Delicious waffles topped with roasted apples and pepitas for crunch.

Roasted Apple Waffles

A fresh salad topped with crispy haloumi cheese.

Crispy Haloumi Salad

Sweet roasted beets served with a delightful dressing.

Roasted Beets

Delicious campanelle pasta served with a rich sauce.

Campanelle Pasta

A rich and creamy cheesecake made with labna, offering a unique flavor.

Labna Cheesecake

Tender steak sourced from Fischer Farm, cooked to perfection.

Fischer Farm Steak

A fresh and creamy hummus made from English peas.

English Pea Hummus

Crispy tempura-battered cauliflower, served with a dipping sauce.

Tempura Cauliflower

Golden crispy potatoes, seasoned to perfection.

Crispy Potatoes

Fluffy pancakes made with pecans, served with syrup.

Pecan Pancake

Perfectly cooked sunny side up eggs, a breakfast classic.

Sunny Side Up Eggs

Top the cooked waffles with the roasted apples, sprinkle with pepitas, and drizzle with maple syrup. Serve warm.

Serve the Waffles

pepitas (pumpkin seeds)

maple syrup

In a large bowl, combine the mixed salad greens, halved cherry tomatoes, and diced cucumber. Toss gently to mix.

Prepare the Salad Base

In a small bowl, whisk together the olive oil, lemon juice, salt, black pepper, and honey (if using) until well combined.

Make the Dressing

Slice the haloumi cheese into 1 cm thick slices. Heat a non-stick frying pan over medium heat and add a little olive oil. Once hot, add the haloumi slices and cook for about 2-3 minutes on each side until golden brown and crispy.

Cook the Haloumi

Once the haloumi is crispy, place the salad mixture on a serving plate. Top with the crispy haloumi slices and drizzle the dressing over the salad.

Assemble the Salad

Enjoy your crispy haloumi salad immediately.

Serve

Haloumi cheese

Mixed salad greens (e.g., arugula, spinach, romaine)

Cherry tomatoes

Cucumber

Olive oil

Lemon juice

Salt

Black pepper

Honey (optional)

Preheat the oven to 400°F (200°C). Rinse the beets thoroughly under cold water, then trim the tops and tails. Wrap each beet in aluminum foil and place them on a baking sheet.

Prepare the Beets

Drizzle the wrapped beets with olive oil, then sprinkle with salt and black pepper. Roast in the preheated oven for about 45-60 minutes, or until a fork or knife easily pierces through.

Roast the Beets

In a small bowl, whisk together the balsamic vinegar, honey, Dijon mustard, and minced garlic until well combined. Stir in the chopped parsley.

Once the beets are cooked, remove them from the oven, unwrap and let cool slightly. Peel the skins off, slice them, and drizzle the dressing over the top before serving.

Beets

In a large pot of salted boiling water, cook the campanelle pasta according to package instructions until al dente. Drain and set aside.

Cook the Pasta

In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.

Prepare the Sauce

Add the halved cherry tomatoes to the skillet and cook for about 5-7 minutes, until they start to soften and release their juices.

Add Tomatoes

Add the cooked campanelle pasta to the skillet along with the chopped basil, salt, black pepper, and red pepper flakes. Toss everything together until well combined.

Combine Ingredients

Remove from heat, sprinkle with grated Parmesan cheese, and serve hot.

Campanelle pasta

Garlic, minced

Cherry tomatoes, halved

Fresh basil, chopped

Parmesan cheese, grated

Red pepper flakes

Preheat your oven to 350°F (175°C). In a medium bowl, combine graham cracker crumbs, melted unsalted butter, and a pinch of salt. Mix until the crumbs are evenly coated with butter. Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust.

Prepare the crust

In a large mixing bowl, beat the labna, cream cheese, and granulated sugar until smooth and creamy. Add honey and vanilla extract, mixing until well incorporated. Add the eggs one at a time, mixing on low speed until just combined; do not overmix.

Make the filling

Pour the filling over the prepared crust in the springform pan. Bake in the preheated oven for 45-50 minutes or until the center is set and only slightly jiggly. Remove from oven and let it cool to room temperature.

Combine and bake

Once cooled, cover the cheesecake and refrigerate for at least 4 hours, preferably overnight, to set completely. When ready to serve, remove from the springform pan, slice, and enjoy your labna cheesecake!

Chill and serve

Labna

Cream cheese

Granulated sugar

Honey

Vanilla extract

Eggs

Graham cracker crumbs

Unsalted butter

In a bowl, combine olive oil, minced garlic, chopped rosemary, salt, black pepper, and lemon juice. Mix well to form a marinade.

Marinate the Steak

Place the Fischer Farm steak in a resealable plastic bag or a shallow dish. Pour the marinade over the steak, ensuring it is well coated. Seal the bag or cover the dish and let it marinate in the refrigerator for at least 1 hour, preferably overnight.

Coat the Steak

Preheat your grill to high heat (about 450°F/232°C).

Preheat the Grill

Remove the steak from the marinade and let excess marinade drip off. Place the steaks on the hot grill. Grill for about 4-5 minutes on each side for medium-rare, or until your desired doneness is achieved.

Grill the Steak

Once cooked, remove the steak from the grill, cover with aluminum foil, and let it rest for 5-10 minutes before slicing. Serve and enjoy!

Rest and Serve

Fischer Farm steak

olive oil

garlic cloves, minced

fresh rosemary, chopped

salt

black pepper

lemon juice

If using fresh peas, shell them from their pods. If using frozen peas, thaw them by placing them in a bowl of warm water for a few minutes.

Prepare the Peas

In a food processor, combine the English peas, tahini, lemon juice, garlic, olive oil, salt, black pepper, and fresh mint leaves.

Blend Ingredients

Blend the mixture until it reaches a smooth consistency. If the hummus is too thick, gradually add water until the desired consistency is achieved.

Process Until Smooth

Taste the hummus and adjust seasoning by adding more salt, lemon juice, or mint to your preference.

Taste and Adjust

Transfer the hummus to a serving bowl, drizzle with additional olive oil if desired, and garnish with extra mint leaves. Serve with pita bread, crackers, or vegetables.

English peas (fresh or frozen)

Tahini

Garlic clove

Fresh mint leaves

Water

Wash and cut the cauliflower into bite-sized florets. Set them aside.

Prepare the Cauliflower

In a mixing bowl, combine the all-purpose flour, cornstarch, baking powder, and salt. Gradually add the cold sparkling water while whisking until the batter is smooth and slightly thick.

Make the Tempura Batter

In a deep pot or fryer, heat the vegetable oil to 350°F (175°C).

Heat the Oil

Dip each cauliflower floret into the batter, ensuring they are fully coated.

Coat the Cauliflower

Carefully place the battered cauliflower florets into the hot oil. Fry them in batches until golden brown and crispy, about 3-4 minutes each batch.

Fry the Cauliflower

Remove the fried cauliflower from the oil and place them on paper towels to drain excess oil. Serve hot with your choice of dipping sauce.

Drain and Serve

Cauliflower florets

All-purpose flour

Cornstarch

Baking powder

Cold sparkling water

Vegetable oil

Preheat your oven to 425°F (220°C). Wash and peel the russet potatoes, then cut them into 1-inch cubes.

Prepare the Potatoes

In a large bowl, toss the potato cubes with olive oil, garlic powder, paprika, salt, and black pepper until evenly coated.

Season the Potatoes

Spread the seasoned potatoes in a single layer on a baking sheet lined with parchment paper. Bake for 25-30 minutes, flipping halfway through, until golden and crispy.

Bake the Potatoes

Once the potatoes are crispy and golden, remove them from the oven and sprinkle with fresh parsley. Serve hot.

Garnish and Serve

Russet potatoes

Garlic powder

Paprika

Fresh parsley

In a large mixing bowl, whisk together the flour, baking powder, sugar, and salt.

Prepare the Batter

In another bowl, combine the milk, egg, and melted butter. Whisk until well mixed.

Mix Wet Ingredients

Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the chopped pecans.

Combine Mixtures

Heat a non-stick skillet or griddle over medium heat. Pour ¼ cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, about 2-3 minutes, then flip and cook for another 2-3 minutes until golden brown.

Cook the Pancakes

Serve warm with maple syrup drizzled on top.

all-purpose flour

baking powder

sugar

milk

unsalted butter

chopped pecans

Heat a non-stick skillet over medium-low heat. Add the butter and allow it to melt, coating the bottom of the pan.

Prepare the Pan

Carefully crack the eggs into the skillet, making sure not to break the yolks.

Crack the Eggs

Cook the eggs slowly for about 2-3 minutes, or until the whites are set but the yolks remain runny.