Vegetable and Fruit Dishes


Hollywood Bogaerts Chocolate Covered Pears



Serves: 12 to 14

Hands-on time: 40 minutes Total time: 55 minutes


12 to 14 small pears (any variety)

7 oz dark unsweetened chocolate (70% cocoa or greater)

1 tsp ground cinnamon

1 tsp ground ginger

1/2 tsp ground nutmeg

Pinch ground cayenne pepper,

Optional 3/4 cup chopped toasted unsalted walnuts or pumpkin seeds – I like pecans or hazlenuts

1/4 cup pure maple syrup

1/2 tsp pure vanilla extract

2 tbsp arrowroot powder

INSTRUCTIONS: Insert skewers into pears through stem end. Set aside. In a heat-proof bowl set over top of a pot of barely simmering water, add chocolate, cinnamon, ginger, nutmeg and, if desired, cayenne. Stir until chocolate melts. Remove from heat. Holding skewers, immediately dip pears in chocolate to coat; if necessary, use a heat-proof spatula to cover completely. Shake off excess and sprinkle with nuts. Transfer pears stem side up to a parchment-lined baking sheet and set aside at room temperature until chocolate hardens, about 20 minutes. In a small saucepan, whisk maple syrup, vanilla and arrowroot. Heat on medium and cook, whisking constantly, until thick, about 5 minutes. Chill in freezer for 5 minutes, then drizzle over pears. Let cool.

Hollywood Bogaerts Creamy Cauliflower Sauce


Creamy Cauliflower Sauce INGREDIENTS 8 large cloves garlic, minced 2 tablespoons butter 5-6 cups cauliflower florets 6-7 cups vegetable broth or water 1 teaspoon salt (more to taste. I also like Pink salt) ½ teaspoon pepper (more to taste) ½ cup milk (more to taste) INSTRUCTIONS Garlic: Saute the minced garlic with the butter in a large nonstick skillet over low heat. Cook for several minutes or until the garlic is soft and fragrant but not browned (browned or burnt garlic will taste bitter). Remove from heat and set aside. Cauliflower: Bring the water or vegetable broth to a boil in a large pot. Add the cauliflower and cook, covered, for 7-10 minutes or until cauliflower is fork tender. Do not drain. Puree: Use a slotted spoon to transfer the cauliflower pieces to the blender. Add 1 cup vegetable broth or cooking liquid, sauteed garlic/butter, salt, pepper, and milk. Blend or puree for several minutes until the sauce is very smooth, adding more broth or milk depending on how thick you want the sauce. You may have to do this in batches depending on the size of your blender. Serve hot! If the sauce starts to look dry, add a few drops of water, milk, or olive oil. NOTES Nice additions: add a little bit of olive oil for the flavor and to help keep the sauce really smooth. Parmesan cheese or nutritional yeast. **Serving size is 1/2 cup. Toss with your favourite pasta, zucchini or spaghetti squash!

Hollywood Fit Studio – Carleton Place

Hollywood Bogaerts Cheesy Kale Chips


1 Cup of raw sunflower seeds
1 bunch of Kale
Braggs Soy Sauce
Nutritional Yeast

Soak sunflower seeds in water over night. Drain and rinse. Tear kale into smaller pieces, rinse and dry in salad spinner. Add sunflower seeds, Braggs, nutritional yeast and tumeric to the blender. This is all based on taste!
Whiz it up and add water as you go to create the texture you like. I like it the same consistency as a creamy salad dressing.
Don’t be shy with the tumeric and nutritional yeast….it is packed with nothing but goodness for your body! Check out the links below!
Next! Put kale in large bowl and pour mixture overtop. Gently massage the mixture onto the kale (I like as much sauce as the kale leaves can handle). Lay flat on dehydrater trays and wait for the magic to happen!
Keep in an airtight container…not sure how long, because they never last more than 2 days in my house!

Note: kale can be eaten as a salad. Follow steps up until massaging leaves. Also try adding Onion and garlic powder as well as some herbs!

Nutritional Yeast:


Hollywood Bogaerts Fabulous Acorn Fries


Acorn Squash Fries

🌟Peel acorn and slice into fries
I(I prefer to slice, then peel)
🌟Put acorn fries into a bowl and add oil of choice, pressed garlic, thyme, oregano and powdered cheese like parmesan or nutritional yeast.

Mix to coat fries and spread bowl mixture out onto a baking sheet.
Bake at 400 for approx 30 min flipping half way.

Dipping Sauce
Mayo, honey and chili powder (optional)

Hollywood Fit Studio – Carleton Place

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Hollywood Bogaerts Goal Cruncher Salad


There will be no boring salads in my life!!
Spiraled Zucchini
Romaine lettuce
Seasoned ground turkey
1 whole egg
Nutritional yeast

‪#‎hollywoodhaymaker‬ ‪#‎hollywoodfit‬ ‪#‎raw‬ ‪#‎goalcrusher‬‪#‎eatforthebodyyouwant‬ ‪#‎fuelyourbodyright‬ ‪#‎inspireothers‬ ‪#‎lovefoodpics‬‪#‎dontcareifyoudontlikefoodpics‬

Braised Watermelon Radishes



from Goodness Greeness

Did you know that when you cook radishes they become soft and sweet? True story! These watermelon radishes are simply gorgeous and get their name from their light green exterior and bright magenta interior, almost mimicking a watermelon. Once they are cooked they look very similar to a red beet but they have a distantly sweeter and lighter taste. Give this recipe a try and change the way you think about radishes.


8 oz organic watermelon radishes, cut into quarters
2 tbsp unsalted butter
1 tbsp honey
salt and black pepper, to taste
coarse sea salt, for garnish


  1. Place the quartered watermelon radishes in a small pot.
  2. Add enough cold water to just barely cover the radishes.
  3. Next add the butter, honey and salt and black pepper to taste.
  4. Bring the mixture up to a boil and reduce down to a simmer.
  5. Cook the radishes until they are tender and water has reduced down to a “glaze” and syrupy consistency.
  6. If the water evaporates too quickly and the radishes are too hard then add more water. If there is too much liquid leftover and the radishes are cooked through, remove the radishes from the pan and increase the heat to high. Simmer the liquid mixture until it is syrupy and then add the radishes back to the pan.
  7. Serve the radishes in a small bowl and garnish with coarse sea salt sprinkled on top.

Farmers’ Market Salad


1 cup shelled walnuts
1/4 cup olive oil
2 tablespoons miso paste
2 tablespoons white wine vinegar
2 teaspoons honey
Juice of 1 lemon
Freshly ground black pepper
Two 5-ounce packages mixed baby greens
2 pears, thinly sliced
4 ounces crumbled feta

Preheat the oven to 350 degrees F.
Place the walnuts on a sheet tray and cook until toasted, 8 to 10 minutes, and then cool to handle. Chop the walnuts and reserve.
In a medium bowl combine the olive oil, miso, vinegar, honey and a pinch of pepper. Whisk until well blended. Taste, and adjust the seasoning with salt and more pepper if necessary.
In a large bowl combine the greens, pears, feta and toasted walnuts. Add the dressing and toss to evenly coat. Transfer the salad to serving plates and serve immediately.
Recipe courtesy of Daphne Brogdon

Edible Apple Art for Kids


Wild Leek and Potato Soup


Portion size

4 to 6
Ingredients2 tbsp (30 mL) butter3 cups (750 mL) chopped wild leeks2 cups (500 mL) chopped Yukon Gold potatoes1/2 tsp (2 mL) salt1/3 cup (75 mL) 10% cream or milkTo change the number of servings, enter the number, then press “calculate”.Serving Calculator
Calculateor resetPreparation
In large pot, melt butter over medium-low heat; cover and cook leeks, stirring occasionally, until tender, 7 minutes.

Stir in potato and salt; cook, stirring, for 2 minutes.

Add 6 cups (1.5 L) water; bring to boil. Reduce heat and simmer, covered, until potato is tender, about 30 minutes. Let cool for 10 minutes.

In blender, purée soup in batches; press through fine sieve into clean pot to extract all liquid. (Make-ahead: Refrigerate in airtight container for up to 3 days.) Stir in cream; gently heat until steaming


Garlic scapes are the “flower stalks” of hardneck garlic plants, although they do not produce flowers. These stalks start to appear a month or so after the first leaves. They are usually cut off of the plant, since leaving them on only diverts the plants strength away from forming a plump bulb. If left on, they eventually form small bulbils that can be planted to grow more garlic, but it takes 2–3 years for them to form large bulbs. Many gardeners simply toss their scapes in the compost, but garlic scapes are both edible and delicious, as are the bulbils.

Along the same lines, young garlic plants that are pulled to thin a row are referred to as “green garlic”. Used in the same manner as green onions, these too make excellent eating.

Brie and Garlic Scape Pizza


From Love N Olive Oil

Brie and Garlic Scape Pizza

Makes 4 personal-size pizzas. Dough recipe from Peter Reinhart’s The Bread Baker’s Apprentice, via 101 Cookbooks.


2 1/4 cups unbleached bread flour
3/4 teaspoon salt
1/2 teaspoon instant yeast
2 tablespoons olive oil
7/8 cup (7 ounces) water, ice cold (40°F)
Semolina flour OR cornmeal for dusting

8 oz. soft brie cheese
8-10 garlic scapes, thinly sliced on the bias (about 2 cups)
olive oil
sea salt
freshly cracked black pepper


Stir together the flour, salt, and instant yeast in the bowl of an electric mixer. Add the oil and the cold water and stir on low speed until the flour is all absorbed. Switch to the dough hook and mix on medium speed for 5 to 7 minutes, or as long as it takes to create a smooth, sticky dough. The dough should clear the sides of the bowl but stick to the bottom of the bowl. The finished dough will be springy, elastic, and sticky, not just tacky.

Transfer the dough to floured work surface. Prepare a baking dish by lining it with lightly oiled parchment paper. Cut the dough into 4 equal pieces. Sprinkle flour over the dough. Gently round each piece into a ball. If the dough sticks to your hands, lightly dip your hands in flour. Transfer the dough balls to the prepared dish, Mist the dough generously with spray oil and slip the pan into a food-grade plastic bag or cover with plastic wrap.

Refrigerate overnight (or up to 3 days). At this point the dough can also be frozen; simply wrap each ball indvidually in plastic wrap and place inside a zippered freezer bag. Transfer to the refrigerator the day before you plan on baking them.

Remove dough from refrigerator and rest at room temperature for 2 hours. On a lightly floured work surface, gently press the dough into flat disks about 1/2 inch thick and 5 inches in diameter.

At least 45 minutes before making the pizza, place a baking stone either on the floor of the oven (for gas ovens), or on a rack in the lower third of the oven. Heat the oven as hot as possible, 500 to 550 degrees F. If you do not have a baking stone, you can use the back of a sheet pan, but do not preheat the pan.

Generously dust a peel or the back of a sheet pan with semolina flour or cornmeal. Make the pizzas one at a time. Dip your hands, including the backs of your hands and knuckles, in flour and lift I piece of dough by getting under it with a pastry scraper. Very gently lay the dough across your fists and carefully stretch it by bouncing the dough in a circular motion on your hands, carefully giving it a little stretch with each bounce, and continue to stretch/toss until the dough is approximately 7″ across and uniformly thin. If you have trouble tossing the dough, or if the dough keeps springing back, let it rest for 5 to 20 minutes so the gluten can relax, and try again.

Lay the stretched dough on the peel or pan, making sure there is enough semolina flour or cornmeal to allow it to slide. Lightly brush with olive oil, and poke it a few times with a fork so it doesn’t bubble.

Spread 2oz of brie cheese on each crust. You can also use slices if your brie is too firm to spread. Sprinkle evenly with 1/4 of garlic scapes. Season with sea salt and pepper.

Gently slide the topped pizza onto the stone (or bake directly on the sheet pan) and close the door. Bake (two at a time) until the bottoms are lightly golden and the cheese is bubbly and just barely browned. Remove from the oven and transfer to a cutting board. Repeat with remaining pizzas. Let rest for 3 to 5 minutes before slicing and servingl

Garlic Potatoes Gratin

Garlic Potatoes Gratin


  1. Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 9×13 inch baking dish.
  2. In the prepared dish layer 1/2 of the potatoes, 1/2 of the cheese, then the remaining potatoes.
  3. Melt the butter in a small skillet over medium heat. Saute garlic until fragrant and golden brown; pour over potatoes.
  4. Combine cream, salt and pepper; pour evenly over potatoes and sprinkle with remaining cheese.
  5. Bake in preheated oven for 75 minutes. Serve immediately.
  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier
  • From

Kale and Potato Cakes With Paprika Lemon Mayo

  • Kale and Potato Cakes With Paprika Lemon Mayo
  • Kale and Potato Cakes With Paprika Lemon Mayo
    Photography by Jeff Coulson

    Kale and Potato Cakes With Paprika Lemon Mayo

    The crunchy exteriors and tender, greenflecked centres make these cakes a tasty way to get your daily dose of healthful greens. If you have time in the morning, prep, shape and refrigerate the cakes— they’ll be ready to fry for a nearly instant dinner when you get home.

    By Rheanna Kish and The Test Kitchen

    Source: Canadian Living Magazine: April 2014

    • Prep time35 minutes
    • Total time35 minutes
    • Portion size4 servings


    • 675 g yellow-fleshed potatoes, peeled and cut in 1-inch (2.5 cm) cubes
    • 4 cloves garlic, smashed
    • 4 cups (1 L) packed finely chopped kale
    • 1/2 cup (125 mL) dry bread crumbs
    • 1/2 cup (125 mL) shredded mozzarella cheese
    • 1 egg
    • 2 green onions, sliced
    • 1 tbsp (15 mL) grainy or Dijon mustard
    • 1/2 tsp (2 mL) salt
    • 1/4 tsp (1 mL) pepper
    • 2 tbsp (30 mL) vegetable oil

    Paprika Lemon Mayo:

    • 1/3 cup (75 mL) light mayonnaise
    • 2 tbsp (30 mL) extra-virgin olive oil
    • 1/2 tsp (2 mL) grated lemon zest
    • 1 tbsp (15 mL) lemon juice
    • 1/4 tsp (1 mL) smoked paprika


    Paprika Lemon Mayo: Stir together mayonnaise, oil, lemon zest, lemon juice and paprika; set aside.

    Meanwhile, in large pot of boiling water, cook potatoes and garlic, adding kale during last 3 minutes of cooking, until potatoes are tender, 10 to 12 minutes.

    Drain and return to pot; cook, shaking pan occasionally, over low heat until dry, about 2 minutes.

    Using potato masher, mash gently until almost smooth with a few small chunks remaining. Stir in bread crumbs, mozzarella cheese, egg, green onions, mustard, salt and pepper.

    In large nonstick skillet, heat half of the oil over medium heat; using 1/3 cup for each cake, drop half of the potato mixture into pan, pressing to make 1/2-inch (1 cm) thick rounds. Cook, turning once, until crisp and golden, about 6 minutes. Keep finished cakes warm; repeat with remaining oil and potato mixture. Serve cakes with mayo

Bored with Steamed Vegetables? How to Give Them a Makeover


10 ways to add flavour to steamed vegetables

1. Sometimes a simple squeeze of lemon or lime juice, together with a sprinkling of salt and black pepper is enough. Simple, yet fresh flavours.

2. Toss through a couple of teaspoons of pesto or harissa.

3. Salad dressings work really well on steamed vegetables. A small amount of olive oil, vinegar and mustard, whisked together and then tossed through your hot vegetables can make all the difference.

4. Chop together some sundried tomatoes, lemon zest and parsley. Add a small amount of olive oil and then toss your vegetables in this mixture.

5. Scatter over some toasted nuts or pepitas.

6. Mix together a small amount of butter, with some black pepper and fresh chives. Keep this in the fridge and dot a teaspoonful onto your steamed vegetables.

7. Steamed vegetables are lovely topped with a dollop of hummous and an extra squeeze of fresh lemon juice.

8. Chop up fresh avocado, coriander and chilli and stir through some lime juice. The avocado melts slightly as it comes into contact with the vegetables and forms a kind of sauce.

9. Make a pangrittata: breadcrumbs mixed with crushed garlic, black pepper, dried oregano and whatever leftover fresh herbs you might have. Cook this in some olive oil in a frying pan, until golden brown. A spoonful of pangrittata over steamed vegetables adds flavour and texture.

10. A quick tahini and garlic sauce is delicious over steamed vegetables. Crush a clove of garlic, mix with a tablespoon of tahini and then whisk in enough water to make it a drizzling consistency.

You don’t have to use a lot of any of these ingredients and a small amount of anything is not going to break the nutritional budget. There’s no reason that good food can’t taste delicious and there’s no reason not to have small amounts of the flavours you love the most.

Asparagus and Mushroom Frittata


50 m 6 servings 199 cals


 Preheat oven to 325 degrees F (165 degrees C).

  1. Melt butter in an oven-safe skillet over medium heat. Stir in olive oil and asparagus, and cook until the asparagus is tender, about 10 minutes. Stir in the mushrooms, and continue cooking about 5 minutes.
  2. In a medium bowl, whisk together eggs, water, and thyme. Pour into the skillet, and reduce heat to low. Cover, and cook 5 minutes.
  3. Transfer the skillet to the preheated oven. Bake 10 to 15 minutes, until eggs are no longer runny. Top the mixture with Parmesan cheese and mozzarella cheese. Turn on the broiler, and broil until cheeses are melted and lightly browned.

Veggie and Fruit Centrepieces from the Magical Mind of Dave Goodings

    1. masterpp.jpgDave Goodings from Almonte is not only a master of furniture creation, like the chair he made me for my Steampunk room in the basement—but he has made made centrepieces out of fresh food.The centrepiece below was made out of green onions and grape tomatoes filled with cream cheese.flowersssLast summer he made this out of a Watermelon
      watermWhat have you done? If you have made anything out of fresh food post your pictures in comments below.Remember the Farmer’s Market opens May 14th!!!