Grilled Avocado with Lemon, Tomato and Herbs

This delicious, tasty appetizer helps keep the heat out of the kitchen. Simple and elegant enough for entertaining, you could add protein ie. grilled prawns to make a lovely light lunch.

Grilled Avocado with Lemon/ Tomato and Herbs
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  • 2 medium ripe avocados, cut in half, pit removed
  • 2 lemons, cut in half
  • 6-8 cherry tomatoes, chopped
  • ½ cup mixed herbs (ie. basil, chives,rosemary oregano)
  • 1 Tbsp extra virgin olive oil
  • ¼ cup toasted pine nuts
recipe by STIR Cooking School


Grill the avocado until there are grill marks

Grill the lemon until brown and caramelized

Mix the tomatoes and herbs with the olive oil

Squeeze the caramelized lemon onto the avocado and top with

tomato mixture and toasted pine nuts

See more BBQ ideas here

Avocado Pesto recipe

Chock full of anti-oxidants, vitamin C, anti-microbial agents, bio-flavonoids, fiber and flavour!!


Avocado Pesto recipe
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  • 1 ripe avocado
  • 3 cups organic baby kale
  • 2 cups organic fresh basil
  • 1 cup organic fresh thyme(substitute 4 tbsp. dry )
  • 6 garlic cloves
  • 1 cup water
  • ¼ cup squeezed lemon juice
  • 1 tsp. sea salt
  • ½ tsp ground pepper
recipe by STIR Cooking School


Blend all ingredients in blender. Place in a jar or bowl.Chill until really to use. Cover the top to avoid oxidization(turning brown)

Serving suggestions:

Serve on shiritaki noodles, zucchini zoodles or yam noodles.

Spread on toast and top with poached egg or in your favorite

wrap. Drizzle on fish, chicken, prawns or pizza.

Add a bit more water and toss with salad greens for a refreshing, delicious dressing.

This pesto should be used in the same day as it will oxidize.

Healthy FAT is where it’s at..

Cruising the grocery store aisles I have noticed that there are still some low fat products out there…throwbacks to when we thought all fat was bad and we could replace it with refined carbohydrates and sodium-laced products instead. What grew out of that low fat notion was a crazy ride. Fat became the demon and carbohydrates, of every ilk, became the stars.
Our food industry was bursting with packaged, processed foods claiming to be fat-free. Some were already naturally fat free i.e. frozen peas…fat free!?

We have since gained wisdom and knowledge through research to help us realize that not all fat is bad. Yes there are the really bad fats, trans-fats to avoid at all cost and no one is saying that a diet of solid saturated fats is healthy.

The fats we are talking about are the mono and poly unsaturated fats that play a vital role in a healthy diet.

If everyone exchanged their morning muffin or boxed cereal for a handful of walnuts and a piece of fruit, a serving of full fat yogurt and berries, or some nut butter on multi grain toast… maybe we could decrease the need to keep snacking creating a huge surplus of calories being converted to fat.

The interesting thing with dietary fat is that is creates satiety. Carbohydrates, especially the refined ones found in most breakfast cereal, processed snacks and convenience foods are not satisfying resulting in us craving another refined carbohydrate snack. Quite the rollercoaster ride for our insulin as it desperately attempts to keep that blood sugar in balance.

Try adding healthy fat to your diet…you will notice fewer cravings, have more success at portion control, and experience skin, digestion and overall health benefits.

Here is a quick cheat sheet of healthy fats; pick and choose your favourites!

  • nuts and seeds
  • nut and seed butters
  • chia, flax and hemp seeds
  • full fat dairy (cheese, yogurt, milk, cream)
  • coconut oil
  • nut oils
  • extra virgin olive oil
  • olives
  • dark chocolate
  • wild salmon, other oily fish
  • free range eggs
  • grass fed organic beef

Join our Big FAT surprise class where Kelli and I will wow you with delicious healthy fat recipes. Taste, Learn and Experience.


The BIG Fat Surprise

Join Stir Cooking School for this interactive workshop and learn why good fats should play a major role in your diet! De-mystify the world of fats, including the misconception that all fats make you fat. Learn how to choose fats that offer health benefits to you and your family.

Take away recipes, knowledge and a goodie bag which includes a bottle of Kazousi Raw Olive Oil!

Tickets are $25.00 and are available in-store or online here:

Plant Proteins Cooking Class

Do you want to decrease the meat in your weekly menu? Are you wondering where to get protein without eating meat? This class is designed to educate and empower you to cook protein-rich, plant-based meals for breakfast, lunch and dinner. Build your confidence and increase your repertoire of vegetarian/vegan recipes in this delicious, educational class!


Plant Based Proteins

Traditional Hummus and Flavour Variations

Making your own hummus is easy.  Starting from dried chickpeas instead of canned increases the nutrition, the taste and helps you save money!

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  • 2 cups chickpeas, soaked, cooked and drained
  • 1/3 cup tahini
  • 2 Tbsp olive oil
  • 1/3 cup parsley
  • 2 Tbsp lemon juice
  • salt to taste
  • 1-2 garlic cloves, minced
recipe by STIR Cooking School


Add all ingredients to food processor, process until smooth. Add small amounts of water if needed to puree well. Adjust seasoning and lemon juice level and adjust if necessary.


• Pesto

• Sundried Tomatoes and Oregano

• Cooked Beets (on its own or with dill)

• Roasted Sweet Potato

• Roasted Red Peppers

• Caramelized Onions

• Curry Spices and Cooked Carrots

• Spicy Chipotle and Cilantro (swap out lemon juice for lime juice)


MEZE (Mezze)

There are many spellings of this word as it appears in Persian, Turkish, Serbian, Albanian, Armenian, Lebanese and endless other cultures.

Historically Meze refers to cuisines in the Ottoman Empire originating in Persia meaning to taste/snack.

Every country has different traditional foods that are included on the Meze platter or sharing table.

In Lebanon and Cyprus the meze is often a meal. Groups of dishes arrive at the table 4 or 5 at a time. Reflecting the season, the pattern is usually olives, tahini, salad and yogurt, followed by veggie and egg dishes. Next are the small meat and fish dishes with their accompaniments.

The larger dishes that follow include whole fish, meat and stews.

When snails or certain veggies are in season, they will be featured.

With the volume of food being served, the idea is to eat slowly, socialize and share. The Meze is not a rushed affair but rather a forum to gather and debrief about the day, exchange stories and relax.

Alcohol served with the Meze is traditionally distilled drinks including raki, arak, and ouzo. Beer, wine and spirits are also paired with the meze platters.

Meze is a great way to entertain! Have friends bring different contributions to the Meze platters. Buy some Turkish or Persian unleavened bread, chill beer and wine and you are all set for an evening of socializing and tasting  “Lebanese style”.

We can’t wait to share our Meze building class with you! We will be featuring meze with spiced olives, hummus, baba ganoush, feta, chicken skewers, labneh, lentil salad, falafels and more!

Join us April 10th 6-9pm, Lucky’s Liquor Gourmet mezzanine Kitchen Country Club Mall.

Lebanese Mezze Feast Cooking Class