Caramelized onion pasta

2-3 small onions, sliced thinly
1 T olive oil
1 red pepper, sliced thinly
4 cloves of garlic, sliced thinly
1/2 C frozen peas
3-4 T cream cheese
2 T sour cream
  • Place onions in a shallow sauce pan with olive oil and saute on medium until softened.
  • Continue to cook covered over low heat for several minutes, stirring occasionally.
  • Once the onions are caramelized, add the peppers and garlic and continue cooking until softened.
  • Add the frozen peas and cook until heated through.
  • Stirr in cream cheese and sour cream and stir until everything is coated.
  • Serve atop freshly cooked pasta.

Farmer's market sausages and apples

4-6 large sausages (Italian work well)
3 small onions, cut in wedges
3 small, firm apples (Gala work well), peeled, cored and cut in wedges
1/2 C apple juice
1/4 C apple jelly or hot pepper jelly
2 T Dijon mustard
  • Heat large frying pan over medium-high heat
  • Prick sausages and add them to hot pan
  • Cook until well browned all over, turning often (5-7 minutes)
  • Remove sausages and reduce heat to medium
  • Add onions to the pan, stirring often until brown
  • Add apple wedges, stirring often until brown
  • Meanwhile, whisk juice, jelly and mustard in a small bowl
  • Pour into pan and stir until jelly melts
  • Return sausages to the pan and reduce heat to medium-low
  • Cover and stir occasionally until sausages are cooked through (8-10 minutes)
  • Serve over wide egg noodles

Carrot and chickpea saute

1 T olive oil
pinch curry
2 medium carrots
2 cloves garlic, thinly sliced
1 can chickpeas, rinsed
2 T fresh lemon juice
2 T fresh dill, chopped
  • Heat oil over medium-high heat and add curry
  • Add carrots and cook, tossing frequently until tender (6-10 minutes)
  • Add the garlic and cook for 1 minute
  • Add the chickpeas, pinch of salt and pepper and cook, tossing occasionally, until heated through (2-3 minutes)
  • Stir in the lemon juice and dill

Broccoli and Potato Soup

3 T olive oil
3 onions, chopped
2 garlic cloves, chopped
6 C chicken stock
2 large potatoes, peeled and grated
1 head broccoli, stems cut in chunks
pinch nutmeg
1 C cheddar cheese, grated
  • Heat oil in large stock pot
  • Sautee onions until softened
  • Add garlic and sautee a minute longer
  • Add stock, potatoes and stems
  • Season with salt and pepper and simmer until potato breaks down
  • Add nutmeg, florets and cheese
  • Simmer until florets are tender
  • Puree before serving

Green pea hummus

1 (19-oz) can chickpeas, rinsed and drained
1 C frozen peas, thawed
2 T tahini or peanut butter
2 cloves garlic, peeled
Juice of one lemon (2-3 T)
Salt to taste
2-4 T olive oil
1/4 C plain yogurt
  • Pour everything but oil and yogurt into a food processor and pulse until well combined.
  • With motor running, drizzle in oil gradually until mixture is smooth, then add yogurt.

Tomato soup

1/4 C olive oil
1 large onion, coarsely chopped
1 T minced garlic
2 (14-0z) cans whole peeled Italian tomatoes with juice
2 1/2 C chicken stock
3 T tomato paste
1/8 t ground nutmeg
1 C whole milk
  • In a large pot, heat the olive oil over medium heat.
  • Add onion and saute until translucent, 3-5 minutes.
  • Add garlic and saute for about 1 minute.
  • Add the tomatoes, stock, tomato paste and nutmeg.
  • Bring to a boil, reduce heat and allow to simmer uncovered until the flavours meld together (30-40 minutes)
  • Puree the soup (in batches if necessary)
  • Return to stock pot and add whole milk.
  • Bring to a simmer over low heat.

Banana split pancakes

1 large egg
1 C buttermilk
2 T unsalted butter, melted
1/2 C very rip banana, mashed
1 T sugar
1 C all-purpose flour
1 t baking powder
1/2 t baking soda
1/2 t salt
large pinch ground nutmeg
  • Whisk together egg, buttermilk, butter, banana and sugar.
  • In a separate bowl, sift together four, baking powder, baking soda, salt and nutmeg.
  • Pour liquid ingredients and stir together with a fork or small whisk just to combine (lumps are OK)
  • Cook the pancakes over medium-high heat in a greased pan until the batter starts to brown around the edges and little bubbles start to form over the surface of the batter.
  • Flip and cook 1-2 minutes longer.

Bruce trail pancakes

1/2c quick-cook rolled oats
1 3/4c milk
1c all-purpose flour
3/4c whole-wheat flour
2 tbsp sugar
1 tbsp baking powder
1/2 tsp salt
1/2 tsp ground cinnamon
2 eggs
2 tbsp vegetable oil
2 tsp vanilla

  • Combine oats and milk, let stand for 5 minutes.
  • Mix flours, sugar, baking powder, salt and cinnamon in a large bowl.
  • Beat eggs, oil, and vanilla into oat mixture with a whisk just until blended.
  • Stir liquid mixture into flour mixture just until moistened (don't worry about lumps).
  • Lightly grease a skillet and place on medium heat.
  • Cook, using about 1/3 cup batter for each pancake, until bubbles form on the surface.
  • Turn and brown other side.
  • Makes 8 medium-sized pancakes.

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