BLACK COD FISH CAKES WITH TARRAGON CAPER AIOLI

1 1/2 lb. (750g) black cod (sable fish fillets), skinned
1 medium onion, diced
2 garlic cloves, minced
1 large egg
2 large egg whites
1/4 cup (60 ml) Worcestershire sauce
1 tsp (5 ml) cayenne
3/4 cup (180 ml) low-fat Italian dressing
2 tsp (10 ml) sea salt
1 1/2 cups (350 ml) bread crumbs
Tarragon Caper Aioli
1 cup (250ml)low-fat mayonnaise
1/2 cup (125 ml) non-fat sour cream
1 1/2 Tbsp. (20 ml) fresh lemon juice
3/4 tsp (4 ml) tarragon
1 Tbsp (15 ml) capers, rinsed, drained

SWEET POTATO, PARSNIP, AND APPLE BISQUE

1 garlic clove, minced
1 medium sweet onion, chopped
1 medium leek, cleaned, white part chopped
2 Granny Smith apples, peeled, cored, chopped
3/4 LB (350g) sweet potatoes, peeled, sliced
1/4 LB (125g) parsnips, peeled, sliced
4 cups (1L) low-sodium chicken broth
2 cups (500 ml) evaporated skim milk
1 tsp (5 ml) fresh lemon juice
1/2 tsp (2 ml) lemon zest
Sea salt and freshly ground white pepper, to taste

Heat large pot over medium heat and add garlic, sweet onion, leeks, and 2-3 tbsp of chicken broth. Saute until onions are soft and turning lightly golden. Add apples, sweet potatoes, parsnips, and remaining chicken broth. Bring to a boil, reduce heat, cover, and simmer until vegetables are very soft, about 40 min. Remove fro heat and let cool 10 min.
In food processor, at low speed, process 2 cups of soup mixture until smooth, then add 1/2 cup evaporated milk. Transfer to another pot.
Repeat the blending processes until all the sweet potato mixture and evaporated milk is blended. Stir in lemon juice, zest and season with sea salt and white pepper. Re-warm over medium heat until desired temperature, stirring often. Serves 6.

APPLE STREUSEL CAKE

STREUSEL
2 Tbsp (30 ml) all-purpose flour
2 Tbsp (30 ml) pure cane sugar
1/8 tsp (.5 ml) ground cinnamon
1 Tbsp (15 ml) unsalted butter
2 Tbsp (30 ml) sliced almonds

CAKE
3/4 cup (180 ml) pure cane sugar
1/4 cup (60 ml) low-fat cream cheese, softened
2 Tbsp (30 ml) unsalted butter
2 Tbsp (30 ml) unsweetened applesauce
2 Tbsp (30 ml) amaretto or almond liqueur
1 tsp (5 ml) almond extract
1egg
3/4 cup (180 mL) all-purpose flour
1/2 cup (125 mL) whole wheat pastry flour
1/2 tsp [2 mL) baking powder
1/4 tsp (1 mL) baking soda
1/4 tsp (1 mL) sea salt
3/4 cup (180 mL) low-fat buttermilk
Non-aerosol vegetable oil spray
1 1/2 cups (350 mL) apple, peeled, cored, thinly sliced

To prepare streusel: combine flour, sugar, and ground cinnamon; cut in butter with a pastry blender or two knives until mixture resembles coarse meal. Stir in almonds.
To prepare cake: beat sugar, cream cheese, butter, and applesauce in large bowl with mixer at medium speed until smooth. Add amaretto, almond extract, and egg, beating well.
Lightly spoon flours into dry measuring cups, levelling with a knife. Combine flours, baking powder, baking soda, and sea salt in medium bowl, stirring well with whisk. Add flour mixture to egg mixture alernating with buttermilk, beginning and ending with flour mixture.
Pour batter into 9 inch (23 cm) round cake pan sprayed with oil; sharply tap pan once on counter to remove air bubbles. Arrange apple slices over batter, and sprinkle with streusel mixture. Bake at 350 F (180 C) for 45 min. or until a toothpick comes out clean. Cool completely on wire rack. Cut into 12 wedges. Dust with icing sugar before serving. Serves 12.

ROASTED BUTTERNUT SQUASH AND CARROTS WITH SAGE

1 3/4 LB. (800 g) Butternut squash, peeled, seeded, cut into 1 1/2 inch pieces.
1/2 LB. (225 g) carrots, peeled, cut into 1 1/2 inch pieces
1 1/2 cups (350 ml) grapes
1 medium red onion, cut into 1 inch pieces
1 Tbsp (15 ml) fresh sage, thinly sliced
1 tsp (5 ml) extra-virgin olive oil
Sea salt and freshly ground black pepper
2 Tbsp. (30 ml) pine nuts, toasted

Preheat oven to 425 F (220 C). Combine butternut squash, carrots, grapes, red onions, and sage in large bowl. Drizzle with oil. Season generously with sea salt and pepper. Toss to coat.
Spread vegetables out on large rimmed baking sheet. Roast until squash, carrots, and onion begin to brown, stirring occasionally, about 35-40 min. Transfer to plate. Sprinkle with toasted pine nuts. Serves 6.