June 22–26

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Roasted Pork Tenderloin with Triple Mushroom Spinach

• 1½ oz package dried porcini mushrooms
• 1 pork tenderloin, about 1½ lbs
• 2 tbsp olive oil
• 1 tbsp fennel seeds
• 1 tbsp unsalted butter
• 1 cup each, sliced oyster and cremini mushrooms
• 1 cup peas, fresh or frozen
• 1 bunch spinach
• 1 tbsp tarragon

Breast of Turkey with Swiss Chard & Shiitake Mushrooms

• 2 turkey breasts, deboned, skin on (1½ lbs each)
• 2½ cups sliced shiitake mushrooms
• 2 tbsp olive oil
• 2 tbsp finely diced shallots
• 1 tbsp finely chopped fresh garlic
• 1/4 cup sherry
• 2 tsp kosher salt v1 tsp pepper
• 1/2 cup cooked, chopped Swiss chard
• 1/3 cup 35% cream
• 1/4 cup chopped chives
• 1 lemon

Grilled Lamb & Onion Kebabs

• 3 cloves minced garlic (about 1 tbsp)
• 3 tbsp fresh lemon juice
• 2 tbsp extra-virgin olive oil
• 1 tbsp fresh rosemary or oregano
• 1/4 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 2 lb boneless leg of lamb
• 4 small onions
• 3/4 cup low-fat mayonnaise
• 1/4 cup pitted, kalamata olives, finely chopped
• 4 skewers

Panzanella

• 1 loaf Italian bread
• 1/4 cup red wine vinegar
• 3/4 cup extra virgin olive oil
• 3/4 tsp kosher salt
• 3/4 tsp cracked black pepper
• 2 pints cherry tomatoes (red and yellow)
• 1 bunch fresh basil leaves, torn into small pieces
• 1/4 cup caperberries or capers

Chicken Flatbread

• 4 pieces of multi grain flat bread/pitas
• 2 cups cooked chicken strips/pieces
• 4 tbsp Hummus
• 1½ cups spinach uncooked
• 1/2 cup feta cheese
• 1/2 cup cheddar cheese
• 1 small onion or green onion
• 1 tomato finely diced
• 1 carrot finely chopped
• 4 tsp chopped green olives 2 or three whole olives per flatbread
• 1 tsp oregano

Scrambled Egg “Cupcakes”

• 1/4 cup (50 mL) frozen corn
• 3 eggs
• 1/3 cup (75 mL) grated Parmesan cheese
• 1/4 cup (50 mL) milk
• 1/4 cup (50 mL) diced cooked ham
• 1 tbsp (15 mL) very thinly sliced green onion (optional)
• Paprika

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