Mustard, Cauliflower & Cheddar Soup

Bold and rich, with the ability to add a bright and fiery flavour to an impressive array of seasonal dishes, mustard is a must-have pantry staple. Let's take mustard from the sidelines as a simple condiment to the star ingredient. A touch of mustard added to this creamy and delicious cauliflower soup gives it just the zing it needs.
Ingredients Instructions

Ingredients

Serves 4 to 6
1 x 14 oz (398 ml) can chickpeas, drained and rinsed
1 tbsp (15 ml) grapeseed oil
4 tbsp (60 ml) Dijon mustard, divided
½ tsp (2.5 ml) smoked paprika
3 tbsp (45 ml) unsalted butter
1 large onion, chopped
kosher salt, to taste
2 garlic cloves, minced
3 cups (750 ml) chicken stock
2 large parsnips, peeled, chopped into ½-in (1.25 cm) pieces
1 large cauliflower, about 2 lbs (1 kg)
trimmed, roughly chopped
1¼ cups (310 ml) whole milk
⅓ cup + ¼ cup (135 ml) whipping cream, divided
½ cup (125 ml) shredded strong cheddar, plus extra for serving
1 tbsp (15 ml) wholegrain mustard
chopped fresh parsley leaves or chives, for garnish

Instructions

  1. Preheat oven to 375 F (190 C). Place a rimmed baking tray in oven to warm while it preheats.
  2. In a medium bowl, toss together chickpeas, grapeseed oil, 1 tbsp (15 ml) Dijon mustard and paprika. Pour seasoned chickpeas onto hot baking tray in a single layer. Roast for 10 minutes, give a toss, then roast again until golden and crisp, about 10 to 15 minutes more. Set aside to cool on baking tray while making soup.
  3. To make soup, in a large saucepan, melt butter over medium-low heat. Add onion and season lightly with salt. Cover saucepan and cook onion, stirring occasionally, until softened, about 10 minutes. Uncover and stir in garlic and cook for 1 minute. Add stock, increase heat to medium-high and bring mixture to a boil. Add parsnips and cauliflower, cover saucepan, reduce heat to low and let mixture simmer, stirring occasionally, until cauliflower and parsnips are very tender, about 30 to 40 minutes.
  4. Remove saucepan from heat and stir in milk. In a blender, purée mixture in batches until velvety smooth. Return soup to saucepan and whisk in ⅓ cup (75 ml) whipping cream and remaining 3 tbsp (45 ml) Dijon. Remove saucepan from heat and whisk cheddar into soup until melted. Season to taste with additional Dijon mustard and salt.
  5. In a small bowl, whisk together remaining ¼ cup (60 ml) whipping cream with wholegrain mustard. Set aside.
  6. To serve, ladle soup into warmed bowls and garnish with a drizzle of mustard cream, crispy chickpeas, a sprinkle of cheddar cheese and chopped herbs. Serve immediately.
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Drink Pairings

Mustard & Brandy Roast Chicken served with Fingerling Potatoes

Bold and rich, with the ability to add a bright and fiery flavour to an impressive array of seasonal dishes, mustard is a must-have pantry staple. Let's take mustard from the sidelines as a simple condiment to the star ingredient. This roast chicken recipe is elevated by the tangy taste of mustard.
Ingredients Instructions

Ingredients

Serves 4
2 tbsp (30 ml) hot English mustard powder
1 tsp (5 ml) finely grated lemon zest
2 tbsp (30 ml) brandy
½ cup (125 ml) unsalted butter, at room temperature
kosher salt and freshly ground black pepper, to taste
3 lb (1.5 kg) whole chicken
1¾ lbs (840 g) fingerling potatoes
grapeseed oil
4 springs fresh thyme
hot English mustard, to serve

Instructions

  1. Preheat oven to 400 F (200 C).
  2. In a small bowl, combine mustard powder, lemon zest, brandy and butter. Season with a good pinch of salt and pepper. Mix with a fork until well combined.
  3. Carefully loosen skin of chicken breast with fingers. Push butter mixture under skin and tie legs together with kitchen string. Place chicken, breast-side up, in a baking dish that just fits it and rub with oil. Place in oven and cook for 30 minutes.
  4. Meanwhile wash and halve fingerling potatoes, then place in a large bowl and toss with some grapeseed oil, salt and pepper.
  5. Once chicken has cooked for 30 minutes, carefully rotate it with tongs so it sits breast-side down. Return chicken to oven along with a clean rimmed baking tray to preheat before adding potatoes to tray. Warm tray in oven for 10 minutes then add seasoned potatoes in a single layer. Cook chicken and potatoes for another 20 minutes. With tongs, carefully rotate chicken once more to sit breast-side up and stir potatoes. Return chicken and potatoes to oven until both are golden brown and cooked through, about another 20 to 30 minutes. In the last 5 minutes of cooking add thyme to potatoes to crisp.
  6. To serve, carve chicken and plate with potatoes and crispy thyme. Serve with hot English mustard.
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Drink Pairings

Potato Rosettes

A delicious menu idea for your Thanksgiving table.
Ingredients Instructions

Ingredients

Serves 12 rosettes
3 lbs (1.5 kg) Yukon Gold potatoes, or any yellow potatoes
2 tsp (10 ml) salt
¼ cup (60 ml) olive oil
¼ cup (60 ml) butter, melted
1 tbsp (15 ml) fresh rosemary leaves, chopped or 1 tsp (5 ml) dried rosemary leaves, crushed
¼ tsp (1 ml) cayenne pepper
½ tsp (2.5 ml) freshly ground black pepper
½ cup (125 ml) finely shredded Parmesan

Instructions

  1. Preheat oven to 400 F (200 F).
  2. Using a mandoline, slice potatoes into ⅛-in (0.25 cm) thickness and place in a large bowl. Toss with salt.
  3. In a small bowl, mix olive oil, butter, rosemary, cayenne and ground pepper. Pour over potatoes and mix thoroughly to coat.
  4. Add Parmesan, ¼ cup (60 ml) at a time, and mix well after each addition.
  5. On a clean surface, stagger 6 to 7 potato slices in a single row. Roll first potato slice and continue rolling to form a rose*. Place in a greased muffin pan and bake until edges of potato rosettes start to turn golden in colour, about 30 to 40 minutes. Test for doneness by inserting a toothpick into centre of rosette. It should pierce easily. If not, cover with foil and continue cooking, another 10 to 15 minutes.
  6. *Cut about ¼-in (0.25 cm) off 1 end of potato roll. Place cut-end down to serve as a base for the rose and place it in the muffin pan. Loosely flare out outer potato “petals” to resemble a rose. Bake according to recipe.
  7. Let cool for 5 minutes in muffin pan and then, with a spoon, gently scoop out rosettes to serving plate.
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Drink Pairings

Vegetable Parcels

A delicious menu idea for your Thanksgiving table. Sure to please your vegetarian and non-vegetarian guests alike, these delicious Vegetable Parcels are individual takes on a Vegetarian Wellington.
Ingredients Instructions

Ingredients

Serves 8 parcels
4 cups (1 L) butternut squash, cut into ¾-in (2 cm) cubes
½ cup (125 ml) olive oil, divided
½ tsp (2.5 ml) salt
¼ tsp (1 ml) freshly ground black pepper
¼ cup (60 ml) butter
1 cup (250 ml) chopped onions
2 garlic cloves, crushed
4 cup (1 L) portobello mushrooms, cut into ½-in (1.25 cm) cubes
1 tbsp (15 ml) chopped sage leaves
½ tbsp (7 ml) fresh thyme leaves (or 1 tsp (5 ml) dried thyme leaves)
1½ tbsp (22 ml) apple cider vinegar
2 packages frozen puff pastry, about 400 g (14 oz) each, thawed
2 tsp (10 ml) prepared mustard, divided
2 cups (500 ml) shredded Monterey Jack or Edam cheese
1 egg, for egg wash
2 tbsp (30 ml) water, for egg wash

Instructions

  1. Position baking rack in upper third of oven and preheat to 400 F (200 C). Line a large baking sheet with crumpled foil.
  2. In a large bowl, toss cubed butternut squash with ¼ cup (60 ml) olive oil and salt and pepper, to taste. Spread evenly on lined baking sheet in single layer and roast until edges start to turn brown, about 30 minutes. Remove from oven and set aside.
  3. In a large skillet, over medium heat, melt butter and continue cooking until it stops foaming and butter turns slightly darker in colour with a nutty aroma, making sure not to burn butter. Add remaining ¼ cup (60 ml) olive oil and fry onions until translucent.
  4. Add garlic and mushrooms and continue cooking until mushrooms soften, about 3 to 4 minutes. Add roasted butternut squash, sage and thyme and stir well.
  5. Turn up heat to high and stir constantly to allow moisture to evaporate. Drizzle apple cider vinegar and stir. Cover and remove from heat. Set aside.
  6. On a clean surface, roll puff pastry to about ⅛-in (0.25 cm) thickness and cut eight 6-in (15 cm) squares. Reserve any extra pastry for decoration.
  7. Brush ¼ tsp (1 ml) mustard in centre of each pastry square. Spoon ⅛ of butternut squash filling over mustard to cover approximately 3-in (8 cm) diameter in centre. Top with ¼ cup (60 ml) shredded cheese. Dampen 4 corners of pastry square. Folding each corner to centre, pinch all 4 corners together. Repeat with remaining 7 pastry squares.
  8. Using star-shaped cookie cutter, use extra pastry to create stars, if desired, and gently press them over pinched centre of each pastry pocket.
  9. Refrigerate parcels at least 30 minutes or up to 1 day.
  10. When ready to use, preheat oven to 400 F (200 C).
  11. In a small bowl, whisk together egg and water. When ready to bake, remove parcels from refrigerator and lightly brush egg wash over chilled pastry surface. Discard remaining egg wash.
  12. Bake until golden, about 20 to 25 minutes. Allow to rest 5 minutes before serving.
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Drink Pairings

Roasted Beets with Goat’s Cheese & Pine Nuts

A delicious menu idea for your Thanksgiving table.
Ingredients Instructions

Ingredients

Serves 8
3 red beets, peeled, cut into 6 wedges
¼ cup (60 ml) olive oil, divided
salt and pepper, to taste
3 golden beets, peeled, cut into 6 wedges
1 tbsp (15 ml) chopped fresh parsley
1 tbsp (15 ml) chopped fresh mint
1 cup (250 ml) crumbled goat’s cheese
¼ cup (60 ml) pine nuts, lightly toasted

Instructions

  1. Preheat oven to 400 F (200 C).
  2. In a large bowl, toss red beets with 2 tbsp (30 ml) olive oil, salt and pepper to taste. Spread red beets in large shallow roasting pan or baking sheet lined with foil and roast for 30 minutes. Repeat process with golden beets. Beets can be prepared and refrigerated separately up to 1 day in advance. When ready to serve, reheat separately.
  3. In large serving bowl, mix both beets along with chopped herbs. Top with crumbled goat’s cheese and pine nuts before serving.
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Drink Pairings

Roasted Brussels Sprouts With Sweet 'N' Spicy Pecans

A delicious menu idea for your Thanksgiving table.
Ingredients Instructions

Ingredients

Serves 8
20 Brussels sprouts, halved
¼ cup (60 ml) olive oil
salt and pepper, to taste
1 tbsp (15 ml) nutritional yeast
½ cup (125 ml) maple syrup
¼ tsp (1 ml) cayenne pepper
⅛ tsp (0.5 ml) salt
½ cup (125 ml) chopped pecans

Instructions

  1. To make Sweet 'N' Spicy Pecans, Preheat oven to 350 F (180 C) and adjust rack to upper third of oven. In a large bowl, combine maple syrup, cayenne and salt. Toss in pecans. Spread pecan mixture on baking sheet and bake for 10 minutes. Remove from oven and carefully stir pecans to coat with caramelized maple. Set aside to cool completely. Using a spatula, scrape up pecans when cooled and store in an airtight container in a cool dark place for up to 1 week.
  2. Preheat oven to 400 F (200 C).
  3. In a large bowl, toss Brussels sprouts with olive oil, salt and pepper, to coat.
  4. Spread on a baking sheet or shallow baking dish cut-side down in single layer. Bake until tops of Brussels sprouts start to turn golden brown, about 20 to 25 minutes. Remove from oven and sprinkle with nutritional yeast. Transfer to serving bowl.
  5. Top with Sweet 'n' Spicy Pecans.
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Drink Pairings

Jamaican Jerk Eggplant

Ingredients Instructions

Ingredients

Serves 4
1 cup (250 ml) ketchup
¼ cup (60 ml) apple cider vinegar
¼ cup (60 ml) clover honey
1½ tsp (7 ml) Worcestershire sauce
½ tsp (2.5 ml) smoked paprika
1 tsp + 1 tbsp (20 ml) freshly grated
ginger, divided
¼ cup (60 ml) fresh lime juice, divided
5 green onions, trimmed, white and light green part thinly sliced, divided
1 tsp (5 ml) ground cinnamon
1 tsp (5 ml) ground cumin
1 tbsp (15 ml) ground coriander
¼ tsp (1 ml) ground allspice
¼ tsp (1 ml) cayenne pepper
½ tsp (2.5 ml) fine sea salt
½ tsp (2.5 ml) freshly ground black pepper
2 tbsp (30 ml) fresh thyme leaves or 2 tsp (10 ml) dried thyme leaves
4 garlic cloves, minced
¼ cup (60 ml) low sodium soy sauce or tamari
2 tbsp (30 ml) maple syrup
2 tbsp (30 ml) melted coconut oil
1 habanero pepper, seeds removed, minced
1 large eggplant
extra coconut oil or grape seed oil, to baste
INGREDIENTS FOR COCONUT RICE WITH BEANS
2 tbsp (30 ml) coconut oil
2 shallots, diced
1 sprig thyme
1 bay leaf
1 cup (250 ml) jasmine rice
1 cup (250 ml) coconut milk
½ cup (125 ml) water
1 x 15 oz (425 g) can black beans, drained and rinsed

Instructions

  1. Start by making barbecue sauce. In a medium saucepan over medium heat, stir together ketchup, vinegar, honey, Worcestershire sauce, smoked paprika and 1 tsp (5 ml) ginger. Bring mixture to a simmer. Reduce heat to low and allow to cook, stirring frequently, until thickened, about 10 minutes. Stir in 1 tbsp (15 ml) lime juice and 2 chopped green onions. Cook another minute, stirring constantly. Remove from heat and transfer to an airtight container. Allow sauce to cool to room temperature before covering, then refrigerate until needed, or up to a week.
  2. To make jerk marinade for eggplant, in a medium bowl, whisk together cinnamon, cumin, coriander, allspice, cayenne, salt, pepper, thyme, garlic, soy sauce, maple syrup, coconut oil, habanero and remaining 1 tbsp (15 ml) ginger and 3 tbsp (45 ml) lime juice and 3 chopped green onions until well combined.
  3. Trim off top of eggplant and slice lengthwise into ½-in (1.25 cm) slices. Lay slices on a large baking tray and generously brush with marinade. Set aside.
  4. Preheat grill to medium-high. Oil grills with some grapeseed oil or coconut oil to prevent eggplant from sticking.
  5. Once grills are hot, add eggplant and grill, turning once halfway through cooking time, until nicely browned and grill marked, about 3 to 5 minutes per side. Repeat, if necessary, with remaining eggplant.
  6. To serve, brush grilled eggplant slices with some of the prepared barbecue sauce before plating over Coconut Rice with Beans (recipe below). Serve while warm.
  7. For Coconut Rice and Beans, in a medium saucepan, heat coconut oil over medium-high heat. Add shallots and sauté until translucent, about 4 minutes. Stir in thyme sprig and bay leaf, cooking until fragrant, about 30 seconds. Add rice and stir until well coated in seasoned oil. Add coconut milk and water. Bring mixture to a boil, cover and reduce heat to low. Cook covered for 10 minutes. Turn off heat, leave saucepan on burner and let sit undisturbed for another 10 minutes. Remove lid, fluff rice, remove and discard bay leaf and thyme. Stir in black beans and serve while warm.
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Drink Pairings

Grilled Cauliflower Wedges with Herb Tahini Sauce

Ingredients Instructions

Ingredients

Serves 4
INGREDIENTS FOR HERB TAHINI SAUCE
2 garlic cloves, finely chopped
1 cup (250 ml) chopped fresh dill
½ cup (125 ml) chopped fresh mint leaves
½ cup (125 ml) tahini
⅓ cup (75 ml) coconut water or water
⅓ cup (75 ml) fresh lemon juice
kosher salt and freshly ground black pepper, to taste
INGREDIENTS FOR GRILLED CAULIFLOWER
1 small cauliflower, about ½ lb (250 g)
¼ cup (60 ml) extra-virgin olive oil
½ tsp (2.5 ml) ground coriander
1 tsp (5 ml) ground cumin
½ tsp (2.5 ml) ground turmeric
kosher salt, to taste
⅓ cup (75 ml) toasted walnut halves
1 handful fresh herbs such as dill, mint, parsley, chives
1 lemon, cut into wedges
lavash* or pita bread, to serve (Lavash bread is a Middle Eastern flatbread.)

Instructions

  1. To make Herb Tahini Sauce, in bowl of a blender or food processor fitted with a steel blade attachment, add garlic, dill, mint, tahini and coconut water. Blend until a thick paste forms, scraping down sides of bowl, as needed. Add lemon juice. Blend until well‑combined. Sauce should be spreadable but not runny. If too thick add 1 to 2 tbsp (15 to 30 ml) coconut water (or water) and blend until combined. Season to taste with salt and pepper. Set aside
  2. Preheat barbecue to medium-high on 1 side only. Turn other side of grill on to low.
  3. To prepare Grilled Cauliflower, remove outer leaves, trim stem so it sits flat. Cut cauliflower through core into 4 wedges. Set aside.
  4. In a large bowl, whisk together oil, coriander, cumin and turmeric along with a generous pinch of salt. Add cauliflower, gently massage and turn in oil mixture to coat. Handle carefully, as cauliflower can fall apart easily.
  5. Place cauliflower cut-side down on grates over hottest part of grill and cook, undisturbed, until it starts to char, about 3 minutes. Gently turn cauliflower onto other cut-side. Continue to grill, mostly undisturbed, until starting to char, another 3 minutes. Turn wedges onto floret side and gently slide to cooler side of grill. Reduce heat on both sides to low and close lid. Grill until a skewer easily slides through thickest part, about 10 to 15 minutes. Gently transfer to cutting board.
  6. Spread Herb Tahini Sauce onto a platter or individual plates. Arrange cauliflower on top and dollop with extra sauce. Garnish with toasted walnuts, fresh herbs and lemon wedges. Serve with lavash bread and extra sauce.
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Drink Pairings

Grilled Zucchini & Greens Flatbread

Ingredients Instructions

Ingredients

Serves 6
1 lb (500 g) homemade or store-bought pizza dough, room temperature
flour for dusting surfaces
6 oz (180 g) goat’s feta, crumbled
3 tbsp (45 ml) plain yogurt
2 medium zucchinis, about 1 lb (500 g), sliced lengthwise ¼-in (0.5 cm) thick
2 tbsp (30 ml) grapeseed oil, plus more for greasing grill
flaky sea salt and freshly ground black pepper, to taste
1 large lemon, cut in half
⅓ cup (75 ml) toasted pistachios, very roughly chopped
1½ cups (375 ml) packed baby arugula
extra-virgin olive oil, to taste
1 pinch red pepper flakes (optional)

Instructions

  1. Preheat barbecue to medium-high on 1 side only. Lightly oil grill with grapeseed oil.
  2. Turn dough out onto a lightly floured surface. Cover with a tea towel and let rest for 20 minutes.
  3. Meanwhile, in a food processor fitted with a steel blade attachment, pulse together feta and yogurt, until smooth and creamy, scraping down bowl as needed. Transfer to a medium bowl and set aside.
  4. In a large bowl, gently toss zucchini slices with 2 tbsp (30 ml) grapeseed oil and a good pinch of salt and pepper. Grill over direct heat, turning often, until zucchini is tender and charred in spots, about 3 to 5 minutes total. Transfer to a plate and set aside. Grill lemon halves cut-side down over direct heat until charred, about 4 minutes. Set aside.
  5. Divide dough in half. Working with 1 piece of dough, dust work surface with flour and roll or stretch dough into a 10-in (25 cm) round. Brush 1 side lightly with grapeseed oil. Place dough oiled-side down onto grill directly over heat. Brush top lightly with more grapeseed oil and cook until underside is browned and crisped up, about 1 to 2 minutes. Flip and cook until other side until it has light grill marks, about 1 minute. Transfer flatbread to a baking tray and set aside while cooking remaining dough. Top each grilled flatbread with some feta spread, grilled zucchini and pistachios.
  6. Return flatbreads to indirect heat, close grill and cook until warmed through, about 3 to 5 minutes. Transfer flatbreads to a cutting board and garnish with arugula, a good squeeze of charred lemon and a drizzle of olive oil. Sprinkle with red pepper flakes, if using, and additional salt to taste. Slice and serve.
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Drink Pairings

CAULIFLOWER CHICKPEA SALAD

Ingredients Instructions

Ingredients

Serves 2 as a main or 4 as a side
7 garlic cloves, minced, divided
1 bunch parsley
1 bunch cilantro
1 tbsp (15 ml) capers
½ jalapeño, seeded
1 tsp (5 ml) honey
½ lemon, juice only
½ cup (60 ml) olive oil, divided
1 to 2 tbsp (15 to 30 ml) water
salt and pepper, to taste
1 tbsp (15 ml) onion powder
1 tbsp (15 ml) cumin
½ tbsp (7.5 ml) paprika
1 tsp (5 ml) coriander
½ tsp (2.5 ml) salt
½ tsp (2.5 ml) pepper
1 small cauliflower, separated into florets
1 x 19 oz (540 ml) can chickpeas, rinsed and drained
4 cups (1 L) mixed greens
½ cup (125 ml) crumbled feta
¼ red onion, sliced

Instructions

  1. Preheat oven to 425 F (220 C).
  2. To make dressing, in a blender, add 3 minced garlic cloves, parsley, cilantro, capers, jalapeño, honey, lemon juice, ¼ cup (60 ml) olive oil and 1 tbsp (15 ml) water (more if needed). Blend on high until smooth. Season to taste with salt and pepper. Set aside.
  3. In a small bowl, combine onion powder, cumin, paprika, coriander, remaining 4 minced garlic cloves, salt, pepper and remaining ¼ cup (60 ml) olive oil. Set aside.
  4. In a large bowl, place cauliflower florets. Pour half the spice mixture over cauliflower and toss to coat. Add to a parchment-lined baking sheet and bake until golden brown, 15 to 20 minutes. In the same bowl cauliflower was in, add chickpeas and remaining spice mixture. Toss to coat and pour onto lined baking sheet. Place in oven with cauliflower and cook for 20 minutes. Remove and allow to cool slightly before making salad.
  5. In a large serving bowl, layer mixed greens, cauliflower, chickpeas and feta. Drizzle with dressing and serve immediately.
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Drink Pairings

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