In dutch oven saute onion and garlic in olive oil until the onion is soft and translucent.
Pour in broth, tomatoes, salt, pepper, and spices and let cook 10-20 mins.
Add tortellini. Cook for about 5 minutes or until pasta is al dente or cooked to your liking.
Add spinach and cook about 5 more minutes.

Serve with your favorite bread or rolls.
Sprinkle a little parmesan cheese on top of soup and enjoy!

Fizzy Razzle Dazzle

Ingredients

• 2 cups seltzer
• 2 cups cranberry-raspberry juice
• 1/2 cup fresh or frozen raspberries, for garnish
• 2 tablespoons lime juice, plus wedges for garnish

Preparation

1. If using fresh raspberries, freeze them in a single layer for about 1 hour.
2. Combine seltzer, cranberry-raspberry juice,  and lime juice in a pitcher. Pour into 4 ice-filled glasses. Garnish with frozen raspberries and lime wedges.

Ingredients:

1/3 cup pumpkin puree

1/2 cup of your favorite type of milk

1-2 tbsp local honey

1 cup ice

pinch of nutmeg and cinnamon 

Directions:

Put all ingredients in blender and blend until smooth and frothy!

Directions
Heat the oil in a large pot over medium heat. Add the leeks, fennel pieces, and 1/4 teaspoon salt and cook, stirring occasionally, until soft, 8 to 10 minutes.
Add the mashed potatoes and broth and simmer over medium heat, stirring occasionally, until heated through, 4 to 6 minutes. Puree in the pot using a handheld immersion blender (or, working in batches, in a standard blender).
Ladle into bowls and sprinkle with the fennel fronds.

Ingredients:

1 pkg spinach

2 cups peeled and thinly sliced butternut squash

1 lb frozen gnocchi

1 tbps extra virgin olive oil

1 can vegetable broth

1 1/2 tbsp balsamic vinegar

2-3 shallots, thinly sliced

3 cloves garlic, minced

1 tsp dried sage

1/4 tsp ground pepper

1 can chickpeas-rinsed

Directions:

1-cook gnocchi according to package, drain and set aside.

2-heat olive oil in skillet over Med.  Add gnocchi and cook stirring often until lightly browned-about 5 mins. transfer to a bowl.

3-Add squash, shallots and garlic to pan with a smidgeon of olive oil if needed-cook 2 mins.  Stir in broth, sage and pepper.  Bring to a boil then reduce heat to a simmer and cook about 6 mins.  Add spinach, gnocchi and chickpeas, stirring gently cook for 2 mins. until the spinach wilts.

4-plate and drizzle balsamic vinegar on top.

• 2 zucchini
• 1 onion (or leeks)
• 2 garlic cloves
• 2 tablespoons of olive oil
• sea salt

Steam the zucchini and onions (or leeks) in steamer basket until slightly soft. Then put in a blender (or food processor), add garlic cloves and olive oil. Add water for desired consistency, then blend. Pour in bowl and add sea salt.

This soup can be broccoli or cauliflower soup by substituting the zucchini.

1 1/2 lbs haddock, cod or halibut fillets
1/8 tsp salt
1/8 tsp pepper
1 med. chopped onion
1/3 cup minced fresh parsley
2 tsp grated lemon peel
2 tsp grated orange peel
4 tsp canola oil

Directions:

Place a 18 X 12 inch piece of heavy duty foil on a large baking sheet. Arrange fillets in a single layer on foil; sprinkle with salt and pepper. Top with onion, parsley, and lemon and orange peel. Drizzle with oil. Top with a second large piece of foil. Bring edges of foil together and crimp to seal-forming a large packet.

Bake at 450 degrees for 15-20 minutes or unitl fish flakes easily with a fork. Open foil carefully to allow steam to escape.

• 1 cup Quinoa (cooked as directed on package)
• 2 cups water
• 1/3 cup Olive Oil
• 1/2 cup fresh lemon juice
• 2 large ripe garden tomatoes
• 3/4 cup fresh parsley, chopped
• 1 1/2 cups scallions, chopped
• sea salt to taste

Directions

1. Prepare Quinoa as noted on package.  Be sure to rinse quinoa several times to remove the outer bitter layer.

2.  Chop tomatoes, parsley, scallion and mix with lemon juice and olive oil. 

3. Stir in quinoa, salt to taste and mix.

4. Refrigerate for the day to infuse flavors.  Then remove 1 hour before serving to reach room temperature.

•  1 lb  ground turkey breast
• 1 small  onion, finely chopped
• ½  red bell pepper, finely chopped
• ½  green bell pepper, finely chopped
• 2  eggs, beaten
• 4 tbsp rice flour
• 2 tsp dried mixed herbs (your favorites)
• 2-3 dashes Tabasco sauce (optional)
• rice flour to stop burgers sticking when being shaped

1. Put all the ingredients except the eggs into a large mixing bowl and combine thoroughly. 

2. Add approximately ¾ of the eggs and mix until all the egg is absorbed into the mixture. You will probably need to add the rest of the egg if the mixture does not look sticky enough. 

3. shape into patties (use flour if sticking)

4. Grill patties until cooked all the way through, turning over halfway into the cooking time. Check they are cooked all the way through by cutting into the centre of one. 

Serve in a wheat free roll with lettuce and relish or with crispy oven baked potato wedges and salad or steamed greens.

 Heat olive oil in a large saucepan on medium-high.  Add onion and garlic and cook about 5 minutes-under tender and translucent.  Add lemon juice and cook for 1 minute. Add cucumber, broth, salt, pepper and cayenne; bring to a simmer. Reduce heat and cook at a low simmer until the cucumbers are soft about 7 minutes.

2. Pour into blender. Add avocado and parsley; blend on low until smooth.  Pour into a serving bowl and stir in yogurt. Serve the soup warm or refrigerate and serve it chilled.  Garnish with parsley.