Bruschetta with Berries

1 cup (250 ml) Canadian ricotta or cottage cheese

2 Tbsp (30 ml) orange juice

1 baguette, sliced

a handful of raspberries

a handful of blueberries

6 strawberries, sliced

4 Tbsp (60 ml) white sugar

sprig fresh mint

 

Mix the cheese and orange juice together. Spread the cheese on the bread, topping with fruit and sprinkled with sugar. Toast under a broiler for 1-2 minutes, until the sugar starts to caramelize and the fruits juices start to run. Serve garnished with mint leaves.

Rotini with Black Beans, Corn and Cilantro

1/2 lb    rotini
2 Tbsp    oil
1    onion, chopped
2 cloves    garlic, chopped
1 tsp    coriander seed, crushed
1 14-oz tin    corn, drained
1 14-oz tin    black beans, drained and rinsed
handful of    cilantro, chopped
1/2 tsp    cumin

Put the pasta on to cook. Heat a saucepan over medium-high heat, add the oil. Add the onion and garlic and cook for 2 minutes. Add the tomatoes, coriander, corn and black beans and cook for 4-5 minutes. Add the pasta and toss. Serve with chopped cilantro sprinkled over top.

Spanakopita

2 – 400 g packages of pre-washed spinach
400 g feta cheese, drained and crumbled
2 eggs
1 box filo pastry, thawed according to directions
Kraft Classic Herb Salad Dressing
Dill weed or Greek Seasoning (optional)

1. Put spinach in microwave safe bowl and heat for about 5 minutes. Enough to soften the leaves and allow the moisture to be squeezed out. Allow to cool a bit before squeezing in layers of paper towel or a tea towel. The drier, the better.

2. In a separate bowl, combine feta with eggs, dressing and seasonings. Put in as much dressing as you like. This is your main flavouring so if you want to taste the feta, go light. If you want to taste the seasoning, add more. You don

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