Recipes

We have developed many signature dishes over the years and now you can cook some of your favorites in the comfort of your own home.

Please read the easy to follow instructions below and enjoy.

	PAPPARDELLE
	COOKING INSTRUCTIONS: In a boiling pot of water place papardelle pasta for approximately 5-6 minutes. In a sauce pan place garlic butter, mix vegetables, chilies, chicken breast, garlic, salt & pepper. Cook chicken to flavour pan and then finish on grill at same time sauté veggies once soft then add chicken stock,sliced chicken,cooked pasta, parmesan and parsley reduce and serve top with pinenuts. INGREDIENTS: 2 tbsp. Garlic Butter 11/2 cups Sliced Mushrooms 1/2 cup Portebello stems 1/4 cup Sliced Green Onions 6 oz Chicken Breast puree,salt & pepper cook 5 oz Pappardelle Noodle chicken 1 Pinch Chilies 2-3 tbsp. White Wine 2-3 oz Chicken Broth 1 tbsp. Parmesan Cheese 1 tbsp Chopped Parsley Pinch Salt & Pepper 11/2 tbsp Pinenuts

	SHRIMP & CAPPICOLA PIZZA
	COOKING INSTRUCTIONS: Spread pizza dough and make a crust, add pizza sauce then spread cappicola ham, add mozzarella then shrimp, hot peppers, cranberries and a sprinkle of oregano Cook in pizza oven for 5 minutes cut into 4 slices then serve. INGREDIENTS: 8 oz Pizza Dough 1 oz Pizza Sauce 4 Slices of Cappicola Ham 2 tbsp Banana Peppers 1 cup Mozzarella Cheese 4 Shrimp 21/25 2 tbsp Banana Peppers 2 tbsp Sundried Cranberries Sprinkle Oregano

	FISH OF THE DAY
	Cook fish either in pizza oven or on grill and once cooked put 2 Lemon Wedges on a designer plate with roasted potatoes, mix Vegetables, 2 lemon wedges and chutney Sprinkle some oil over fish and serve. PAN CHARRED VEGETABLES COOKING INSTRUCTIONS: In a frying pan place oil and vegetables cook until soft and then serve. INGREDIENTS: 2 tbsps of Olive Oil 4-5 Pieces of Broccoli 2-3 Snow Peas 3-4 Julienne Red Peppers 7-8 Julienne Carrots 3-4 Pieces of Green Cabbage 4-5 Green Beans OVEN ROASTED POTATOES COOKING INSTRUCTIONS: In a roasting pan place 1 tbsps of garlic butter and 3/4 tbsps of olive oil then place potatoes on top and sprinkle potato spices and rest of butter. In 350 F oven. Cook until soft and gtolden brown. INGREDIENTS: 1 Roasting Pan 2 tbsps of Garlic Butter 1 1/2 tbsps of Olive Oil 1 tbsps of Potato Spices 5-6 Potatoes cut up

	TORTA RUSTICA
	Prep Time: 45 minutes Cooking Time: 60 minutes COOKING INSTRUCTIONS: Pizza Dough: Dissolve yeast in water, add salt and oil. Gradually add flour and mix until dough forms into a ball. Remove dough from mixing bowl. Cover and let stand for 15 minutes. Grilled Vegetable Filling: Grill red and green pepper halves and red onion rings. Cool vegetables then set aside. Select one 14 oz and one 7 oz piece of dough. Roll out a 14 oz piece of dough into a 12" diameter and brush the spring-form pan with olive oil. Snugly place the 14 oz piece of dough into base and against insides of pan without tearing or forming air pockets underneath. Spread dough over lip of pan, about 1/2" all the way around. To layer rustica: Add 2 cups Mozzarella, 2 cups spinach, 1/2 cup Mozzarella, 4 red pepper halves and press firmly to avoid air pockets. Add 1/2 cup Mozzarella, fresh arugula, red onion rings, 4 green pepper halves and press firmly. Add 2 cups spinach, 1/4 cup pine nuts, 1/2 cup olives, 4 onion rings and 2 cups Mozzarella. Salt and pepper each layer to taste. Roll out a 7 oz piece of dough into a io" diameter and place on top. Pinch outer edges together, brush top with egg yolk then sprinkle ground pepper. Poke three fork holes on top to release air. Bake at 375°F (190°C) for 45-60 minutes or until golden brown. INGREDIENTS: Pizza Dough - All purpose flour 3 1/2 to 4 cups / 875 -1000 ml - Quick rising (instant) 1 Pkg or 1 tbsp / 15 ml dry yeast - Water 105°-115°F 8 oz / 250 ml - Salt 1/2 tsp / 2.5 ml - Olive oil 1 tbsp / 15 ml Grilled Vegetable Filling - Spring form pan 1 10" - Green peppers 2 large - Red onion 1 medium - Mozzarella 5 cups / 1250 ml - Pine nuts 1/4 cup / 60 ml - Egg yolk, beaten 1 ea - Olive oil 1 tbsp / 15 ml - Red peppers 2 large - Fresh spinach 1 lb / 500 g - Calamata olives 1/2 cup / 125 ml - Fresh arugula 1 bunch - Salt and pepper To taste