BC Halibut Crudo

Enjoy fresh BC Halibut Crudo with this simple summer recipe! Freshly slivered halibut topped with oven-toasted cherry tomatoes, capers and olives. Serve with a side of ciabatta bread. This easy-to-make appetizer will wow your guests!
Ingredients Instructions

Ingredients

Serves 2-4
8 oz (225 g) cherry tomatoes, halved
4 tbsp (60 ml) extra-virgin olive oil, divided
1 tsp + 3 tbsp (50 ml) kosher salt, divided
3 tbsp (45 ml) granulated sugar
1 lb (450 g) previously frozen halibut, thawed, trimmed to a rectangle and skin removed
1 cup (250 ml) bread torn into ¼-in
(0.6 cm) pieces
1 tsp (5 ml) capers
6 cured black olives, pitted, roughly chopped
1 lemon, zest and juice
1 handful fresh flat-leaf parsley leaves
1 loaf ciabatta bread

Instructions

  1. Preheat oven to 300 F (150 C).
  2. In a bowl, mix cherry tomatoes, 1 tbsp (15 ml) olive oil and 1 tsp (5 ml) salt. Transfer to a parchment-lined baking sheet and bake for 2 hours, turning halfway through, until wrinkled and partially dry. Set aside. Oven-dried tomatoes can be kept in an airtight container in refrigerator for up to 3 days.
  3. In a small bowl, mix remaining 3 tbsp (45 ml) salt and sugar. Sprinkle liberally over all sides of halibut and place on a paper towel–lined plate or pan. Refrigerate for 1 hour. After 1 hour, rinse off salt and sugar mixture and dry well with paper towels. Put back in refrigerator until ready to serve.
  4. Preheat oven to 375 F (190 C). Toss bread with 2 tbsp (30 ml) olive oil and toast in oven for 5 to 10 minutes, tossing halfway through, until golden brown. Set aside.
  5. To serve, thinly slice halibut and place on a serving platter. Garnish with tomatoes, toasted bread, capers, olives, lemon zest and juice, parsley and remaining 1 tbsp (15 ml) olive oil. Serve with sliced ciabatta bread.
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Drink Pairings

Black Bean Veggie Burger

Subtler food flavours tend to work well with more subtle beers. That said, don’t mistake subtlety for less flavour overall. This black bean-based veggie burger is both flavourful and lighter summer fare. Similarly, Tofino Brewing’s straw coloured Blonde Ale is lighter bodied and crisp and calls out for summer enjoyment. With light malty notes and a lick of bitterness to finish, it makes for easy pairing or pair with your favourite mezcal.
Ingredients Instructions

Ingredients

Serves 6
¼ cup (60 ml) vegetable oil, plus more for oiling grill
4 button mushrooms, washed and finely chopped
1 medium yellow onion, finely chopped
2 cloves garlic, finely chopped
2 tsp (10 ml) seasoning salt
1 bay leaf
3 tbsp (45 ml) ketchup, divided
3 tsp (15 ml) Worcestershire sauce, divided
2 × 14 oz (398 ml) cans black beans, drained and rinsed
½ cup (125 ml) bread crumbs
2 eggs
8 pickles, divided
½ cup (125 ml) mayonnaise
1 tbsp (15 ml) yellow mustard
¼ tsp (1 ml) garlic powder
¼ tsp (1 ml) paprika
6 slices cheddar
6 hamburger buns, sliced in half
2 medium tomatoes, sliced
½ white onion, medium diced
6 leaves green leaf lettuce

Instructions

  1. In a medium frying pan over medium heat, heat vegetable oil. Add mushrooms, yellow onions, garlic, seasoning salt and bay leaf. Sauté, stirring frequently, until soft and lightly caramelized, 8 to 10 minutes.
  2. Add 2 tbsp (30 ml) ketchup and 2 tsp (10 ml) Worcestershire sauce. Remove and discard bay leaf and let cool to room temperature.
  3. In a medium mixing bowl, roughly mash black beans. Add onion mixture, bread crumbs and eggs. Mix until combined. Cover and chill in refrigerator for 1 hour.
  4. In a food processor, roughly chop 1 pickle. Add remaining 1 tbsp (15 ml) ketchup and 1 tsp (5 ml) Worcestershire sauce, mayonnaise, yellow mustard, garlic powder and paprika. Process until thoroughly mixed. Set sauce aside.
  5. Preheat barbecue grill to medium-high and oil with vegetable oil.
  6. To form burger patties, roll ½ cup (125 ml) bean mixture into a ball, then flatten into a patty. Repeat with remaining mix. Cook patties for 6 to 8 minutes on each side. Do not move burgers around while cooking or they will fall apart. Flip burgers only when they release easily from grill. If using cheese, place it on each patty after flipped.
  7. Grill cut side of each burger bun until golden brown and toasted, about 2 minutes.
  8. Slice remaining pickles. Assemble burgers with burger sauce and toppings (pickles, tomatoes, onions, lettuce).
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Drink Pairings

Oyster Mushroom 'Schnitzel' served with Herb Citrus Salad

Look no further for a delicious vegan schnitzel recipe! Use larger oyster mushrooms as available to get that schnitzel-sized effect or smaller pieces to offer a bite-sized crunch. Serve along side a fresh green salad or any side dish of your choosing. Great for easy lunches!
Ingredients Instructions

Ingredients

Serves 2
1 cup (250 ml) all-purpose flour
1 tsp (5 ml) garlic powder
1 tsp (5 ml) onion powder
1 tsp (5 ml) paprika
1 × 19 oz (540 ml) can chickpea liquid (save chickpeas for another recipe)
¼ cup (60 ml) water (if needed)
3 cups (750 ml) neutral-flavoured oil, for frying
1 cup (250 ml) bread crumbs
⅓ to ½ lb (150 to 225 g) oyster mushrooms
salt and pepper, to taste
1 tbsp (15 ml) capers, chopped
1 clove garlic, minced
1 tbsp (15 ml) Dijon mustard
1 tbsp (15 ml) freshly squeezed orange juice
2 tbsp (30 ml) extra-virgin olive oil
2 oranges, segmented
4 cups (1 L) mixed greens
¼ cup (60 ml) sliced red onions
¼ cup (60 ml) chopped fresh dill
¼ cup (60 ml) chopped fresh flat-leaf parsley

Instructions

  1. In a medium mixing bowl, mix flour, garlic powder, onion powder and paprika. Add chickpea liquid. Mix to form a batter. If needed, thin batter with ¼ cup (60 ml) water.
  2. In a medium saucepan over medium-high heat, bring oil to 325 to 350 F (160 to 175 C).
  3. Place bread crumbs in a separate bowl.
  4. Separate oyster mushrooms into medium-sized clusters if needed. Dip each cluster into wet batter and then directly into bread crumbs. Place in oil for 3 to 5 minutes, until golden brown. Make sure to flip them if needed. Remove from oil and place on a paper towel–lined plate. Season with salt and pepper and let cool slightly.
  5. In a large mixing bowl, mix capers, garlic, Dijon mustard and orange juice. Whisk in olive oil. Add orange segments, mixed greens, onions, dill and parsley and toss to coat. Season with salt and pepper.
  6. To serve, divide the herb citrus salad between 2 plates and place 2 or 3 clusters of mushrooms alongside each.
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Drink Pairings

BC Spot Prawn Ceviche

Make ceviche local with BC spot prawns! A simple and zesty recipe perfect for entertaining this summer. Inspired by BC and our local waters Swap tortilla chips for plantain chips if desired.   Always use sushi or sashimi-grade seafood, and from a trusted fishmonger. If fresh or already defrosted, use same day you purchased it. If frozen, use as soon as defrosted. Keep fish as cold as possible (on ice in refrigerator, if possible). Serve immediately after preparing. Speak to your fishmonger for more safe-handling tips.
Ingredients Instructions

Ingredients

Serves 4-6
2 lbs (900 g) spot prawn tails, peeled
2 tsp (10 ml) kosher salt, more for blanching
½ medium red onion, finely diced
1 large tomato, seeded and diced
1 ripe avocado, peeled, pitted and diced
1 small jalapeño pepper, seeded, finely diced
½ bunch fresh cilantro leaves, chopped
2 limes, zest and juice
1 bag plantain or tortilla chips
1 jicama, peeled, cut into ½-in (1.25 cm) thick sticks
2 tsp (10 ml) Tajín seasoning

Instructions

  1. Bring a medium saucepan of water to a boil and add enough salt so it tastes slightly salty. In a medium mixing bowl, prepare an ice bath and set aside.
  2. Once water is boiling, add prawns and turn off heat. Let sit for 1 minute, then drain. Add prawns to ice bath to stop cooking. Let prawns sit for 3 minutes, until chilled. Drain and pat prawns dry with paper towels.
  3. In a clean medium mixing bowl, mix prawns, 2 tsp (10 ml) salt, onions, tomatoes, avocados, jalapeños, cilantro leaves and lime zest and juice. Taste, adjust seasoning. Serve with chips and jicama sprinkled with Tajín.
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Drink Pairings

Vegan Jackfruit Bao Buns

Make bao buns vegan with this simple bao recipe! Substitute meat for hearty jackfruit and you will be golden! These baos are great for lunches. Make a batch of buns and freeze for future use. Use traditional toppings or mix it up with your favourite veggies!
Ingredients Instructions

Ingredients

Serves 8 baos
1 cup + 2 tbsp (280 ml) water, divided
½ cup (125 ml) coconut milk
1 tbsp (15 ml) quick-rising yeast (make sure it’s fresh)
3 tbsp (45 ml) granulated sugar, divided
3 tbsp + ¼ cup (105 ml) vegetable oil, divided
2½ cups (625 ml) all-purpose flour
½ tsp (2.5 ml) baking powder
1¼ tsp (6 ml) salt, divided
⅔ cup (160 ml) red wine vinegar
2 cups (500 ml) thinly sliced red cabbage
½ cup (125 ml) sliced red onions
2 × 14 oz (398 ml) cans young jackfruit, strained
1 tbsp (15 ml) grapeseed oil
3 cloves garlic, minced
1 tbsp (15 ml) ginger paste
½ cup (125 ml) hoisin sauce
1 tsp (5 ml) sesame oil
2 tbsp (30 ml) soy sauce
¼ cup (60 ml) vegan mayonnaise
½ cup (125 ml) fresh cilantro leaves
¼ cup (60 ml) chopped roasted peanuts

Instructions

  1. In a medium saucepan over low heat, heat ⅓ cup (80 ml) water and the coconut milk to just warm, then remove from heat. Add yeast, 2 tbsp (30 ml) sugar and 2 tbsp (30 ml) vegetable oil. Mix to combine and let sit for 8 minutes, until the yeast has bloomed. (If it doesn’t bloom, the yeast is inactive and you’ll have to discard it and try with new yeast.)
  2. In a large mixing bowl, combine flour, baking powder and ¼ tsp (1 ml) salt. Add yeast mixture and mix to combine. Transfer dough to a clean, dry, lightly floured surface. Knead for 4 minutes, until soft and bouncy.
  3. Coat the inside of a clean large bowl with 1 tbsp (15 ml) vegetable oil. Place dough in bowl and cover top of bowl with tightly wrapped plastic wrap. Cover with a tea towel and place somewhere warm to rise for 2 hours.
  4. In a small saucepan, bring vinegar, ⅔ cup (160 ml) water and remaining 1 tbsp (15 ml) sugar and 1 tsp (5 ml) salt to a boil. Remove from heat and let cool slightly.
  5. In a large mixing bowl, combine cabbage and onions. Pour vinegar mixture overtop and allow to sit at room temperature for 1 hour, mixing occasionally. Cover and store in refrigerator until ready to use.
  6. Place jackfruit pieces on a cutting board. Using a small paring knife, remove any cores from jackfruit.
  7. In a saucepan over medium-high heat, bring 4 cups (1 L) water to a boil. Add jackfruit and cook for 10 to 15 minutes, until soft. Strain the jackfruit and place onto a clean cutting board. Using a fork, press down on each piece of jackfruit until a shredded pulled-pork-like texture.
  8. In a medium skillet over medium heat, heat grapeseed oil. Add jackfruit and sauté for 5 to 7 minutes, until slightly browned.
  9. In a small mixing bowl, mix garlic, ginger paste, hoisin sauce, sesame oil, soy sauce and remaining 2 tbsp (30 ml) water. Add hoisin mixture to jackfruit and continue to cook for 5 minutes, until liquid has absorbed and jackfruit has caramelized. Set aside.
  10. Once dough has risen, place onto a clean, dry work surface. The dough shouldn’t be sticky but you may need to dust work surface with a tiny bit of flour. With a rolling pin, roll dough out until ¼-in (0.6 cm) thick. Using a 3½‑in (9 cm) cookie cutter or glass, cut dough into 8 rounds. Using remaining ¼ cup (60 ml) vegetable oil and a pastry brush, lightly brush each bao with oil and fold in half to create a half moon. Place folded baos on a parchment-lined baking sheet and cover with a tea towel to rise again for 30 minutes.
  11. Prepare a parchment-lined bamboo steamer. Make sure parchment has a few air vents for steam to get through, and spray it with non-stick cooking spray. Place 2 baos into steamer and cover with a lid. Place over a saucepan of boiling water and steam for 10 minutes. Repeat this step until all baos are cooked.
  12. To assemble, gently open a bao bun, spread middle with 1 tsp (5 ml) mayonnaise, spoon in some warm jackfruit and garnish with prepared pickled cabbage and onions, cilantro and peanuts.
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Drink Pairings

BC Blueberry & Hazelnut Galette

Blueberry BC bounty! Enjoy this BC Blueberry and Hazelnut Galette this summer while these tasty berries are in season. Don’t be shy to add a scoop of vanilla ice cream or top it with whipped cream. Serve this easy-to-make dessert along side our Grilled BC Halibut Burgers recipe.
Ingredients Instructions

Ingredients

Serves 10
½ cup (125 ml) toasted BC hazelnuts, plus extra for garnish
2 tbsp + ¼ cup (90 ml) granulated sugar, divided
1 cup + 2 tbsp (280 ml) all-purpose flour
½ tsp (2.5 ml) kosher salt
¼ tsp (1 ml) ground cinnamon
½ cup (125 ml) cold unsalted butter, cubed
2 tbsp (30 ml) ice-cold water
12 oz (340 g) fresh blueberries
1 tbsp (15 ml) cornstarch
1 tsp (5 ml) finely grated lemon zest
1 tsp (5 ml) freshly squeezed lemon juice
2 tbsp (30 ml) whipping cream
3 tbsp (45 ml) turbinado sugar

Instructions

  1. In a food processor, pulse hazelnuts and 2 tbsp (30 ml) sugar until a sandy texture. Add flour, salt and cinnamon and pulse to combine. Add butter and pulse until mixture resembles wet sand with a few pea-sized pieces of butter remaining. Drizzle in ice water and pulse just until dough starts to come together. Transfer mixture to a clean work surface and gently pat dough together into a disc. Wrap in plastic wrap and refrigerate for at least 1 hour or up to 2 days.
  2. Preheat oven to 375 F (190 C). Line a rimmed baking sheet with parchment and set aside.
  3. In a large bowl, toss together blueberries, cornstarch, lemon zest, lemon juice and remaining ¼ cup (60 ml) sugar.
  4. Transfer chilled dough to a lightly floured surface and roll out to a 12-in (30 cm) round. Carefully transfer to prepared baking sheet. Mound blueberry mixture in centre of dough, leaving a 2-in (5 cm) border. Fold edges over, overlapping slightly. Brush dough with cream and sprinkle with turbinado.
  5. Bake galette until crust is dark golden brown and filling is bubbling, 45 to 50 minutes. Let cool to room temperature before serving.
  6. Serve with a scoop of vanilla ice cream and a sprinkle of hazelnuts, if desired.
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Drink Pairings

Hearts Of Palm 'Calamari' served with Vegan Aioli

Have you ever tried using hearts of palm? This vegan “calamari” recipe is a must try! Serve along side homemade vegan aioli (recipe below) or tzatziki. This dish is great as an appy to share this summer. Check out the pairing recommendations below.
Ingredients Instructions

Ingredients

Serves 2 to 4
1 cup (250 ml) all-purpose flour
1 tsp (5 ml) garlic powder
1 tsp (5 ml) paprika
1 tsp (5 ml) onion powder
1 tsp (5 ml) salt
2 × 14 oz (398 ml) cans hearts of palm, drained
½ cup (125 ml) vegan mayonnaise
1 clove garlic, minced
1 tbsp (15 ml) capers, chopped
½ lemon, juice only
1 tbsp (15 ml) chopped fresh dill, plus more for garnish
3 cups (750 ml) neutral-flavoured oil, for frying
salt and pepper, to taste

Instructions

  1. In a large zip-lock bag, combine flour, garlic powder, paprika, onion powder and salt.
  2. On a clean, dry cutting board, cut the hearts of palm into 1-in (2.5 cm) long pieces. Gently remove the inside core (it should pop out easily) and discard. Place palm “rings” into the flour mixture and toss to coat.
  3. In a small mixing bowl, mix vegan mayonnaise, garlic, capers, lemon juice and dill. Set aside.
  4. In a large saucepan, heat oil to 325 to 350 F (160 to 175 C). Working in 2 batches, remove palm rings from flour and gently place into frying oil. Cook for 5 minutes or until golden brown and crispy. Remove “calamari” from oil and place onto a paper towel–lined plate. Season with salt and pepper immediately.
  5. Let cool slightly before serving. Serve alongside the aioli and garnish with extra dill.
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Drink Pairings

Layers of Pride Cake

Celebrate Pride with this epic festive rainbow-layered cake! These colourful layers are coated in coconut. Enjoy this cake for a Pride-fuelled party this summer or for any rainbow themed event!
Ingredients Instructions

Ingredients

Serves 12 to 16
700 g (about 5 cups/1.25 L, spooned) all-purpose flour, divided, plus more for dusting pans
1 tsp (5 ml) baking powder, divided
½ tsp (2.5 ml) salt, divided
2 cups (500 ml) butter, room temperature, divided
700 g (about 3½ cups/860 ml) granulated sugar, divided*
1 cup (250 ml) vegetable oil, divided
3 tbsp (45 ml) vanilla extract, divided
8 eggs, room temperature, divided
6 tbsp (90 ml) milk, divided
food colouring (purple, blue, green, yellow, orange and red), as much as needed for desired hue
1 cup (250 ml) flaked coconut
bonbons, to garnish (optional)
American Buttercream, recipe follows:
4 cups (1 L) unsalted butter, room temperature
1 tsp (5 ml) salt
2 tbsp (30 ml) vanilla extract
12 cups (3 L) icing sugar
½ cup (125 ml) milk
Stabilized Chantilly Cream, recipe follows:
2 cups (500 ml) whipping cream
¼ cup (60 ml) granulated sugar
1 tbsp (15 ml) vanilla extract
¼ tsp (1 ml) cream of tartar

Instructions

  1. Preheat oven to 350 F (175 C). Grease and flour sides of three 8-in (20 cm) cake pans. Line bottom of pans with parchment. Set aside.
  2. Place a sieve over a large bowl and sift in 350 g (about 2½ cups/625 ml) flour, ½ tsp (2.5 ml) baking powder and ¼ tsp (1 ml) salt. Set aside.
  3. In a separate large bowl, beat 1 cup (250 ml) butter until softened. Add 350 g (about 1¾ cups/430 ml) sugar, ½ cup (125 ml) oil and 1½ tbsp (22.5 ml) vanilla extract and beat until pale and fluffy.
  4. Add 1 egg and beat until fully incorporated. Similarly, continue with 3 more eggs (one at a time), for a total of 4 eggs.
  5. Fold in half the flour mixture until no streaks remain. Mix in 3 tbsp (45 ml) milk, then fold in remaining flour mixture until fully incorporated. Divide batter equally between 3 medium bowls.
  6. Add purple food colouring to 1 bowl and mix until no streaks remain. Pour into a prepared cake pan. Repeat with blue in second bowl and cake pan, and green in third.
  7. Bake for 30 to 35 minutes, until a toothpick inserted in centre of each cake comes out clean. Remove from oven and cool in pans for 5 minutes, then remove cakes from pans and cool on a wire rack.
  8. Repeat above process to make 3 more bowls of batter. Add yellow food colouring to 1 bowl and mix until no streaks remain. Pour into a prepared cake pan. Repeat with orange in second bowl and cake pan, and red in third. Bake and cool as directed above.
  9. Cut off any domed tops of cakes for even, flat cake discs.
  10. To assemble, smear about 1 tbsp (15 ml) American Buttercream in centre of a serving platter and reserve 1 cup (250 ml) for later use. Centre purple cake layer on platter. Transfer remaining buttercream to a large piping bag with no nozzle. Pipe circles of icing around top of cake, starting from outer edge and working to the centre. Use a metal spatula to evenly spread icing on surface of cake about ¼-in (0.6 cm) thick. Repeat layering cake and frosting in this manner with blue, green, yellow and orange cakes. Finally, place red cake on top, but do not frost it.
  11. Cut a 7½-in (19 cm) circle out of parchment. Lay the parchment on top of cake and use it as a guide to trim off browned edges with a sharp knife. Using a metal spatula, cover sides and top of cake with a thin layer of remaining American Buttercream and chill cake for about 2 hours.
  12. Remove cake from refrigerator. Using a metal spatula, cover sides and top with Stabilized Chantilly Cream.
  13. Place cake on a large baking sheet. Swiftly throw small handfuls of flaked coconut onto sides and top of cake. Reuse any excess that falls onto baking sheet to completely and evenly cover cake. Use reserved buttercream to pipe rosettes or other shapes, and decorate as desired with bonbons.
  14. *For best results, flour and sugar should be weighed for this recipe. The approximate volumes shown are based on 1 cup (250 ml) flour = 140 g and 1 cup (250 ml) sugar = 200 g.
  15. American Buttercream: In a very large bowl, beat butter, salt and vanilla extract until smooth and well incorporated. Add 1 cup (250 ml) icing sugar at a time and mix well after each addition. If needed, add 1 tbsp (15 ml) milk at a time and continue beating to desired consistency. Can be made ahead and stored in an airtight container in refrigerator for up to 3 days. Bring to room temperature before using as needed. Makes about 16 cups (4 L)
  16. Stabilized Chantilly Cream: In a large bowl, whisk all ingredients until soft peaks form. Use immediately or store in an airtight container in refrigerator for up to 1 day. Makes about 4 cups (1 L)
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Drink Pairings

Grilled BC Halibut Burgers

Turn up the barbecue and celebrate BC Day with grilled Pacific Ocean halibut burgers. Top the halibut burgers with a homemade peach, jalapeno and grilled corn salsa as well as zesty turmeric and dill homemade zucchini pickles. Zucchini pickles recipe included below to batch make and save for later!
Ingredients Instructions

Ingredients

Serves 4
2 ears corn, husked
3 tbsp (45 ml) grapeseed oil, divided
2 medium peaches, pitted and diced
1 jalapeño pepper, finely diced (seeded to reduce heat)
½ cup (125 ml) finely diced red onions
¼ cup (60 ml) finely chopped fresh cilantro leaves or flat-leaf parsley leaves
1 tbsp (15 ml) freshly squeezed lime juice, plus more to taste
kosher salt and freshly ground black pepper, to taste
4 × 5 oz (140 g) skinless BC halibut fillets
1 lemon, cut in half
4 brioche burger buns
8 leaves green leaf lettuce
1 tbsp (15 ml) vegetable oil
ZUCCHINI PICKLES
½ lb (225 g) zucchini, washed and ends trimmed
½ medium sweet onion, sliced into ⅛-in (0.3 cm) thick slices
1 tbsp + ½ tsp (17.5 ml) kosher salt
1 cup (250 ml) cider vinegar
½ cup (125 ml) granulated sugar
¾ tsp (4 ml) dry mustard
¾ tsp (4 ml) mustard seeds
½ tsp (2.5 ml) ground turmeric
2 large sprigs fresh dill

Instructions

  1. Preheat barbecue grill to medium-high.
  2. To make peach and corn salsa, start by grilling corn. Rub cobs with 1 tbsp (15 ml) oil and place on grill, rotating every couple of minutes, until charred in spots, about 10 minutes. Set aside and let corn cool enough to handle.
  3. Cut corn kernels off cobs and place in a medium bowl along with peaches, jalapeños, red onions, cilantro, lime juice and a good pinch each of salt and pepper. Taste and adjust seasoning if desired with additional salt, pepper or lime juice. Set salsa aside.
  4. Just before ready to serve, rub remaining 2 tbsp (30 ml) oil over halibut fillets and season generously with salt and pepper. Grill fish, flipping once halfway through cooking, until golden brown and just cooked through, 10 to 15 minutes total depending on thickness of halibut. Transfer fillets to a cutting board and sprinkle fillets with a good squeeze of lemon juice.
  5. To assemble, top bottom of each brioche bun with 2 lettuce leaves, a piece of halibut, a tangle of Zucchini Pickles and a good scoop of peach and corn salsa. Cap off with bun top and serve.
  6. ZUCCHINI PICKLES
  7. Using a mandoline, slice zucchini lengthwise into about ¹⁄₁₆-in (1.5 mm) thick slices.
  8. Place zucchini in a large non-reactive bowl or casserole dish. Add onions and salt and toss gently to combine. Add a couple of ice cubes and cold water to cover. Stir gently to dissolve salt, taking care not to break zucchini pieces. Set aside for about 1 hour, until zucchini feels slightly softened. Drain and pat vegetables dry with a clean tea towel.
  9. In a small saucepan, whisk vinegar, sugar, dry mustard, mustard seeds and turmeric. Place over medium heat and bring to a simmer, then cook for 3 minutes. Remove from heat, stir in dill and let sit until just warm to the touch. If brine is too hot when added to vegetables, it will cook them and make pickled zucchini and onions mushy instead of crisp.
  10. Transfer dried zucchini and onion pieces to one or two 2-cup (500 ml) canning jars and pour brine overtop. Seal tightly and refrigerate for at least 1 day to allow flavours to mellow. Pickles can be kept in refrigerator for up to 1 week.
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Drink Pairings

Fruit-Jewelled Tarts

Inspired by Pride festival, these fruit-jewelled tarts to compliment any summertime gathering, Pride celebration, or any time of the year! These mascarpone cream tarts topped with mixed fruit can be prepared before hand as they keep well in the refrigerator for a next-day event!
Ingredients Instructions

Ingredients

Serves 8 small tarts
350 g (about 2½ cups/625 ml, spooned) all-purpose flour
200 g (about 1 cup/250 ml) granulated sugar
½ tsp (2.5 ml) salt
1 cup (250 ml) cold butter, cut into 2-in (5 cm) chunks
1 egg
1 egg yolk
1 tsp (5 ml) vanilla extract
3 tbsp (45 ml) orange marmalade
Mascarpone Cream, make ahead, recipe follows
½ cup (125 ml) each blueberries, blackberries, sliced strawberries, raspberries, peeled and sliced kiwis, canned pineapple and mandarin orange segments
Mascarpone Cream:
1 cup (250 ml) mascarpone
½ cup (125 ml) cream cheese, room temperature
3 tbsp (45 ml) icing sugar
⅛ tsp (a pinch) salt
½ cup (125 ml) orange marmalade
1 tbsp (15 ml) orange zest

Instructions

  1. In a large bowl, whisk flour, sugar and salt.
  2. Using a pastry cutter, cut cold butter into flour until mixture looks like oatmeal.
  3. In a small bowl, mix egg, egg yolk and vanilla extract. Add to flour mixture and combine into dough with a fork or lightly floured fingertips. Cover and refrigerate for at least 30 minutes.
  4. Remove dough from refrigerator and roll to about ¼-in (0.6 cm) thick. Use a 6-in (15 cm) cookie cutter to cut 8 circles.
  5. Place each dough circle in a 4½-in (11.5 cm) tart pan. Press dough into sides and edges and trim excess. Use a fork to poke holes in sides and bottom of pastry. Chill for 30 minutes.
  6. Adjust oven racks to upper third and lower third of oven. Preheat oven to 375 F (190 C).
  7. Remove tart shells from refrigerator and cover them with foil. Place pie weights over foil and bake on lower oven rack for 15 to 20 minutes. Remove from oven and carefully remove foil and pie weights. Place back in oven on upper rack and continue to bake for another 5 to 7 minutes, until edges of tart shells turn golden. Remove from oven and cool completely.
  8. Brush orange marmalade on bottom and sides of each tart. Pour Mascarpone Cream* into each tart and arrange fruit as desired over surface. Can be refrigerated for up to 1 day before serving.
  9. *In a large bowl, mix mascarpone, cream cheese, icing sugar and salt until smooth. Add orange marmalade and orange zest and mix well. Store in an airtight container in the refrigerator for up to 3 days until ready to use.
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Drink Pairings

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