Cucumber & Crab Salad with Caper Crème Fraîche
Time to dine alfresco with this refreshing cucumber and crab salad with caper crème fraiche. Great for entertaining or on your own! Pair with our Cava Sangria with Blackberries & Peaches and you can not go wrong!Ingredients
Serves 6 to 8
4 to 5 mini cucumbers, trimmed and thinly sliced lengthwise
¾ lb (340 g) fresh Dungeness crab leg meat
½ cup (125 ml) crème fraîche
3 tbsp (45 ml) capers, drained and lightly chopped, divided
2 tbsp (30 ml) freshly squeezed lemon juice
fine sea salt and freshly ground black pepper, to taste
1 large handful frisée leaves, white tender parts only
1 large pinch red pepper chili flakes, plus more for garnish
1 tbsp (15 ml) finely chopped fresh flat-leaf parsley
extra-virgin olive oil, for drizzling
sriracha, to serve (optional)
Instructions
- Place cucumbers in a bowl of cold water, cover and chill for an hour. Drain cucumbers well, place them in a medium mixing bowl and add crabmeat.
- In a small mixing bowl, combine crème fraîche, half of the capers and the lemon juice. Season with salt and pepper.
- Spoon half of the crème fraîche mixture over cucumber and crabmeat mixture and toss gently to coat. Add frisée, toss lightly and season with salt, pepper and chili flakes. Transfer crab and cucumber mixture to a serving bowl and sprinkle with remaining capers, the parsley and more chili flakes.
- Transfer remaining crème fraîche mixture to a small serving dish and drizzle with a little olive oil.
- Serve salad immediately with crème fraîche mixture on side and sriracha if desired.
Drink Pairings
Bruschetta with Zucchini, Asparagus, Ricotta & Lemon
Dining alfresco couldn’t be fresher with this outside dining menu! Try these easy-to-make appetizers by simply slicing a baguette and topping with zucchini, asparagus, and ricotta cheese! Toast the baguette slices or serve fresh as desired. Enjoy on the patio this summer!Ingredients
Serves 6 to 8
16 slices baguette, sliced about ½-in (1.25 cm) thick on a sharp diagonal
½ cup (125 ml) extra-virgin olive oil, divided, plus more for drizzling
sea salt and freshly ground black pepper
1 cup (250 ml) ricotta cheese
2 to 3 small zucchini (about ½ lb/225 g), sliced lengthwise into thin strips
½ lb (225 g) trimmed asparagus, sliced into 1-in (2.5 cm) pieces
1 clove garlic
3 tbsp (45 ml) freshly squeezed lemon juice, divided
2 tsp (10 ml) finely grated lemon zest
3 tbsp (45 ml) finely grated Parmesan
¼ cup (60 ml) walnut pieces, toasted
coarse sea salt, for finishing
fresh mint and basil leaves, for garnish
Instructions
- Preheat oven to 375 F (190 C).
- Place baguette slices onto a baking sheet large enough to hold them in 1 layer. Brush both sides with half of the olive oil and season lightly with salt and pepper. Place in oven and toast for 5 minutes, then turn them over and bake for another 5 minutes, until lightly golden brown. Transfer toasts to a serving platter.
- Meanwhile, spoon ricotta into a colander lined with paper towels and allow to drain for 20 minutes.
- Preheat oven broiler to high. In a bowl, toss zucchini and asparagus in remaining olive oil and season with salt and pepper, to taste. Transfer vegetables to a baking sheet and spread evenly in 1 layer. Place under broiler for 6 to 8 minutes, turning vegetables every few minutes. They should be just cooked through with a little bit of char on the edges. Do not overcook. Remove from oven, finely grate garlic over vegetables, squeeze 1 tbsp (15 ml) lemon juice over all and toss to coat well.
- Transfer drained ricotta to a small bowl, add lemon zest and remaining 2 tbsp (30 ml) lemon juice, and fold together to combine. Season well with salt and pepper.
- Spread a dollop of ricotta mixture onto each toasted baguette slice and top with a few strips of zucchini and a few asparagus pieces. Sprinkle with Parmesan and walnuts, drizzle with a little olive oil and finish with coarse sea salt and freshly ground black pepper.
- To serve, garnish each bruschetta with fresh mint and basil leaves; serve immediately.
Drink Pairings
Mediterranean Chopped Salad
This menu is perfect for backyard entertaining or packing up to take on the go!Ingredients
Serves 6 to 8
VINAIGRETTE
½ cup (125 ml) olive oil
3 tbsp (45 ml) lemon juice
3 tbsp (45 ml) red wine vinegar
3 tbsp (45 ml) finely minced shallot
2 garlic cloves, finely grated
2 tsp (10 ml) dried oregano
sea salt and freshly ground black pepper, to taste
SALAD
2 hearts of romaine lettuce, washed, dried, chopped
½ small radicchio, washed, dried, chopped
¼ small red onion, finely sliced
2 cups (500 ml) colourful cherry tomatoes, halved or quartered
2 cups (500 ml) cooked chickpeas
¼ lb (125 g) provolone cheese, diced into small cubes
6 pepperoncini, stemmed, thinly sliced
6 sun-dried tomatoes, packed in oil, chopped
1 cup (250 ml) jarred oil-packed artichoke hearts, quartered
¾ cup (175 ml) coarsely chopped walnuts, toasted
8 slices soppressata, pan-fried until crisp, crumbled
½ cup (125 ml) freshly grated Parmesan
sea salt and freshly ground black pepper, to taste
Instructions
- To make the Vinaigrette, in a small jar, combine olive oil, lemon juice, vinegar, shallot, garlic and oregano. Add salt and pepper to taste. Shake well to combine. Cover with a tight-fitting lid and set aside.
- To make Salad, place romaine lettuce and radicchio in a large portable bowl with a tight-fitting lid. Top with red onions, tomatoes, chickpeas, provolone, pepperoncini, sun-dried tomatoes, artichoke hearts, walnuts and soppressata. Finish with Parmesan and season with salt and pepper. Cover salad with lid and chill until ready to pack into picnic basket.
- When ready to serve, drizzle with half the Vinaigrette, toss to coat. Taste for seasoning, adding more dressing, as desired. Serve immediately with extra Vinaigrette on the side.
Drink Pairings
Rhubarb, Beet & Ginger Soup
This menu is perfect for backyard entertaining or packing up to take on the go!Ingredients
Serves 6 to 8. Makes 1.5 litres.
2 tbsp (30 ml) olive oil
1 large red onion, roughly chopped
3 garlic cloves, chopped
1 tsp (5 ml) finely grated fresh ginger
2 tsp (10 ml) ground cumin
1 tsp (5 ml) ground ginger
1½ lbs (750 g) beets, peeled, chopped into small pieces
½ lb (250 g) rhubarb, trimmed, roughly chopped
4 cups (1 L) water, approximately
½ cup (125 ml) semi-sweet white wine
1½ tsp (7.5 ml) fine sea salt, or to taste
freshly ground black pepper, to taste
whipping cream, to serve (optional)
¼ cup (60 ml) fresh dill, finely chopped, to serve
Instructions
- In a large heavy-bottomed saucepan, heat oil over medium heat. Add onion and cook until softened, about 10 minutes. Add garlic, fresh ginger, cumin and ground ginger and cook for 2 minutes. Add beets and rhubarb. Stir well to combine. Add water, wine, salt and pepper, to taste. Bring to a boil, partially cover and reduce heat to medium-low. Simmer mixture, stirring from time to time, until beets are meltingly tender, about 30 to 45 minutes. Remove from heat and allow to cool slightly.
- Using a handheld blender, purée soup until completely smooth and season to taste. Add more water if soup is too thick.
- Transfer soup to a portable serving container or thermos and pack into a picnic basket. To serve, divide soup between 6 to 8 small cups and top with a swirl of whipping cream and a sprinkling of dill.
Drink Pairings
Spring Risotto
Life can be hard, making dinner shouldn’t be! These are very simple spring meals.Ingredients
Serves 4
1 handful spinach, blanched
3 to 4 cups (750 ml to 1 L) chicken or vegetable stock
2 leeks, white parts only
4 bunches maitake* mushroom, bottoms trimmed
4 tbsp (60 ml) olive oil, divided
salt and pepper, to taste
¼ cup (60 ml) butter, divided
2 cups (500 ml) Arborio rice
¼ cup (60 ml) white wine
1 x 7 oz (200 ml) jar pesto
4 oz (125 g) Parmigiano-Reggiano, finely grated, plus more for garnish
Instructions
- Blend spinach with just enough stock to make a smooth purée. Set aside for later.
- In a medium saucepan, bring stock to a boil. Reduce heat to low and keep warm.
- To clean leeks, slice in half lengthwise. Run under tap, spreading layers out to clean between. Cut into 1-in (2.5 cm) slices.
- Preheat oven to 375 F (190 C). Place mushroom bunches on parchment-lined baking sheet. Drizzle with 2 tbsp (30 ml) oil and season with salt and pepper. Roast in oven until golden brown and cooked through, about 15 minutes.
- In a large shallow saucepan, add 2 tbsp (30 ml) oil and 1 tbsp (15 ml) butter over medium heat. Reduce heat to low and add leeks. Season to taste with salt and pepper and cover with lid. Slowly cook for 15 minutes, stirring occasionally, or until leeks are soft. Remove lid and turn up heat to medium-high. Cook, stirring constantly, until all liquid has evaporated, taking care not to brown leeks.
- Add rice and stir until all rice is coated with fat. Add white wine and cook until completely absorbed.
- Reduce heat to medium-low, add a ladle of hot stock and stir to combine. Stir frequently. Once stock has absorbed, add another ladle of stock and continue cooking, stirring frequently. Repeat this until rice is just cooked; it should be tender but not soggy. If more liquid is needed, use hot water.
- Turn off stove. Mix in pesto, butter and cheese. Add reserved spinach purée and stir until combined. Add more stock or water if needed, to loosen risotto.
- Divide between 4 bowls. Place a mushroom on each serving and garnish with more cheese.
- *Substitute maitake mushroom for oyster mushroom as desired.
Drink Pairings
Pea & Herb Frittata
Enjoy this spring staple in four easy recipes, sure to please. Easy-peasy.Ingredients
Serves 4
8 large eggs
2 tbsp (30 ml) whipping cream
2 tsp (10 ml) kosher salt
1 tsp (5 ml) freshly ground pepper
2 cups (500 ml) frozen peas, blanched
½ bunch cilantro leaves, roughly chopped
1 bunch dill, chopped
½ bunch parsley leaves, roughly chopped
¼ cup (60 ml) finely chopped chives or green onion
4 oz (125 g) feta, crumbled, divided
2 tbsp (30 ml) butter
2 tbsp (30 ml) olive oil, divided
1 bunch cherry tomatoes on the vine
pea greens, for garnish
Instructions
- Preheat oven to 350 F (180 C). Beat eggs, cream, salt and pepper. Add peas, cilantro, dill, parsley, chives and 3 oz (90 g) feta. Mix well.
- In an 8-in (20 cm) non-stick oven-safe frying pan, heat butter and 1 tbsp (15 ml) oil over medium heat until butter has melted and is foamy. Swirl it around the pan to coat entire bottom and up sides.
- Pour in egg mixture and cook for 2 minutes until bottom has started to set. Transfer pan to oven and bake for about 20 minutes, until centre of frittata has just set but is still slightly wobbly.
- Place cherry tomatoes on baking tray and drizzle with remaining olive oil. Roast for 10 minutes.
- Transfer frittata to a serving platter. Garnish with roasted tomatoes, pea greens and remaining feta.
Drink Pairings
Pea Pesto Pasta
Enjoy this spring staple in four easy recipes, sure to please. Easy-peasy.Ingredients
Serves 4
2 garlic cloves, roughly chopped
¼ cup (60 ml) roughly chopped, toasted pine nuts, divided
1 cup (250 ml) baby arugula
1 cup (250 ml) basil leaves, plus extra for garnish
4 oz (125 g) Parmigiano-Reggiano, grated, divided
1 lemon, zest and juice
2 tsp (10 ml) kosher salt, plus extra to taste and for cooking pasta
1 tsp (5 ml) pepper
1 cup (250 ml) extra-virgin olive oil
2 cups (500 ml) frozen peas, blanched
2 tbsp (30 ml) crème fraîche
1 x 12 oz (350 g) package cheese-stuffed tortellini
chili oil, for garnish
Instructions
- Combine garlic, 2 tbsp (30 ml) pine nuts, arugula, basil, 3 oz (90 g) Parmigiano-Reggiano, lemon juice and salt and pepper in a blender. Blend while slowly drizzling in olive oil until you have a smooth purée. Add peas and pulse until peas are roughly chopped. It should look chunky. Transfer to a bowl, fold in crème fraîche and adjust seasoning.
- Cook tortellini according to package instructions. Add cooked tortellini plus ¼ cup (60 ml) pasta water to pea pesto and mix, adding more pasta water if sauce is too dry.
- Divide pasta into 4 bowls and garnish with chili oil, remaining Parmigiano-Reggiano and basil.
Drink Pairings
Pea Pancakes with Fried Egg
Enjoy this spring staple in four easy recipes, sure to please. Easy-peasy.Ingredients
Serves 4
2 cups (500 ml) frozen peas, blanched
6 eggs, divided
1 cup (250 ml) milk
¼ cup (60 ml) + 1 tbsp (15 ml) butter, melted, divided
3 tbsp (45 ml) finely chopped chives, divided
2 cups (500 ml) all-purpose flour
2 tsp (10 ml) salt, divided
2 tbsp (30 ml) baking powder
3 tbsp (45 ml) olive oil, plus extra for cooking pancakes
1 tbsp (15 ml) Champagne vinegar
1 tsp (5 ml) grainy mustard
salt and pepper, to taste
1 cup (250 ml) arugula (or any other salad green)
1 cup (250 ml) pea greens
2 radishes, julienned
3 oz (90 g) bacon, cut into 1-in (2.5 cm) lardons (or chop sliced bacon if you can’t buy whole piece), rendered until crisp
Instructions
- In a blender, pulse peas until roughly chopped. Add 2 eggs, milk, ¼ cup (60 ml) butter and 2 tbsp (30 ml) chives, pulse until combined.
- In a large bowl, mix flour, salt and baking powder.
- Add wet ingredients to dry ingredients and stir until just combined. Some lumps can remain.
- Heat a non-stick or well-seasoned cast iron pan over medium-high heat. Add half remaining butter and 1 tbsp (15 ml) oil and heat until butter is foamy. Spoon ¼ cup (60 ml) portions of batter into pan. Cook for 3 to 4 minutes per side, or until golden brown. Repeat with remaining batter. Keep pancakes warm in oven.
- Fry remaining 4 eggs as desired in remaining butter and 1 tbsp (15 ml) oil (sunny-side up is shown).
- Stack pancakes on 4 plates and top each portion with a fried egg.
- Mix remaining oil, vinegar, mustard and salt and pepper in a bowl. Add arugula, pea greens, radish and bacon and toss. Divide between plates.
Drink Pairings
White Bean & Fresh Pea Pesto Board
A bevy of boards, both sweet and savoury, perfect for sharing.Ingredients
Serves 8
3 thin slices prosciutto
2 x 14 oz (398 ml) canned cannellini beans, drained and rinsed
6 tbsp (90 ml) extra-virgin olive oil, divided
½ tsp (2.5 ml) kosher salt
1 tbsp (15 ml) lemon juice
1 cup (250 ml) packed basil leaves and tender stems
½ cup (125 ml) packed baby arugula, plus extra for garnish
½ cup (125 ml) packed flat leaf parsley leaves and tender stems
1 cup (250 ml) fresh green peas, or if frozen, thaw before using
2 garlic cloves
½ cup (125 ml) toasted cashews, plus extra for garnish
¼ cup (60 ml) finely grated Parmesan
1 to 2 tbsp (15 to 30 ml) chopped jarred Calabrian chili peppers, or to taste
¼ cup (60 ml) pea shoots
freshly ground black pepper, to taste
warm focaccia bread, for serving
Instructions
- Preheat oven to 350 F (180 C).
- Lay prosciutto flat in a single layer on a parchment-lined baking tray. Bake until fat turns golden and prosciutto is crisp, 12 to 15 minutes. Transfer prosciutto to a paper towel-lined plate to drain and set aside to cool to room temperature.
- In bowl of a food processor fitted with the “S” blade, add drained beans, 2 tbsp (30 ml) olive oil, salt and lemon juice. Process until smooth, scraping down sides of bowl as needed. Transfer white bean spread to a bowl and set aside.
- Reassemble food processor (there is no need to wash it out) and add basil, arugula, parsley, green peas, garlic, cashews, Parmesan and remaining 4 tbsp (60 ml) olive oil. Blend until fully combined and creamy, scraping down sides of bowl as needed. If mixture is difficult to blend, add a little more olive oil or water. Set pea pesto aside.
- To serve, dot heaping spoonfuls of white bean spread onto cutting board. Using half the pea pesto, dot smaller spoonfuls of pesto on and around white bean spread. Drag a spoon or knife through spreads to marble as desired, creating swirls, peaks and valleys in the process. Use extra pesto as desired or keep for another use. Garnish marbled spread with arugula, chopped toasted cashews, Calabrian chilies, pea shoots and crumbled prosciutto. Sprinkle with black pepper to taste and serve alongside warm focaccia bread for dipping.
Drink Pairings
Irish Oat & Potato Cakes with Whiskey-Cured Salmon & Herbed Crème Fraîche
Impress your brunch guests with these Whiskey-Cured Salmon, Irish Oat, and Potato Pancakes. Enhanced by a jalapeño-herbed crème fraîche, this hearty meal is guaranteed to receive much praise. For the salmon curing, opt for Proper No. Twelve Irish Whiskey and pair the meal with Veuve Du Vernay Brut Rosé for a truly delightful experience.Ingredients
Serves 6
INGREDIENTS FOR WHISKEY-CURED SALMON:
1½ lbs (750 g) skin-on salmon fillet, rinsed under cold water, patted dry, pin bones removed
1 cup (250 ml) kosher salt
½ cup (125 ml) dark brown sugar
2 tbsp (30 ml) black peppercorns
2 tbsp (30 ml) juniper berries
1 bunch fresh dill
1 bunch fresh thyme
½ cup (125 ml) Irish whiskey
INGREDIENTS FOR HERBED CREME FRAICHE:
½ cup (125 ml) packed fresh dill
1 cup (250 ml) packed fresh parsley leaves and tender stems
1 tbsp (15 ml) capers, rinsed
¼ cup (60 ml) extra-virgin olive oil
½ jalapeño pepper, seeded and chopped
1 tbsp (15 ml) fresh lemon juice
¾ cup (175 ml) crème fraîche or sour cream
INGREDIENTS FOR OAT & POTATO CAKES:
3 medium baking potatoes, peeled
2 green onions, trimmed and finely sliced
¾ cup (175 ml) rolled oats
3 large eggs, lightly beaten
1 tsp (5 ml) kosher salt
½ tsp (2 ml) freshly ground black pepper
1 tsp (5 ml) lemon zest
6 tbsp (90 ml) each unsalted butter and grapeseed oil, for cooking
Instructions
- To make Whiskey-Cured Salmon, line a baking dish large enough to hold salmon with plastic wrap and set aside.
- In a small bowl, whisk together salt, sugar, peppercorns and juniper berries.
- Sprinkle half the salt mixture over bottom of prepared baking dish and spread half the dill and thyme on top. Lay salmon, skin-side down, on herbs and drizzle with whiskey. Cover with remaining dill and thyme and top with remaining salt mixture.
- Tightly wrap salmon with plastic wrap and weigh down with several tin cans. Refrigerate salmon for 24 hours. Turn salmon over, continue to weigh down with cans and refrigerate a further 24 hours.
- When ready to serve, remove salmon from plastic wrap and using back of a knife or a spoon, scrape curing mixture off fish. Place salmon, skin-side down, on cutting board. Thinly slice salmon into diagonal strips, leaving skin behind. Cured salmon may be made ahead and refrigerated, uncut, for 5 days.
- To make Herbed Crème Fraîche, place dill, parsley, capers, olive oil, jalapeño (seeded if you don’t want sauce to be spicy) and lemon juice into a food processor. Blend, scraping down sides of bowl as needed, until you are left with a slightly chunky sauce. Add crème fraîche to a medium bowl and ripple half green mixture throughout. Spoon remaining sauce into a bowl.
- To make Oat & Potato Cakes, shred potatoes using large holes of a box grater. Then place potatoes on a large tea towel and squeeze out as much liquid as possible.
- Place drained potatoes in a large bowl along with green onions, oats, eggs, salt, pepper and lemon zest. Stir with a wooden spoon until well combined and set aside for 10 minutes.
- In a 5-in (12 cm) frying pan, heat 1 tbsp (15 ml) of both oil and butter over medium heat. Add potato mixture and spread evenly. Cook until bottom is nicely browned, about 8 to 10 minutes. Invert potato cake onto a plate and then slide it back into pan. Continue to cook until again nicely browned on bottom, about another 8 to 10 minutes*. Repeat this step 6 times for 6 cakes, keeping cakes warm in a 200 F (95 C) oven. *You can also make one large oat and potato cake, following the directions, in a non-stick, 12-in (30 cm) frying pan. When ready to serve, slice into wedges and serve as described.
- To serve, divide Oat & Potato Cakes among warm serving plates. Top with a good dollop of Herbed Crème Fraîche and thin slices of Whiskey-Cured Salmon. If desired, garnish with additional green onions, lemon zest, capers and thinly sliced red onion.