Recipe adapted from Canadian Living

Makes about 6-8 med large patties

Fish Cakes

• 1 rib of celery, coarsely chopped
• 2 green onions, chopped
• 1/4 cup parsley, chopped
• 450g of tilapia or halibut
• 3/4 cup of bread crumbs ( I used 2 small pieces of gluten free bread )
• 2 tsp dijon mustard
• 1/4 tsp pepper
• 1 tbsp olive oil

In a food processor pulse together the celery, green onions and parsley until finely chopped. Scrape into a medium sized bowl and set aside. Now add the fish to the food processor and pulse until finely chopped making sure not to over pulse, you do not want the fish to be a puree. Add to the bowl. Tear up the bread and pulse in food processor until it has formed a crumbly consistency. Add the bread crumbs to the parsley bowl and mix in the egg, mustard and pepper. Divide into burger sized patties each about 1/2 inch thick. In a skillet heat the oil over medium heat; cook the patties for about 10 minutes or so turning once.

Mayo

• 1/3 cup Hellmans
• 1/2 tsp lemon juice
• 1/4 tsp chipotle chili powder

Toppings

• Avocado
• gouda or cheese of choice
• lettuce

In a small bowl whisk together the mayo, lemon juice and chili powder.

To serve:

Toast bread or buns; I used gluten free bread. Place patty on a slice of bread, top with some gouda or cheese of choice. If you want it melted place under the grill for a min or so. Now add the fresh avocado, lettuce and a nice smear of lemon chili mayo and finally add the second piece of bread. Enjoy!!

Yesterday was cold and rainy. It’s the end of May and I figured that this weather was not going to last much longer. I decided to make the most of it and cook up my last batch of soup before saying goodbye until the fall.

• 1 med butternut squash, cubed
• 1/2 cabbage, chopped
• 1 can diced tomato (if you want less tomato flavour strain the tomato before adding to the soup)
• 2 Tbsp olive oil
• 2 med onion, diced
• 2 cups of black eyed peas ( I used the canned ones)
• 4 cloves of garlic, minced
• 3 bay leaves
• 5 cups of veg broth (or any liquid, water, beef broth…etc)
• 1 1/2  tsp cumin
• 1/2 tsp chipotle chilli powder
• 1 tso dried oregano

In a large pot, warm the oil over medium heat. Add the onion and saute until it begins to brown. Now add the garlic, cabbage, squash, tomatoes and broth. Reduce heat to simmer, cover and cook for about 30 minutes or so (until the squash is cooked). Now add the spices and the beans; stir until combined. Cook another ten minutes allowing the flavors to blend. Remove from heat. If you like it a bit thicker and smoother (I do) give the soup a quick pulse with your immersion blender…not a ton but just enough to thicken the broth. Salt and pepper to taste then top with some avocado and goat cheese. Enjoy!