Imagine a slice of golden brioche french toast with a bonus...a delicately flavored almond filling finished off with Canadian maple syrup, zested orange and a dusting of powdered sugar if so desired. It's almost too good to be breakfast. Serves 6-8 1. In a small bowl beat one egg and using a fork combine with 4 ounces (.1 kg) almond paste, 1/4 teaspoon powdered sugar, 1 teaspoon orange liqueur, and 1-2 teaspoons milk, creating a slightly thick pasty like filling. 2. In a glass pie dish or similar shaped dish, beat 2 eggs and combine with 1.5 cups milk (or 1/2 cup heavy cream and 1 cup milk), and 1 teaspoon pure vanilla extract. 3. Cut 1 day old brioche, challah or Cuban bread, or a French baguette into 3/4 inch (2 cm) thick pieces. With a sharp knife cut a slit down the center creating a pocket like slit about 4 inches (10cm) long along the top of the bread slice. 4. With butter knife spread about 1 teaspoon almond filling inside each bread pocket. 5. Heat iron griddle (or large frying pan) to medium temperature. 6. Place one stuffed slice of bread in glass pie dish for about 4 seconds then flip over to the other side. Using a cold stick of butter, spread enough butter on the heated griddle —an area the size of the bread slice. With slotted spatula or tongs immediately place dipped bread slice on hot butter. Proceed with same process with the remaining slices—checking for golden color on the underside of the first placed slice (about 3-4 minutes per side). 7. Optional: You may sprinkle a very small amount of sugar on each slice before you flip the french toast slice over on the griddle. If you choose this option, lower heat to medium-low. This method gives the french toast surface an added crisp.

Twenty years ago, my mother-in-law introduced me to the concept of the veggie sandwich and I was amazed how deliciously satisfying it was! She put a light layer of mayo on it, my girls like homemade hummus but my husband and I prefer a sun dried tomato goat cheese spread. Makes: 4-6 Sandwiches 1. Preheat oven to 400 degrees (204 C). 2. Place 2 washed medium, sweet potatoes in oven safe dish, pierce a few holes in top with fork, and bake for about 45 minutes (depending on size). They are done when a knife inserted passes through skin smoothly. Remove from dish and allow to cool on wooden cutting board. 3. While oven heats up, create goat cheese spread by combining 4 ounces (.1 kg) cream cheese at room temperature (St. Moret cheese or kiri cheese will work as well ), with 2 tablespoons finely chopped sun dried tomatoes in olive oil (room temperature). Using a firm spatula mix (smear) the two together until the cheese turns a pale peach in color. Place in dish, cover and refrigerate. 4. When potatoes are almost ready... Assemble: put cream cheese spread on one slice of wheat bread, a slice of provolone or favorite cheese (optional), thinly sliced sweet white onion, purple cabbage, sweet red pepper and cucumbers, slices of sweet potatoes, spinach and watercress leaves (any greens), thin avocado slices (optional), and top with bean sprouts, alfalfa or broccoli sprouts. Top with wheat bread slice and enjoy! 5. Tip: Fill soiled baking dish with boiling water before meal and let sit for easy clean up after meal.

In the Mediterranean diet fish is consumed at least one to two times a week—in small amounts per serving. While shellfish and oily fish like mackerel, tuna, anchovies, salmon and lake trout are rich in omega-3 fatty acids which are known to have anti-inflammatory effects, research has shown that eating any fish once a week has heart healthy benefits. In this recipe, wild caught cod or trout is suggested. This was the recipe of choice prepared by my three daughter's for Mother's Day. Steps: 1. In large pan, heat 2 tablespoons olive oil over medium heat. Saute 1 chopped onion until translucent then add 1/4 cup chablis and reduce until almost gone. Add 6-8 minced garlic cloves and saute another three minutes; not allowing garlic to brown too much. Add one 14 ounce ( .5 kg) can of chopped tomatoes with basil (if available) and stir. 2. Next, add 1 cup whole pitted kalamata olives, 2 tablespoons capers, 1 teaspoon herbs de provence and 1/2 teaspoon lemon pepper seasoning or 1 teaspoon all purpose Greek Seasoning, 1/2 teaspoon salt, and black pepper to taste. Stir and allow to simmer for 5-8 minutes. Stir, taste and adjust seasoning. 3. Add 4 washed and paper towel dried filets of fish to the pan with the sauce, lightly salt and pepper top of fish, cover pan and allow to cook 10-12 minutes if filets are thick, or until fish begins to flake (use a fork to see if it pulls apart easily in the center). 4. Serve over Chablis Risotto with a slice of lemon and chive or chopped fresh heirloom multicolored tomatoes and parsley. 20h ago Chablis Risotto Although creamy risotto originated in Italy and full bodied Chablis wine originated in France, the marriage of the two in this recipe resonates with a subtle hint of floral notes alongside its counterpart, the velvety arborio. Steps: Boil 3 cups chicken stock in medium pot. In a large pan with a lid, heat 2 tablespoons olive oil and 2 tablespoons butter over medium heat. Add 1/2 chopped medium sized onion and saute until translucent, about 3 minutes. Add two cups of arborio rice to the pan and blend with onions, constantly stirring until the rice becomes more milky in color (about 2 minutes). Pay careful attention—avoiding the rice from turning brown. Immediately add 3 cups of hot chicken stock, 1/2 cup of Chablis wine, 1 teaspoon salt and 1/2 teaspoon of thyme. Stir and bring to a simmer. Cover, decrease to low flame and allow to cook for 20 minutes. Remove lid and tilt pan to check for liquid. If there is any liquid left, allow rice to cook a few minutes longer until all liquid is absorbed. Fluff with fork and enjoy.