STUFFED POBLANO PEPPERS
Ingredients
Serves 4 to 6
1 tbsp (15 ml) olive oil
2 garlic cloves, finely chopped
½ white onion, finely chopped
¾ lb (340 g) fresh chorizo sausage, casings removed
1 tsp (5 ml) ground cumin
1 tbsp (15 ml) ancho chili powder or 1 to 2 chipotle chilies, finely chopped
4 Roma tomatoes, seeded, ½-in (1.25 cm) diced
2 cups (500 ml) cooked rice
1 cup (250 ml) frozen or fresh corn kernels
2 cups (500 ml) Mexican blend cheese (Monterey Jack and Cheddar blend), divided
½ cup (125 ml) chopped cilantro
4 to 6 poblano chilies, halved lengthwise and seeded
¼ cup (60 ml) water
Instructions
- Preheat oven to 350 F (180 C).
- In a skillet over medium-high heat, heat olive oil. Add garlic and onion, sauté until soft but not browning, about 3 to 4 minutes. Add chorizo and cook until browned and broken into small pieces. Stir in cumin, chili powder and tomatoes. Cook until tomatoes are softened, about 3 to 4 minutes. Remove skillet from heat. Stir in rice, corn, half of the cheese and cilantro and mix until well blended.
- Fill poblano pepper halves with chorizo rice mixture. Place peppers in a baking dish and sprinkle remaining cheese over top. Pour water into bottom of dish then cover loosely with foil. Bake until peppers are tender, about 45 minutes to 1 hour.
Drink Pairings
GRILLED CAULIFLOWER WITH CAPER, PINE NUT AND RAISIN DRESSING
Ingredients
Serves 4
1 head cauliflower, cut into 4 slices
5 tbsp (75 ml) extra-virgin olive oil, divided
2 lemons, cut in half
2 tsp (10 ml) capers, finely chopped
2 tbsp (30 ml) toasted pine nuts, chopped
2 tbsp (30 ml) golden raisins, roughly chopped
2 tbsp (30 ml) flat leaf parsley, chopped
1 tsp (5 ml) Dijon mustard
1 tbsp (15 ml) lemon juice
1 pinch lemon zest
2 tbsp (30 ml) white wine vinegar
1 pinch (or to taste) finely chopped red or Thai chilies
Instructions
- Preheat barbecue to medium heat. Coat cauliflower on each side with 2 tbsp (30 ml) olive oil, season to taste. Rub oiled cauliflower with lemons. Grill cauliflower for about 10 minutes per side, or until golden and can be easily pierced through with a fork. Grill cut side of lemons for 3 minutes, or just until grill marks appear.
- In a small bowl, mix remaining ingredients together. When cauliflower is cooked, transfer to a plate and drizzle dressing over top.
Drink Pairings
GRILLED SALAD WITH GREEN GODDESS DRESSING
Ingredients
Serves 4
½ cup (125 ml) sour cream
¼ cup (60 ml) mayonnaise
¼ cup (60 ml) lemon juice
1 cup (250 ml) mixed green herbs, such as tarragon, parsley, chives, chervil
2 anchovy fillets
2 tsp (10 ml) Worcestershire sauce
2 eggs
¼ loaf of French bread, torn into 1-in (2 cm) pieces
2 tbsp (30 ml) olive oil, divided
2 romaine lettuce hearts, sliced in half lengthwise
1 avocado, cut into quarters (leave skin on)
1 cup (250 ml) cherry tomatoes, halved
Chopped chives for garnish
Instructions
- In a blender, mix sour cream, mayonnaise, lemon juice, mixed herbs, anchovy fillets and Worcestershire until smooth. Season to taste. Refrigerate until ready to use in an airtight container, up to 3 days. Can be kept in the refrigerator in an airtight container for up to 3 days.
- Preheat oven to 375 F (190 C).
- Bring a small pot of water to boil over high heat. Gently place eggs into water and boil for 7 minutes. Remove eggs and put into an ice bath until completely cooled. Crack and peel, set aside.
- Toss bread with 1 tbsp (15 ml) olive oil and put on a baking tray. Bake croutons for about 10 to 15 minutes, or until golden brown, turning once or twice. Remove from oven and cool.
- Preheat barbecue to medium heat. Rub cut side of the romaine hearts with 1 tbsp (15 ml) olive oil and grill for 2 to 3 minutes, just until grill marks form. Grill cut sides of avocados for about 2 minutes per side, just until grill marks form. Plate romaine hearts, avocados and cherry tomatoes on a platter. Cut eggs in half and place on the platter, garnish with croutons, chives and dressing.
Drink Pairings
MEDITERRANEAN GRILLED VEGETABLE SANDWICH WHEEL
Ingredients
Serves 8
½ cup (125 ml) butter, at room temperature, divided
3 round disks of focaccia bread, about 8-in (20 cm) diameter, 1-in (2.5 cm) high
⅓ cup (75 ml) basil pesto
1 cup (250 ml) grilled eggplant
1 cup (250 ml) roasted yellow peppers
8 oz (250 g) buffalo mozzarella,
sliced ¼-in (0.5 cm) thick, divided
½ cup (125 ml) mayonnaise, divided
4 tbsp (60 ml) grainy mustard, divided
⅓ cup (75 ml) sun-dried tomato pesto
1 cup (250 ml) grilled zucchini
1 cup (250 ml) roasted red peppers
1 cup (250 ml) arugula (optional)
Optional garnish suggestions: colourful tomatoes and Italian parsley
Instructions
- Spread ¼ cup (60 ml) butter over 1 disk of focaccia bread, followed by basil pesto. Evenly distribute eggplant, yellow peppers and half of buffalo mozzarella.
- Spread ¼ cup (60 ml) mayonnaise and 2 tbsp (60 ml) grainy mustard over second disk of focaccia. Stack on top of first layer of sandwich, mayonnaise side facing down.
- Spread ¼ cup (60 ml) butter on top side of second disk of focaccia, followed by sundried tomato pesto. Evenly spread zucchini, red peppers and remaining mozzarella over surface. Top with arugula, if using.
- Evenly spread ¼ cup (60 ml) mayonnaise and 2 tbsp (30 ml) mustard over third disk of focaccia and stack over sandwich, mayonnaise side down. Lightly press sandwich together and garnish as desired.
Drink Pairings
GRILLED VEGETABLE MEDLEY
Ingredients
Serves 3 to 5
1 each, yellow zucchini, green zucchini, small eggplant, yellow pepper, orange pepper, red onion
½ cup (125 ml) green beans
¼ cup (60 ml) neutral-flavoured oil
¼ cup (60 ml) olive oil
½ shallot, diced
1 tsp (5 ml) Dijon mustard
1 tbsp (15 ml) red wine vinegar
2 sprigs oregano, stems removed
Instructions
- Preheat barbecue to medium-high heat.
- Slice zucchinis, eggplant and peppers in half lengthwise. Cut red onion into quarters. Place all vegetables in a large bowl, add neutral oil and season to taste. Toss until everything is coated evenly. Place vegetables on grill and close lid for 10 minutes. Remove green beans and flip remaining vegetables and grill on other side for another 10 minutes or until all vegetables are fork tender. Remove and plate on a large serving platter.
- In a small saucepan on medium heat, heat olive oil. Add shallots and reduce heat to medium-low, cook for about 5 to 8 minutes until shallots are translucent. Remove from heat and add mustard and vinegar. Top vegetables with warm dressing and garnish with oregano leaves.
Drink Pairings
ORZO SALAD
Ingredients
Serves 4 to 5
2 tbsp (30 ml) neutral-flavoured oil
2 zucchinis, cut into ½-in (1.25 cm) cubes
4 cups (1 L) orzo, cooked and cooled
¼ cup (60 ml) olive oil
½ lemon, juice only
1 cup (250 ml) Parmesan, grated
½ cup (125 ml) pine nuts, toasted
1 cup (250 ml) sun-dried tomatoes, chopped
Instructions
- In a large cast iron skillet on medium heat, heat oil. Add zucchini. Cook for 10 to 15 minutes stirring occasionally. Zucchini should still firm with a bit of colour. Remove from pan and set aside.
- In a large mixing bowl, add cooled orzo. Dress with ¼ cup (60 ml) olive oil, lemon juice and season to taste. Go easy on salt because sun-dried tomatoes can be salty. Add cooled zucchini, Parmesan, toasted pine nuts and sun-dried tomatoes. Stir and serve.
Drink Pairings
GREEN CHOPPED SALAD
Ingredients
Serves 6
4 cups (1 L) summer lettuces and greens
1 cucumber, sliced into ribbons with a spiralizer, or cut into slices
2 celery stalks, thinly sliced, plus leaves from celery heart
1 cup (250 ml) pea shoots, can substitute for more summer greens
½ red endive, thinly sliced
¼ cup (60 ml) extra-virgin olive oil
¼ cup (60 ml) champagne vinegar
½ lemon, juice only
1 tsp (5 ml) Dijon mustard
1 tsp (5 ml) honey
2 tbsp (30 ml) chives, sliced
2 tbsp (30 ml) flat leaf parsley, chopped
Instructions
- Arrange summer greens and vegetables on a large platter. Mix remaining ingredients together to make a vinaigrette, season to taste, then dress greens with vinaigrette.
Drink Pairings
GRILLED LEMON BASIL FLATBREAD
Ingredients
Serves 6
¾ cup (175 ml) warm water
1 tsp (5 ml) maple syrup
½ tbsp (7.5 ml) active dry yeast
1 tbsp (15 ml) extra-virgin olive oil, plus extra
1½ cups (375 ml) all-purpose flour, plus extra
¼ cup (60 ml) cornmeal
¾ tsp (4 ml) salt
1½ lemons
1½ cups (375 ml) ricotta cheese
½ tsp (2.5 ml) pepper
4 to 6 marinated artichoke hearts, cut in halves or quarters
4 to 6 marinated artichoke hearts, cut in halves or quarters
pinch red pepper chili flakes
Instructions
- In a large bowl, stir together water, maple syrup and yeast. Set aside for 5 minutes allowing yeast to bloom. If mixture does not become frothy like the head on a beer, yeast may be inactive and you need to start over with a new pack. With a wooden spoon, stir in oil before stirring in flour, cornmeal and salt. Turn out dough on to a lightly floured surface and knead until smooth and firm, about 2 minutes.
- Place dough in a clean, lightly oiled bowl and turn to coat. Cover bowl with plastic wrap or a clean kitchen towel and set aside in a warm corner to rise until almost doubled in size, about 1 hour. Punch down dough, cover bowl and let rise again another 30 minutes. Turn dough out onto a lightly floured surface and cover dough with a towel and let rest for 20 minutes.
- Preheat barbecue to medium-high heat only on 1 side. Lightly oil grill. Combine juice and zest of 1 lemon, ricotta cheese and pepper in a bowl and set aside. Thinly slice remaining half lemon and brush slices lightly with olive oil. Grill over hot side of grill until lightly charred, about 1 minute per side. Remove from barbecue and set aside.
- Dust work surface with flour and roll or stretch dough out into a 16 x 8-in (40 x 20 cm) oval. Brush 1 side lightly with olive oil. Place dough, oiled sided down, onto grill directly over heat. Brush top of dough lightly with oil and cook until underside has browned and bubbles appear on top, about 1 to 2 minutes. Flip and cook until other side has lightly browned, about 1 minute. Move dough to cooler side of barbecue and top with ricotta mixture, grilled lemons, artichokes and about half the basil. Cover grill and cook pizza until toppings are warm, about 3 to 5 minutes.
- Transfer pizza to a cutting board, garnish with remaining basil leaves and a sprinkle of red pepper chili flakes. Let stand for a few minutes before slicing. Serve while still warm.
Drink Pairings
ZUCCHINI AND BASIL SOUP
Ingredients
Serves 4
1 cup (250 ml) raw cashews, soaked in hot water for 1 hour and drained
4 cups (250 ml + 750 ml) water, divided
½ tsp (2.5 ml) lemon zest
4 tbsp (60 ml) lemon juice, divided
1 tsp (5 ml) Dijon mustard
½ tsp (2.5 ml) salt, plus extra, to taste
2 tbsp (30 ml) grapeseed oil
1 large leek, trimmed and finely diced
3 celery stalks, trimmed and finely diced
3 garlic cloves, minced
1½ lbs (750 g) zucchini, trimmed and cut into half moon shapes
2 cups (500 ml) Thai basil leaves, roughly chopped, divided, plus extra for garnish
2 cups (500 ml) vegetable stock
Microgreens or edible flowers, for garnish toasted pumpkin seeds, for garnish
Instructions
- In a blender, combine cashews, 1 cup (250 ml) water, lemon zest, 2 tbsp (30 ml) lemon juice, mustard and salt until smooth. Transfer to a bowl and refrigerate until ready to use.
- In a large saucepan over medium heat, heat oil. Add leek, celery and a pinch of salt. Cook, stirring occasionally, until vegetables have softened but have not browned, about 5 minutes. Stir in garlic and cook until fragrant, about 1 minute. Stir in zucchini and cook for 1 minute before adding half the basil, vegetable stock and 3 cups (750 ml) water. Bring soup to a simmer and cook, stirring occasionally, until zucchini is tender yet still bright green, about 8 minutes. Stir in remaining basil and remove saucepan from heat.
- Working in batches, transfer hot soup to a blender and combine until smooth. Blend in 2 tbsp (30 ml) lemon juice and season to taste. Divide among serving bowls and garnish with cashew cream, microgreens, toasted pumpkin seeds and extra basil. Serve immediately.
Drink Pairings
CURRIED CARROT HUMMUS
Ingredients
Serves 2 to 3
1 cup (250 ml) canned chickpeas
2 garlic cloves, divided
1 tbsp (15 ml) curry powder
4 medium carrots, peeled and steamed
½ cup (125 ml) water
¼ cup (60 ml) tahini
½ lemon, juice only
salt and pepper, to taste
1 tbsp (15 ml) olive oil
1 tbsp (15 ml) fresh parsley, chopped
Instructions
- In a food processor, add chickpeas, 1 garlic clove, curry powder, carrots, water, tahini and lemon juice and blend on high until smooth. Add salt and pepper to taste.
- In a small saucepan over high heat, warm oil. Add parsley and remaining garlic clove. Cook until garlic starts to brown, about 3 minutes. Place carrot hummus into a serving dish and drizzle with parsley-garlic oil. Serve with pita bread or crackers. Can be refrigerated for up to 1 week.