Ceviche Cups
Ingredients
Serves 8
1 cup (250 ml) prawns, peeled and deveined
1 lime, zest and juice
½ small orange, zest only
1 Roma tomato, diced
½ avocado, diced
¼ cup (60 ml) diced cucumber
1 tbsp (15 ml) diced jalapeño
¼ cup (60 ml) diced red onion
1 tbsp (15 ml) minced cilantro leaves
salt and pepper, to taste
15 to 20 mini phyllo shells or vol au vents
Instructions
- Prepare an ice bath. In a small saucepan, bring 1-in (2.5 cm) of water to boil. Poach prawns for 30 seconds or until pink, then immediately place in ice bath to stop cooking. Roughly chop each prawn into 3 or 4 small pieces.
- In a medium bowl, combine lime zest and juice, orange zest and prawns. Allow to sit for 15 minutes, stirring occasionally. Mix in tomato, avocado, cucumber, jalapeño, onion and cilantro. Season with salt and pepper.
- Place a heaping spoonful of ceviche into each phyllo shell and serve immediately.
Drink Pairings
Thai Steak Salad
Ingredients
Serves 2 to 4
2 tbsp (30 ml) sugar
1 tsp (5 ml) minced garlic
1 to 2 Thai chilies, thinly sliced, or to taste
2 tsp (10 ml) minced cilantro stems
3 tbsp (45 ml) lime juice
1 tbsp (15 ml) orange juice
1 tbsp (15 ml) fish sauce
3 tsp (15 ml) vegetable oil, divided
8 oz (250 g) flank or skirt steak
2 baby cucumbers, cut into chunks
¼ red onion, sliced
2 cups (500 ml) mixed greens
3 oz (90 g) pea shoots
1 small handful cilantro leaves
1 small handful mint
2 radishes, thinly sliced
lime wedges, for garnish
Instructions
- Using a mortar and pestle, small blender or mini food processor, crush or blend sugar, garlic, chili and cilantro stems into a paste. Mix in lime juice, orange juice, fish sauce, 1 tbsp (15 ml) water and 2 tsp (10 ml) vegetable oil.
- Marinate steak in half of the fish sauce mixture (set other half aside to dress salad) for at least an hour, and up to overnight, in refrigerator. The longer you marinate, the more flavourful and tender your steak will be.
- Remove steak from marinade and pat dry. Allow to sit at room temperature for 1 hour.
- Preheat oven to 350 F (180 C).
- Heat remaining 1 tsp (5 ml) oil in a grill pan, or heavy-bottomed ovenproof frying pan, over medium-high heat. Sear steak for about 2 minutes per side, then transfer to oven. Roast for about 8 to 10 minutes, or until it reaches an internal temperature of 130 F (54 C). Remove steak from oven and allow to rest on a plate for 10 minutes. Slice thinly against the grain.
- In a bowl, toss remaining ingredients together and arrange on side of a serving platter. Lay steak on other side. Drizzle with dressing and serve with additional dressing on side.
Drink Pairings
Sesame Chicken Zucchini Noodle Salad
Ingredients
Serves 2 to 4
2 tbsp (30 ml) cilantro leaves, roughly chopped
2 tsp (10 ml) dried goji berries
1 tsp (5 ml) sesame oil
2 tsp (10 ml) soy sauce
2 tsp (10 ml) rice vinegar
1 tsp (5 ml) honey
½ tsp (2.5 ml) white sesame seeds
½ tsp (2.5 ml) black sesame seeds
1 pinch chili flakes or chopped fresh chili, or to taste
8 oz (250 g) cooked chicken breast, shredded
1 medium zucchini, spiralized
1 small carrot, peeled and julienned
½ cup (125 ml) shredded red cabbage
¼ cup (60 ml) edamame beans, blanched
2 tbsp (30 ml) roasted cashews, roughly chopped
salt and pepper, to taste
Instructions
- To make dressing, whisk first 9 ingredients together in a bowl.
- In a large bowl, mix remaining ingredients together, toss with dressing and season with salt and pepper to taste. Serve immediately.
Drink Pairings
Avocado Toast Salad
Ingredients
Serves 2 to 4
1 small loaf focaccia bread, cut into 2-in (5 cm) cubes
2 tbsp (30 ml) extra-virgin olive oil, divided
salt and pepper, to taste
4 cups (1 L) Little Gem lettuce
1 large avocado, cut into large chunks
4 semi-dried sun-dried tomatoes, sliced
2 tbsp (30 ml) pickled red onion, make ahead, recipe follows
4 radishes, cut into wedges
1 tbsp (15 ml) sweet pickled baby peppers
4 chives, cut into 1-in (2.5 cm) pieces
½ lemon, cut into wedges
1 tbsp (15 ml) lemon juice
1 tbsp (15 ml) extra-virgin olive oil
FOR PICKLED RED ONION:
¾ cup (175 ml) white wine vinegar
3 tbsp (45 ml) sugar
1 tbsp (15 ml) salt
1 medium red onion, thinly sliced
Instructions
- Preheat oven to 375 F (190 C).
- Toss focaccia cubes with 1 tbsp (15 ml) olive oil and season with salt and pepper, to taste. Bake until golden brown, about 10 minutes. They should still be soft in middle. Allow to cool.
- Arrange focaccia cubes, lettuce, avocado, sun-dried tomatoes, red onion, radish, peppers, chives and lemon wedges on a platter.
- Whisk together lemon juice and remaining 1 tbsp (15 ml) olive oil with salt and pepper, to taste. Dress salad with vinaigrette right before serving.
- To make Picked Red Onion, in a small saucepan, bring vinegar, 3 tbsp (45 ml) water, sugar and salt to a boil and simmer until sugar and salt have dissolved. Allow to cool to room temperature.
- Put onions in a glass container. Pour vinegar mixture over onions and cover with a lid. Allow to sit in refrigerator overnight. Makes 2 cups (500 ml).
Drink Pairings
Everything Bagel-Spiced Lox Salad served with Green Goddess Dressing
Ingredients
Serves 2 to 4
1 tbsp (15 ml) capers, drained and dried on a paper towel
4 cups (1 L) mixed greens
8 oz (250 g) lox (cold smoked salmon)
1 small avocado, cut into wedges
2 tbsp (30 ml) finely chopped red onion
¼ cup (60 ml) peas, fresh or frozen, blanched
1 tbsp (15 ml) Everything Bagel Spice, make ahead, recipe follows
½ lemon, cut into thin slices, for garnish
¼ cup (60 ml) Green Goddess Dressing, make ahead, recipe follows
FOR EVERYTHING BAGEL SPICE:
1 tbsp (15 ml) poppy seeds
1 tbsp (15 ml) sesame seeds
1 tbsp (15 ml) dried minced garlic
1 tbsp (15 ml) dried minced onion
1 tsp (5 ml) seasoning salt
FOR GREEN GODDESS DRESSING:
½ cup (125 ml) sour cream
¼ cup (60 ml) mayonnaise
¼ cup (60 ml) lemon juice
1 cup (250 ml) mixed green herbs (e.g. tarragon, parsley, chives, chervil, or as desired)
2 anchovy fillets
2 tsp (10 ml) Worcestershire sauce
salt and pepper, to taste
Instructions
- In a small saucepan, heat oil to 375 F (190 C). Deep-fry capers until opened and crisp, about 1 to 2 minutes. Using a slotted spoon, remove from oil and drain on paper towel.
- Place greens on a platter, then arrange lox and avocado over top.
- Sprinkle crispy capers, red onion, peas and Everything Bagel Spice over salad.
- Garnish with lemon slices and serve with Green Goddess Dressing on side.
- To make Everything Bagel Spice, mix all ingredients together. Store in an airtight container at room temperature.
- To make the Green Goddess Dressing, blend all ingredients in a blender until smooth. Can be stored in refrigerator for up to 3 days in an airtight container. Makes 1 cup (250 ml) dressing.
Drink Pairings
Harissa and Maple Roasted Carrots
Ingredients
Serves 8
3 tbsp (45 ml) harissa paste
3 tbsp (45 ml) grapeseed oil
3 tbsp (45 ml) maple syrup
2 garlic cloves, minced
1 tsp (5 ml) ground cumin
kosher salt and black pepper, to taste
2½ lbs (1.25 kg) small rainbow carrots, scrubbed and trimmed
¼ cup (60 ml) unsalted pistachios, roughly chopped
2 oz (60 g) sheep’s milk feta cheese, crumbled
1 tbsp (15 ml) finely chopped chives
Instructions
- Preheat oven to 425 F (220 C).
- In a large bowl, whisk together harissa, oil, maple syrup, garlic, cumin and a pinch of salt and pepper. Add carrots and toss to coat.
- Transfer carrots and any extra harissa mixture to a roasting pan in a single layer. Roast, tossing occasionally, until carrots are tender and starting to caramelize, about 35 to 40 minutes.
- Transfer to a platter and garnish with pistachios, feta and chives. Carrots may be roasted up to 6 hours ahead. Allow to cool; cover and chill. Bring to room temperature or reheat before serving.
Drink Pairings
Pea, Mint and Preserved Lemon Tart
Ingredients
Serves 8
1 lb (500 g) fresh or frozen peas
1 tbsp (15 ml) olive oil, plus extra for brushing
4 green onions, trimmed and sliced
salt and black pepper, to taste
1 x 14 oz (398 ml) can white beans
1 large egg
1 preserved lemon, flesh discarded and rind finely minced (Available at specialty grocery stores)
½ cup (125 ml) pitted green olives, roughly chopped
¼ tsp (1 ml) red pepper chili flakes
½ cup (125 ml) packed mint leaves, roughly chopped
½ cup (125 ml) packed flat-leaf parsley leaves, roughly chopped
1 box (10 sheets) phyllo pastry
Instructions
- Place an oven rack in lower third of oven and preheat to 425 F (220 C).
- Bring a medium saucepan of salted water to a boil over high heat and cook peas until tender, about 1 to 4 minutes, depending on whether peas are fresh or frozen. Drain and set aside.
- Heat 1 tbsp (15 ml) olive oil in a 10-in (25 cm) cast iron pan over medium heat and sauté green onions with a pinch of salt until softened, about 4 minutes. Set aside.
- In a food processor fitted with steel blade attachment, blend white beans, egg and half the peas until smooth. Transfer to a large bowl and stir in remaining peas, sautéed green onions, preserved lemon, olives, chili flakes, mint, parsley and a good pinch each of salt and pepper until well combined. Set aside.
- Unroll phyllo sheets to lay flat on counter and cover with a clean, damp tea towel to prevent from drying out. Place 1 phyllo sheet in front of you and brush generously with olive oil. Place another phyllo sheet on top of first and brush with olive oil. Repeat stacking and brushing until you have 5 phyllo sheets total. Gently press phyllo stack into cast iron pan used to sauté green onions, letting it hang over edge. Repeat stacking and brushing of phyllo sheets until you have another stack of 5. Gently press second phyllo stack into pan at a 90-degree angle to the last stack, again letting it hang over edges.
- Spoon filling into middle of pastry and spread evenly across base. Crinkle up excess phyllo from overhang to form a wavy, textured crust around filling. Cook over medium heat for 3 minutes to crisp up bottom of pastry. Transfer to oven and bake until pastry is golden brown and crisp, about 20 to 25 minutes. Remove from oven and allow to cool for 15 minutes before serving.
Drink Pairings
Cashew Pesto-Stuffed Mushrooms
Ingredients
Serves 10
15 to 20 small cremini mushrooms
½ cup (125 ml) raw cashews, soaked overnight and drained
1 cup (250 ml) packed fresh basil leaves
1 garlic clove, minced
½ cup (125 ml) grated Parmesan
½ lemon, juice only
¼ cup (60 ml) olive oil, plus extra as needed
salt and pepper, to taste
¼ cup (60 ml) roasted cashews, for garnish (optional)
Instructions
- Preheat oven to 375 F (190 C). Line a baking sheet with parchment paper.
- Gently clean mushroom caps with a damp cloth to remove any dirt. Remove stems and place caps upside down on lined baking sheet.
- In a food processor, pulse drained cashews until the size of rice. Add basil, garlic, Parmesan and lemon juice and process on medium speed, slowly streaming in olive oil until combined. Add more olive oil, 1 tsp (5 ml) at a time if necessary, but pesto should be quite firm and thick; if too runny, it will seep out while baking. Season pesto with salt and pepper.
- Using a small spoon, fill each mushroom cap with about 1 tsp (5 ml) pesto. Refrigerate until ready to serve.
- Bake for 15 to 20 minutes, or until mushrooms are soft. Serve warm.
- Garnish with a roasted cashew.
Drink Pairings
Whipped Feta Dip
Ingredients
Serves 8 to 10
1 cup (250 ml) crumbled feta, room temperature
3 tbsp (45 ml) warm water
4 tbsp (60 ml) olive oil, divided
1 tbsp (15 ml) sour cream
½ lemon, zest only
1 garlic clove, minced
1 tsp (5 ml) honey
½ tsp (2.5 ml) dried oregano
black pepper, to taste
assorted vegetables, to serve, such as radishes, julienned peppers, sliced cucumbers, cherry tomatoes, carrots, cauliflower florets and blanched broccoli and asparagus
pita chips, to serve
Instructions
- In a food processor, blend all ingredients (except 1 tbsp (15 ml) olive oil) on high until smooth, about 3 minutes. For an even silkier dip, blend again in a high-speed blender until a whipped texture is achieved, about 1 minute.
- Finish dip with 1 tbsp (15 ml) olive oil and serve with your favourite assorted vegetables and pita chips.
Drink Pairings
Roasted Red Pepper Phyllo Parcels
Ingredients
Serves 10 to 20
1 tbsp (15 ml) sunflower oil
½ yellow onion, diced
1 garlic clove, minced
1 x 16 oz (500 ml) jar roasted red peppers (or about 3½ large roasted red peppers)
½ cup (125 ml) sun-dried tomatoes
¾ cup (175 ml) crumbled feta
salt and pepper, to taste
1 box (10 sheets) phyllo pastry
½ cup (125 ml) unsalted butter, melted
Instructions
- Preheat oven to 350 F (180 C). Line a baking sheet with parchment paper.
- Heat oil in a skillet over medium heat. Add onion and garlic and sauté until translucent. Remove from heat and set aside to cool.
- Drain roasted peppers and use a cheesecloth or press against a fine-mesh sieve to squeeze out any remaining liquid.
- In a food processor, pulse onion, garlic, peppers and sun-dried tomatoes until pea-sized. Transfer to a large bowl and mix in crumbled feta. Season with salt and pepper (feta can be very salty, so be careful not to over-salt).
- Lay a sheet of phyllo on a large flat surface. Using a pastry brush, brush entire sheet with melted butter. Lay a second sheet on top and repeat. Cut into five 3½-in (9.25 cm) vertical strips. Place a heaping tablespoonful of filling on bottom right end of 1 of the strips. Fold the bottom right corner of the phyllo up and over to the left edge of the strip to form a triangle. Now take the bottom point of the triangle you have made and fold the triangle up and over the left edge of the strip. Then take the bottom left corner and fold it up and over to the right edge of the strip. Repeat folding steps until the whole strip is used up, trimming excess pastry and sealing with melted butter if necessary. Repeat with remaining strips; you should get 5 parcels for every 2 sheets of phyllo. Refrigerate on a lined baking sheet until ready to serve, or freeze, covered, for up to 3 months.
- To serve, brush tops with more melted butter and bake until golden brown, about 10 to 15 minutes. Cool for about 10 minutes before serving, or serve at room temperature if desired.