Radicchio Salad
Skip the store-bought salad kit and bring this showstopping salad to Thanksgiving instead. This eye-catching salad hits every flavour note—crunchy, salty, nutty, bright, sharp and bitter. Feel free to prep the salad in advance, but keep the elements separate and assemble just before serving. Enjoy this recipe with Tantalus Pinot Noir, Steller’s Jay Sparkling Rosé, Mission Hill Compendium or CedarCreek Sauvignon Blanc.Ingredients
Serves 6
¼ cup (60 ml) fresh orange juice
1 small shallot, finely diced
1 tbsp (15 ml) maple syrup
1 tbsp (15 ml) Dijon mustard
1 tsp (5 ml) kosher salt, plus more to taste
freshly ground black pepper, to taste
⅓ cup (80 ml) extra-virgin olive oil
2 lbs (900 g) red grapefruit
1 small head radicchio, leaves roughly torn
½ cup (125 ml) fresh flat-leaf parsley leaves or microgreens
½ cup (125 ml) canned smoked almonds, chopped
2 oz (60 g) Manchego, shaved
Instructions
- In a medium bowl, whisk orange juice and shallots and set aside for 5 minutes. Whisk in maple syrup, Dijon, salt and a good pinch of pepper. Very gradually whisk in oil until dressing is emulsified. Refrigerate until ready to use. Dressing can be made up to 1 week in advance.
- Cut away peel and pith of grapefruit and slice flesh into ½-in (1.25 cm) thick rounds.
- When ready to plate, layer radicchio and grapefruit rounds on a serving platter. Sprinkle with parsley, almonds and Manchego. Drizzle with dressing and serve.
Drink Pairings
Miso Sake Braised Cabbage
Umami-rich and deeply caramelized, this tender braised cabbage starts with a hard sear, building smoky flavour and golden edges before simmering in a mixture of brown butter, miso and sake. This dish is equally at home over a bowl of steamed rice or next to a piece of grilled fish. Pair this recipe with Nik Weis St. Urbans-Hof Old Vines Mosel Riesling or Hakutsuru Sho-Une Junmai Daiginjo Sake.Ingredients
Serves 3 to 4
⅓ cup (80 ml) sake
¼ cup (60 ml) miso
¼ cup (60 ml) mirin
3 tbsp (45 ml) unseasoned rice vinegar
1 tbsp (15 ml) minced fresh ginger
⅛ tsp (a pinch) cayenne pepper (optional)
1 small shallot, finely diced
1 small red or green cabbage (5- to 6-in/12.5 to 15 cm across)
⅓ cup (80 ml) butter, room temperature
3 tbsp (45 ml) olive oil
¼ cup + 2 tbsp (90 ml) whipping cream
¼ cup (60 ml) sliced green onions, for garnish
1 tbsp (15 ml) toasted sesame seeds, for garnish
steamed rice or mashed potatoes, to serve
Instructions
- Preheat oven to 400 F (200 C).
- In a small mixing bowl, combine sake, miso, mirin, rice vinegar, ginger, cayenne pepper (if using) and shallots. Stir well and set aside.
- Remove first few layers of cabbage leaves and discard. Cut cabbage into 6 wedges from top to core, making sure to leave a bit of core intact so wedges hold together during cooking.
- In a large skillet over medium heat, cook butter, stirring, until it begins to get foamy. When brown specks begin to appear in bottom of pan and butter begins to smell nutty, add to sake-miso mixture and stir to incorporate.
- In same pan over medium-high heat, warm oil. Arrange cabbage wedges cut-side down in pan and sear until well browned on both sides, 3 to 4 minutes per side. Press down gently on cabbage to make sure each piece is getting full contact with pan. When both sides are well browned, pour miso-butter mixture overtop, coating each piece of cabbage well, then pour in cream and transfer to oven.
- Cook, uncovered, for 10 minutes, then flip cabbage wedges and spoon a bit of cooking liquid from pan overtop. Cook for another 20 to 25 minutes, basting with a bit more cooking liquid every 10 minutes. If sauce is looking over-reduced, add a splash of water. When finished, cabbage wedges should be lightly charred around edges and fork-tender in centre.
Drink Pairings
Ricotta Gnudi with Mushrooms
Also sometimes called malfatti (which translates to “misshapen”), gnudi are soft, pillowy dumplings made primarily from ricotta cheese. They are similar in texture and flavour to the filling of ravioli, just without the pasta. For the best gnudi, use a ricotta that does not have a lot of moisture in it. Draining the ricotta in cheesecloth overnight will help the cooked gnudi be light in texture as opposed to dense or gummy. You’ll need to start this recipe the day before you want to serve it. Serve this dish with Grey Monk Pinot Noir or Robin Ridge Gamay. Ingredients
Serves 4
2½ cups (625 ml) ricotta cheese
¾ cup (180 ml) finely grated Parmesan, plus more for garnish
2 lemons, zest only
¼ tsp (1 ml) freshly grated nutmeg
½ tsp (2.5 ml) fine sea salt, plus more for seasoning
2 tbsp (30 ml) all-purpose flour
3 cups (750 ml) semolina flour
2 tbsp (30 ml) grapeseed oil
16 to 18 fresh sage leaves, divided
3 cups (750 ml) mixed mushrooms, chopped or torn into similar-sized pieces
½ cup (125 ml) dry white wine
5 tbsp (75 ml) unsalted butter
¼ cup (60 ml) skinned hazelnuts, coarsely chopped
freshly ground black pepper, to taste
Instructions
- Line a baking sheet with parchment.
- In a large bowl, stir ricotta, Parmesan, lemon zest, nutmeg, salt and all-purpose flour until just combined.
- Sprinkle semolina over bottom of a 9 × 13-in (23 × 32.5 cm) baking dish. Using a 1½ tbsp (22.5 ml) spring-release icecream scoop, portion out ricotta mixture over semolina in baking dish. Gently roll balls in semolina and place on lined baking sheet. Continue portioning and rolling remaining ricotta mixture. Sprinkle any remaining semolina over balls on baking sheet, then place sheet in refrigerator, uncovered, for at least 6 hours or overnight.
- When ready to finish dish, place a large stockpot of water over high heat and bring to a boil.
- While water is coming to a boil, in a large skillet or sauté pan over medium-high heat, warm grapeseed oil. Working with 12 sage leaves, add 4 at a time to hot oil. Take care, as they will sputter and sizzle quickly and become crisp. Transfer to a paper-towel-lined plate and set aside.
- Keep uncleaned skillet over medium-high heat and add mushrooms and a pinch of salt. Cook, stirring occasionally, until starting to brown, about 8 minutes. Pour in wine and let cook away so there is no moisture left in pan. Transfer mushrooms to a plate, set aside and return skillet to medium-high heat.
- Add butter and remaining 4 to 6 sage leaves. Cook, stirring constantly, until foam on butter subsides and milk solids start to separate and turn a rich golden brown, about 4 minutes. Remove sage leaves and discard. Add hazelnuts and toast in butter for 1 minute. Remove from heat and stir in reserved mushrooms.
- Spoon some brown butter, mushroom and hazelnut sauce over gnudi, then garnish with a sprinkle of finely grated Parmesan, a few leaves of crispy sage and some freshly ground black pepper, if desired. Enjoy immediately.
Drink Pairings
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
1 clove garlic, minced
1 tbsp (15 ml) honey
¼ cup (60 ml) fresh lime juice
12 corn tortillas
2 avocados, pitted and chopped
¼ cup (60 ml) toasted pumpkin seeds
crumbled cotija cheese ¼ cup (60 ml)
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.