​SERVING: 10 – 12 PANCAKES                                                                    PREP TIME: 5 MIN
COOK TIME: 15 MINUTES
 
Ingredients:
2 cups tipo ‘00’ flour
1/2 tsp baking soda
1 tbsp baking powder
3 tbsp sugar
1/8 tsp salt
1 tsp vanilla extract
1 cup milk
2 eggs
1/2 cup ricotta cheese
zest from 1 lemon
1 tbsp lemon juice
1 cup blueberries
2 tbsp butter
maple syrup and butter for serving
 
Directions:

1. In a medium bowl whisk together the vanilla extract, milk, eggs, ricotta cheese, lemon zest and lemon juice. Set aside.
2. In a separate bowl whisk together the flour, baking soda, baking powder, sugar and a pinch of salt.
3. Add the wet ingredients to the flour mixture and gently whisk until well incorporated.
4. Gently stir in the blueberries.
5. Add butter to a hot pan or griddle and use about half a ladle of batter for each pancake.
6. On medium high heat, cook pancakes for 3 minutes or until golden brown and edges start to firm up. Flip the pancakes and finish cooking for another 1 to 2 minutes on the other side.
7. Add more butter and repeat with remaining batter.
8. Serve hot with maple syrup and butter.

 
Buon Appetito!

SERVING: 4 - 6 PEOPLE                                                                    PREP TIME: 30 MIN
COOK TIME: 2 HOURS
 
Ingredients:

3 tbsp olive oil
1 large sweet onion chopped
½ lb hot pancetta finely chopped
2 chili peppers finely chopped (optional)
3-4 cloves of garlic finely chopped
1 large carrot finely chopped  
1 stalk celery finely chopped  
1 medium sweet potato finely chopped
2 lbs ground turkey or substitute lean ground beef
1 tbsp chili powder
1 tsp cumin powder
1 cup white wine or substitute beer or red wine
1 can chopped tomatoes
1 cup low sodium chicken stock or substitute beef stock
1 can black beans drained and rinsed (no salt added)
1 can kidney beans drained and rinsed (no salt added)
salt and pepper to taste

Directions:

1. Add 3 tbsp of olive oil to a large, heavy-bottomed pot over medium low heat and sauté the sweet onion until caramelized. Cook for approximately 5 min.
2. Add the pancetta, garlic and chili peppers and cook for an additional 5 minutes.
3. Add sweet potato, carrots and celery and continue cooking for 5 minutes.
4. Add turkey to the pot and season with salt, pepper, cumin and chili powder and cook until browned.
5. Deglaze pot with the wine or beer and stir until combined.
6. Add the tomatoes and chicken stock and bring to a simmer.
7. Add black beans and kidney beans and stir in.
8. Reduce heat to achieve a slow simmer, cover and cook for at least 2 hours, to allow flavours to meld.
9. Season to taste.

 
Buon Appetito!

SERVING: 2 - 4 PEOPLE                                                                    PREP TIME: 5 MIN
COOK TIME: 20 – 25 MINUTES
 
Ingredients:
4 Chicken Breasts
½ Cup Flour
3 Tbsp Olive Oil
4 Tbsp Butter
½ Small Sweet Onion Chopped
2-3 Cloves of Garlic finely chopped
2 Cups Sliced Cremini Mushrooms
1 Cup White Wine  
1 Cup Chicken Stock
Salt
Pepper
1 Tbsp Paprika
Fresh Parsley chopped
 
Directions:

1. Season the chicken breast with salt and pepper
2. Mix the paprika into the flour
3. Dredge the chicken into the flour mix and set aside.
4. In a large pan place 2 tbsp of olive oil over medium high heat.
5. Fry the chicken breasts for about 3-4 min per side until they are golden brown on each side.
6. Remove from the pan and set aside.
7. Add another tablespoon of olive oil and 2 tbsps. of butter to the pan.
8. Sauté the chopped onion for a couple of minutes on medium low heat. Add the garlic and continue to sauté for another minute.
9. Add the mushrooms and cook together for 2 minutes.
10. Deglaze the pan with the white wine and cook for another minute.
11. Carefully add the chicken back into the pan, moving the mushrooms out of the way so that the chicken is touching the surface of the pan.
12. Spoon the wine mushroom mix over the chicken and cover the pan with a lid and let cook for 5 minutes.
13. Add a tablespoon of flour into the chicken stock and add to the pan. Mix everything together and continue to baste the chicken breast for another 4-5 minutes or until cooked through. (depending on the size of the chicken).
14. Add the remaining butter to the pan and season with additional salt and pepper if needed.
15. Remove the chicken into a serving plate.
16. Add the chopped parsley to the mushroom wine sauce and mix until combined.
17. Spoon the sauce evenly over the chicken.

Buon Appetito!
 

SERVING: 2 – 4 PEOPLE                                                                   PREP TIME: 5 MIN
COOK TIME: 5 MIN                                                                            REFRIGERATE: 30 MIN

This fresh summer salad is a great side on its own but it is a true winner along side grilled chicken or a meaty fish like salmon or swordfish. 
​ 
Ingredients:
1-2 tbsp butter
4-5 medium peaches
1 tbsp extra-virgin olive oil
¼ squeezed lemon
3-5 chopped basil leaves
100 grams of feta cheese
Salt to taste
 
Directions:

1. Peel and cut peaches into ½” slices.
2. Melt butter in a grill pan at medium high heat.
3. Place the peaches carefully on the pan and grill for approx. 2.5 min per side or until the peaches start the caramelize and grill marks appear.  
4. Remove from the grill pan and place the peaches in a bowl.
5. Squeeze the lemon and drizzle with olive oil.
6. Crumble the feta and chopped basil.
7. Season with salt to taste.
8. Toss evenly and refrigerate for at least 30 min before serving.

 
Buon Appetito!

SERVING: 8 - 10  PEOPLE                                                                 PREP TIME: 20 MIN
REFRIDGERATE TIME: MIN 2 HOURS OR OVERNIGHT
 
Ingredients:
Crust
¼ Cup Melted Butter
2 Tbsp Brown Sugar
2 Cups of Graham Cracker Crumbs or Crushed Lady Finger Cookies
 
Filling
20 oz Cream Cheese (approx. 2.5 8 oz bricks)
¾ Cup Ricotta Cheese
½ Cup Powdered Sugar
1 Tbsp Vanilla Extract
¼ Cup Nutella
 
Garnish
4 Kinder Chocolate Bars
 
Directions:

1. In a 9-inch pie pan, pour the cookie crumbs, melted butter and sugar and stir to combine all the ingredients thoroughly.
2. Press the mixture firmly into the base and sides of the pan. Place in the fridge until ready to use.
3. In a stand mixer, or with a hand whisk, beat the cream cheese into the ricotta until smooth. Add the sugar and vanilla and stir well. Take care not to over beat the mixture or it will be too airy and may collapse.
4. Divide approx. 1/3 of the cheesecake mix in a separate bowl and add ¼ cup of Nutella. Mix together until smooth and creamy.
5. Pour the vanilla cheesecake mixture into the cooled crust.
6. Spoon the Nutella mixture in clumps on top of the vanilla, and using a knife swirl the Nutella in to the vanilla mixture to create a marble effect.
7. Grate 2 of the kinder bars on top of the cake and cut the remaining bars into cubes and place around the outside of the cake.
8. Chill for at least 2 hours or overnight.

 
Buon Appetito!
 

​SERVING: Approx. 3 DOZEN                                                               PREP TIME: 25 MIN
COOK TIME: 8 – 9 MIN
 
Ingredients:
2/3 Cup            Unsweetened Apple Sauce
½ Cup Honey
1 Egg
1 Tbsp Vanilla
½ Cup Whole Wheat Flour
½ Cup Coconut Flour
½ tsp Baking powder
½ tsp Baking soda
½ tsp Salt
½ tsp Cinnamon
1 ½ Cup Dry Oats
¾ Cup Dried Cranberries or Raisins
½ Cup Mini Semi-Sweet Chocolate Chip
 
Directions:

1. Preheat oven to 375° F.
2. Cream together apple sauce and honey. Add egg and vanilla and blend.
3. In a separate bowl, combine whole wheat and coconut flour, baking powder, salt, baking soda and cinnamon. Add to apple sauce mixture and mix together.
4. Add oats and cranberries or raisins and chocolate chips and stir just until oats are coated with cookie batter.
5. Let batter firm up slightly in the fridge for at least 15 min.
6. Spoon out heaping teaspoons of batter and roll into balls onto a greased or parchment-lined baking sheet. Flatten each cookie slightly with the palm of your hand and bake for 8 to 9 minutes, until cookies start to brown around the edges.  
7. Cookies will keep up to a week in an airtight container.

Buon Appetito!

YIELD: APPROX 2 DOZEN                                                                PREP TIME: 10 MIN
REFRIGERATION TIME: MIN 1 – 2 HOURS
 
Ingredients:
1 ¼ Cup Organic Natural Peanut Butter
¼ Cup Honey
1 Cup Dry Oatmeal
½ Cup Ground Flax Seeds
½ Wheat Germ or substitute Chocolate / Vanilla Protein Powder
½ Cup shredded unsweetened coconut
1 Tbsp Vanilla Extract
½ Cup Semi-Sweet Chocolate Chips
 
Note: Depending on the moisture content of the peanut butter you may need to add an additional ¼ cup of dry oatmeal or 1 tbsp of peanut butter.
 
Directions:

1. Place all ingredients into a bowl and mix together thoroughly with a spoon.
2. The mixture should be soft and slightly moist but not sticky to the touch. You can add additional oatmeal if the mix is too wet. If the mix is on the crumbly side add an additional 1 tbsp of peanut butter.
3. Scoop a tablespoon size of the mixture into the palm of your hand and roll it into a ball.
4. Place in a container and refrigerate for at least an hour for the protein balls to become firm.
5. Keep Refrigerated.

 
 

Orange Olive Oil Cake  
 
SERVING: 10 – 12  PEOPLE                                                              PREP TIME: 20 MIN
COOK TIME: 1 HOUR
 
Ingredients:
2 Small Seedless Oranges
1/3 Cup Extra Virgin Olive Oil
2 Cups All-purpose Flour
1 1/2 Teaspoon Baking Powder
1/2 Teaspoon Baking Soda
Dash of Salt
4 Large Eggs
1 1/2 Cups Granulated Sugar
 
Garnish:
Powdered Sugar
1 Small Orange sliced ½ inch thick
1 ½ Cups Water
½ Cup Granulated Sugar
 
Directions:

1. Preheat the oven to 350 degrees F and lightly grease a 9 inch spring-form pan.
2. Zest oranges and set aside.
3. Cut off the peels from each orange and discard these pieces, and then cut the rest of the oranges (flesh and skin) into chunks.
4. Place them in a food processor and puree until blended but with some texture left.
5. Add the oil to the oranges and pulse until blended.
6. Sift together the flour, baking powder and soda and salt in a large bowl.
7. In a separate bowl beat the eggs until they are light and fluffy and then slowly add in the sugar.
8. Begin to add the egg mixture in three parts alternating with the orange mixture just stirring until combined. (Careful not to over mix and deflate the eggs. This will create a dense cake.)
9. Pour the cake batter into your prepared pan and bake for 50 to 60 minutes or just until a cake tester comes out clean.
10. Let cake cool.

Garnish:

1. In a medium skillet, combine the water and sugar and bring to a boil
2. Add the orange slices and cook over moderate heat, turning occasionally, until the liquid is reduced to a thin syrup and the orange slices are translucent, about 20 minutes
3. Reduce heat to low and continue cooking until the syrup thickens, about 10 min
4. Transfer the slices to a rack to cool
5. Reserve syrup.
6. Place 3-4 candied orange slices on cooled cake
7. Sprinkle with powdered sugar and drizzle the stop with the reserved syrup (optional)

 
Buon Appetito!
 
 
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​SERVING: 4 – 6 PEOPLE                                                                   PREP TIME: 10 MIN
COOK TIME: 1 HOUR
 
Ingredients:
2 – 3 Tablespoons Olive Oil
1 Large Sweet Onion, Peeled and Finely Chopped
4 Garlic Cloves, Minced
2 Large Carrots Peeled a Finely Chopped
2 Stalks Celery, Finely Chopped
4 Cups Chicken Stock
Salt and Pepper to taste
1 Tsp Dried Oregano
1/4 Cup Chopped Fresh Parsley
6 Cups Cooked Chickpeas or 3 (14 Ounce) Cans
1 (14 ounce) Can Diced Tomatoes
 
Directions:

1. In a heavy stockpot, heat the olive oil and then cook the onions, carrots, garlic, and celery until tender, about 15 minutes.
2. Add the chickpeas, chicken stock, diced tomatoes and oregano and bring to a boil.
3. Reduce the heat to low and cook for and additional 30 minutes.
4. Use a hand blender and puree about half the soup in the pot leaving half for texture. Add the finely chopped parsley and stir to combine.
5. Serve the soup with a drizzle of extra virgin olive oil and a sprinkling of cracked black pepper.

​
Buon Appetito!
 

​SERVING: 4 – 6 PEOPLE                                                                   PREP TIME: 10 MIN
COOK TIME: 1 HOUR
 
Ingredients:
3 - 4 tbsp extra-virgin olive oil
1 medium sweet onion chopped
2 cloves garlic minced
1 large head cauliflower cut into florets
4 large carrots peeled and sliced
1 large Macintosh apple diced
2 tsp sea salt
1/2 tsp ground white pepper
4 cups chicken broth
1 cup grated Parmigiano Reggiano
 
Directions:

1. Pre-heat oven to 350 F.
2. Place the chopped cauliflower, carrots and garlic in a roasting pan. Season with salt and drizzle and toss with olive oil. Place in the oven and cook for 30 min or until golden and tender when pierced with a fork.
3. Heat the olive oil in a large stock pot set over medium heat. Add the onion and cook until caramelized, about 3 min.
4. Add the diced apple and cook until slightly softened and fragrant, about 10 minutes.
5. Add the carrots, cauliflower florets and roasted garlic to the pot and cook together for another 5 minutes.
6. Add the broth and bring to a simmer. Cook for an additional 20 minutes.
7. Reduce to a fine puree with the help of a stick blender or ladle the soup into a blender; process until smooth and creamy and return to stock pot.
8. Add the Parmigiano and stir well.
9. Add additional salt and pepper to taste.
10. Serve with an extra drizzle of olive oil and garnish with some fresh parsley (optional)

 
Buon Appetito!