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1. In an 8-10 inch (25 cm) ovenproof pan, melt 1 tsp (5 mL) butter over medium heat. Sauté vegetables until tender and set aside. Beat eggs. Stir in Ricotta, garlic, basil and sautéed vegetables.
2. Melt remaining butter in pan. Add egg mixture. Cook until set about 12 minutes. Sprinkle with cheese.
3. Place pan 4 to 6 inches beneath preheated broiler until cheese is melted and golden. Cut into wedges and serve.

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1. Place cherry tomatoes, peppers, cheeses, chickpeas, shallots and basil in a salad bowl.
2. In another bowl, whisk together lemon juice and olive oil. Mix gently into salad. Season to taste.

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1. In large heavy pot, melt butter. Sauté onion, garlic and rosemary over medium heat for 3 minutes.
2. Add rice and cook, stirring 2 minutes.
3. Mix in stock and mushrooms. Bring to a boil and reduce heat to a gentle boil.
4. When stock is absorbed, start adding milk, half a cup at a time, stirring each batch until absorbed.
5. Add peas and chicken, then cheese. Add more hot liquid if needed. Season and serve.

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1. Gently combine potatoes, peas, onion, herbs and seasoning, except paprika. Arrange mixture in 10-inch pie plate. Pour eggs over mixture. Arrange Oka slices on top. Sprinkle with paprika for colour. Bake in preheated 350° F (180° C) oven for 35 to 40 minutes.

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1. Preheat oven at 425 °F (220 °C).
2. In a large quantity of salted boiling water, cook pasta according to package instructions. Drain in a colander.
3. In a large ovenproof skillet, melt butter and add flour. Whisk together to create a roux (paste).
4. Add milk while stirring with the whisk. Let simmer until thickened. Gradually mix in 2 cups (500 mL) of cheese to give it time to melt. Season with salt and pepper. Add cooked macaroni, stir and warm up. Evenly spread out in skillet.
5. Top with pizza sauce, ham, mushrooms, peppers and the remaining cheese. Bake in oven for 15 minutes, then broil for another 3 to 5 minutes. Let stand for 5 minutes before slicing pizza.

Cheese alternatives: Canadian Swiss cheese, Provolone, Cheddar, Havarti.

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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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