Ingredients

• 1 sheet of frozen puff pastry, thawed
• chopped vegetables of choice (I used cubed roasted butternut squash and sautéed baby bok-choy)
• Shredded cheese
• Eggs
• Salt, pepper

Instructions

1. Preheat oven to 400F. Unroll thawed puff pastry sheet and place on parchment lined cookie sheet. Cut into 6 rectangles. In each rectangle, cut four lines to define an edge, in that rectangle pierce the pastry with a fork a few times.
2. Sprinkle a table spoon or so of grated cheese on each rectangle, mostly keeping the cheese within the border of the cut edge. Add a couple of cubes of squash to each rectangle of pastry and a couple of leaves of bok-choy. Season with salt and pepper.
3. Bake in oven for 10-15 minutes until pastry is golden and cheese is melted. Remove from oven and let cool slightly.
4. During baking/cooling fry six eggs until whites are well cooked, edges are crispy but yolks are still runny. Season with salt and pepper. Distribute one egg onto each baked puff pastry square and enjoy.

Notes

Ingredients

• Fresh baguette, cut to size and sliced lengthwise
• 1 tablespoon of tartar sauce
• 1/2 grilled chicken breast or white meat of a roasted chicken
• Lettuce leaves
• Shaved carrots
• Sweet chili thai sauce

Instructions

1. Spread tartar sauce on bottom half of baguette.
2. Add lettuce leaves and chicken.
3. Drizzle with sweet chili sauce and top with carrots and second half of baguette.
4. Eat immediately.

Ingredients

• 2 cups of cherry tomatoes
• 1 cup of arugula
• 1 cup of baby spinach
• 1/3 cup of cubed feta
• 3 tablespoons of pine nuts
• handful of torn basil (optional)
• salt and pepper
• olive oil
• lemon juice

Instructions

1. Heat BBQ and place tomatoes in a heat safe grilling pan. Season with salt and pepper and drizzle with olive oil. Roast in BBQ until skins start blistering, about 10 minutes. Take off heat.
2. In the meantime, arrange arugula an spinach on a platter, top with tomatoes, sprinkle with feta, pine nuts and basil. Season with salt and pepper, drizzle with a little more oil and a good squeeze of lemon juice. Serve immediately.

Ingredients

• 1 piece of sourdough bread, toasted
• 1 egg, fried with soft yolk
• 1/2 cup of peas
• 1 pat of butter
• salt, pepper
• paprika
• 1 tablespoon of crumbly goat cheese

Instructions

1. Melt butter in a small sauce pan, add peas and sautee until soft. Season with salt, pepper and paprika. Mush with food processor or large spoon.
2. Spoon peas on toasted bread, top with fried egg, season with salt and pepper and top with crumbly goat cheese. Serve immediately while egg is hot and peas are warm.

Ingredients

• 1/2 cup of plain bread crumbs
• 1/4 cup of milk
• 700 grams or so of ground beef
• 1/3 cup of pesto (homemade or store bought)
• 1/4 cup of chopped flat leaf parsley
• salt and pepper
• sliced tomato
• torn basil leaves
• sliced fresh mozzarella or shredded mozzarella
• slider buns
• butter

Instructions

1. Add breadcrumbs to a large bowl. Cover with milk and let sit a couple of minutes until soaked into breadcrumbs. Add meat, pesto and parsley to breadcrumb mixture and season with salt and pepper. Combine well until smooth. Use 1/4 cup measure to shape slider sized patties (about the size of a small palm)
2. Heat BBQ to about 400F. Grill patties on each side for 2 minutes or so (keep an eye on the flames) until crispy on the outside and moist on the inside. Add cheese towards the end of cooking so it has time to melt slightly.
3. Serve on buttered slider buns with a slice of tomato on a torn basil leaf.

Ingredients

• 3 cups of shredded Chinese cabbage
• 3 cups of shredded red cabbage
• 1 cup of shredded carrots (lengthwise to get soft curls)
• 1 cup of unsalted cashews
• 1/4 of chopped chives (try cutting with scissors)
• 1 cup of roughly chopped mint leaves
• 1 cup of torn cilantro leaves
• 4 small red thai chillies, seeds removed and finely sliced (optional if you don't like spice)
• 4 chicken breasts, cooked in pan and cut into slices
• Coconut Lime Dressing:
• 1 cup of coconut milk
• 2 tablespoons of fish sauce
• 4 tablespoons of lime juice
• 2 tablespoons of coconut sugar

Instructions

1. Combine cabbage, carrot, cashews, chives, mint, cilantro and chicken in a large bowl and toss gently to combine.
2. Combine coconut milk, fish sauce, lime juice and sugar in a measuring cup and stir well to combine. Pour half the dressing over the salad and gently toss to combine. Divide between plates and top with chillies. Add more dressing to taste.

Notes

Ingredients

• Baguette into six inch pieces and split in half.
• Tomato pesto
• Tomato sauce
• Ham, sliced
• Pepperoni
• Mushrooms, sliced
• Yellow pepper, chopped small
• Grated mozzarella cheese
• Dried Italian herbs

Instructions

1. Preheat broiler. Add one teaspoon of store bought tomato pesto to each slice and spread it around. Add one tablespoon of store-bought or left-over tomato sauce on each slice and distribute evenly.
2. Cover with toppings of choice (we made meat ones with ham and pepperoni and veggie ones with peppers and mushrooms). Cover each piece with one to two tablespoons of grated mozzarella. Sprinkle with dried herbs.
3. Pop under broiler for 3-5 minutes. Keep your eyes on them so they don't burn. Eat while warm.

Notes

Ingredients

• 3 tablespoons of oats
• 3 tablespoons of granola (optional). I like the added crunch
• 1 apple, cored and sliced thinly, peel left on
• Handful of grapes,cut in half
• 1/4 of golden raisins
• 1 heaping tablespoons of fruit greek yogurt (flavour of your choice)
• 3 heaping tablespoons of plain greek yogurt
• 2-3 tablespoons of freshly squeezed orange juice
• 1 tablespoon of chopped hazelnuts

Instructions

1. The night before, put the oats, granola, fruit, raisins and yogurt into a bowl or container. Combine well and add the orange juice in stages until everything is mixed well. Cover and pop into the fridge overnight. Sprinkle with chopped hazelnuts before serving.

Notes