Recipes

2 cups Fresh Basil Leaves
1/4 cup Walnut pieces, toasted (see Tip)
1/4 cup Grated Parmigiano-Reggiano cheese
3 tablespoons Extra-virgin olive oil
2 tablespoons Water
1 large clove of Garlic, quartered
1/2 teaspoon Salt
1/2 teaspoon Freshly ground pepper

Place basil, walnuts, Parmigiano-Reggiano, oil, water, garlic, salt and pepper in a food processor. Pulse a few times. Then process until fairly smooth, or to the desired consistency, scraping down the sides occasionally. Tip To toast walnuts: Spread on a baking sheet and bake at 350 degrees F, tossing occasionally. Toast until fragrant and lightly browned, 7 to 9 minutes.

1/2 cup Lemon juice

1 tablespoon Canola oil

1 tablespoon Olive oil

1 teaspoon White sugar

1/2 teaspoon Salt

1/4 teaspoon Ground black pepper

1 bunch Kale, cut into bite-size pieces

1 large Tomato, seeded and diced

1/2 cup Roasted sunflower seeds

1/2 cup Dried cranberries

Whisk lemon juice, canola oil, olive oil, sugar, salt and black pepper in a large bowl. Add kale, tomato, sunflower seeds and cranberries. Toss to combine.

1 bunch Kale

1 tablespoon Olive oil

1 teaspoon Seasoned Salt

Preheat oven to 175 degrees C. Line a non-insulated cookie sheet with parchment paper. Carefully remove kale leaves from stems using a knife or kitchen shears and tear into bite-size pieces. Wash and thoroughly dry kale with a salad spinner. Drizzle kale with olive oil and sprinkle with seasonal salt. Bake until the edges are brown but not burnt, 10 to 15 minutes.

2 Potatoes, peeled and chopped

2 Onions, chopped

2 cloves of Garlic, chopped

400 milliliters Stock

3 bunches Watercress, chopped

In a large saucepan, saute the potatoes, onions and garlic in olive oil. Add the stock and simmer until the potatoes are soft. Add the chopped watercress and cook for 3 – 4 minutes. Liquidize the soup. Serve with a swirl of creme fraiche and toasted bread.

4 Tilapia fillets, halved lengthwise Salt and black pepper

1/4 cup plus 2 teaspoons olive oil

2 tablespoons fresh lime juice

 2 teaspoons honey

2 teaspoons grated fresh ginger

1/4 teaspoon crushed red pepper

6 cups Watercress (1 – 2 bunches),thick stems removed 1 mango, cut into small pieces

1/2 medium red onion, thinly sliced

Season the tilapia with ½ teaspoon salt and ¼ teaspoon pepper. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add half the tilapia and cook until opaque throughout, 1 to 2 minutes per side. Transfer to a plate. Repeat with 1 teaspoon oil and the remaining tilapia. In a small bowl, whisk together the lime juice, honey, ginger, crushed red pepper, the remaining ¼ cup of oil, and ¼ teaspoon each salt and pepper. Divide the tilapia, watercress, mango, and onion among plates. Drizzle with the dressing.