NO-BAKE BASIL STRAWBERRY CHEESECAKE
Ingredients
Serves 6
1½ cups (375 ml) pecans
1 cup (250 ml) unsweetened, shredded coconut
6 Medjool dates, pitted
⅛ tsp (pinch) salt
½ large avocado, peeled and pitted
⅓ cup (75 ml) packed basil leaves, plus extra for garnish
1 x 14 oz (397 g) can sweetened condensed milk
1 tsp (5 ml) vanilla extract
1 x 8 oz (226 g) package cream cheese, at room temperature
2 tbsp (30 ml) lime juice
1½ cups (375 ml) strawberries
Instructions
- In a food processor, blend pecans, coconut, dates and salt until it starts to clump and stick together. Press evenly along bottom and up sides of a 4 x 14-in (10 x 35 cm) fluted rectangular tart pan with removable bottom. Freeze while making filling.
- In a blender, combine avocado, basil, condensed milk and vanilla extract until smooth. Add cream cheese and lime juice and blend until creamy and smooth. Pour into prepared crust and smooth top. Refrigerate at least 4 hours.
- Just before serving, slice strawberries and scatter over top of cheesecake. Garnish with additional basil leaves.
Drink Pairings
HALLOUMI KEBABS
Ingredients
Serves 4
1 x 6 oz (180 g) block of halloumi
1 large orange, segmented
2 tbsp (30 ml) olive oil
1 tbsp (15 ml) balsamic vinegar
2 sprigs mint, stems removed
Instructions
- Preheat barbecue to high heat.
- Cut haloumi into 1-in (2.5 cm) squares. Thread squares onto skewers. Grill for 1 to 2 minutes on each side. Place skewers on a serving platter. Scatter orange segments over skewers. Dress with olive oil and balsamic. Garnish with mint leaves.
Drink Pairings
TUNA TACOS
Ingredients
Serves 2 to 3
1 x 6 oz (180 g) tuna steak
2 tbsp (30 ml) hoisin sauce
12 small tortillas
½ cup (125 ml) mayonnaise
1 tbsp (15 ml) Sriracha
1 small red pepper, sliced
1 cup (250 ml) green cabbage, shredded
½ cup (125 ml) red cabbage, shredded
2 tbsp (30 ml) toasted sesame seeds
¼ cup (60 ml) cilantro, chopped
1 lime, cut into wedges
Instructions
- Preheat barbecue to medium-high heat.
- Brush tuna steak with hoisin sauce. Grill tuna on each side for 2 to 3 minutes. While grill is hot, toast tortillas, 1 minute maximum. Set aside.
- In a small bowl, mix mayonnaise and Sriracha together. Place all ingredients on a large platter. Slice tuna lengthwise into strips. For assembly, spread Sriracha mayonnaise on tortilla. Top with tuna, red pepper and cabbage. Garnish with sesame seeds, cilantro and juice of a lime wedge.
Drink Pairings
GRILLED CHICKEN SERVED WITH TAPENADE AND TZATZIKI
Ingredients
Serves 8 to 10
2 whole chickens, about 3 lbs (1.5 kg) each (ask butcher to Spatchcock, or see step 1)
¼ cup (60 ml) salt, plus extra to taste
2 tbsp (30 ml) sugar
2 tbsp (30 ml) pepper, plus extra to taste
2 garlic cloves, smashed
2 cups (500 ml) boiling water
4 cups (1 L) cold water
1 cup (250 ml) Castelvetrano olives, pitted
2 tbsp (30 ml) capers
1 lemon, zest only
1 cup (250 ml) parsley, packed
1 shallot, diced
¼ cup + 3 tbsp (60 ml + 45 ml) olive oil, divided, plus extra
1 cup (250 ml) Greek yogurt
2 garlic cloves, minced
½ cucumber, grated
½ lemon, juice only
Instructions
- To Spatchcock whole chicken, place chicken breast-side down with legs towards you. Using sturdy scissors or poultry shears, cut up along each side of the parson’s nose and backbone to remove it, cutting through rib bones as you go. Once backbone is removed, flip chicken and press down until it lays flat on cutting board.
- In a large pot, mix salt, sugar, pepper and smashed garlic. Cover with boiling water and stir. Add cold water and add chickens. Cover and refrigerate for at least 3 hours, up to 6. Before ready to grill, remove chickens from water and pat dry. Let chickens rest at room temperature for about 1 hour.
- To make Tapenade, in a food processor, add olives, capers, lemon zest, parsley, shallot and ¼ cup (60 ml) olive oil. Pulse on medium-high until tapenade texture is achieved. Let rest at room temperature until ready to serve, about 4 to 6 hours.
- To make Tzatziki, in a small bowl, mix yogurt, minced garlic and grated cucumber. Add 3 tbsp (45 ml) olive oil and lemon juice. Mix until all ingredients are incorporated, add salt and pepper to taste. Refrigerate until ready to serve.
- Preheat barbecue to medium-high with lid closed, about 10 minutes. Lightly oil outside of each chicken and season with a pinch of salt and pepper. Grill chickens, breast side down, for about 10 minutes with lid open. Flip and grill other side of chicken with lid closed, on medium heat for 20 minutes. Using a meat thermometer, check that chicken has reached 165 F (74 C) before removing from grill (a small chicken should be fully cooked after 30 minutes). Once fully cooked, remove from grill and rest for 10 minutes. Serve with Tapenade and Tzatziki.
Drink Pairings
SALMON WITH GRILLED NECTARINE SALSA
Ingredients
Serves 2
½ red onion, diced
1 red pepper, diced
½ jalapeño, diced
1 cup (250 ml) cilantro, chopped
1 lime, juice only
1 tbsp (30 ml) neutral-flavoured oil
2 nectarines, halved, pitted
2 x 3 oz (90 g) salmon fillet, skin on
½ lime, cut into wedges, for garnish
Instructions
- Preheat barbecue to medium-high with lid closed.
- In a medium bowl, mix diced onion, red pepper, jalapeño, cilantro and lime juice. Season to taste and let sit
- Brush grill with oil. Leaving lid open, place cut side of nectarines onto grill for about 3 minutes. Remove and let cool.
- Season each salmon fillet with a pinch of salt. Lay flesh side down on grill for about 3 minutes with lid open. Flip salmon and grill for another 3 minutes or until centre is just opaque.
- Once nectarines have cooled, dice and add to salsa mixture. To serve, garnish salmon with salsa and lime wedge.
Drink Pairings
AVOCADO-STUFFED TURKEY BURGER WITH CAULIFLOWER FLATBREAD BUN
Ingredients
Serves 4
Grapeseed oil, for greasing and frying
6 cups (1.5 L) shredded cauliflower
2 large eggs, lightly beaten
1 cup (250 ml) shredded mozzarella cheese
2 tsp (10 ml) salt, divided
1 tsp (5 ml) pepper, divided
1 tsp (5 ml) dried oregano
2 cups (500 ml) corn kernels
2 cups (500 ml) cherry tomatoes, quartered
¼ cup (60 ml) cilantro leaves, chopped
1 tbsp (15 ml) finely chopped chives
2 tbsp + 1 tsp (30 ml + 5 ml) lime juice, divided
1 lb (500 g) ground turkey
1 large egg
1 garlic clove, minced
1 tbsp (15 ml) Dijon mustard
½ tsp (2.5 ml) ground cumin
½ tsp (2.5 ml) chili powder
1 tbsp (15 ml) finely chopped parsley leaves
1 large avocado
4 slices pepper jack cheese
4 curly lettuce leaves
Instructions
- Preheat oven to 450 F (230 C). Line a baking tray with parchment paper and liberally grease with grapeseed oil. Set aside.
- Place cauliflower in a bowl and microwave on high until softened, about 8 to 10 minutes. Place microwaved cauliflower in a clean kitchen towel and, over the sink, squeeze out as much moisture as possible before placing cauliflower in a large mixing bowl. Add 2 lightly beaten eggs, mozzarella, 1 tsp (5 ml) salt, ½ tsp (2.5 ml) pepper and oregano. Mix until well incorporated and shape into eight 3-in (8 cm) rounds and a ½-in (1 cm) thick on prepared baking tray. Bake until patties are golden brown, about 16 minutes. Let cool for 10 minutes on baking tray before carefully peeling off of parchment paper. Set aside.
- In a large bowl, stir together corn, tomatoes, cilantro, chives, 2 tbsp (30 ml) lime juice and 1 tsp (5 ml) salt. Set aside to marinate for at least 30 minutes at room temperature.
- Thoroughly mix together ground turkey, 1 large egg, garlic, ½ tsp (2.5 ml) pepper, mustard, cumin, chili powder and parsley. Divide mixture in half and form 4 small patties with 1 half of turkey mixture. Make a shallow well in center of each patty with thumb.
- In a small bowl, roughly mash avocado with 1 tsp (5 ml) lime juice, leave some large chunks of avocado. Divide avocado mash among wells in turkey patties. With remaining turkey mixture form another 4 small patties and lay each over avocado, pressing edges together to seal.
- Grease grill or a grill pan with oil and preheat to medium-high heat. Grill patties, flipping once or twice, until cooked through, about 6 to 8 minutes per side. Top each patty with a slice of pepper jack cheese for last minute or so of cooking.
- To serve, place a piece of lettuce on top of 4 cauliflower flatbreads. Top with a turkey patty and a generous scoop of salsa. Top each burger with another cauliflower bun and serve.
Drink Pairings
CRISPY CHICKEN BURGER WITH STICKY RICE BUN
Ingredients
Serves 4
½ tsp (2.5 ml) sesame oil
¼ cup (60 ml) mirin (Available at specialty Asian markets)
¼ cup (60 ml) unseasoned rice vinegar
3 tbsp (45 ml) granulated sugar
1 tsp (5 ml) salt
2 cups (500 ml) sushi rice, well rinsed under cold water
3 cups (750 ml) cold water
2 tbsp (30 ml) black sesame seeds
1 tsp (5 ml) grapeseed oil, plus extra
1 medium yellow onion, diced
2 garlic cloves, minced
1 tbsp (15 ml) minced ginger
¼ cup (60 ml) unsalted butter
¼ cup + ½ cup (60 ml + 125 ml) all-purpose flour, divided
2 tbsp (30 ml) Japanese curry powder
1 tbsp (15 ml) tomato paste
1 tbsp (15 ml) Worcestershire sauce
½ tsp (2.5 ml) ground cayenne pepper
1 cup (250 ml) chicken stock
2 boneless, skinless chicken breasts
2 tbsp (30 ml) milk
2 large eggs
1½ cups (375 ml) panko bread crumbs vegetable oil, for frying
2 cups (500 ml) microgreens
1 small red onion, cut into thin rings
Furikake seasoning1 (optional)
1 green onion, sliced into thin rounds
Instructions
- In a small saucepan over medium heat, stir together sesame oil, mirin, rice vinegar, sugar and salt. Once at a simmer, cook for 30 seconds before removing from heat. Set aside.
- In a medium saucepan, add rice and cold water, cook according to package instructions. Transfer cooked rice to a large bowl and sprinkle with sesame seeds. Add roughly ½ cup (125 ml) seasoning mixture. Using a rubber spatula, chop and fold rice, gently mixing in seasoning mixture. Divide rice mixture into 8 equal portions, about ½ cup (125 ml) each. With water-dampened hands, firmly press 1 portion of rice into a greased, round 3½-in (9 cm) cookie cutter. Repeat with remaining rice. Refrigerate until ready to assemble burgers.
- In a small saucepan over medium heat, warm grapeseed oil. Add yellow onion, garlic and ginger. Cook, stirring often, until softened but not browned, about 8 to 10 minutes. Add butter and let melt. Once melted, stir in ¼ cup (60 ml) flour and let cook for 1 minute. Stir in curry powder, tomato paste, Worcestershire sauce and cayenne pepper. Cook, stirring often, for another 8 to 10 minutes. Paste should become dry and crumbly, careful not to burn. Add chicken stock, increase heat to medium-high and bring sauce to a boil, stirring constantly until thickened, about 2 minutes. Season to taste. Transfer to a blender and blend until smooth. Set curry sauce aside.
- Pound chicken breasts until ½-in (1.25 cm) thick. Cut each breast in half to make 4 pieces and season.
- In a medium bowl, add ½ cup (125 ml) flour and season generously with salt and pepper. In another medium bowl, whisk together milk and eggs. In a third bowl, add panko bread crumbs. Working with 1 piece of chicken at a time, first dredge chicken in seasoned flour. Shake off excess. Dip chicken into egg mixture, allow extra to drip off before pressing into panko. Repeat coating process with remaining pieces of chicken.
- In a frying pan over medium heat, heat ¼-in (0.5 cm) of vegetable oil. Oil is ready when a pinch of flour sizzles on contact with hot oil. Working in batches, fry chicken until cooked through and coating is golden brown and crispy, about 3 to 4 minutes per side.
- Warm a non-stick frying pan over medium heat. Working in batches, lightly brush rice buns with grapeseed oil, then sear until rice has started to caramelize, about 3 to 5 minutes on each side.
- To assemble, place 4 rice buns on a platter. Top each with microgreens, red onion slices, a crispy chicken patty and a dollop of curry sauce. Sandwich with remaining rice buns before garnishing with a sprinkle of furikake seasoning and sliced green onions. Serve immediately.
Drink Pairings
BARBECUED PORK BURGER WITH SPIRALED SWEET POTATO BUN
Ingredients
Serves 4
1 tbsp (15 ml) grapeseed oil, plus extra for greasing and frying
3 lbs (1.5 kg) sweet potato, peeled and ends cut flat
3 large eggs, whisked, divided
1 lb (500 g) ground pork
2 tbsp (30 ml) tomato-based barbecue sauce
¼ tsp (1 ml) ground cayenne pepper
1 tsp (5 ml) red wine vinegar
1 tsp + ½ tsp (5 ml + 2.5 ml) salt, divided
½ tsp (2.5 ml) pepper
1 tbsp (15 ml) finely chopped chives
1 large avocado, peeled and pitted
1 tbsp (15 ml) lime juice
¼ tsp (1 ml) ground cumin
1 tbsp (15 ml) chopped cilantro leaves
1 small tomato, seeded and finely diced
1½ cups (375 ml) baby arugula
1 small red onion, thinly sliced into rounds
12 slices pickled jalapeños (optional)
Instructions
- Liberally grease eight 12 or 14 oz (355 or 398 ml) ramekins with oil and line with a piece of plastic wrap. Using a spiralizer, cut sweet potatoes into thin strands.
- In a large frying pan, heat ½ tbsp (7.5 ml) oil over medium heat. Add half the sweet potato strands and cook, stirring often, until softened, about 5 minutes. Transfer to a baking tray and repeat with another ½ tbsp (7.5 ml) oil and sweet potato strands. Let cooked sweet potato cool to room temperature, about 20 minutes.
- In a large bowl, place cooled sweet potato along with 2 whisked eggs and a good pinch of both salt and pepper. Toss to combine. Divide among prepared ramekins, pressing sweet potato mixture down. Place a piece of plastic wrap directly onto surface of sweet potato mixture and place a heavy can or jar on top to weight mixture down. Refrigerate at least 30 minutes, up to 24 hours.
- In a large bowl, gently mix together ground pork with barbecue sauce, cayenne, vinegar, 1 tsp (5 ml) salt, ½ tsp (2.5 ml) pepper, chives and 1 whisked egg until well combined. Divide mixture into 4 equal portions. Using hands, gently form mixture into 4 patties, each about 4-in (10 cm) in diameter.
- Grease grill or a grill pan with oil and preheat to medium-high heat.
- Lightly coat a large frying pan with some extra oil and heat over medium heat. Remove plastic wrap and using a spatula, gently slide sweet potato buns into pan. Fry until golden brown on both sides and warm in centre, about 3 to 5 minutes per side. Use sweet potato buns while warm or at room temperature.
- In a medium bowl, mash avocado until smooth. Stir in lime juice, cumin, ½ tsp (2.5 ml) salt, cilantro and tomatoes until well combined. Set aside.
- Grill burger patties, flipping every few minutes, until cooked through, about 8 to 10 minutes total. Place half the sweet potato buns on a platter. Top with arugula, red onion slices, burger patties, generous dollop of avocado sauce and jalapeños. Sandwich with remaining sweet potato buns and serve.
Drink Pairings
CURRIED CARROT HUMMUS
Ingredients
Serves 2 to 3
1 cup (250 ml) canned chickpeas
2 garlic cloves, divided
1 tbsp (15 ml) curry powder
4 medium carrots, peeled and steamed
½ cup (125 ml) water
¼ cup (60 ml) tahini
½ lemon, juice only
salt and pepper, to taste
1 tbsp (15 ml) olive oil
1 tbsp (15 ml) fresh parsley, chopped
Instructions
- In a food processor, add chickpeas, 1 garlic clove, curry powder, carrots, water, tahini and lemon juice and blend on high until smooth. Add salt and pepper to taste.
- In a small saucepan over high heat, warm oil. Add parsley and remaining garlic clove. Cook until garlic starts to brown, about 3 minutes. Place carrot hummus into a serving dish and drizzle with parsley-garlic oil. Serve with pita bread or crackers. Can be refrigerated for up to 1 week.
Drink Pairings
CASHEW “CHEESE” WITH DRIED FRUIT AND PISTACHIOS
Ingredients
Serves 4
1 tbsp (15 ml) warm water
½ tbsp (7 ml) agar-agar flakes
1 tbsp (15 ml) olive oil
1 shallot, diced
2 garlic cloves, minced
1 cup (250 ml) raw cashews, soaked overnight
1 tbsp (15 ml) miso paste
1 tbsp (15 ml) nutritional yeast
4 tbsp (60 ml) vegan cream cheese
salt and pepper, to taste
2 tbsp (30 ml) pistachios, chopped
2 tbsp (30 ml) dried apricots, chopped
Instructions
- In a small bowl, mix warm water with agar-agar until dissolved. Set aside.
- In a skillet over medium heat, warm oil. Add shallots and garlic and sauté until soft. In a high-powered blender, add sautéed shallots and garlic, drained soaked cashews, miso paste, nutritional yeast, vegan cream cheese and dissolved agar-agar water mixture. Blend until smooth. Add salt and pepper to taste.
- Line 2 small ramekins or bowls with plastic wrap. Divide chopped pistachios and chopped apricots between ramekins. Pour cashew cheese into ramekins, but do not stir. Place in fridge and allow to set for 8 hours or overnight. When ready to serve, flip cashew cheese upside down into a serving dish and remove plastic wrap. Serve with baguette or crackers. Can be refrigerated for up to 3 days.