​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!