Potato Gnocchi with Roasted Pearl Onions and Spaghetti Squash and Blackcurrant-Beet Butter Sauce
Adapted from Cooking with Canada’s Best
Potato Gnocchi
2 large russet potatoes, quartered
1-2 cups all-purpose flour
Small handful of fresh thyme leaves
Sea salt and freshly ground black pepper
2 large free range eggs, beaten
1-2 tbsp olive oil
Roasted Pearl Onions
12 pearl onions, peeled and quartered
1/4 cup olive oil
Sea [...]

Churrascaria Marinated steaks with Chile-Lime Sauce
Adapted from Best Barbecue on Earth by Rick Browne
4 jalapeño peppers, seeded and chopped
2 tsp kosher salt, divided
2 yellow onions, chopped, divided
14 cloves garlic chopped, divided
2 strip-loin steaks
1/2 cup organic lime juice
1/3 cup dry red wine
2 tsp dried oregano
2 fresh bay leaves
1 tsp freshly ground black pepper
1 cup Italian parsley, [...]

Spinach Tofu Salad with Spicy Miso Dressing
Adapted from Entertaining at Home With America’s Top Chefs
1/4 cup rice wine vinegar
1 tbsp organic soy sauce
2 tbsp organic white miso
1 tbsp sambal oelek
1/2 tbsp sugar
2 tbsp pickled ginger, chopped
1 tsp sesame oil
1/2 cup canola oil
24.6 oz (698g) extra firm silken tofu (2 boxes), cut into 1″ cubes
1 bag [...]

Grilled Eggplant with Miso Barbeque Sauce
Adapted from The Barbeque Bible! by Steven Raichlen
4-6 Asian eggplants (the long thin ones)
1/3 cup organic white miso
1 tbsp sake
1 tbsp mirin
1 tbsp sugar
1 tbsp mayonnaise
2-3 tbsp dark sesame oil for brushing

Pre-heat your BBQ for direct grilling’; clean and oil the grates.
Cut the eggplants in half lengthwise. Make criss-cross cuts [...]

Banana Bread
Adapted from America’s Test Kitchen Family Baking Book (makes one 8″ loaf)
2 cups all-purpose flour
3/4 cup sugar
3/4 tsp baking soda
1/2 tsp fine sea salt
1-1/2 cups mashed very ripe bananas (approx 3)
6 tbsp unsalted butter, melted and cooled
2 large free range eggs
1/4 cup whole yogurt
1 tsp vanilla extract

Pre-heat oven to 350 degrees F with rack [...]

Bolognese Sauce
Adapted from The New Steak by Cree LeFavour

4 tbsp olive oil
2 lb top blade roast, cut into 1/4″ – 1/2″ pieces, most of the big fat removed
1/4 lb lean ground pork
1/4 lb pancetta(hot), diced
1 yellow onion, diced
5 ribs celery, diced
1 carrot, diced
1/4 tsp sea salt
1 cup fresh shiitake mushrooms, stemmed and chopped
8 [...]