Roasted Sweet Potato Stuffed w Mushroom Lamb Bolognese

Sweet Potato Lamb Web.jpg

Sweet Potatoes – are a great source of several anti-inflammatory compounds, some of which contribute to its orange-coloured flesh like beta carotene. This is the same antioxidant chemical found in carrots, and most orange-coloured fruits and vegetables. This precursor to vitamin A is a strong antioxidant nutrient. Sweet potatoes also contain a unique protein. This is a storage protein that the plant uses as a food source as it is growing. This protein is what is known as an immunomodulator, meaning it can help to regulate certain responses within the immune system.

Roasted Sweet Potato Stuffed w Mushroom Lamb Bolognese

  • Serves:8
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  • 4 Sweet Potatoes, halved lengthwise
  • 2 Tbsp Olive Oil, divided
  • 2 cloves Garlic, minced
  • 1 large Onion, minced
  • 1 large Carrot, peeled & minced
  • 1 stalk Celery, minced
  • 1 ½ lb Ground Lamb
  • 1 Tbsp Tomato Paste
  • 3-4 cups Mushrooms, sliced
  • ½ cup Water
  • 1-2 Tbsp Fresh or dried Oregano
  • 1 Tbsp Fresh Thyme, minced
  • To taste Salt and Pepper


Preheat oven to 400. Brush cut sides of sweet potato with olive oil. Bake for 15 minutes cut side down, flip, and bake until cooked but not mushy (10-20 minutes.) Scoop out half of the potato flesh, and set aside.

Heat half the oil in a large saucepot on med-high heat. Add garlic, onion, carrot,

and celery.

Cook for 10 minutes, stirring constantly until softened and starting to brown.

In sauté pan, over high heat, add ground lamb and cook until browned. Season

with salt and pepper and add to vegetables in saucepot.

Stir in tomato paste, mushrooms, water if needed, oregano and thyme.

Bring to a simmer, cover and cook for 30 minutes. Uncover and cook an

additional 10-20 minutes.

In a large bowl, mix ground lamb with sweet potatoes and stuff into skins.


• Chef’s knife
• Large saucepan
• Sauté pan

Bistro Chicken in a Wine, Cognac and Mushroom Sauce

Chicken Bistro in Wine and Cognac.jpg

Bistro Chicken in a Wine, Cognac and Mushroom Sauce

  • Serves:7
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  • ¼ cup Vegetable Oil
  • 1 tbsp Butter
  • 4 chicken thigh, , with skin if organic/pastured chicken
  • 1 cup Dry Red wine
  • ¼ cup Cognac
  • 1 cup Chicken Stock
  • 1-2 cup All Purpose Flour for dredging
  • 1 lb White Mushrooms, sliced or quartered
  • 1 lb Pearl Onions, blanched for 2 min in boiling water, then drained and peeled
  • 1/3 lb Bacon, sliced or cubed and blanched
  • 1 tbsp Fresh Chervil, (or Thyme)
  • To taste Salt & Pepper


Preheat the oven at 325°F.

Season the chicken thighs on both sides with ample salt and pepper. Dredge the chicken breasts in the flour, coating both sides well but shaking off any excess.

Heat some of the oil on medium heat in the hot sauté pan and sauté the chicken for about 3-5 min until lightly browned on both sides. Reserve the chicken.

Add the bacon to the pan with a little butter if needed, and cook gently until light golden brown, reserve with the bacon. Add the onions to the pan and cook, stirring for about 6 min until lightly browned and add the cognac, stir well and then add the mushrooms and cook, stirring often until they have render most of their juices about 3 min.

Add the wine and the stock to the pan and bring to a boil over medium heat. Reduce the heat to medium for few minutes (5 min). Return the chicken and bacon in the pan; add the salt, pepper and the chervil. Cover and place in the oven until the chicken is tender, 15-20 min.


• Cook’s knife
• Ovenproof sauté pan
• Stockpot for blanching

Fish en Papillote with Veggies

Fish en Papillote is literally 'fish in a packet'. This technique of simply steaming fish and vegetables is an easy way to prepare a quick healthy meal. You can make it seasonal by adding vegetables and herbs available in the market at any time of year. You will find it's cooked to perfection, moist and full of flavor!


White Fish en Papillote with Julienne of Veggies

  • Serves:5
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  • 30 ounce white fish filet, (4-6 oz each.)
  • 2 tsp oil, for drizzling
  • 4 cloves garlic, thinly sliced
  • 1 1/2 cup zucchini, fine julienne
  • 1.5 cup Carrots, fine julienne
  • 1.5 cup fennel, julienne
  • 3 tablespoon oregano leaves, fresh
  • 3 tbsp butter, optional , softened
  • 3 tbsp Parsley, minced
  • .75 cup black olives, pitted, Cured


Preheat oven to 400˚F.

Cut out 6 pieces of parchment paper into the shape of a large heart or portion into appropriate sized rectangle.

Season fish filets with salt and pepper on each side.

Place a couple of tablespoons vegetables, garlic, olives, and herbs onto one half of the parchment paper.

Add a piece of fish on top of the veggies and finish off with a drizzle of butter or oil, salt and pepper.

Fold over the paper and crimp the edges together tightly. Place on a sheet tray and bake in the oven for about 10-12 minutes (depending on the thickness of the fish filets) until done.

Open the packets, garnish with parsley and serve, or make in advance for easy weekday meals and store once cooled enough, in the refrigerator.


• Chef's knife
• Sheet tray
• Parchment paper
• Spatula

Some examples below