Greek Sole with Parmesan Asparagus & Herb Wild Rice

One of my favourite things to do in the summer, or whenever I can track them down, is to purchase fresh seafood from a local seafood truck! They bring all of the seafood up to Kelowna from the coast and sell it out of an old school bus! Everything is extremely fresh and freezer packaged. It's an excellent way to enjoy ocean fresh seafood anytime.

Greek Sole with Parmesan Asparagus & Herb Wild Rice

Spicy Sausage & Pepper Manicotti

Ingredients:
1 box Manicotti noodles
1 container ricotta cheese
1 1/2 pounds spicy Italian sausage
Homemade or 1 can of your favourite spaghetti or marinara sauce
1/2 green pepper, chopped
1/2 red pepper, chopped
3 cloves garlic, minced
1 shallot, finely chopped
2 hand fulls of freshly grated parmesan cheese
Olive oil
Freshly cracked pepper and sea salt 

Directions: 
Saute shallot and garlic in 1tbsp of olive oil over medium heat. Add sausage and cook until done.

In a bowl combine ricotta cheese, 1 hand full of parmesan cheese, freshly cracked salt & pepper and green & red peppers. 

Once the sausage is fully cooked add to ricotta cheese mixture.
In a large pot boil water with lots of sea salt. Add manicotti noodles in batches so that they do not stick to each other while cooking. Cook noodles until al dente, this will make them easier to fill with your sausage and ricotta mixture.
Add a couple tablespoons of your spaghetti/marinara sauce to the bottom of a large glass baking dish.
Fill each manicotti noodle with the sausage & ricotta mixture and place into the baking dish.

Cover the manicotti with the rest of the spaghetti/marinara sauce and sprinkle another hand full of parmesan cheese over top.

 Bake @ 350-375 for approx 40minutes.
(Serve with garlic bread & Cesar salad!)

Best Ever Vegetarian Chili

This is a very healthy, vegetarian alternative to chili. It's my moms recipe and she makes it all the time. It's a must try!

Best Ever Vegetarian Chili

Pork Rack Roast

Ingredients:
1 rack of pork
2 tbsp honey
1/2 cup orange juice
2 tbsp olive oil
3 cloves garlic, minced
1 tbsp cracked coriander seed
1 tsp cumin
1 tsp chili powder

1 tsp onion powder
Freshly cracked salt & pepper

Directions:
Put pork rack into a zip-lock bag.
Whisk together honey, orange juice and olive oil, pour over pork rack. Add seasoning and place in the fridge overnight.
Preheat oven to 450.

Place pork on roasting rack and roast for 10-15mins, or until rack turns and deep golden brown.
Reduce heat to 350 and cook for 50mins or until pork reaches an internal temp of 142 degrees.
Cut chops and serve!

Pork Rack & Roasted Veg with Green Peppercorn Gravy