Multiple Canadian Juno Award winner, Bill Bourne, prepares a feast with musician Aysha Wills in this edition of "Celebrity Chefs." Click on the "Watch Video" link for two celebrities for the price of one!

Log on to www.billbourne.com to learn more about the superstar singer songwriter.

The Menu:

Main Course:
Parmesan Baked Salmon
Falafel & Tahini Sauce
Brown Basmati rice
Mixed salad

Dessert:
Maple sugar porridge and nut milk

Brown Basmati Rice
Bring 1.5 cups of water to a boil in a small pot. Add 1 cup of rinsed Brown Basmati rice. Cover; reduce heat to lowest setting for approximately 40 minutes.

Parmesan Baked Salmon
Ingredients:
10-16 oz    large salmon filet
6 tbsp        cold pressed olive oil
1/4 cup      butter
10             garlic cloves
3 tbsp        lemon juice
1/2 cup     orange juice
1.5 cups    freshly grated parmesan cheese

Directions:
Evenly spread 2 to 3 tablespoons of olive oil in a roasting pan. Place salmon filet in roaster, skin side down.
Meanwhile, in a frying pan, add the remainder of olive oil. Add butter and melt on low heat. Add garlic and lemon juice to the melted butter. Fry briefly for 2 to 3 minutes.

Add orange juice and turn off the heat. Add parmesan and mix well. Pour parmesan mixture over the salmon, coating evenly, and add the lid to the roaster.

Bake at 275 degrees F for 20 minutes. Remove the cover and broil to slightly brown the cheese for about 6 to 10 minutes

Falafel
Ingredients:
8 patties   pre-packed frozen falafel
                tahini sauce
1 tbsp      butter

Directions:
Use the frying pan used to prepare the parmesan mixture- no need to clean- fry the frozen falafel for approximately 4 minutes on each side in butter. On low heat, mash the frozen tahini in a bowl and serve.

Mixed Salad
Ingredients:

2 cups            (loose) baby Spinach
1/2                 sliced cucumber
2 tbsp            dried cranberries
2 tbsp             raisins
1 tbsp             sunflower seeds
2 tbsp             cashews
2 heaping tbsp hemp seed hearts
4 tbsp             flax oil
2 tbsp             soy sauce
                       salt and pepper to taste

Directions:
Combine ingredients in a large salad bowl. Add oil and soy sauce; toss.

Dessert
Ingredients:
Porridge:
3/4 cup      millet
3/4 cup      rolled oats
5 cups       water
3/4 cup      sunflower seeds
2 to 4 tbsp flax seeds
1/4 tsp       cinnamon
1/2 cup      pure maple syrup

Nut milk
1 cup        cold water
1/2 cup     almond butter
2 tsp         pure vanilla extract
2 tbsp       raw honey

Directions:
Porridge:
Boil the water in a pot. Add millet and oats and remaining ingredients. Stir and slow cook at very low heat until cooked soft- approximately 20 minutes. Let stand and cool.

Stir in the cinnamon. Spread on a cookie sheet 1/2 inch thick. Pour maple syrup evenly over the sheet and refrigerate.

Nut Milk
Place ingredients in a blender and mix vigorously for 1 minute.

Cut the porridge into squares. Place one square per serving in a bowl and pour 1/4 cup of nut milk over, and serve.

Enjoy!