CREAMY CARROT ALFREDO
Ingredients
Serves 4
2 tbsp (30 ml) grapeseed oil
5 parsnips, peeled and chopped into chunks
1 large fennel bulb, trimmed and chopped into chunks
1 large yellow onion, chopped
2 tsp (10 ml) salt, plus extra
½ tsp (2.5 ml) fennel seeds
4 cups (1 L) water
1 bay leaf
½ cup (125 ml) chopped fresh flat leaf parsley, for garnish
¼ cup (60 ml) pomegranate seeds, for garnish
1 tsp (5 ml) lemon zest, for garnish
2 tbsp (30 ml) raw almonds, finely chopped, for garnish
1½ cups (375 ml) unsweetened almond milk
Instructions
- In a large saucepan or Dutch oven over medium-high heat, heat oil. Add parsnips, fennel, onion, salt and fennel seeds. Reduce heat to medium and cook, stirring often, until onion has softened, about 6 to 8 minutes.
- Add water and bay leaf. Bring soup to a simmer, reduce heat to medium-low and cover with a lid. Simmer until parsnips are very tender, about 30 minutes. Remove saucepan from heat and allow to cool for 10 minutes.
- Meanwhile, make garnish. In a medium bowl, stir together chopped parsley, pomegranate seeds, lemon zest, chopped almonds and a pinch of salt. Set aside.
- In a blender, purée soup in 2 batches, adding half of the almond milk to each batch. Return soup to saucepan, and heat over medium-low to warm through. Serve garnished with some parsley mixture. Serve warm.
Drink Pairings
SWEET POTATO, BEET AND APPLE GALETTE
Ingredients
Serves 8
¼ cup (60 ml) ice water
2 tsp (10 ml) apple cider vinegar, divided
2 cups (500 ml) all-purpose flour, plus extra for dusting
1 tsp (5 ml) salt
1 cup (250 ml) cold unsalted butter, cut into cubes
tbsp (15 ml) Dijon mustard
tbsp (15 ml) extra-virgin olive oil, plus extra
¼ tsp (1 ml) pepper
½ tsp (2.5 ml) fresh thyme leaves
5 oz (150 g) goat’s cheese, at room temperature, divided
1 large red beet, peeled and sliced into ⅛-in (0.25 cm) thick rounds
1 medium sweet potato, peeled and sliced into ⅛-in (0.25 cm) thick rounds
1 medium baking apple (Honeycrisp, Gala or Fuji) sliced into ⅛-in (0.25 cm) thick rounds
Instructions
- Preheat oven to 375 F (190 C).
- In a measuring pitcher, stir together ice water and 1 tsp (5 ml) apple cider vinegar, set aside.
- In a large bowl, whisk together flour and salt. Cut butter into flour mixture using a fork or dough blender. When done, butter should be roughly pea sized and well coated in flour.
- Add water mixture 1 tbsp (15 ml) at a time and stir into flour mixture with a fork until a shaggy dough forms. Gently knead dough in bowl with hands 3 or 4 times. Shape dough into a disk, wrap in parchment paper and refrigerate while preparing filling.
- In a small bowl, whisk together mustard, olive oil, remaining 1 tsp (5 ml) apple cider vinegar, pepper and thyme until well combined. Set dressing aside.
- On a floured work surface, roll out dough to about a ¼-in (0.5 cm) thick round. Move dough to a parchment-lined baking sheet. Spread 3½ oz (105 g) of goat’s cheese on dough, leaving a 1½‑in (3.75 cm) boarder around. Alternate layering slices of beet, sweet potato and apple over goat’s cheese working in a circular pattern and slightly overlapping.
- Drizzle with reserved dressing before gently folding bare edges of dough inwards on top of filling. Brush crust with a little additional olive oil.
- Bake until crust is golden brown, and vegetables are softened, about 40 to 50 minutes. Let cool for about 10 minutes before garnishing with a crumble of remaining 1½ oz (45 g) goat’s cheese. Serve slices warm or at room temperature.
Drink Pairings
GRILLED FISH SERVED WITH TOMATILLO SALSA AND PICKLED RED ONIONS
Ingredients
Serves 4 to 6
1 large red onion, peeled and very thinly sliced
¼ tsp (1 ml) black peppercorns
¼ tsp (1 ml) cumin
½ tsp (2 ml) Mexican oregano or substitute oregano
2 garlic cloves, crushed
1 bay leaf
½ tsp (2.5 ml) salt
¾ cup (175 ml) apple cider vinegar
1 lemon, zested and juiced
6 medium-sized tomatillos, husks removed and rinsed
2 garlic cloves, whole
1 whole jalapeño or serrano chili
½ medium white onion, coarsely chopped
handful cilantro sprigs, coarsely chopped
1 lime, juice only
1 x 2 lb (1 kg) or 2 x 1 lb (500 g each) whole snapper or branzino, gutted and cleaned
Corn tortillas, to serve
Instructions
- To make Pickled Red Onions, place sliced red onions in a large mason jar or divide into 2 smaller jars. In a small saucepan, add peppercorns, cumin, oregano, crushed garlic, bay leaf, salt and apple cider vinegar. Bring to a boil over medium-high heat. Remove from heat and stir in lemon zest and juice. Pour hot vinegar spice mixture over red onions. Cover and refrigerate overnight. Can be kept up to 2 weeks refrigerated.
- To make Tomatillo Salsa, in a small saucepan, place tomatillos, whole garlic and chili and cover with water. Bring to a boil then reduce heat and simmer until soft, about 7 to 8 minutes. Remove from heat and drain. Allow to cool. Transfer to a blender and add chopped white onion, cilantro and lime juice. Process until smooth. Season to taste.
- Preheat a large, flat barbecue plate or cast iron griddle over medium heat and season with salt. Dry fish well and place on salted grill for 8 to 10 minutes. Flip over and grill for another 8 to 10 minutes. Check fish for doneness by making a small incision in the thickest part and checking meat closest to the spine. Serve with warm corn tortillas, salsa and pickled onions.
Drink Pairings
STUFFED POBLANO PEPPERS
Ingredients
Serves 4 to 6
1 tbsp (15 ml) olive oil
2 garlic cloves, finely chopped
½ white onion, finely chopped
¾ lb (340 g) fresh chorizo sausage, casings removed
1 tsp (5 ml) ground cumin
1 tbsp (15 ml) ancho chili powder or 1 to 2 chipotle chilies, finely chopped
4 Roma tomatoes, seeded, ½-in (1.25 cm) diced
2 cups (500 ml) cooked rice
1 cup (250 ml) frozen or fresh corn kernels
2 cups (500 ml) Mexican blend cheese (Monterey Jack and Cheddar blend), divided
½ cup (125 ml) chopped cilantro
4 to 6 poblano chilies, halved lengthwise and seeded
¼ cup (60 ml) water
Instructions
- Preheat oven to 350 F (180 C).
- In a skillet over medium-high heat, heat olive oil. Add garlic and onion, sauté until soft but not browning, about 3 to 4 minutes. Add chorizo and cook until browned and broken into small pieces. Stir in cumin, chili powder and tomatoes. Cook until tomatoes are softened, about 3 to 4 minutes. Remove skillet from heat. Stir in rice, corn, half of the cheese and cilantro and mix until well blended.
- Fill poblano pepper halves with chorizo rice mixture. Place peppers in a baking dish and sprinkle remaining cheese over top. Pour water into bottom of dish then cover loosely with foil. Bake until peppers are tender, about 45 minutes to 1 hour.
Drink Pairings
GRILLED CAULIFLOWER WITH CAPER, PINE NUT AND RAISIN DRESSING
Ingredients
Serves 4
1 head cauliflower, cut into 4 slices
5 tbsp (75 ml) extra-virgin olive oil, divided
2 lemons, cut in half
2 tsp (10 ml) capers, finely chopped
2 tbsp (30 ml) toasted pine nuts, chopped
2 tbsp (30 ml) golden raisins, roughly chopped
2 tbsp (30 ml) flat leaf parsley, chopped
1 tsp (5 ml) Dijon mustard
1 tbsp (15 ml) lemon juice
1 pinch lemon zest
2 tbsp (30 ml) white wine vinegar
1 pinch (or to taste) finely chopped red or Thai chilies
Instructions
- Preheat barbecue to medium heat. Coat cauliflower on each side with 2 tbsp (30 ml) olive oil, season to taste. Rub oiled cauliflower with lemons. Grill cauliflower for about 10 minutes per side, or until golden and can be easily pierced through with a fork. Grill cut side of lemons for 3 minutes, or just until grill marks appear.
- In a small bowl, mix remaining ingredients together. When cauliflower is cooked, transfer to a plate and drizzle dressing over top.
Drink Pairings
GRILLED SALAD WITH GREEN GODDESS DRESSING
Ingredients
Serves 4
½ cup (125 ml) sour cream
¼ cup (60 ml) mayonnaise
¼ cup (60 ml) lemon juice
1 cup (250 ml) mixed green herbs, such as tarragon, parsley, chives, chervil
2 anchovy fillets
2 tsp (10 ml) Worcestershire sauce
2 eggs
¼ loaf of French bread, torn into 1-in (2 cm) pieces
2 tbsp (30 ml) olive oil, divided
2 romaine lettuce hearts, sliced in half lengthwise
1 avocado, cut into quarters (leave skin on)
1 cup (250 ml) cherry tomatoes, halved
Chopped chives for garnish
Instructions
- In a blender, mix sour cream, mayonnaise, lemon juice, mixed herbs, anchovy fillets and Worcestershire until smooth. Season to taste. Refrigerate until ready to use in an airtight container, up to 3 days. Can be kept in the refrigerator in an airtight container for up to 3 days.
- Preheat oven to 375 F (190 C).
- Bring a small pot of water to boil over high heat. Gently place eggs into water and boil for 7 minutes. Remove eggs and put into an ice bath until completely cooled. Crack and peel, set aside.
- Toss bread with 1 tbsp (15 ml) olive oil and put on a baking tray. Bake croutons for about 10 to 15 minutes, or until golden brown, turning once or twice. Remove from oven and cool.
- Preheat barbecue to medium heat. Rub cut side of the romaine hearts with 1 tbsp (15 ml) olive oil and grill for 2 to 3 minutes, just until grill marks form. Grill cut sides of avocados for about 2 minutes per side, just until grill marks form. Plate romaine hearts, avocados and cherry tomatoes on a platter. Cut eggs in half and place on the platter, garnish with croutons, chives and dressing.
Drink Pairings
BARBECUED BRIE WITH MARINATED CHERRIES
Ingredients
Serves 4
1 tbsp (15 ml) sugar
1 tbsp (15 ml) bourbon
1 pinch each, salt and pepper
1 pinch lemon zest
1 cup (250 ml) cherries, pitted and halved
1 tsp (5 ml) lemon juice
1 small wheel brie, about 5 to 6-in (12 to 15 cm), room temperature
1 tbsp (15 ml) olive oil
Herbs, for garnish
Toasted or candied nuts, to serve
Toasted bread and/or crackers
Instructions
- In a small pot over medium heat, heat sugar, bourbon, salt, pepper and lemon zest just until sugar has dissolved. Let cool, then mix with cherries and lemon juice. Let sit for at least 1 hour, or up to 3 days refrigerated. Let cherries come to room temperature before serving.
- Preheat barbecue to medium heat. Rub brie with olive oil on both sides. Once barbecue is hot, grill brie for about 5 minutes per side. Transfer brie to a serving platter and top with marinated cherries. Garnish with herbs and serve with candied nuts and bread and/or crackers.
Drink Pairings
SMOKED SALMON AND CAPERS SANDWICH LOAF
Ingredients
Serves 8 to 10
4 cups (1 L) cream cheese
3 x 5.2 oz (150 g) packages Boursin cheese (Garlic and Herb, or any flavour as desired)
16 slices of dark bread (brown, rye or Pumpernickel), approximately 4 x 4-in (10 x 10 cm) after crusts removed
1 cup (250 ml) butter, at room temperature, divided
2 lbs (1 kg) smoked salmon, divided (for layers and garnish)
½ cup (125 ml) red onion, thinly sliced
3 tbsp (45 ml) capers
Optional garnish suggestions: limes, sage, cucumber, blueberries and curly leaf lettuce
Instructions
- In a large mixing bowl, blend together cream cheese and Boursin until smooth.
- On a serving platter, lay 4 slices of bread face down to form approximately 4 x 16-in (10 x 40 cm) rectangle. Evenly spread ⅓ butter, followed by ¾ cup (175 ml) cheese mixture. Reserving 4 to 5 thin fillets of smoked salmon for garnish, cover surface of bread with ⅓ of remaining smoked salmon. Loosely scatter ⅓ sliced red onion and 1 tbsp (15 ml) capers. Cover with 4 slices of bread. Repeat this process 2 more times. Snuggly wrap with plastic wrap and chill for 4 hours. Refrigerate remaining cheese mixture and smoked salmon until ready to assemble.
- When chilled, remove plastic wrap and frost sides and top with cheese mixture. Decorate surface with remaining smoked salmon along with other optional garnish suggestions, as desired.
Drink Pairings
MEDITERRANEAN GRILLED VEGETABLE SANDWICH WHEEL
Ingredients
Serves 8
½ cup (125 ml) butter, at room temperature, divided
3 round disks of focaccia bread, about 8-in (20 cm) diameter, 1-in (2.5 cm) high
⅓ cup (75 ml) basil pesto
1 cup (250 ml) grilled eggplant
1 cup (250 ml) roasted yellow peppers
8 oz (250 g) buffalo mozzarella,
sliced ¼-in (0.5 cm) thick, divided
½ cup (125 ml) mayonnaise, divided
4 tbsp (60 ml) grainy mustard, divided
⅓ cup (75 ml) sun-dried tomato pesto
1 cup (250 ml) grilled zucchini
1 cup (250 ml) roasted red peppers
1 cup (250 ml) arugula (optional)
Optional garnish suggestions: colourful tomatoes and Italian parsley
Instructions
- Spread ¼ cup (60 ml) butter over 1 disk of focaccia bread, followed by basil pesto. Evenly distribute eggplant, yellow peppers and half of buffalo mozzarella.
- Spread ¼ cup (60 ml) mayonnaise and 2 tbsp (60 ml) grainy mustard over second disk of focaccia. Stack on top of first layer of sandwich, mayonnaise side facing down.
- Spread ¼ cup (60 ml) butter on top side of second disk of focaccia, followed by sundried tomato pesto. Evenly spread zucchini, red peppers and remaining mozzarella over surface. Top with arugula, if using.
- Evenly spread ¼ cup (60 ml) mayonnaise and 2 tbsp (30 ml) mustard over third disk of focaccia and stack over sandwich, mayonnaise side down. Lightly press sandwich together and garnish as desired.
Drink Pairings
TURMERIC-SPICED CHICKEN SMÖRGÅSTÅRTA
Ingredients
Serves 16
6 chicken breasts, skinless and boneless
1 tsp (5 ml) each, salt and pepper
2 tbsp (30 ml) oil
2 cups (500 ml) mayonnaise
2 tsp (10 ml) turmeric powder
2 tbsp (30 ml) curry powder
½ cup (125 ml) mango chutney
¼ cup (60 ml) dill relish
½ tsp (2.5 ml) smoked paprika
2 cups (500 ml) finely chopped celery
1 cup (250 ml) finely chopped green onions
32 slices of white bread, approximately
4 x 4-in (10 x 10 cm) after crusts removed
¾ cup (175 ml) butter, at room temperature, divided
6 tbsp (90 ml) mustard, divided (preferably sweet Bavarian mustard)
4 cups (1 L) spreadable cream cheese
2 cups (500 ml) ricotta cheese
optional garnish suggestions: tomatoes, arugula, figs, grapes, radishes, beets and thyme
Instructions
- Season chicken with salt and pepper. In a large saucepan, heat oil and fry chicken until cooked, about 5 minutes per side. Insert knife in centre of fillets to ensure it is fully cooked. Remove from pan along with any juices and set aside in a bowl. When cool, cut into ¾ x ¾-in (2 x 2 cm) chunks and return to bowl with accumulated juices.
- In a large bowl, combine mayonnaise, turmeric, curry powder, mango chutney, dill relish and paprika together. Mix in celery, green onions and cubed chicken. Cover and refrigerate until ready to assemble. Should yield about 6 cups (1.5 L) of chicken salad.
- On a large serving plate, place 8 slices of bread face down in 2 rows of 4 slices, touching each other to form a rectangle roughly 8 x 16-in (20 x 40 cm). Spread surface of bread with ¼ cup (60 ml) butter and lightly follow with 2 tbsp (30 ml) mustard. Spread ⅓ of chicken salad evenly over and cover with another 8 slices of bread. Repeat this process 2 more times, for a total of 3 rows of chicken salad sandwiched between 4 layers of bread. Snuggly wrap sides and top of sandwich cake with plastic wrap and refrigerate overnight or at least 4 hours.
- Using a whisk or hand mixer, blend together cream cheese and ricotta until smooth. Remove plastic wrap from sandwich cake. Using an offset spatula, frost sides and top of sandwich cake with cheese mixture. Decorate with vegetables, fruit and herbs, as desired, and serve.