Midsummer Potato Salad
This vibrant yellow beet and potato salad is a lovely twist on a Scandinavian classic. A bright and punchy vinaigrette stands in place of the more classic mayonnaise-based dressing, making this salad perfect for an alfresco meal under the summer sun. Serve this dish with any of the following: Blue Grouse Rose, 40 Knots Island White Seas, Unsworth Vineyards Pinot Noir or Domaine Houchart Côtes De Provence Rosé.Ingredients
Serves 6
1½ lbs (680 g) yellow potatoes
1¼ lbs (560 g) golden beets (about 6 medium beets), divided
4 tbsp (60 ml) olive oil, divided
1 tsp (5 ml) kosher salt, divided
1 cup (250 ml) water
½ tsp (2.5 ml) crushed fennel seeds
2 tbsp (30 ml) red wine vinegar
2 tsp (10 ml) Dijon mustard
½ tsp (2.5 ml) freshly ground black pepper
1 small shallot, finely diced
1 tbsp (15 ml) chopped fresh dill, plus more for garnish
1 tbsp (15 ml) chopped fresh chives
3 or 4 radishes, thinly sliced into rounds
Instructions
- Preheat oven to 425 F (220 C). |Place potatoes and all but 1 beet into a 9 × 13-in (3.5 L) baking dish. Toss with 1 tbsp (15 ml) olive oil and ½ tsp (2.5 ml) salt. Add water to bottom of baking dish, then cover with foil or a lid. Transfer to oven and bake until potatoes and beets are easily pierced with a fork, 1½ to 2 hours depending on size of potatoes and beets. Remove from oven and set baking dish aside, uncovered, to let cool until you can handle vegetables, about 30 minutes.
- Meanwhile, place fennel seeds in a small frying pan and set over medium heat. Stirring constantly, toast seeds until fragrant, about 1 minute. Transfer to a mortar and pestle and crush lightly. Place fennel seeds in a medium bowl and add remaining 3 tbsp (45 ml) olive oil and ½ tsp (2.5 ml) salt, vinegar, Dijon, pepper and shallots. Whisk until well combined. Set aside. |Using a mandoline or very sharp knife, very thinly slice remaining raw beet into rounds. Cut rounds in half and set aside.
- Peel cooked beets and discard skins. Slice or chop cooked beets and potatoes into bite-sized pieces. Transfer to a large serving bowl along with shaved raw beets, dressing, dill, chives and radishes. Gently toss to combine. Garnish with more dill, if desired. Serve at room temperature or cold.
Drink Pairings
Double Tomato Rye Berry Salad
This substantial salad could be a lovely, light summertime meal on its own, but it shines as an accompaniment to other seasonal fare. A highlight of this salad is the addition of both roasted and raw cherry tomatoes, which creates a wonderful contrast of textures and a burst of both sweet and tart tomato flavour. Tomatoes are also an ode to the round and fiery colour of the sun during the solstice. Pair this dish with any of the following: Blue Grouse Rose, 40 Knots Island White Seas, Unsworth Vineyards Pinot Noir or Domaine Houchart Côtes De Provence Rosé.Ingredients
Serves 4-6
4 cups (1 L) mixed coloured cherry tomatoes, divided
drizzle + 2 tbsp (30 ml) olive oil, divided
¼ tsp (1 ml) fine sea salt, plus more to taste
freshly ground black pepper, to taste
3 tbsp (45 ml) fresh thyme leaves, divided
1½ cups (375 ml) dried rye berries or wheat berries
1 dried bay leaf
2 tbsp (30 ml) fresh lemon juice
1 clove garlic, minced
¼ tsp (1 ml) smoked paprika
2 Persian cucumbers, thinly sliced
⅓ cup (80 ml) crumbled feta
¼ cup (60 ml) fresh basil leaves, plus more for garnish
Instructions
- Preheat oven to 300 F (150 C). Line a rimmed baking sheet with parchment and set aside.
- Halve 2 cups (500 ml) cherry tomatoes and place cut-side up in a single layer on prepared baking sheet. Drizzle lightly with olive oil, season with salt and pepper and sprinkle with 1 tbsp (15 ml) thyme leaves.
- Transfer baking sheet to oven and cook tomatoes until nicely shriveled around edges, 1½ to 3 hours—time may vary greatly depending on size and water content of tomatoes, so keep an eye on them. At this point, you can cool cherry tomatoes to room temperature and then store in an airtight container in refrigerator for up to 5 days.
- When ready to assemble salad, place rye berries in a medium saucepan and cover with water by 2 in (5 cm). Add bay leaf and season heavily with salt. Bring to a boil, then reduce to a simmer and cook until rye berries are tender, about 30 minutes. Drain in a fine-mesh strainer and run under cool water until well chilled. Discard bay leaf. Place strainer in a sink and let drain while preparing dressing.
- In a large serving bowl, whisk remaining 2 tbsp (30 ml) olive oil, lemon juice, garlic, smoked paprika and remaining 2 tbsp (30 ml) thyme leaves until thoroughly combined. Season generously with salt and pepper. Add cooked rye berries and toss to coat in dressing. Slice remaining 2 cups (500 ml) cherry tomatoes in half and add to bowl along with roasted cherry tomatoes, cucumbers, feta and basil. Gently toss and top with more olive oil and basil, if desired. Season to taste with more salt and pepper, and serve.
Drink Pairings
Ancho Cauliflower Tacos with Creamy Poblano Sauce
This taco recipe highlights poblano peppers in two forms: fresh and dried. Dried poblanos are called ancho chilies. When fresh, poblanos have a mild heat and earthy flavour, but once dried, they develop a deep, rich sweetness with smoky undertones and notes of raisin and chocolate. Enjoy these Cauliflower Tacos with a Dolce Tarde cocktail.Ingredients
Serves 6
4 dried ancho chilies
5 cups (1.25 L) boiling water
1½ tsp (7.5 ml) kosher salt, divided
2 tbsp (30 ml) grapeseed oil
6 cups (1.5 L) cauliflower florets
2 poblano peppers, chopped, divided
1 large onion, chopped
|½ cup (125 ml) red enchilada sauce
|½ tsp (2.5 ml) dried oregano
½ tsp (2.5 ml) ground cumin
1/3 cup (80 ml) water
½ cup (125 ml) mayonnaise
2 tbsp (30 ml) extra-virgin olive oil
1 cup (250 ml) packed fresh cilantro leaves and tender stems, plus more for garnish
3 green onions, chopped
Instructions
- Start by making ancho chili sauce. Remove stems and most seeds from dried ancho chilies. Place chilies in a medium heatproof bowl and cover with boiling water. Let sit for 20 to 30 minutes, until softened.
- Transfer hydrated chilies to a blender. Add 2 tbsp (30 ml) soaking water and ½ tsp (2.5 ml) salt and purée until smooth.
- In a large cast iron pan, heat grapeseed oil over high heat. Add cauliflower, 1 chopped poblano and onions and cook, stirring occasionally, until cauliflower is charring, about 5 minutes. Add ¼ cup (60 ml) ancho chili sauce, enchilada sauce, oregano, cumin, remaining 1 tsp (5 ml) salt and water. Reduce heat to medium and simmer until sauce has thickened slightly, about 10 minutes.
- Meanwhile, make creamy poblano sauce. In a blender, combine mayonnaise, olive oil, remaining chopped poblano, cilantro, green onions, garlic, honey and lime juice. Blend until smooth and creamy. If needed, add a bit of water to achieve a pourable consistency. Set aside. | Heat a clean cast iron pan over medium heat. Warm tortillas in hot pan, 1 at a time, and transfer to a clean tea towel to keep warm.
- To serve, divide ancho cauliflower mixture among warmed tortillas. Top with a drizzle of poblano sauce and garnish with some avocados, a sprinkle of pumpkin seeds and some crumbled cotija.
Drink Pairings
Chickpea “Tuna” Tartine
A simple yet satisfying nosh, this tartine is a quick plant-based take on the classic open-faced sandwich. To tone down the heat from the jalapeño, simply remove the inner ribs and seeds, as that is where the tongue-tingling capsaicin, the chemical that gives chilies their heat, is the most concentrated. Pair with Strathcona Big Sexy Funk IPA or Santa Margherita Rose.Ingredients
Serves 4
2 tbsp (30 ml) mayonnaise or plain Greek yogurt
1 tbsp (15 ml) extra-virgin olive oil
1 tbsp (15 ml) fresh lemon juice
1 tbsp (15 ml) Dijon mustard
½ tsp (2.5 ml) maple syrup
a few dashes hot sauce of choice (optional)
kosher salt and freshly ground black pepper, to taste
1 × 19 oz (540 ml) can chickpeas, drained and rinsed
2 green onions, thinly sliced into rounds
1 jalapeño pepper, roughly chopped
2 stalks celery, roughly chopped, any leaves reserved for garnish
¼ cup (60 ml) chopped red onions
1 tsp (5 ml) capers, roughly chopped
¼ tsp (1 ml) smoked paprika
4 slices sourdough bread, toasted
2 avocados, pitted and sliced
2 cups (500 ml) mixed salad greens
microgreens, for garnish (optional)
Instructions
- In a medium bowl, whisk mayonnaise, olive oil, lemon juice, Dijon, maple syrup and hot sauce (if using) until well combined. Taste and season with salt and pepper as desired.
- Add chickpeas to dressing and, with a fork, mash about half the chickpeas into a chunky paste. Add green onions, jalapeños, celery, red onions, capers and smoked paprika, then gently fold together with a spoon. Taste and adjust seasoning as desired with salt and black pepper.
- To serve, divide toasted sourdough slices among serving plates. Top each slice with a quarter of the sliced avocados, some salad greens and a generous heap of chickpea salad. Garnish with celery leaves, if you have some, and enjoy.
Drink Pairings
Cold Tofu with Zucchini Noodles
This light and refreshing no-cook meal comes together in a snap. To make this more substantial, serve alongside some steamed rice. Chili crisp, which lends texture and a depth of flavour to the dressing, is a crunchy, spicy and aromatic condiment that pairs with everything from noodles and rice to eggs and grilled meats. It is readily available at most grocery stores. Matua Lighter Sauvignon Blanc and Steam Whistle Pilsner pair great with this recipe.Ingredients
Serves 4
3 medium zucchini (about 1½ lbs/680 g) |kosher salt
3 tbsp (45 ml) low-sodium soy sauce or tamari
3 tbsp (45 ml) rice vinegar
1 tbsp (15 ml) toasted sesame oil
1 clove garlic, finely minced
1 tsp (5 ml) granulated sugar
1 green onion, finely sliced, plus more for garnish
3 tbsp (45 ml) chili crisp condiment*
1 × 14 oz (398 g) block silken tofu, drained
2 small radishes, thinly sliced
¼ cup (60 ml) fresh cilantro leaves
2 tbsp (30 ml) chopped peanuts
*Chili crisp is a crunchy, spicy and aromatic condiment for noodle, rice, egg dishes and grilled meats. You can find it at most grocery stores.
Instructions
- Using a mandoline set to ⅛-in (0.3 cm) thin with julienne attachment, or using a vegetable peeler, slice zucchini into long, noodle-like strips, saving seedy cores for another use. Place zucchini in a colander set in a sink or over a bowl. Lightly season zucchini with salt and gently toss to thoroughly incorporate. Set aside for 20 minutes to allow excess water to drain from zucchini.
- Meanwhile, make chili dressing. In a small bowl, whisk soy sauce, rice vinegar, sesame oil, garlic and sugar until sugar is dissolved. Stir in green onions and chili crisp. Set aside until ready to use. Can be stored in an airtight container in refrigerator for up to 1 week.
- When ready to serve, pat zucchini dry with a clean tea towel or paper towel, then divide among 4 serving plates. Thickly slice tofu into 8 pieces and place 2 pieces over each portion of zucchini. Top with a generous spoonful of dressing and garnish with extra green onions, sliced radishes, cilantro and chopped peanuts. Serve with remaining dressing alongside.
Drink Pairings
Roasted Tomatillo & Avocado Salsa
This creamy, tangy blend of bright tomatillos and ripe avocados is complemented by zesty lime, fresh cilantro and a hint of serrano heat. Perfect for dipping, dolloping and drizzling just about anything. Serve this appetizer with Red Truck La Strada Pilsner or Dos Equis Lager.Ingredients
Serves 3 Cups
6 to 8 tomatillos (about 9 oz/250 g), husks removed
½ white onion, cut into large pieces
6 cloves garlic, unpeeled
3 serrano peppers, or to taste, whole with stem removed
1 lime, juice only, plus more to taste
1 bunch fresh cilantro, roughly chopped
bottom 1-in (2.5 cm) of stems removed
3 green onions, roughly chopped
1 large ripe avocado, peeled and pitted
¾ tsp (4 ml) salt, plus more to taste
Instructions
- Preheat a cast iron pan over medium-high heat, then add tomatillos, onions, garlic and serrano peppers. Toast until everything is lightly blackened on both sides.
- As vegetables become charred, remove from pan and add to a blender or food processor, making sure to first remove garlic skin. Purée, then cool to room temperature. Add lime juice, cilantro, green onions, avocado and salt and purée again until smooth. Adjust seasoning to taste. Serve with grilled fish, chicken or steak, try with eggs or use as a dip for grilled cheese sandwiches. Can be stored in an airtight container in refrigerator for 2 to 3 days before colour starts to change, but safe to eat within 5 days.
Drink Pairings
Tomato & Bean Salad
The Mediterranean feel of this salad is perfect for summer. Stanley Park Brewing Electro Lager or Cabron Ranch Water make great pairings for this Tomato and Bean Salad.Ingredients
Serves 4
½ cup (125 ml) extra-virgin olive oil, divided
3 tbsp (45 ml) balsamic vinegar
1 tsp (5 ml) Dijon mustard
1 clove garlic, minced
1 sun-dried tomato packed in olive oil, finely chopped
1 small shallot, minced
salt and freshly ground black pepper, to taste
1 cup (250 ml) canned gigante beans, drained and rinsed
2 handfuls fresh basil leaves, plus more for garnish
3 heirloom tomatoes, thickly sliced
1 cup (250 ml) cherry tomatoes, halved
Instructions
- In a medium bowl, whisk ¼ cup (60 ml) olive oil, vinegar, Dijon, garlic, sun-dried tomatoes, shallots, salt and pepper. Add beans, mix well and marinate in refrigerator for 10 minutes or up to 1 hour.
- In a blender, blend basil and remaining |¼ cup (60 ml) olive oil until smooth. Strain through a fine-mesh strainer. Discard basil remnants.
- Lay tomatoes on a serving platter, top with marinated bean mixture, drizzle with 2 tbsp (30 ml) basil oil and garnish with basil leaves.
Drink Pairings
Chopped Green Goddess Salad
Chopped salads come together so quickly, and this is no exception. The dressing is bright and fresh from all the herbs. Serve this salad alongside Second Cousin Pear Cider or Four Winds Featherweight IPA.Ingredients
Serves 4
2 tbsp (30 ml) extra-virgin olive oil
2 tbsp (30 ml) full-fat plain Greek yogurt
2 tbsp (30 ml) fresh lemon juice
1 tbsp (15 ml) champagne vinegar
¼ cup (60 ml) roughly chopped fresh parsley leaves
2 tbsp (30 ml) roughly chopped fresh dill leaves
2 tbsp (30 ml) finely chopped fresh chives
1 tbsp (15 ml) roughly chopped fresh tarragon leaves
1 tsp (5 ml) celery salt |1 tsp (5 ml) Worcestershire sauce
1 tsp (5 ml) Tabasco sauce
1 clove garlic, minced
salt and freshly ground black pepper, to taste
2 cups (500 ml) chopped romaine lettuce
1 avocado, pitted and diced
1 long English cucumber, diced
1 cup (250 ml) roughly chopped snow peas
1 cup (250 ml) roughly chopped pea tips
½ cup (125 ml) pistachios, chopped
Instructions
- To make dressing, in a blender, combine olive oil, yogurt, lemon juice, vinegar, parsley, dill, chives, tarragon, celery salt, Worcestershire, Tabasco, garlic, salt and pepper. Blend until smooth.
- In a large salad bowl, toss remaining ingredients with dressing. Taste and adjust seasoning, and serve.
Drink Pairings
Watermelon Cucumber & Feta Salad
This is the perfect salad for a hot summer day. The salty feta complements the juicy, sweet watermelon well. Enjoy this salad with Bridge Brewing Primetime beer or a Spicy Margarita by Ole Cocktails.Ingredients
Serves 4
2 handfuls fresh mint leaves, divided
4 oz (110 g) feta, cut into cubes
1 tbsp + ¼ cup (75 ml) extra-virgin olive oil, divided
1 handful fresh flat-leaf parsley
leaves, finely chopped
1 handful fresh chives, finely chopped
1 handful fresh basil, roughly chopped
2 tbsp (30 ml) red wine vinegar
1 tsp (5 ml) Dijon mustard
salt and freshly ground black pepper, to taste
1 lb (450 g) watermelon, cut into 1-in (2.5 cm) cubes
½ small red onion, thinly sliced
1 long English cucumber, cut into 1-in (2.5 cm) pieces
Instructions
- Set aside a few mint leaves to use as garnish, and finely chop rest of mint.
- In a small mixing bowl, toss feta with 1 tbsp (15 ml) olive oil. Add parsley, chives and half of chopped mint, and toss to coat. Set aside.
- In a blender, combine remaining ¼ cup (60 ml) olive oil, remaining chopped mint, basil, vinegar, Dijon, salt and pepper. Blend until smooth.
- On a large serving platter, arrange watermelon, red onions, cucumbers and reserved whole mint leaves. Drizzle with dressing and serve.
Drink Pairings
Zucchini Fritters with Garlic Yogurt
These make a great snack, appetizer or even lunch with a side salad. Level it up and pair this dish with Brancott Estate Marlborough Sauvignon Blanc or Asahi Super Dry 0.0%.Ingredients
Serves 10 Fritters
1 lb (450 g) zucchini
1½ tsp (7.5 ml) kosher salt, divided
6 tbsp (90 ml) all-purpose flour
½ cup (125 ml) chopped fresh dill, divided
1 egg
2 pinches freshly ground black pepper, divided
¾ cup (180 ml) full-fat plain Greek yogurt
1 clove garlic, minced
3 tbsp (45 ml) extra-virgin olive oil, plus more if needed
Instructions
- Grate zucchini into a bowl. Toss with 1 tsp (5 ml) salt and let sit for 15 to 20 minutes.
- Place zucchini on a tea towel and squeeze out as much liquid as possible. Transfer zucchini to a medium mixing bowl. Add flour, ¼ cup (60 ml) dill, egg and a pinch of pepper. Stir to combine.
- To make yogurt sauce, in a small mixing bowl, combine yogurt, garlic and remaining ½ tsp (2.5 ml) salt, ¼ cup (60 ml) dill and pinch of pepper. Mix well, adjust seasoning to taste and set aside.
- Heat a medium frying pan over medium heat. Add olive oil.
- Place a heaping tablespoon of zucchini mixture in pan and flatten to a pancake shape. Repeat to fill pan. Cook for 3 to 4 minutes, until golden, then flip and cook for another 3 to 4 minutes, until golden and cooked through.
- Repeat step 5 with remaining zucchini mix, adding more olive oil if needed. Serve fritters with yogurt sauce.