MEDITERRANEAN TURKEY BURGER
Ingredients
Serves 4
2 tbsp (30 ml) sunflower oil, divided
½ yellow onion, diced
3 garlic cloves, minced, divided
1 lb (500 g) ground turkey
½ cup (125 ml) crumbled feta cheese
1 tbsp (15 ml) Dijon mustard
1 tsp (5 ml) paprika
salt and pepper, to taste
1 cup (250 ml) plain Greek yogurt
1 lemon, juice and zest
¼ cup (60 ml) grated cucumber
¼ cup (60 ml) chopped mint leaves
8 large leaves iceberg or curly lettuce
1 tomato, sliced
½ red onion, sliced
4 pickles, sliced
Instructions
- In a skillet over medium heat, heat 1 tbsp (15 ml) oil. Sauté onion and 2 minced garlic cloves until translucent, about 5 to 8 minutes. Set aside and allow to cool.
- In a large bowl, combine ground turkey, feta, mustard and paprika. Add in onion mixture and season with salt and pepper. Mix until well incorporated, then divide into 4 equal portions and gently form into patties about 4-in (10 cm) in diameter.
- To make tzatziki, in a small mixing bowl, combine yogurt, remaining minced garlic clove, lemon zest and half the lemon juice, cucumber and mint. Season to taste with salt and pepper, and add more lemon juice, if desired. Will keep for up to 1 week in refrigerator.
- Preheat a cast iron pan or barbecue to medium-high (if using cast iron, add remaining 1 tbsp (15 ml) oil; if using barbecue, grease grill). Grill for 6 to 8 minutes per side, or until internal temperature reaches 165 F (74 C).
- To serve, on a large platter, set out tzatziki, burgers, lettuce and burger toppings. Assemble burgers with desired toppings, using lettuce as a “bun”.
Drink Pairings
LEMONGRASS CHICKEN BÁNH MÌ FLATBREAD
Ingredients
Serves 2
1 medium carrot, julienned
¼ cup (60 ml) rice vinegar
¼ cup (60 ml) water
2 tsp (10 ml) salt
5 tbsp (75 ml) sugar, divided
1 lb (500 g) boneless, skinless chicken thighs
2 stalks lemongrass, crushed
2 garlic cloves, minced
¼ cup (60 ml) fish sauce
1 lime, zest and juice
2 tbsp (30 ml) vegetable oil
2 large flatbreads, make ahead, recipe follows (or use store-bought)
¼ cup (60 ml) Sriracha mayonnaise
½ English cucumber, julienned
1 Thai red chili, thinly sliced (optional)
½ bunch cilantro, leaves only
1 lime, cut into wedges, to serve
FLATBREAD:
2 tsp (10 ml) active dry yeast
¾ cup (175 ml) warm water
¼ cup (60 ml) plain yogurt
2 tsp (10 ml) salt
3 tbsp (45 ml) olive oil, divided
2½ cups (625 ml) all-purpose flour, plus more for dusting
Instructions
- In a bowl, mix together rice vinegar, water, salt and 3 tbsp (45 ml) sugar. Pack carrot into a jar and top with vinegar mixture. Allow to sit in refrigerator overnight. Will keep, refrigerated, for up to a month.
- Combine chicken, lemongrass, garlic, remaining 2 tbsp (30 ml) sugar, fish sauce, lime zest and juice and oil. Marinate in refrigerator for at least 2 hours but preferably overnight.
- Preheat oven to 400 F (200 C).
- Roast chicken in oven for about 15 minutes, or until browned, cooked through and reaches an internal temperature of 165 F (74 C). Transfer to a cutting board and allow chicken to cool slightly, reserving baking sheet with juices. Place flatbreads on same baking sheet, moving them around to soak up juices. Warm in oven for about 5 minutes, or until just warmed through. Cut chicken into 1-in (2.5 cm) strips.
- Remove flatbreads from oven and place dry side down on a serving platter. Spread Sriracha mayonnaise on each, then top with sliced chicken, pickled carrots, cucumber, chili and cilantro. Serve with lime wedges on side.
- FLATBREAD:
- Dissolve yeast in water. Mix yogurt, salt and 1 tbsp (15 ml) oil into yeast mixture, then combine with flour. Mix just until everything comes together into a shaggy dough.
- Turn dough out onto clean counter and knead until smooth, about 8 to 12 minutes.
- Place dough into lightly oiled bowl and cover with a damp towel. Allow to rise at room temperature until doubled in size, about 1 hour. Alternatively, allow to rise, covered, in refrigerator overnight.
- Turn dough out onto a lightly floured surface and divide into 2 pieces. Roll each piece into a ball, then press or roll into a 10-in (25 cm) round circle.
- Heat 1 tbsp (15 ml) oil in a 10 to 12-in (25 to 30 cm) heavy-bottomed saucepan over medium heat. Lay 1 pita in pan and cook until bottom has golden brown spots and it starts to puff, about 3 to 4 minutes. Flip and cook until it has golden brown spots, about another 3 to 4 minutes. Repeat with remaining dough. Can be made up to 1 day in advance and stored in an airtight container.
Drink Pairings
CHICKPEA SOCCA WITH PEAS, MUSHROOMS AND CRISPY PROSCIUTTO
Ingredients
Serves 2
1/3 cup (75 ml) chickpea flour
1 tsp (5 ml) salt
3 tbsp (45 ml) extra-virgin olive oil, divided, plus more for cooking
1 garlic clove, finely minced
1/3 cup (75 ml) water, or as needed
4 thin slices prosciutto
2 cups (500 ml) sliced king oyster mushrooms
salt and pepper, to taste
½ cup (125 ml) frozen peas, blanched
3 tbsp (45 ml) whipping cream
¼ cup (60 ml) ricotta
1 small handful baby greens
chive flowers (optional), for garnish
Instructions
- Preheat oven to 375 F (190 C).
- In a bowl, mix together chickpea flour, salt, 2 tbsp (30 ml) olive oil and garlic. Gradually whisk in about 1/3 cup (75 ml) water, or as needed, until batter is the consistency of heavy whipping cream. You may not use all the water, or you may need more. Set batter aside and let rest for 30 minutes.
- Meanwhile, lay prosciutto on a parchment-lined baking sheet and bake until crisp, about 10 minutes. Remove and allow to cool, then break prosciutto into small pieces. Reserve baking sheet with prosciutto fat for next step.
- Toss mushrooms with remaining 1 tbsp (15 ml) olive oil, season with salt and pepper and place on tray to roast in the prosciutto fat. Roast for about 15 minutes, or until golden.
- Set aside ¼ of the peas for later, then pulse remaining peas in a blender with cream until you get a chunky purée. Season with salt and pepper to taste.
- Heat a 10-in (25 cm) non-stick or cast iron pan over medium heat. Add a thin layer of olive oil to pan (slightly more for cast iron). Pour half the batter in and let cook until golden brown and set, about 5 minutes. Edges should crisp up from oil; if looking dry, add more oil. Carefully flip socca over and cook on remaining side for about 3 to 4 minutes or until golden brown, adding more oil if necessary. Repeat with remaining batter.
- Lay socca on serving platters. Top with pea purée, then arrange mushrooms, prosciutto, whole peas and ricotta on each. Garnish with baby greens and chive flowers, if using.
Drink Pairings
BUFFALO CAULIFLOWER AND BLUE CHEESE FLATBREAD
Ingredients
Serves 2
3 tbsp (45 ml) extra-virgin olive oil
1 tsp (5 ml) onion powder
1 tsp (5 ml) garlic powder
2 tsp (10 ml) seasoning salt, divided
1 tsp (5 ml) paprika
¼ cup (60 ml) crumbled blue cheese, divided
¼ cup (60 ml) mayonnaise
¼ cup (60 ml) sour cream
2 tbsp (30 ml) minced chives
½ tsp (2.5 ml) Worcestershire sauce
½ medium lemon, zest and juice
3 tbsp (45 ml) Louisiana-style hot sauce
1 tbsp (15 ml) butter, melted
2 large plain flatbreads
1 tbsp (15 ml) chopped Italian parsley
Instructions
- Preheat oven to 375 F (190 C)
- In a large bowl, toss cauliflower with olive oil, onion and garlic powders, 1 tsp (5 ml) seasoning salt and paprika
- Lay cauliflower in a single layer on a parchment-lined baking sheet and roast for 30 minutes, or until cooked through and golden brown. Keep oven on for heating flatbreads later.
- While cauliflower is roasting, make a blue cheese sauce. Set half the blue cheese aside for later, then in a bowl, combine remaining blue cheese with mayonnaise, sour cream, chives, Worcestershire sauce and lemon zest and juice. Mix and adjust seasoning to taste.
- In a small bowl, mix hot sauce and butter together and set aside.
- Warm flatbreads in oven for 5 minutes, or until warmed through.
- To assemble, spread 2 tbsp (30 ml) blue cheese sauce on each flatbread. Arrange cauliflower evenly on top. Drizzle each flatbread with hot sauce butter and remaining blue cheese sauce. Sprinkle with remaining blue cheese and parsley and serve.
Drink Pairings
Mexican Shrimp-Stuffed Avocados
Ingredients
Serves 4
2 garlic cloves, minced
1 lime, zest and juice
1 tsp (5 ml) ground cumin
1 tbsp (15 ml) sunflower oil
¾ lb (340 g) large raw shrimp, peeled and deveined
salt and pepper, to taste
½ jalapeño, diced, or to taste
¼ cup (60 ml) diced red onion
¼ cup (60 ml) diced red pepper
4 large avocados
¼ cup (60 ml) chopped cilantro leaves
2 tbsp (30 ml) chopped chives
4 lime wedges, for garnish
Instructions
- Preheat barbecue to medium-high.
- In a small bowl, mix together garlic, lime zest, cumin and oil. Add shrimp and stir to coat. Season with a pinch each of salt and pepper and refrigerate for 15 to 20 minutes.
- In another bowl, combine jalapeño, onion and red pepper. Set aside.
- Slice into avocados lengthways from each side until knife hits the pit. Twist halves apart and gently remove pits. Using a small spoon, scoop out about 1 tbsp (15 ml) avocado where the pit was to create a slightly larger hollow. Chop excess avocado and add to jalapeño mixture, if desired, or enjoy as a snack while cooking!
- Lightly grease barbecue, then grill shrimp until opaque (about 2 minutes per side). Remove from heat and set aside. Grill avocados (with skins still on), flesh side down, for 1 to 2 minutes (on flesh side only), until grill marks are achieved. Remove from heat.
- Cut shrimp into bite-size pieces and add to jalapeño mixture along with lime juice and cilantro. Season with salt and pepper to taste. Scoop a heaping spoonful into each avocado, sprinkle with chives and serve with lime wedges on the side.
Drink Pairings
VEGETABLE CARPACCIO WITH BURRATA
Ingredients
Serves 4
2 medium yellow beets
2 medium zucchinis
salt and pepper, to taste
2 tbsp (30 ml) sunflower oil
2 tbsp (30 ml) capers
4 tbsp (60 ml) olive oil, divided
1 small baguette, sliced
8 oz (250 g) burrata cheese
1 tbsp (15 ml) balsamic vinegar
Instructions
- Preheat oven to 350 F (175 C). Wrap beets in foil and roast for about 90 minutes, or until fork-tender (will vary depending on size). Set aside and allow to cool.
- Preheat barbecue to medium-high. Slice zucchini diagonally into ½-in (1.25 cm) rounds and season both sides with salt and pepper. Grease barbecue, then grill zucchini for 6 to 8 minutes per side with the lid closed, until cooked through but not soggy. Remove from grill and set aside to cool.
- In a small skillet, heat sunflower oil over medium-high heat. Pat capers dry with paper towel and fry for 5 to 8 minutes, or until they begin to open up like flowers. Remove with a slotted spoon onto a paper towel-lined plate, set aside.
- Brush 2 tbsp (30 ml) olive oil onto the baguette slices. Grill for 1 to 2 minutes per side. Remove from grill and set aside.
- Peel cooled beets, then slice into rounds. On a platter, layer beets and zucchini. Place burrata on top, dress with remaining 2 tbsp (30 ml) olive oil, balsamic and fried capers and season with salt and pepper to taste. To serve, spread burrata onto grilled baguette slices and top with vegetables.
Drink Pairings
Japanese Chicken Yakitori
Ingredients
Serves 4
12 metal or wood skewers (if using wood, soak for at least 2 hours)
1 lb (500 g) boneless, skinless chicken thighs, cut into 2-in (5 cm) chunks
2 tbsp (30 ml) vegetable oil
1 bunch asparagus, cut into 2-in (5 cm) pieces
½ cup (125 ml) thinly shaved red cabbage
TARE SAUCE:
½ cup (125 ml) soy sauce
½ cup (125 ml) mirin
¼ cup (60 ml) sake
¼ cup (60 ml) sugar
1 tbsp (15 ml) rice vinegar
2 thin slices fresh ginger
2 green onions, cut into 3 pieces each
Instructions
- Preheat grill to medium-high.
- Toss chicken in oil to coat. Skewer chicken and asparagus, alternating 1 piece chicken with 3 horizontal pieces asparagus.
- Grill skewers over medium-high heat, brushing with Tare Sauce while cooking, until chicken is cooked through and reaches an internal temperature of 165 F (74 C). Serve on bed of shaved cabbage with small bowl of Tare Sauce on side for dipping.
- For the tare sauce, combine all ingredients in a small pot and bring to a boil over high heat. Turn heat down to low and simmer until consistency of maple syrup. Remove and discard ginger and green onion.
Drink Pairings
Indonesian Beef Satay served with Cucumber and Pickled Shallot Salad
Ingredients
Serves 4
BEEF SATAY:
½ medium onion, roughly chopped
4 garlic cloves, roughly chopped
4 stalks lemongrass, tough outer layers removed, finely sliced
2 tsp (10 ml) ground turmeric
1 tbsp (15 ml) salt
¼ cup (60 ml) coconut milk
2 tbsp (30 ml) vegetable oil
2 lbs (1 kg) beef sirloin or flank steak, cut into thin strips against the grain
24 wooden skewers, soaked at least 2 hours
cooked jasmine or sticky rice, to serve
CUCUMBER AND PICKLED SHALLOT SALAD:
3 shallots, sliced
1 Thai red chili, thinly sliced, or to taste
1 tbsp (15 ml) sugar
1 tsp (5 ml) salt
1 tbsp (15 ml) rice vinegar
6 mini cucumbers or 1 English cucumber, cut into chunks
1 handful cilantro leaves, roughly chopped
ALMOND SAUCE:
¼ cup (60 ml) crunchy roasted almond butter
2 tbsp (30 ml) fish sauce
1 tbsp (15 ml) sugar
1 tsp (5 ml) tamarind paste (optional)
1 tbsp (15 ml) sambal paste or your favourite chili sauce, or to taste
1 lime, zest and juice
3 tbsp (45 ml) water
Instructions
- In a blender or with a mortar and pestle, purée onion, garlic, lemongrass, turmeric, salt, coconut milk and oil. Add mixture to a large bowl, add beef and combine then allow to marinate in refrigerator for at least 2 hours but preferably overnight.
- Preheat grill to medium-high. Skewer beef and grill over medium-high heat for about 8 to 10 minutes, or until cooked through, golden brown and slightly charred on all sides, turning occasionally.
- Serve skewers with jasmine or sticky rice, Cucumber and Pickled Shallot Salad and Almond Sauce for dipping.
- For the cucumber and pickled shallot salad, in a medium bowl, mix together shallots, chili, sugar, salt and rice vinegar. Allow to sit for 20 minutes, then add cucumber and cilantro just before serving.
- For the almond sauce, in a medium bowl, mix all ingredients together, adding more water if necessary to achieve desired consistency. Taste and adjust seasoning.
Drink Pairings
Crispy Burrata served with Stewed Tomatoes
Ingredients
Serves 2
3 tbsp (45 ml) extra-virgin olive oil
2 garlic cloves, thinly sliced
1 bay leaf
1 sprig thyme
16 oz (500 g) cherry tomatoes
salt and pepper, to taste
vegetable oil, for deep-frying
4 oz (125 g) burrata cheese
½ cup (125 ml) all-purpose flour, seasoned with salt and pepper
1 egg, beaten
½ cup (125 ml) panko bread crumbs
micro greens or herbs, for garnish
grated Parmigiano Reggiano, for garnish
Instructions
- In a frying pan, heat olive oil over medium heat. Add garlic and cook just until soft. Add bay leaf, thyme and cherry tomatoes. Season with salt and pepper. Cover with a lid and cook for 10 minutes, until tomatoes are softened.
- Remove lid and cook for another 5 minutes, or until most of the liquid has reduced. Remove from heat and allow to cool to room temperature.
- Heat vegetable oil to 375 F (190 C) in a saucepan large enough to deep-fry burrata without oil overflowing.
- To bread burrata, prepare 1 shallow bowl with seasoned flour, 1 with the beaten egg and 1 with the panko. Coat burrata in flour, then dip into beaten egg. Repeat, then coat burrata in panko. Dip back into beaten egg and finish with another coating of panko. The burrata is very delicate and needs a thick coating of breading so that the cheese will not leak out. Deep-fry burrata until golden brown, about 4 minutes. Using a slotted spoon, remove from oil and season with salt.
- Place stewed tomatoes on a serving plate, then place burrata on top. Garnish with micro greens or herbs and Parmigiano Reggiano.
Drink Pairings
Harissa Tomato Eggs en Cocotte
Ingredients
Serves 6
1 tbsp (15 ml) unsalted butter, plus extra for greasing
¼ cup (60 ml) finely minced shallots
2 garlic cloves, smashed and minced
1 cup (250 ml) tomato passata (Puréed strained tomatoes. Available at most grocery stores.)
⅓ cup (75 ml) cream
2 tsp (10 ml) harissa paste, or to taste
¼ tsp (1 ml) sea salt
1 pinch brown sugar
1 x 14 oz (398 ml) can cannellini beans, drained and rinsed
splash balsamic vinegar
1½ cups (375 ml) loosely packed baby spinach leaves, slivered
1 tbsp (15 ml) extra-virgin olive oil
¾ cup (175 ml) mixed fresh mushrooms, finely chopped or ½ oz (15 g) dried mixed mushrooms, soaked, drained and chopped
2 tbsp (30 ml) chopped fresh dill, plus extra for garnish
6 large organic eggs (Organic eggs offer extra-yellow yolks.)
⅓ cup (75 ml) full-fat plain yogurt
black pepper, to taste
crispy fried shallots or onions, for garnish (optional) - Make at home, or available at specialty grocery stores.
toasted sourdough, for serving
Instructions
- Preheat oven to 375 F (190 C). Place rack in centre of oven. Arrange six ¾-cup (175 ml) ramekins on a baking sheet. Lightly grease the inside of each with butter. Set aside.
- In a medium skillet, heat 1 tbsp (15 ml) butter over medium heat. Add shallot and sauté for a couple minutes to soften. Add garlic and gently sauté a minute longer until soft. Stir in passata, cream, harissa, salt and brown sugar. Fold in beans and a splash of balsamic. Add a little more harissa to taste, if desired. Fold in spinach until slightly wilted and divide mixture among ramekins. Set aside.
- Add olive oil and mushrooms to skillet and gently stir-fry over medium heat until golden brown, about 8 minutes. Remove from heat and fold in dill. Scatter half the mushroom-dill mixture into the ramekins.
- Crack an egg into each ramekin and scatter with remaining mushroom-dill mixture. Spoon about 1 tbsp (15 ml) yogurt alongside each egg. Sprinkle with a little pepper.
- Bake for 15 to 20 minutes, or until piping hot and eggs are set and firmness is as desired.
- Remove and sprinkle with a little dill. Serve garnished with a sprinkling of crispy fried shallots or onions, if using, and toasted sourdough for dipping.