Greek Yogurt Onion Dip

Creamy Avocado Dip

radish anchovy canapé

broiled brie with cranberry chutney

pumpkin prosciutto canapés

fruit and feta gazpacho

cheddar and asparagus potage

strawberry avocado salsa

mango guacamole

Pumpkin hummus

strawberry avocado and spinach salad

strawberry avocado and spinach salad

lime and melon salad taco salad vegetable salad

honey mustard potato salad

chicken and raspberry salad

morning fruit salad

Greek Yogurt Onion DipIngredients 1 tablespoon olive oil 1 cup chopped shallots (about 2 large shallots; 1/3 pound) Kosher salt 1 teaspoon balsamic vinegar 1 cup 2-percent Greek yogurt 1/4 cup 1-percent milk 1/4 cup chopped fresh chives Freshly ground black pepper Cut-up vegetable sticks, low-salt pretzels or pita chips, for serving Directions Heat the olive oil in a small skillet over medium heat. Add the shallots and 1/2 teaspoon of salt and cook, stirring frequently, until translucent and soft, about 5 minutes. Add 1/4 cup of water and the balsamic vinegar, reduce the heat to medium and cook, stirring occasionally, until the shallots are browned and caramelized, 12 to 15 minutes. Combine the shallots, yogurt, milk, chives, 1/2 teaspoon salt and 1/4 teaspoon pepper in a medium bowl and stir until blended. Cover and chill for 30 minutes before serving. The dip will keep, refrigerated, overnight.

Creamy Avocado DipIngredients

1/4 cup Silk Original, Light Original or Unsweetened Soymilk, or Original or Unsweetened Almondmilk

1 clove garlic, finely minced 1 chipotle chili, minced 1 tsp lime juice 2 Tbsp chopped fresh cilantro 2 avocados Salt and pepper, to taste 

PreparationIn a medium bowl, mash the avocados together with all other ingredients. Salt and pepper to taste. Serve with chips or fresh veggies.

radish anchovy canape3-4 radishes, halved and trimmed. keep some of the stem on for presentation.2 tbsp european salted butter (yellower, higher in butterfat content)1/4 cup tiny anchovies (commonly found in asian supermarkets)1/4 tsp togarashi1 oz canola oil1 tbsp soy sauce1 tbsp mirindash of srirachaheat canola in a small saute pan over high heat. reduce to medium and add anchovies. cook for a minute or so, until starting to brown and crisp. add soy, mirin, sriracha, and togarashi. cook another minute or two longer. remove from heat.plate radishes and butter. i've seen this a couple of ways. prune takes a straightforward approach and puts them both separately on a plate the way you would at home. french louie, a french (i know, i know) joint in boerum hill, plates the butter and then the radishes on top. sprinkle the fried anchovies on top.

BAKED BRIE WITH CRANBERRY CHUTNEY8 oz (250 g) round brie cheese1 cup (250 mL) fresh or frozen cranberries2/3 cup (150 mL) sugar1/3 cup (75 mL) cider vinegar2 tbsp (25 mL) water2 tsp (10 mL) grated fresh ginger1/4 tsp (1 mL) cinnamon1/8 tsp (0.5 mL) clovesFor easier trimming, place brie in freezer for 30 minutes. To prepare chutney, combine remaining ingredients (cranberries through cloves) in a saucepan. Bring to a boil. Reduce heat and simmer over low heat until thickened, about 20 minutes; cool. Chutney may be refrigerated for up to 1 week or frozen for up to 1 month. Trim top rind off brie. Place brie in a greased baking dish that fits it almost exactly. Bake at 350ºF (180ºC) for 15 - 20 minutes or just until cheese is soft and melted. Do not overbake. Spoon chutney over cheese. Serve with crackers. Serves 8 - 10.

pumpkin prosciutto canapesIngredients

½ baguette, sliced into ½-inch-thick slices One 15-ounce can pumpkin purée, or homemade

pumpkin purée 3-4 tablespoons fresh ricotta 1 teaspoon ground cinnamon 1 teaspoon ground nutmeg Salt and pepper, to taste 5-6 slices prosciutto Fresh thyme, for garnish

DirectionsPreheat the oven to 350 degrees. Arrange the baguette slices on a baking sheet, and place in the oven for 5-7 minutes, or until lightly toasted, and set aside. In a medium-sized bowl, combine the pumpkin purée, ricotta, cinnamon, nutmeg, salt, and pepper and mix together until smooth. To assemble the crostini, tear off a strip from a slice of prosciutto and drape it over a slice of baguette, top with a generous teaspoon of the pumpkin-ricotta mixture, and garnish with a couple leaves of fresh thyme. Repeat for all of the baguette slices.

Fruit & Feta gazpachoIngredients1/2 onion, coarsely chopped1 red pepper, coarsely chopped2 cups (500 mL) strawberries, pitted, divided1 cup (250 mL) cherries, pitted, divided1 cup (250 mL) peaches, pitted1 cup (250 mL) raspberries1 - 2 tbsp (15-30 mL) honey1 tbsp (15 mL) white balsamic vinegarFreshly ground pepper1 1/2 tbsp (25 mL) olive oil3 tbsp (45 mL) fresh basil, coarsely chopped4 oz (120 g) Canadian Feta, crumbledPreparationIn a food processor, purée onion and pepper. With a knife, finely chop half the strawberries and cherries; stir into the puréed mixture. Dice remaining strawberries and peaches. Quarter remaining cherries. Transfer mixture and all fruits including raspberries to an airtight container. Stir in honey and

vinegar; season with pepper. Refrigerate, covered, for about 2 hours. Stir in oil. Divide gazpacho among glass dishes and garnish with basil and Feta. Serve immediately.

Cheddar & asparagus potageIngredients1 tbsp (15 mL) butter1 onion, chopped1 lb (450 g) asparagus, trimmed and cut into small pieces (about 4 cups – 1 L)2 cups (500 mL) potatoes, peeled and diced 3 cups (750 mL) chicken or vegetable broth, no salt added1 cup (250 mL) milkSalt and freshly ground pepper2 cups (500 mL) Canadian Extra Old Cheddar , grated and divided Fried onion rings, homemade or store-bought (optional)Homemade Gouda asparagus pesto (optional)Homemade fried onion rings: 1/2 cup (125 mL) milk1 onion, sliced into very thin ringsOil for frying 1/4 cup (60 mL) flourSalt and freshly ground pepperPreparationIn a large saucepan over medium-high heat, melt butter and cook onion and asparagus for about 5 min, stirring frequently. Reserve a few asparagus tips for garnish. Add potatoes, broth and milk. Season with salt and pepper. Bring to a boil, lower heat and simmer for 15 min or until vegetables are tender. Purée using a hand or upright blender. If using an upright blender, return mixture to saucepan. Add 1 cup (250 mL) cheese and stir into soup until melted. Adjust seasoning. Serve soup garnished with reserved asparagus tips and remaining cheese. If desired, top with onion rings and drizzle with Gouda asparagus pesto. Homemade fried onion ringsPour milk into a bowl and add onion rings. Soak for 10 min and then drain.In a saucepan, heat oil on medium-high heat. Place onion rings and flour in a bowl. Season with salt and pepper. Mix well to coat onions. Shake off excess flour. Fry onions in hot oil until golden and crispy. Remove with slotted spoon and let drain on paper towels. Set aside to cool to room temperature, away from humidity. 

Strawberry-Avocado SalsaIngredients2 teaspoons canola oil 6 (6-inch) whole-wheat flour tortillas 2 teaspoons sugar 1/2 teaspoon ground cinnamon 1 1/2 cups finely chopped peeled ripe avocado (about 2) 1 cup finely chopped strawberries 2 tablespoons minced fresh cilantro 1 teaspoon minced seeded jalapeño pepper 2 teaspoons fresh lime juice 3/8 teaspoon salt PreparationPreheat oven to 350°. To prepare chips, brush oil evenly over one side of each tortilla. Combine sugar and cinnamon; sprinkle evenly over oil-coated sides of tortillas. Cut each

tortilla into 12 wedges; arrange wedges in a single layer on two baking sheets. Bake at 350° for 10 minutes or until crisp. Combine avocado and remaining ingredients; stir gently to combine. Serve with chips.

Mango GuacamoleIngredients:3 Hass avocados1 ripe mango1/3 cup chopped fresh cilantro1/3 cup chopped red onion1 serrano chile pepper, seeded and finely chopped1 tablespoon fresh lime juiceCoarse salt and freshly ground pepper, to tasteTortila chips, for servingDirections:Cut each avocado in half lengthwise. Remove the pit from the avocado and discard. Remove the avocado from the skin, and place the avocado flesh in a bowl. Using a vegetable peeler, remove the skin of the mango. Using a sharp knife, slice the wide flat part of the fruit off one side of the pit. Repeat this process for the other side of the mango. Transfer the 2 mango slices to a cutting board and cut into 1/2-inch pieces. Add the mango, cilantro, red onion, chile, lime juice, salt, and pepper to the bowl. Mash with a fork until half smooth and half chunky. Taste and add more salt and pepper if desired. Serve immediately with tortilla chips.

Pumpkin HummusIngredients4 (6-inch) pitas, each cut into 8 wedges Cooking spray 2 tablespoons tahini (sesame-seed paste) 2 tablespoons fresh lemon juice 1 teaspoon ground cumin 1 teaspoon olive oil 3/4 teaspoon salt 1/8 teaspoon ground red pepper 1 (15-ounce) can pumpkin 1 garlic clove, chopped 2 tablespoons chopped fresh flat-leaf parsley 1 tablespoon pumpkinseed kernels, toasted (optional) PreparationPreheat oven to 425°. Place pita wedges on baking sheets; coat with cooking spray. Bake at 425° for 6 minutes or until toasted. Place tahini and next 7 ingredients (through garlic) in a food processor, and process until smooth. Add parsley; pulse until blended. Spoon hummus into a serving bowl; sprinkle with pumpkinseed kernels, if desired. Serve with pita wedges.