LEMON, THYME AND POPPYSEED LOAF
Ingredients
Serves 10
1 cup (250 ml) granulated sugar
2 lemons, zest only
2 tbsp (30 ml) chopped thyme leaves
¾ cup (175 ml) buttermilk
¼ cup + 3 tbsp (60 + 45 ml) lemon juice, divided
1¼ tsp (6 ml) vanilla extract, divided
3 large eggs
⅓ cup (75 ml) grapeseed oil
1¾ cups (425 ml) all-purpose flour
1½ tsp (7 ml) baking powder
¼ tsp (1 ml) baking soda
¼ tsp (1 ml) salt
1 tbsp + 2 tsp (25 ml) poppyseeds
⅓ cup (75 ml) Lemon Syrup, make ahead, recipe follows
¼ cup (60 ml) cream cheese, at room temperature
1 cup (250 ml) icing sugar
CANDIED LEMONS AND LEMON SYRUP:
1 cup (250 ml) granulated sugar
1 cup (250 ml) water
1 large lemon, cut into ¼-in (0.5cm) thick slices
Instructions
- Preheat oven to 350 F (180 C). Butter and flour an 8 x 4-in (1.5 L) loaf pan.
- In a large bowl, place sugar, lemon zest and thyme and rub together with fingers until it looks like wet sand. Whisk in buttermilk, ¼ cup (60 ml) lemon juice, 1 tsp (5 ml) vanilla extract, eggs and oil.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt and poppyseeds. Pour dry ingredients into wet mixture and whisk until batter is just combined.
- Pour batter into prepared pan. Bake until a wooden toothpick inserted in centre comes out clean, about 1 hour. Let cool in pan until warm to the touch, about 20 minutes.
- In a small saucepan over medium-low heat, warm Lemon Syrup. Turn out cake and place right side up onto a baking rack set over a rimmed baking sheet. Brush Lemon Syrup over cake and let cool completely, about 1 hour.
- In a medium bowl using an electric hand mixer, beat together cream cheese and remaining ¼ tsp (1 ml) vanilla extract until smooth and creamy. Beat in icing sugar, ½ cup (125 ml) at a time. It should be thick and spreadable frosting.
- To serve, transfer cake to a serving platter. Spread frosting over top of cake before garnishing with Candied Lemons and additional thyme leaves, if desired.
- To make CANDIED LEMONS AND LEMON SYRUP, Line a baking sheet with parchment paper and set aside. In a medium saucepan over medium heat, bring sugar and water to a simmer, stirring occasionally. Add lemon slices, place a round of parchment paper on top of lemons, and reduce heat to medium-low. Simmer, turning lemon slices occasionally, until pith is tender and translucent, about 40 minutes. Remove lemon slices from Lemon Syrup and arrange in a single layer on prepared baking sheet. Set aside both Candied Lemons and reserved Lemon Syrup for Loaf recipe. Makes about 10 lemon slices.
Drink Pairings
CARROT TAHINI SALAD WITH CRISPY CHICKPEA CROUTONS
Ingredients
Serves 2 to 3
4 to 5 large carrots
½ cup (125 ml) roughly chopped parsley
TAHINI DRESSING:
½ cup (125 ml) Tahini
2 garlic cloves, roughly chopped
1 lemon, juice only
salt, to taste
2 tbsp (30 ml) maple syrup
¼ cup (60 ml) plain yogurt or sour cream
pinch of cumin
PICKLED CABBAGE:
2 tbsp (30 ml) sugar
1 tbsp (15 ml) salt
1 cup (250 ml) lukewarm water
1 cup (250 ml) white vinegar
1 garlic clove, smashed
2 bay leaves
½ tsp (2 ml) fennel seeds
½ head red cabbage
CRISPY CHICKPEA CROUTONS:
1 x 16 oz (500 ml) can chickpeas
2 tbsp (30 ml) grapeseed oil
1 tsp (5 ml) each, cumin, salt, paprika, pepper, garlic powder
Instructions
- With a vegetable spiralizer, spiral cut carrots using the shredding blade. Toss carrot noodles in Tahini Dressing to coat. Garnish with ½ cup (125 ml) Pickled Cabbage, Crispy Chickpea Croutons and chopped parsley, and serve.
- To make TAHINI DRESSING: In a food processor, blend all ingredients until smooth, set aside. Can be kept refrigerated for up to 1 week. Makes 1 cup (250 ml).
- To make PICKLED CABBAGE: In a medium bowl, combine all ingredients, except for cabbage, and stir until sugar and salt have dissolved. Using a mandoline or very sharp knife, shred cabbage as thin as possible. Fill a 2-cup (500 ml) jar with shredded cabbage and pour liquid over. Leave jar out on counter at room temperature for 2 to 4 hours with the lid on, then refrigerate until ready to use. Will keep up to 4 weeks. Makes 2 cups (500 ml).
- To make CRISPY CHICKPEA CROUTONS: Preheat oven to 375 F (190 C). Rinse chickpeas, dry very well on a clean tea towel. In a large bowl, mix remaining ingredients and coat chickpeas in oil and spices. Spread out on a large non-stick cookie sheet (don’t crowd) and bake for 20 to 25 minutes or until golden brown.
Drink Pairings
ZUCCHINI RIBBON AND KALE CAESAR SALAD WITH CHIMICHURRI CHICKEN
Ingredients
Serves 2
1 large zucchini
1 large bunch (8 to 12 stalks) of Lacinato or Dino Kale
2 tbsp (30 ml) olive oil
½ lemon, juice only
salt and pepper to taste
2 chicken breasts, skin on (optional)
¼ cup (60 ml) grated Parmesan
CHIMICHURRI SAUCE:
2 cups (500 ml) chopped parsley
2 cups (500 ml) chopped cilantro
3 garlic cloves
½ tbsp (7 ml) red pepper chili flakes
¼ cup (60 ml) red wine vinegar
½ lemon, juice only
2 large or 4 small green onions (stems included)
½ cup (125 ml) neutral oil (e.g. grapeseed, avocado, vegetable oil)
1 tsp (5 ml) salt
1 tsp (5 ml) pepper
CAESAR DRESSING:
3 small garlic cloves
1 tbsp (15 ml) Dijon mustard
1 tbsp (15 ml) vinegar
salt and pepper, to taste
2 tbsp (30 ml) mayonnaise
⅓ cup (75 ml) olive oil
¼ cup (60 ml) lemon juice
1 tbsp (15 ml) capers
Instructions
- With a vegetable spiralizer, spiral cut zucchini using the flat blade to produce wide pappardelle-shaped vegetable noodles.
- Remove stalks from kale, thinly slice horizontally to create thin ribbons of kale. Add kale and zucchini noodles to a bowl and coat with olive oil, lemon juice and salt and pepper. Let rest for 10 minutes while making Chimichurri Sauce, recipe follows.
- Marinate chicken breasts in half the Chimichurri Sauce and set aside for 10 to 15 minutes.
- Preheat barbecue or grill to mediumhigh, sear chicken on either side for 6 to 8 minutes, depending on thickness. Once chicken feels firm but not hard, remove from grill and let rest for 5 minutes. Alternatively, preheat oven to 350 F (180 C) and bake for about 20 minutes. Once chicken is cooked and rested, cut into ¼-in (0.5 cm) slices.
- Toss kale and zucchini in Caesar Dressing to taste, add Parmesan and serve alongside sliced chicken and top with remaining Chimichurri Sauce.
- To make CHIMICHURRI SAUCE: In a food processor, pulse all ingredients, except for oil until finely chopped. Add oil and pulse 2 more times, careful not to emulsify oil and vinegar. Set aside until ready to use. Can store refrigerated for up to 2 weeks. Makes 1 cup (250 ml).
- To make CAESAR DRESSING: In a food processor, add all ingredients and blend on high for about 1 minute until smooth. Makes ½ cup (125 ml).
Drink Pairings
CURLY GREEK SALAD WITH AVOCADO PESTO
Ingredients
Serves 2 to 4
1 whole cucumber
½ cup (125 ml) cherry tomatoes, halved
⅓ cup (75 ml) red onion, thinly sliced
⅓ cup (75 ml) kalamata olives, pitted
⅓ cup (75 ml) crumbled feta cheese
AVOCADO PESTO:
2 large ripe avocados
¼ cup (60 ml) basil leaves
1 garlic clove
1 lemon, juice only
3 tbsp (45 ml) water
½ tbsp (7 ml) salt
½ tbsp (7 ml) pepper
Instructions
- With a vegetable spiralizer, spiral cut cucumber using flat blade to produce wide pappardelle-shaped vegetable noodles. Add noodles to a large salad bowl along with tomatoes and red onions. Set salad aside while making the Avocado Pesto, recipe follows.
- Toss salad with dressing until generously coated. Remaining dressing will keep in the refrigerator up to 3 days. Top with crumbled feta and kalamata olives.
- To make AVOCADO PESTO: In a food processor, add all ingredients and blend on high for about 1 minute, or until smooth and creamy. Makes about 1½ cups (375 ml).
Drink Pairings
ZUCCHINI CARROT PAD THAI WITH GARLIC PRAWNS
Ingredients
Serves 2 to 3
3 large zucchinis
2 large carrots
1 red bell pepper, thinly sliced lengthwise into matchsticks
3 garlic cloves, crushed
2 tbsp (30 ml) olive oil
10 prawns, deveined and shelled
salt and pepper, to taste
½ cup (125 ml) chopped cilantro, for garnish
⅓ cup (75 ml) chopped peanuts, for garnish
3 green onions, sliced, for garnish
PEANUT SAUCE:
2 tbsp (30 ml) sesame oil
¼ cup (60 ml) soy sauce
1 lime, juice only
¼ cup (60 ml) peanut butter
2 garlic cloves
1 tbsp (15 ml) grated ginger
1 tsp (5 ml) sugar
1 tsp (5 ml) sriracha (optional)
Instructions
- With a vegetable spiralizer, spiral cut zucchini and carrots using the Angel Hair blade, to look like Angel Hair pasta noodles. Add red pepper, zucchini and carrots to a bowl, set aside.
- In a frying pan over medium heat, add garlic and olive oil. Season prawns with salt and pepper and add to pan. Cook for 2 to 3 minutes on each side until no longer translucent.
- Toss vegetables with Peanut Sauce and move to serving dishes. Garnish with cilantro, peanuts, green onions and top with prawns.
- To make PEANUT SAUCE: In a food processor, blend all ingredients until smooth. Set aside. Can store refrigerated for up to 1 week. Makes about ¾ cup (180 ml).
Drink Pairings
SPICED STEAK SERVED WITH GRILLED RAPINI SALAD AND SALSA VERDE
Ingredients
Serves 4
1 tbsp (15 ml) chili powder
1 tsp (5 ml) ground cumin
½ tsp (2 ml) red pepper chili flakes
2 large garlic gloves, minced and mashed with 1 tsp (2 ml) sea salt
2 tsp (10 ml) Worcestershire sauce
1 tsp (5 ml) sugar
1 tsp (5 ml) pepper
1 tbsp (15 ml) vegetable oil
2 lb (1 kg) hangar or skirt steak, trimmed
GRILLED RAPINI SALAD:
1 bunch rapini, ends trimmed, blanched and drained
¼ cup (60 ml) olive oil
3 tbsp (45 ml) balsamic vinegar
2 tsp (10 ml) kosher salt
½ tsp (2 ml) pepper
2 garlic cloves, minced
1 cup (250 ml) ½-in (1.25 cm) diced strawberries
ripped mint leaves, about a handful
¼ cup (60 ml) grated Parmesan
SALSA VERDE:
1 lb (500 g) tomatillos, about 10 to 12, husk removed, and rinsed
2 jalapeño or 4 serrano peppers, stemmed
1 bunch fresh cilantro, roughly chopped
1 garlic clove, minced
¼ cup (60 ml) water
½ cup (125 ml) finely chopped white onion
Instructions
- In a small bowl, mix together all ingredients, up to steak, until well blended. Rub all over meat and marinate in a resealable plastic bag; refrigerate for at least 30 minutes or up to 1 day.
- Grill steak on a well-oiled rack set about 4-in (10 cm) over hot coals or a medium-high heat barbecue, or in a hot, well-seasoned ridged grill pan over medium-high heat, 3 to 5 minutes on each side, or until just springy to touch, for medium-rare. Allow steak to rest on a cutting board 5 minutes and cut across the grain on the diagonal into thin slices.
- Serve with Grilled Rapini Salad and Salsa Verde.
- To make GRILLED RAPINI SALAD: Preheat grill to medium. Add rapini and grill, turning once, until slightly charred, remove and place in a mixing bowl.
- Mix together olive oil, balsamic vinegar, salt, pepper and garlic. Drizzle over rapini until well covered. Garnish with strawberries, mint leaves and Parmesan.
- To make SALSA VERDE: Preheat broiler. Roast the tomatillos and chilies on a baking sheet 4-in (10 cm) below the preheated broiler until they have dark spots and are blackened, about 5 minutes. Flip over and roast other side, 4 to 5 minutes.
- Add roasted tomatillos, chilies and remaining ingredients, except onions, into a food processor. Blend to a coarse purée. Transfer to serving bowl and mix in onion. Season with salt and pepper. Makes about 1½ cups (625 ml).
Drink Pairings
CHORIZO AND CLAMS
Ingredients
Serves 4 to 6
2 tbsp (30 ml) olive oil
1 medium onion, chopped
2 garlic cloves, minced
1 medium red pepper, cored and diced
1 small bulb fennel, cored, trimmed, halved and finely sliced
½ lb (250 g) dried spicy chorizo, cut into ¼-in (0.5 cm) slices
1 tsp (5 ml) smoked paprika
1 tsp (5 ml) dried oregano
½ tsp (2 ml) red pepper chili flakes
1 x 28 oz (794 ml) can stewed or whole plum tomatoes
1 cup (250 ml) red wine
4 lbs (2 kg) fresh clams or mussels
salt and pepper, to taste
chopped fresh cilantro, for garnish
baguette, to serve
Instructions
- In a large stockpot, heat oil over medium heat. Add onion, garlic, red pepper and fennel, stirring occasionally, until vegetables are softened, 7 to 9 minutes.
- Stir in chorizo, paprika, oregano and chili flakes, stir until well mixed and aromatic, about 2 minutes. Stir in tomatoes, breaking them up with a spatula, then add red wine. Bring to a boil.
- Add clams (or mussels), then boil, covered, until clams open, 7 to 8 minutes. Discard any that do not open. Season with salt and pepper. Stir in cilantro and serve in warm bowls with baguette.
Drink Pairings
SPICY CHICKEN SLIDERS WITH ASIAN SLAW
Ingredients
Serves 10 to 12 sliders
2 tbsp (30 ml) vegetable oil
1 medium onion, finely chopped
2 garlic cloves, minced
1 tbsp (15 ml) chili powder
1 tbsp (15 ml) chili garlic sauce
½ tsp (2 ml) cayenne
1 tsp (5 ml) ground cumin
1 tsp (5 ml) salt
1 tsp (5 ml) pepper
1½ lb (750 g) ground chicken or turkey
1 large egg
½ jalapeño pepper, seeded and finely minced
½ cup (125 ml) finely chopped cilantro
8 to 12 small slider buns or small soft rolls, sliced, depending on size of patties
SPICY CHIPOTLE MAYO:
1 cup (250 ml) mayonnaise
2 tbsp (30 ml) adobo sauce
1 to 2 chipotle chilies, to taste, finely minced
2 tsp (10 ml) lime juice (optional)
ASIAN SLAW:
2 tbsp (30 ml) finely chopped ginger
¼ cup (60 ml) rice vinegar
2 tsp (10 ml) soy sauce
1 lime, juice only
¼ cup (60 ml) peanut butter or tahini
½ head Napa cabbage, finely shredded
1 serrano chili, seeded and finely minced
1 small carrot, peeled and finely grated
½ red pepper, finely julienned
2 green onions, finely sliced
2 tbsp (30 ml) chopped cilantro
2 tbsp (30 ml) chopped mint
Instructions
- Heat a medium-sized skillet over medium heat. Add oil, onion and garlic, sauté 4 to 5 minutes until soft and translucent. Set aside to cool.
- In a large bowl, mix together chili powder, chili garlic sauce, cayenne, cumin, salt and pepper. Add over ground chicken to bowl and mix in along with egg, jalapeño and cilantro until well blended. Shape into 8 patties.
- Preheat grill to medium and lightly oil the rack. Add patties and grill until brown and juices run clear, about 3 minutes per side. Remove from grill and keep warm in oven until ready to assemble.
- Toast buns lightly on grill. Spread Spicy Chipotle Mayo on top and bottom of toasted bun. Place chicken patties on buns and top with a small amount of Asian Slaw. Serve immediately.
- To make SPICY CHIPOTLE MAYO: Mix all ingredients until well blended. Cover and refrigerate until chilled. Makes about 1 cup (250 ml).
- To make ASIAN SLAW: In a small bowl, whisk together ginger, rice vinegar, soy sauce, lime juice and peanut butter until blended. Add remaining ingredients and toss until mixed well. Refrigerate until ready to use. Makes about 4 cups (1 L).
Drink Pairings
BUFFALO PRAWN TACOS WITH HEARTS OF PALM AND CORN SALSA
Ingredients
Serves 4
½ cup (125 ml) plain Greek yogurt
½ cup (125 ml) sour cream
¼ cup (60 ml) finely chopped green onions
1 tbsp (15 ml) lemon juice
2 tbsp (30 ml) salted butter
1 garlic clove, finely minced
¼ cup (60 ml) hot sauce, such as Franks or Tabasco
1 lb (500 g) large prawns, tailed, peeled and deveined
8 small corn tortillas
1 to 2 cups (250 to 500 ml) shredded cabbage
2 celery stalks, finely sliced
¼ cup (60 ml) finely diced red onion
¼ cup (60 ml) crumbled blue cheese
½ cup (125 ml) chopped cilantro, for garnish
HEARTS OF PALM AND CORN SALSA:
3 ears of corn
1 tbsp (15 ml) vegetable oil
1 x 14 oz (398 ml) can palm hearts, drained, cut into ¼-in (0.5 cm) rounds
½ medium red onion, finely chopped
1 red bell pepper, cored and cut into ½-in (1.25 cm) dice
2 stalks celery, cut into ½-in (1.25 cm) dice
2 large tomatoes, seeded, cut into ½-in (1.25 cm) dice
½ cup (125 ml) chopped cilantro
¼ cup (60 ml) extra-virgin olive oil
3 tbsp (45 ml) lime juice
2 tbsp (30 ml) agave syrup or honey
1 tsp (5 ml) each, ground coriander and ground cumin
½ tsp (2 ml) chili powder
Instructions
- In a mixing bowl, combine yogurt, sour cream, green onions and lemon juice. Set aside.
- Heat a large skillet over medium heat, add butter and garlic and sauté for 30 seconds. Combine with hot sauce. Sauté prawns in sauce until opaque and cooked through, about 4 minutes.
- Soften tortillas in a non-stick skillet or place in a tea towel and microwave until warm.
- Assemble tacos with layers of cabbage, celery, red onion, prawns, yogurt mixture and blue cheese. Drizzle with sauce, yogurt mixture and garnish with cilantro and Hearts of Palm and Corn Salsa. Serve immediately.
- To make HEARTS OF PALM AND CORN SALSA: Shuck corn, remove husks and silk. Brush cobs with vegetable oil. Place directly over heat on medium-hot barbecue grill. Alternatively, place corn on a foil-lined baking sheet under a preheated broiler.
- Rotate corn when dark blisters appear and kernels darken in colour, about 2 to 3 minutes. Grill until cobs are uniformly cooked. Remove from heat and cool. Hold cob vertically and remove kernels by cutting down the cob. Place loose kernels in a bowl and mix with palm hearts, red onion, red pepper, celery, tomatoes and cilantro.
- In a small bowl, whisk together remaining ingredients until blended and pour over corn mixture. Season to taste with salt and pepper. Salsa can be prepared, covered and chilled up to 1 day in advance. Can also be served as a side salad.
Drink Pairings
GRILLED PORK CHOPS WITH BLUEBERRY BARBECUE SAUCE
Ingredients
Serves
4 medium pork chops
¼ cup (60 ml) olive oil
1 tbsp (15 ml) brown sugar
2 tbsp (30 ml) lemon juice
2 tbsp (30 ml) grainy mustard
4 garlic cloves, minced
1 tbsp (15 ml) white wine vinegar
½ tsp (2 ml) salt
½ tsp (2 ml) pepper
BLUEBERRY BARBECUE SAUCE:
1 tbsp (15 ml) olive oil
1 medium onion, finely chopped
1 piece fresh ginger, about ½-in (1.25 cm), grated
3 garlic cloves, minced
3 cups (750 ml) BC blueberries
¼ cup (60 ml) maple syrup
4 tbsp (60 ml) apple cider or balsamic vinegar
2 tbsp (30 ml) Worcestershire sauce
2 tbsp (30 ml) molasses
1 tsp (5 ml) lemon juice
½ tsp (2 ml) ground cinnamon
½ tsp (2 ml) ground cumin
½ tsp (2 ml) chili powder
1 tsp (5 ml) smoked paprika
½ tsp (2 ml) salt
½ tsp (2 ml) pepper
Instructions
- Place pork chops in a glass or ceramic baking dish, set aside.
- Whisk remaining ingredients together, except barbecue sauce, and pour over pork chops. Marinate for 1 to 4 hours.
- Preheat barbecue to medium-high.
- Remove pork chops from marinade and place on a lightly oiled grill. Grill pork chops until nicely browned and the internal temperature reads 145 F (63 C). Remove to a warmed platter and let rest for 5 minutes. Drizzle warmed Blueberry Barbecue Sauce over the chops and serve.
- To make BLUEBERRY BARBECUE SAUCE: In a large skillet, heat olive oil and add onion, ginger and garlic and cook until the onion is softened. Add remaining ingredients and gently combine.
- Simmer over medium heat until sauce is slightly reduced and bubbling. Remove from heat and let cool.
- Purée half of the sauce in a blender until smooth and combine with finished sauce. Store in refrigerator until ready to use, for up to 2 weeks. Warm before serving. Makes 4 cups (1 L).