Carrot, Cranberry and Gouda Salad

Great colour and flavour in this simple salad.

1/2 cup toasted Hazelnuts, chopped
3 tbsp hazelnut oil
3 tbsp white wine vinegar
6 to 8 medium carrots, peeled and julienned
150 g Herbed Gouda, cut into small cubes (this is easily substituted with a smoked cheese of your choice or a nice strong cheddar)
1/2 cup dried cranberries
1/4 cup fresh chives, chopped
Freshly ground pepper

• In a large bowl, mix oil with vinegar.
• Add Hazelnuts and remaining ingredients, season with pepper and serve

Hearty Ham and Broccoli Macaroni and Cheese

I really liked this.  If you don't have ham substitute with bacon.  This is from the 2014 Milk Calendar

1 tbsp butter
1 small onion, minced
1/4 cup chopped celery
2 tbsp all purpose flour
1 1/3 cups milk
1 can 2% evaporated milk
1 cup shredded Canadian old Cheddar cheese
1/3 cup shredded Canadian Parmesan cheese
1/2 tsp each salt and pepper
2 cups macaroni
3 cups small broccoli florets
1 cup diced black forest ham or cooked crumbled bacon (optional)

Topping
2 tbsp butter, melted
1 1/2 cups fresh bread crumbs (or Panko)
1 tbsp dried Italian seasoning

• Preheat oven to 375F.  Butter an 8 cup casserole dish.
• In a large saucepan, melt butter over medium heat; saute onion and celery for about 3 min or until lightly golden.  Sprinkle with flour; cook, stirring for 1 min.  Whisk in milk and evaporated milk; cook, stirring for about 5 min or until thickened.  Remove from heat; stir in Cheddar and Parmesan cheese, salt and pepper.  
• Meanwhile, in a large pot of boiling water, cook macaroni for 5 min or until almost tender.  Add broccoli; cook for 1 min.  Drain and add to sauce along with ham; stir to coat.  Spread into prepared casserole dish.
• For Topping; in small bowl, combine butter, bread crumbs and Italian seasoning.  Sprinkle over macaroni.  Bake in preheated oven for about 20 min or until bubbly and golden.

Hot Chicken Casserole

This has lots of flavour and is simple to make.  I used a roaster chicken from the Super Store for the cooked chicken just to make it even easier.

2 cups Cooked chicken, chopped
1/4 cup French dressing
1/2 cup finely chopped celery
1/2 cup mayonnaise
1 tsp dry onion flakes
1/2 cup grated cheese
113 g French Fried Onion Rings, frozen

• Combine chicken and dressing in bowl.  
• Add celery, mayonnaise and onion flakes.  
• Place in 1.5 L Casserole.
• Sprinkle cheese over chicken and place Onion Rings on top.
• Bake uncovered in 375 oven for 35 minutes.

Fish Tostadas

These were delicious and very kid friendly.  This is the first time I have used corn flakes as a base for breading something and I think I will use them more often.  They are much crispier than regular bread crumbs.

500g skinless white fish fillets - I used Sole
1 egg
2 tbsp milk
1 tsp chili powder
Salt and pepper
1 1/2 cups crushed cornflakes cereal
1/2 cup shredded Monterey Jack or Cheddar Cheese
4 cups shredded romaine lettuce
1 cup tortilla chips crumbled
Ranch dressing

1. Preheat oven to 450F.  Butter 1 large baking sheet.
2. Rinse fish and pat dry.  Cut into strips about 3" x 1/2".  In a shallow bowl, whisk egg, milk, chili powder and 1/4 tsp each salt and pepper.  Place corn flakes in a shallow dish.
3. Working in small batches, add about 5 pieces of fish first into egg mixture then add to cornflakes and toss to coat.  Shake off excess crumbs and place on one prepared baking sheet, spacing apart.  Discard any excess egg and crumbs.  Bake for about 10 minutes or until fish is firm and opaque.
4. Place shredded lettuce on plate and top with fish, cheese and tortilla chips and drizzle with Ranch dressing.

Onion Cheddar Biscuits

These are based on a recipe from the 2014 Milk Calendar, except that I switched garlic powder for onion powder.  The family loved them!

2 cups all purpose flour
2 tbsp baking powder
1/2 tsp cream of tartar
1/2 tsp granulated sugar
1/2 tsp salt
1/2 cup cold butter, cubed
1 cup shredded cheddar
1/3 cup chopped green onions
1 cup milk

TOPPING
2 tbsp butter, melted
1/4 tsp onion powder

1. Preheat the oven to 450F.  Line a large baking sheet with parchment paper.
2. In a large bowl, combine the flour, baking powder, cream of tartar, sugar and salt.  Using a pastry blender or two knives, cut in butter until crumbly.  Stir in cheese and green onions.  Slowly add the milk, stirring with a fork, until the batter reaches a soft dough consistency.
3. On a lightly floured surface, knead the dough gently 3 to 4 times until it holds together.  Roll out to 3/4 inch thickness.  Cut into squares or use a 3 inch cookie cutter (or turn over a glass - my usual method). Re roll scraps once to make about 12 biscuits.  Place at least 2 inches apart on prepared baking sheet.  
4. Topping:  In a small bowl, combine melted butter and onion powder; brush biscuits with half of the mixture. 
5. Bake for 12 min or until starting to brown.  Brush with remaining butter mixture.  Bake for an additional 2 to 3 min or until golden brown.  Best served warm.

Squash and Gruyere Frittata

2 tbsp butter, divided
1 Acorn Squash and 3 shallots, roasted
1 packed tbsp thinly sliced fresh sage or basil
10 large eggs
1/4 cup water
1/2 tsp salt
3/4 cup coarsely shredded Gruyere cheese

1. Melt 1 tbsp butter in 12 inch ovenproof skillet over medium high heat.  Add squash/shallots and saute 3min; stir in sage.
2. Whisk eggs, water and salt in a bowl.  Melt remaining tbsp butter in skillet; pour eggs over squash/shallots.  Reduce heat to medium low, cover, and cook until set on bottom and edges but the top is still loose, about 3 minutes.  Sprinkle Gruyere evenly over the top.
3. Broil frittata in oven until just set, about 1 minute.  Cut into wedges to serve.

Potato, Spinach and Chive Frittata

A frittata is a flat omelette.  I like to eat it warm, but you can serve it cold.  Vary the fillings with bacon, smoked salmon, sausage or your favourite.  The method stays the same.  From Food and Drink Autumn 2003.

1 tbsp vegetable oil
2 tbsp butter
2 potatoes, peeled and cubed
1 tbsp chopped fresh rosemary or 1 tsp dried
Salt and freshly ground pepper
1 bunch spinach
10 eggs
1/4 cup whipping cream
1/2 cup grated Gruyere cheese (smoked if you like)
1/2 cup chopped chives

1. In a 10 inch skillet on medium high heat, heat oil and 1 tbsp butter. Add potatoes and saute until brown and tender, about 8 to 10 minutes. Sprinkle with rosemary, season with salt and pepper and reserve.  Wipe out skillet.
2. Wash and stem spinach.  Place in saucepan on medium high heat.  Cover and steam until spinach is tender, about 2 minutes.  Place spinach in colander, cool slightly then squeeze out all excess water.  Chop.
3. In a large bowl, stir together eggs, cream, cheese, chives, salt and pepper.  Add potatoes and spinach.
4. Preheat broiler to high.  Place skillet on medium low heat and add remaining butter.  When melted, add egg mixture.  Cool slowly until bottom is set, stirring occasionally, about 10 minutes.  The top will be slightly liquid.
5. Place skillet under broiler and broil until top is just set.  Turn out onto serving platter and cut in wedges.  Garnish with a chive flower, if available.

Wehani and Barley Red Cabbage Rolls with Cheddar Sauce

I thought this was fabulous.  A new recipe I tried from Food and Drink Autumn 2010.  The Wehani Rice is a red rice that stays somewhat chewy.

ROLLS
1/2 cup Wehani rice
1/2 cup pot barley
1 tbsp vegetable oil
1 small leek, finely sliced or 3/4 cup diced onion
2 1/2 cups chicken or vegetable broth, divided
1/2 tsp salt
1/8 to 1/4 tsp cayenne
1 egg
125 g orange cheddar cheese, grated, about 1 1/2 cups
1 cup toasted pecans, finely chopped
1/2 cup lightly packed parsley leaves or spinach, finely chopped (I like the spinach)
3 plum tomatoes, seeded and diced, about 1 1/2 cups
Kitchen twine
1 large red cabbage
4 tsp white vinegar

SAUCE
125 g orange cheddar cheese, grated, about 1 1/2 cups
1/4 cup all purpose flour
2 cups milk (it calls for 2% or whole but I used 1% and it was fine)
3/4 tsp salt
1 bay leaf
1 large sprig fresh thyme or 1/2 tsp dried thyme or summer savoury
1/8 to 1/4 tsp cayenne
2 to 3 green onions, thinly sliced

1. Wash rice and barley in sieve under cold running water; drain in sieve.  Heat oil in a medium saucepan over medium heat until hot.  Add leek; cook 3 minutes.  Add rice mixture; stir in 1 cup broth, salt and cayenne.  Bring to a boil, reduce heat to a simmer and cover.  Cook for 30 minutes; mixture is still chewy in texture.
2. Drain in a sieve for 5 minutes.  Transfer to a large mixing bowl; cool to lukewarm.  Thoroughly mix in egg; stir in cheese, pecans, parsley and tomatoes until combined.  Cut a dozen pieces of twine, each about 12 inches long.
3. To prepare cabbage, bring a large pasta pot two-thirds filled with water to a boil; add 3 tsp vinegar.  Remove core of cabbage; then plunge whole cabbage into boiling water.  Boil 5 minutes; then begin to remove outer leaves with tongs (or remove whole cabbage from water, briefly cool under running water and remove leaves in batches, returning cabbage to boiling water for another 5 minutes to loosen more leaves).  Stack leaves on a plate; once there are 10 to 12, remove cabbage core from water.  Return stack of leaves; boil another 10 minutes or until lighter in colour and tender.  Drain leaves; rinse under cold running water.
4. Turn each leaf up side down so rip is prominent.  Shave a bit off the rib where it is thickest; turn over again so it curls upwards.  Fill, placing a generous amount of filling on thickest part of rib (a large leaf can take 3/4 cup filling, medium takes 1/2 cup and small takes 1/3 cup).
5. Begin to roll from rib, tucking in sides until a neat roll forms.  Tie around middle with string.  Trim twine ends; discard.  Place rolls seam side down and largest on the outside, in an ungreased 9 x 13 inch baking dish.  Rolls can be covered and left at room temperature for up to an hour.  (If making ahead, cover and refrigerate for up to a day.  Add 10 to 15 minutes to baking time.)
6. When ready to bake, preheat oven to 350F.
7. Pour 1 1/2 cups broth mixed with 1 tsp vinegar over rolls; snugly cover baking dish with foil.  Bake 45 minutes or until rolls are hot.  
8. Meanwhile, to make sauce, stir cheese with flour.  Set aside.  Heat milk, salt herbs and cayenne in a medium saucepan over medium heat or in an 8 cup glass measuring cup in microwave.  When just starting to boil, about 5minutes, stir in cheese mixture.  Heat or microwave, stirring frequently until sauce is just starting to bubble and is thickened.  Remove bay leaf and thyme stem.  If mixture seems too thick, stir in additional milk.  (Sauce can be made ahead. Cover with plastic wrap directly on sauce surface for up to a day.  Reheat slowly over medium low heat in a small saucepan or in the microwave on medium power). Stir frequently with a whisk and add more milk as needed to thin sauce.
9. To serve, drain rolls and place on warmed serving plate; remove strings. Generously nap with sauce and sprinkle with sliced green onions.  Serve with whole grain bread.

Skillet Quiche

6 to 8 slices of bacon or ham
3 cups cooked cubed potato
1 cup chopped onion
2 tbsp chives or green onion
6 eggs, beaten
1/2 tsp salt
1/4 tsp pepper
1/2 cup grated cheddar cheese

Fry bacon in frying pan.  Drain fat.  Add cubed potato, onion and chives.  Cook 5 minutes.  Stir in beaten eggs.  Salt and pepper.  Sprinkle grated cheese over mixture.  Cover and cook over moderate heat for an additional 5 minutes.  Cut in wedges to serve.

Shepherd's Pie

A traditional dinner that is easy and the kids will eat.

1 lb hamburger
1 can cream style corn
2 small garlic cloves
5 medium potatoes
1 tbsp butter
1/4 cup milk
1 cup grated cheddar cheese
1 onion, chopped

Put hamburger in frying pan and cook over medium heat.  Drain fat and when browned mix in cream corn and 1 garlic (crushed).  Simmer for 3 to 5 minutes.  Pour into a 9 x 12 inch pan.  Peel potatoes and cut in quarters.  Place in a pot of boiling water and boil until well cooked.  Drain water and mash potatoes with milk, butter and 1 crushed garlic clove.  Spread over meat mixture.  Sprinkle grated cheese over potatoes.  Place in oven at 350 F for 10 minutes.

Monster Garlic Bread

Simple and something the kids always eat!

Preheat oven to 450F.  Shred about 2 cups of cheddar and mozzarella cheese.  Combine both in a bowl. Chop a small amount of parsley; add to shredded cheese.  Blend in well by hand while adding 1 to 2 tbsp Parmesan cheese.

Mel approx. 1/8 pound of butter in a pan at low medium heat.  Add finely chopped or crushed garlic about 2 cloves and let simmer until garlic is slightly brown.  Slice a loaf of French or Italian bread in half.  Cut 1 of the halves lengthwise through the middle.  Take that quarter loaf of bread and place it face down in te pan of butter and garlic.  Allow the bread to soak up the butter.  Brush the crust of the bread with the butter from the pan.  Once coated with butter, place bread on a baking sheet; spread the cheese mixture evenly.  Heat bread in oven just until edges of the bread start to turn brown.  Slice the garlic cheese bread into smaller bite size pieces and enjoy.

Falafel Cheeseburgers with Tzatziki

I am a confirmed carnivore, but this recipe could almost make me vegetarian!  A nice change to a regular hamburger with lots of flavour.  Even the kids ate it (although I didn't tell them it was chickpeas)  From Food and Drink 2011

1 can (540ml) chickpeas, rinsed and drained
1/4 cup coarsely chopped fresh coriander leaves
3 tbsp olive oil
2 tbsp lemon juice
1 clove garlic, coarsely chopped
1 tsp ground coriander
1 tsp ground cumin
Generous pinch cayenne
Salt to taste
4 oz (125g) Halloumi cheese thinly sliced (or your favourite cheese)
4 burger buns
1/2 cup tzatziki
4 boston lettuce leaves
Sliced tomato, red onion and/or cucumber

1. Spread chickpeas out on a kitchen towel lined, rimmed baking sheet.  Blot with another towel until very dry.
2. In a food processor (I only have a blender so that is what I use), combine chickpeas, coriander leaves, 1 tbsp olive oil, lemon juice, garlic, coriander, cumin and cayenne.  Pulse until mixture forms a crumbly paste that holds together.  Taste and add a little salt and more cayenne if necessary.   Pulse again to combine.
3. Form mixture into 4 even sized patties, about 1/2 inch thick.  In a large nonstick skillet (I use my cast iron), heat remaining oil over medium heat.  Add burgers and cook for 3 to 4 minutes or until golden brown on the undersides.  Using an egg lifter, carefully turn burgers over.  Top each with halloumi.  Cook for 3 to 4 minutes or until burgers are golden brown and hot throughout, and cheese is starting to melt.
4. Meanwhile, split buns in half and toast until golden brown.  Spread bottom half of each bun with tzatziki.  Top with lettuce, and tomato, onion and/or cucumber.  Place a falafel burger on each bun.  Replace tops of buns and serve at once.

Zucchini Bites

Yummy and easy, it is easy to change this up by switching the meat and cheeses.

2 large zucchini, halved and cored
500 g ground meat (I like sausage)
1 or 2 cloves garlic, chopped
2 tbsp fresh basil or oregano, chopped
3/4 cup Havarti with jalapeno or tomato and basil
3/4 cup feta
salt and freshly ground pepper to taste

1. Preheat oven to 400F
2. Place zucchini on cookie sheet.
3. Combine remaining ingredients and use to stuff zucchini.
4. Bake 15 to 20 minutes or until meat is well cooked and zucchini is fork tender
5. Serve immediately with rice or couscous

Parmesan Cheese Cigarettes

These are WONDERFUL.  A great accent to any dinner and really not that hard.  You can bake them flat, but I decided to roll them.  You must shape them while they are still warm; so only bake a few at a time.  I used the handle from a wooden spoon but you could place in muffin cups, drape over a small cup or a rolling pin for different shapes.   From Food & Drink 2005

1 cup freshly, finely grated Parmigiano Reggiano (do not use the stuff that is cheese product)
2 tbsp finely chopped chives
1/4 tsp cayenne pepper

1. Preheat oven to 400F.
2. Mix the cheese, chives and cayenne pepper.  Line a baking sheet with parchment paper.
3. Using a 3 inch cookie cutter as a guide, sprinkle 1 tbsp cheese within the ring, spreading to edges, then carefully remove ring.  Repeat 3 times.
4. Bake the Parmesan cookies for 4 to 5 minutes, or until cheese melts and begins to turn golden at edges.  Loosen each cookie with a spatula then quickly roll them up around the handle of a wooden spoon.  This must be done while they are hot.  Repeat process.  Store in airtight container.

Makes about 16

Cheese Biscuits and Country Ham

Loved these, the recipe is for small hors d'oeuvres, but increase in size for a heartier bite :)

2 cups all purpose flour
2 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/4 cup cold butter
1 1/2 cups grated cheddar, preferably orange
1 to 2 green onions, very thinly sliced, or 1/4 cup snipped chives
1 cup buttermilk or sour cream
250 g thinly sliced virginia or other mild country ham
2 to 4 tbsp mustard or chutney

1. Arrange rack just above centre of oven; preheat to 450F.
2. Line a large baking sheet with parchment paper or coat with cooking spray.  Stir flour with baking powder, baking soda and salt.  Using a pastry blender or two knives, cut in butter until only small bits are visible.  Add cheddar and green onions, tossing until evenly distributed.  Pour in buttermilk; stir until dough forms.
3. Turn out onto lightly floured surface; pat until 1/2 inch thick.  Cut with 1 1/2 inch round biscuit or cookie cutter.  Place about an inch apart on baking sheet.  Bake above oven centre for 10 to 12 minutes or until golden.  Cool on a rack.
4. Slice cooled biscuits in half.  Cut or fold ham to fit on bottom half.  Add a dab of mustard or chutney; replace top and serve.  Filled biscuits can be made ahead, covered and refrigerated;; then heated uncovered in a 350F oven for 5 minutes.

Grilled Steak Fajita Salad

Simplicity and goodness, I love this one!  Once again I get to use my BBQ and the salad is a nice light twist!

1 cup Diana Sauce, original flavour (or your favourite BBQ Sauce)
2 tbsp each lime juice and chopped fresh coriander
1 tsp cumin
1/2 tsp hot pepper sauce
500 g Sirloin Steak
1/4 tsp each salt and pepper
4 corn tortillas or small flour tortillas
1 tbsp vegetable oil
6 cups shredded romaine lettuce
1/2 cup sliced red onion
1 red or yellow pepper, sliced
1 avocado, sliced (love this addition!)
1 cup shredded cheddar cheese (use mozzarella or get creative with goat cheese)
1/2 cup sour cream ( I skipped this)

1. Preheat the grill to medium high and grease lightly.  Stir the sauce with the lime juice, coriander, cumin and hot pepper sauce.  Brush 1/4 cup of the mixture over the steak and sprinkle evenly with salt and pepper (I omitted the salt).  Brush the tortillas with the oil.
2. Set the steak and the tortillas on the grate.  Grill the tortillas for 2 minutes, turning as needed or until well marked.  Remove from the grill, cool slightly and break or tear into strips.  Grill the steak for 8 to 10 minutes, turning once.  Rest the steak for 5 minutes before slicing thinly.
3. Layer the lettuce, red onion, peppers and avocado onto four serving plates.  Top with the steak and the tortilla strips.  Drizzle with the remaining sauce mixture and garnish with the cheese and the sour cream.  Makes 4 servings.

The Ole Burger

Who doesn't like burgers!!!  A meal that adults and kids will enjoy.  I barbecue as long as I can (I have been known to shovel out the BBQ in the winter).  Here is a recipe I got out of Food and Drink 2011 that has a nice twist on the usual burger.  I almost always make my own patties and this one spices it up with Chorizo Sausage - use Italian if you can't find uncured Chorizo.

4 thin slices serrano ham

SAFFRON MAYO (I didn't do this - just used regular Mayo)
1/4 tsp crumbled saffron threads
1 tbsp warm water
1/2 cup mayonnaise

BURGERS
3/4 lb (375 g) uncured (raw) chorizo sausage (use Italian if you don't have this available)
3/4 lb (375 g) ground pork (ground chicken works well too)
1/4 cup finely chopped fresh parsley
1 tbsp finely chopped fresh thyme leaves
1 tsp sweet smoked paprika
1/4 tsp each kosher salt and black pepper
90 g Manchego cheese, thinly sliced (I couldn't find this so I used Havarti)
4 onion buns
washed and dried boston lettuce leaves
2/3 cup drained sliced roasted peppers

1. Preheat oven to 400F.
2. Lay ham slices in a single layer on a parchment paper lined baking sheet.  Place a second piece of parchment paper over ham and top with a second baking sheet.  Bake for 8 to 10 minutes until ham is crisp.  Let cool on a wire rack set over a plate.  (this is fussy, but totally worth doing)
3. In a medium bowl, sprinkle saffron over warm water.  Let stand 15 minutes. Stir in mayonnaise until well combined.
4. Slit sausage skins and crumble sausage meat into a large bowl.   Add ground pork, parsley, thyme, paprika, salt and pepper, and mix gently but thoroughly until well combined.  Form sausage mixture into 4 even size patties about 1/2 inch thick.  With the heel of your hand make an indentation in centre of each patty.  This helps burgers cook more evenly.
5. Preheat barbecue to medium.
6. Cook patties on well oiled grill for 10 to 12 minutes, turning once, until a meat thermometer inserted horizontally in centre of burgers registers 170F.  Just before burgers are ready, top each burger with one quarter of the cheese.  Split onion buns in half horizontally and toast, cut side down, until golden.
7. Spread bottom halves of buns with saffron mayo.  Top with Boston lettuce leaves.  Add a burger to each bun, along with roasted peppers and a slice of serrano ham.  Replace tops of buns.

Pittsburgh Potatoes

I have no idea why these are called Pittsburgh Potatoes, but the recipe was fun!  I made some changes to reflect what I have available to me so I will give you the recipe and note what changes I made.

3/4 lb Muenster or other mild cheese, cut in chunks (I used Havarti and used about 400g)
1 can (13oz) evaporated milk
2 tbsp butter
1 small onion, grated
1 tsp salt
1/4 tsp dry mustard
1/8 tsp pepper
Dash of hot pepper sauce
1 egg
4 cups 1/2 inch cubed potatoes, cooked
1 jar pimentos cut in 1 inch strips (I used pickled peppers)

In medium saucepan combine cheese, milk, butter, onion, salt, mustard, pepper and pepper sauce.  Stir over medium heat until cheese melts, Remove from heat; briskly stir in egg.  Combine potatoes and pimentos in greased 1 1/2 quart casserole; pour on sauce.  Bake in 350 oven 25 minutes or until bubbly.  Garnish with pimento.  Makes 8 servings.

Toscano Mushroom Manicotti with Spinach Bechamel Bake

So just to be different, I changed the Manicotti in this recipe to turkey breast slices :)  It was wonderful!
Here is the recipe as I saw it in Food and Drink Autumn 2010 - but I highly recommend the turkey (smoked if you can).

Tomato Sauce
1 tbsp olive oil
1 cup diced onion
1 tbsp minced garlic
1 can diced tomatoes
1/3 cup tomato paste

Spinach Bechamel
1 tbsp olive oil
1 bag pre-washed spinach
2 cups whole milk (I used 1%)
1 bay leaf
4 tbsp butter
3 tbsp flour
Pinch of nutmeg
Salt and Pepper

Mushroom Filling
2 tbsp butter
1/4 cup diced shallots
1 lb button mushrooms, finely chopped
1 tbsp fresh lemon juice
Salt and Pepper

8 Manicotti tubes
1/4 lb (125g) Monforte Toscano or Italian Pecorino Toscano, 1 cup grated
1 tbsp shaved almonds

1. Heat oil in a medium pot over medium heat.  Add onion and saute until softened, about 3 to 4 minutes.  Add minced garlic and saute another minute.  Add diced tomatoes and tomato paste and simmer over medium high heat for 10 to 12 minutes or until reduced to a thickened sauce that coats the back of a spoon.  Season with salt and pepper to taste.
2. Grease a 9 x 13 inch casserole dish and spread the tomato sauce over the bottom with a spoon.  Set aside.
3. For Spinach bechamel, heat oil in a large frying pan over medium high heat and add the spinach. Saute 3 to 4 minutes or until wilted and soft.  Cool and squeeze out excess liquid.  Roughly chop and set aside.
4. Heat milk in a small saucepan over medium heat until just bubbling.  Add bay leaf and set aside to infuse for 10 minutes.  Remove bay leaf.
5. Melt butter in a medium saucepan over medium heat.  Add the flour and whisk until smooth, about 2 minutes.  Gradually add the warm milk, whisking constantly, and whisk until all lumps are gone.  Simmer until thickened and creamy and coats the back of a spoon, about 7 to 8 minutes.  Remove from heat.  Stir in nutmeg, then spinach until combined.  Season with salt and pepper.  Cover and set aside.
6. Make mushroom filling by melting butter in a large pan over medium high heat.  Add shallots and sweat for 2 to 3 minutes.  Add mushrooms and cook for about 10 minutes or until there is no more liquid draining from the mixture and it is moist but thickened.  Add lemon juice and season well with salt and pepper.  Set aside.
7. Bring a large pot of salted water to a boil and cook manicotti until al dente, about 6 to 8 minutes or as per package directions.  Remove from water and set aside to drain.
8. Preheat oven to 350F.
9. To assemble the dish:  Using a small coffee spoon, stuff each manicotti about 3/4 full with the mushroom filling (if using the turkey slices place in the middle of slice and roll - now you have a meat manicotti).  Place in the casserole dish on top of tomato sauce, all in a row.  Blanket the manicotti with the spinach bechamel.  Sprinkle pasta with the grated Toscano cheese.  Top with the shaved almonds.
10. Bake for 25 to 30 minutes until edges are bubbling; remove from oven.  Adjust rack to top and raise oven temperature to 500F.  Put casserole back in oven for 2 to 3 minutes or until cheese and almonds turn golden (watch closely so it doesn't burn).

Serves 4 to 6

Curried Meatball Bake with Hercule De Charlevoix Cheese

If you can't find this specialty cheese, just use your favourite, something a little milder and smoked works well to balance the curry.

MEATBALLS
250 g ground pork
150 g ground beef
1/3 cup fresh bread crumbs
2 tsp garam masala
1 tbsp chopped coriander stems
1 green chili, deseeded and finely chopped
2 tsp minced garlic
1 tbsp grated lemon rind
1/2 tsp salt
1 tbsp olive oil

THAI CURRY TOMATO Sauce
1 medium red onion, finely sliced
 2 tbsp coriander stems, finely chopped
 2 green chilies, deseeded and finely chopped
2 tbsp ginger, finely diced
 1 tsp minced garlic
2 tsp garam masala
1 tbsp fresh lime juice
1 can diced tomatoes
1/2 cup tomato paste
2 tbsp maple syrup
2 tbsp soy sauce
1/2 cup dried cranberries, or dried cherries

500g rigatoni
210 g Hercule de Charlevoix or Gruyere (2 1/2 cups grated)

GARNISH
1 or 2 tbsp dried cranberries or dried cherries
1 bunch fresh coriander

1. Combine all meatball ingredients (except oil) in a bowl using your hands until well mixed.  Form into small 1 inch balls; you should have approximately 25 meatballs.
2. Heat oil in a wide, deep skillet over medium high heat.  Add meatballs in a single layer, and brown on all sides for about 5 to 6 minutes, turning as necessary, until just cooked through.  They will finish cooking in the oven.  Set aside on paper towel to drain.
3. In the same skillet, drain excess fat, add the onions over medium heat and sweat until soft, about 3 minutes.  Add coriander stems, chilies, ginger, garlic, garam masala and lime juice and cook for about 2 minutes or until ginger is softened.  Add diced tomatoes and tomato paste, bring to a simmer and cook for 5 minutes, stirring occasionally, to meld the flavours.  Add the maple syrup, soy sauce and dried cranberries and simmer 5 moreminutes or until flavours are well combined.  Set aside.
4. Preheat oven to 425F.
5. Cook pasta in boiling, salted water for 8 to 9 minutes until al dente or as package directions.  Drain and return to pot.  Mix pasta and sauce and then stir in the meatballs.  Combine will and then add 1 cup grated cheese.
6. Pour into greased 9 x 13 inch casserole dish and smooth down trying to ensure meatballs are spread evenly throughout.  Top with remaining 1 1/2 cups cheese.  Sprinkle with dried cranberries and bake for 10 to 12 minutes or until top is crisp and cheese is bubbling.  Garnish each serving with a tangle of fresh coriander leaves.