Caffelatte
illy espresso with hot steamed milk and a little froth. 1 shot espresso Hot steamed milk NOTE: the quantity of milk can vary slightly according to the size of the cup or glass in which it is served. Recipe from illy coffee
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All-Around Good Smoothie
This drink has all the vitamins, calcium, protein and fibre needed in a diet. It is an excellent way to start off the day. Very easy to make and it taste delicious! ½ cup nonfat milk ½ cup fat-free plain yogurt ½ frozen banana, peeled and chopped 2 tbsp powdered protein supplement 1½ tbsp fax
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Wild Albacore Tuna and Potato Casserole
1 can (150 gr/5.3 oz) Raincoast Trading Albacore Tuna, drained and flaked 8 small potatoes, sliced 1/8 inch/2mm thick 8 garlic cloves, peeled 1 large white onion Fresh ground black pepper 1 tbsp (15ml) olive oil 1 ½ tsp (7ml) lemon juice ½ tsp (2ml) fresh rosemary or ¼ (1ml) dried ½ tbsp (7ml) butter
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Warm Trout Salad with Endive and Montreal Bagel Crouton
Renée’s Gourmet Chefs Great City Salads Competition Finalist for Montreal, by Chef Frédéric Morin 1 plain or multi-grain bagel, cubed 4 (5-oz /150-g) Rainbow trout fillets 1 cup (250 ml) Renée’s Gourmet Sweet Onion Vinaigrette Salt and black pepper 2 to 3 Belgian endives, cored and coarsely shredded 3 celery stalks, thinly sliced 1 Cortland
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Wahoo with Bananas and Rum
6 Wahoo fillets 1 tsp salt ½ tsp pepper 4 tbsp flour 4 tbsp unsalted butter ¼ cup black rum 3 large or 6 small bananas, sliced lengthwise 2 tbsp minced parsley Oranges slices, halved Mix the salt and pepper with the flour and coat the fillets in the mixture, shake off the excess. Melt
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Tropical Mango Sauteed Shrimp and Scallops
2 lbs. shrimp 2 lbs. sea scallops 2 red bell peppers 1 green pepper 4 tablespoons butter ¼ cup coconut milk ½ cup Wild Thymes Tropical Mango Lime Marinade* Salt to taste Melt butter in sauté pan over medium heat. Add peppers and sauté until peppers are slightly tender. Add coconut milk and Wild Thymes
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Swordfish Steaks with Lemon-Parsley Sauce
Table salt works fine here, but teaming sea salt with fleur le sel adds a refined touch. ¾ cup minced fresh Italian parsley 1 tbsp grated lemon 1½ tsp minced garlic ½ cup olive oil ¼ cup fresh lemon juice 1 tsp fine sea salt or other salt 4 (8oz) swordfish steaks (each about ¾
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Spicy Mussels Marinara
2 lbs P.E.I. Mussels (bearded and scrubbed well to remove dirt) 1/4 cup Pure by Christine Cushing Extra Virgin Olive Oil ¼ cup dry white wine or vermouth Grated zest of 1 lemon Juice of ½ lemon 1 jar Christine Cushing Spicy Garlic Tomato Sauce ½ bunch fresh Italian parsley, chopped Sea salt to taste
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Snow Bass with Bananas
Snow Bass is cooked in a wine sauce, then finished with the unusual but intoxicating combination of a creamy sauce, sliced bananas, and Parmesan cheese. You’ll be surprised at how well these flavours mix. 2 tbsp butter 1 tbsp all-purpose flour 1 cup milk 6 (4oz) fillets ½ cup white wine 2 tbsp fresh lime
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Shrimp with Asparagus
1½ lb tiger shrimp (16/20), uncooked 1 lb asparagus, cut in 2 inch pieces 1 red pepper, cut in 2 inch pieces 1 yellow pepper, cut in 2 inch pieces 1 green pepper, cut in 2 inch pieces ½ tsp garlic, chopped ½ cup red onions, chopped 1½ tsp butter 2 tsp extra virgin olive
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