INGREDIENTS

1 packages of pre-made firm polenta, cut into ½ inch slices

1 lbs. of mixed wild mushrooms, cleaned

¼ cup dried apricots, finely sliced

1 shallots, thinly sliced

2 tablespoons melted butter

1/4 cup Marsala wine

1/2 cup frozen peas

½ teaspoon cinnamon

¼ teaspoon freshly ground nutmeg

Olive oil

Kosher salt

Finley ground black pepper

METHOD 

Preheat oven to 400 degrees F.

In a large bowl toss together mushrooms, apricots, shallots, melted butter, wine, cinnamon and nutmeg and sprinkle with a generous pinch of salt and freshly ground black pepper. Toss to coat.

Place mushrooms in a roasting pan and roast in the oven for 30-45 minutes until the mushrooms are tender and cooked through. Remove from heat and set aside.

Lightly grease a grill pan or griddle over high with a little olive oil. Once hot place polenta onto grill pan and let grill for 3-4 minutes on each side until grill marks begin to form.

Transfer polenta to a large platter or individual serving plates (about 3 per serving) and sprinkle with a pinch of salt.

Ladle mushrooms over polenta.

Serve immediately.

Serves 4

INGREDIENTS

2 whole cauliflowers, leaves removed and cut into florets

8 oz cream cheese at room temperature

1/4 cup whole warm milk

Salt and freshly ground pepper to taste

2-3 sprigs fresh parsley roughly chopped 

METHOD 

Bring 6 cups of water to a boil in a large stockpot. Season water with a generous pinch of salt and add in cauliflower florets. Reduce heat to medium and simmer for about 25 minutes until cauliflower is fork tender. Drain in a colander and let cool for 20 minutes.

In a clean tea towel, place a handful of the cauliflower and join ends of towel to seal in cauliflower. Hold towel over the sink squeeze out as much water as possible.  Transfer cauliflower back to stockpot. Repeat with remaining cauliflower. Place stock pot over medium low heat and slowly stir in cream cheese and milk. Using an immersion blender, puree cauliflower. Season to taste with salt and freshly ground pepper. 

Transfer to a serving dish and garnish with fresh parsley.

Serves 4-6

INGREDIENTS

2-3 bunches of beets with greens

3 tablespoons olive oil

Zest of one lemon

Pinch of kosher salt

Freshly ground black pepper

METHOD

Preheat oven to 375 degrees F.

 Separate beets from beet greens and peel with a vegetable peeler.  Slice beets into quarters. Place beets in a large bowl and drizzle with 1 tablespoon of oil and a pinch of salt and pepper. Toss to coat and place beets on a baking sheet in a single layer. Place into oven for 25-30 minutes until tender and fully cooked through.

Rinse off beet greens and roughly chop. Discard portion of stems with no leaves attached. Bring 2 cups of water to a boil in a large stockpot. Place a steamer in the pot and place beet greens over steamer. Cover with a lid and let steam for about 5 minutes until wilted. Transfer beet greens to a colander to drain off excess water. Place beet greens in a serving dish and top with roasted beets.

Sprinkle beets and beet greens with lemon zest, 2 tablespoons of olive oil, a pinch of salt and pepper, toss to coat and serve immediately.

Serves 4-6 

INGREDIENTS

3 bunches broccolini

2 tablespoons olive oil

½ teaspoon kosher salt

Juice of ½ lemon

METHOD

In a large stock pot, bring 8 cups of water to a boil. Blanch broccolini for 3 minutes. Drain and place in an ice bath to stop cooking. Dry completely.

Preheat oven to 450 degrees F.

In a large bowl, toss broccolini with oil and salt and place on a baking sheet.

Roast in oven for 7-10 minutes until broccolini are slightly charred.

Squeeze juice of lemon when just out of the oven and transfer to a serving dish.

Serves 4-6

INGREDIENTS 

4-5 sweet potatoes peeled and cut into wedges

3 tablespoons olive oil

2 teaspoons kosher salt

½ teaspoon cinnamon

¼ teaspoon nutmeg

¼ teaspoon cayenne pepper

METHOD 

Preheat oven to 400 degrees F.

In a large bowl, toss ingredients and place on a baking sheet or in a large roasting pan. 

Roast in oven for 25-30 minutes until golden brown and tender, tossing once after 15 minutes.

Serves 4-6

INGREDIENTS

1 bunch of Swiss chard, chopped and stalks discarded

4 strips of bacon chopped in one inch pieces

½ leek sliced lengthwise and diced

1 tablespoon kosher salt

¼ teaspoon freshly ground black pepper

Zest of half a lemon

METHOD

In a large skillet, on medium high heat, fry bacon until crispy. Set aside.

Add in leeks, reduce heat slightly and sauté until tender and transparent.

Toss in Swiss chard to coat in oil. Sprinkle chard with salt and pepper and cover skillet with a lid.

Let the Swiss chard steam for 4-5 minutes until bright green and wilted. Remove lid and sauté until water has evaporated.

Toss in bacon and transfer to a serving platter.

Garnish with lemon zest.

Serves 4-6

1 bunch of rapini- ends trimmed 

1/2 onion, finley sliced

1 red plum, pitted and finley diced

4 strips bacon, sliced into 1/4 inch thick strips 

1 tablespoon balsamic vinegar

Pinch of kosher salt

METHOD

In a large skillet, cook bacon on medium heat until crispy. Using a slotted spoon, remove and set aside keeping bacon fat in the pan.

Add in sliced onion, a pinch of salt and toss to coat until onions begin to turn transparent. Stir in diced plums and let cook down until plums begin to melt into the onions, about 3 minutes. Pour in balsamic vinegar and reduce for one minute.

Place rapini carefully in pan and use tongs to coat rapini with balsamic, cover with a tight fitting lid and let steam for 3-5 minutes until rapini turns bright green and is tender but still firm.

Remove from heat.  Transfer to serving plate and top with bacon and onions.

Serves 4-6

INGREDIENTS

8-10 small Yukon gold potatoes, peeled and sliced in half

Olive oil, about 3 tablespoons

1 tablespoon kosher salt divided

Peels from 2 lemons roughly chopped

Freshly ground black pepper

Juice of ½ a lemon

METHOD

Place potatoes in a medium stock pot and fill with cold water (just enough to cover potatoes). Add 1 teaspoon salt and place pot over high heat.

Bring to a boil.  Reduce to medium heat and simmer for 5-7 minutes.

Preheat oven to 400 degrees F.

Drain potatoes in a large colander and toss until they are dry and begin to take on a fluffy exterior.

Place potatoes in a baking dish and drizzle with olive oil. Sprinkle with remaining salt. Gently toss to coat and place in oven for 20 minutes, tossing potatoes half way through.

Remove from oven.  Sprinkle with in lemon peels and freshly ground black pepper. Place back in oven for an additional 15 minutes. Toss potatoes again half way through.

Cut into one potato to ensure its fully cooked.

Remove from oven. Squeeze fresh lemon juice over potatoes.

Let cool slightly before serving.

Serves 4-6

 INGREDIENTS

12-16 young multi-coloured carrots, stem in tact, cleaned and peeled (substitute all young orange carrots)

2 cups water

1 teaspoon kosher salt

1 tablespoon olive oil

¼  teaspoon fleur de sel

METHOD

Preheat oven to 400 degrees F.

In a large shallow skillet (large enough to fit carrots without bending).  Bring water and kosher salt to a simmer.

Add carrots. Reduce heat slightly and cover. Let poach for 3-5 minutes.

Carefully remove carrots and place on a large plate lined with paper towel.

Once dry, transfer carrots to a roasting pan.

Drizzle carrots with olive oil and gently roll  to coat.  Place in oven for 10-12 minutes.

Remove and let cool slightly.

Sprinkle with fleur de sel.

Serve immediately.

Serves 4-6

4 bunches Mustard greens roughly chopped (about 10 cups)

2 shallots finely sliced

½ cup raw pine nuts

2 tablespoons butter

1 teaspoon olive oil

1 teaspoon kosher salt

Zest of half a medium orange

METHOD 

In a large sauté pan, melt butter.  Add olive oil, shallots and salt.  Reduce heat to medium and stir constantly until shallots turn golden brown.

Add in pine nuts and stir for a few minutes. Add in mustard greens using tongs.  Stir to coat and cover with a lid until mustard greens wilt down but still maintain their bright green colour, about 2 minutes.

Remove from heat.  Add in orange zest and check seasoning.  Add salt if needed.

Serves 4-6