This recipe is a fun and healthy take on a classic baked potato. Yams are loaded with vitamins, the crispy chickpeas are a vegetarian alternative to bacon and the tzaziki is a fresh take on sour cream.
Yield: 4 portions
Ingredients
2 yams cut in half lengthwise
1/2 red onion sliced
4 cloves garlic peeled
1 teaspoon salt
1 teaspoon chilli flakes
2 tablespoons olive oil
Method

1. Pre-heat oven to 350 degrees celsius
2. Prepare a baking sheet with a piece of parchment
3. Place cut yams cut side up, add the chickpeas and arrange the onions and garlic around the yams
4. Season with salt and chilli flakes
5. Bake for 60 minutes or until the flesh of the yam is tender when pierced

​This recipe is the perfect way to showcase BC blueberries! Whip up these simple cakes for a healthily breakfast or for the perfect brunch. The addition of BC blueberries adds the perfect burst of berry flavour while keeping the cakes moist and packed with vitamin C. Serve with fresh blueberries and enjoy!

• Yield: 12 mini loaves

• Ingredients: 

• 1 cup all purpose flour 

• 1 cup semolina

• 1 1/2 cup frozen BC blueberries

• 1 1/4 cup whole milk

• 1/3 cup olive oil

• 2 eggs

• 3 tablespoons melted butter 

• 2 teaspoons baking powder

• 1 teaspoon salt

Icing:
1/2 cup icing sugar
1 tablespoon cold water 

Method:

1. Pre heat oven to 350’C  degrees. 
2. Prepare mini loaf pan with non stick spray.
3. In a large mixing bowl combine flour, cornmeal, baking soda, salt and mix.
4. In another bowl using a whisk mix milk, olive oil, melted butter and eggs. 
5. Add milk and egg mixture to flour mixture, stir until all ingredients are incorporated and there are no lumps.
6. Add frozen blueberries, stir to incorporate into cornmeal mixture.
7. Spoon mixture into greased loaf pan about 1/4 cup for each mini loaf.
8. Bake for 30-35 minutes or until a toothpick is inserted in the centre and comes out clean. Transfer to wire rack and cool completely before icing.
9. To make the icing combine icing sugar and water, mix until the icing is smooth. Drizzle over cooled cakes.

Yield: 7 cups
Ingredients
4 cups almond milk
2 whole cloves
1/2 teaspoon nutmeg
1 teaspoon cinnamon
12 egg yolks
1 1/2 cups sugar
4 cups milk 3.5%
whole star anise and cinnamon sticks to garnish
Method

1. Over medium heat in a large pot combine almond milk, cloves, vanilla, cinnamon and nutmeg let the flavours infuse for 5 minutes.
2. In a large bowl whisk the egg yolks and sugar until light and fluffy about 2 minutes. Add in the hot almond milk infusion slowly whisk to combine. Transfer back to the pot and simmer until your desired thickness about 5-7 minutes.
3. Strain the mixture and cool.
4. Once the mixture is cooled add the milk.

To serve this eggnog pour into desired glasses and top with whole star anise and a cinnamon stick, enjoy!

The addition of yogurt makes these waffles incredibly moist and a great source of protein. You can make these waffles ahead of time and freeze, then re-heat in the oven for easy entertaining.

Belgian Waffles
yield: 6 Waffles

1 1/4 cup milk
2/3 cup plain Olympic yogurt
2 eggs
1 teaspoon vanilla
2 cups flour
1 tablespoon plus 2 teaspoons baking powder
1/4 teaspoon salt
Method:

1. In a large mixing bowl whisk the milk, yogurt, vanilla and eggs until well combined.
2. In a separate bowl sift the flour, baking powder and salt.
3. Add the dry ingredients into the wet and whisk well until there are no lumps.
4. Pre-heat a waffle iron, spray with a non stick spray.
5. Add half a cup of batter onto the waffle iron and cook 3-4 minutes until golden brown.

Apple Caramel Yogurt Swirl
Yield: 1 cup
4 Granny Smith apples quartered
1 cup Olympic plain yogurt
1/4 cup brown sugar
2 tablespoons salted butter room temperature
1 cup dark brown sugar
1/4 cup heavy cream
1/2 cup butter
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
Method:

1. Pre-heat the oven to 350 degrees and line a baking sheet with parchment paper.
2. Toss the quartered apples with 1/4 cup brown sugar and 2 tablespoons of butter, arrange on the prepared baking sheet and roast for 15-20 minutes.
3. On medium heat in a heavy sauce pan combine 1 cup dark brown sugar, heavy cream and 1/2 cup of butter. Simmer and stir until desired consistency, about 20 minutes. Once done. set aside to cool.
4. In a mixing bowl combine the yogurt, cinnamon and cooled caramel.
5. Top each waffle with the yogurt sauce and roasted apples. Serve and enjoy!

Ingredients:
1 3lbs pork roast
2 carrots peeled and chopped
1 red onion peeled and quartered
2 celery stocks chopped
1 leek sliced and cut into 4 pieces
3 tablespoons dijon mustartd
1 cup white wine
4 cloves garlic peeled
2 sprigs rosemary
2 teaspoons course salt
2 teaspoons black pepper

Method:

1. Preheat oven to 350 degrees
2. In a roasting dish add the carrots, onion, leeks and celery in a single layer
3. Place the pork roast on top of the vegetables
4. Using a paring knife poke 4 holes into the roast press the garlic cloves into each hole, make sure to spread out the holes.
5. Season the roast with salt and pepper
6. Spread the dijon mustard all over the pork
7. Add the rosemary springs  around the pork
8. Place roast in the oven, after 30 minutes add half of the white wine. Add the rest of the wine 20 minutes after.
9. Cook until the internal tempter of the meat is 160 degrees, use a meet thermometer. This should take 1 -1.5 hours
10. Let the roast cool for 20-30 minutes
11. Slice or serve to guests

Yield: 5 x dozen mini or 2 dozen regular sized 
Ingredients 
1 1/2 cups all purpose flour 
1 1/4 teaspoon salt
2 1/4 teaspoons baking powder 
2 1/4 cups sugar
1 cup butter
6 eggs
1 3/4 cups milk
1/2 cup mini eggs finely chopped 
Method

1. Pre heat oven to 350 degrees and prepare cupcake tins with paper cups 
2. In a large bowl whisk the flour, salt and baking soda until combined, set aside
3. In an electric mixer fitted with the paddle attachment cream the butter and sugar until light and fluffy, about 3-5 minutes
4. Add eggs one at a time to the creamed butter and sugar, mix well in between adding each egg
5. In 3 batches alternate adding the milk and flour mixture to the creamed butter
6. Divide into cupcake tins, bake mini cupcakes for 8-10 minutes and regular size for 18-20.

French Meringue Buttercream Icing 
Yield: 3 cups 
Ingredients 
1 1/4 cups sugar
5 egg whites
2 cups of butter room temperature cut into tablespoon size cubes
1/4 cup water 
Method

1. Combine the sugar and water in a small sauce pan, do not stir. Bring to a boil, let the sugar boil for 5 minutes making a syrup
2. In an electric mixer fitted with the whisk attachment whisk the egg whites to soft peaks
3. Carefully stream the sugar syrup into the whipped egg whites
4. On low speed add the butter one cube at a time, let the icing mix well in between each addition.
5. Once all of the butter is incorporated increase the speed of the mixer and whip for an additional 5 minutes. 

Ingredients
baked cupcakes 
3 cups icing 
pink food colouring 
green food colouring 
blue food colouring 
1 cup mini eggs for garnish 
To assemble, divide the icing into 3 bowls and use food colouring to dye each icing to your desired colour. Fill each icing into individual piping bags fitted with a star tip. Pipe rosettes onto each cupcake and garnish with mini eggs.

Yield 1 8” by 10” square cake pan 
Ingredients
Mascarpone 500 grams 
Ricotta cheese 500 grams 
Espresso 2 cups 
Lady fingers 24 pieces 
Egg yolks 3 
Sugar 1 1/2 cup 
Grated chocolate 1 cup 
Kirsch 2 ounces 
morello cherries in syrup 3 cups 

Method
 1.  Bring a medium sized pot half filled with water to a boil on medium heat. In a large heatproof mixing bowl whisk the egg yolks and sugar over the pot of boiling water, creating a double boiler. 2. Whisk continuously until the mixture is light yellow and doubled in sized this will take about 5-7 minutes, set aside.
3. In a large bowl using a spatula combine the mascarpone, ricotta cheese, and Kirsch 
4. Gently fold the egg yolk mixture with the mascarpone mixture. 
5. To assemble the cake, dip each lady finger in the espresso. Line the bottom of the cake pan. Add a third of the cream mixture and spread across the lady fingers. Lightly sprinkle with shaved chocolate and place a layer of morello cherries. Continue to repeat this process 2 more times ending with a layer of cream. 
6. Refrigerate the cake for at least 2 hours, or overnight. 
7. Garnish with grated chocolate and morello cherries. 

Yield: 4 portions 
​Ingredients 
500 grams semolina spaghetti pasta 
5 leaves dinosaur kale, sliced thin
5 leaves red chard, sliced thin 
1/2 leak, chopped  
1 shallot, sliced 
5 mushrooms, sliced thin
1/2 cup parmesan cheese, grated 
2 tablespoons butter 
2 tablespoons olive oil 
1/2 tablespoon salt
1/2 teaspoon black pepper 
Method 

1. Bring a large pot of salted water to the boil, add the pasta and cook for 18-20 minutes. 
2. In a large saute pan on medium to high heat, add one tablespoon of olive oil, place the sliced mushrooms in the pan aarrange in a single layer. Season with salt and pepper. Do not over crowd the pan as that will make the mushrooms soggy. Cook about 1-2 minutes a side until golden and crispy, remove from pan and set aside.
3. In the same pan on medium heat add anther tablespoon of olive oil and add the leaks, shallots, kale and chard.  Season with salt and pepper and saute 5-8 minutes until the greens have wilted and the leaks and kale have become translucent. 
4. Once the pasta is ready strain and toss with the hot greens.
5. Add the butter and parmesan, toss to combine.
6. Top with the crispy mushrooms and enjoy!