VEGETABLE ROSE TART

Found this recipe from Buona Pappa, and I used Epicure's Sun-kissed Tomato Dip Mix to flavour it. Try it with your favourite dip mix!

1 square puff pastry
2 eggs
475 g. ricotta cheese
1/2 c. grated Parmesan cheese
1 c. grated mozzarella cheese
2 tbsp. Epicure dip mix (I used Sun-kissed Tomato, but it would be great with 3 Onion, Cheese Chives & Bacon, Herb & Garlic, etc)
2-3 carrots
1 zucchini
1-2 purple squash or carrots (or try an eggplant)
olive oil
salt

Roll out puff pastry and place in a pie plate. Put parchment paper inside and fill crust with dry beans to keep it from puffing up while baking. Bake at 350 F for 20 minutes, then remove the parchement paper and beans. Mix eggs, cheeses, and seasonings and spread into the crust. Slice vegetables with a mandolin or Epicure's Ceramic Slicer so that you have long, thin strips. Put them in a bowl and microwave for 1 minute to soften them up so that you can roll them. Roll each slice and stick it in the cheese mixture, then brush with a bit of olive oil and season with salt. Bake at 375 F for 45-50 minutes.

MEXICAN GRILLED CORN

Another recipe from Parents magazine. Here is the original link.

butter
Epicure's Chili Lime Sansel
cilantro, chopped
crumbled cheese (original recipe called for Cotija cheese, but I couldn't find that so it said to use any hard, salty cheese like Parmesan)
corn on the cob

Grill corn over medium-high heat, turning occasionally, for about 10 minutes. Brush with butter, season with Chili Lime Sansel, and then sprinkle with cilantro and cheese.

Photo from Parents magazine because I can't find my camera and their picture is so pretty anyway.

MONTREAL CHICKEN WITH ROOT BEER GLAZE

This recipe is from the magazine Parents. Here is the original recipe.

1 c. root beer
1 c. ketchup
1/2 c. orange juice
1/4 c. honey
2 tbsp. Worcestershire sauce
1 tsp. liquid smoke
3 lbs. bone-in, skin-on chicken pieces
Epicure's Montreal Chicken Rub
2 limes, quartered

Bring first 6 ingredients to a boil and then simmer until it starts to thicken. Rub chicken with Montreal Chicken Rub and let it sit at room temperature for 30 minutes. Turn on the burners on one side of the barbeque, and sear the chicken over direct heat for about 8 minutes, turning once or twice. Move chicken to the other side of the barbeque and cook, covered, over indirect heat for about 12 minutes, turning once or twice.  Baste with the sauce and continue cooking for a few more minutes (covered), and repeat this 2 or 3 times. Grill lime wedges and squeeze over chicken before serving.

Photo from Parents magazine, because my camera is hiding somewhere in my house and I can't find it.