Lady York Foods

Serves 8

Ingredients:

¼ cup olive oil

1 cup wine vinegar

1 cup copped chili peppers

1 tbsp Dijon mustard

2 cloves crushed garlic

1 tsp salt

1 tbsp finely chopped oregano

1 tbsp finely chopped thyme

84-oz center-cut pork chops

1 lb new potatoes (approximately 1 ¼ inch in diameter), quartered

1 clove garlic, crushed

¼ cup olive oil

2 tbsp chopped flat leave parsley

salt and pepper

Instructions:

For pork chops:

Combine chili peppers, olive oil, wine vinegar, Dijon mustard, crushed garlic, chopped oregano, chopped thyme, and salt. Place chops in single layer in marinade, turning once to coat both sides. Marinade meat in a refrigerator for 4 hours, or overnight. Drain off marinade. Grill chops on direct high heat for about 8minutes, turning once halfway through grilling.

For potatoes:

Clean and quarter new potatoes. Combine olive oil, crushed garlic, salt and pepper. Coat potatoes well. Place potatoes in a grilling basket. Grill potatoes on medium heat for about 15 minutes, turning occasionally.

Place one pork chops on a serving plate with a side of grilled potatoes. Garnish potatoes with parsley.

Makes 8 burgers

Ingredients:

1 lb(750 g) minced lamb

2 tbsp chopped basil

1 tbsp chopped chives

1 tbsp chopped rosemary

1 tbsp chopped thyme

2 tbsp lemon juice

1 cup (80 g) breadcrumbs

1 egg

pita bread

lettuce leaves, rinsed and dried

2 tomatoes, sliced

1 cup (250ml) Greek Yogourt

4 garlic cloves, crushed

salt and pepper to taste

Instructions:

Burgers

In a mixing bowl combine the lamb with the herbs, lemon juice, bread crumbs, egg and season well with salt and pepper. Mix well with your hands. Divide mixture into 8 portions and shape into patties.

Cook burgers on a hot grill for 5 to 10 minutes on each side or until cooked through.

Yogourt garlic sauce

Combine Greek yogourt and minced garlic in a bowl.  Season with salt and pepper to taste. Cut pita bread in half. Open pocket and spread yogourt mixture on the inside. Insert a burger and garnish with lettuce leaves and tomatoes.

Serves 4

Ingredients

1 tbsp finely chopped garlic

1 tsp salt

1 tbsp finely chopped rosemary

2 tsp finely chopped thyme

¾ tsp fresh ground pepper 2 tbsp extra virgin olive oil

8 lamb chops, 1 ¼ inch thick

Instructions:

Mix chopped garlic and salt and crush it with a knife until you create a paste.

Add all the herbs and mix well until evenly distributed. Add 2 tbsp of oil and mix well.

Trim excess fat from the lamb chops. Coat both sided of the lamb chops with the garlic herb mixture. Grill lamb chops over direct medium heat 10 to 12 minutes (for medium rare), turning once halfway through the grilling time.

Serve with your favorite green salad.

Serves 4

Ingredients

3 large chili peppers

8 large Bocconcini cheese balls

1 handful basil leaves, coarsely chopped

extra virgin olive oil

1 lemon, juiced

salt

fresh ground pepper

Instructions:

Toast chili peppers on a barbecue until soft and skins are charred.

Place peppers in a bowl and cover with plastic wrap for 5 minutes.

Slice Bocconcini balls ¼ inch thick.

Once the peppers cooled down enough to be handled, peel off the blackened skin, remove all the seeds and thinly slice.

Arrange cheese sliced on a plate. Sprinkle with chili peppers and basil leaves.

Drizzle with extra virgin olive oil and lemon juice. Season with salt and pepper.

Serves 4

Ingredients:

¼ lb dried tri-colour pasta  (fusilli or similar shape)

(you can substitute with whole wheat pasta)

½ cup cucumbers, sliced then quartered

1 red pepper, thinly sliced

1/2 cup black olives, wedged

¼ cup green onions, sliced

4 ozfeta cheese

Salad dressing

½ cup extra virgin olive oil

4 tbsp fresh lemon juice

1 tsp finely chopped oregano

2 tsp finely chopped basil

1 tsp honey

Instructions:

Cook pasta al dente . Place cooked pasta in a large mixing bowl.

Add red pepper, black olives, green onions and feta cheese.

Toss gently. In a small bowl whisk all salad dressing ingredients.

Adjust the seasoning of the salad dressing to taste.

Pour dressing over pasta mixture and toss.

Serves 4

Ingredients:

8oz ( 250 g) thin asparagus spears, trimmed

2 avocadoes, ripe but firm

2 tbsp fresh lemon juice

1 tbsp toasted sesame seeds

assorted herbs: basil, flat leave parsley, oregano, coarsely chopped

4 tbsp extra virgin olive oil

1 tbsp finely chopped fresh basil

salt and pepper to taste

Bring water to boil in a medium saucepan. Add the asparagus spears and cook for 2 minutes. Asparagus should stay crunchy. Remove from the boiling water and refresh in cold water.

Cut the avocados in half and remove the stones. Dice avocados and add it immediately to the lemon juice. This will prevent the avocado from turning brown.

Remove avocado from the lemon juice, reserving all the juice.

Place asparagus and avocado in a bowl, add toasted sesame seeds and assorted herbs.

In a small bowl combine extra virgin olive oil and lemon juice, whisking it until blended well. Add finely chopped basil, salt and pepper.

Pour dressing over the asparagus and avocado mixture and toss gently.

Serve immediately.

Serves 4

Ingredients:

2 cups fresh raspberries

2 tbsp sugar or sugar substitute

1 tsp cornstarch

2 tsp grape unsweetened concentrated juice

½ tsp lemon juice

½ cup quick cooking oats

¼ cup all purpose flour

¼ cup brown sugar

½ tsp cinnamon

¼ cup butter

Instructions:

Place raspberries in a greased baking dish. Mix together 2 tbsp of sugar, corn starch, grape juice and lemon juice. Pour over fruit. In a large mixing bowl combine oats, flour, brown sugar and cinnamon. Cut in butter until mixture has a crumbly texture. Sprinkle over fruit mixture. Bake in preheated oven (375 degrees) for 20 to 25 minutes or until filling bubbles.

Remove from the oven and let cool. Serve warm with a scoop of vanilla ice cream.

Ingredients:

1½ cup of strawberries, cleaned and cut in quarters

1½ cup raspberries

2 cups blueberries

¾ cup brown sugar or equivalent in sweetener for no sugar recipe

¼ cup all purpose flour

2cups all purpose flour

1 tsp salt2/3 cup butter

2 tbsp butter

4 tbsp ice water

1 tbsp melted butter

2 tbsp cream

2 tbsp sugar

Instructions:

In a medium bowl, combine berries. In a separate bowl mix together ¾ cup brown sugar and ¼ cup flour.

Sprinkle over berry mixture and stir gently. Set aside.

To make crust: In a large bowl, mix 2 cups of flour with salt. Cut in 2 tbsp of butter until texture resembles coarse cornmeal. Remove 1/3 of the mixture and place in a separate bowl. Add water to the smaller portion of the mixture and mix to form a paste. Add to the rest of the flour mixture and stir until dough forms a ball. Let rest for 20 minutes.

Divide dough in half. Roll out bottom crust and place in 9 inch pie pan.

Preheat oven to 400 degrees F (200 degree C)

Mix 1 tablespoon melted butter and lemon juice into fruit filling. Spoon berry mixture into pastry-lined pie pan. Roll out top crust and place over filling. Crimp edges. With a knife make incisions in the top layer to create vents. Brush lightly with cream and sprinkle with sugar.

Bake in preheated oven for 10 minutes. Reduce temperature to 350 degrees F (175 degrees C) and bake for 40 to 50 minutes, until crust is golden.

Serves 4-6

Ingredients:

2 cups blueberries

¼ cup sugar

1 tsp allspice

1 small lemon

Maple syrup to taste

1 cup white flour

Pinch salt

1½ tsp baking powder

¼cup (1/2 stick) butter

1cup half and half

Instructions:

Simmer the washed blueberries gently with sugar, allspice, and the lemonπs juice and grated rind. Add maple syrup to taste.

Meanwhile rub the flour, salt, baking powder and butter into crumbs and blend in enough cream to make a smooth, creamy dough.

Carefully spoon the dough on top of the blueberries mixture, cover the pan, and simmer until the crust puffs and sets.

Serve with additional maple syrup.

Ingredients:

4 cups fresh blueberries

1 can (16 0z) whole berry cranberry sauce

¼ cup sugar

3 tbsp balsamic vinegar

1½ tsp grated orange peel

1 tsp ground ginger

½ tsp crushed red pepper

¼ tsp black pepper

Instructions:

Sterilize 250 ml Mason jars in boiling water. Set screw bands aside, heat Snap lids in hot water (not boiling). Keep jars and snap lids hot until ready to use.

In a medium saucepan, combine blueberries, cranberry sauce, sugar, balsamic vinegar, orange peel, ginger and red and black peppers. Bring to boil. Boil uncovered, stirring frequently, until slightly thickened, 15 to 20 minutes.

Ladle mixture into hot jars to within ¼ inch of the top rim. Using non-metallic utensil, remove any bubbles from jars. Clean jar rim removing any stickiness. Close jars securely and firmly. Do not overtighten. Place jars in a canner and boil for 10 minutes. Remove from the canner and let sit for 24 hours. After cooling, check jar seals. Store in a cool, dark place.

Alternately, ladle mixture into clean jars, cover and refrigerate for up to 3 weeks.

Ingredients:

7 apples

1 3/4 cup water

2 cups whole blackberries

juice of one lemon

2 cups sugar

1 pkg liquid fruit pectin

Instructions:

Sterilize six 250 ml Mason jars in boiling water. Set screw bands aside, heat Snap lids in hot water (not boiling). Keep jars and snap lids hot until ready to use.

Peal, core and cut apples in 8 pieces. Combine apples and 1 cup of water in a large stainless steel saucepan. Bring to boil. Cover and simmer for about 10 minutes or until apples are tender. Remove from heat. Place apples and liquid in a blender and puree until smooth. Pour applesauce into a clean, large stainless steel saucepan.

Lightly crush blackberries and add to applesauce. Add juice of one lemon and sugar. Stir in ¾ cup of water. Gradually stir 1 pkg of liquid pectin. Stirring constantly, bring to a full, rolling boil. Boil hard for 1 minute, stirring constantly. Remove from heat.

Skim any foam from the top. Ladle mixture into hot jars to within ¼ inch of the top rim. Using non-metallic utensil, remove any bubbles from jars. Clean jar rim removing any stickiness. Close jars securely and firmly. Do not over tighten. Place jars in a canner and boil for 10 minutes. Remove from the canner and let sit for 24 hours. After cooling, check jar seals. Store in a cool, dark place.

Ingredients:

4 cups crushed strawberries

1 cup maple syrup

1 cup apple juice

3 tbsp lemon juice

1 cup sugar

1 pkg fruit pectin

Instructions:

Sterilize six 250 ml Mason jars in boiling water. Set screw bands aside, heat snap lids in hot water (not boiling). Keep jars and snap lids hot until ready to use.

Wash, hull and crush strawberries. Place strawberries into a large stainless steel saucepan. Add maple syrup, apple juice, lemon juice and sugar. Bring to a rolling boil. Turn the heat to medium high and boil for 10 minutes stirring to prevent mixture from sticking to the bottom of saucepan. Gradually stir Fruit pectin into fruit. Return mixture to rolling boil and stirring constantly boil hard for 1 minute. Remove from heat and skim foam. Ladle mixture into hot jars to within ¼ inch of the top rim. Using non-metallic utensil, remove any bubbles from jars. Clean jar rim removing any stickiness. Close jars securely and firmly. Do not overtighten. Place jars in a canner and boil for 10 minutes. Remove from the canner and let sit for 24 hours. After cooling, check jar seals. Store in a cool, dark place.

Excellent to serve with pancakes or French toast.