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1. Preheat oven to 450°F (230°C). Cut parchment paper to fit a 9˝ x 12˝ (23 x 30 cm) baking sheet.
2. Using a rolling pin, roll out pizza dough on the parchment paper. Transfer to baking sheet and let rise for 30–45 minutes.
3. In a large skillet, melt butter over medium-high heat and cook leeks and mushrooms for 10 minutes. Season with salt and pepper.
4. In a mini food processor, grind dried mushrooms until fine and powdery.
5. Sprinkle pizza dough with a quarter of grated cheese, add leek and mushroom mixture and top with remaining cheese and dried mushroom powder. 
6. Cook on top rack of the oven for 12 minutes.
7. Preparation if making Milk Pizza Dough: In a small saucepan, heat milk over medium-high heat for 2 minutes. Add butter and let melt.
8. In a bowl, mix flour with sugar, salt and yeast.
9. Pour in warm milk and butter; stir with a wooden spoon. Knead the dough by hand for 5 minutes.
10. Shape dough as needed and let rise for 30–45 minutes. 

Cheese alternatives: Canadian Swiss cheese, Gouda, Provolone.

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1. In a large pot, melt butter over medium-high heat. Sauté curry, carrots, potatoes, celery and onions, until onions are softened.
2. Add lentils, broth, milk. Bring to a boil, stirring occasionally. Reduce heat to low and simmer covered until lentils are soft, 30-40 minutes.
3. Purée soup in blender until smooth. Adjust seasoning. Serve garnished with the Havarti and coriander.

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1. In pot, melt butter over medium heat. Sauté garlic and onion until soft. Add rice; sauté for 1 minute. Stir in broth, 1½ cups milk, salt and pepper; bring almost to boil, stirring.
2. Cover, reduce heat to low, simmer, stirring twice, until rice is almost tender, 20 minutes. Stir in shrimp; cover, simmer for 5 minutes. Stir in remaining milk, then spinach, lemon juice and dill.

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1. In a deep saucepan, combine milk, water, oregano, salt and pepper. Bring to a boil over medium heat. Stir in quinoa. Reduce heat to low, cover and simmer for 20 minutes.
2. Let stand covered 5 minutes. Transfer to a bowl. Stir in lemon zest with fork; let cool.
3. Stir in remaining ingredients.
4. Serve or refrigerate up to 1 day.

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1. In a large non-stick skillet, melt butter over medium-high heat. Sauté onion, paprika, cumin, mint, cinnamon, salt and pepper until onion is softened. Add chicken; sauté for 3 minutes. Add dried fruit.
2. Whisk a small amount of milk into cornstarch until smooth; whisk in remaining milk. Stir into skillet. Simmer, stirring, until chicken is no longer pink inside, 4-5 minutes. Top with oranges.

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1. Sauce: Stir all sauce ingredients together in a bowl. Adjust seasoning to taste and set aside.
2. Patties: In another bowl, combine chicken with remaining ingredients. Lightly oil hands and form 4 patties. Oil patties and season surface. Barbecue 12 to 15 minutes or until chicken is cooked.

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1. In a large bowl, mix all ingredients together gently and season to taste.

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1. In a saucepan, melt butter over medium heat.
2. Add turmeric, leek, fennel bulb, garlic and cook for 8 minutes without letting mixture brown.
3. Add salt and flour and cook 1 minute, stirring.
4. Add broth and milk and bring to a boil. Season fish and add to soup. Simmer partially covered for 10 minutes at medium low.
5. Add spinach and fennel leaves. Adjust seasoning and continue cooking another minute. Serve immediately.

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