Roasted Vegetables and Goat Cheese Paninis

ROASTED VEGETABLES AND GOAT CHEESE PANINIS

The slight sweetness of the roasted vegetables with an aromatic pesto pairs well with a robust goat cheese for this classic Italian sandwich.

Ingredients:

4 large pieces roasted red pepper

8 pieces roasted zucchini

1/4 cup (125 ml) roasted onions

1 cup (250 mlL) crumbled goat cheese

8 slices multigrain bread

2 Tbsp. (30 ml) olive oil

Directions:

Preheat oven to 450F.

To roast the vegetables, slice them into large chunks and lay out the peppers and onions in a roasting pan.Drizzle with a little olive oil & garlic powder. Cook, uncovered for about 20 minutes. Put the zucchini in for the last 10 minutes & toss with the peppers and onions to coat with the oil, as it cooks quite quickly. You can make a batch of these ahead of time & use them warm in the sandwiches.

Crumble the cheese onto each slice of bread. Divide peppers, zucchini and onions over 4 of the slices of bread.

Brush sandwiches with a little olive oil and grill in pan or in a panini press until golden and cheese is melted.

Makes 4 sandwiches.

TIP: You could substitute an equal amount of any of the many varieties of Ontario goat cheese (i.e. Brie, mozzarella, chevre, gouda)

Light Tiramisu

This is a lighter version of the traditional Italian dessert, Tiramisu! It is delicious and not too sweet: a perfect end to a perfect meal:) Tiramisu means "pick me up" in italian. This recipe makes about 6 servings. Top it with your favourite berries to finish it off.

Ingredients:

· 1 1/2 cups hot strong coffee

· 1/4 cup sugar

· 475 grams light ricotta cheese

· 1/2 cup light cream cheese, at room temperature

· 2 tablespoons cocoa or cocoa liqueur

· 3 egg whites

· about 24 crisp ladyfingers (SOVIARDI--although an italian cookie, they are available at most grocery stores)

· 2 tablespoons cocoa powder

Directions:

In a bowl, dissolve 30 ml (2 tablespoons) of the sugar in the coffee. Refrigerate.

1. In a food processor, process the ricotta, cream cheese, and cocoa or liqueur until very smooth. Set aside.
2. In a large bowl, beat the egg whites until they form soft peaks. Gradually add the remaining sugar, beating until stiff peaks form. Using a spatula, gently fold the cheese mixture into the egg whites.
3. Dip the ladyfingers in the coffee until they are soaked through but not falling apart. Line the bottom of a 9 x 13  pan with half the ladyfingers, placing them very close to each other. Cover with half of the cheese mixture. Dust with 1/2 of the cocoa powder. Lay the remaining ladyfingers on the cheese mixture. Top with the remaining cheese mixture. Dust with remaining cocoa powder by putting the powder in a fine-mesh sieve and shaking the sieve over the surface. Cover and chill 2 hours or overnight before serving.  Top with blueberries and raspberries (or serve as is).

Gingered Squash and Kale

This recipe serves 2 people but can easily be doubled. It's a great cold weather side dish & can be served over a bed of rice or quinoa. I served it with turkey filets and sliced tomatoes.

Ingredients:

1 tbsp olive oil
1/2 vidalia onion, chopped
2 cups butternut squash, peeled and seeded and cut into 1 inch cubes
1 inch cube of peeled ginger root, grated
2 garlic cloves, peeled and minced
1 bunch of kale (about six large leaves), cleaned, stemmed and chopped
3/4 cup of water or vegetable or chicken broth
1/4 tsp salt
1/4 tsp freshly ground black pepper
juice of 1/2 a lime

Directions:

1. In a large non-stick skillet, heat oil over medium high. Saute onions until softened, a few minutes. Add the squash, ginger, garlic. Saute, stirring about 1 minute.
2. Add the chopped kale in handfuls, stirring as it wilts. Stir in the salt, pepper, and 3/4 cup water or broth; bring to a boil. Reduce heat and simmer until liquid is absorbed--about 20 minutes. Remove from heat & add the lime juice.