the pan
5 large Eggs separated
1 Cup Sugar
1 ¾ Cups almond flour
2 tsp pure vanilla extract
A pinch of sea salt
Powdered sugar for dusting (at the end)
 
How To:
 
1. Preheat oven to 350 degrees.

2. In a medium saucepan, bring about ½ inch of water to a simmer. Chop your chocolate and butter
and place in a heat proof bowl (Bain-Marie) and set it over the saucepan. Stir with a baking spatula.
Lower heat if you have to; you want to ensure you are not cooking the chocolate. Remove and let
cool.

3. In a medium bowl, beat the eggs white to a firm peak. Transfer to another bowl if you do not have
another mixer or hand mixer and do not flatten them.
 
4. In another larger bowl, beat the granulated sugar, egg yolks and vanilla until the mixture creamy
(about 2 minutes). Then add the chocolate mixture in batches of three, ensuring that in between each
round, it is all mixed and blended well.

5. Add the almond flour and salt and continue the process until it is nice and smooth.

6. Proceed to incorporate the egg whites in batches, folding them in. Do not flatten them or beat
them, fold gently (this takes some delicate time but very necessary).

7. Transfer to a 9-inch buttered baking dish, even it out, and bake for 40 min. Let cool completely
before removing from the pan and dust with powdered sugar as desired.