A splash of vegetable oil
1 large onion, diced
3 or 4 cloves of garlic, chopped
A small knob frozen ginger
1 teaspoon (5 mL) of Thai curry paste
2 sweet potatoes, cubed
One 19 ounce (540 mL) can of chickpeas
One 14 ounce (398 mL) can of coconut milk
1 cup (250 mL) of orange juice
1/2 cup (125 mL) of peanut butter or any other nut butter
A sprinkle sea salt
1 cup (250 mL) or so of frozen green peas
Several handfuls baby spinach
A bunch chopped cilantro

Add a splash or two of vegetable oil to a stockpot over medium-high heat. Toss in the onion and garlic and sauté them until they’re lightly browned, about 5 minutes or so.

Grate the frozen ginger into the pan with a Microplane grater or standard box grater and add the Thai curry paste. Continue cooking until the spices are heated through and fragrant, another few minutes.

Add the sweet potatoes, chickpeas, coconut milk, orange juice and peanut butter and salt. Bring to a simmer, lower the heat and continue simmering until the sweet potatoes are tender, about 30 minutes. Stir in the peas, spinach and cilantro.

1 4 lb ham
2 cups any liquid, fruit juice, wine or meat broth
2 heaping spoonfuls of you favourite condiment; mustard, horseradish, marmalade, jam, jelly, chutney, etc.
1 tablespoon any fresh herb, or 1 teaspoon any spice
2 tablespoons water
1 tablespoon cornstarch
1 or 2 sprinkles freshly ground pepper

Place the ham in a large pot with a tight-fitting lid. Add your choice of liquid, condiment and herb or spice and, uncovered, bring to a simmer. Cover with a tight-fitting lid and continue simmering for 90 minutes or so. The ham is done when it reaches an internal temperature of 160 °F (71 °C). At this point you may serve the ham as is, with the broth, or glaze it, bake it in the oven and serve it with a sauce.

Preheat your oven to 375 °F (190 °C).

Remove the ham from the simmering liquid and place it in a roasting pan or large saucepan on top of the stove. Pour 1 cup of the broth into another smaller saucepan. Bring it to a boil and continue cooking, reducing it over high heat until it is the consistency of syrup. Brush the glaze all over the ham and then roast it in the oven for 30 minutes, basting once or twice with more glaze.

For the sauce, dissolve the cornstarch in the water. Heat the remaining ham broth to a simmer and slowly whisk in the cornstarch slurry. Stir until thickened. Taste and season as needed with salt and pepper. Once the ham is done, remove it from the oven and let it rest for 15 minutes before slicing and serving with the sauce.

• 1/2 lb. ground beef
• 1 large egg
• 2 Tbsp bread crumbs
• 3 Tbsp BBQ sauce
• 1/4 tsp smoked paprika
• 1/8 tsp garlic powder
• 1/4 tsp salt

1. Preheat the oven to 400ºF. Peel the sweet potato and cut it into 1/2 to 3/4″ cubes. Place the sweet potatoes and frozen broccoli florets (no need to thaw) on a large baking sheet.

2. Drizzle the olive oil over the sweet potatoes and broccoli florets. Sprinkle the seasoning salt over the sweet potatoes and then season the broccoli florets with a pinch of salt and pepper. Use your hands to toss the vegetables until they are coated in oil and spices, keeping the sweet potatoes on one side of the baking sheet and the broccoli on the other.

3. Transfer the baking sheet to the preheated oven and roast the vegetables for 15 minutes.

4. While the vegetables are roasting, prepare the meatloaves. In a medium bowl combine the ground beef, egg, bread crumbs, 1 Tbsp of the BBQ sauce, the smoked paprika, garlic powder, and salt. Work the ingredients together with your hands or a fork until they are well combined. Divide the meatloaf mixture in two and shape each half into a flattened oval.

5. After the vegetables have roasted for 15 minutes, remove the baking sheet and stir each of the vegetables. Push each off to the side a bit to make room for the meatloaves. Place the shaped meatloaves in the center and then spread 1 Tbsp of BBQ sauce over each loaf.

6. Return the baking sheet to the oven and roast for an additional 20 minutes, or until the internal temperature of the meatloaves has reached 160ºF. Remove the baking sheet from the oven, plate up the meatloaves and vegetables, and serve immediately.

• 2 Tbsp olive oil
• 2 cloves garlic, minced
• 1/2 tsp Italian seasoning
• 1/4 tsp salt
• 2 eggplants
• 1 Tbsp olive oil
• 1 small onion
• 2 Tbsp butter
• 28 oz. crushed tomatoes
• 1/2 tsp Italian seasoning
• Freshly cracked pepper
• 1/2 tsp salt (or to taste)
• 2 Tbsp grated Parmesan

1. Preheat the oven to 400ºF. In a small bowl combine the olive oil, minced garlic, Italian seasoning, and salt.

2. Slice each eggplant in half lengthwise, then use a paring knife to score a crosshatch pattern into the flesh (do not pierce the skin). Drizzle the seasoned olive oil over the cut surfaces of the eggplant and smear it around with the back of a spoon.

3. Place the eggplant on a baking sheet, cut sides down, and transfer the baking sheet into the oven. (Coat the baking sheet with non-stick spray for easy cleanup) Roast the eggplant for about 60 minutes, or until they look deflated and the skins appear wrinkly.

4. While the eggplant are roasting, prepare the meat sauce. Add the ground beef and olive oil to a sauce pot and cook over medium heat until the meat has browned. If using a higher fat content beef (90% lean or lower), drain the excess fat from the pot.

5. Dice the onion and add it to the browned beef along with the butter. Sauté over medium heat until the onions are soft and transparent. Add the crushed tomatoes, Italian seasoning, and some freshly cracked pepper. Stir to combine, then allow the sauce to come to a simmer. Once it reaches a simmer, turn the heat down to low and let it simmer until the roasted eggplant are finished, or for a minimum of 30 minutes. Before serving, taste the sauce, and add salt as needed (about 1/2 tsp).

6. When the eggplant are finished roasting, carefully flip them with a spatula (they will be quite soft). Top each eggplant half with a generous ladle of the meat sauce and a dusting of grated parmesan. Serve immediately.