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.
Drink Pairings
CAULIFLOWER “MAC” AND CHEESE WITH TRUFFLE OIL
Ingredients
Serves 2 as a main or 4 as a side
1 large head cauliflower, cut into bite-sized florets
1 tbsp (15 ml) olive oil
½ large onion, diced
2 garlic cloves, minced
3 tbsp (45 ml) butter
3 tbsp (45 ml) flour
1½ cups (375 ml) 2% milk
1½ cups (375 ml) grated cheddar cheese
salt and pepper, to taste
¼ cup (60 ml) bread crumbs
½ cup (125 ml) grated Parmigiano-Reggiano
2 tbsp (30 ml) truffle oil, or to taste
¼ cup (60 ml) chopped parsley leaves
Instructions
- Preheat oven to 350 F (180 C).
- To prepare cauliflower, steam florets for 5 minutes then shock in an ice bath and set aside.
- In a large saucepan, heat olive oil over medium-high heat. Add onion and garlic and sauté for 2 to 5 minutes, until soft then add butter. Once butter has melted, add flour and stir to combine into a paste. Whisk in milk; sauce will smooth out and thicken. Add cheddar and continue to whisk until completely melted. Season with salt and pepper.
- Add steamed cauliflower florets to pan and stir to coat with sauce. Remove from heat and transfer to four 4-in ramekins or a 9 x 9-in (23 x 23 cm) baking pan. Sprinkle with bread crumbs and Parmesan. Bake for 20 to 25 minutes, or until golden brown and tender. Drizzle with truffle oil and garnish with parsley before serving.
Drink Pairings
TRUFFLE MUSHROOM PÂTÉ
Ingredients
Serves 4 to 6
1 oz (30 g) dried porcini mushrooms
1 cup (250 ml) boiling water
2 tbsp (30 ml) unsalted butter
3 medium shallots, finely chopped
10 oz (280 g) cremini mushrooms, chopped
2 garlic cloves, minced
1 cup (250 ml) mascarpone cheese
½ tbsp (7 ml) red wine vinegar
⅓ cup (75 ml) Parmigiano-Reggiano
2 tbsp (30 ml) truffle oil
¼ cup (60 ml) roughly chopped fresh flat-leaf parsley leaves
2 tsp (10 ml) chopped fresh thyme leaves
½ cup (125 ml) roughly chopped toasted walnut halves
toasted baguette slices, cornichons and/or raw vegetables, to serve
Instructions
- Place porcini mushrooms in a heatproof bowl and pour boiling water over. Set aside to soak for 10 minutes.
- In a large frying pan, melt butter over medium heat until foaming. Add shallots and cook, stirring often, until translucent, about 4 minutes. Add cremini mushrooms and continue to cook, stirring occasionally, until mushrooms are tender, about 8 minutes. Meanwhile, drain porcini mushrooms and reserve liquid for another use, if desired. Finely chop mushrooms, then add to pan and cook, stirring occasionally, for another 5 minutes. Stir in garlic, cook for 1 minute then remove from heat and set aside to cool to room temperature, about 20 minutes.
- Transfer mushroom mixture to a food processor fitted with steel blade attachment. Add mascarpone, vinegar, Parmigiano-Reggiano and truffle oil. Blend until smooth. Transfer to a small gratin dish or mould lined with plastic wrap so that it hangs over edges. Cover with plastic wrap and press down gently so it touches top of pâté, and refrigerate until firm, about 2 hours. (Any extra pâté can be frozen, well covered, in an airtight container for up to 1 month. Thaw in refrigerator overnight before serving.)
- When ready to serve, in a small bowl, stir together parsley, thyme and walnuts. Remove plastic wrap and sprinkle mixture over pâté in a thin layer. Serve with toasted baguette slices, cornichons and/or a selection of raw vegetables, if desired.
Drink Pairings
WARM BRAISED RED CABBAGE SALAD WITH TAHINI SAUCE
Ingredients
Serves 4 to 6
3 slices bacon, chopped
1 tbsp (15 ml) olive oil
½ medium white onion, sliced
3 garlic cloves, minced
2 tbsp (30 ml) butter
1 small head red cabbage, halved, core removed, sliced vertically
¼ cup (60 ml) apple cider vinegar
1 medium orange, juice only
2 tbsp (30 ml) golden raisins
salt and pepper, to taste
2 tbsp (30 ml) pumpkin seeds, toasted
1 tbsp (15 ml) chopped parsley leaves
TAHINI SAUCE
2 tbsp (30 ml) tahini
1 garlic clove, minced
1 tbsp (15 ml) grainy mustard
2 to 4 tbsp (30 to 60 ml) water, to taste, plus extra as needed
salt and pepper, to taste
Instructions
- In a large cast iron pan or Dutch oven with a lid, cook bacon over medium-high heat until golden 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 the rest.
- In same pan or Dutch oven, heat olive oil over medium-high heat. Sauté onion for 5 minutes, until soft, then reduce heat to medium-low and add garlic, butter and cabbage. Sauté for 5 minutes, until cabbage is glossy.
- Add vinegar, orange juice and raisins. Season with salt and pepper and cover with lid. Cook for 10 to 12 minutes, stirring occasionally, until cabbage is soft and liquid has fully reduced. Remove from heat and set aside.
- To make Tahini Sauce, in a small bowl, whisk together tahini, garlic and mustard. Add water, 1 tbsp (15 ml) at a time, until creamy but not too runny.
- Transfer cabbage to a serving dish and drizzle with Tahini Sauce. Garnish with bacon, pumpkin seeds and parsley.
Drink Pairings
MISO BUTTERED BEANS
Ingredients
Serves 6
2 tbsp (30 ml) unsalted butter, at room temperature
1 tbsp (15 ml) miso paste
½ tbsp (7 ml) sweet chili sauce
1 tbsp (15 ml) minced ginger
5 garlic cloves, minced
1 tbsp (15 ml) grapeseed oil
1 large shallot, sliced
1 lb (454 g) green beans, trimmed
1 x 19 oz (540 ml) can butter beans, rinsed
1 tbsp (15 ml) sesame seeds
1 tsp (5 ml) sesame oil
¼ cup (60 ml) whole cilantro leaves
2 green onions, white part only, thinly sliced
Instructions
- In a small bowl, mix together butter, miso, chili sauce, ginger and garlic. Set aside.
- In a large wok or cast iron skillet, heat oil over medium-high heat. Add shallot and sauté for 2 to 3 minutes, until softened. Add green beans and cook for 8 to 10 minutes, stirring occasionally, until they are medium-soft and slightly browned. Add butter mixture and cook for 1 minute, then add butter beans. Stir to coat in butter and cook for 1 more minute. Remove from heat, top with sesame seeds, and drizzle with sesame oil. Transfer to a serving platter and garnish with cilantro and green onion.
Drink Pairings
Winter Vegetables au Gratin
Ingredients
Serves 6
1 tbsp (15 ml) olive oil
1 medium onion, sliced
2 tbsp (30 ml) butter
4 garlic cloves, minced
1 small fennel bulb, cored and sliced
6 thyme sprigs, leaves only
2 large russet potatoes, peeled, cut into ¼-in (0.5 cm) rounds
2 cups (500 ml) chopped chard
1¼ cups (310 ml) whipping cream
½ cup (125 ml) vegetable stock
¼ tsp (1 ml) ground nutmeg
1 cup (250 ml) + ½ cup (125 ml) grated Parmigiano-Reggiano, divided
salt and white pepper, to taste
Instructions
- Preheat oven to 375 F (190 C).
- In a medium skillet, heat oil over medium heat. Sauté onion until soft, about 5 minutes. Add butter, garlic and fennel. Sauté for another 5 minutes, then add thyme. Remove from heat and let cool.
- In a large bowl, combine potatoes, chard, cream, stock, nutmeg and 1 cup (250 ml) Parmesan. Add fennel mixture and gently toss to coat. Season with salt and pepper.
- Layer vegetables in an 8 x 11-in (20 x 28 cm) casserole dish, ensuring potatoes are lying flat. Pour remaining liquid over and sprinkle with remaining ½ cup (125 ml) Parmesan and bread crumbs.
- Cover with foil and bake for 35 to 45 minutes, until potatoes are soft. Remove foil and broil on high for 3 to 5 minutes, or until bread crumbs are golden brown.
Drink Pairings
BAKED YAMS WITH BROWN SUGAR MERINGUE
Ingredients
Serves 4 to 6
3 yams, scrubbed
1 tbsp (15 ml) butter, melted
1 tsp (5 ml) garlic powder
2 tsp (10 ml) salt, divided
3 egg whites
½ cup (125 ml) brown sugar
2 tbsp (30 ml) granulated sugar
½ tsp (2.5 ml) cream of tartar
1 tsp (5 ml) coarse-flaked sea salt
1 handful arugula
1 tsp (5 ml) crushed multicoloured (or black) peppercorns
Instructions
- Preheat oven to 375 F (190 C). Line a baking sheet with parchment or foil. Poke holes all over yams with a fork so they do not explode while baking. Toss yams in butter, garlic powder and 1 tsp (5 ml) salt. Bake on lined baking sheet until soft, about 30 to 45 minutes.
- Meanwhile, make meringue. Fill a medium pot with about 2-in (5 cm) water and bring to a simmer over medium heat.
- In a medium heatproof mixing bowl that will fit over pot, combine egg whites, sugars, remaining 1 tsp (5 ml) salt and cream of tartar. Place bowl over simmering water and stir egg whites constantly with a heatproof spatula until they reach 175 F (80 C), about 8 to 10 minutes.
- Remove bowl from pot and whisk with an electric mixer until meringue is stiff and shiny, about 5 minutes.
- Spread meringue on a serving platter, cut yams in half and arrange them over meringue. Garnish with flaked sea salt, arugula and peppercorns.
Drink Pairings
GLAZED RADISHES
Ingredients
Serves 4 to 6
3 bunches radishes, leaves and stems removed, halved
½ cup (125 ml) chicken stock
2 tsp (10 ml) salt
2 tbsp (30 ml) honey
2 tbsp (30 ml) butter, divided
1 sprig thyme
1 bay leaf
Instructions
- Place radishes in a shallow pan with a lid. Add stock, salt, honey, 1 tbsp (15 ml) butter, thyme and bay leaf. Cover and bring to a boil over high heat. Reduce heat to medium and cook until radishes are almost tender, about 8 to 10 minutes.
- Remove lid, discard thyme and bay leaf and cook, uncovered, over high heat until liquid has almost completely reduced , about 5 to 8 minutes; there should be about 1 tbsp (15 ml) of liquid left. Add remaining 1 tbsp (15 ml) butter and toss radishes until butter has melted and radishes are nicely glazed. Serve immediately.