Roasted Garlic Eggplant Lasagna
Ingredients
Serves 8
4 medium eggplants, each cut in half
5 tbsp (75 ml) olive oil, divided, plus extra
salt and pepper, to taste
1 head garlic
4 oz (125 g) medium-width egg noodles
1 lb (500 ml) spicy chicken sausage, removed from casing
½ yellow onion, diced
1 red bell pepper, seeded and chopped
1 cup (250 ml) sliced crimini mushrooms
1 tbsp (15 ml) chopped fresh thyme
28 oz (796 ml) can diced tomatoes
1 tbsp (15 ml) chopped fresh oregano
1 tbsp (15 ml) chopped fresh basil, plus extra
1 pinch crushed red pepper flakes
⅓ cup (75 ml) finely grated Parmesan
8 oz (250 g) fresh mozzarella balls, sliced
Instructions
- Preheat oven to 425 F (220 C). Rub cut sides of eggplant with 3 tbsp (45 ml) oil before seasoning with salt and pepper. Place halves cut-side down on a baking sheet.
- Chop off top ¼-in (0.5 cm) of garlic head. Pour 1 tbsp (15 ml) oil over top and cover with foil and wrap bulb in foil. Place on baking sheet with eggplant. Roast both for 20 to 25 minutes, or until garlic is golden brown and eggplant is soft. Keep oven on.
- In a large saucepan of boiling salted water, cook egg noodles according to package directions. Rinse with cold water to cool, toss with drizzle of oil and set aside.
- In a large frying pan, heat remaining 1 tbsp (15 ml) oil over medium heat. Add sausage and cook for 5 minutes, breaking apart into small pieces. Transfer cooked sausage to a bowl and set aside. Do not wipe out pan.
- Return pan to medium heat and add onions. Cook, stirring occasionally, until lightly caramelized, 5 minutes. Stir in red pepper, mushrooms and thyme. Cook, stirring occasionally, until vegetables soften, 5 minutes. Add tomatoes, including juice, oregano, basil, reserved sausage and a pinch of salt and pepper. Bring sauce to a simmer and cook, 10 minutes, stirring occasionally.
- Squeeze roasted garlic out of papery skin into small bowl and mash well with a fork. Stir in red pepper flakes and Parmesan.
- Carefully cut out flesh of eggplant, leaving a shell with a ½-in (1 cm) border throughout. Roughly cut up flesh and mix with roasted garlic mixture and reserved noodles.
- Place eggplant shells in a large roasting pan. Divide noodle mixture among shells before covering with a layer of sauce. Top with slices of mozzarella and roast filled shells until cheese has melted and sauce is bubbling, 10 to 15 minutes. Serve warm, garnish with basil leaves.
Drink Pairings
SOY, LIME AND SESAME PORK RIBS
Ingredients
Serves 4 to 6
2 racks pork side ribs, about 3 lbs (1.5 kg)
DRY RUB AND GLAZE:
½ cup (125 ml) brown sugar
2 tbsp (30 ml) kosher salt
1 tbsp (15 ml) finely grated lime zest
2 tsp (10 ml) ground cumin
1 tsp (5 ml) each black pepper, garlic powder, ground ginger, and cayenne
2 tbsp (30 ml) soy sauce
2 tbsp (30 ml) lime juice, plus extra if needed
1 tbsp (15 ml) honey
1 tbsp (15 ml) sesame oil
2 green onions, chopped, for garnish
1 tsp (5 ml) toasted sesame seeds, for garnish
CRUNCHY CABBAGE AND KALE SALAD WITH THAI DRESSING:
THAI DRESSING:
2 tbsp (30 ml) fresh lime juice
2 tbsp (30 ml) extra-virgin olive oil
1 tbsp (15 ml) Ponzu Sauce
2 tsp (10 ml) ginger paste
2 tsp (10 ml) sesame oil
2 tsp (10 ml) brown sugar
1 tsp (5 ml) kosher salt
1 garlic clove, minced
CRUNCHY SALAD:
12 wonton wrappers
½ cup (125 ml) canola oil
2 cups (500 ml) finely shredded red cabbage
2 cups (500 ml) finely shredded green cabbage
2 cups (500 ml) shredded fresh kale
½ thinly sliced red onion, separated into rings
2 Thai red chili peppers, seeded and slivered
½ cup (125 ml) mixed minced fresh cilantro and mint
½ cup (125 ml) salted, roasted peanuts, chopped, for garnish
½ cup (125 ml) salted, roasted peanuts, chopped, for garnish
Instructions
- Preheat oven to 350 F (180 C). Or heat barbecue to medium.
- To provide optimum flavours, remove silver-skin membrane from underside of ribs. Slide a dull knife under silver-skin along rib bone to loosen. Then with a clean dry cloth or paper towel, grip loosened membrane and pull from bones. It should come free in one full piece. Discard. Place ribs side by side, bone side down, on a piece of heavy-duty foil, large enough to wrap and seal.
- Combine sugar, salt, lime zest and dry seasonings in a bowl. Stir with a fork to blend. Rub meaty side of ribs with dry seasoning mixture reserving ¼ of mix for later. Wrap and seal ribs and place on a baking sheet. Bake in preheated oven or in a closed barbecue for about 2 hours or until meat is tender and is easily cut from bone.
- To make glaze, add soy sauce, lime juice, honey and sesame oil to remaining dry rub seasoning mixture. Whisk to blend.
- When ribs are tender, open foil and generously brush both sides of ribs with soy glaze. Leaving foil pack open, continue to bake in oven for 20 minutes. Alternatively, for drier ribs, grease barbecue grill and increase heat to medium-high. Remove ribs from foil and place meat side down on greased grill. Close lid and barbecue over medium high for 10 minutes. Gently turn ribs and continue to grill for 10 more minutes.
- Remove to a cutting board and let rest for 10 minutes before cutting into serving-size pieces. Drizzle with more lime juice, if you wish. Sprinkle with green onions and toasted sesame seeds. Serve with Crunchy Cabbage and Kale Salad.
- To make CRUNCHY CABBAGE AND KALE SALAD WITH THAI DRESSING: Combine dressing ingredients in a bowl and whisk until blended. Set aside. Can be made ahead and refrigerated until ready to serve.
- Cut wonton wrappers into ½-in (1.25 cm) wide strips. Heat canola oil in a medium-sized, deep saucepan. Add strips in small batches and fry until golden and crisp. Remove with a slotted spoon to paper towel-lined plate to drain. Repeat with remaining strips. Set aside.
- In a large bowl, combine cabbage, kale, onion, chilies and herbs.
- Give dressing a whisk and drizzle over salad. Gently toss to evenly distribute. Sprinkle with crispy wonton strips and peanuts. Scatter with toasted coconut, if using, and serve with Soy, Lime and Sesame Pork Ribs.
Drink Pairings
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
SEARED DUCK BREAST WITH SPICED POMEGRANATE SAUCE AND RELISH
Ingredients
Serves 4
POMEGRANATE RELISH
½ small red onion, finely chopped
1½ cups (375 ml) pomegranate seeds
¼ cup (60 ml) extra-virgin olive oil
1½ tsp (7 ml) freshly grated lime zest
1 tbsp (15 ml) fresh lime juice
1 tbsp (15 ml) sherry or red wine vinegar
½ cup (125 ml) coarsely chopped fresh mint
½ cup (125 ml) coarsely chopped fresh cilantro
salt and freshly ground b lack pepper
DUCK
2 tbsp (30 ml) granulated sugar
¼ cup (60 ml) water
1 cup (250 ml) fresh pomegranate juice
1 cup (250 ml) chicken stock
1 small cinnamon stick
2 whole cloves
1 pinch ground cumin
1 tsp (5 ml) adobo sauce, from canned chipotle chilies (optional)
1 tsp (5 ml) balsamic vinegar
kosher salt and freshly ground black pepper
4 x 6 oz (180 g) boneless duck breasts
Instructions
- To make Pomegranate Relish, in a small bowl, mix together all ingredients. Stir to blend. Season with salt and pepper, to taste. Cover and chill for up to 1 hour before serving.
- To make Duck with sauce, in a heavybottomed, medium saucepan, mix together sugar and water over medium heat, stirring until sugar dissolves. Increase heat and swirl saucepan until mixture caramelizes to a deep amber colour. Carefully add pomegranate juice, chicken stock, cinnamon stick, cloves, cumin, adobo sauce (if using) and balsamic. Boil until sauce is reduced to about 1 cup (250 ml), about 20 to 25 minutes. Remove cinnamon stick and cloves. Season with salt and pepper. Cover and set aside until ready to use. Rewarm over low heat before serving.
- Preheat oven to 400 F (200 C).
- Score skin of duck without cutting into flesh, with 4 to 5 cuts on the bias in 1 direction and repeating in opposite direction, making a diamond pattern. Season both sides of breasts with salt and black pepper.
- Heat 2 large ovenproof frying pans over medium-high heat. When hot, add 2 duck breasts skin-side down to each pan. Cook until duck skin is crisp and deep brown, about 7 to 8 minutes. Turn each breast over and cook another minute. Pour off excess fat (reserving for another use). Transfer pans to oven and roast until cooked medium-rare, about 5 minutes.
- Transfer to cutting board and allow to rest, 5 minutes. Thinly slice crosswise on slight diagonal and arrange on plates. Spoon sauce over top and garnish with Pomegranate Relish.
Drink Pairings
SPICED CARROT SOUP
Ingredients
Serves 6 to 8
2 tbsp (30 ml) grapeseed oil
1 large white onion
1¼ lbs (625 g) carrots, peeled and chopped
3¾ cups (925 ml) low sodium chicken stock or vegetable stock
1 cup (250 ml) peeled and diced Spartan apples, plus an extra half apple, finely diced, for garnish
2 tsp (10 ml) freshly grated ginger
½ cup (125 ml) apple cider or apple juice
¼ tsp (1 ml) ground allspice
1 cup (250 ml) Almond Milk, to garnish
fresh mint, to garnish
ALMOND MILK:
1 cup (250 ml) raw almonds
2½ cups (625 ml) water, plus extra for soaking
Instructions
- In large saucepan, heat oil over mediumhigh heat. Add onion and sauté until translucent. Stir in carrots, broth, apples and ginger and bring to a boil. Cover, reduce heat to low and allow soup to simmer until carrots are tender. Purée in batches in a blender before returning to saucepan. Whisk in apple cider and allspice. Season with salt to taste. Set aside and keep warm.
- In a small saucepan, warm 1 cup (250 ml) Almond Milk until steaming and remove from heat. Using a milk frother, froth until foamy and doubled in volume. To serve, garnish with a dollop of almond foam. Top with diced apples and freshly torn mint and serve immediately.
- To make ALMOND MILK: Place almonds in a lidded container and cover with water, refrigerate overnight. Drain and rinse almonds well before placing in a blender. Add water and blend until almonds have been finely broken down and liquid appears milky. Line a fine mesh strainer with cheesecloth, and place over a large bowl. Gather up cheesecloth to squeeze out excess liquid. Refrigerate until ready to use. Can keep up to 2 days.
Drink Pairings
RICOTTA-STUFFED ARTICHOKES
Ingredients
Serves 6
ARTICHOKES:
½ cup (125 ml) fresh lemon juice
6 large fresh artichokes
STUFFING:
1 cup (250 ml) pine nuts, lightly toasted
1 lb (500 g) ricotta cheese
¼ cup (60 ml) extra-virgin olive oil, divided
2 garlic cloves, minced
¼ tsp (1 ml) freshly grated nutmeg
2 tbsp (30 ml) chopped fresh parsley
2 tbsp (30 ml) chopped fresh basil
2 tsp (10 ml) chopped fresh thyme
salt and freshly ground black pepper, to taste
½ cup (125 ml) dry white wine
Instructions
- To prepare ARTICHOKES: Fill a large pot with 2 to 4-in (5 to 10 cm) water and place a steamer basket over top. Bring water to boil over high heat while preparing artichokes.
- Add artichokes to steamer basket, cover and steam, adding more water as needed, until a knife can easily pierce through base of artichokes, about 15 minutes. Remove from pot and allow to cool upside down on wire rack set over a rimmed baking sheet or kitchen towel to catch excess liquid. Remove several centre leaves and, using a melon baller, scoop out fuzzy choke from centre of each artichoke and discard.
- Preheat oven to 375 F (190 C).
- Meanwhile, for STUFFING: Coarsely chop pine nuts in a food processor. Transfer 2 tbsp (30 ml) chopped pine nuts to a small bowl and set aside. Add ricotta, 1 tbsp (15 ml) olive oil, garlic and nutmeg to chopped pine nuts in food processor. Pulse until well combined.
- Transfer ricotta mixture to a bowl and stir in parsley, basil and thyme. Season to taste with salt and pepper. Divide some ricotta mixture stuffing among centre of each artichoke before spooning remaining mixture between artichoke leaves. Pour remaining 3 tbsp (45 ml) olive oil and wine into 9 x 13-in (3.5 L) baking dish before arranging stuffed artichokes inside. Cover dish with foil and bake until artichokes are very tender and stuffing is slightly firm, about 30 to 40 minutes. Uncover and sprinkle with reserved chopped pine nuts and bake uncovered until filling starts to brown, another 10 to 15 minutes. Let stand 10 minutes before serving warm.
Drink Pairings
ROASTED BRUSSELS SPROUT SALAD
Ingredients
Serves 8
½ cup (125 ml) wild rice
2 cups (500 ml) vegetable stock or water
2 lbs (1 kg) Brussels sprouts, trimmed
2 tbsp (30 ml) olive or grapeseed oil
salt and pepper, to taste
2 tbsp (30 ml) lime juice
1 tbsp (15 ml) apple cider vinegar
2 tbsp (30 ml) extra-virgin olive oil
1 tbsp (15 ml) maple syrup
1 tbsp (15 ml) hazelnut or almond butter
½ cup (125 ml) pomegranate seeds
½ cup (125 ml) hazelnuts, toasted, chopped
Instructions
- Arrange oven racks in top and bottom third of oven before preheating to 350 F (180 C). Line 2 baking sheets with parchment paper and set aside.
- In large saucepan, combine rice and stock over high heat. Bring to a boil, reduce heat, cover and simmer until some grains start to split, 40 minutes. Drain well and transfer to large bowl.
- Trim Brussels sprouts and separate leaves. Place on prepared baking sheets, drizzle with 2 tbsp (30 ml) olive or grapeseed oil and toss to coat. Arrange in a single layer on baking sheets and season with a light sprinkle of salt and pepper. Bake until crispy and starting to turn golden, 15 to 20 minutes.
- Whisk together lime juice, vinegar, extra-virgin olive oil, maple syrup and hazelnut butter until well incorporated. Season to taste with salt and pepper.
- To serve, stir dressing into wild rice before folding in Brussels sprouts leaves. Transfer to a serving bowl and garnish with pomegranate seeds and hazelnuts. Best served warm or at room temperature.
Drink Pairings
SPRING PEA CARBONARA
Ingredients
Serves 4
2 tbsp (30 ml) olive oil
1 medium onion, diced
1 garlic clove, minced
8 oz (250 g) fresh morel mushrooms, halved or quartered
2 cups (500 ml) packed dandelion greens
salt and pepper, to taste
2 large eggs
1 lb (500 g) dried or fresh Orecchiette Pasta
2 cup (500 ml) fresh shelled peas
1½ cup (375 ml) sugar snap peas
½ cup (375 ml) snow pea pods
½ cup (125 ml) grated Parmesan, divided
1 lemon, zest only, finely grated, for garnish
¼ cup (60 ml) pea shoots, for garnish
2 tbsp (30 ml) fresh mint leaves, for garnish
1 ball burrata cheese
Instructions
- In a large pot, bring 4 liters (16 cups) of water and 2 tbsp (30 ml) salt to a boil.
- Meanwhile, in a large frying pan, sauté onion in oil on medium-high until tender. Add garlic and mushrooms, turn down heat to medium and cook, stirring occasionally, until golden and tender, about 8 minutes. Add greens and cook, stirring often, until just wilted. Season to taste with salt and pepper before removing from heat and setting aside.
- In a small bowl, whisk together eggs. Set aside.
- When water comes to a boil, add pasta. Turn down heat to medium-low and maintaining a slow boil until pasta is just al dente, about 7 minutes. Ladle out and set aside 1 cup (250 ml) of cooking water. Add peas to water with pasta. Increase heat to high and cook for 1 minute. Drain pasta and vegetables, do not rinse. Return to pot and place on warm stovetop burner that has been turned off. Gradually whisk 3 tbsp (45 ml) reserved hot pasta water into eggs, then pour over pasta, gently stirring with a wooden spoon to coat pasta. Stir in ⅔ of Parmesan, mushroom mixture and enough reserved pasta water to loosen pasta and create a creamy sauce. Season to taste with pepper.
- Serve with a sprinkle of lemon zest, remaining Parmesan, torn mint leaves and dollops of burrata cheese. Serve warm.
Drink Pairings
SPICY TURKEY AND WATERMELON LETTUCE WRAPS
Ingredients
Serves 4 to 6
2 tbsp (30 ml) canola oil
1 tbsp (15 ml) minced garlic
1 tbsp (15 ml) minced, peeled fresh ginger
1 medium yellow onion, finely chopped
2 stalks celery, finely chopped
1 lb (500 g) ground turkey or chicken
1 tsp (5 ml) soy sauce
1 tbsp (15 ml) Chili Garlic Sauce
1 orange, finely grated zest and juice
½ cup (125 ml) hoisin sauce
2 green onions, finely chopped
1 small handful cilantro, finely chopped (optional)
2 cups (500 ml) diced watermelon, ½-in (1.25 cm) cubes
12 iceberg or butter lettuce leaves
Instructions
- Heat a large wok or non-stick frying pan over high heat. Add canola oil and stir in minced garlic, ginger, onion and celery. Stir-fry for about 2 minutes or until onion starts to turn translucent. Add ground turkey and cook until there is no pink colour, breaking up meat with a fork.
- Add soy sauce, Chili Garlic Sauce, orange zest and juice. Stirfry until most liquid has evaporated. Remove from stove and mix in hoisin sauce, green onions and cilantro.
- Fold diced watermelon into mixture. Spoon filling into middle of lettuce leaves, wrap and serve immediately.
Drink Pairings
SPARKLING MOROCCAN TEA
Ingredients
Serves
1 oz (30 ml) Bombay Sapphire gin
1½ oz (45 ml) Moroccan Mint Green Tea*
½ oz (15 ml) fresh lemon juice, strained
2 oz (60 ml) Cupcake Prosecco, to top
1 mint leaf, for garnish
Instructions
- *For Moroccan Mint Green Tea: In a saucepan, add 2 tbsp (30 ml) Green Tea and 8 tbsp (120 ml) sugar to 3 cups (750 ml) boiling water. Steep for 10 minutes. Add 1 cup (250 ml) mint leaves. Steep another 5 minutes. Strain through a coffee filter into a glass bottle. Chill before using.
- In a mixing glass, stir gin, Moroccan Mint Green Tea and lemon juice with ice. Strain into a flute and top with Prosecco. Garnish with a mint leaf.