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Meat Free Friday: Lemon Ricotta Pancakes

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1 cup flour

1/2 tsp. baking powder

1/4 tsp baking soda

2 T. sugar

1/2 tsp. salt

Zest from 1 lemon (I used 2 small Meyer lemons instead)

1/2 cup buttermilk

1 cup ricotta, drained (put on a plate with 3 thicknesses of paper towels underneath, then cover with plastic wrap and let it sit for half an hour to drain prior to using)

2 T. butter, melted and allowed to cool slightly

2 large eggs

1/2 tsp. vanilla

Oil for the skillet

Instructions:  Whisk the dry ingredients (including the zest) together.  In a separate bowl, whisk the wet ingredients together and then add the dry to the wet.  Whisk until moistened but there should still be lumps in it.  Don’t overmix.  Heat 1/2 to 1 tsp oil in skillet over medium high heat; reduce heat to medium and using a paper towel, wipe out the excess oil.  Cook as with normal pancakes (looking for bubbles on the first side before flipping) , using 1/4 cup of batter for each.  They typically take about 2-3 minutes on each side. 


Meatless Monday: Baked Radicchio and Goat Cheese

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2 heads radicchio (note: recently I was out of radicchio and substituted baby spinach leaves and it was quite delicious as well)
1/4 lb. goat cheese
1/4 c. olive oil
1 clove garlic, minced
1 tsp. basil
1 tsp. marjoram
1/2 tsp. rosemary
Salt and pepper to taste if desired
Bread, crackers, or something similar to serve this on

Instructions:  Cut goat cheese into chunks of about 1/2 inch in size.  Arrange the goat cheese over the radicchio in a baking dish.  Saute garlic in the olive oil for about a minute and add in the herbs.  Drizzle this over the cheese and radicchio in the baking dish.  Bake at 400 degrees F for about 15 minutes until the cheese is all melty-gooey.

Meat Free Friday: Asparagus-Parmesan Quiche and Watercress Salad

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Another delicious recipe adapted from the 2012 Milk calendar


A 9 inch deep dish pie crust, already baked

2 tsp. Dijon mustard

12 asparagus spears (soooooooooo excited we’re on the verge of asparagus season here! – if you don’t have it available there, you can use frozen), cut into 1 inch pieces

1/3 cup grated Parmesan cheese (you can substitute 3/4 cup of another cheese instead if you prefer)

3 eggs

1 cup milk

1/4 tsp pepper

2 T. chopped fresh dill or tarragon (or about 1/2 T. of dried)

Instructions:  Put the pie crust on a baking sheet to catch any drips.  Brush the pie crust with the mustard.  Arrange asparagus evenly in pie shell and sprinkle the cheese over top.  Whisk the eggs until they’re foamy and then whisk in the milk, pepper, and herbs until blended.  Pour this into the pie shell.  Bake at 350 degrees F for about 35-45 minutes – the filling should puff up and a knife inserted in the center should come out clean.  Allow the quiche to rest for 10 minutes before cutting.

Watercress Salad


4 cups broccoli florets, steamed and rinsed in cold water

1/4 cup red wine vinegar

1/4 cup honey

1 garlic clove, minced

3/4 cup thinly sliced onion (I prefer red or Vidalia)

6 T. dried cranberries

2 bunches of watercress

Instructions:  Whisk the vinegar, honey, and garlic together.  Season with salt and pepper if desired.  Add onion and cranberries.  Let this stand for half an hour to allow the onion to soften a bit.  Add broccoli and watercress to the dressing mixture and toss to coat.

Pi(e) Day

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It’s March 14th and that means it’s Pi Day.  Here’s one of my favourite pie recipes to celebrate:

Note:  I have posted a peaches and cream pie recipe here on my blog previously but I like this one even better!


  • 3/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 1 (3 ounce) package non-instant vanilla pudding mix
  • 3 tablespoons butter, softened
  • 1 egg
  • 1/2 cup milk
  • 1 (29 ounce) can sliced peaches, drained and syrup reserved
  • 1 (8 ounce) package cream cheese, softened
  • 1/2 cup white sugar
  • 1 tablespoon white sugar
  • 1 teaspoon ground cinnamon

Instructions:  Grease the sides and bottom of a 10 inch deep dish pie plate.  Mix together the flour, salt, baking powder, and pudding mix.  Add in the butter, egg, and milk and beat for 2-3 minutes.  Pour this mixture into the pie plate.  Arrange the peaches on top of this mixture.  In a bowl, beat the cream cheese until fluffy and mix in 1/2 cup of sugar and 3 T. of the reserved peach syrup.  Beat for 2-3 minutes and spoon this over top of the peaches in the pie plate, leaving a one inch border from the edge of the pan.  Combine the remaining sugar and cinnamon and sprinkle on top of the pie.  Bake at 350 degrees F for 30-35 minutes until golden brown.  Chill and serve.

Here are some of my other favourite pie recipes:

Meatless Monday: Broccoli-Cauliflower Salad

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This is a family favourite!




Mix together the following:

1/2 cup mayonnaise

1/2 cup milk

2 T lemon juice

2 T sugar


Mix together the following:

1/2 head of cauliflower cut into pieces

1/2 head of broccoli cut into pieces


1/2 cup dried cranberries

1/3 to 1/2 cup sunflower seeds

1/2 cup chopped onion


Simply toss the salad with the dressing and serve.  You can make this ahead of time too.  Great for picnics or anytime!

sal6pic PS – Thanks to Hellmans’ for the free jar of mayonnaise!

Meat Free Friday: Soup and Biscuits

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Rosemary Potato Soup

Adapted from a recipe in BHG, December 2011


1 T. butter

1 medium onion, chopped finely (I used Vidalia – you can cut back on this quantity too if you want less of the onion taste – this is how much the original recipe called for……..You can also add some minced garlic to this soup and it’s delicious)

salt and pepper to taste

4 medium potatoes (I used red but any kind would work – peel and cut them into about 2 inch chunks)

4 cups water

1 tsp. rosemary, crushed

1-2 T. olive oil (the original recipe called for 1/2 cup but that seemed excessive to me!…they also called for vegetable oil but I don’t keep any in my house)

2 medium carrots, peeled – use a vegetable peeler to slice off ribbons (instead I bought already grated carrots at the store to save time – worked great – perhaps if you use the ribbon idea, you might need more oil as suggested by the recipe)

Instructions:  Melt the butter in a large soup pot.  Put the onion in the butter and salt and pepper to taste.  Saute onion until translucent and then add the potatoes, 2 cups of water, and the rosemary.  Bring to a boil. Simmer for 20 minutes, until the potatoes are fork tender.  Remove the pot from the heat and mash the potatoes (don’t drain the water) – I just used a potato masher because I like it to be a bit lumpy but you can certainly use an immersion or regular blender or food processor.  To this potato mixture in the soup pot, add the remaining 2 cups of water and bring to a boil.  Reduce to a simmer  (leave uncovered) for 10-15 minutes until it thickens.  You need to stir this often to keep it from sticking.  I found a nonstick pot to be helpful too.  Meanwhile, heat the oil in a skillet and cook the carrots over medium high heat, a few at a time.  Saute for a few minutes until nice and crispy.  Remove to some paper towels and sprinkle with salt to taste right away.  Serve the soup with a topping of the carrots.  Season with more pepper if desired.

Cheesy Onion Biscuits


1 onion, chopped finely (I used Vidalia but any kind is fine…I’ve made them with Cipollinis and with shallots and they were delicious as well)

1 T. butter

2 cups Bisquik (or your own homemade baking mix:

1/2 cup shredded cheese (I used sharp Cheddar)

salt and pepper to taste (I found they didn’t need any added salt)

1/2 cup milk

Flour for kneading

Instructions:  Saute the onion in the butter by microwaving on high for 2-3 minutes in a medium bowl (this can, of course, be done instead in a skillet and then pour the contents of the pan into a bowl).  To the onion mixture, add the Bisquik, shredded cheese, and seasonings (if desired).  Stir in the milk to make a soft dough.  Remove the dough to a floured surface and knead a few times.  Pat into a 1/2 inch thick circle and cut into wedges or you can use a biscuit cutter if you have one on hand (which is what I did).  Bake at 450 degrees F for 10-12 minutes.

Meatless Monday: Veggie Frittata

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1 butternut squash, peeled and cubed
1 package (10 oz.) frozen chopped spinach, thawed and drained
1 1/2 cups cubed potatoes (peel if you like but i just scrub well)
3/4 cup thinly sliced red onion
8 eggs
1/2 cup milk
salt and pepper to taste (I don’t use salt as I find the cheese gives enough salt for me)
1 cup shredded cheese (I used a Cheddar/Mozzarella blend but there are so many other options)
1/2 cup crumbled feta cheese

Cook the squash in the microwave (put in a dish and cover with plastic wrap, leaving one corner open; cook on high for about 5 minutes, until tender).  Drain away any liquid that forms.  Stir in the spinach, potatoes, and onion.  Place this mixture in a lightly greased 9 by 13 baking dish.  Whisk the eggs and milk together and pour over the mixture in the dish.  Season with salt and pepper if desired.  Sprinkle the cheeses over top and bake in a 400 degree oven for 30-40 minutes, until the eggs are set.