1 Tablespoon (15 mL) olive oil

2 slices lean bacon, finely chopped

4 green onions, white part chopped; green part chopped and set aside

1 clove garlic, minced

2 cups (500 mL) sliced mushrooms

1 cup (250 mL) dry white wine

1 cup (250 mL) Arborio rice (short-grain rice)

2 cups (500 mL) chicken stock

1/2 cup (125 mL) 10% cream

1/2 cup (125 mL) freshly grated Parmesan cheese

1 Tablespoon (15 mL) fresh tarragon, minced

Freshly ground black pepper, to taste

1 lb (450 g) Ontario Asparagus, grilled, chopped into 1 inch lengths

Directions:

1. In heavy saucepan, heat oil over medium-high heat. Add chopped bacon and cook until crispy. Add green onion (white part only), garlic and mushrooms; cook for about 3-5 minutes. Stir in white wine and let reduce by about two-thirds.
2. Stir in rice, gradually stir in chicken stock, and then add cream; cook, stirring, until mixture comes to a simmer. Reduce heat to low; cover and cook for 10 minutes, stirring frequently.
3. Uncover, and cook, stirring, for 5 to 10 minutes longer or until thick and creamy.
4. Stir in Parmesan cheese, tarragon, sliced green ends of onions, black pepper, and reserved asparagus. Serve immediately.
5. Serves 4.

Ingredients:

Preparation:

• Halve or quarter mushrooms depending on size. In large skillet over medium-high heat, heat oil with garlic for 30 seconds. Stir in mushrooms; sauté for 5 minutes. Add vinegar, salt and pepper; cook for 1 minute. Stir in fresh herbs.
• Top each slice of baguette with warm mushroom mixture, top with shaved Parmesan or Asiago cheese.

Ingredients:
1 clove garlic, coarsely chopped
1 jalapeno pepper, seeded, coarsely chopped
1 cup (250 mL) basil leaves, loosely packed
2 Tablespoons (30 mL) balsamic vinegar
1/4 cup (60 mL) olive oil
1 teaspoon (5 mL) salt
1/4 teaspoon (1.25 mL) freshly ground pepper
1 container (200 g) mini bocconcini cheese
2 pints ripe cherry or grape tomatoes or a combination of yellow pear and red cherry tomatoes

Garlic Toasts
1 baguette, sliced into approx 24 thin slices
2 Tablespoons (30 mL) soft butter
1 large clove garlic, minced
2 Tablespoons (30 mL) parmesan cheese

Directions:
1. In the bowl of a food processor make the dressing by combining the garlic, jalapeno pepper, basil, vinegar, olive oil, salt, and pepper. Process until smooth.
2. Drain and rinse the bocconcini. Place in a small bowl, and pour the dressing over the cheese, stirring gently to make sure it is well coated. This can be done up to 8 hours in advance of serving. Up to one hour before serving, stir in the cherry tomatoes, and taste for seasoning. Add salt and pepper if needed.
3. To make the toasts, combine the butter with the garlic and Parmesan cheese. Spread each piece of baguette with garlic butter. Just before serving, place the toasts under a hot broiler and broil until golden brown. Place hot toasts around edge of salad. Serve.
4. Serves 8.

1. Heat oven to 400 degrees F. Coat a muffin pan (12 cups) with cooking spray.
2. In a medium bowl whisk together both flours, baking powder, salt and baking soda.
3. In a large bowl, whisk the eggs, sugar and oil until the mixture is pale and slightly frothy. Whisk in the applesauce, vanilla and buttermilk.
4. Pour flour into wet ingredients, stir until just combined. Stir in rhubarb.
5. Scoop batter into muffin cups.
6. In a small bowl stir together sugar and cinnamon for topping. Sprinkle over muffin batter. Place pan in oven and bake for about 25 minutes, or until toothpick inserted in center comes out clean.
7. Let cool in pans for a few minutes, then unmold and cool thoroughly on wire racks.
8. Can be frozen for up to three months.
9. Makes 12 muffins.

Dressing:
1/4 cup (60 ml) vegetable oil
1-2 Tbsp (15-30 ml) granulated sugar (to taste)
2 Tbsp (30 ml) raspberry vinegar
Pinch salt and pepper

Topping:
1/2 cup (125 ml) slivered almonds
1 Tbsp (15 ml) corn syrup
1/2 Tbsp (7 ml) granulated sugar
Pinch salt

Salad:
1 lb (494 g) spinach, washed
2 cup (500 ml) strawberries, washed and sliced
• Make dressing by whisking together the oil with the granulated sugar and raspberry vinegar. Season with salt and pepper. Set aside.
• Heat oven to 325 degrees F (160degrees C).
• In a small bowl stir the almonds together with the corn syrup, sugar, and salt until coated. Spread in a single layer on a parchment lined baking sheet. Place in oven and bake for 12 minutes, stirring once. Let cool completely. Break into pieces.
• Assemble salad by tossing spinach with the dressing; sprinkle with strawberries and candied almonds.
• Serves eight.

Serves 2

Ingredients:

• 6  garlic scapes, cut into 2 inch pieces
• 1/4 cup grated parmesan cheese
• 1/2 cup pine nuts
• 3/4 teaspoon sea salt
• 1/2 teaspoon freshly-ground black pepper
• 1/2 cup extra virgin olive oil
• 4 tablespoons kosher salt
• 6 cups water
• 2 cups uncooked penne pasta

Preparation:

1. To the carafe of a food processor, add garlic scapes,Parmesan, pine nuts, sea salt and pepper. Pulse 10-15 times, until ingredients are relatively well-blended, scraping down the sides in the middle of blending. Slowly drizzle in olive oil and continue blending until you get a well-combined pesto texture. Scoop into a bowl and set aside while the pasta cooks to let the flavors meld.

2. Add kosher salt to water and bring to a boil in a large pot. Add pasta and cook until al dente, about 9 minutes. Drain and rinse pasta.

3. Spoon pesto over hot penne pasta and serve immediately.

1 Tbs. granulated sugar
2 tsp. balsamic vinegar
8 to 10 medium fresh basil leaves

1. In a large bowl, gently toss the strawberries with the sugar and vinegar. Let sit at room temperature until the strawberries have released their juices but are not yet mushy, about 30 minutes. (Don’t let the berries sit for more than 90 minutes, or they’ll start to collapse.
2. Just before serving, stack the basil leaves on a cutting board and roll them vertically into a loose cigar shape. Using a sharp chef’s knife, very thinly slice across the roll to make a fine chiffonade of basil.
3. Put the berries on split biscuits for shortcakes; top with whipped cream or crème fraiche and scatter with the basil.