Grilled Zucchini & Greens Flatbread
Ingredients
Serves 6
1 lb (500 g) homemade or store-bought pizza dough, room temperature
flour for dusting surfaces
6 oz (180 g) goat’s feta, crumbled
3 tbsp (45 ml) plain yogurt
2 medium zucchinis, about 1 lb (500 g), sliced lengthwise ¼-in (0.5 cm) thick
2 tbsp (30 ml) grapeseed oil, plus more for greasing grill
flaky sea salt and freshly ground black pepper, to taste
1 large lemon, cut in half
⅓ cup (75 ml) toasted pistachios, very roughly chopped
1½ cups (375 ml) packed baby arugula
extra-virgin olive oil, to taste
1 pinch red pepper flakes (optional)
Instructions
- Preheat barbecue to medium-high on 1 side only. Lightly oil grill with grapeseed oil.
- Turn dough out onto a lightly floured surface. Cover with a tea towel and let rest for 20 minutes.
- Meanwhile, in a food processor fitted with a steel blade attachment, pulse together feta and yogurt, until smooth and creamy, scraping down bowl as needed. Transfer to a medium bowl and set aside.
- In a large bowl, gently toss zucchini slices with 2 tbsp (30 ml) grapeseed oil and a good pinch of salt and pepper. Grill over direct heat, turning often, until zucchini is tender and charred in spots, about 3 to 5 minutes total. Transfer to a plate and set aside. Grill lemon halves cut-side down over direct heat until charred, about 4 minutes. Set aside.
- Divide dough in half. Working with 1 piece of dough, dust work surface with flour and roll or stretch dough into a 10-in (25 cm) round. Brush 1 side lightly with grapeseed oil. Place dough oiled-side down onto grill directly over heat. Brush top lightly with more grapeseed oil and cook until underside is browned and crisped up, about 1 to 2 minutes. Flip and cook until other side until it has light grill marks, about 1 minute. Transfer flatbread to a baking tray and set aside while cooking remaining dough. Top each grilled flatbread with some feta spread, grilled zucchini and pistachios.
- Return flatbreads to indirect heat, close grill and cook until warmed through, about 3 to 5 minutes. Transfer flatbreads to a cutting board and garnish with arugula, a good squeeze of charred lemon and a drizzle of olive oil. Sprinkle with red pepper flakes, if using, and additional salt to taste. Slice and serve.
Drink Pairings
CAULIFLOWER CHICKPEA SALAD
Ingredients
Serves 2 as a main or 4 as a side
7 garlic cloves, minced, divided
1 bunch parsley
1 bunch cilantro
1 tbsp (15 ml) capers
½ jalapeño, seeded
1 tsp (5 ml) honey
½ lemon, juice only
½ cup (60 ml) olive oil, divided
1 to 2 tbsp (15 to 30 ml) water
salt and pepper, to taste
1 tbsp (15 ml) onion powder
1 tbsp (15 ml) cumin
½ tbsp (7.5 ml) paprika
1 tsp (5 ml) coriander
½ tsp (2.5 ml) salt
½ tsp (2.5 ml) pepper
1 small cauliflower, separated into florets
1 x 19 oz (540 ml) can chickpeas, rinsed and drained
4 cups (1 L) mixed greens
½ cup (125 ml) crumbled feta
¼ red onion, sliced
Instructions
- Preheat oven to 425 F (220 C).
- To make dressing, in a blender, add 3 minced garlic cloves, parsley, cilantro, capers, jalapeño, honey, lemon juice, ¼ cup (60 ml) olive oil and 1 tbsp (15 ml) water (more if needed). Blend on high until smooth. Season to taste with salt and pepper. Set aside.
- In a small bowl, combine onion powder, cumin, paprika, coriander, remaining 4 minced garlic cloves, salt, pepper and remaining ¼ cup (60 ml) olive oil. Set aside.
- In a large bowl, place cauliflower florets. Pour half the spice mixture over cauliflower and toss to coat. Add to a parchment-lined baking sheet and bake until golden brown, 15 to 20 minutes. In the same bowl cauliflower was in, add chickpeas and remaining spice mixture. Toss to coat and pour onto lined baking sheet. Place in oven with cauliflower and cook for 20 minutes. Remove and allow to cool slightly before making salad.
- In a large serving bowl, layer mixed greens, cauliflower, chickpeas and feta. Drizzle with dressing and serve immediately.
Drink Pairings
SOBA NOODLE SALAD WITH MISO DRESSING
Ingredients
Serves 2 as a main or 4 as a side
8 cups (2 L) water
10 oz (300 g) dried soba noodles
2 garlic cloves, minced
1 tsp (5 ml) ginger, minced
1 tbsp (15 ml) white miso paste
2 tbsp (30 ml) warm water
1 tbsp (15 ml) soy sauce
½ tbsp (7.5 ml) honey
1 tsp (5 ml) sesame oil
1 tbsp (15 ml) rice wine vinegar
1 tsp (5 ml) Sriracha, or to taste
1 English cucumber, cut into ribbons with a peeler
2 carrots, peeled, cut into ribbons with a peeler
2 cups (500 ml) halved sugar snap peas
4 green onions, sliced
½ cup (125 ml) chopped cilantro
1 large avocado, sliced, for garnish
½ cup (125 ml) chopped peanuts, for garnish
Instructions
- In a medium saucepan over high heat, bring water to a boil. Add soba noodles and cook until tender, about 8 minutes. Drain and rinse under cold water for 1 to 2 minutes to stop cooking. Set aside.
- To make dressing, in a small bowl, add garlic, ginger, miso, water, soy sauce, honey, sesame oil, vinegar and Sriracha. Mix to combine. Set aside.
- To assemble salad, in a large salad bowl, place noodles, dressing, cucumber, carrot, snap peas, green onions and cilantro. Pour dressing over and mix well.
- To serve, garnish with avocado slices and crushed peanuts.
Drink Pairings
CANDIED SMOKED SALMON SALAD
Ingredients
Serves 2 as a main or 4 as a side
2 tbsp (30 ml) mayonnaise
1 tbsp (15 ml) horseradish
1 garlic clove, minced
½ lemon, juice only
2 tbsp (30 ml) chopped dill
salt and pepper, to taste
1 small head butter lettuce, washed, chopped
2 cups (500 ml) new potatoes, cooked and sliced
1 cup (250 ml) peas, cooked
4 hardboiled eggs, halved
2 cups (500 ml) candied salmon, cubed
¼ cup (60 ml) radish, sliced
¼ red onion, sliced
Instructions
- To make dressing, in a small bowl, combine mayonnaise, horseradish, garlic, lemon juice and dill. Season to taste with salt and pepper and set aside.
- On a large platter, arrange lettuce leaves, potatoes, peas, eggs, salmon, radish and red onion. Drizzle with horseradish dressing and gently toss to combine. Season again with salt and pepper and serve.
Drink Pairings
RAINBOW WARRIOR
Ingredients
Serves 1
½ oz (15 ml) grenadine
crushed ice
ice cubes
1½ oz (45 ml) Pride-supported vodka (e.g. Crystal Head or Absolut)
2 oz (60 ml) pineapple juice
¾ oz (22 ml) fresh lemon juice
½ oz (15 ml) Bols Blue Curaçao*
½ oz (15 ml) water
pineapple and other fruit, for garnish
Instructions
- Pour grenadine into bottom of a tall goblet and fill ⅔ full with crushed ice. In a cocktail shaker, combine ice cubes, vodka, pineapple and lemon juice. Shake vigorously and strain into glass. Fill glass completely with crushed ice. In an empty shaker tin, combine blue curaçao with water and slowly pour over crushed ice to create final layer. Garnish with pineapple and assorted fresh fruit, as desired.
Featuring
BC Crab Rolls with Lemon Nori Spread
Ingredients
Serves 4
2 sheets nori
½ cup (125 ml) mayonnaise
1 tsp (5 ml) finely grated lemon zest
1 tsp (5 ml) fresh lemon juice
kosher salt, to taste
½ lb to ¾ lb (250 g to 340 g) Dungeness crab meat
2 stalks celery, diced
8 sourdough or brioche rolls
3 tbsp (45 ml) unsalted butter, softened
8 large leaves butter lettuce
Instructions
- In a large, dry frying pan over high heat, toast nori sheets, 1 at a time, until crisp, about 30 seconds. Place on a clean work surface and let cool to room temperature. Repeat with remaining nori. Once all nori has been toasted and cooled, take 1 sheet and chop into 2- to 3-in (5 to 8 cm) long strips and set aside.
- To make lemon-nori spread, start by tearing up remaining nori sheet. Using a spice grinder or blender, finely grind nori. Add nori to a small bowl along with mayonnaise, lemon zest and juice. Stir until well combined. Season to taste with salt. Spread may be kept in an airtight container in refrigerator for up to 5 days.
- In a medium bowl, gently fold together crab meat, celery and ¼ cup (60 ml) lemon-nori spread. Taste and season with salt or add some more lemon-nori spread, if desired. Crab salad mixture may be refrigerated in an airtight container overnight.
- When ready to serve, prepare rolls. Trim a piece lengthwise from both sides of rolls, to provide a flat surface on each side. Cut a slit down the middle of the top of each roll, not cutting all the way through. Generously butter the outside cut surfaces of rolls. In a large frying pan, over medium heat, toast outside of rolls, 1 at a time, until golden brown, about 1 to 2 minutes per side. Transfer rolls to a serving platter and repeat buttering and browning with remaining rolls.
- To serve, open up rolls and line each centre-line cut with a leaf of butter lettuce. Fill with crab salad and top with reserved nori strips.
Drink Pairings
BC Salmon Ceviche
Ingredients
Serves 4
¼ cup (60 ml) fresh lime juice (about 4 limes)
¼ cup (60 ml) extra-virgin olive oil
½ cup (125 ml) coconut water
flaky sea salt, to taste
12 oz (340 g) sashimi-grade BC salmon
1 mango, peeled, pitted and diced
½ English cucumber, seeds removed and diced
1 Thai chili, seeded and thinly sliced (optional)
½ cup (125 ml) microgreens
½ cup (125 ml) toasted coconut ribbons
Instructions
- To make dressing, in a medium bowl, whisk together lime juice, olive oil, coconut water and a pinch of salt until well combined. Set aside.
- Using a sharp knife, slice salmon into very thin sheets. Arrange slices, overlapping slightly, on 4 serving plates. Drizzle each with about 3 tbsp (45 ml) dressing and let sit for 2 minutes, to partially “cook” fish. Top with diced mango, cucumber, avocado and chili, if using. Drizzle with dressing, as desired, before garnishing with a scattering of microgreens and toasted coconut ribbons. Serve immediately.
Drink Pairings
BC Prawn Skewers with Corn, Sausage & Potatoes
Ingredients
Serves 6
1 cup (250 ml) unsalted butter, melted
4 tsp (20 ml) Old Bay seasoning, divided
1 lb (500 g) baby potatoes
4 corn cobs, each cut into 6 rounds
1 lb (500 g) unpeeled BC prawns, heads removed
1 lb (500 g) smoked beer sausage, sliced
kosher salt and pepper, to taste
3 lemons, halved
¼ cup (60 ml) chopped flat-leaf parsley leaves, for garnish
6 metal or wooden skewers
Instructions
- In a small saucepan, melt butter over medium heat. Stir in 2 tsp (10 ml) Old Bay seasoning and continue to heat for another minute. Remove from heat and set aside.
- In a large stockpot, place potatoes and remaining 2 tsp (10 ml) Old Bay seasoning and add enough water to cover by 2-in (5 cm). Bring to a boil over high heat. Reduce heat to medium-high and cook for 5 more minutes. Add corn to pot and continue to cook until potatoes are just fork-tender, about another 2 to 3 minutes. Drain potatoes and corn and set aside.
- Preheat barbecue to medium-high. Brush grills with oil. If using wooden skewers, soak in water for 30 minutes.
- To assemble skewers, arrange 3 shrimp, 3 pieces of sausage, 3 potatoes and 2 pieces of corn on each skewer. Brush contents of each skewer generously with seasoned butter and a sprinkle of salt and pepper. Working in batches, grill skewers, turning often, until grill-marked and warmed through, about 5 to 8 minutes total. While skewers are grilling, place lemons cut-side down on grill and cook until grill-marked. Transfer skewers and lemons to a platter. Garnish with chopped parsley and serve immediately with remaining seasoned butter alongside.
Drink Pairings
Peach Tea Punch
Ingredients
Serves 16 (3L)
8 peach tea bags
50 oz (1.5 L) boiled water
16 sprigs fresh mint (plus more for garnish)
25 oz (750 ml) Forty Creek Barrel Select Canadian Whisky
12½ oz (375 ml) fresh lemon juice
12½ oz (375 ml) Simple Syrup*
Instructions
- Steep 8 peach tea bags with mint leaves (stems removed) in 50 oz (1.5 L) boiled water for 5 minutes. Remove tea bags and let tea cool. In a large pitcher, combine whisky (if using), prepared peach-mint tea, lemon juice and Simple Syrup. Stir to combine and top with ice cubes. To serve, pour 6 oz (180 ml)** prepared cocktail over cubed ice in a collins glass and garnish with mint and lemon wheels.
- * 1:1 ratio of sugar dissolved in boiling water. Allow to cool before using.
- ** If starting with a non-alcoholic mix, measure 41/2 oz (135 ml) into a glass, add 11/2 oz (45 ml) of whisky then fill glass with ice.
Featuring
Sunshine Punch
Ingredients
Serves 16 (2.7L)
25 oz (750 ml) G&W Distilling Tempo Renovo Dry Gin
32 oz (1 L) pineapple juice
12½ oz (375 ml) Allspice Syrup*
12½ oz (375 ml) fresh lime juice
soda water, to serve
fresh pineapple and/or pineapple fronds, for garnish
lime wheels, for garnish
Instructions
- In a large dispenser or bowl, combine gin (if using), pineapple juice, Allspice Syrup and lime juice, then stir to mix. If using a dispenser, add ice and stir to chill. If using a bowl, transfer to clean resealable bottles, seal and chill. To serve, in an old-fashioned double glass, combine 4.5 oz (135 ml)** of pre-mixed cocktail with 2 oz (60 ml) of soda water. Add cubed ice to glass, then garnish with pineapple and lime wheels, as desired.
- * To make Allspice Syrup, in a small saucepan, combine 2 cups (500 ml) of water with 2 tbsp (30 ml) lightly crushed whole allspice. Boil until liquid is reduced to 1 cup (250 ml). Fine strain allspice water, then transfer back to saucepan and combine with 1 cup (250 ml) sugar and simmer to dissolve. Transfer to a clean container. Once cooled, seal and store in refrigerator for up to 1 week.
- ** If starting with a non-alcoholic mix, measure 31/2 oz (105 ml) into a Collins glass and add 11/2 oz (45 ml) of gin, top with 2 oz (60 ml) soda then fill glass with ice.