March Receipe

Yellow Bell Pepper Soup


  • 4 Large Yellow Bell Pepper ( Roasted Peeled and Seeded )
  • 1 Tbsp (15g)  Butter
  • 1 White Onion, diced
  • Vegetable Oil (63ml)
  • 1 Garlic Clove minced
  • 2 Cups (500ml) Chicken Stock
  • 1 Large Carrot Sliced
  • 1 Small Jalapeno
  • 1 Cup (250ml) half and half cream
  • Salt and White Pepper to taste


In a large sauce pan melt the butter over medium heat, then add garlic and onion sautee for 5 minutes

Stir in Stock, carrot, roasted yellow peppers, and jalapeno pepper.

Bring stock to boil and reduce heat to a simmer cover for 20 minutes until vegetables are tender

Puree in a food processor until mixture is smooth, Strain add cream and season to taste.

Citrus Spinach Salad


  • Bunch Spinach Leaves, Fresh
  • 2 Red Onion
  • 5-6 Naval Oranges, fresh peeled and seperated into sections
  • 6 Tbsp Pine Nuts, Toasted


  • 6 Tbsp Orange Juice (from oranges)
  • 6 Tbsp White Wine Vinegar
  • 9 Tbsp Olive Oil
  • 6 Tsp Honey
  • 3 Tbsp fresh Cilantro, Chopped
  • 6 Tsp Dijon Mustard
  • Salt & Pepper


Toss Spinach, Onion, Oranges and Pine nuts together

Whisk together all dressing ingredients

Pour over Salad and Serve.

Corned Beef & Cabbage 



  • 1 Large Cabbage (chopped)
  • 2 Onions (chopped)
  • 4 Cloves of Garlic
  • 2- 340g Corned Beef
  • 62mL Tomato Paste
  • 6 Tbsp Olive Oil


On a large pan add Olive oil, add onion, add minced garlic sautee for about 5 minutes

Add tomato paste mix well with onion and garlic

Add Cabbage, add black pepper & Salt ( keep in mind Corned Beef has salt in it already)

Add pinch of paprika, add Frank hot sauce (optional)

Add Corn Beef, Mix everything well

Serve on rice.

Broiled Mango



  • 6 Mangoes, Peeled and Sliced
  • Lime Wedges


Position rack in upper third of oven and preheat broiler. Line a broiler pan with foil.

Arrange mango slices in a single layer in the prepared pan. Broil until browned in spots for about 8-10 minutes

Squeeze lime wedges over the broiled mango and Serve.