Sweet and sour sauce 2 shallots 2 small piece ginger, peeled 1 c garlic 1 T soy sauce 2 t white wine vinegar1 t mustard 1 t tomato purée Process everything till smooth. Serve with chicken, fish, or as a dip

Leek & potato soup 150 g leeks 150 g potatoes 2 stock cubes 800 m water salt and pepper Process the leeks and potatoes for 2 second. Transfer to a large pan. Add the water and stock cubes.Bring to the boil, stirring. Reduce the heat. Cover the pan. Simmer for 20 minutes. Remove from the heat. Cool for 30 minutes. Process till smooth. Bring to serving temperature (Don't let it boil). Adjust the seasoning. Serve with bread. For Vichyssoise, add a couple of chives to the leeks and potatoes, add a knob of butter to the pan before heating, cool the soup instead of re-heating it, and whisk in 150ml of cream before serving it cold

Golden Hummus1 medium sweet potato19 oz (540 mL) can chickpeas2 garlic cloves1 large lemongenerous pinches of salt and freshly ground blackpepper1 tbsp (15 mL) dark sesame oilThis is an easy way to add nutrients to a dip. Start with a container of store-bought hummus, then give it a healthy glow with vibrant sweet potato.InstructionsPierce potato with a fork, then place in microwave on a piece of paper towel. Microwave on high until very soft, 4 to 6 minutes. When cool enough to handle, cut in half. Using a spoon, scrape flesh into a food processor.Rinse and drain chickpeas. Add to potato. Squeeze 3 tbsp juice from lemon. Add to potato along with sesame oil, garlic, salt and pepper. Purée until smooth. Spoon into a serving bowl. Serve with cucumber rounds, steamed fiddleheads or crackers.Hummus will keep well, covered and refrigerated, up to 2 days.

Basil PestoIngredients2 to 3 garlic cloves4 cups packed packed basil leaves, about 2 small bunches1/2 cup toasted pine nuts (optional)1/3 cup grated parmesan cheese2 tbsp freshly squeezed lemon juice, about 1/2 lemon1/4 tsp salt1/3 cup olive oil1/3 cup vegetable oilInstructionsDrop 2 garlic cloves through the spout of a food processor (or blender) while it’s running. If you like garlic, use a third clove. Add basil, pine nuts, cheese, lemon juice and salt. Pulse until finely chopped. With motor still running, gradually add oils. If using a blender, slowly add oils, stopping after every couple of tablespoons to scrape down sides with a spatula.Store ItPesto will keep well, covered and refrigerated, for up to 1 week. Or freeze it in ice-cube trays and store the frozen pesto cubes in a resealable freezer bag for up to 3 months.Mouth-watering variations:Arugula-almondIn place of basil and pine nuts, use 4 cups fresh arugula leaves and 1/2 cup toasted almonds.Cilantro-walnutIn place of basil and pine nuts, use 4 cups fresh cilantro (including stems) and 1/2 cup toasted walnuts.Sun-dried tomatoIn place of basil, use 2 cups sun-dried tomatoes packed in oil, patted dry.3 Ways with PestoRoasted FishSpread pesto over fillets of halibut, salmon or trout. Roast on a baking sheet in centre of preheated 400F oven until a knife tip inserted into the thickest part of the fish and held for 10 sec comes out warm, 10 to 15 min.

Feta SpreadWhirl 200 g of feta with 1/4 cup pesto in a food processor. Use as sandwich spread. Or for an easy appetizer, spread over baguette slices and bake on a baking sheet in centre of preheated 400F oven until spread is warm and bread is toasted, 4 to 6 min. Top with prosciutto or sliced tomatoes.

Broccoli with TomatoesSteam 1 bunch broccoli, cut into florets. Meanwhile, slice 2 tomatoes in half crosswise. Squeeze out seeds and discard. Coarsely chop tomatoes. Add to a bowl. Mash in 1/4 cup pesto and 2 tbsp freshly squeezed lemon juice. Add drained hot broccoli and toss. Serve immediately.

White Bean PureeIngredients2 tsp olive oil3 garlic cloves, minced2 540 ml cans white beans, drained and rinsed2 tbsp lemon juice1/2 tsp saltInstructionsHeat a saucepan over medium-high. When hot, add oil and garlic. Stir garlic until fragrant, about 30 sec. Add beans and 1/4 cup water. Simmer until heated through, 4 min.Remove saucepan from heat and scrape beans into a food processor. Add lemon juice and salt. Pulse 4 to 5 times until coarsely puréed.

Avocado Mango SmoothieIngredients:Serves: 42 teaspoons fresh lime juice1 ripe Avocado, halved, pitted and peeled1 (12 ounce) can chilled mango nectar (like Goya)2 tablespoons chopped fresh mint leavesDirections:In a blender, puree all ingredients and serve in a chilled glass with a lime wedge as a garnish.

Green Mango Shake3 cups green mangoes, cubed3 cups water1 -2 cup ice, crushed1 1/2 cups brown sugarDirections:To make sugar syrup, boil 1 1/2 cups brown sugar in 2 cups of water. Set aside to cool.In a blender, combine green mango and water. Process until smooth. (If there is no blender, use a large spoon to mash the green mango in the water.).Pour in sugar syrup. Add crushed ice. Blend again until smooth. If desired, chill further before serving.

Strawberry Rhubarb GranitaIngredients1 cup thinly sliced fresh or frozen rhubarb1 cup granulated sugar1/4 tsp salt8 cups fresh strawberries, hulled (about 2 454g tubs)2 tbsp lime or lemon juice2 tsp lime or lemon zestGranita is a Mediterranean frozen-fruit dessert, like sorbet but with a crystalline texture.

InstructionsCombine rhubarb, 1 cup water, sugar and salt in medium saucepan. Cook over medium-high until rhubarb is soft, 8 to 9 min. Remove from heat and pour through a strainer into a bowl. Using the bottom of a ladle, push rhubarb pulp through strainer to extract liquid. Discard pulp.Whirl half of strawberries with 1 cup water, lime juice and zest in a food processor until no chunks remain. Pour into a 9 x 13-in. baking dish. Pour strained rhubarb mixture into a food processor with remaining strawberries. Whirl until smooth. Stir into mixture in baking dish. Cover dish with plastic wrap. Freeze until firm, about 5 hours. Before serving, let stand at room temperature for 10 min. Scrape down length of dish with a spoon, forming icy flakes. Scoop into bowls. Granita will keep well for at least a week.Switch It Up!Summer fruit variety of cool granitas:Pure StrawberryPrepare and cook sugar mixture, omitting rhubarb. Proceed with recipe.KiwiPrepare and cook sugar mixture, omitting rhubarb. Proceed with recipe, using 8 cups chopped kiwi (about 1 kg) in place of strawberries.CantaloupePrepare and cook sugar mixture, omitting rhubarb. Proceed with recipe, using 8 cups chopped cantaloupe (about 1 kg) in place of strawberries.BONUS! Mix one of these flavour boosters into any granita: finely sliced fresh basil or mint, or 1/4 cup fresh-ginger juice.

3 Ways To Serve It!Sparkly GarnishBrush whole strawberries with plain yogourt. Dip in granulated sugar.

Pretty ParfaitLayer 3 different flavours of granita in a glass. Garnish with fresh mint.

Posh AppetizerBake 3 prosciutto slices on a parchment-lined baking sheet in the centre of a 325F oven until crisp, 12 to 15 min. Let cool. Break into large shards. Serve with cantaloupe granita.

Classic Lemon TartIngredients1 1/4 cups all-purpose flour2 tbsp granulated sugar1 tbsp lemon zest, about 1 lemon1/2 cup cold unsalted butter, cut into small cubes1 egg yolk FOR FILLING:2 eggs5 egg yolks1 cup granulated sugar1/3 cup 35% cream2/3 cup lemon juice, about 3 lemons icing sugar for dustingTart and tangy but still deliciously sweet, this impressive dessert is creamy, delicate and oh so easy!

InstructionsPosition rack in bottom of oven. Preheat to 350F. Combine flour with sugar and lemon zest in a food processor and whirl until mixed. Add butter and egg yolk. Whirl just until crumbs start to clump together, about 1 min. Transfer dough to centre of a 9-in. tart pan with 1 1/8-in. sides and a removable bottom. Press dough from middle of pan to edges. Using fingertips, press dough up edges of pan until even with rim. Line pastry with a large sheet of parchment paper. Fill with dried beans or pie weights to hold pastry in place while it bakes. Place tart pan on a baking sheet. Bake on bottom rack 25 min.Whisk eggs and egg yolks with sugar in a large bowl until mixed. Whisk in cream, then lemon juice. After crust has baked 25 min, remove parchment and beans. Pour filling through a sieve into crust. Return tart (on baking sheet) to bottom rack and bake until edges of filling start to bubble and centre looks smooth, 30 min. Filling should jiggle a bit when pan is lightly shaken. Cool completely on a rack. Refrigerate at least 1 hour to set filling. To unmold tart, rest pan on an overturned bowl and let rim slip away from base. Loosen tart from the base with a thin metal spatula. Sift icing sugar overtop just before serving. Will keep well, refrigerated, up to 2 days.Prep Tip:Use the bottom of a large measuring cup to evenly press dough for crust.

Green Mango ThickieIngredients2 Cups Dairy Free Milk (Like this)1 Cup Spinach, tightly packed or 2 cups loosely packed (or any other mild greens)1 Cup Oats (Like this) or one cup of Quinoa (Like this)2 Cups Chopped Mango: about 2 small mangoes (fresh or frozen)InstructionsBlend the ingredients in the following order:1. Blend the dry ingredients and liquid first for a short time2. Blend the greens next for a short time (if using)3. Blend the fruit and the rest of the ingredients until smooth (or as smooth as your blender will allow. High speed blenders may need 2 minutes for a Green Thickie, less powerful blenders may need a lot more, sometimes 5-10 minutes)More tips:Blending this way allows the dry ingredients to be blended for longest, it means the greens will fit in your blender and your fruit gets less blending so it doesn’t become too hot.- Add more water if required to thin it out.- Substitute any of the ingredients for whatever you already have.- If your smoothie is too warm, you can cool it down in the fridge or freeze some of your ingredients before blending. You can also replace half of the liquids with ice. Add the ice at the end. It is better to add frozen ingredients at the end to cool the smoothie down.