GNOCCHI WITH PEAS, PANCETTA AND LEMON
Ingredients
Serves 4
1 x ½-in (1.25 cm) slice Pancetta, cut into cubes
½ cup (125 ml) extra-virgin olive oil, divided
1 clove garlic, minced
1 cup (250 ml) frozen petite green peas
1 lemon, zest and juice, divided
salt and pepper, to taste
¼ cup (60 ml) Parmigiano Reggiano, grated, plus extra for garnish
basil leaves, for garnish
pea shoots tips, for garnish
RICOTTA GNOCCHI:
2 cups (500 ml) Ricotta cheese
2 eggs
½ cup (125 ml) grated Parmigiano Reggiano cheese
1 tbsp (15 ml) salt
1 tsp (5 ml) pepper
1 pinch grated nutmeg
1¼ cups (310 ml) all-purpose flour, plus extra
Instructions
- Bring a large pot of water to a boil. Add enough salt to water so it’s as salty as seawater.
- While water is heating, place a large sauté pan over medium heat. Add pancetta and cook until fat has rendered and pancetta is crisp. Drain and discard fat. Add half the olive oil and garlic to pan and reduce heat to low. Heat just until garlic is fragrant then remove pan from heat.
- Once water is boiling, add gnocchi, continue cooking until gnocchi floats to surface. Add peas to water and cook for 30 seconds. Reserve 3 tbsp (45 ml) of cooking water and add it to sauté pan. Drain gnocchi and peas and add to sauté pan along with lemon juice. Toss until gnocchi is coated with olive oil and everything is mixed. Season with salt and pepper.
- Plate gnocchi individually or family style. Drizzle with remaining olive oil and sprinkle with Parmigiano Reggiano. Garnish with lemon zest, basil leaves and pea shoots.
- To make RICOTTA GNOCCHI: In a bowl, whisk thoroughly together Ricotta, eggs, Parmigiano Reggiano, salt, pepper and nutmeg. Add flour and mix with a wooden spoon just until dough comes together in a ball, then cut into 4 pieces.
- Place 1 piece of dough on a well-floured counter and roll into a ¾-in (2 cm) thick log. Cut log into 1-in (2.5 cm) pieces and place gnocchi on a floured sheet pan. Repeat with remaining dough.
- Gnocchi can be cooked at this point, or frozen in a single layer, then bagged in a resealable freezer bag and kept in freezer for up to 1 month.
Drink Pairings
CRUSHED PEA BRUSCHETTA
Ingredients
Serves 8
2 cups (500 ml) frozen petite green peas
3 tbsp + ¼ cup (45 ml + 60 ml) extra-virgin olive oil, divided
salt and pepper, to taste
¼ cup (60 ml) crème fraîche
zest of 1 lemon, divided
juice of half a lemon
1 cup (250 ml) ricotta cheese
1 baguette, cut into 1-in (2.5 cm) slices on bias
4 oz (125 g) Pecorino Romano cheese, shaved, for garnish
chopped chives, for garnish
pea sprouts, for garnish
Instructions
- Preheat oven broiler to low.
- Bring a large pot of water to a boil, add enough salt so it’s as salty as seawater. Blanch peas in boiling water for 30 seconds. Remove peas and shock in ice bath. Drain well.
- In a food processor, add blanched peas, 3 tbsp (45 ml) olive oil, salt and pepper, crème fraîche, half of lemon zest and lemon juice and process until chunky.
- In a small bowl, mix remaining lemon zest, ricotta cheese, and salt and pepper to taste.
- Brush baguette slices on one side with olive oil and season with more salt and pepper. Broil oiled side for 1 to 2 minutes, or just until bread is golden brown. Remove from oven and spread 2 tbsp (30 ml) of ricotta mixture on each slice, then top each slice with 2 tbsp (30 ml) of pea purée. Drizzle remaining olive oil on each bruschetta. Garnish with Pecorino shavings, chives and pea sprouts.
Drink Pairings
CAULIFLOWER TURMERIC BURGER WITH PICKLED ONIONS
Ingredients
Serves 2
1 small cauliflower head
1 tsp (5 ml) ground turmeric
1 tbsp (15 ml) Thai red chili paste (Nam Prik Pao
1 tbsp (15 ml) melted coconut oil
¼ cup (60 ml) sour cream
¼ cup (60 ml) almond butter
1 tbsp (15 ml) lime juice
1 tbsp (15 ml) chopped fresh cilantro
2 tsp (10 ml) fish sauce
2 tsp (10 ml) light brown sugar
2 wholegrain burger buns, halved
2 leaves curly lettuce
PICKLED ONIONS
½ cup (125 ml) red wine vinegar
2 tbsp (30 ml) granulated sugar
½ tsp (2 ml) salt
1 small red onion, sliced into ⅛-in (0.25 cm) thick rings
Instructions
- Preheat oven to 425 F (220 C).
- Remove leaves and trim stem of cauliflower. Place cauliflower, stem up, on a cutting board. With a large knife, slice down either side of stem, trimming off florets. Reserve these florets for another use. Slice lengthwise down centre of stem, producing 2 cauliflower steaks and place on a parchment-lined baking sheet.
- In a small bowl, whisk together turmeric, chili paste and coconut oil. Spread mixture evenly all over cauliflower steaks. Roast cauliflower for 10 minutes before flipping over and roasting another 10 to 15 minutes. Cauliflower steaks should start to caramelize on edges but should still be quite firm in centre.
- While cauliflower is roasting, in a medium bowl, whisk together sour cream, almond butter, lime juice, cilantro, fish sauce and brown sugar. Spread cut side of bottom buns with a generous spread of sauce. Top with cauliflower steak, lettuce and some Pickled Onions. Spread some more sauce on top bun before placing on top of onions. Serve immediately.
- To make PICKLED ONIONS: In a small saucepan, combine vinegar, sugar and salt. Bring to a simmer over medium heat and stir in onion rings. Bring mixture back to a simmer and cook for 30 seconds. Pour hot pickled onions into a bowl and let cool to room temperature. Rings will turn glassy as they cool. Cover and store in an airtight container in refrigerator for up to 3 weeks. Makes about 1 cup (250 ml).
Drink Pairings
SPRING GREENS BURGER WITH PICKLED CARROTS
Ingredients
Serves 6
1 tbsp (15 ml) grapeseed oil, divided
1 medium yellow onion, finely chopped
2 garlic cloves, minced
2 cups (500 ml) frozen green chickpeas, thawed
2 cups (500 ml) chopped, lightly packed fresh kale le
1 x 8 oz (250 g) package frozen spinach leaves, thawed, water squeezed out, chopped
1 cup (250 ml) chopped, lightly packed fresh mint leaves
½ cup (125 ml) rolled oats
1 large egg
½ cup (125 ml) brown rice flour
finely grated zest of 1 lemon
2 tbsp (30 ml) chia seeds
salt and pepper, to taste
1 cup (250 ml) plain Greek yogurt
3 tbsp (45 ml) tahini
6 wholegrain burger buns, halved
2 cups (500 ml) baby mixed greens, to serve
PICKLED CARROTS:
3 large heirloom carrots
2 tbsp (30 ml) roughly chopped dill
1 pinch coarsely ground black pepper
1 cup (250 ml) white wine vinegar
½ cup (125 ml) granulated sugar
1 tbsp (15 ml) kosher salt
Instructions
- Warm half the oil in a frying pan over medium heat. Add onion and cook, stirring often, until softened. Add garlic and continue to cook another 2 minutes.
- In a food processor fitted with steel blade attachment, add onion mixture, chickpeas, kale, spinach, mint, oats, egg, rice flour, lemon zest, chia seeds and a good pinch of salt and pepper. Pulse until well combined. Mixture will easily hold together when pressed together. Shape mixture into 6 patties, place on a parchment-lined baking tray and freeze for 10 minutes.
- Heat remaining oil in a cast iron skillet or non-stick frying pan over medium heat. Cook patties, in batches, until golden brown on each side, about 3 minutes per side.
- In a small bowl, whisk together yogurt and tahini. Spread cut side of bottom buns with yogurt mixture. Top with patties, mixed greens and Pickled Carrots before capping it all off with top bun. Serve immediately.
- To make PICKLED CARROTS: Using a vegetable peeler, peel carrots lengthwise into long, thin ribbons. In a large bowl combine carrot ribbons, dill and pepper. Set aside.
- In a small saucepan, combine vinegar, sugar and salt. Bring just to boiling over medium-high heat. Immediately pour over carrot mixture, stirring to combine, and set aside to cool to room temperature. Cover and chill for 1 hour or up to 3 days. Makes about 1 cup (250 ml).
Drink Pairings
SEEDED BEET BURGER WITH WHITE BEAN AVOCADO SMASH
Ingredients
Serves 4
2 cups (500 ml) peeled and cubed red beets
1 tbsp (15 ml) olive oil
1 cup (250 ml) cooked red quinoa
1 large egg
½ medium yellow onion, diced
2 garlic cloves, minced
¼ cup (60 ml) plain instant oats
2 tbsp (30 ml) sunflower seeds
1 tbsp (15 ml) flax seeds
1 tbsp (15 ml) toasted sesame seeds
1 tsp (5 ml) melted coconut oil
2 tsp (10 ml) lemon juice
1 pinch red pepper chili flakes
½ tsp (2 ml) ground cumin
1 tsp (5 ml) salt
4 wholegrain burger rolls, halved
2 cups (500 ml) baby arugula, for garnish, divided
2 or 3 heirloom tomatoes, sliced, for garnish, divided
WHITE BEAN AVOCADO SMASH:
1 avocado
1 cup (250 ml) cooked white kidney beans
2 oz (60 g) feta cheese
2 tbsp (30 ml) lemon juice
Instructions
- Preheat oven to 350 F (180 C). Toss together cubed beets with oil then place on a rimmed baking sheet. Bake in oven until easily pierced with a knife, about 40 to 50 minutes. Set aside to cool slightly, keep oven on.
- Transfer beets to a food processor fitted with steel blade attachment and pulse a couple of times to achieve a chunky beet paste. Transfer beet mixture to a large bowl, then add quinoa, egg, onion, garlic, oats, sunflower seeds, flax seeds, sesame seeds, coconut oil, lemon juice, chili flakes, cumin and salt. Stir to combine. If texture is too soft, add additional oats until desired consistency is achieved.
- With slightly dampened hands, shape mixture into 4 patties and place on a parchment-lined baking sheet. Bake in oven for 15 minutes before flipping patties over and baking a further 15 minutes.
- Lightly spread White Bean Avocado Smash on cut side of each bottom bun. Top with arugula, warm beet burger patty, a large dollop more of White Bean Avocado Smash and a few slices of tomato before capping it all off with top bun. Serve immediately.
- To make WHITE BEAN AVOCADO SMASH: In a medium bowl, place all ingredients and mash together with a fork until well combined, yet still chunky. Makes about 2 cups (500 ml).
Drink Pairings
GARLIC GREEK CHICKEN THIGHS
Ingredients
Serves 4
2 tbsp (30 ml) extra-virgin olive oil, divided
1 tbsp (15 ml) dried oregano, divided
1 pinch red pepper chili flakes
8 chicken thighs, bone-in, skin-on
salt and pepper, to taste
8 garlic cloves, divided
1 large onion, ½-in (1.25 cm) diced
½ red or yellow bell pepper, cored, cut into ½-in (1.25 cm) dice
1 cup (250 ml) canned artichoke hearts, drained and quartered
1 lemon, thinly sliced
1 cup (250 ml) low-sodium chicken broth
1 basket grape or cherry tomatoes
½ cup (125 ml) kalamata
juice of 1 lemon
½ cup (125 ml) crumbled feta cheese
Instructions
- In a resealable plastic bag or mixing bowl, add 1 tbsp (15 ml) olive oil, ½ tbsp (7 ml) oregano, chili flakes and chicken thighs. Season with salt and pepper. Refrigerate, turning a few times, to marinate for a couple hours.
- Preheat oven to 350 F (180 C).
- In a large ovenproof skillet, heat remaining olive oil until hot. Add 4 marinated chicken thighs, skin side down. Brown chicken skin, about 4 to 5 minutes, then turn over. Add 4 garlic cloves, let cook 2 minutes until garlic starts to brown. Turn garlic to prevent burning. Remove thighs and garlic to a plate and set aside. Repeat with remaining thighs and garlic.
- Remove excess fat from skillet, leaving about 1 tbsp (15 ml) fat remaining. Add onion and bell pepper, cook until softened, about 3 to 4 minutes. Add artichokes, lemon slices and remaining oregano, cook a further 3 minutes. Pour chicken broth into skillet and scrape up any brown bits. Return chicken thighs and garlic to pan along with cherry tomatoes, olives and drizzle lemon juice. Transfer to oven and cook 45 to 50 minutes, until chicken is cooked through.
- A few minutes before removing from oven, crumble feta cheese over skillet and return to oven for a few minutes. Serve with rice or salad.
Drink Pairings
CAPRESE STUFFED CHICKEN WITH PANCETTA
Ingredients
Serves 4
2 tbsp (30 ml) olive oil, divided
5 oz (140 g) pancetta, diced
4 large chicken breasts, boneless and skin-on, pounded to even thickness
2 garlic cloves, thinly sliced
½ tsp (2 ml) red pepper chili flakes
1 x 28 oz (794 g) can whole plum tomatoes
¼ cup (60 ml) chopped fresh basil, plus extra for garnish
4 to 5 small plum tomatoes, sliced
8 oz (250 g) bocconcini, cut into ¼-in (0.5 cm) thick slices
balsamic reduction, to serve
Instructions
- Preheat oven to 400 F (200 C).
- In a large ovenproof skillet, heat 1 tbsp (15 ml) olive oil over medium-high heat. Add pancetta and cook, stirring frequently, until browned. Use a slotted spoon to transfer to a paper-towel lined plate.
- Season chicken with salt and pepper, add to skillet, skin side down. Sear, turning occasionally, until well browned on all sides, about 10 minutes. Transfer to a large plate.
- To skillet, add remaining olive oil, garlic and chili flakes. Sauté 1 minute, stir in canned tomatoes and basil. Cook, breaking up tomatoes with a spatula, until sauce thickens, about 10 minutes.
- Return chicken to skillet. Transfer skillet to oven and cook, uncovered, until chicken is no longer pink, about 10 minutes. Remove chicken and carefully butterfly cut through breasts, lengthwise.
- Inside cut, layer tomatoes and bocconcini, overlapping, and sprinkle with reserved pancetta. Return to skillet with sauce. Return skillet to oven and bake until cheese is melted. Garnish with extra chopped basil and serve with balsamic reduction.
Drink Pairings
LEMON AND ROSEMARY ROASTED CHICKEN WITH NEW POTATOES
Ingredients
Serves 4
¾ lb (340 g) small new potatoes, halved
3 tsp (15 ml) salt, divided
1 tbsp (15 ml) rosemary leaves + 2 to 3 fresh sprigs, divided
6 to 8 garlic cloves, 1 smashed, the rest unpeeled, divided
1 pinch red pepper chili flakes
juice of 2 lemons, divided, halves reserved
3 tbsp (45 ml) extra-virgin olive oil, divided
4 chicken breasts, bone-in, skin-on, 6 to 8 oz (180 to 250 g) each
Instructions
- Preheat oven to 450 F (230 C).
- In a saucepan, place potatoes and cover with cold water. Add 1 tsp (5 ml) salt and bring to a boil over medium-high heat and cook until fork-tender, 6 to 8 minutes; drain and set aside.
- Gather 1 tbsp (15 ml) rosemary leaves, 1 clove smashed garlic, remaining salt and chili flakes. Mince and mash into a paste using a large knife. Transfer paste to large mixing bowl and add juice of 1 lemon and 2 tbsp (15 ml) olive oil. Mix until well blended. Add chicken and mix well to coat.
- Heat remaining olive oil in a large castiron skillet over medium-high heat. Add chicken, skin side down, cover and cook until skin browns, about 5 minutes. Turn chicken; add potatoes and remaining garlic cloves, and drizzle with juice of remaining lemon and any remaining marinade.
- Add rosemary sprigs and squeezed lemon halves to skillet, transfer to oven and roast, uncovered, until chicken is cooked through and skin is crisp, 20 to 25 minutes.
Drink Pairings
SOUFFLÉ PANCAKES WITH RHUBARB COMPOTE
Ingredients
Serves 4
PANCAKES:
⅓ cup (75 ml) all-purpose flour
1¾ tsp (9 ml) baking powder
1 tbsp (15 ml) whole milk
2 egg yolks
1 tsp (5 ml) vanilla extract
4 egg whites
¼ tsp (1 ml) salt
2 tbsp (30 ml) white sugar
1 tbsp (15 ml) butter
¼ cup (60 ml) berries
maple syrup, to serve
powdered sugar, for garnish
RHUBARB COMPOTE:
1 cup (250 ml) rhubarb, washed and cut into 1-in (2.5 cm) pieces
½ cup (125 ml) white sugar
¼ cup (60 ml) lemon juice
¼ cup (60 ml) water
½ vanilla bean, split and scraped
1 small piece lemon zest
Instructions
- To make PANCAKES: In a medium sized bowl, sift together flour and baking powder, set aside.
- In a separate bowl, mix milk, egg yolks and vanilla extract. Add wet ingredients to dry ingredients until combined (some lumps are ok). Set aside.
- In a medium sized bowl, with an electric mixer, mix egg whites and salt until frothy. Gradually add in sugar and continue mixing until soft peaks form.
- Mix ¼ the egg white mixture into batter mixture until combined. Gently fold remaining egg white mixture into batter and fold just until combined. Do not overmix.
- Heat a non-stick griddle to low-medium heat and melt butter, spreading around the griddle. Drop ¼ cup (60 ml) of batter onto griddle and cook until small bubbles form on outer edges of each pancake and bottom is golden brown, 3 to 4 minutes. Gently flip pancakes over and cook until other side is golden brown and pancakes are cooked through, 3 to 4 minutes.
- Serve with Rhubarb Compote and maple syrup. Garnish with berries and powdered sugar.
- To make RHUBARB COMPOTE: In a medium saucepan, add all ingredients and cook over medium heat until rhubarb is soft and liquid is thick and syrupy, about 30 minutes. Mash rhubarb into liquid and combine. Compote can be refrigerated for up to 2 weeks.
Drink Pairings
CHOCOLATE TART WITH BERRIES AND HAZELNUTS
Ingredients
Serves 8 to 10
TART SHELL:
1¾ cup (425 ml) all-purpose flour
3 tbsp (45 ml) cocoa powder
¼ cup (60 ml) white sugar
1 tsp (5 ml) salt
½ cup + 2 tbsp (250 ml + 30 ml) unsalted
butter, chilled, cubed
1 egg
FILLING:
1 cup (250 ml) whipping cream
½ cup (125 ml) whole milk
10 oz (280 g) good quality dark chocolate, chopped (not baker’s chocolate)
1 tbsp (15 ml) white sugar
2 tsp (10 ml) salt
1 tsp (5 ml) vanilla extract
1 tsp (5 ml) Frangelico hazelnut liqueur
2 large eggs, at room temperature, beaten
2 cups (500 ml) mixed berries
¼ cup (60 ml) toasted hazelnuts, crushed
Instructions
- To make TART SHELL: In bowl of a food processor, add flour, cocoa powder, sugar and salt, pulse to blend. Add butter to flour mixture and blend until mixture is crumbly. Add egg and pulse until dough comes together. Dough will stick together if pressed between fingers.
- Remove dough from food processor and bring together in shape of a disc. Wrap dough in plastic wrap and rest for at least 1 hour in refrigerator, up to 3 days. When ready to bake tart shell, remove dough from refrigerator and let rest at room temperature for 1 hour.
- On a floured surface, roll dough into a 12-in (30 cm) circle. Place dough in a 9-in (23 cm) tart pan with removable bottom and trim off excess dough. Place pan in freezer for 30 minutes.
- Preheat oven to 375 F (190 C). Remove tart from freezer and line dough with parchment paper and fill with pie weights. Place tart pan on a baking sheet and bake dough for 25 minutes. While baking, make filling (recipe below).
- Remove tart pan from oven and remove parchment and weights. Turn oven down to 325 F (170 C).
- To make FILLING:In a metal bowl, combine whipping cream, milk, chocolate, sugar, salt, vanilla extract and Frangelico. Set bowl over a pot of simmering water and let sit until chocolate has melted, about 10 minutes. Whisk to combine. If chocolate is not fully melted, let mixture melt for another 5 minutes.
- Remove bowl from heat and wipe bottom of bowl. Add ¼ the chocolate mixture to eggs and mix. Add tempered eggs to chocolate and whisk until combined. Pour chocolate filling into tart shell and bake for 15 to 20 minutes, or until filling is just set. Set tart aside to cool at room temperature.
- Once tart is cool, garnish with berries and crushed hazelnuts.