Now you know what to do with that leftover grilled corn! Ingredients 4 oz. cream cheese, softened 250 mL/1 cup fresh grilled/leftover or frozen corn, thawed 180 mL/3/4 cup Spicy Chipotle Ranch Dressing 250 mL/1 cup shredded Mexican-blend cheese (For spicy version, use Mexicana or Inferno Havarti from Say Cheese) Tortilla chips Directions In medium bowl with mixer on medium, beat cream cheese, corn, Spicy Chipotle Ranch and 1/2 cup Mexican-blend cheese. Transfer to 500 mL/2-cup ovenproof baking dish and top with 125 mL/1/2 cup Mexican-blend cheese. Bake at 190°C/375°F 10 minutes or until bubbling. Serve warm with tortilla chips. Makes about 375 mL or 1 1/2 cups.

Vinaigrette 2 ounces red wine vinegar 1 tbsp / 15 ml minced shallot 1 tsp / 5 ml prepared mustard 2 tsp / 10 ml honey 1/4 tsp / 2 ml salt 1/4 tsp / 2 ml pepper 3 ounces extra virgin olive oil Salad 1/2 cup / 125 ml walnut halves 1 tbsp / 15 ml olive oil 5 ounces baby lettuce, washed and dried 1 Asian or Bosc pear 1 cup / 250 ml / 6 ounces crumbled Gorgonzola Raspberries (optional) for garnish In a small jar, combine the vinegar, shallot, mustard, honey, salt and pepper. Add olive oil and shake to incorporate. Shake again before serving. In a hot saute pan, toss olive oil and walnuts quickly to toast (about 1 minute). Separate the lettuce equally onto four chilled plates. Cut the pears into quarters and core. Thinly slice the pear…

4-6 leaves Savoy cabbage 8 strips, smokey bacon, chopped 1 tbsp / 15 ml butter 6 medium potatoes, peeled and thinly sliced 1 tsp / 5 ml fresh thyme leaves or 1/2 tsp / 2.5 ml dried thyme 2 cups / 500 ml old Cheddar cheese, shredded (Applewood Smoked will work well from Say Cheese) Cook sliced cabbage in boiling, salted water for 2 minutes to blanch, then drain under cold running water to refresh and cool. Let cabbage stand in colander to drain for at least 5 minutes. Squeeze out excess moisture before slicing finely. Chop bacon and saute in butter until it starts to brown. Remove bacon from fat with a slotted spoon and reserve fat. Rinse sliced potatoes and pat dry, then toss in a bowl with 3-4 tbsp (45-60 ml) of reserved bacon fat, thyme, salt and pepper. Brush a…

Use a mild cheese so the flavours of the pink peppercorn and lemon can shine. Serves four as a starter. For the pasta 3 tbsp / 45 ml olive oil 3 medium eggs 330g ’00’ flour, plus more for rolling ½ tsp / 2.5 ml turmeric Grated zest of 3 lemons Semolina For the filling 300g creamy, mild goat’s cheese ½ tsp / 2.5 ml Maldon sea salt 1 pinch chilli flakes Freshly ground black pepper 1 egg white, beaten To serve 2 tsp / 10 ml pink peppercorns, crushed 1 tsp / 5 ml roughly chopped tarragon Grated zest of 1 lemon Lemon juice (optional) Rapeseed oil Mix the oil and eggs. Put the flour, turmeric and zest in a food processor, add the oil and egg mix, and blend to a crumbly dough (it may require extra flour or oil). Once the…

This is an easy dessert laced with honey, topped with honeycomb bits and sea salt. 2 cups / 500 ml full-fat plain Riviera Greek yogurt from Say Cheese 1/4 cup / 60 ml heavy cream 1/2 cup / 125 ml runny honey 1 tbsp / 15 ml lemon juice 1 tsp / 5 ml Maldon salt 1/4 cup / 60 ml honeycomb, chopped into 1/4-inch pieces In a large bowl, mix yogurt, cream, honey and lemon juice until combined. Refrigerate for 1 hour. Process in ice-cream machine for 25 minutes. Meanwhile, break up honeycomb with a fork. When ice cream is thickened, stir in salt and honeycomb to the frozen-yogurt mixture. Stir to combine, then place in container and freeze at least 12 hours; 24 is preferable. If you don’t have an ice-cream maker, purchase good-quality vanilla ice cream or frozen yogurt and top…

For the salad: 2 lb potatoes (like Red-Skinned or Russet), washed (Large or small) 1 tsp/ 5 ml salt 1 medium red onion, sliced 4 slices smoked salmon (about 5 oz), cut into strips 1 tbsp / 15 ml capers (optional) For the dressing: 1/4 cup / 60 ml half and half 1/2 / 125 ml cup fat free plain Riviera fresh yogurt from Say Cheese 1 tsp / 5 ml Dijon mustard 1 tbsp / 15 ml lemon juice 1 tbsp / 15 ml fresh dill, chopped Directions Peel the potatoes if needed (I prefer to leave the skin on), cut them into 1-inch pieces and rinse them. Place potatoes in a large pan, cover with water, add salt and cook on high heat. Bring the water to a boil and cook 10 minutes. Drain the potatoes in a colander and let cool…