Hasselback Beets
Ingredients
Serves 6
12 small to medium red and yellow beets, scrubbed
¼ cup (60 ml) grapeseed oil
kosher salt and black pepper, to taste
¼ cup (60 ml) white wine vinegar
2 tbsp (30 ml) clover or light-coloured honey
2 tbsp (30 ml) chopped fresh dill, plus extra for garnish
⅓ cup (75 ml) extra-virgin olive oil
Instructions
- Preheat oven to 375 F (190 C).
- Peel beets and trim root and stem ends to create a flat surface so they will not roll around when roasting. Slice each beet crosswise at ⅛-in (0.25 cm) intervals, cutting to within ¼-in (0.5 cm) of bottom, taking care not to cut all the way through. Place flat-side down in a glass or ceramic baking dish, drizzle with grapeseed oil and season with salt and pepper. Cover baking dish tightly with lid or aluminum foil and roast until easily pierced with a knife, about 45 to 60 minutes. Remove lid and continue to roast for another 10 minutes, to allow any liquid in dish to evaporate.
- Meanwhile, in a medium bowl, whisk together vinegar, honey and dill. Slowly drizzle in olive oil, whisking constantly, until vinaigrette comes together. Season to taste with salt and pepper.
- To serve, transfer warm beets to a serving platter. Drizzle with vinaigrette and garnish with additional chopped dill. Serve warm or at room temperature.
Drink Pairings
Asparagus with Orange & Tarragon
Ingredients
Serves 6
2 medium navel oranges
1 medium shallot, finely minced
3 tbsp (45 ml) white wine vinegar
½ tsp (2.5 ml) Dijon mustard
3 tbsp (45 ml) extra-virgin olive oil
kosher salt and black pepper, to taste
2 bunches (about 30 spears) green asparagus, trimmed
2 tbsp (30 ml) chopped fresh tarragon leaves
Instructions
- Finely zest one orange and place zest in a medium bowl. Set aside.
- Juice both oranges into a small saucepan. Place over medium heat and bring to a simmer. Allow juice to reduce to about 3 tbsp (45 ml).
- Meanwhile, place minced shallot in a small bowl with vinegar. Set aside for 5 minutes.
- Once juice has reduced, remove saucepan from heat and transfer juice to bowl with orange zest, then add mustard. Drain shallots (discarding or reserving vinegar for another use) and add to orange mixture, whisking to incorporate everything together. Slowly add oil and whisk until dressing has thickened slightly. Season to taste with salt and pepper. Set aside at room temperature.
- Bring a large saucepan of water to a boil over high heat. Season water with salt, reduce heat to medium and add asparagus. Cook until desired doneness is achieved; start checking after about 2 minutes, as asparagus will cook at different rates depending on thickness. With tongs or a slotted spoon, transfer asparagus to a colander and rinse under cold water for 1 minute. Pat dry and transfer to a serving platter.
- To serve, spoon orange vinaigrette over asparagus and garnish with tarragon and black pepper. Serve immediately.
Drink Pairings
Mixed Grain, Radish & Pecan Salad
Ingredients
Serves 6
½ cup (125 ml) farro
½ cup (125 ml) wild rice
½ cup (125 ml) red quinoa
½ cup (125 ml) pearl barley
1 cup (250 ml) thinly sliced radishes
¼ small red onion, thinly sliced
¼ cup (60 ml) extra-virgin olive oil
¼ cup (60 ml) sherry vinegar
1 tbsp (15 ml) Dijon mustard
1½ cups (375 ml) baby arugula leaves
1 cup (250 ml) flat leaf parsley leaves
½ cup (125 ml) fresh mint leaves
½ cup (125 ml) toasted pecans
kosher salt, to taste
½ cup (125 ml) raw or toasted pumpkin seeds
½ cup (125 ml) dried mulberries or yellow raisins
Instructions
- Cook grains individually according to package directions. Drain and set aside, allowing grains to cool to room temperature.
- Meanwhile, place radish and red onion in separate bowls of ice water and set aside. Allow both sit for at least 10 minutes.
- In a medium bowl, whisk together olive oil, vinegar and mustard. Set dressing aside.
- Drain radish and red onion and place in a large bowl. Add cooked grains, arugula, parsley, mint and pecans. Toss to combine, then drizzle with dressing. Toss well and season to taste with salt. Add pumpkin seeds and mulberries. Toss well and serve.
Drink Pairings
Onigiri
Ingredients
Serves 6 onigiri
½ oz (15 g) dried kombu seaweed
1 tsp (5 ml) bonito flakes
2 cups (500 ml) water, divided
1 handful (about 3½ oz/100 g) fresh shiitake mushrooms, roughly chopped
1 tbsp (15 ml) sake
1 tbsp (15 ml) mirin
1 tsp (5 ml) rice vinegar
2 tbsp (30 ml) soy sauce
1 tsp (5 ml) sugar
½ tsp (2.5 ml) kosher salt
3 cups (750 ml) freshly cooked sushi rice or Japanese short grain rice*
¼ cup (60 ml) furikake ( Japanese rice seasoning)
6 pieces roasted seaweed snacks
Instructions
- In a small, covered saucepan over low heat, simmer kombu and bonito flakes in 1 cup (250 ml) water until kombu is tender, about 20 to 30 minutes. Remove kombu and set aside. Skim off bonito flakes and discard. Reserve simmering water for next step.
- Julienne prepared kombu and return to water. Add mushrooms, sake, mirin, rice vinegar, soy sauce and sugar. Simmer for another 20 to 30 minutes over low heat, until liquid has reduced by about ⅔, then allow to cool. (Or, allow to marinate in refrigerator overnight for even more flavour.)
- In a small bowl, dissolve salt in remaining 1 cup (250 ml) water.
- To assemble, wet hands with prepared salted water, scoop ½ cup (125 ml) rice into one hand and make an indent in middle of rice. Place 2 tsp (10 ml) kombu and mushroom filling in indent, then mould rice around filling. Squeeze it gently into a triangle shape.
- Sprinkle furikake onto a plate. Roll 2 sides of the triangle in furikake. Wrap a piece of seaweed around remaining side. Repeat with remaining ingredients.
- * Cook 1½ cups (375 ml) rice according to package directions, then allow to cool enough to handle, but still warm.
Drink Pairings
LONG LIFE NOODLES WITH MUSHROOMS
Ingredients
Serves 4 to 6
¼ cup (60 ml) oyster sauce
¼ cup (60 ml) soy sauce
3 tbsp (45 ml) sugar
1 tbsp (15 ml) vegetable oil
1 tbsp (15 ml) butter
2 tbsp (30 ml) minced garlic
1 cup (250 ml) shiitake mushrooms, stems removed and thinly sliced
1 x 15 oz (425 g) can straw mushrooms, halved
1 cup (250 ml) Chinese chives, cut into 1-in (2.5 cm) pieces
2 tbsp (30 ml) Shaoxing cooking wine
1 x 10½ oz (300 g) package yi mein noodles
2 green onions, julienned
Instructions
- Cook yi mein according to package instructions and drain well. Set aside.
- Mix together oyster sauce, soy sauce and sugar. Set aside.
- Heat a wok over high heat. Add vegetable oil, butter and garlic and stir-fry just until fragrant, about 5 seconds. Add shiitake and straw mushrooms and stir-fry until cooked and lightly browned, about 3 to 4 minutes. Add chives and stir-fry just until chives are cooked, about 1 minute.
- Add cooking wine and mix, then add yi mein and sauce mixture. Stir-fry until noodles are hot and evenly mixed with sauce.
- Transfer noodles to a warm serving platter and garnish with green onions.
Drink Pairings
VEGETABLE SPRING ROLLS
Ingredients
Serves 12 spring rolls
2 tbsp (30 ml) vegetable oil, plus extra for deep frying
2 garlic cloves, minced
½-in (1.25 cm) knob ginger, minced
1 carrot, julienned
½ cup (125 ml) julienned green cabbage
1 tbsp (15 ml) cornstarch
1 tbsp (15 ml) water
8 pieces wood ear fungus, soaked for 20 minutes in hot water, then julienned
¼ cup (60 ml) canned julienned bamboo shoots, drained
1 tbsp (15 ml) oyster sauce
3 tsp (15 ml) + 1 tbsp (15 ml) soy sauce, divided
¼ tsp (1 ml) sesame oil
salt and pepper, to taste
1 package 8-in (20 cm) spring roll wrappers*
1 tsp (5 ml) rice vinegar
1 tbsp (15 ml) Worcestershire sauce
1 tsp (5 ml) sugar
2 green onions, julienned
1 handful cilantro leaves
Instructions
- In a medium frying pan or wok with a lid, stir-fry garlic and ginger in vegetable oil over high heat just until fragrant, about 30 seconds. Add carrot and cabbage and stir-fry for 1 minute. Add a splash of water and cover with a lid. Cook until vegetables are just tender, about 3 to 5 minutes. Mix cornstarch with water to make a slurry. Set aside. Remove lid and continue cooking until liquid has evaporated, about 3 to 5 minutes. Add 1 tsp (5 ml) cornstarch slurry and mix until vegetables are glossy looking. Set remaining slurry aside. Transfer vegetables to a medium mixing bowl and allow to cool to room temperature, then refrigerate for 1 hour, until vegetables are cold.
- Remove cooled vegetables from fridge and mix in wood ear fungus, bamboo shoots, oyster sauce, 1 tsp (5 ml) soy sauce, sesame oil and salt and pepper to taste.
- When ready to roll, stir remaining cornstarch slurry. Place 1 spring roll wrapper on a flat surface, so it looks like a diamond, with a corner pointing towards you. Spoon about 2 tbsp (30 ml) filling on wrapper corner closest to you.
- Fold wrapper away from you and over filling, then fold right and left corners towards the centre, over the filling. Continue rolling, away from you, until spring roll looks like an open envelope. Dip your finger into cornstarch slurry and paint top edges with it, like an envelope seal. Finish rolling spring roll away from you and press gently to seal. Repeat with remaining filling and wrappers.
- At this point, spring rolls can either be cooked, or frozen for up to 1 month. To freeze, arrange in a single layer on a parchment-lined baking sheet and freeze overnight, then transfer to a freezer bag. Spring rolls must be fried from frozen; do not defrost before frying.
- To fry spring rolls, fill a small or medium pot with 2 to 3-in (5 to 8 cm) vegetable oil. Heat oil over medium heat until it reaches 325 F (170 C).
- Fry spring rolls in small batches, ensuring they do not touch, or they will stick together. Roll spring rolls over while frying to brown evenly on all sides. Fry until golden brown; time will vary depending on size of pot, but filling is already cooked, so you are just looking for colour and ensuring filling is hot. Once done, remove to a paper towel to drain, and repeat with remaining spring rolls.
- To make dipping sauce, in a small bowl, mix together remaining soy sauce, rice vinegar, Worcestershire sauce and sugar. Serve spring rolls with dipping sauce and garnish with green onion and cilantro.
- * One package of spring roll wrappers usually contains 24. Recipe only uses 12; however, extras are useful in case a wrapper breaks when rolling.
Drink Pairings
CREAMY MUSHROOM AND RADICCHIO RIGATONI
Ingredients
Serves 4
4 strips bacon, chopped
2 tbsp (30 ml) olive oil, divided
4 medium shallots, sliced
4 garlic cloves, minced
4 cups (1 L) cremini mushrooms, trimmed and sliced
¼ cup (60 ml) white wine
1 cup (250 ml) whipping cream
5 sprigs thyme, leaves only
salt and pepper, to taste
1 lb (500 g) rigatoni
1 cup (250 ml) grated Parmigiano-Reggiano
½ small head radicchio, thinly sliced
½ lemon, juice only
Instructions
- In a large skillet, cook bacon over medium-high heat until brown and crispy, about 6 to 8 minutes. Remove from pan and set aside. Reserve 1 tbsp (15 ml) bacon fat in pan and discard remaining. Add 1 tbsp (15 ml) olive oil, shallot and garlic and sauté for 3 to 5 minutes, or until soft. Add mushrooms and cook until soft and some moisture has cooked out, about 6 to 8 minutes. Deglaze pan with wine and cook until fully reduced, about 3 minutes. Add cream and thyme and cook for 3 to 5 minutes, until cream has thickened. Return bacon to skillet.
- In a large pot, bring 8 cups (2 L) water to a rapid boil. Season lightly with salt. Cook rigatoni for 8 to 10 minutes, or until al dente. Reserve ½ cup (125 ml) pasta water, then drain rigatoni.
- Pour ¼ cup (60 ml) reserved pasta water into sauce, then stir in rigatoni and Parmigiano-Reggiano. Stir to coat. If you prefer a thinner cream sauce, add remaining ¼ cup (60 ml) pasta water and stir to coat.
- In a small bowl, dress radicchio with remaining 1 tbsp (15 ml) olive oil, lemon juice and salt and pepper. Divide pasta between bowls and top with radicchio salad.
Drink Pairings
ROASTED ROOT VEGETABLES WITH ORANGES, OLIVES AND FETA
Ingredients
Serves 4 to 6
¾ lb (340 g) small beets, peeled, cut into 1-in (2.5 cm) wedges, steamed until al dente
¾ lb (340 g) small yams, scrubbed, cut into 1-in (2.5 cm) pieces
4 tbsp (60 ml) + ⅓ cup (75 ml) extra-virgin olive oil, divided
1 tbsp (15 ml) finely grated orange or tangerine zest
3 tbsp (45 ml) + ⅓ cup (75 ml) freshly squeezed orange or tangerine juice, divided
2 sprigs rosemary
2 sprigs thyme
salt and pepper, to taste
1 small shallot, very finely minced
1 tbsp (15 ml) sherry vinegar
1 tsp (5 ml) ground cumin
2 large pinches crushed red chili flakes
½ cup (125 ml) coarsely chopped, oil-packed pitted olives
3 tbsp (45 ml) finely chopped fresh dill
2 small navel or tangerine oranges, peeled and sliced into thin rounds
2½ oz (75 g) creamy feta cheese
2 tbsp (30 ml) chopped mint leaves
Instructions
- Preheat oven to 400 F (200 C).
- Place beets and yams in 2 separate bowls. In a measuring cup, combine 3 tbsp (45 ml) olive oil, orange zest and 3 tbsp (45 ml) orange juice, rosemary, thyme and salt and pepper to taste, and using a wooden spoon, muddle herbs into oil and juice. Pour evenly over yams and beets and toss well to combine. Place yams and beets on opposite ends of a large baking sheet, spreading them into 2 even but separate layers. Roast vegetables, tossing from time to time, for 30 to 35 minutes, or until tender and easily pierced all the way through with tip of a sharp knife.
- Meanwhile, in a large bowl, combine remaining 1 tbsp (15 ml) + ⅓ cup (75 ml) olive oil, remaining ⅓ cup (75 ml) orange juice, shallot, vinegar, cumin, chili flakes, olives, dill and salt and pepper to taste. As soon as vegetables come out of oven, add to bowl and toss well to combine. Add orange slices and stir gently to mix and keep slices whole. Transfer to a serving platter and crumble feta over top. Sprinkle with mint, season with salt and pepper and serve immediately.
Drink Pairings
SPAGHETTI SQUASH WITH TURKEY MEATBALLS
Ingredients
Serves 4
1 large spaghetti squash
2 tbsp (30 ml) olive oil, divided
salt and pepper, to taste
cooking spray, for greasing
Tomato Sauce, recipe follows
½ large yellow onion, diced
3 garlic cloves, minced
1 lb (500 g) ground turkey
½ cup (125 ml) panko crumbs
1 cup (250 ml) + ½ cup (125 ml) grated Parmigiano-Reggiano, divided
1 egg
½ cup (125 ml) chopped parsley
¼ cup (60 ml) chopped + ½ cup (125 ml) whole fresh basil leaves, divided
1 tsp (5 ml) paprika
½ tsp (2.5 ml) chili flakes
Instructions
- Preheat oven to 400 F (200 C).
- Line a baking sheet with parchment paper. Cut spaghetti squash in half lengthwise and scoop out seeds. Drizzle 1 tbsp (15 ml) olive oil over squash and season with salt and pepper. Place cut-side down on lined baking sheet and poke each half a couple times all over with a fork. Roast for 30 to 40 minutes, until squash shreds easily with a fork. Allow to cool enough to handle and with a fork, working from outside in, scrape out long strands of squash from each half. Set aside until ready to use.
- Meanwhile, make Tomato Sauce.
- Place a wire rack over a baking sheet and grease with cooking spray.
- In a medium skillet, heat remaining 1 tbsp (15 ml) oil over medium-high heat. Sauté onion and garlic for 2 to 5 minutes, until soft. Remove from heat and allow to cool.
- In a large bowl, combine turkey, panko, 1 cup (250 ml) Parmesan, egg, parsley, ¼ cup (60 ml) chopped basil, paprika and chili flakes. Add onion and garlic mixture and season with salt and pepper. With clean hands or a wooden spoon, thoroughly mix ingredients together. Roll into 10 to 12 golf ball-sized meatballs and place on greased wire rack. Bake for 20 minutes, or until internal temperature reaches 165 F (74 C).
- Reheat spaghetti squash and Tomato Sauce, if needed, and top squash with meatballs and sauce. Garnish with remaining ½ cup (125 ml) whole fresh basil leaves and ½ cup (125 ml) Parmesan.
Drink Pairings
CHIPOTLE BARBECUE JACKFRUIT SANDWICH
Ingredients
Serves 4
2 cups (500 ml) ketchup
1 cup (250 ml) white vinegar
5 canned chipotle peppers, or to taste
2 tbsp (30 ml) molasses
1 tbsp (15 ml) Worcestershire sauce (optional; omit if vegetarian)
½ tbsp (7 ml) onion powder
¼ tsp (1 ml) salt
2 x 16 oz (500 ml) cans jackfruit
1 tbsp (15 ml) grapeseed oil
4 garlic cloves, minced, divided
¼ cup (60 ml) water
¼ cup (60 ml) mayonnaise or vegannaise
1 tbsp (15 ml) apple cider vinegar
½ tsp (2.5 ml) maple syrup
4 cups (1 L) coleslaw mix
2 tbsp (30 ml) butter or margarine, softened
4 brioche buns
4 pickles, sliced, to serve
Instructions
- To make chipotle barbecue sauce, in a medium saucepan over medium-high heat, combine ketchup, white vinegar, chipotles, molasses, Worcestershire sauce, onion powder and salt and bring to a simmer, then reduce heat to medium-low. Cook, stirring occasionally, for 6 to 8 minutes. Allow to cool slightly, then transfer to a blender and blend until smooth.
- Drain jackfruit and rinse thoroughly in warm water. Cut out cores, then gently break apart with fingers or slice along the grain into ⅛-in (0.25 cm) strips.
- In a large skillet over medium-high heat, heat oil. Add 3 minced garlic cloves and jackfruit. Sauté for 3 to 5 minutes, stirring occasionally. Stir in 1 to 2 cups (250 to 500 ml) barbecue sauce, as desired. Reserve any remaining sauce for serving; it will also keep in an airtight container in refrigerator for up to 1 week.
- Reduce heat to low and add ¼ cup (60 ml) water. Using back of a wooden spoon or a fork, gently break apart jackfruit to create a shredded texture. Continue to cook until sauce has thickened and jackfruit is the texture of pulled pork. Remove from heat.
- In a large bowl, mix together mayonnaise or vegannaise, apple cider vinegar and maple syrup. Add coleslaw mix and toss to coat.
- In a small bowl, mix butter or margarine with remaining minced garlic clove. Spread evenly inside burger buns.
- In a large skillet over medium-high heat, toast insides of buns, about 2 minutes, or until golden brown.
- To assemble, reheat jackfruit, if needed. Place a large scoop of jackfruit in each bun, adding more barbecue sauce, if desired. Top burgers with coleslaw and serve with sliced pickles.