24 fresh tomatillos, hulled and chopped
¼ cup fresh cilantro
3 medium tart apples, peeled, cored and finely chopped
¼ cup sugar
½ cup cider vinegar
½ cup sweet red pepper, chopped
5 fresh jalapeno peppers, seeded and finely chopped

1. Combine tomatillos, apples, sweet pepper, vinegar, jalapeno peppers, cilantro, sugar and 1 tsp salt in a 4 – 6 quart kettle.
2. Bring to a boil. Reduce heat and simmer, uncovered, 15 minutes.
3. Ladle into hot, sterilized half pint jars. Leaving ½ inch headspace.
4. Process in boiling water canner to 10 minutes.

Makes 5 half- pints. Delicious with roast pork or chops!

1 lb (450g) Peeled or scrubbed sunchokes
2 tablespoons finely chopped Parsley
3 tablespoons butter
Salt to taste
Freshly ground pepper

Scrub the sunchokes with a brush (peel if desired), and drop into cold water with a teaspoon of lemon juice. Cover and boil in water for 10-20 minutes, depending on their size. Alternatively, sunchokes may be sliced 1/4 inch thick and boiled in water until just fork tender. Remove from heat and drain.

If cooked whole, slice, then toss with the parsley and butter. Add a touch more lemon juice if desired. Sprinkle with salt and pepper. Serve hot. Serves 3-4.

Summer Squash or zucchini is delicious sauteéd lightly in olive oil or butter. Add chopped fresh basil in the last few minutes to enhance the flavour.

Fresh Spinach
1 lb of fresh spinach
2 tsp butter

1. Wash and pat dry fresh spinach leaves.
2. In a second skillet melt butter and add spinach leaves.
3. When spinach leaves are just wilted, add a small portion of the shallot sauce and toss.

Shallot Sauce
8 oz Chablis
4 oz shallots
16 oz fresh cream
6 oz cream cheese

1. Add chopped shallots to Chablis in a heavy skillet or sauce pan.
2. Cook on med heat til shallots are translucent.
3. Add cream and cream cheese, mixing well.
4. Remove from heat and toss into spinach.

1-2 medium eggplants
Salt
2 tsp ground cumin
2 tsp ground coriander
1 tsp chili powder
Oil for frying
1/2 cup plain yogurt
1 tbsp chopped fresh mint

Cut the eggplant into 1/2 inch slices. Arrange in a single layer on a tray and cover well with salt. Allow to stand for 15 minutes, then rinse and pat dry thoroughly with paper towels.

Sift the flour and spices onto a plate. Dust the eggplant slices with flour mixture, shake off any excess. Heat oil in a heavy based pan. Cook the eggplant slices a few at a time for 2-3 minutes on each side until golden. Drain on a paper towel. Combine the yoghurt and mint. Serve with the warm eggplant.

1 lb. kale
2 tsp soy sauce
1 ¼ tsp sesame oil
1 ¼ tsp sesame seeds, toasted 2 cloves garlic, minced freshly ground black pepper to taste
2 tbsp chicken stock

1. Wash the kale.

2. Cut off stems.

3. Slice the leaves into strips.

4. In a wok, heat the oil. Saute for 10 seconds.

5. Add the stock.

6. Cover and steam for 3 minutes til kale wilts.

7. Add the soy sauce with sesame seeds and fresh pepper.

Serve

2 lbs potatoes, scrubbed and cut into wedges
envelope onion soup mix
2 onions, cut into chunks
1 tsp dried thyme,
1/3 cup olive oil
1 tsp dried oregano,
¼ cup butter, melted
1 tsp dried marjoram

Heat oven to 450 F. Combine all ingredients in large roasting pan. Toss well. Bake until potatoes are crisp and golden brown, stirring occasionally, about 1 hour 10 minutes. Season potatoes to taste with salt and pepper.

Serves 8

Prep time: 5 mins | Total time: 35 mins | Serves: 4

1.5 lbs Baby Red Potatoes, quartered
2 tsp Olive oil
2 tbsp Corasely chopped fresh rosemary*
Coarse salt & freshly ground pepper

Preheat oven to 425. Toss potatoes, oil & rosemary on a rimmed baking sheet. Spread out potatoes in a single layer; season with salt and pepper. Roast, stirring once halfway through cooking until potatoes are golden brown and crisp outside and tender inside, about 30 minutes.

* You can use fresh thyme instead of rosemary.

2 tbsp olive oil
2 large onions, halved and sliced
1 large carrot, coarsely grated
1 tsp cumin
1 clove garlic, crushed(I always add more garlic!)
1 1/2 c. medium grain white rice*
4 c. chicken or vegetable stock
6-8 oz fresh spinach

Heat oil in large saucepan over medium heat. Add onions, saute until tender and deep brown, about 20 minutes. Transfer ½ cup onion slices to small bowl and reserve. Add carrot, cumin and garlic to onions in pot, stir 1 minute. Stir in rice. Add broth, bring to boil. Reduce heat to low, cover and simmer until rice is tender and most liquid is absorbed, about 15 minutes. Stir spinach into rice mixture, cover and cook until spinach wilts, about 2 minutes. Season to taste with salt and pepper. Transfer pilaf to bowl, top with reserved ½ cup onion slices.

*Brown rice can be substituted, you just need to allow for the extra cooking time.

2 cups of Kale, chopped
2 tbsp extra-virgin olive oil
1 tbsp butter
2 cloves garlic, minced
1/4 oinion, chopped
1 tsp fresh ginger, minced
2 large, yukon gold potatoes, cut in wedges
1 tsp rosemary, chopped
Salt & pepper to taste

Toss potato with 1 tbsp of oil & rosemary, season with sale & pepper.

Broil in the oven for 15 mins or until golden brown. In the meantime, blanch kale in a pot of boiling salted water for 4 to 5 minutes.

Drain and rinse under cold water. In a pamn, saute garlic, onion & ginger in remaining oil & butter until translucent.

Add kale & saute for 2 to 3 minutes.