Ingredients

6 Italian sausages, hot or mild
1 sweet bell pepper, finely chopped
1 tomato, finely chopped
¼ cup / 50 mL pitted black olives, diced
3 cups / 750 mL shredded mozzarella cheese
½ cup / 125 mL grated Parmesan cheese
1 tsp / 5 mL dried basil leaves
1 clove garlic, minced
Pinch red pepper flakes
5-6 large flour tortillas
Cooking spray

Directions

1. Preheat oven to 400ﹾF.
2. Remove sausage meat from casings.
3. In large skillet, cook sausage meat over medium-high heat until lightly browned, breaking up larger pieces with spatula, about 10 minutes. Transfer to plate lined with paper towels to drain grease.
4. In large bowl, combine sausage meat with bell pepper, tomato, olives, cheeses, basil, garlic and hot pepper flakes.
5. Lightly coat one side of tortilla with cooking spray. Place coated side down on a parchment-lined baking sheet.
6. Spoon about ¾-cup of mixture on one half of each tortilla. Fold unfilled side over and press edges together.
7. Bake quesadillas in preheated oven for 10-12 minutes or until golden brown.
8. Allow to cool slightly and then cut each tortilla into four wedges.

Ingredients

2 cups / 500 mL all-purpose flour
2/3 cup / 160 mL cocoa powder
1 tsp + ½ tsp / 7 mL instant espresso powder
1 tsp / 5 mL baking soda
¼ tsp / 1 mL salt
1 ½ cups / 375 mL granulated sugar
1 cup / 250 mL unsalted butter, softened
2 large eggs, at room temperature
2 tsp / 10 mL vanilla extract
1 ½ cups / 375 mL semi-sweet chocolate chips
6 strips bacon, cooked crisp, drained and chopped

Directions

1. Preheat oven to 350ﹾF.
2. In medium mixing bowl, combine flour, cocoa powder, espresso powder, baking soda and salt. Set aside.
3. In large mixing bowl, beat sugar with butter, eggs and vanilla extract using an electric mixer; beat until fluffy and smooth.
4. Gradually add flour mixture.
5. Stir in chocolate chips and bacon.
6. Drop dough by the tablespoon or a 1 ½-inch cookie scoop onto parchment-lined baking sheets about 2 inches apart.
7. Bake cookies for 10-12 minutes in preheated oven or until lightly browned around the edges. Cool cookies on the pans 2 to 3 minutes before transferring to a wire rack to cool completely.

Ingredients

1 lb / 0.5 kg pork loin centre chops, boneless, well-trimmed, about ½-inch / 1.25 cm thick
1 Tbsp / 15 mL canola oil
1 Tbsp / 15 mL butter
1 cup / 250 mL chopped yellow onion
2 cloves garlic, minced
¾ lb / 340 g mixed mushrooms, quartered or coarsely chopped
1 Tbsp / 15 mL all-purpose flour
¾ cup / 175 mL sodium-reduced beef broth
1 Tbsp / 15 mL EACH Dijon mustard and tomato ketchup
2 tsp / 10 mL Worcestershire sauce
1 tsp / 5 mL ground paprika
½ cup / 125 mL sour cream
Salt and ground black pepper to taste
Hot cooked rice for serving *
Large dill pickles, chopped for garnish *

Directions

1. Place chops on cutting board. With sharp knife, slice chops across the grain into thin strips, about ¼-inch thick and 1 ½ to 2 inches long.
2. In large sauté pan, heat oil over high heat. Stir-fry pork for a few minutes, just until lightly browned on both sides.
3. Remove from pan onto a clean plate. Cover loosely with foil to keep warm.
   In same pan, heat butter over medium-high heat until melted. Add onion, garlic and mushrooms to pan. Sauté just until mushrooms cook down, about 5 minutes.
4. Add flour; stir mixture until vegetables are evenly coated, about 1 minute.
5. Add broth, stirring continuously until mixture thickens.
6. Add mustard, ketchup, Worcestershire sauce and paprika; stir to combine. Reduce heat to medium-low.
7. Add sour cream; stir until mixture is well-blended.
8. Return pork and any juices to skillet. Stir to combine and simmer until pork is heated through, about 3 minutes.
9. Season with salt and pepper according to taste.
10. Serve Stroganoff over hot cooked rice and garnish with chopped dill pickle.

** Alternatively, serve Stroganoff over hot cooked egg noodles and garnish with chopped parsley.

Ingredients

1 cup / 250 mL white rice
2 Tbsp / 30 mL butter, divided
½ tsp / 2 mL curry powder
2 Tbsp / 30 mL EACH dried cranberries, coarsely chopped toasted almonds
¼ tsp / 1 mL salt
4 pork loin centre chops, bone-in, about 1 ½-inch / 3.75 cm thick
2 tsp / 10 mL canola oil
2 medium yellow onions, sliced into thin wedges
8 oz / 250 g white mushrooms, sliced

Directions

1. Prepare rice according to package directions. Combine with 1 Tbsp / 15 mL butter, curry powder, cranberries, almonds and salt.
2. With sharp knife, cut a pocket in the side of each chop.* Open pocket with your fingers. Stuff with ¼ to ⅓ cup rice mixture.** Tie with butcher string or secure with toothpicks. Place on a rack in a shallow pan.
3. Preheat oven to 375°F. Brush chops lightly with canola oil. Bake, uncovered, 45-60 minutes or until instant-read thermometer inserted into thickest part of meat (not stuffing) registers 155°F.
4. Meanwhile, in large skillet, heat remaining butter and canola oil over medium-high heat. Add onions. Sauté over medium heat, about 15 minutes, stirring occasionally.
5. Add mushrooms; cook 10 minutes more, stirring occasionally.
6. When chops are done, remove from oven, tent loosely with foil and let rest 5 minutes. Remove butcher string.
7. Serve chops topped with onion-mushroom mixture.

* Boneless butterflied loin chops may be substituted for the thick chops

** Keep any remaining stuffing warm and serve with chops.