Boil water, season, and add potatoes.

Boil potatoes at a low simmer for about 25 mins.

Strain water and allow potatoes to cool.

Once cooled, add garlic and salt, and mash potatoes in a large mixing bowl.

Slowly add the flour, folding the mixture with your hands.

Once you have a light dough formed, roll it out on a floured surface to your desired thickness.

Cut 1 inch pieces and set aside.

Place cut gnocchi pieces in simmering water until they float. Remove from water and allow to cool.

In a hot pan, heat some olive oil. On medium heat, fry the gnocchi until light brown on all sides.

Remove from the pan and plate the gnocchi.

Finish with some grated parmesan and fresh herbs, and we recommend Scotts' delicious cauliflower cream sauce (recipe available online).

Marinade: In a large bowl, mix marinade ingredients together. Add chicken and coat well.

Cover and refrigerate for 2-4 hours or overnight.

Preheat oven to 400F. Put chicken on baking sheet and cook for 10 minutes until chicken is cooked. {Option: Grill on BBQ}. Set aside.

Quarter onion. Boil in water until softened and cooked. Drain and puree in a food processor until onion is fine and smooth.

In a large pan, heat oil on medium-high. Add Arvinda’s Whole Spices. Gently fry for one minute until they sizzle. Add bay leaves.

Add pureed onions. Cook for 10 minutes until onion is reduced and becomes a thick paste.

Add ground tomatoes. Mix. Stir in Arvinda’s Butter Chicken Masala and blend to make a masala paste. Cook for 2-3 minutes.

Add cream, sugar and salt and mix into a sauce. Add cooked chicken. Simmer for 10 minutes.

Fold in ground nuts. Add water and mix. Cook for a few more minutes.

Garnish with a sprinkle of Arvinda’s Garam Masala and cilantro.

Vegetarian Option:

Substitute chicken for paneer

(Indian cheese) for a vegetarian

www.arvindas.com, Oakville

In bowl, whisk together brown sugar, soy sauce, water, rice wine, onion, pear, garlic, sesame oil and pepper. Transfer beef into a large sealable freezer bag (you may need 2). Add marinade evenly, pressing out excess air from bag, and seal. Turn bag over several times to ensure beef is evenly coated. Refrigerate for at least 4 hours but preferably overnight and up to 2 days.

Heat a grill or grill pan over medium-high heat. Drain excess marinade off beef. Grill short ribs, turning once, to desired doneness, about 3 to 4 minutes per side. Alternatively, broil on high about 3 minutes on each side. Garnish with thinly sliced green onions, if desired. Serve whole pieces as a main course or cut into smaller pieces, using kitchen shears, for a starter or party nibbles.

Chef’s tip: These can be marinated and kept frozen for up to one month. They can be thawed in the refrigerator or cooked directly from frozen by adding about 2 minutes to each side during cooking.

Source: www.makeitontariobeef.ca

Combine maple syrup, Dijon mustard and lemon juice and whisk well to create vinaigrette.

Core and thinly julienne pears and toss with vinaigrette mixture to stop pears from browning.

Using a vegetable peeler, peel the back of celery stalks to remove stringy ribs and julienne to the same thickness as the pears.

Thinly slice red onions and combine with green onions, celery and pear mixture.

Season with salt and pepper.

Prepared by Executive Chef Adam Mackay

Courtesy of Paradiso Restaurant

Place all of the ingredients, except the olive oil, into a blender. Gently warm the oil until hot to the touch. While blending the mixture on high speed, slowly pour the hot olive oil into the mixture. Continue processing until smooth. Refrigerate until needed.