Preparation

1. Prepare. Wash peppers, cut in half lengthwise, remove seeds and ribs with a spoon. Flash boil the peppers for 1-2 minutes in salted boiling water.

2. Sauté. Cook the beef in a frying pan and allow the beef to render the fat. Drain the fat and set the beef aside. Melt butter in a frying pan, sauté onions. Stir until browned. Add beef, salt, paprika, and tomatoes. Cook for 5 mins. Add rice, pepper and mint. Mix well and remove from the stove.

3. Arrange. Arrange peppers into a shallow baking dish. Fill each pepper with rice mixture, and saturate the peppers with chicken stock. Cover with tin foil.

4. Bake. Bake the peppers at 350 degrees for 45 minutes or until the rice is cooked through. Top with cheddar cheese. Remove the foil and broil for 10 minutes for colour. Enjoy!

Preparation

1. Brown. Preheat the oven to 350 degrees. Brown the pork on all sides in vegetable oil.

2. Combine. Combine BBQ sauce, dijon, brown sugar, Worcestershire sauce, white vinegar, and water.

3. Prepare. Place roast in a roasting pan on a bed of the onions, carrots and celery. Pour sauce over the roast.

4. Bake. Bake at 350 degrees for 3 hours or until the internal temperature of the pork is 165 degrees.

Preparation

1. The Night Before. Combine the lemon, onion, garlic and all but 2 pieces of rosemary in a bowl. Season with a generous pinch of salt and some grindings of pepper. Place all of the mixture inside the bird cavity, and a few cloves garlic in the neck cavity. Slip one piece each of rosemary under between each side of the breast and skin. Sprinkle the entire outside of the bird with salt. Wrap bird in plastic and refrigerate overnight.

2. Preheat. Preheat the oven to 425°. Unwrap bird, pat off any moisture and bring to cool room temperature. Place the bird in a cast iron skillet or roasting pan (just big enough to hold the bird comfortably), smear breast with butter and give a light shower of salt.

3. Roast. Roast bird until a thermometer inserted into the thigh reads 165, approximately 45 minutes – 1 hour. Skin will be appealingly browned.

4. Rest. Let the bird sit for 10 minutes before carving.

Tip juices from the cavity into the pan, remove bird to cutting board or platter to carve. Add parsley to pan juices and pour over the carved bird.

Preparation

1. Prepare. Bring the turkey to room temperature. Remove the neck and giblets. Preheat the oven to 400 degrees. Wash the turkey with water and pat dry with paper towels. Cover the inside of the cavity with the juice of half a lemon. Season the inside with salt and pepper. Put half a yellow onion, a bunch of herbs, celery and carrots inside the cavity of the bird.

2. Coat. On the outside of the bird, cover in softened butter, salt and pepper. Place turkey breast down on the rack of a roasting pan.

3. Roast. Roast the turkey starting at 400 degrees for the first half hour, then reduce the heat to 350 for the next 2 hours. Then reduce the heat further to 225 for the next hour or so. For the last 5 minutes, turn on the broiler to add colour to the turkey. The internal temperature of the breast should be 160, and the thigh 170.

4. Gravy. Remove the turkey from the pan and place on a cutting board. Cover in tin foil and allow to rest. Place the roasting pan on a burner and bring to a boil. Add the broth, salt and pepper to the pan. Stir the cornstarch in water and drizzle into the pan, stirring constantly. Sprinkle flour and stir until thickened.

Preparation

1. Prepare. Moisten bread crumbs with milk and add to the other ingredients. Mix very thoroughly with your hands. Allow to sit in the refrigerator for minimum 2 hours for the flavours to combine.

2. Cook. Shape the meatballs into small balls and fry in a small amount of vegetable oil until cooked through. You may also bake the meatballs at 350 degrees until cooked through. Enjoy!

Preparation

Meatballs:

1. Combine. Mix together ground meat, onion, garlic, oregano, mint, and salt & pepper. Form into egg shaped meatballs about the size of your palm. Quickly brown them in butter over medium high heat. They will not be cooked through.

Krithararki:

1. Combine. In roasting pan cook the onions and garlic until transparent. Add tomato paste/soup and cook for 2 minutes. Mix in oregano, mint, salt & pepper and chicken stock.

2. Roast. Nestle the meatballs in the roasting pan. Cover with foil and bake for 20 minutes at 375. Uncover and bake until liquid is gone.

Preparation

1. Prepare. Chop the chicken breasts into bite size pieces. Toss the chicken in the paprika, garlic powder, salt and pepper.

2. Cook. In a cast iron pan, melt two tablespoons of butter. Cook on medium for 3 minutes on each side or until golden. Deglaze the pan with 1 ½ jars of Alfredo sauce. Add 1 chopped clove of garlic, red pepper flakes, salt and pepper and simmer on low. Brown the mushrooms in a separate pan with black pepper, garlic powder, and salt to taste.

3. Boil. Boil a large pot of water for the pasta and cook according to package directions.

4. Combine. Add a jar of artichoke hearts to the sauce, with a tablespoon of the brine the artichokes came in. Add ¼ of the starchy pasta water along with the pasta to the chicken. Incorporate the mushrooms and stir everything together. Simmer on low for 2 minutes before serving. Enjoy!

Preparation

1. Preheat. Preheat the oven to 430ºF.

2. Chop. Peel and chop the onion and place in a large non-stick pan on a medium heat with 1 tablespoon of olive oil. Peel, finely slice and add the garlic, then cook for 10 minutes, or until softened, stirring regularly. Stir in the spinach, cover, and cook for 5 minutes, then remove the lid and cook for another 5 minutes, or until all the liquid has cooked away. Season to perfection.

3. Pastry. Unroll the pastry and place it, still on its paper, in a baking tray. Spread over the spinach, leaving a 5cm border all the way around. Sit the salmon fillets on top, 1cm apart, then use the paper to help you fold in the pastry edges to snugly encase the salmon, leaving it exposed on the top. Beat the eggs and use some to brush the exposed pastry, then bake at the bottom of the oven for 15 minutes.

4. Pesto. Meanwhile, beat the pesto into the remaining egg. When the time’s up, pull out the tray and pour the egg mixture over the salmon and into the gaps. Return to the bottom of the oven for a final 15 minutes, or until the pastry is golden and the egg is just cooked through. Serve with lemon wedges, for squeezing over.