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.
Drink Pairings
Tuna Poke on Wontons
Ingredients
Serves 6
2 cups (500 ml) sunflower oil
12 wonton wrappers
1 x 4 oz (125 g) good quality tuna steak, cubed
1 avocado, cubed
2 tsp (10 ml) soy sauce
1 tsp (5 ml) sesame oil
1 tsp (5 ml) Sriracha
1 green onion
1 tsp (5 ml) sesame seeds, toasted
Instructions
- In a large cast iron pan, over medium heat, heat oil. Fry wontons in small batches until golden brown, about 3 minutes each side. Allow to rest on a paper towel while preparing tuna.
- In a small bowl, combine remaining ingredients and place mixture over wontons to serve.
Drink Pairings
Beets Endive
Ingredients
Serves 6
2 medium beets
2 endives
¼ cup (60 ml) blue cheese
¼ cup (60 ml) walnuts
1 tbsp (15 ml) honey
1 tbsp (15 ml) extra-virgin olive oil
salt and pepper, to taste
Instructions
- Preheat oven to 375 F (190 C). Wrap beets in foil and bake for 40 minutes, or until fork-tender. Gently peel away skin and cut into ¼-in (0.5 cm) squares. Cut off base of endives, peel each leaf and place on a serving platter. Fill endive boats with beets, blue cheese and walnuts.
- In a small mixing bowl, combine honey and olive oil, season to taste. Drizzle over endive and serve.
Drink Pairings
Beef with Whisky Mushroom Cream Sauce
Ingredients
Serves 4
2 lb (1 kg) beef tenderloin, cut into four 8 oz (250 g) steaks
½ cup (125 ml) quick-cooking steel-cut oats
2 tbsp (30 ml) grapeseed oil, divided
¼ tsp (1 ml) dried thyme
1 pinch each garlic powder, onion powder and paprika
salt and pepper, to taste
3 tbsp (45 ml) unsalted butter, divided
8 oz (250 g) mixed mushrooms, chopped or sliced into bite-sized pieces
1 sprig fresh thyme
3 tbsp (45 ml) whisky
¼ cup (60 ml) beef stock
3 tbsp (45 ml) whipping cream
8 cups (2 L) roughly chopped mixed cooked greens, such as spinach, kale and Swiss chard mashed potatoes, for serving
Instructions
- Preheat oven to 350 F (180 C). Remove beef tenderloins from refrigerator and let sit at room temperature for 30 minutes while preparing oat topping.
- On a baking sheet, toss together oats, 1 tbsp (15 ml) oil, dried thyme, garlic powder, onion powder, paprika and a pinch of salt. Bake, mixing occasionally, until oats are toasted and mixture is fragrant, about 8 to 10 minutes. Set aside to cool. Increase oven temperature to 400 F (200 C).
- Heat remaining 1 tbsp (15 ml) oil in a large ovenproof skillet or frying pan over medium-high heat. Generously season beef tenderloins with salt and pepper. When oil is shimmering, add steaks and sear on each side, about 2 minutes per side. Transfer skillet to oven and roast until meat registers 120 F to 125 F (49 C to 52 C) on a meat thermometer, about 8 to 12 minutes. Remove from oven, transfer to a cutting board and let rest for 10 minutes.
- To make Whisky Mushroom Cream Sauce, place skillet back over medium-high heat and add 2 tbsp (30 ml) butter. Once butter stops foaming, add mushrooms, thyme and a pinch of salt, and sauté until mushrooms start to brown, about 5 minutes. Deglaze pan with whisky and reduce to 1 tbsp (15 ml). Stir in stock and cream and simmer until sauce has thickened slightly, about 4 minutes. Remove skillet from heat and season sauce with salt to taste. Discard thyme sprig.
- Melt remaining 1 tbsp (15 ml) butter in a frying pan over medium-high heat. Add mixed greens, water and a pinch of salt. Sauté until wilted and liquid has evaporated, about 4 minutes. Remove from heat and season with salt and pepper to taste.
- To serve, arrange a dollop of mashed potatoes and mixed greens on each serving plate. Top with tenderloin and sprinkle some oat topping over steak. Drizzle Whisky Mushroom Cream Sauce around plate and serve.
Drink Pairings
Mustard Greens with Goji Berries
Ingredients
Serves 4 to 5
1 tsp (5 ml) vegetable oil
1 tsp (5 ml) minced garlic
2 tsp (10 ml) organic, low-salt chicken bouillon paste/base
1 tbsp (15 ml) dried goji berries
¼ cup (60 ml) + 1 tbsp (15 ml) water, divided
1 tsp (5 ml) cornstarch
1 lb (500 g) mustard greens, blanched and shocked in ice water (Can substitute another type of Asian green if mustard greens not available)
Instructions
- Heat a wok or large saucepan over medium-high heat. Add vegetable oil and garlic and stir-fry until fragrant, about 30 seconds) Add chicken bouillon, goji berries and ¼ cup (60 ml) water. Bring to a boil, then reduce heat to simmer. Make a slurry with remaining water and cornstarch. Add slurry to pot and stir to combine. Cook over low heat until sauce has thickened.
- Add greens and increase heat to high. Cook, stirring frequently, until greens are hot. Serve immediately.