Roasted Garlic

Tamara Stimpson 

One of our favourite ways to enjoy fresh Cooper's garlic is roasting it! This makes a lovely appetizer, or a light meal with the inclusion of a soup or salad.


1 baguette, cut into 1/2 slices and toasted

I head of garlic, top cut approximately 1/3 of the way down the bulb

1/2 cup of vegetable bouillon

4 sprigs of thyme

salt and pepper

Spreadable goat's cheese (chevre)


  • Place the head of garlic in either a small roasting dish, or foil with the sides folded closely around it to make a packet.
  • Pour the bouillon over and around the garlic ensuring that the liquid is 2/3 of the way up the head of garlic). Sprinkle with salt and pepper and place thyme sprigs on top.
  • Wrap the top of the roasting dish with foil, or fold the edges of the foil up over the garlic and seal.
  • Place in the oven for approximately 4 minutes (or until the liquid has been absorbed into the garlic and the cloves are soft when poked with the tip of a knife).
  • When serving, remove the garlic from the baking dish, and place on a plate with several slices of the baguette, and a generous amount of goat's cheese.
  • Using a knife, gently ease the softened cloves of garlic out of the papery skin, and spread generously on a slice of the baguette. Top with some goat's cheese and enjoy!

Grilled Eggplant with Maple Syrup

Tamara Stimpson

This comes from "Everyday Exotic" on the Food Network with Chef Roger Mooking. It's very easy and delicious!



4 eggplants cut into quarters, lengthwise

1 tbsp oil

Maple syrup sauce:

1/2 cup maple syrup

2 tbsp red wine vinegar

2 cloves garlic, minced

2 tbsp black pepper

Zest of 2 limes

Salt and pepper


  • Place all ingredients for the maple syrup sauce in a pot and warm over medium heat. Set aside
  • Heat BBQ grill to a medium heat.
  • Toss eggplant with oil and salt and pepper. Grill eggplant on all sides.
  • Once eggplant is tender, toss with warm maple syrup sauce and serve!

Edamame Soup

Tamara Stimpson

This simple and silky soup is a great way to warm up on a cool fall day!


3/4 pound shelled edamame

1 1/2 tablespoons vegetable oil

1/2 small onion, chopped

2 1/2 cups chicken stock

1 2/3 cups milk

1 1/2 tablespoons butter

Salt and pepper to taste


  • Bring a large pot of lightly salted water to a boil. Add edamame, boil for 5 minutes, then drain and rinse with cold water. Once edamame have cooled, remove the skins by squeezing each bean until the center pops out; discard the shells and set the beans aside.
  • Heat oil in a saucepan over medium heat. Stir in onions and cook until they soften and turn translucent, about 5 minutes. Pour in chicken stock, bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer for 10 minutes. Add shelled edamame and continue cooking until the edamame and onions are both soft.
  • Pour into a blender and carefully puree until smooth; or use a stick blender, and puree the beans in the saucepan. Return the puree to the saucepan and stir in milk and butter. Heat the soup through, about 5 minutes. Season to taste with salt and pepper.

Simple Edamame Appetizer

Tamara Stimpson

When you visit a Japanese restaurant, you are often given a bowl of these delicious edamame pods with coarse salt as an appetizer. My family enjoys them and we make them at home occasionally. Try them and see if you love them as much as the Cooper family!

  • Cut off the stem end of edamame pods. Wash edamame and drain.
  • Bring a pot of salted water to a boil and add the edamame pods. Boil for 3 to 4 minutes.
  • Drain in a colander. Spread boiled edamame on a flat tray and sprinkle 1 Tbsp of coarse salt over them.
  • Cool the edamame and serve.


*You can either remove the edamame from the pods with your teeth as you are eating them, or with your fingers. These tasty beans make a nice accompaniment to beer!

Cauliflower and Cilantro "Rice"

Brandi McCarthy - Keays

Having too many carbohydrates at dinner (which is so easy to do!) is a great way to spike your insulin levels and prevent your body from accessing fat stores overnight – but let’s face it, sometimes you just want a big serving of rice to go along with that chicken or fish! This recipe is very much like rice or couscous, but it’s made with cauliflower instead of grains. Cauliflower is a high fibre, low calorie food that will fill you up, give you the feeling that you are having rice and keep that fat burning fire stoked! The recipe below is for cilantro lime “rice”, but you could try it with all sorts of seasonings! Curry, garlic butter, dill....use your imagination and spice cabinet and see what you come up with!


1 medium head of cauliflower, chopped fairly small

2 tbsp olive oil

2 cloves finely chopped garlic

Juice of a half a lime

¼ cup chopped cilantro

½ teaspoon chipotle chilli powder (regular chilli powder will also work fine)

Sea Salt and Pepper to taste


  • Put all of the cauliflower in a food processor and pulse until it resembles rice grain or couscous – you may need to toss it around in the food processor a couple of times.
  • Heat the olive oil on medium in a pan with chopped garlic just until the garlic is fragrant. Add the cauliflower bits, lime juice and chilli powder and cook on medium high heat until cauliflower is “al dente”. You’ll need to keep it moving so that it doesn’t burn. If you like it a bit softer or stickier you can add some veggie or chicken broth as this will “stick” the cauliflower together a bit better. Once it’s cooked to your desired texture, toss in the cilantro and season with salt and pepper.
  • Enjoy it along side your favourite meat or fish as a low carb (and food combining friendly) option! By the way, it’s also great cold as a salad the next day with chickpeas, chopped veggies and some dressing!

Carrot Dill Soup

Tamara Stimpson


2 lbs carrots, chopped

1 onion, chopped

2 stalks of celery, chopped

1/4 cup margarine or unsalted butter

8 cups of vegetable or chicken stock

1/4 cup fresh dill, chopped

1/4 tsp pepper & salt

1/4 tsp cayenne pepper

1/4 cup 18% cream (optional)


  • Sweat all the veggies (basically you are sauteeing the vegetables until they glisten like sweat!) in the margarine or butter in a large stock pot. Saute for 8 to 10 minutes.
  • Add the stock and dill. Bring to a boil and then reduce heat to a simmer for 35 to 40 mins.
  • Puree the soup using an immersion or standing blender. Reheat to serving temperature and add the cayenne, pepper and salt.
  • At this point if you are partial to creamed pureed soups, you can stir in the cream...however it is delicious we find without it!
  • ENJOY!


*I love to serve this with a nice herbed foccacia or olive bread (or crusty bread with olive tapenade!)

Three Melon Soup



2 cups orange juice, freshly squeezed

1 1/2 cups cantaloupes, peeled and finely chopped

1 1/2 cups crenshaw melon, peeled and finely chopped

1/2 cup fresh lime juice

1/4 cup honey

2 tablespoons sugar

2 tablespoons fresh mint, minced

2 cups asti spumante sparkling wine (or other sparkling white wine)

1 cup watermelon, peeled, seeded and finely chopped

fresh mint sprig (garnish)


  • Puree orange juice,cantalope, crenshaw melon, and lime juice in food processor, in batches if necessary.
  • Mix in honey, sugar and mint.
  • Pour puree into a nonmetal container.
  • Add wine and watermelon and mix well.
  • Cover and refrigerate several hours or overnight.
  • Garnish each serving with a mint sprig

Melon and Muscatel

Makes a wonderful dessert!



1 cup sugar

1 1/2 cups water or 1 1/2 cups fruit juice

2 tablespoons lemon juice

2 tablespoons vinegar

1 teaspoon ground ginger

4 cantaloupes

1/4 watermelon



2 tablespoons muscatel or 2 tablespoons port wine

mint, for serving


  • In a small saucepan, place the sugar, water, lemon juice, vinegar, and ginger. Heat to a boiling, stirring well.
  • Continue boiling for about 5 minutes, then strain syrup through a fine sieve or cheesecloth into a bowl. Cool.
  • Meanwhile, de-seed the cantaloupes and watermelon. Using a melon baller, collect balls and place in a large bowl. Sprinkle with salt and pepper, then sprinkle on the muscatel. Toss gently.
  • Pour syrup over melon balls and refrigerate for several hours before serving.

Watercress and Watermelon Salad

Tamara Stimpson

This recipe comes from the "Sundance Resort" in Utah where many celebrities go to relax and rejuvenate at the spa!


2 cups medium diced seedless watermelon

1/4 cup toasted walnuts

3 bunches watercress greens, ends trimmed

1/4 Gorgonzola or blue cheese, crumbled (could also substitute feta)


1/2 cup fresh orange juice

1/2 tsp minced garlic

2 tbsp honey

1/2 tsp chopped fresh mint

1/4 cup apple cider vinegar

3/4 cup canola oil

1/4 cup extra virgin olive oil

Salt and pepper to taste


  • Whisk all the vinaigrette ingredients except oils, salt and pepper in a small bowl. Combine olive and canola oils and while whisking, slowly pour into orange juice mixture. Season with salt and pepper and set aside.
  • When serving, combine watermelon, nuts, and watercress in a large bowl. Add just enough vinaigrette to coat the greens. Serve onto plates and top with cheese!



Strawberry and Melon Salad


1/2 cup lemon yogurt

1/4 teaspoon lemon juice

1/8 teaspoon cinnamon

4 cinnamon tortillas

1 leaf lettuce

2 cups watermelon balls

2 cups cantaloupe balls

1 cup strawberry, halved


  • In small bowl, combine yogurt, lemon juice and cinnamon. Blend well.
  • Just before serving, line tortilla shells with leaf lettuce. Arrange 1/2 cup watermelon balls, 1/2 cup cantaloupe balls and 1/4 cup strawberries in each shell. Drizzle with yogurt mixture; garnish as desired.


Chili Napa Slaw

Adapted from "Food and Drink Magazine"


1 large napa cabbage, halved lengthwise and thinly sliced crosswise.

8 radishes, halved and thinly sliced

4 carrots, shredded

2 hot chili peppers, seeded, halved and thinly sliced

1/2 cup freshly squeezed lime juice

1/4 cup oil (canola or vegetable)

Sea salt and freshly ground black pepper

Fresh mint (optional garnish)


  • Combine cabbage, radishes, carrots and hot peppers in a large bowl. Drizzle with lime juice and oil and season with salt and pepper, tossing to coat evenly.
  • Cover and refrigerate for at least 4 hours, or up to 2 days.
  • Prior to serving, taste the slaw and season with more salt and pepper if desired. Garnish with mint and serve

Spiced Cabbage

Tamara Stimpson

This is a quick and zippy side dish that works well with many types of cabbage. Consider adding this vitamin packed vegetable to your plate today!


1 head of cabbage, halved and cored and thinly sliced

2 tbsp olive oil

1 tsp brown or yellow mustard seeds

2 cloves garlic, minced

1 tbsp minced gingerroot

1 hot red or green chile, seeded and thinly sliced

1/4 tsp salt


  • In a wok or large shallow Dutch oven, heat oil over medium high heat; stir fry mustard seeds for about 30 seconds, or until they begin to pop.
  • Add garlic, ginger, and chile; stir fry for about 30 seconds or until fragrant but not browned.
  • Add cabbage and salt; stir fry for a couple of minutes or until the cabbage begins to wilt. 
  • Cover and cook, stirring occasionally, for 4 minutes until tender-crisp
  • ENJOY!

Farfalle with Cabbage

Tamara Stimpson

This recipe works best with a savoy cabbage, and even reheats well!


10 strips of pancetta or lean bacon, thinly sliced

extra virgin olive oil

1 clove of garlic, finely chopped

1 handful of thyme, leaves picked from stems

1 large savoy cabbage, outer leaves removed, quartered, cored and finely sliced

1 cup grated Parmesan cheese

1 lb dried farfalle (or bowtie pasta)

salt and pepper

extra virgin olive oil

7 oz buffalo mozzarella, cut into 1/2" dice

2 handfuls of pine nuts, lightly toasted

  • In a skillet fry the pancetta in a little olive oil until lightly golden. Add the garlic and thyme and cook until softened.
  • Add the savoy cabbage and Parmesan, then stir and put the lid on the skillet. Cook for 5 minutes, shaking every now and then.
  • Meanwhile, cook the farfalle in salted boiling water until al dente. Drain and set aside.
  • When the cabbage is tender, season with salt and add some peppery olive oil. 
  • Toss the drained farfalle into the cabbage mixture and mix in the mozzarella and pine nuts. Let mozzarella go slightly gooey before serving.

Cabbage Roll Casserole

Tamara Stimpson

This was given to me by a friend who brought it to a potluck. The whole family loved it so I demanded the recipe!


1 1/2lbs ground beef

2 medium-sized onions, finely chopped

1 clove garlic, minced

1 tsp. salt

1/4 tsp freshly ground black pepper

1 can of tomato sauce (14oz)

14 oz water

1/2 cup long grain rice, uncooked

4 cups of shredded cabbage


  • Heat oven to 350F
  • In a large skillet with a lid, brown beef. Then add onions, garlic, salt, pepper and tomato sauce. Bring to a boil and stir in rice and water.
  • Cover the skillet with a lid and simmer for 20 minutes.
  • Place 2 cups of cabbage in a greased 9" x 12" baking dish.
  • Cover with 1/2 of the beef & rice mixture.
  • Repeat the layers.
  • Cover with foil and bake for 1 hour
  • Serve with sour cream.

Braised Cabbage with Goat's Cheese

Economical and tasty, this a great recipe that cuts the bitterness of cabbage!


1 head of red or green cabbage

1/2 cup white wine vinegar

1/4 cup water

2 1/2 tbsp butter

2 1/2 tbsp sugar


  • Shred the entire head of cabbage and set aside. Preheat oven to 325F.
  • Add vinegar, water, butter and sugar to an ovenproof Dutch oven. Heat over medium high on the stovetop until sugar dissolves. 
  • Add the shredded cabbage and stir to ensure all ingredients are fully incorporated.
  • Cover and braise in the oven for 2 hours, stirring every half an hour or so. If you find that the liquid evaporates too quickly, just add water accordingly.
  • Serve with a dollop of goat's cheese on top to stir in!

Brussels Sprouts with Sweet Potatoes and Maple Syrup

Tamara Stimpson

A great way to get your kids to enjoy brussels sprouts!


4 strips of bacon, cut into 1/2" pieces (vegetarian option - omit bacon)

1 onion, finely chopped

2 lbs Brussels sprouts trimmed and halved lengthwise

1/4 tsp salt

1/4 tsp freshly ground black pepper

1 cup coarsely chopped toasted pecans, optional

3 med. sweet potatoes (2lbs) peeled and sliced thinly and cut into half moons

1/3 cup pure maple syrup (and we sell Siloam's local maple syrup in the store!!!)

3 tbsp unsalted butter, melted

Minced parsley for garnish


  • Preheat oven to 400F. Lightly grease a 2 quart souffle dish and set aside.
  • In a large skillet, cook bacon over medium heat until crispy. Remove and drain on a paper towel. Reduce heat to low and add onion, sauteeing until translucent.
  • Add Brussels and saute, stirring frequently, until slightly soft and tinged with brown on the edges. Transfer to a bowl and add reserved bacon, salt, pepper and pecans. Add potato slices to the skillet and saute until light brown.
  • Meanwhile, in a small bowl, whisk together maple syrup and butter.
  • Toss all ingredients together in the souffle dish and bake 20 minutes. 
  • Garnish with parsley and serve!

Quick Broccoli and Cheddar Quiche

Milk Calendar

Fantastic for lunch or dinner! Pair with salads or soups.


4 eggs

1/4 cup all-purpose flour

1 1 /4 cups milk

1 tbsp Dijon mustard

1/4 tsp each of salt and freshly ground black pepper

1 cup finely crushed thin while wheat crackers (i.e. Wheat Thins, Breton, Stoned Wheat)

2 cups chopped broccoli florets, blanched or steamed lightly

1 cup grated Cheddar cheese, divided

1/2 cup thinly sliced tomatoes


  • Preheat oven to 400F. Lightly butter a 9" deep-dish glass pie plate. 
  • In a large bowl, whisk eggs until blended. Whisk in flour, milk, mustard, salt and pepper.
  • Stir in crackers and 3/4 cup of the Cheddar cheese. and pour into the prepared pie plate. Sprinkle broccoli into the filling, pressing on the florets to submerge. Arrange tomatoes cut side up on top and sprinkle with remaining cheese.
  • Bake for about 30 minutes, or until puffed, golden and knife inserted into centre comes out clean.
  • Let stand for 5 minutes before cutting into wedges.

Parmesan Broccoli

Food Network Magazine

This makes a fast and tasty side dish in about 20 minutes!


1 head of broccoli, chopped into florets

1 tbsp Kosher salt

2 cloves garlic, sliced

2 tbsp EVOO

1/2 cup each of breadcrumbs & grated Parmesan cheese

1 tsp each salt and pepper


  • Preheat a baking sheet on the lower rack in a 450F oven.
  • Blanch the broccoli in a pot of boiling water with the 1 tbsp salt and sliced garlic for 1 minute. Drain.
  • Toss the broccoli and garlic slices with the olive oil, half the breadcrumb mixture and the salt and pepper. Place on the hot baking sheet and top with the rest of the breadcrumb mixture.
  • Roast in the oven until golden - approximately 15 minutes


Broccoli and Pancetta Sauce

Tamara Stimpson


1 bunch broccoli

3 tbsp EVOO (Extra Virgin Olive Oil)

1 oz Pancetta or prosciutto, diced

4 garlic cloves, quartered

Pinch of hot pepper flakes


  • Trim tough stalks from broccoli and cut it into 4" spears. Set aside.
  • In a large skillet heat EVOO over medium-low heat. Saute pancetta, garlic and hot pepper flakes, stirring occasionally for approx. 5 mins. or until garlic is golden and pancetta is crisp.
  • Stir in broccoli and 1/4 cup water; cover and cook for about 8 mins. until tender-crisp

Thai Cashew Turkey and Broccoli on Quinoa

Quinoa 365 by Green and Hemming

Fast, nutritious, and delicious!


4 boneless, skinless chicken breasts (or turkey)

1/4 cup soy sauce or gluten-free tamari

2 tbsp oyster sauce (or seasoned rice vinegar)

1 tsp minced fresh garlic

2 tsp minced fresh ginger

2 cups water

1 cup quinoa

4 tsp sesame oil

2 cups broccoli florets

1 cup thinly sliced onion

3/4 cup water

3 tbsp peanut butter

1 tbsp honey (or maple syrup)

1 cup unsalted, toasted cashews


  • Slice the chicken into thin pieces and place in a large, sealable plastic bag. Combine the soy sauce, oyster sauce, garlic and ginger in a bowl and pour into the bag with the sliced chicken. Place in the refrigerator for at least 1 hour (and up to 24 hours) to marinate.
  • Bring the water and quinoa to a boil in a medium saucepan*. Cover. Reduce the heat to a simmer and cook for 10 minutes. Turn the heat off and leave the covered saucepan on the burner for another 6 minutes. Fluff with a fork and set aside
  • Place 2 tsp sesame oil in a large frying pan over medium heat. When the oil is hot, add the broccoli and onion and cover the pan. Stir frequently and add 1 tbsp of water if the saucepan appears dry. Cook until the onion is opaque and the broccoli tender, about 8 to 10 minutes. Transfer to a bowl and set aside.
  • Remove the chicken, reserving the marinate. Place the remaining sesame oil and the chicken into the frying pan on medium-high heat and cook until the chicken is no longer pink, about 7 to 8 minutes. 
  • Reduce the heat to medium and add the marinade to the pan. Stir in the water, peanut butter, and honey and cook for 1 minute. Toss in the broccoli and onion mixture and stir thoroughly.
  • Divide the quinoa among individual serving plates. Top with the chicken and broccoli mixture. Sprinkle with toasted cashews**and serve!



*Check on your bag of quinoa to see if it is prewashed or not. If it doesn't say it has been washed, place the quinoa in a fine sieve and rinse with cold water. Quinoa has a bitter coating on the outside of it and rinsing it removes this bitter coating (saponin). I find no matter if it is washed or not, it improves the taste!


**To toast cashews, place in a single layer on a rimmed baking sheet and put into a 350F oven for approximately 5 to 10 minutes - keep an eye on the nuts as the oils can cause them to burn quite quickly! Shake the pan occasionally to ensure even toasting!