Fried Chicken Biscuits with Hot Honey

Let’s go to the south with this Fried Chicken Biscuit drizzled with hot honey. Use biscuit shortcuts to make this recipe easy and approachable while you fry that chicken! This recipe offers a sweet heat flavor to a classic.
Ingredients Instructions

Ingredients

Serves 6 sandwiches
½ cup (125 ml) honey
½ tbsp (7.5 ml) red pepper chili flakes (or to taste)
½ tbsp (7.5 ml) white vinegar
⅛ tsp (a pinch) + ½ tsp (2.5 ml) salt, divided
6 boneless, skinless chicken thighs
1 cup (250 ml) buttermilk
2½ cups (625 ml) Bisquick mix
2 tsp (10 ml) baking powder
1 tbsp (15 ml) garlic powder, divided
1 cup (250 ml) grated sharp cheddar
1 large jalapeño pepper, diced (or to taste)
⅔ cup (160 ml) 2% milk (do not sub), plus more if needed
2 tbsp (30 ml) melted butter
1½ cups (375 ml) all-purpose flour
1 tsp (5 ml) paprika
1 tsp (5 ml) pepper
3 cups (750 ml) neutral-flavoured oil, for frying
¼ cup (60 ml) mayonnaise
1 tbsp (15 ml) sriracha or hot sauce of choice
¼ cup (60 ml) sliced pickles
12 leaves butter lettuce

Instructions

  1. To make hot honey, in a small saucepan over medium heat, heat honey and chili flakes. Add vinegar and ⅛ tsp (a pinch) salt. Let cool and set aside.
  2. Place chicken on a parchment-lined cutting board and lay another sheet of parchment on top of chicken. Using a meat mallet or rolling pin, gently bang the chicken to flatten and tenderize. Place in a bowl, add buttermilk and marinate for at least 4 hours or overnight.
  3. Preheat oven to 425 F (220 C).
  4. In a separate bowl, mix Bisquick, baking powder, ½ tbsp (7.5 ml) garlic powder, cheddar and jalapeños. Add milk and stir for 30 seconds, until a dough forms. If dough is too dry, add 1 tbsp (30 ml) more milk. Do not over-mix the dough. Once dough has come together, place it on a clean, dry, floured surface. Form into a rectangle about 1½-in (4 cm) thick. Cut into 6 portions. Place on a parchment-lined baking sheet. Brush tops with melted butter. Bake for 12 to 15 minutes, until golden brown and cooked through. Remove from oven and set aside.
  5. Remove chicken from refrigerator and allow to come slightly to room temperature, about 30 minutes.
  6. In a large mixing bowl, combine flour, ½ tsp (2.5 ml) salt, ½ tbsp (7.5 ml) garlic powder, paprika and pepper.
  7. In a cast iron pan over medium-high heat, heat frying oil to 350 F (175 C).
  8. Dredge each piece of chicken in flour mixture and place in frying oil. Do in 2 batches so you don’t overcrowd the pan.
  9. Fry on each side for 3 to 4 minutes, until golden brown and cooked through or until an internal temperature of 170 F (80 C). Season with salt and pepper and allow to rest on a wire rack for 5 minutes before serving.
  10. In a small mixing bowl, mix mayonnaise and sriracha.
  11. To assemble, cut each biscuit in half lengthwise. Spread on some sriracha mayonnaise. Add pickles and lettuce. Place a piece of chicken on bottom halves and drizzle with hot honey. Close each sandwich with top biscuit half and enjoy.
Email Recipe
Email Recipe

Drink Pairings

Sweet Chipotle-Glazed Corn with Cumin Lime Crema

Bust out the barbecue and pick up some fresh BC corn to make this recipe come to life. Create your own sweet-chipotle glaze for optimal sweet and spicy flavors to your preference. Serve as a side dish at your next outdoor barbecue.
Ingredients Instructions

Ingredients

Serves 4 to 6
2 cloves garlic, minced
¼ cup (60 ml) butter, melted
1 tbsp (15 ml) maple syrup
1 tbsp (15 ml) chipotle powder
¼ tsp (1 ml) salt, plus more to taste
4 to 6 ears corn, husks removed
½ cup (125 ml) sour cream
1 lime, juice only
1 tsp (5 ml) ground cumin
pepper, to taste
1 cup (250 ml) fresh cilantro leaves

Instructions

  1. In a small mixing bowl, mix garlic, butter, maple syrup, chipotle powder and salt.
  2. Preheat barbecue grill to medium-high. Using a pastry brush, brush half the chipotle butter onto each piece of corn. Grill for 10 minutes, rotating corn every few minutes, until corn is cooked through. Brush remaining chipotle butter onto corn and place on a platter to rest.
  3. To make cumin lime crema, in a small mixing bowl, mix sour cream, lime juice and cumin. Season with salt and pepper. Place mixture into a squeeze bottle and drizzle sauce over corn. Garnish with cilantro and serve warm.
Email Recipe
Email Recipe

Drink Pairings

Rainbow Salad with Kelp Noodles

Taking inspiration from our ocean, try this Rainbow Salad with Kelp Noodle recipe. This can be used as a side dish for outdoor entertaining or eaten on its own as a main. Omit and add ingredients as dietary needs require. 
Ingredients Instructions

Ingredients

Serves 6
12 oz (340 g) extra-firm tofu
3 tbsp (45 ml) palm sugar or light brown sugar
1 tbsp (15 ml) tamarind paste
3 tbsp (45 ml) fish sauce
1 tbsp (15 ml) rice vinegar
1 tbsp (15 ml) sesame oil
¼ tsp (1 ml) red pepper chili flakes
2 tbsp (30 ml) extra-virgin olive oil
1 small zucchini, trimmed
1 medium carrot, peeled
1 red beet, trimmed and peeled
1 orange or yellow bell pepper, trimmed and thinly sliced into matchsticks
12 oz (340 g) kelp noodles, rinsed well under warm water
¼ cup (60 ml) packed fresh cilantro leaves
2 green onions, trimmed and thinly sliced
1 cup (250 ml) bean sprouts
½ cup (125 ml) roasted peanuts, plus more for garnish (optional)
1 or 2 Thai (bird’s eye) chilies, finely sliced (optional)
¼ cup (60 ml) fresh Thai basil leaves (optional)
1 lime, cut into wedges (optional)

Instructions

  1. Remove tofu from package and place on a cutting board or plate between several pieces of paper towel or a clean tea towel. Place a heavy pan, such as cast iron, on tofu and let sit for 20 minutes.
  2. Meanwhile, in a small saucepan over medium heat, whisk sugar, tamarind paste, fish sauce, rice vinegar and sesame oil. Whisk constantly until sugar has dissolved and mixture is hot but not simmering. Remove from heat and whisk in chili flakes and olive oil until thoroughly combined.
  3. Cut pressed tofu into ¾-in (2 cm) pieces and place in a medium bowl. Toss with about half the dressing. Set tofu and remaining half of dressing aside while preparing remaining ingredients for dish.
  4. Using a spiralizer, spiralize zucchini, carrot and beet. If you don`t have a spiralizer, you can cut vegetables into thin matchsticks. To prevent red beet from staining other vegetables, rinse spiralized beet well under cold running water until water runs clear.
  5. When ready to serve, in a large bowl, combine spiralized vegetables, matchstick peppers, kelp noodles, cilantro leaves, green onions, bean sprouts, peanuts and Thai chilies if desired. Add tofu and any remaining dressing from tofu bowl and gently toss everything together. Add enough reserved dressing to dress salad as desired. Toss again gently to combine. Divide among serving bowls and garnish with some whole or torn Thai basil leaves, extra peanuts and lime wedges, if desired. Enjoy immediately.
Email Recipe
Email Recipe

Drink Pairings

Black Bean Veggie Burger

Subtler food flavours tend to work well with more subtle beers. That said, don’t mistake subtlety for less flavour overall. This black bean-based veggie burger is both flavourful and lighter summer fare. Similarly, Tofino Brewing’s straw coloured Blonde Ale is lighter bodied and crisp and calls out for summer enjoyment. With light malty notes and a lick of bitterness to finish, it makes for easy pairing or pair with your favourite mezcal.
Ingredients Instructions

Ingredients

Serves 6
¼ cup (60 ml) vegetable oil, plus more for oiling grill
4 button mushrooms, washed and finely chopped
1 medium yellow onion, finely chopped
2 cloves garlic, finely chopped
2 tsp (10 ml) seasoning salt
1 bay leaf
3 tbsp (45 ml) ketchup, divided
3 tsp (15 ml) Worcestershire sauce, divided
2 × 14 oz (398 ml) cans black beans, drained and rinsed
½ cup (125 ml) bread crumbs
2 eggs
8 pickles, divided
½ cup (125 ml) mayonnaise
1 tbsp (15 ml) yellow mustard
¼ tsp (1 ml) garlic powder
¼ tsp (1 ml) paprika
6 slices cheddar
6 hamburger buns, sliced in half
2 medium tomatoes, sliced
½ white onion, medium diced
6 leaves green leaf lettuce

Instructions

  1. In a medium frying pan over medium heat, heat vegetable oil. Add mushrooms, yellow onions, garlic, seasoning salt and bay leaf. Sauté, stirring frequently, until soft and lightly caramelized, 8 to 10 minutes.
  2. Add 2 tbsp (30 ml) ketchup and 2 tsp (10 ml) Worcestershire sauce. Remove and discard bay leaf and let cool to room temperature.
  3. In a medium mixing bowl, roughly mash black beans. Add onion mixture, bread crumbs and eggs. Mix until combined. Cover and chill in refrigerator for 1 hour.
  4. In a food processor, roughly chop 1 pickle. Add remaining 1 tbsp (15 ml) ketchup and 1 tsp (5 ml) Worcestershire sauce, mayonnaise, yellow mustard, garlic powder and paprika. Process until thoroughly mixed. Set sauce aside.
  5. Preheat barbecue grill to medium-high and oil with vegetable oil.
  6. To form burger patties, roll ½ cup (125 ml) bean mixture into a ball, then flatten into a patty. Repeat with remaining mix. Cook patties for 6 to 8 minutes on each side. Do not move burgers around while cooking or they will fall apart. Flip burgers only when they release easily from grill. If using cheese, place it on each patty after flipped.
  7. Grill cut side of each burger bun until golden brown and toasted, about 2 minutes.
  8. Slice remaining pickles. Assemble burgers with burger sauce and toppings (pickles, tomatoes, onions, lettuce).
Email Recipe
Email Recipe

Drink Pairings

Oyster Mushroom 'Schnitzel' served with Herb Citrus Salad

Look no further for a delicious vegan schnitzel recipe! Use larger oyster mushrooms as available to get that schnitzel-sized effect or smaller pieces to offer a bite-sized crunch. Serve along side a fresh green salad or any side dish of your choosing. Great for easy lunches!
Ingredients Instructions

Ingredients

Serves 2
1 cup (250 ml) all-purpose flour
1 tsp (5 ml) garlic powder
1 tsp (5 ml) onion powder
1 tsp (5 ml) paprika
1 × 19 oz (540 ml) can chickpea liquid (save chickpeas for another recipe)
¼ cup (60 ml) water (if needed)
3 cups (750 ml) neutral-flavoured oil, for frying
1 cup (250 ml) bread crumbs
⅓ to ½ lb (150 to 225 g) oyster mushrooms
salt and pepper, to taste
1 tbsp (15 ml) capers, chopped
1 clove garlic, minced
1 tbsp (15 ml) Dijon mustard
1 tbsp (15 ml) freshly squeezed orange juice
2 tbsp (30 ml) extra-virgin olive oil
2 oranges, segmented
4 cups (1 L) mixed greens
¼ cup (60 ml) sliced red onions
¼ cup (60 ml) chopped fresh dill
¼ cup (60 ml) chopped fresh flat-leaf parsley

Instructions

  1. In a medium mixing bowl, mix flour, garlic powder, onion powder and paprika. Add chickpea liquid. Mix to form a batter. If needed, thin batter with ¼ cup (60 ml) water.
  2. In a medium saucepan over medium-high heat, bring oil to 325 to 350 F (160 to 175 C).
  3. Place bread crumbs in a separate bowl.
  4. Separate oyster mushrooms into medium-sized clusters if needed. Dip each cluster into wet batter and then directly into bread crumbs. Place in oil for 3 to 5 minutes, until golden brown. Make sure to flip them if needed. Remove from oil and place on a paper towel–lined plate. Season with salt and pepper and let cool slightly.
  5. In a large mixing bowl, mix capers, garlic, Dijon mustard and orange juice. Whisk in olive oil. Add orange segments, mixed greens, onions, dill and parsley and toss to coat. Season with salt and pepper.
  6. To serve, divide the herb citrus salad between 2 plates and place 2 or 3 clusters of mushrooms alongside each.
Email Recipe
Email Recipe

Drink Pairings

Vegan Jackfruit Bao Buns

Make bao buns vegan with this simple bao recipe! Substitute meat for hearty jackfruit and you will be golden! These baos are great for lunches. Make a batch of buns and freeze for future use. Use traditional toppings or mix it up with your favourite veggies!
Ingredients Instructions

Ingredients

Serves 8 baos
1 cup + 2 tbsp (280 ml) water, divided
½ cup (125 ml) coconut milk
1 tbsp (15 ml) quick-rising yeast (make sure it’s fresh)
3 tbsp (45 ml) granulated sugar, divided
3 tbsp + ¼ cup (105 ml) vegetable oil, divided
2½ cups (625 ml) all-purpose flour
½ tsp (2.5 ml) baking powder
1¼ tsp (6 ml) salt, divided
⅔ cup (160 ml) red wine vinegar
2 cups (500 ml) thinly sliced red cabbage
½ cup (125 ml) sliced red onions
2 × 14 oz (398 ml) cans young jackfruit, strained
1 tbsp (15 ml) grapeseed oil
3 cloves garlic, minced
1 tbsp (15 ml) ginger paste
½ cup (125 ml) hoisin sauce
1 tsp (5 ml) sesame oil
2 tbsp (30 ml) soy sauce
¼ cup (60 ml) vegan mayonnaise
½ cup (125 ml) fresh cilantro leaves
¼ cup (60 ml) chopped roasted peanuts

Instructions

  1. In a medium saucepan over low heat, heat ⅓ cup (80 ml) water and the coconut milk to just warm, then remove from heat. Add yeast, 2 tbsp (30 ml) sugar and 2 tbsp (30 ml) vegetable oil. Mix to combine and let sit for 8 minutes, until the yeast has bloomed. (If it doesn’t bloom, the yeast is inactive and you’ll have to discard it and try with new yeast.)
  2. In a large mixing bowl, combine flour, baking powder and ¼ tsp (1 ml) salt. Add yeast mixture and mix to combine. Transfer dough to a clean, dry, lightly floured surface. Knead for 4 minutes, until soft and bouncy.
  3. Coat the inside of a clean large bowl with 1 tbsp (15 ml) vegetable oil. Place dough in bowl and cover top of bowl with tightly wrapped plastic wrap. Cover with a tea towel and place somewhere warm to rise for 2 hours.
  4. In a small saucepan, bring vinegar, ⅔ cup (160 ml) water and remaining 1 tbsp (15 ml) sugar and 1 tsp (5 ml) salt to a boil. Remove from heat and let cool slightly.
  5. In a large mixing bowl, combine cabbage and onions. Pour vinegar mixture overtop and allow to sit at room temperature for 1 hour, mixing occasionally. Cover and store in refrigerator until ready to use.
  6. Place jackfruit pieces on a cutting board. Using a small paring knife, remove any cores from jackfruit.
  7. In a saucepan over medium-high heat, bring 4 cups (1 L) water to a boil. Add jackfruit and cook for 10 to 15 minutes, until soft. Strain the jackfruit and place onto a clean cutting board. Using a fork, press down on each piece of jackfruit until a shredded pulled-pork-like texture.
  8. In a medium skillet over medium heat, heat grapeseed oil. Add jackfruit and sauté for 5 to 7 minutes, until slightly browned.
  9. In a small mixing bowl, mix garlic, ginger paste, hoisin sauce, sesame oil, soy sauce and remaining 2 tbsp (30 ml) water. Add hoisin mixture to jackfruit and continue to cook for 5 minutes, until liquid has absorbed and jackfruit has caramelized. Set aside.
  10. Once dough has risen, place onto a clean, dry work surface. The dough shouldn’t be sticky but you may need to dust work surface with a tiny bit of flour. With a rolling pin, roll dough out until ¼-in (0.6 cm) thick. Using a 3½‑in (9 cm) cookie cutter or glass, cut dough into 8 rounds. Using remaining ¼ cup (60 ml) vegetable oil and a pastry brush, lightly brush each bao with oil and fold in half to create a half moon. Place folded baos on a parchment-lined baking sheet and cover with a tea towel to rise again for 30 minutes.
  11. Prepare a parchment-lined bamboo steamer. Make sure parchment has a few air vents for steam to get through, and spray it with non-stick cooking spray. Place 2 baos into steamer and cover with a lid. Place over a saucepan of boiling water and steam for 10 minutes. Repeat this step until all baos are cooked.
  12. To assemble, gently open a bao bun, spread middle with 1 tsp (5 ml) mayonnaise, spoon in some warm jackfruit and garnish with prepared pickled cabbage and onions, cilantro and peanuts.
Email Recipe
Email Recipe

Drink Pairings

Hearts Of Palm 'Calamari' served with Vegan Aioli

Have you ever tried using hearts of palm? This vegan “calamari” recipe is a must try! Serve along side homemade vegan aioli (recipe below) or tzatziki. This dish is great as an appy to share this summer. Check out the pairing recommendations below.
Ingredients Instructions

Ingredients

Serves 2 to 4
1 cup (250 ml) all-purpose flour
1 tsp (5 ml) garlic powder
1 tsp (5 ml) paprika
1 tsp (5 ml) onion powder
1 tsp (5 ml) salt
2 × 14 oz (398 ml) cans hearts of palm, drained
½ cup (125 ml) vegan mayonnaise
1 clove garlic, minced
1 tbsp (15 ml) capers, chopped
½ lemon, juice only
1 tbsp (15 ml) chopped fresh dill, plus more for garnish
3 cups (750 ml) neutral-flavoured oil, for frying
salt and pepper, to taste

Instructions

  1. In a large zip-lock bag, combine flour, garlic powder, paprika, onion powder and salt.
  2. On a clean, dry cutting board, cut the hearts of palm into 1-in (2.5 cm) long pieces. Gently remove the inside core (it should pop out easily) and discard. Place palm “rings” into the flour mixture and toss to coat.
  3. In a small mixing bowl, mix vegan mayonnaise, garlic, capers, lemon juice and dill. Set aside.
  4. In a large saucepan, heat oil to 325 to 350 F (160 to 175 C). Working in 2 batches, remove palm rings from flour and gently place into frying oil. Cook for 5 minutes or until golden brown and crispy. Remove “calamari” from oil and place onto a paper towel–lined plate. Season with salt and pepper immediately.
  5. Let cool slightly before serving. Serve alongside the aioli and garnish with extra dill.
Email Recipe
Email Recipe

Drink Pairings

Grilled BC Halibut Burgers

Turn up the barbecue and celebrate BC Day with grilled Pacific Ocean halibut burgers. Top the halibut burgers with a homemade peach, jalapeno and grilled corn salsa as well as zesty turmeric and dill homemade zucchini pickles. Zucchini pickles recipe included below to batch make and save for later!
Ingredients Instructions

Ingredients

Serves 4
2 ears corn, husked
3 tbsp (45 ml) grapeseed oil, divided
2 medium peaches, pitted and diced
1 jalapeño pepper, finely diced (seeded to reduce heat)
½ cup (125 ml) finely diced red onions
¼ cup (60 ml) finely chopped fresh cilantro leaves or flat-leaf parsley leaves
1 tbsp (15 ml) freshly squeezed lime juice, plus more to taste
kosher salt and freshly ground black pepper, to taste
4 × 5 oz (140 g) skinless BC halibut fillets
1 lemon, cut in half
4 brioche burger buns
8 leaves green leaf lettuce
1 tbsp (15 ml) vegetable oil
ZUCCHINI PICKLES
½ lb (225 g) zucchini, washed and ends trimmed
½ medium sweet onion, sliced into ⅛-in (0.3 cm) thick slices
1 tbsp + ½ tsp (17.5 ml) kosher salt
1 cup (250 ml) cider vinegar
½ cup (125 ml) granulated sugar
¾ tsp (4 ml) dry mustard
¾ tsp (4 ml) mustard seeds
½ tsp (2.5 ml) ground turmeric
2 large sprigs fresh dill

Instructions

  1. Preheat barbecue grill to medium-high.
  2. To make peach and corn salsa, start by grilling corn. Rub cobs with 1 tbsp (15 ml) oil and place on grill, rotating every couple of minutes, until charred in spots, about 10 minutes. Set aside and let corn cool enough to handle.
  3. Cut corn kernels off cobs and place in a medium bowl along with peaches, jalapeños, red onions, cilantro, lime juice and a good pinch each of salt and pepper. Taste and adjust seasoning if desired with additional salt, pepper or lime juice. Set salsa aside.
  4. Just before ready to serve, rub remaining 2 tbsp (30 ml) oil over halibut fillets and season generously with salt and pepper. Grill fish, flipping once halfway through cooking, until golden brown and just cooked through, 10 to 15 minutes total depending on thickness of halibut. Transfer fillets to a cutting board and sprinkle fillets with a good squeeze of lemon juice.
  5. To assemble, top bottom of each brioche bun with 2 lettuce leaves, a piece of halibut, a tangle of Zucchini Pickles and a good scoop of peach and corn salsa. Cap off with bun top and serve.
  6. ZUCCHINI PICKLES
  7. Using a mandoline, slice zucchini lengthwise into about ¹⁄₁₆-in (1.5 mm) thick slices.
  8. Place zucchini in a large non-reactive bowl or casserole dish. Add onions and salt and toss gently to combine. Add a couple of ice cubes and cold water to cover. Stir gently to dissolve salt, taking care not to break zucchini pieces. Set aside for about 1 hour, until zucchini feels slightly softened. Drain and pat vegetables dry with a clean tea towel.
  9. In a small saucepan, whisk vinegar, sugar, dry mustard, mustard seeds and turmeric. Place over medium heat and bring to a simmer, then cook for 3 minutes. Remove from heat, stir in dill and let sit until just warm to the touch. If brine is too hot when added to vegetables, it will cook them and make pickled zucchini and onions mushy instead of crisp.
  10. Transfer dried zucchini and onion pieces to one or two 2-cup (500 ml) canning jars and pour brine overtop. Seal tightly and refrigerate for at least 1 day to allow flavours to mellow. Pickles can be kept in refrigerator for up to 1 week.
Email Recipe
Email Recipe

Drink Pairings

Grilled Bell Pepper & Tomato Salad

Make this hearty summer salad with grilled bell peppers, tomato, and goat’s cheese. This tasty salad is great for entertaining outdoors this summer while the barbecue is on! Simply, cool peppers after grilling to mix with other ingredients. Enjoy BC Day by making this salad with local BC ingredients from your farmer’s market. This recipe features goat’s cheese from BC!
Ingredients Instructions

Ingredients

Serves 6
½ cup (125 ml) extra-virgin olive oil
¼ cup (60 ml) red wine vinegar
1 clove garlic, minced
2 tbsp (30 ml) grated Parmesan
1 tbsp (15 ml) freshly squeezed lemon juice
1 tsp (5 ml) Dijon mustard
2 tsp (10 ml) liquid clover honey, plus more to taste
1 tsp (5 ml) Italian seasoning or ¼ tsp (1 ml) each dried basil, thyme, rosemary and oregano
½ tsp (2.5 ml) kosher salt, plus more for seasoning
¼ tsp (1 ml) freshly ground black pepper, plus more for seasoning
½ medium red onion, thinly sliced
4 bell peppers (any combination of red, yellow and orange)
1 tbsp (15 ml) vegetable oil
3 to 4 heirloom tomatoes (various sizes and colours), cut into ½-in (1.25 cm) slices
1 cup (250 ml) packed baby arugula leaves
½ cup (125 ml) pitted green olives
3 tbsp (45 ml) toasted pine nuts
⅓ cup (80 ml) crumbled BC goat’s cheese of choice

Instructions

  1. Preheat barbecue grill to medium-high or broiler to high.
  2. Meanwhile, in a small bowl, make dressing by whisking olive oil, vinegar, garlic, Parmesan, lemon juice, mustard, honey, Italian seasoning, salt and pepper until well combined. Taste and adjust balance as desired with additional honey, salt and pepper. Set aside.
  3. Place onions in a small bowl along with a pinch of salt and a few ice cubes. Add cold water to cover and set aside while grilling peppers.
  4. Rub peppers with vegetable oil and season with salt and pepper. Grill over direct heat (or under broiler), turning occasionally, until well charred, 5 to 10 minutes. Transfer peppers to a bowl and cover top of bowl tightly with plastic wrap. Set aside until peppers have cooled enough to handle, about 10 minutes. When cooled, rub off blackened skins. Cut in half and discard seeds. Cut or tear peppers into pieces.
  5. When ready to serve, drain red onions and pat dry on a clean tea towel. Arrange grilled peppers and tomatoes on a serving platter. Drizzle with a little dressing before arranging red onions, arugula, green olives, pine nuts and cheese over tomatoes and peppers. Drizzle again with as much dressing as desired and serve.
Email Recipe
Email Recipe

Drink Pairings

Green Bean, Pea & Purple Potato Salad

A heathy, protein rich salad for summer! Source ingredients from your local farmer’s market to enjoy eating this seasonal BC salad. Great for summertime entertaining, this filling salad is the perfect side dish to our Grilled BC Halibut Burgers recipe.
Ingredients Instructions

Ingredients

Serves 6
1 lb (450 g) green beans, trimmed
1 cup (250 ml) fresh or frozen green peas
1½ lbs (680 g) purple nugget potatoes
⅓ cup (80 ml) extra-virgin olive oil
½ tbsp (7.5 ml) Dijon mustard
1 tbsp (15 ml) liquid clover honey
2 tbsp (30 ml) white wine vinegar
kosher salt and freshly ground black pepper
½ English cucumber
½ cup (125 ml) toasted almonds or cashews, roughly chopped
2 tbsp (30 ml) chopped fresh chives
¼ cup (60 ml) fresh basil leaves, roughly torn
¼ cup (60 ml) fresh mint leaves, roughly torn

Instructions

  1. Bring a large saucepan of water to a boil over high heat. While water is coming to a boil, prepare an ice bath by placing a couple of handfuls of ice into a large bowl and covering with cold water. Set aside.
  2. Blanch green beans in boiling water until tender-crisp, about 3 minutes. With a slotted spoon, transfer green beans into ice bath. Let beans cool in bath for 1 minute, then use slotted spoon to scoop them out and place on a clean tea towel to drain.
  3. Add green peas to boiling water and blanch until just tender, 1½ to 2 minutes. With slotted spoon, transfer peas to ice bath and let cool for 30 seconds. Use slotted spoon to scoop out of ice bath and place on towel alongside green beans.
  4. Keep water in saucepan boiling and add potatoes. Cook until tender, 10 to 15 minutes, then drain into a colander and rinse with cold water to cool.
  5. In a medium bowl, whisk oil, mustard, honey and vinegar until well combined. Season with salt and pepper. Set aside.
  6. When ready to assemble salad, place green beans and peas in a large serving bowl. Cut potatoes in half or quarters and add to vegetables in bowl. Cut cucumber in half lengthwise, scrape out seeds and slice into ¼-in (0.6 cm) thick slices. Add cucumbers to bowl along with almonds, chives, basil and mint. Gently toss to combine. Drizzle with dressing and gently toss. Season salad to taste with additional salt and serve. Salad is best eaten fresh but can be refrigerated in an airtight container for up to 1 day.
Email Recipe
Email Recipe

Drink Pairings

Subscribe to Vegetable