SMOKED PAPRIKA SHELLFISH WITH CILANTRO-LIME DIP
Ingredients
Serves 8
CILANTRO-LIME DIP
½ cup (125 ml) each, mayonnaise and sour cream
½ cup (125 ml) finely chopped cilantro
2 tbsp (30 ml) finely minced red onion
2 tbsp (30 ml) rinsed and drained capers, chopped
1 tbsp (15 ml) minced fresh dill
1 tbsp (15 ml) lime juice
1 small Thai red chili pepper, seeded and finely minced
SMOKY SCALLOPS AND PRAWNS
8 medium scallops
8 medium prawns
2 tsp (10 ml) each, ground cumin and smoked paprika
1 generous pinch sea salt
1 lime, juice only
fresh dill, for garnish
fresh chives, for garnish
1 lime, cut into 8 thin wedges, for garnish
bamboo cones, to serve
Instructions
- In a small bowl, combine Cilantro- Lime Dip ingredients. Stir briskly together until blended. Cover and refrigerate.
- Place oven rack 6-in (15 cm) from broiler and preheat broiler to 500 F (260 C). Lightly oil baking sheet and set aside. Remove muscle from scallops and pat scallops dry. Place in a large bowl. Peel and devein prawns, leaving tails intact. Blot dry and add to scallops.
- In a small bowl, combine cumin, paprika and salt. Stir to blend. Then, using a small sieve, sprinkle evenly over top of shellfish and gently work in with fingertips. Spread in a single layer on baking sheet. Place on top rack in oven and broil for 1 minute. Using tongs, flip scallops and prawns. Return to broiler for 1 more minute or until opaque. Drizzle with lime juice.
- Place 2 tsp (10 ml) Cilantro-Lime Dip in bottom of each bamboo cone. Top with a scallop and prawn. Garnish with a sprig of dill, fresh chives and a lime wedge and serve immediately.
Drink Pairings
SPICY CHICKEN SKEWERS WITH COOL CUCUMBER YOGURT
Ingredients
Serves 4
COOL CUCUMBER YOGURT:
½ English cucumber, unpeeled and seeded
1 cup (250 ml) plain Greek yogurt
1 garlic clove, smashed and minced
2 tbsp (30 ml) extra-virgin olive oil
1 tbsp (15 ml) white wine vinegar
½ tsp (2 ml) sea salt
½ tsp (2 ml) ground cumin
½ lemon, zest and juice
CROUTONS:
2 thick slices sourdough bread
1 tbsp (15 ml) olive oil
¼ tsp (1 ml) sumac powder
salt and freshly ground black pepper
CHICKEN SKEWERS:
2 large boneless, skinless chicken breasts, about 1 lb (500 g) each
1 large red bell pepper, cored and seeded
1 large yellow bell pepper, cored and seeded
1 tbsp (15 ml) olive oil
1 lime, zest and juice
1 tsp (5 ml) ground cumin
1 tsp (5 ml) smoked hot paprika
¼ tsp (1 ml) sea salt
8 wooden 8-in (20 cm) skewers, soaked
1 x 8-in (20 cm) large zucchini, shaved lengthwise into 16 ribbons
extra-virgin olive oil, to finish
fresh lime juice, optional, to finish
SALAD:
1 head Bibb or curly leaf lettuce
½ cup (125 ml) lightly packed mint
½ cup (125 ml) lightly packed cilantro
¼ cup (60 ml) chopped flat leaf parsley
Instructions
- Prepare COOL CUCUMBER YOGURT ahead of time: Grate unpeeled, seeded cucumber and place in a sieve over a bowl. Refrigerate overnight.
- In a bowl, combine remaining Cool Cucumber Yogurt ingredients and stir together. Cover and refrigerate overnight.
- Combine reserved drained cucumber and yogurt mixture and fold together. Refrigerate until ready to use.
- For CROUTONS: Preheat oven to 400 F (200 C). Brush bread with 1 tbsp (15 ml) olive oil on both sides. Dust with sumac powder, salt and pepper. Cut bread into 1-in (2.5 cm) cubes. Spread on parchment-lined baking sheet and bake in oven for 5 to 8 minutes or until golden and crisp. Stir often. Remove and cool. Leave oven temperature at 400 F (200 C).
- Cut chicken into about 16 x 1-in (2.5 cm) chunks. Cut each bell pepper into 12 x 1-in (2.5 cm) chunks. Place chicken and peppers in large bowl and toss with 1 tbsp (15 ml) olive oil and lime juice.
- In a small bowl, combine cumin, paprika and salt and stir together. Sprinkle over chicken and peppers and toss lightly to coat.
- Spread out on parchment-lined baking sheet and bake in preheated oven for 5 to 7 minutes, or just until chicken chunks are almost cooked through. Stir a couple of times. Remove from oven.
- Meanwhile, make SALAD: Separate lettuce into leaves, wash and blot dry. Place a couple leaves on each serving plate and scatter bread cubes over top along with mint, cilantro and parsley, reserving some herbs for top.
- When chicken is cool enough to handle, thread each soaked wooden skewer with 2 pieces of chicken, 2 ribbons of zucchini and 3 chunks of pepper, alternating ingredients. Lay skewers a in single layer on baking sheet and return to oven for 3 to 5 more minutes or until chicken is fully cooked and vegetables are done but still crisp.
- Place a couple chicken skewers on top of each salad plate and season with salt, scattering remaining fresh herbs over top. Drizzle with a splash of olive oil and a little more fresh lime juice if desired. Serve with Cool Cucumber Yogurt.
Drink Pairings
ROASTED RACK OF LAMB WITH GRAPE SAUCE
Ingredients
Serves 8
GRAPE SAUCE:
1 tbsp (15 ml) grapeseed oil
1 shallot, finely minced
2 cups (500 ml) seedless red grapes
2 cups (500 ml) Tawny Port
2 cups (500 ml) low sodium chicken broth
1 tsp (5 ml) chopped fresh rosemary leaves
½ tsp (2 ml) chopped fresh thyme leaves
ROASTED LAMB:
½ cups (125 ml) seedless red grapes
¼ cup (60 ml) chopped green olives
1 tbsp (15 ml) chopped fresh rosemary leaves
2 small garlic clove, minced
8 oz (250 g) ground lamb
½ tsp (2 ml) salt, plus extra
¼ tsp (1 ml) ground pepper, plus extra
2 frenched racks of lamb, each with 8 bones (about 4 lbs (2 kg) total)
2½ cups (625 ml) Panko bread crumbs
¼ cup (40 ml) olive oil, divided
½ cup (125 ml) chicken stock
¼ cup (40 ml) Dijon mustard, divided
BEAN SALAD:
1½ cups (375 ml) dried Great Northern beans or dried cannellini beans
1 each, bay leaf and sprig fresh thyme
½ small yellow onion
¾ lb (340 g) green beans, trimmed
¼ cup (60 ml) extra-virgin olive oil
¼ cup (60 ml) lemon juice
1 tbsp (15 ml) Dijon mustard
⅓ cup (75 ml) fresh Italian parsley leaves
1 tsp (5 ml) ground cumin
½ cup (125 ml) green olives, pitted and chopped
Instructions
- To make GRAPE SAUCE: In a large saucepan, warm oil over medium heat. Add shallot and cook until softened. Add remaining ingredients. Increase heat and bring to a boil. Allow sauce to reduce to 2⅓ cups (575 ml). Remove from heat and allow to cool slightly before blending until smooth. Strain back into saucepan through a fine mesh sieve and set aside. Sauce may be refrigerated for 3 days.
- To make ROASTED LAMB: In a food processor, pulse together grapes, olives, rosemary and garlic until well combined. Transfer to a large bowl. Mix in ground lamb, salt and pepper. Refrigerate until ready to use.
- Season lamb generously with salt and pepper. In a frying pan, heat 1 tbsp (15 ml) oil over medium-high heat. Add one rack, meat side down, and sear until browned. Set on rimmed baking sheet, meat side up. Repeat with remaining rack. Refrigerate lamb allowing to cool completely. Add chicken stock to pan. Boil until reduced to glaze, scraping up any browned bits. Add to reserved grape sauce.
- Preheat oven to 425 F (220 C). In a frying pan, combine breadcrumbs, 2 tbsp (30 ml) oil and 2 tbsp (30 ml) mustard. Stir over medium heat until beginning to colour. Set aside.
- Spread each seared rack of lamb with 1 tbsp (15 ml) mustard. Press half of lamb sausage over top of each rack before pressing crumb mixture onto sausage layer. Roast in oven until a thermometer inserted into centre of meat registers 135 F (55 C), about 30 minutes for medium-rare. Transfer lamb to a cutting board and let rest 10 minutes. Pour any juices from baking sheet into sauce. Place sauce over medium heat and bring to a simmer. Reduce and thicken to about 1⅓ cups (325 ml).
Drink Pairings
SPICY TOMATO PASTA BAKE WITH TURKEY MEATBALLS
Ingredients
Serves 8 and makes about 30 meatballs
MEATBALLS:
1½ cups (375 ml) unseasoned bread crumbs
2 tbsp (30 ml) olive oil
4 oz (120 g) turkey bacon
2 leeks, white part only, washed, minced
4 shallots, minced
1½ lbs (750 g) ground turkey
1 lb (500 g) turkey sausages, casings removed, crumbled
2 cups (500 ml) grated Grana Padano cheese
4 large eggs, whisked
1 handful chopped flat-leaf parsley
½ cup (125 ml) chopped fresh basil
½ tsp (2 ml) sea salt
½ tsp (2 ml) crushed red pepper flakes
SPICY SAUCE:
3 tbsp (45 ml) olive oil
6 garlic cloves, peeled and thinly sliced
1 medium yellow onion, finely chopped
1½ cups (375 ml) white wine
4 x 28 oz (796 ml) cans plum tomatoes
2 tsp (10 ml) crushed red pepper flakes
1½ cups (375 ml) loosely packed sliced basil
1 cup (250 ml) chopped flat-leaf parsley
PASTA:
454 g package rigatoni or rotini pasta
1 large or 2 medium-sized balls fresh
bocconcini cheese, cut into ¼-in (0.5 cm) slices
Instructions
- To make MEATBALLS: Preheat oven to 350 F (180 C). Spread bread crumbs over a baking sheet and toast, stirring once or twice, until golden, 10 minutes. Remove and set aside to cool; then transfer to a large bowl.
- Heat a large frying pan over medium heat and add oil, bacon, leeks and shallots and sauté until soft and golden, 5 to 7 minutes. Remove and set aside to cool.
- Once cooled, add leek mixture, ground turkey, turkey sausages, grated cheese, eggs, parsley, basil, salt and red pepper flakes to toasted bread crumbs and mix thoroughly with hands until well combined. Form into Ping-Pong-sized meatballs and place on a parchment paper-lined baking sheet. When finished rolling, cover with plastic wrap and refrigerate for 1 hour.
- Preheat oven to 375 F (190 C). Remove meatballs from refrigerator and bake until cooked through, 10 to 15 minutes. Remove and set aside.
- To make SPICY SAUCE: Heat a large Dutch oven over medium-high heat. When hot, add oil, then garlic. When fragrant, add onion and cook until softened, about 3 minutes. Add wine, tomatoes and red pepper flakes, breaking up tomatoes with a fork. Bring to a boil, then reduce heat with lid ajar, simmer for 30 minutes. Stir in basil and parsley.
- Place meatballs in a large saucepan over low heat and add half the Spicy Sauce. Fold in to combine. Simmer, covered, for 15 minutes.
- Cook Pasta according to package instructions, or to al dente, in salted boiling water. Drain and mix in remaining sauce.
- Divide pasta mixture into 8 ovenproof individual serving dishes or a large serving casserole lightly sprayed with cooking oil. Top with meatballs and sauce. Arrange sliced cheese on top and bake in 375 F (190 C) oven until bubbly and cheese has melted, 10 to 15 minutes.
Drink Pairings
ROASTED GRAPE AND OLIVE TARTS
Ingredients
Serves about 30 rectangles
2 cups (500 ml) ricotta cheese
1 large egg
2 tsp (10 ml) lemon zest
1 tbsp (15 ml) chopped fresh rosemary, divided
½ tsp (2 ml) salt
1 pinch crushed red pepper flakes
all-purpose flour, for dusting
2 x 14 oz (397 g) boxes puff pastry, thawed per package directions
2 tbsp (30 ml) olive oil
2 cups (500 ml) each red grapes and mixed pitted olives
freshly ground black pepper, to taste
Instructions
- Preheat oven to 400 F (200 C). Line 2 baking sheets with parchment paper and set aside.
- In a medium-sized bowl, stir together ricotta, egg, lemon zest, 1 tsp (5 ml) rosemary, salt and a good pinch of red pepper flakes. Transfer to a pastry bag fitted with a 1⁄4-in (0.5 cm) round pastry tip. Refrigerate until ready to use.
- Lightly dust work surface with flour .Roll out 1 pastry into a slightly larger 10 x 12-in (25 x 30 cm) rectangle and trim sides to meet dimensions. Cut into fifteen 2 x 4-in (5 x 10 cm) rectangles. Transfer to 1 prepared baking sheet, leaving about 1⁄2-in (1 cm) between each. Freeze for 20 minutes. Repeat rolling, cutting and freezing with remaining pastry.
- Working with 1 baking sheet at a time, score a 1⁄4-in (0.5 cm) border around each rectangle. Prick inside border with fork several times. Pipe half ricotta mixture among puff pastry rectangles, keeping inside border. Bake in preheated oven until pastry is golden brown and puffed, 15 to 18 minutes. Remove rectangles to a wire rack to cool. Repeat step with remaining tray of chilled puff pastry.
- In an 8x8-in (20x20cm) baking dish or cake pan, stir together olive oil, grapes, olives, remaining 2 tsp (10 ml) rosemary, 1⁄4 tsp (1 ml) salt and a good pinch of pepper. Roast in oven, stirring a few times during cooking, until grapes have burst and are wrinkly, 35 to 45 minutes.
- To assemble, divide warm grape and olive mixture over top of ricotta rectangles. Transfer to a serving platter and drizzle with any juices remaining in roasted grape and olive baking dish. Serve immediately.
Drink Pairings
SPICY FRIED PEACH HAND-HELD PIES
Ingredients
Serves 8
PASTRY:
2 cups (500 ml) all-purpose flour
2 tsp (10 ml) baking powder
½ tsp (2 ml) salt
4 tbsp (60 ml) shortening
4 tbsp (60 ml) cold unsalted butter
½ cup (125 ml) cold buttermilk
1 egg, whisked, to finish
canola oil, for frying, to finish
FILLING:
3 or 4 large firm, fresh peaches, peeled, pitted and chopped
¼ cup (60 ml) packed light brown sugar
1 tsp (5 ml) fresh lemon juice
½ tsp (2 ml) ground allspice
⅛ tsp (0.5 ml) salt
2 tbsp (30 ml) hot red pepper jelly
1 tbsp (15 ml) unsalted butter
1 tbsp (15 ml) cornstarch
3 tbsp (45 ml) finely minced candied ginger
TOPPING:
½ cup (125 ml) granulated sugar
2 tsp (10 ml) cinnamon
Instructions
- To make PASTRY: In a food processor with a metal blade, combine flour, baking powder and salt. Whirl to blend. Add shortening and butter and pulse just until coarse crumbs. Gradually whirl in just enough buttermilk until dough holds together. Do not over-process. Turn pastry out onto a clean work surface and gather it together. Flatten slightly into a large disk. Tightly seal in plastic wrap and refrigerate for 2 hours or preferably overnight. Can be refrigerated for several days.
- To make FILLING: In a large bowl combine peaches, brown sugar, lemon juice, allspice and salt. Toss to mix and let sit for about 30 minutes. Place peach mixture into a colander and drain liquid into a small saucepan. Reserve peaches. Add pepper jelly and butter to liquid. Cook over medium-low heat until reduced to 2 tbsp (30 ml). Remove and cool for about 10 minutes. In a bowl, toss reserved peaches with cornstarch. Depending on their ripeness you may need to add a little more cornstarch. Drizzle reduced cooled liquid over peaches along with candied ginger and gently toss together. Set aside.
- To make pies, on a lightly floured surface, using a floured rolling pin, roll dough about ⅛-in (3 mm) thick. It should be large enough to cut out 8 circles to about 7-in (18 cm) in diameter. Loosen dough a few times dusting a little more flour underneath so dough doesn’t stick. Cut out as many circles as you can and if necessary, gather up scraps and reroll once.
- Spoon about 2 to 3 tbsp (30 to 45 ml) cooled peach mixture onto one half of dough round, leaving at least ½-in (1.25 cm) rim. Brush outer edges with whisked egg. Fold dough over and seal with fingers or tines of a fork. Remove to a baking sheet and repeat with remaining dough and filling. Cover and refrigerate up to 1 hour or overnight.
- To fry, fill a 10 x 2-in (25 x 5 cm) Dutch oven or deep fryer with canola oil about 2-in (5 cm) deep. Heat to 375 F (190 C). Place a wire rack over a baking sheet lined with paper towel. Poke top of each pie a couple of times with a fork so steam can escape when frying.
- To make TOPPING: Mix sugar and cinnamon in a large shallow bowl.
- Gently place pies, 1 or 2 at a time, into hot oil and fry until golden brown, about 2 to 4 minutes per side. Remove from hot oil, using a slotted spoon. Place on wire rack to drain briefly and then gently toss with sugar and cinnamon mixture.
- Repeat with remaining pies. Pies are best eaten same day.
Drink Pairings
SHREDDED POACHED CHICKEN AND SESAME SALAD
Ingredients
Serves 4 to 6
CHINESE-STYLE POACHED CHICKEN BREASTS:
6 cups (1.5 L) water
2 green onions, trimmed and halved
1 slice ginger
1 tbsp (15 ml) salt
1 tbsp (15 ml) sugar
1 whole large chicken breast, bone-in about 1 lb (.5 kg)
SESAME DRESSING:
3 tbsp (45 ml) olive or grape seed oil
3 tbsp (45 ml) seasoned rice vinegar
1 ½ tsp (7ml) sesame oil
1 ½ tsp (7 ml) sugar
2 tsp (10 ml) light soy sauce
2 tbsp (30 ml) toasted sesame seeds, lightly crushed
½ tsp (2 ml) freshly ground white pepper
¼ tsp (1 ml) salt
CHICKEN SESAME SALAD:
12 to 16 square wonton skins, sliced into ½-in (1.25 cm) strips
½ cup (125 ml) canola oil, for frying
6 cups (1.5 L) shredded Chinese (Napa)
cabbage, coarsely shredded, rinsed in ice-cold water and well drained and dried
2 stalks celery, finely sliced
1 medium carrot, peeled and finely julienned
3 green onions, finely sliced
½ small red onion, finely julienned
¼ cup (60 ml) sliced almonds, lightly toasted
1 heaping tbsp (15 ml) toasted sesame seeds
Instructions
- To make CHINESE-STYLE POACHED CHICKEN BREASTS: In a large stockpot, combine water, green onions, ginger, salt and sugar and bring to a boil.
- Place the chicken breast in pot, breast side up, and cover. Return to a boil, then lower heat and simmer for 5 minutes. Turn off heat. Allow chicken to rest in the stockpot, covered, for another 15 minutes.
- Remove chicken breast from stockpot and drain well. Reserve chicken stock for another use. Allow to cool down enough to handle. Remove skin and pull meat into bite-sized pieces from the bone. Cover and refrigerate until ready to use, discarding skin and bones.
- To make SESAME DRESSING: Whisk together ingredients in a small bowl until sugar dissolves.
- To make CHICKEN SESAME SALAD: Heat oil in a skillet over medium-high heat. When oil starts to shimmer, fry wonton skins in batches of 5 to 7 strips for 30 seconds each side or until lightly browned, working quickly to avoid burning. Remove from oil and drain on a paper towel-lined baking sheet until cooled. Set aside.
- In a bowl, toss together the salad ingredients and the shredded chicken with sesame dressing until well mixed. Add wonton skins and gently toss. Serve immediately.
Drink Pairings
SALMON CARPACCIO WITH MELON AND CUCUMBER SALAD
Ingredients
Serves 6
1 lb (500 g) salmon fillet, skin on
2 tbsp (30 ml) fennel seeds
¾ cup (175 ml) kosher salt, plus extra for seasoning
¾ cup (175 ml) granulated sugar
2 tbsp (30 ml) white ground pepper
½ cup (125 ml) chopped fresh dill
½ cup (125 ml) chopped fresh parsley
1 tbsp (15 ml) lemon zest, divided
1 tbsp + 1 tsp (20 ml) unseasoned rice
vinegar
3 tbsp (45 ml) extra-virgin olive oil
1 tbsp (15 ml) chopped fresh chives
1 English cucumber
2 small yellow zucchini
¼ cantaloupe, rind and seeds removed
salmon roe, optional, for garnish
micro greens or baby arugula, for garnish
Instructions
- Remove pin bones from salmon and refrigerate salmon until ready to use.
- In a small frying pan toast fennel seeds over medium heat, stirring often, until fragrant, about 4 minutes. Let cool slightly before transferring to a bowl and mixing together with salt, sugar and white pepper.
- In a separate bowl, stir together dill, parsley and 2 tsp (10 ml) lemon zest until herb mixture is well combined.
- Place half the herb mixture in bottom of a glass baking dish, or a dish lined with plastic wrap, large enough to hold salmon. Sprinkle half the salt mixture over herb mixture before placing salmon, skin-side down in dish. Sprinkle fish with remaining salt mixture before topping with remaining herb mixture. Press lightly into flesh to adhere herbs to salmon. Cover dish tightly with plastic wrap and refrigerate for 3 full days. Turn salmon over once per day.
- The day carpaccio is to be served, scrape seasonings off salmon and wipe with a damp paper towel. Using a very sharp carving knife, slice salmon as thinly as possible. If not using right away, place slices between pieces of parchment paper and store in refrigerator until ready to use, no longer than a day.
- In a small bowl, whisk together remaining 1 tsp (5 ml) lemon zest, rice vinegar and olive oil until well combined. Stir in chives, season to taste with salt and set dressing aside.
- Using a vegetable peeler or mandoline, shave cucumber and zucchini into wide ribbons, stopping when you reach the seeds. Toss in a large bowl with 1 tbsp (15 ml) prepared dressing and let sit for 10 minutes. Meanwhile, shave cantaloupe into ribbons.
- To serve, arrange several slices of salmon in a single layer on chilled serving plates and drizzle with some of the dressing.
- Toss cantaloupe ribbons with marinating cucumber and zucchini ribbons before placing a tangle of salad atop each plate of salmon. Garnish with salmon roe (if using), a shower of micro greens and an extra drizzle of dressing. Serve immediately alongside thin slices of toasted pumpernickel bread, if desired.
Drink Pairings
ROASTED LEMON CHICKEN WITH SPICED TOMATO RICE
Ingredients
Serves 4
¼ cup (60 ml) fresh lemon juice
2 tbsp (30 ml) Za’atar Spice
2 tbsp (30 ml) olive oil
2 garlic cloves, chopped
1 small Thai chili, chopped
1 tbsp (15 ml) raw sugar
1 tsp (5 ml) sea salt, plus extra
4 x 6 oz (180 g)skinless, boneless chicken breasts
2 tbsp (30 ml) combination of finely minced cilantro and fresh mint, for garnish
1 thinly sliced Thai chili, for garnish
broccoli, steamed
SPICED TOMATO RICE:
2 tbsp (30 ml) olive oil
2 shallots, peeled and thinly sliced
2 large garlic cloves, smashed and minced
2 whole Thai chilies
1½ cups (325 ml) jasmine rice
1 cup (250 ml) grape tomatoes
1 tbsp (15 ml) fish sauce
2 cups (500 ml) boiling chicken stock
1 lemon, halved
cilantro and toasted sesame seeds, for garnish
Instructions
- Combine lemon juice, Za’atar spice, olive oil, garlic, chilies, sugar and salt in a mini food processor. Whirl until emulsified. Place in a deep bowl. Add chicken and rotate a few times, to evenly coat. Marinate for up to 2 hours.
- Preheat oven to 375 F (190 C). Line a baking dish with parchment paper large enough to hold chicken in a single layer.
- Drain and place chicken in baking dish and bake, uncovered, for 30 minutes or until juices run clear and thermometer reads 160 F (70 C) when inserted in the thickest portion of the breast.
- To serve, sprinkle chicken with minced fresh herbs, sliced chili and freshly ground black pepper. Serve on a bed of Spiced Tomato Rice with steamed broccoli, on the side.
- To make SPICED TOMATO RICE: In a large saucepan, heat oil over mediumhigh heat. Add shallots and garlic and sauté for 2 minutes until soft. Do not brown. Add a splash of water, if necessary. Add chilies and rice and stir to coat. Stir in tomatoes and fish sauce. Add boiling stock and lemon. Bring to a boil. Reduce heat to low. Cover tightly and cook for 15 minutes.
- Remove lid, and place a kitchen towel over top, replace lid and remove from heat. Let stand for 5 minutes to finish cooking rice.
- Serve with Lemon Chicken and broccoli and garnish with cilantro and sesame seeds.
Drink Pairings
ROASTED VEGETABLE SALAD ON GRILLED ROMAINE HEARTS WITH WALNUT OIL
Ingredients
Serves 6
ROASTED VEGETABLE SALAD:
½ large sweet onion, diced
4 garlic cloves, peeled and minced
1 red bell pepper, seeded and diced
1 yellow bell pepper, seeded and diced
1 small zucchini, diced
2 tbsp (30 ml) olive oil
salt and freshly ground black pepper, to taste
2 tbsp (30 ml) walnut oil
1 tbsp (15 ml) fresh lemon juice
2 tsp (10 ml) liquid honey
2 tbsp (30 ml) chopped fresh basil
¼ tsp (1 ml) crushed red pepper flakes
GRILLED ROMAINE HEARTS:
3 Romaine hearts
2 tbsp (30 ml) olive oil
⅓ cup (75 ml) crumbled feta
extra-virgin olive oil
good-quality balsamic vinegar
salt and freshly ground black pepper
Instructions
- Preheat oven to 400 F (200 C). Position oven rack on top level. Lightly oil a large baking sheet and set aside.
- In a large bowl, combine onion, garlic, peppers and zucchini. Drizzle with 2 tbsp (30 ml) oil and sprinkle with a little salt and freshly ground black pepper. Toss to evenly coat and spread out on prepared baking sheet.
- Bake on top rack for 20 to 30 minutes. Stir occasionally for even roasting. (Careful when opening oven as escaping steam from roasting vegetables can scald.)
- When done as preferred, transfer vegetables to large bowl and stir in walnut oil, lemon juice, honey, basil and pepper flakes. Can be made a day ahead and refrigerated. Bring to room temperature before using.
- Cut Romaine hearts in half, lengthwise. Brush cut sides with olive oil.
- Preheat barbecue grill to medium-high. (Alternatively heat cast iron grill pan over medium-high heat and brush with oil.)
- Place Romaine hearts cut-side down on grill and cook, turning once, until charred and slightly wilted, about 3 minutes depending on heat. Transfer cut-side up to a serving platter. Scatter Roasted Vegetable Salad over top, dividing evenly among Romaine hearts.
- Sprinkle with crumbled feta and drizzle with extra-virgin olive oil, balsamic vinegar and generous grindings of salt and pepper.