A bowl of mixed greens (rinse well)
6 ounces of tuna (preferably fresh grilled tuna, but canned is good as well)
½ cup kidney beans rinsed well and place on top of the greens
3 boiled eggs sliced on top of the greens.
1-2 tomatoes peeled and sliced on top of the greens
1-2 Tablespoons of capers
10-12 olives
8-10 leaves of chopped, fresh basil

Vinaigrette dressing (Mix ¼ cup balsamic vinegar with 1 teaspoon of Dijon mustard. Let stand for five minutes, add ½ cup olive oil and mix.)

Toss everything together and serve with a warm baguette. This recipe served 3-4 people, but proportions can be changed, just base it on the size of the group

Pour 6 cups of stock (chicken or vegatable), 1 cup of white wine, and 1/2 cup of dried procini, black trumpets or chantrelle mushrooms into a pot and bring to a boil, than turn it down low and allow it to simmer.

Slice an onion
Chop a few Tablespoons of parsley.
Put a large pan on the stove top on medium to medium-high heat.
Place 4 Tablespoons of olive oil and sliced onion in the pan.
Saute for 3 minutes.
Add 2 1/2 cups of Arborio rice and stir well. Add parsley.
Add stock 1 cup at a time, when the liquid is soaked up add another cup.
Stir constantly throughout this process.
It should take 35-60 minutes total to cook.
Add 1/2 to 1 cup of grated parmesean at the end. Stir well
Serve and sprinkle some grated parmesean on the top

6 eggs
Salt and pepper to taste
1 clove of garlic
1 tomato
6 Tablespoons of olive oil
1 crusty baguette
Whip eggs. Warm a frying pan at medium/high heat. Add 2-3 Tablespoons of olive oil to pan. Add eggs and scramble. Cook until stiff. Cut tomato in half and cut garlic in half. Cut the baguette lengthwise. Rub the tomato and garlic on the bread. Drizzle 2-3 Tablespoons of Olive oil on the bread. Place scrambled eggs inside the baguette. Cut in half. Serves 2-3.

2-3 lbs. boiled Potatoes
6 Boiled Eggs
1 or 2 large onions or 6 or 7 shallots
2-3 Tablespoons of Capers
Vinagerette

cup balsamic vinegar
2 Tablespoons of Dijon mustard
Mix and let stand mixed together for 5 minutes
2/3 cup olive oil
4-6 cloves of Garlic
20 leaves of Basil
Salt and pepper to taste
Directions

Boil small salad potatoes for approximately 20-30 minutes (until soft). Boil eggs (5-10 minutes) depending on how well done you like your eggs. Saute onion or shallots and garlic until soft. Cut potatoes and eggs. Add capers, basil and vinegarette. Serve warm or cold.

1 Whole Salmon (8-10 lbs.), scaled, cleaned, and boned into 2 large filets
Lemon
12 ounces spinach
1-pound lump or Jonah crabmeat
2 tablespoons fresh tarragon (or dill), chopped
6-8 lbs. course sea salt
Directions

Preheat oven to 425 degrees F. Season salmon with salt, pepper, and lemon.
Bring 1 quart of water to boil in large pot. Blanch spinach in hot water and plunge in cold water. Drain well. Lay spinach, crabmeat, and chopped Tarragon or dill on one filet and sandwich by placing the other filet on top. Wrap tightly in cheesecloth and refrigerate for 1-2 hours.
Cover the bottom of a large roasting pan with " layer of sea salt. Place salmon on top of salt. Pile remaining salt all over the fish to cover completely. Spray the surface with a little water.
Bake salmon in hot oven for 20-30 minutes or until cooked. To test if done, use a skewer to pierce through the salt into the thickest part of the fish. If skewer comes out warm, fish is ready.
Break off salt crust gently from the top of fish. The skin will stick to the salt and come away with the crust. Gently lift salmon from the pan, turn over onto a platter, and remove the remaining salt and skin.
Serve with roasted potatoes and root vegetables, such as carrots, parsnips, celery root, and beets. Accompanied by mustard sauce flavored with dill or tarragon.

6 shallots, peeled
6 garlic cloves, peeled
1/3 cup plus 1 teaspoon extra virgin olive oil
sea salt and pepper
2 tablespoons tamari
2 teaspoons Dijon mustard
1 tablespoon fresh dill or tarragon, chopped
1 teaspoon sherry vinegar
3/4 cup white wine
Directions

Roast shallots, garlic and 1 teaspoon olive oil at 400 degrees F. seasoned with salt and pepper. Cover with foil and cook for 30-40 minutes or until soft.
Blend shallots and garlic. Add tamari, mustard, dill or tarragon, vinegar and white wine. Process until smooth. Add olive oil. Season to taste with salt and pepper.

Beat until smooth:

1 cup milk or soy milk
1 cup sifted white flour
¼ teaspoon salt
Add: 2 beaten eggs
Stir

Preheat oven to 450 degrees F. Spray some muffin tins with cooking spray. Fill the cups three-fourths full. Don’t overload. Bake for 15 minutes at 450 degrees and then lower heat to 350 degrees F. and continue baking for 20 minutes longer. Serve warm with jam, honey and/or butter.

2 eggs
2 cups pumpkin pure
1 cups soy milk or regular milk
1/4 cup maple syrup
cup honey
cup canola oil
1/8 cup flax meal
1 teaspoon Cinnamon
teaspoon Ginger
teaspoon Vanilla
teaspoon sea salt
cup millet
cup oats
1 cup whole wheat flour
1 cup while flour
teaspoon baking soda
2 teaspoons baking powder
1 cup currants ( chocolate chips or carob chips are good too)
cup of walnuts

Preheat oven to 375 degrees F. Mix wet ingredients with an electric mixer. In another bowl, mix the dry ingredients and then add the dry ingredients to the wet ones. Spray muffin tins with cooking spray. Add the dough to the tins. Cook for approximately 25 minutes.

1 ¼ cups (8 ounces) polenta or course cornmeal
1 ½ cups (12 ounces) soymilk, butter milk or regular milk
1 ¾ cups (8 ounces) all-purpose flour
1 ½ Tablespoons (0.75 ounce) baking powder
¼ teaspoon (0.08 ounce) baking soda
1 teaspoon (0.25 ounce) sea salt
½ cup (4 ounces) maple syrup, turbinado sugar, or brown sugar
2 Tablespoons (1.5 ounces) honey
2 Tablespoons (1 ounce) canola oil or butter
2 large eggs (3.33 ounces)
1 ¼ cups (6 ounces) fresh or frozen corn kernels
2 Tablespoons (1 ounce) canola oil for greasing the pan

1. The night before soak the polenta and 1 ¼ cups of milk. Cover and refrigerate overnight. Remove from the refrigerator 1 hour before proceeding.

2. The next day, sift the flour, baking powder, baking soda, and salt together into a mixing bowl. Stir in the soaked polenta and the sugar or maple syrup.

3. In another bowl, dissolve the honey in the oil or butter. In the third bowl, whisk the eggs lightly with the remaining ¼ cup or milk.

4. Add the honey and egg mixture to the flour mixture, and stir just until smooth. Stir in the corn kernels just until they are evenly dispersed. Add more milk if the batter is thicker than pancake batter. (It should be pourable.)

5. Preheat the oven the 350 degrees F. Grease a 9-inch round cake pan or an 8-inch square baking dish with butter, vegetable oil, or the melted bacon fat, put the greased pan in the hot oven for 10 minutes, or until it just starts smoking.

6. Pour the batter into the pan and bake for 30 to 45 minutes (the 8-inch square pan will take longer) or until the center is springy and a toothpick or skewer comes out clean.

7. Allow the bread to cool in the pan for 20 minutes before serving.

Croquants d'Amandes (Almond Biscotti)

2 ½ cups all purpose flour
Pinch of salt
1 1/4 cups sugar
3 large eggs
2 tablespoons honey
1 tablespoon orange flower water*
2 1/4 cups whole almonds (about 12 ounces)
4 teaspoons of Anise**
Position rack in the center of the oven and preheat to 425 degrees F. Butter and flour 13x9x2-inch metal baking pan. Sift flour and salt into medium bowl. Whisk sugar, eggs, honey, and orange flower water in large bowl to blend well. Gradually add flour mixture, stirring just until blended. Stir in almonds. Spoon batter into prepared pan. Using back of spoon, spread batter evenly to smooth top.
Bake until dough puffs and is pale golden, about 20 minutes. Cool 5 minutes. Turn pastry out onto rack; cool completely. Maintain oven temperature.
Cut pastry crosswise into ½-inch-wide strips. Cut each strip diagonally into 3 pieces. Arrange cookies, cut side down, on 2 baking sheets. Bake until cookies are golden, about 14 minutes. Transfer cookies to racks; cool. (Store at room temperature.)
*Orange flower water is a flavoring extract found in the liqueur or specialty food sections of some markets.
**optional for flavoring

Makes about 6 Dozen

Chocolate Mint Biscotti

1 cup granulated sugar
1/4 cup (packed) whole mint leaves
2 eggs
1 teaspoon vanilla extract
2 cups white flour
1 teaspoon baking powder
½ teaspoon course salt
3/4 cup semisweet chocolate chips
Preheat oven to 350 degrees F
Grind sugar and mint leaves in a food processor for 30 seconds. Transfer to a medium bowl and whisk in eggs and vanilla until blended. In another bowl, whisk together flour, baking powder and salt. Fold this weigh chocolate chips into egg mixture with a rubber spatula until incorporated. Dough will be sticky.
Divide dough in half. Wet your hands and shake them off, but do not dry them. On a parchment paper-lined baking sheet, press each half into a log that measures about 11 inches long by 2 inches wide; press down on top until the log is ½-inch high. Leave about 2 inches between logs.
Bake 30 to 35 minutes, until golden. Remove from oven; lower heat to 325 degrees. Cool pan on wire rack for 15 minutes. Transfer logs to cutting board and cut crosswise with a serrated knife into 3/4-inch slices. Return slices, standing up, to the parchment-lined baking sheet, spaced slightly apart. Bake 15 minutes more, until crisp. Transfer to racks to cool.

Whole Grain Biscotti

½ cup bran
½ cup rolled oats
1 cup all-purpose flour
½ cup whole wheat flour
½ cup brown sugar, firmly packed
1 teaspoon baking powder
1 teaspoon cinnamon
2 large eggs
1/4 cup honey
1 teaspoon vanilla extract
2/3 cup finely chopped mixed dried fruit
½ cup sunflower seeds
In a large bowl, combine bran, oats, flours, brown sugar, baking powder, and cinnamon.
In a small bowl, whisk eggs, honey, and vanilla; add to dry ingredients. Work in fruits and nuts. Divide dough in halves or thirds.
On a well-floured surface, shape into logs. Transfer logs to a parchment paper-lined or lightly sprayed baking sheet, and bake in a preheated 325 degree oven for 20-25 minutes or until firm and lightly browned.
Cool on a rack for at least 5 minutes. Reduce heat to 300 degrees.
Cut logs on the diagonal into 3/4-inch slices, and continue baking for 15 minutes or until desired crispness.
Cool completely on rack.

Makes 24

Curried Squash and Sweet Potato Soup

2 tsp vegetable oil
4 crushed garlic cloves
4 shallots( or 1 large onion)
2 cups sliced mushrooms
1 Butternut squash peeled, seeded and chopped
2 cups Sweet potato peeled and chopped
4 cups Chicken stock
1 tsp or Crushed ginger to taste
3 tsp Curry powder
2 tbsp Honey
1 cup Soya milk
In a saucepan, saute garlic, shallots(or onion), and mushrooms until softened, approximately 5 minutes.
In a large saucepan heat chopped squash, sweet potato, stock, ginger and curry powder. Bring to boil and reduce heat, cover and simmer for 30 minutes or until vegetables are tender.
Puree in food processor until creamy and smooth. Return to saucepan; stir in honey and soy milk and mix well. Then re heat mixture being careful not to let it boil.
Note: This can be made ahead and refrigerated up to a day before. Add more stock if it is too thick.

Serves 6-8

Cauliflower Soup

1 tbsp vegetable oil
2 or 3 garlic cloves crushed
1 cup large onion chopped
2 lbs cauliflower separated into florets
2 cups chicken stock
2 cups soya milk
fresh ground pepper to taste
salt to taste
2 tbsp chopped chives (Green pepper can be used as a substitute)
In a saucepan, heat oil and saute garlic and onions until softened; approximately 5 minutes.
In a large saucepan, place cauliflower, sauteed garlic and onions, and add the stock. Bring to a boil. Cover, reduce heat and simmer for 25 minutes or until tender.
Transfer to a food processor and puree until creamy and smooth. Return to saucepan and add 2 cups of soya milk. Heat mixture through be careful to prevent boiling. Add more stock if it is too thick.
Ladle into soup bowls. Sprinkle chives ( or green pepper) on the soup.
Note:This soup can be made ahead and refrigerate up to one day before serving, adding more stock if too thick

Serves 4-6

Pea Soup

2 tablespoons olive oil
5 cloves garlic, chopped
1 medium onion, chopped
500g bag of frozen peas (preferably organic)
500 ml chicken or vegetable stock
1 bunch fresh mint, roughly chopped
Heat the olive oil in a pot over a medium heat, add the onion and garlic and soften, but do not brown, for 3-5 minutes. Add the peas straight from the freezer with the stock. Bring to the boil then turn down the heat and simmer for about 5 minutes or until the peas are tender. Add the chopped mint and immediately blend until smooth.

Serves 4

1 green bell pepper, chopped
2 large onions, chopped
1 1/4 lb. lean ground beef
2 tablespoons chili powder
2 tablespoons ground cumin
1 tablespoon Worcestershire sauce
1 ½ teaspoon salt
1 ½ teaspoon dried basil
1 ½ teaspoon oregano
1 teaspoon tabasco sauce
½ teaspoon freshly ground pepper
1/8 teaspoon cayenne pepper
2 cans kidney beans (15-16 ounces each)
1 can (28 ounces) tomato puree
Saute peppers and onions over medium heat until soft, about 10 minutes. Add ground beef, increase heat to medium/high. Cook 3 minutes, stirring. Stir in spices cook 4-5 minutes until beef is no longer pink. Add kidney beans and tomato puree and boil. Reduce heat, cover, and simmer for 30 minutes. Add additional spice to taste (tabasco and cayenne)

Nonstick vegetable spray
3 cups old-fashioned oats
1 cup slivered almonds
1/3 cup sesame seeds
1/4 cup sunflower seeds
1/4 cup flax seeds
1/4 cup amaranth
6 tablespoons pure maple syrup
6 tablespoons (packed) brown sugar
1/4 cup vegetable oil
2 tablespoons warm water
½ teaspoon salt
1 cup golden raisins
Preheat oven to 250 degrees F. Lightly spray rimmed baking sheet with nonstick spray. Toss oats and next 3 ingredients in large bowl. Whisk syrup, brown sugar, oil, 2 Tablespoons warm water and salt in small bowl to blend. Pour syrup mixture over oat mixture and stir to combine. Transfer to prepared baking sheet. Bake until evenly browned, stirring occasionally, about 1 hour 15 minutes. Cool. Transfer to large bowl. Mix in raisins. (Store in an airtight container)

Makes 8 servings

5 eggs
100 grams zest of lemon
½ liter of milk
40 minutes @400F or 200C
Clafoutis (This has a similar texture to flan with fruit added)

3 cups/750ml soy milk
1 ¼ cups/250 ml maple syrup
1 teaspoon vanilla extract
¾ cup/100 G flour
5 eggs
1 ¼ pounds/625 G pitted ripe cherries or black berries or raspberries or strawberries, or prunes….you can use nearly any mixture of fruit.
Preheat oven to 400 degrees F or 200 degrees C. Combine soy milk, maple syrup, and vanilla and mix well with an electric beater or a whisk. Then sift the flour in another bowl and add the eggs one at a time mixing well. The batter should be smooth with no lumps. Combine the milk mixture and the flour and egg mixture, beating constantly until blended. The mixture should be quite thin. Pour the batter into a well-greased pan, filling until three-quarters full. Arrange the fruit evenly over the top of the batter. Bake for 50-60 minutes, until puffed and golden brown.

Take a big bowl.
Unload a can or two of tuna into it.
Add nuts-pine nuts, almonds or walnuts all work well.
Add a diced apple and a handful of raisins.
Add a little diced cheese.
Mix well and stuff into half a foot of French baguette.
Wrap in foil and eat on the way home from a race or simply in front of the TV while watching a race.

Preheat oven to 375 degrees

1 cups soy milk
3 eggs
3/4 cup maple syrup or honey
3 bananas
cup oats
2 - 3 1/2 cups flour , mixture of white and wheat
1/8-1/4 cup flax meal or canola oil
teaspoon baking soda
1 teaspoon baking powder
teaspoon salt
chocolate chips
Mix milk, eggs, mashed bananas, oil or flaxmeal and honey in a bowl. Mix oats, flour, baking soda, baking powder, salt and chocolate chips in another bowl. Combine the two mixtures. Grease a muffin tin. Fill tins. Makes 6-12 muffins. Bake for 25 minutes at 375 degrees

Chanterelles. 1/8 to cup per person.
Chopped shallots. 1 per person.
Butter 3-6 Tablespoons.
3 eggs lightly whipped per person
Sea salt and fresh ground pepper to taste.

Saute hallots or onion in butter over medium heat and add chopped chanterelles.
Cook for about 8 minutes. Season with salt and pepper. Crack and whip eggs in a bowl. Butter a separate frying pan at medium/high heat and add eggs. Only add salt and pepper when the eggs are in the warm in the pan otherwise the salt will make the eggs watery.

Add parsley or chervil to chantrelles just before you add chanterelles to omelette. Once the omelette is getting stiff, add the mushroom mixture and fold the eggs with mushroom mixture in the center. Serve warm with a fresh baguette.

Tips and Facts:

Chanterelles are known as girolles in France. For this recipe, a nice substitute could be Pied de Mouton, or Hedgehog mushrooms.

Dried chanterelles also work nicely. Soak the dried mushrooms in warm water until soft - usually half an hour.

Brittany, the western coast of France, produces fine sea salt which has a better taste than normal refined table salt and also has more minerals and vitamins as some algae/seaweed is still present. We love the Brittany sea salt with added herbs and we tend over use it as it simply tastes too good.