Hot Honey Glazed Salmon with Herb Salad
Glazed with hot honey, this salmon is a playful spin on the traditional glazed Easter ham. While grilled pineapple rings and maraschino cherries are an optional nod to the nostalgic version, a fresh herb salad on top wakes everything up, echoing the new greenery of the season, and offers a crisp contrast that makes this dish just right for an Easter dinner that leans elegant, fresh and a little unexpected. We recommend pairing this dish with Hester Creek Columbia Valley Rosé Cabernet Franc or Inniskillin Okanagan Pinot Noir.Ingredients
Serves 4 to 6
½ cup (125 ml) clover honey
½ tsp (2.5 ml) red pepper chili flakes
1½ tsp (7.5 ml) apple cider vinegar
2 lbs (900 g) salmon fillet, pin bones removed
2 tbsp (30 ml) dark rum
2 tbsp (30 ml) Dijon mustard
½ tsp (2.5 ml) ground cumin
½ tsp (2.5 ml) kosher salt, plus more to taste
¼ tsp (1 ml) freshly ground black pepper
¼ tsp (1 ml) smoked paprika
1 tbsp (15 ml) extra-virgin olive oil
1 tsp (5 ml) white balsamic vinegar, plus more to taste
½ cup (125 ml) watercress, washed and dried
¼ cup (60 ml) fresh flat-leaf parsley leaves
¼ cup (60 ml) fresh mint leaves
2 tbsp (30 ml) roughly chopped fresh chives
2 tbsp (30 ml) roughly chopped fresh dill
5 to 6 canned pineapple rings, pan-seared (optional), for garnish
5 to 6 maraschino cherries (optional), for garnish
Instructions
- Start by making hot honey. In a small saucepan over low heat, stir honey, chili flakes and apple cider vinegar. Cook, stirring occasionally, for 10 to 15 minutes. Honey should be warm but should never come to a simmer. Remove from heat and let cool to room temperature. If not using right away, transfer to an airtight container. Honey will keep in a cool, dry place for up to 6 months and will get spicier the longer it sits.
- Preheat oven to 400 F (200 C). Line a rimmed baking sheet with parchment or foil.
- Place salmon fillet skin-side down on lined baking sheet.
- In a small bowl, whisk ¼ cup (60 ml) hot honey with rum, Dijon, cumin, salt, pepper and paprika until well combined. Drizzle dressing evenly over salmon and let stand at room temperature for 15 minutes.
- Roast salmon until cooked through, 10 to 12 minutes, basting and brushing salmon once or twice with any excess glaze that accumulates in tray. To test doneness, a paring knife should slide through salmon easily and flesh should be opaque. Remove from oven and let fish rest for 10 minutes.
- Just before serving, in a medium bowl, whisk olive oil and balsamic. Add watercress, parsley, mint, chives and dill. Toss and season with salt or extra balsamic to taste.
- Transfer salmon to a serving platter. Optionally garnish with pan-seared pineapple rings and maraschino cherries. Scatter herb salad overtop and serve.
Drink Pairings
Kimchi Fried Quinoa
A Korean classic gets a healthy makeover, replacing rice with quinoa. A touch of sweetness anchors layers of umami, delivering loads of flavour in every morsel. Skip the eggs for a vegan-friendly option, or swap the tofu with proteins like seafood or even pork, chicken or beef for meat lovers. Kooksoondang Original Makgeolli or Bowen Island Westcoast Lager make for excellent drink pairings with this recipe.Ingredients
Serves 2 (Large)
2 cups (500 ml) kimchi
1 × 12½ oz (350 g) package extra-firm tofu
1 tbsp (15 ml) cornstarch
¼ tsp (1 ml) salt, plus more for seasoning
¼ tsp (1 ml) white pepper, plus more for seasoning
5 tbsp (75 ml) vegetable oil, divided
1 tbsp (15 ml) gochujang paste (use vegan-friendly option if desired)
1 tbsp (15 ml) dark soy sauce
2 cups (500 ml) cooked quinoa, cooled
1 cup (250 ml) edamame, thawed and drained if frozen
3 green onions, white parts thickly sliced and green parts julienned, divided
1 tbsp (15 ml) white vinegar
1 to 2 tbsp (15 to 30 ml) sesame oil, to taste
2 eggs
1 sheet nori, shredded, for garnish
Instructions
- Using a strainer placed over a large bowl, drain kimchi and reserve ⅓ cup (80 ml) drained liquid. Transfer drained kimchi to another large bowl. Using clean kitchen shears, cut kimchi into bite-sized chunks. Set aside.
- Use a tofu press to remove excess liquid from tofu. Alternatively, wrap tofu with a clean tea towel. Place it on a small rack over a paper-towel-lined baking sheet. Cover wrapped tofu with a plate or small baking sheet and place heavy weights on it, such as a couple of heavy cans or a small cast iron skillet. Let it drain for about 30 minutes. Carefully remove weights and unwrap tofu. Wipe any residual moisture with a paper towel. Cut into about ¾ × 1½ × ½-in (2 × 4 × 1.25 cm) strips and transfer to a large bowl. Toss with cornstarch, ¼ tsp (1 ml) salt and ¼ tsp (1 ml) white pepper.
- In a large skillet over high heat, heat 2 tbsp (30 ml) vegetable oil until shimmering. Fry coated tofu for 3 to 4 minutes, until golden brown on bottom. Flip tofu over and continue frying for another 2 to 3 minutes. Remove from heat and transfer to a plate.
- In same skillet over high heat, heat 2 tbsp (30 ml) vegetable oil. Fry drained and cut kimchi until slightly charred at edges. Add gochujang paste and dark soy sauce and cook for 2 to 3 minutes, until fragrant.
- Add cooked quinoa and edamame and mix to coat with kimchi mixture. Toss in sliced white parts of green onions and fried tofu. Stir in vinegar and season with salt and white pepper. Turn off heat and stir in sesame oil and julienned green parts of green onions. Divide into 2 large serving bowls.
- In a separate frying pan over high heat, use remaining 1 tbsp (15 ml) vegetable oil to fry eggs until edges are crispy and dark brown. Top each serving bowl with a fried egg and garnish with shredded nori as desired.
Drink Pairings
Stir-fry Udon Bowl
Slurp away on layers of umami that unfold between silky udon noodles, crunchy vegetables, savoury beef and sweet prawns. This is fabulous to serve on movie nights or mahjong afternoons with friends. You can use other proteins, such as tofu, chicken or pork, too. Oh so delicious! This dish pairs wonderfully with Sapporo Premium Beer or Hey Y’all! Hard Iced Tea.Ingredients
Serves 4 to 6
1½ lbs (680 g) beef short ribs, thinly sliced
¼ tsp (1 ml) baking soda
1 tbsp (15 ml) water
1 tbsp (15 ml) cornstarch
2 tsp + 1 tbsp (25 ml) dark soy sauce, divided
7 tbsp (105 ml) vegetable oil, divided
1 lb (450 g) shelled prawns, washed and deveined
salt and pepper, to taste
1 cup (250 ml) sliced shiitake mushrooms
1 cup (250 ml) broccoli florets
1 cup (250 ml) sliced red bell peppers
2 cups (500 ml) baby bok choy roughly cut into 2-in (5 cm) chunks, white and green parts separated
1 cup (250 ml) sliced onions
3 cloves garlic, crushed
1 to 2 red chilies, sliced, to taste
1 tbsp (15 ml) chopped fresh ginger
2 cups (500 ml) chicken stock
2 tbsp (30 ml) oyster sauce
2 tbsp (30 ml) Shaoxing cooking wine
1 tbsp (15 ml) fish sauce
4 × 7 oz (200 g) packages compressed soft udon noodles
2 tbsp (30 ml) rice vinegar
2 tbsp (30 ml) sesame oil
julienned green onions and toasted sesame seeds, for garnish
Instructions
- In a non-reactive bowl, mix beef, baking soda and water and let rest for 10 minutes. Add cornstarch and 2 tsp (10 ml) dark soy sauce. Set aside.
- In a large skillet, heat 1 tbsp (15 ml) oil over medium-high heat. Without overcrowding skillet, fry prawns for about 1 minute on each side. Season with salt and pepper. Transfer to a large bowl or plate.
- In same skillet, heat another 2 tbsp (30 ml) oil and fry marinated beef until cooked and any liquid evaporates. Add to prawns.
- In a wok, heat 2 tbsp (30 ml) oil on medium-high heat. Stir-fry shiitake mushrooms and broccoli for 2 minutes. Add red peppers and bok choy and continue cooking for another minute. Season with salt and pepper and transfer to a large plate.
- In same wok, heat remaining 2 tbsp (30 ml) oil on medium-high heat. Stir-fry onions, garlic, chilies and ginger until fragrant, about 1 minute.
- In a small bowl, mix chicken stock, oyster sauce, Shaoxing wine, fish sauce and remaining 1 tbsp (15 ml) dark soy sauce. Add to wok and cook until it comes to a boil.
- Place compressed udon noodles over braising liquid. Lower heat to medium. Cover wok and let noodles steam for about 5 minutes. Remove lid and, using a fork or cooking chopsticks, toss noodles to separate and mix with sauce.
- Add stir-fried vegetables, prawns and beef, and stir-fry for about 1 minute. Most of sauce will reduce and be absorbed into noodles. Add rice vinegar and remove from heat.
- Toss with sesame oil and garnish with julienned green onions and toasted sesame seeds, as desired.
Drink Pairings
Chicken Tikka Poutine
A favourite from Indian cuisine cozies up to a Canadiana treat! Tangy, mildly spicy, finger-licking flavours explode in your mouth with every bite. This is perfect for a spring afternoon brunch or anytime you feel peckish. Substitute potato fries with yam fries for a fibre boost, if desired. Try pairing this Chicken Tikka Poutine with Pfaffenheim Pfaff Gewürztraminer or Tinhorn Creek Washington State Pinot Gris.Ingredients
Serves 4
Tikka Spice Mix
2 tbsp (30 ml) Kashmiri chili powder*
1½ tbsp (22.5 ml) ground coriander
2 tsp (10 ml) ground cumin
½ tbsp (7.5 ml) black pepper
1 tsp (5 ml) ground turmeric
½ tbsp (7.5 ml) garam masala
Chicken Tikka Masala
1 cup (250 ml) dahi* or plain yogurt
2 tbsp (30 ml) fresh lemon juice
3 tbsp (45 ml) ginger-garlic paste, divided
6 tbsp (90 ml) vegetable oil, divided
2 tsp (10 ml) salt, plus more for seasoning
1½ tbsp (22.5 ml) kasoori methi (dried fenugreek leaves),1 divided
2 lbs (900 g) boneless, skinless chicken thighs, cut into about 1½-in (4 cm) chunks
2 whole cloves
2 whole green cardamom pods, split
2-in (5 cm) stick cinnamon
1 bay leaf
1 cup (250 ml) chopped onions
⅛ tsp (a pinch) cayenne pepper (optional)
¾ cup (180 ml) water, divided
1 cup (250 ml) crushed tomatoes
¼ cup (60 ml) whipping cream
Poutine
1.8 lbs (800 g) frozen potato French fries (about 8 cups/2 L)
salt, to taste
1½ to 2 cups (375 to 500 ml) cheese curds, to taste
Chutney Mayo, make ahead, recipe follows
¼ cup (60 ml) chopped fresh cilantro leaves, for garnish
Chutney Mayo
½ cup (125 ml) mayonnaise
2 tbsp (30 ml) fresh mint leaves
2 tbsp (30 ml) fresh cilantro leaves
½ tsp (2.5 ml) ground cumin
⅛ tsp (a pinch) garam masala
1 tsp (5 ml) fresh lime juice
salt and pepper, to taste
*Kashmiri chili powder, dahi and kasoori methi are available at Indian grocery stores.
Instructions
- To make Tikka Spice Mix, in a bowl, combine chili powder, coriander, cumin, pepper, turmeric and garam masala. Set aside.
- To make Chicken Tikka Masala, in a large non-reactive bowl, combine dahi, lemon juice, 3½ tbsp (52.5 ml) tikka spice mix, 2 tbsp (30 ml) ginger-garlic paste, 1 tbsp (15 ml) vegetable oil and 2 tsp (10 ml) salt. With clean hands, use thumb of 1 hand to muddle ½ tbsp (7.5 ml) kasoori methi in palm of other hand for 5 to 10 seconds to release aromatics, then add to marinade. Add chicken and mix to coat completely with marinade. Cover with a plate or plastic wrap and marinate in refrigerator overnight or for at least 1 hour.
- In a large skillet over medium-high heat, heat 1½ tbsp (22.5 ml) vegetable oil. Add half the chicken in a single layer without overcrowding skillet. Fry for 2 to 3 minutes per side, until edges look slightly crisp and brown. Transfer to a plate. Scrape off any burned bits in skillet, add 1½ tbsp (22.5 ml) vegetable oil and fry remaining chicken with same timing as first half. Transfer to a plate and set aside. Reserve any remaining marinade.
- In a large wok or saucepan over medium-high heat, heat remaining 2 tbsp (30 ml) vegetable oil. Add cloves, cardamom, cinnamon and bay leaf and fry for 30 seconds to 1 minute, until fragrant but not burned. Using a slotted spoon, discard fried spices. Add onions to spice-infused oil and fry, stirring occasionally, until slightly brown on edges, about 5 minutes. Mix in remaining 1 tbsp (15 ml) ginger-garlic paste and any reserved marinade. Continue cooking for another minute. Stir in 2 tbsp (30 ml) tikka spice mix, a pinch of cayenne (if using) and ¼ cup (60 ml) water. Continue cooking until most of water evaporates and mixture looks glossy.
- Add crushed tomatoes and remaining ½ cup (125 ml) water and stir to combine. Reduce heat to medium-low, cover and let simmer for about 5 minutes. Add fried chicken and cream. Stir, cover and let simmer for another 10 minutes. Season with salt. With clean hands, use thumb of 1 hand to muddle remaining 1 tbsp (15 ml) kasoori methi in palm of other hand for 5 to 10 seconds to release aromatics, then sprinkle over chicken. Cover and remove from heat.
- To assemble Poutine, bake fries following instructions on package. Reheat chicken tikka masala if cooled. Season fries with salt, if desired, as soon as they are out of oven. Transfer to a serving plate. Generously scatter cheese curds over fries and top with piping-hot chicken tikka masala* as desired. Drizzle with Chutney Mayo to taste and garnish with chopped cilantro.
- *Any leftover chicken tikka masala can be served with rice or parathas as a meal.
- Instructions for making Chutney Mayo: Using a hand blender, blend all ingredients until smooth. Transfer to a squeeze bottle and refrigerate until ready to use, up to 1 week.
Drink Pairings
Gin-Cured Albacore Tuna Smorgasbord
Celebrate Earth Day with cured Pacific albacore lox. Presented with locally grown accompaniments on a sustainable wood like bamboo or reclaimed oak, this board highlights BC’s abundance while minimizing environmental impact. This recipe cures the albacore tuna in Beefeater London Dry Gin.Ingredients
Serves up to 10
Gin-Cured Albacore Tuna Lox, make ahead, recipe follows
Pickled Blackberries, make ahead, recipe follows
Dijon mustard
cornichons or sliced dill pickles
sunflower sprouts
boiled new potatoes, sliced
shaved red onion
thinly sliced pumpernickel or rye bread, toasted
a few sprigs fresh dill, for garnish
Gin-Cured Albacore Tuna Lox
1 hook-and-line-caught Pacific albacore tuna loin (about 2 lbs/900 g)
3 tbsp (45 ml) gin
⅓ cup (80 ml) granulated sugar
¼ cup (60 ml) salt
1 tbsp (15 ml) juniper berries, crushed
2 tsp (10 ml) chopped fresh dill
2 tsp (10 ml) freshly ground
black pepper
Pickled Blackberries
Makes about 1 ½ cups (375 ml)
1½ cups (375 ml) fresh or frozen blackberries
3 tbsp (45 ml) granulated sugar
1 tsp (5 ml) salt
½ cup (125 ml) red wine vinegar
½ cup (125 ml) water
1 tbsp (15 ml) juniper berries
1 sprig fresh thyme
Instructions
- Working across grain of tuna, thinly slice 3 to 3½ oz (85 to 105 g) tuna per person and layer on a serving board.
- Place small serving bowls of Pickled Blackberries, Dijon and cornichons on board.
- Fill remaining spaces with small piles of sunflower sprouts, new potatoes, red onion and slices of toasted bread. Garnish with a few small sprigs of dill and serve.
- Instructions for making Gin-Cured Albacore Tuna Lox: 1) Rinse tuna loin and pat dry. Transfer to a baking dish with raised sides. Brush tuna loin with gin on all surfaces. 2) In a small mixing bowl, combine sugar, salt, juniper berries, dill and pepper. Mix well, then spread over tuna and gently press onto flesh. Cover with plastic wrap, loosely tucking it around fish. Place another sheet of plastic wrap over dish and set a slightly smaller dish, cutting board or similar object on top to gently weigh down tuna as it cures. 3) Refrigerate for 18 to 24 hours, flipping tuna after 12 hours. Remove from refrigerator and wipe or rinse with cold water to remove curing mixture. Pat dry with paper towel and wrap tightly in cheesecloth. Refrigerate for another 24 hours before serving. 4) Leftover lox can be wrapped tightly in plastic wrap and stored in refrigerator for up to 1 week or in freezer for up to 1 month, though texture may soften if frozen.
- Instructions for making Pickled Blackberries: 1) In a small mixing bowl, toss blackberries with sugar and salt to coat. Transfer to a clean Mason jar. 2) In a small saucepan over medium heat, combine vinegar, water, juniper berries and thyme. Warm until hot but not simmering, then pour over blackberries. Cool to room temperature, then seal and transfer to refrigerator for at least 4 hours. 3) Store in sealed jar in refrigerator for up to 1 month. Save remaining pickling liquid to use as a shrub for cocktails or as a substitute for vinegar in salad dressings.
Drink Pairings
Lambrusco-Roasted Strawberry & Whipped Feta Board
For this Earth Day recipe, we used Medici Ermete Lambrusco Reggiano, an organically produced and certified sustainable Lambrusco. Imported ingredients like pistachios and olive oil can be sourced responsibly by choosing fair trade, organic options. This appetizer pairs well with Oyster Bay Sauvignon Blanc.Ingredients
Serves 4-6
Whipped Feta, make ahead, recipe follows
Lambrusco-Roasted Strawberries, make ahead, recipe follows
Pistachio & Pink Peppercorn Dukkah, make ahead, recipe follows
wild arugula, for garnish
extra-virgin olive oil
warm flatbread, to serve
Instructions
- To assemble, spread Whipped Feta on a board or serving dish. Arrange Lambrusco-Roasted Strawberries on board and drizzle with reserved Lambrusco syrup, then sprinkle with Pistachio & Pink Peppercorn Dukkah. Garnish with tangles of arugula, drizzle with some good extra-virgin olive oil and serve with warm flatbread.
- Instructions for making the Whipped Feta: 1) Using a food processor, blend feta, cream cheese, whipping cream and orange zest until smooth. With motor running, drizzle in olive oil to emulsify. 2) Store in an airtight container in refrigerator for up to 5 days. Remove from refrigerator about 30 minutes before assembling board.
- Instructions for making Lambrusco Roasted Strawberries: 1) In a medium mixing bowl, combine all ingredients and let sit at room temperature for 15 to 30 minutes. 2) Preheat oven to 300 F (150 C). 3) Transfer strawberries and all juices to a non-reactive baking dish with a slight lip. Arrange strawberries cut-side up, leaving some space between pieces. 4) Transfer to oven and roast until strawberries are softened but still hold their shape and wine has reduced to a syrupy consistency, 45 to 60 minutes. Let cool slightly before using. 5) Store in an airtight container in refrigerator for up to 5 days. Bring to room temperature before serving.
- Instructions for making Pistachio & Pink Peppercorn Dukkah: 1) In a frying pan over medium heat, toast coriander, cumin and fennel seeds until fragrant, about 2 minutes. Add pink peppercorns and toast for 30 seconds more. Transfer to a mortar and pestle or spice grinder. Let cool, then grind coarsely. Place in a small mixing bowl. 2) In same pan, toast pistachios for 5 minutes, stirring regularly. Let cool, then roughly chop and add to mixing bowl. 3) In same pan, toast sesame seeds, stirring often, for about 2 minutes or until golden brown. Add to pistachio mixture along with salt and toss well. 4) Store in an airtight container at room temperature for up to 1 month.
Drink Pairings
Charred Snap Pea & Burrata Board
Anchored by creamy burrata and bright salsa verde, this plentiful Earth Day board can shift with the season—cherries can yield to peaches or apricots; snap peas can give way to zucchini and Brussels sprouts. Let Mother Nature set the table. Pair this appetizer with Tania Vincent Carême Terre Brûlée Chenin Blanc.Ingredients
Serves 4-6
1 tbsp (15 ml) vegetable oil
10 oz (280 g) snap peas, trimmed
¼ head radicchio, core removed, leaves separated (optional)
¼ tsp (1 ml) salt
1 recipe Olive & Vermouth Salsa Verde, make ahead, recipe follows
1 large/2 small balls burrata
1 cup (250 ml) halved pitted cherries or other sliced seasonal fruit
¼ cup (60 ml) hazelnuts, toasted and roughly chopped, for garnish
a few fresh mint leaves, for garnish
toasted focaccia, to serve
Olive & Vermouth Salsa Verde
Makes about 1¼ cups (310 ml)
⅔ cup (160 ml) pitted Castelvetrano olives, sliced into thin strips
3 tbsp (45 ml) dry vermouth
1 tbsp (15 ml) capers, chopped
1 tsp (5 ml) Dijon mustard
½ tsp (2.5 ml) red pepper chili flakes (optional)
1 clove garlic, finely minced
½ lemon, zest and juice
½ cup (125 ml) lightly packed roughly chopped fresh mint
¼ cup (60 ml) lightly packed roughly chopped fresh flat-leaf parsley
½ cup (125 ml) extra-virgin olive oil
salt and freshly ground black pepper, to taste
Instructions
- In a wok or heavy-bottomed pan over medium-high heat, warm oil. Working in batches, add snap peas and cook until charred but still crisp. Add radicchio and salt and cook until slightly wilted, about 1 minute. Transfer to a mixing bowl, toss with 3 tbsp (45 ml) salsa verde and season to taste.
- Place burrata on a serving board and arrange snap peas and radicchio around it. Drizzle with a few more spoonfuls of salsa verde, then top with cherries, toasted hazelnuts and fresh mint leaves. Serve with toasted focaccia and remaining salsa verde on side.
Drink Pairings
Roasted Squash with White Bean Spread & Dukkah Crumble
This bright winter salad feels hearty and elegant at the same time. Whether you’re serving this as a standout side or a light vegetarian main, it will bring comfort, colour and multi-dimensional flavour to any holiday meal. Any leftover dukkah crumble is delightful sprinkled on salad, soup or even yogurt for a quick snack. Enjoy this Squash with White Bean Spread Dukkah Crumble with Poplar Grove Cascadia Series Pinot Gris or Gray Monk Pinot Noir.Ingredients
Serves 4-6
½ cup (125 ml) pumpkin seeds
½ cup (125 ml) whole almonds, roughly chopped
1 tbsp (15 ml) coriander seeds, crushed
2 tbsp (30 ml) toasted sesame seeds
1½ tsp (7.5 ml) ground cumin
1 tsp (5 ml) smoked paprika
½ tsp (2.5 ml) ground cinnamon
1 tbsp (15 ml) granulated sugar
kosher salt, to taste
2 medium acorn squash, cut into thick wedges
2 medium red onions, each cut into 8 wedges
2 clementines, peeled and cut into thick wedges
3 large sprigs fresh thyme, leaves picked
10 large leaves fresh sage
4 tbsp (60 ml) extra-virgin olive oil, divided
freshly ground black pepper, to taste
3 cups (750 ml) canned white beans, drained and rinsed
½ cup (125 ml) plain Greek yogurt
2 cloves garlic, minced
1 lemon, juice only
Instructions
- Start by making dukkah crumble. In a large frying pan, combine pumpkin seeds, almonds and coriander seeds. Place over medium heat and toast until mixture is lightly golden brown and fragrant, about 3 minutes. Add sesame seeds and continue to toast for another minute. Add cumin, paprika, cinnamon and sugar. Once sugar has melted and caramelized slightly, remove mixture from pan and spread it out on a sheet of parchment. Season with a pinch of salt. Let cool completely at room temperature, then break any large pieces into smaller crumbles. Set aside. Crumble can be made ahead and stored in an airtight container at room temperature for up to 4 days.
- Preheat oven to 375 F (190 C).
- In a large roasting pan, combine squash, onions, clementines, thyme and sage. Drizzle with 3 tbsp (45 ml) olive oil and season well with salt and pepper. Roast until squash is tender and well caramelized, about 35 minutes.
- While mixture is roasting, make white bean spread. In bowl of a food processor, combine beans, yogurt, garlic, lemon juice and remaining 1 tbsp (15 ml) olive oil. Blend until smooth, scraping down sides of bowl as needed. Check seasoning and add more lemon juice, salt or oil as needed.
- When ready to serve, swirl white bean spread on a platter in a thick layer. Top with roasted squash, onions, clementines and herbs. Garnish with dukkah crumble. Serve immediately.
Drink Pairings
Green Bean Salad with Apple, Nori & Sesame Vinaigrette
Bright, fresh and full of umami, this recipe offers a unique twist on a classic green bean side dish. The combination of sweet apple, distinctly savoury nori and nutty sesame seeds may be a little unexpected, but it’s utterly delicious. Enjoy this Green Bean Salad with Apple, Nori & Sesame Vinaigrette with Steller’s Jay Blanc de Noir or Poplar Grove Cascadia Series Pinot Gris.Ingredients
Serves 6
1 lb (450 g) green beans, topped and tailed
1 clove garlic, finely chopped
1½ tbsp (22.5 ml) rice vinegar
1 sheet nori, crumbled
2 tbsp (30 ml) maple syrup
2 tbsp (30 ml) tamari or low-sodium soy sauce
½ tsp (2.5 ml) ground sumac (optional)
½ cup (125 ml) grapeseed oil
1 tbsp (15 ml) toasted sesame seeds
salt, to taste
1 Honeycrisp or Pink Lady apple, diced, divided
2 tbsp (30 ml) roughly chopped fresh parsley leaves
Instructions
- Bring a large saucepan of salted water to a boil over high heat. Add beans and cook until tender-crisp, about 4 minutes, then drain in a colander placed in sink. Run cold water over beans until they are completely cool. Leave to drain and dry.
- Meanwhile, make dressing. In a blender, combine garlic, rice vinegar, nori, maple syrup, tamari and sumac, if using. Blend until smooth. With blender running on low, slowly pour in oil to emulsify. Transfer to a small bowl and stir in sesame seeds. Season with salt.
- Transfer cooled green beans to a large bowl. Toss with dressing and half the diced apples. Transfer mixture to a platter and scatter with remaining diced apples and parsley. Serve at room temperature.
Drink Pairings
Celeriac Mushroom Wreath
This showstopping vegetarian centrepiece of a dish is perfect for your festive table this holiday season. Packed with earthy mushrooms and sweet roasted celeriac and wrapped in golden, flaky pastry, it is as comforting as it is elegant. Celeriac is a bulbous root vegetable that is plentiful in fall and winter. It is a versatile ingredient that can be eaten raw or cooked, and it has an earthy, nutty flavour with hints of celery and parsnip. This edible wreath would be great as either an appetizer or vegetarian main. Serve this Celeriac Mushroom Wreath with Steller’s Jay Blanc de Noir or Gray Monk Pinot Noir.Ingredients
Serves 8
1 × 1 lb (450 g) box frozen phyllo pastry
½ lb (225 g) trimmed celeriac, cut into ½-inch (1.25 cm) dice
1 large leek, trimmed and finely sliced into rounds
⅓ lb (150 g) mixed mushrooms, halved or quartered
1½ tsp (7.5 ml) finely chopped fresh rosemary leaves, plus a few sprigs for garnish
2 tbsp (30 ml) grapeseed or avocado oil
kosher salt and freshly ground black pepper, to taste
½ cup (125 ml) fresh cranberries, plus more for garnish
1 cup (250 ml) ghee, melted
¼ cup (60 ml) extra-virgin olive oil
¼ cup (60 ml) toasted hazelnuts, roughly chopped
2 oz (60 g) crumbled blue cheese
Instructions
- Before beginning recipe, thaw phyllo pastry in refrigerator overnight. Let pastry rest at room temperature, in its packaging, while making filling.
- Preheat oven to 400 F (200 C). Line a rimmed baking sheet with parchment and set aside.
- In a large bowl, combine diced celeriac, leeks, mushrooms, rosemary and grapeseed oil. Toss and season generously with salt and pepper. Tip onto prepared baking sheet and spread into a single layer. Bake for 20 minutes, toss and bake for another 10 minutes. Add cranberries to baking sheet and continue to bake for another 10 minutes. Remove from oven and set filling aside to cool to room temperature. Leave oven on.
- In a bowl, whisk ghee and olive oil.
- When ready to assemble, sprinkle hazelnuts and blue cheese onto filling mixture.
- To assemble phyllo parcels, lay out 1 sheet of phyllo on a work surface with short side facing closest to you. Generously brush with ghee mixture, then place another sheet of phyllo on top and brush again with ghee mixture. Spoon a heaping tablespoon of filling on bottom right of phyllo and another on bottom left, leaving a 2-in (5 cm) border around sides and bottom.
- Fold bottom border up and over filling and seal by pressing down with your fingers. Bring in each side of pastry and fold up filling once more from bottom. Crinkle remaining phyllo above filling parcels. Fold crinkled phyllo down so it sits on top of parcels. Using a sharp knife, cut into 2 parcels and use your fingers to pinch each end as tightly as possible. Repeat with remaining phyllo and filling. There should be 16 parcels.
- Line a 9-in (23 cm) springform pan with parchment.
- Place each parcel into prepared springform pan, fitting them all like a puzzle and making sure they are not too tightly packed together. Brush tops of parcels with ghee mixture. Bake for about 40 minutes, until crisp and golden brown. Allow parcels to cool to room temperature.
- When ready to serve, remove ring from springform pan and gently arrange parcels in a wreath design on a large round platter or cake board. Decorate with fresh cranberries and rosemary sprigs and serve.