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1. Begin melting the butter over medium heat. Once it has started to melt significantly, pour in the EVOO and pepper flakes giving it a stir. Cook the flakes 1 – 2 minutes.

 

1. Add the onion, celery, peppers, and a good pinch sea salt. Stir and cook 4 – 5 minutes. Make a well in the center and add the pressed garlic. Gently stir it in its well for a half a minute before stirring it into the rest of the veggies along with the dried thyme. Cook another 2 minutes.

 

1. Make another well in the center of the pot. Drop in the bouillon cube and allow it a minute or so to begin breaking down. Stir everything together, cover, and continue to cook 3 – 4 minutes.

  

Snack time is an opportunity to get creative to satisfy our sudden urges for food. Snacks can be anything from some cut up vegetables and fruit to whimsically prepared treats, it's really all up to you and what you're in the mood for.

I whipped up these delicious cracker stacks the other day and wanted to share them with you because they were simply delicious. 

Start with your favourite cracker, make sure it's large enough to stack some ingredients on and can hold up to the toppings. I love BRETON crackers for this. They're large and round and come in a variety of delicious flavours like sprouted grains caramelized onion and garlic, or black bean and sea salt,. 

Start with your cracker and add a slice or two of thinly sliced cucumber. Secondly, add a slice of creamy, delectable goat's cheese in any variety you prefer. I love the herbed goat's cheese, it adds a wonderful flavour to the cheese.

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1. Preheat oven to 425 F

 

1. Place the potatoes and crushed garlic on a baking sheet and drizzle them generously with EVOO. Sprinkle on the red pepper flakes, dried thyme, and a generous pinch of sea salt. Toss gently.

 

1. Lightly squeeze 2 of the lemon wedges over the potatoes and toss them on the baking sheet.

 

1. Place into the oven to bake for 13 minutes. Remove, salt again, and toss / flip returning to the oven for another 12 – 13 minutes.

 

1. Remove from oven and season again with sea salt. Sprinkle the parsley over the potatoes and toss them to coat. Squeeze the remaining juice from the roasted lemons and discard along with the garlic. Transfer the potatoes to a serving dish.

 

1. Sprinkle the crumbled feta over the potatoes and serve with a lemon wedge. ENJOY!

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1. Add all the ingredients to a medium sized mixing bowl. Season with cracked pepper to taste and toss everything together until fully incorporated.

 

1. Enjoy right away or refrigerate for use later in the day / the following day.

 

1. Preheat oven to 400 F

 

1. Add the onion, pepper. zucchinis, carrots, and pepper flakes to a baking sheet. Drizzle them with EVOO and season them liberally with sea salt & cracked pepper.

 

1. Place them into the oven to bake for 12 minutes. Flip and return to the oven for another 12 – 15 minutes.

 

1. Remove and set onto a wire cooling rack.

**Continue next steps while vegetables roast.

1. In a medium sized pot, add the EVOO for the sauce and set to medium heat. Once heated, add the pepper flakes, onions, and a pinch of sea salt. Stir and cook 4 – 5 minutes.

 

1. Stir in the garlic and continue to cook another 2 minutes. Add in the roasted peppers along with most of the liquid and dry basil. Season with another good pinch of sea salty and cracked pepper and bring to a boil. Once boiled, cover, reduce heat to medium low, and simmer 15 – 20 minutes.

                   Grocery List
                                ROASTED VEG

• 1 Large Red Onion, chopped
• 2 Bell Peppers, chopped
• 2 Zucchinis, halved lengthwise and sliced
• ½ C Baby Carrots, halved lengthwise
• Sea Salt & Cracked Pepper
• ½ Tsp. Red Pepper Flakes

                   RED PEPPER TOMATO SAUCE

• 3 Tbsp. EVOO
• 1 Yellow Onion, diced
• 3 cloves Garlic, crushed & minced
• 340ml jar Roasted Red Peppers & Liquid
• 398ml can Tomato Sauce
• 1 Tsp. Dry Basil
• ½ Tsp. Red Pepper Flakes
• Sea Salt & Cracked Pepper

 

• 1 Package Olivieri Fresh Lasagne Sheets (6 per package)
• 427g Ricotta Cheese
• 1 ½ C Mozzarella, shredded
• 1 Tbsp. Grated Parmesan
• Handful fresh Parsley, chopped

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1. Preheat oven to 375 F

 

1. In a large mixing bowl, combine the cream cheese, jalapenos, corn, bell pepper, onions, ground round, 1C of each cheese, and whipping cream. Season with at least ¼ tsp. sea salt as well as a pinch of cracked pepper and pepper flakes. Stir to thoroughly combine everything.

 

1. Transfer the creamy dip to a 2qt. baking dish that has been sprayed with cooking spray. Pat the dip down to evenly coat the dish.

 

1. Place the covered dip into the oven to bake for 25 minutes.

 

1. Remove cover and top with remaining ¼ c of each cheese. Return the dip to the oven and set to broil 500 F. Broil approximately 3 – 4 minutes until cheese is bubbly. Remove from oven and set onto a wire cooling rack.

 

1. Garnish with fresh cilantro and chopped chives. Serve with your favourite chips or crackers. ENJOY!

                  Grocery List

• 2 x 250g package Plain Cream Cheese, room temperature
• 3 Jalapenos, seeded and diced
• 2 cobs Fresh Corn, corn removed
• ½ Bell Pepper, diced
• 3 Green Onions, sliced
• ½ package Yves Veggie Ground Round
• 1 ¼ C Medium Cheddar, shredded
• 1 ¼ C Monterey Jack with Jalapenos, shredded
• ¼ C Whipping Cream
• Sea Salt / Cracked Pepper
• Pinch Red Pepper Flakes
• Fresh Cialntro, Fresh Chives, chopped - Garnish