ROSE PETAL CHICKEN SERVED WITH HIBISCUS, BEET AND FETA SALAD
Ingredients
Serves 4
7 garlic cloves, divided
2 tsp (10 ml) ground cinnamon
2 tbsp (30 ml) lemon juice
2 tsp (10 ml) dried thyme
1 tsp (5 ml) ground cumin
2 tsp (10 ml) each, salt and pepper, plus extra for seasoning
¼ cup + 1 tbsp (60 ml + 15 ml) olive oil, divided
2 tbsp (30 ml) rosewater
8 chicken thighs, skin-on, bone-in
½ tsp (2 ml) red pepper chili flakes
½ cup (125 ml) pomegranate molasses
⅓ cup (75 ml) chicken stock
2 tbsp (30 ml) chopped flat leaf parsley
3 tbsp (45 ml) toasted pine nuts
fresh edible rose petals, for garnish
HIBISCUS, BEET AND FETA SALAD:
1 cup + 6 tbsp (250 ml + 90 ml) water, divided
¾ cups (175 ml) granulated sugar
¼ cup (60 ml) dried hibiscus flowers (Available at specialty grocery stores)
⅓ cup + 2 tbsp (105 ml) extra-virgin olive oil, divided
salt and pepper, to taste
6 branches of thyme
2 tsp (10 ml) Dijon mustard
2 tbsp (30 ml) red wine vinegar
4 cups (1 L) watercress, washed and dried
4 cups (1 L) baby spinach, washed and dried
4 oz (125 g) crumbled feta cheese
½ cup (125 ml) mint leaves, roughly chopped
1 green onion, thinly sliced into rounds
Instructions
- 1 Preheat oven to 350 F (180 C).
- In a blender, combine 6 minced garlic cloves, cinnamon, lemon juice, thyme, cumin, salt and pepper, ¼ cup (60 ml) oil and rosewater. Place chicken in a baking dish and pour sauce over top. Cover baking dish with plastic wrap and refrigerate for at least 2 hours, up to 6 hours.
- When ready to cook chicken, in a medium bowl, whisk together chili flakes, pomegranate molasses, chicken stock and remaining 1 minced garlic clove
- Warm remaining 1 tbsp (15 ml) oil in a cast iron or ovenproof skillet over medium-high heat. Add chicken, skin side down, and cook until browned on both sides, about 8 minutes total. Remove chicken from pan and set aside. Pour out excess fat from pan before adding pomegranate molasses mixture. Bring to a boil, using a wooden spoon scrape bottom of pan to loosen any browned bits. Allow mixture to reduce by about half before adding chicken back to pan. Coat chicken in sauce and transfer pan to oven to cook chicken, 18 to 20 minutes. Remove from oven and baste chicken with pan sauce. Transfer to a serving platter and drizzle with any remaining pan juices. Garnish with parsley, pine nuts and rose petals. Serve alongside Hibiscus, Beet and Feta Salad.
- To make HIBISCUS, BEET AND FETA SALAD: In a small saucepan, bring 1 cup (250 ml) water, sugar and dried hibiscus to a boil over high heat. Once sugar has dissolved, remove from heat and allow to cool to room temperature. Strain, discard hibiscus flowers and reserve syrup until ready to use. Syrup may be made ahead and refrigerated for up to 2 weeks in an airtight container
- Preheat oven to 400 F (200 C).
- Wash beets and trim tops to within 1-in (2.5 cm) of beet. Reserve beet tops for another use. Lay each beet on a sheet of tinfoil, drizzle each with 1 tsp (5 ml) oil and 1 tbsp (15 ml) water. Sprinkle with some salt and pepper and place 1 thyme branch next to each beet. Wrap each beet tightly before placing in a roasting pan or on a rimmed baking sheet. Roast until beets can easily be pierced with a fork, about 50 to 60 minutes. When cool enough to handle, but still warm, rub skins off beets using a paper towel.
- In a medium bowl, whisk together remaining ⅓ cup (75 ml) oil, mustard, red wine vinegar and ¼ cup (60 ml) hibiscus syrup until well combined. Adjust seasoning to taste with salt and pepper. Cut beets into wedges and toss in dressing.
- Scatter watercress and spinach over a large platter before topping with beet wedges, crumbled feta, mint and green onions. Drizzle with a couple tablespoons of dressing before serving. Serve any remaining dressing alongside.
Drink Pairings
BRAISED NEW POTATOES WITH EDAMAME AND LEEKS
Ingredients
Serves 5 to 6
3 tbsp (45 ml) butter
1 bunch baby leeks, (or 2 to 3 leeks) green parta removed, white parts cleaned and cut into 2-in (5 cm) lengths, halved vertically
4 to 5 spring green garlic cloves, peeled
1 lb (500 g) small new potatoes rinsed and dried, halved
1 cup (250 ml) chicken or vegetable stock
1 tbsp (15 ml) brown sugar
1 cup (250 ml) frozen edamame, thawed
1 tsp (5 ml) fresh thyme
1 handful chopped mint
salt and pepper, to taste
Instructions
- In a heavy-bottomed saucepan, melt butter over medium heat and gently sauté leeks and garlic cloves until they soften, but do not brown. Add potatoes and fry until they colour, stirring frequently so leeks do not burn.
- Stir in stock and sugar; bring to a simmer. Simmer over low heat until potatoes are nearly fork-tender and liquid has evaporated by half and is syrupy. Stir in edamame, cover until they are hot. Mix in thyme and chopped mint. Season to taste.
Drink Pairings
SHREDDED RADISH AND KALE SLAW
Ingredients
Serves 4 to 6
½ cup (125 ml) lemon juice
3 tbsp (45 ml) extra-virgin olive oil
2 tbsp (30 ml) honey
1 tbsp (15 ml) Dijon mustard
1 garlic clove, finely minced
1 tsp (5 ml) ground cumin
1 pinch red pepper chili flakes
3 cups (750 ml) packed finely shredded kale, destemmed, about 1 bunch
½ tsp (2 ml) salt
2 cups (500 ml) packed and finely shredded red cabbage
½ cup (125 ml) thinly sliced Heirloom or red radishes
1 cup (250 ml) shredded carrots
½ cup (125 ml) thinly sliced green onions (white and green parts)
2 stalks celery, thinly sliced on bias
¼ red onion, finely chopped
½ cup (125 ml) coarsely chopped cilantro
½ cup (125 ml) torn mint leaves (optional)
1 cup (250 ml) roasted and unsalted pumpkin seeds
½ cup (125 ml) dried cranberries
Instructions
- In a mixing bowl, whisk together until emulsified, lemon juice, olive oil, honey, mustard, garlic, cumin and chili flakes. Season with salt and pepper. Set aside.
- Place kale in a large bowl and sprinkle salt over top. Massage salt into kale until it breaks down and softens, about 30 seconds. Add remaining ingredients, while drizzling some of the vinaigrette over mixture. Toss well to combine. Allow to rest in refrigerator for at least 30 minutes and up to a day, to infuse flavours. If a crunchier slaw is preferred, only pour half the vinaigrette and serve remainder on side.
Drink Pairings
HALLOUMI WITH PEA AND RADISH SALAD
Ingredients
Serves 2
1 tsp + 3 tbsp (5 ml + 45 ml) extra-virgin olive oil, divided
1 block halloumi cheese, cut into ½-in (1.25 cm) slices
3 tbsp (45 ml) lemon juice
1 tsp (5 ml) honey
1 cup (250 ml) frozen petite green peas, blanched and shocked
16 snap peas, strings removed
4 radishes, thinly sli
1 cup (250 ml) pea shoots
1 cup (250 ml) pea sprouts
1 cup (250 ml) pea tips
Instructions
- Heat a frying pan over medium-high heat, add 1 tsp (5 ml) olive oil and fry halloumi until golden brown on each side, about 2 to 3 minutes per side.
- Mix remaining ingredients together and place on a serving platter or 2 dinner plates. Top with fried halloumi.
Drink Pairings
GNOCCHI WITH PEAS, PANCETTA AND LEMON
Ingredients
Serves 4
1 x ½-in (1.25 cm) slice Pancetta, cut into cubes
½ cup (125 ml) extra-virgin olive oil, divided
1 clove garlic, minced
1 cup (250 ml) frozen petite green peas
1 lemon, zest and juice, divided
salt and pepper, to taste
¼ cup (60 ml) Parmigiano Reggiano, grated, plus extra for garnish
basil leaves, for garnish
pea shoots tips, for garnish
RICOTTA GNOCCHI:
2 cups (500 ml) Ricotta cheese
2 eggs
½ cup (125 ml) grated Parmigiano Reggiano cheese
1 tbsp (15 ml) salt
1 tsp (5 ml) pepper
1 pinch grated nutmeg
1¼ cups (310 ml) all-purpose flour, plus extra
Instructions
- Bring a large pot of water to a boil. Add enough salt to water so it’s as salty as seawater.
- While water is heating, place a large sauté pan over medium heat. Add pancetta and cook until fat has rendered and pancetta is crisp. Drain and discard fat. Add half the olive oil and garlic to pan and reduce heat to low. Heat just until garlic is fragrant then remove pan from heat.
- Once water is boiling, add gnocchi, continue cooking until gnocchi floats to surface. Add peas to water and cook for 30 seconds. Reserve 3 tbsp (45 ml) of cooking water and add it to sauté pan. Drain gnocchi and peas and add to sauté pan along with lemon juice. Toss until gnocchi is coated with olive oil and everything is mixed. Season with salt and pepper.
- Plate gnocchi individually or family style. Drizzle with remaining olive oil and sprinkle with Parmigiano Reggiano. Garnish with lemon zest, basil leaves and pea shoots.
- To make RICOTTA GNOCCHI: In a bowl, whisk thoroughly together Ricotta, eggs, Parmigiano Reggiano, salt, pepper and nutmeg. Add flour and mix with a wooden spoon just until dough comes together in a ball, then cut into 4 pieces.
- Place 1 piece of dough on a well-floured counter and roll into a ¾-in (2 cm) thick log. Cut log into 1-in (2.5 cm) pieces and place gnocchi on a floured sheet pan. Repeat with remaining dough.
- Gnocchi can be cooked at this point, or frozen in a single layer, then bagged in a resealable freezer bag and kept in freezer for up to 1 month.
Drink Pairings
CRUSHED PEA BRUSCHETTA
Ingredients
Serves 8
2 cups (500 ml) frozen petite green peas
3 tbsp + ¼ cup (45 ml + 60 ml) extra-virgin olive oil, divided
salt and pepper, to taste
¼ cup (60 ml) crème fraîche
zest of 1 lemon, divided
juice of half a lemon
1 cup (250 ml) ricotta cheese
1 baguette, cut into 1-in (2.5 cm) slices on bias
4 oz (125 g) Pecorino Romano cheese, shaved, for garnish
chopped chives, for garnish
pea sprouts, for garnish
Instructions
- Preheat oven broiler to low.
- Bring a large pot of water to a boil, add enough salt so it’s as salty as seawater. Blanch peas in boiling water for 30 seconds. Remove peas and shock in ice bath. Drain well.
- In a food processor, add blanched peas, 3 tbsp (45 ml) olive oil, salt and pepper, crème fraîche, half of lemon zest and lemon juice and process until chunky.
- In a small bowl, mix remaining lemon zest, ricotta cheese, and salt and pepper to taste.
- Brush baguette slices on one side with olive oil and season with more salt and pepper. Broil oiled side for 1 to 2 minutes, or just until bread is golden brown. Remove from oven and spread 2 tbsp (30 ml) of ricotta mixture on each slice, then top each slice with 2 tbsp (30 ml) of pea purée. Drizzle remaining olive oil on each bruschetta. Garnish with Pecorino shavings, chives and pea sprouts.
Drink Pairings
CAULIFLOWER TURMERIC BURGER WITH PICKLED ONIONS
Ingredients
Serves 2
1 small cauliflower head
1 tsp (5 ml) ground turmeric
1 tbsp (15 ml) Thai red chili paste (Nam Prik Pao
1 tbsp (15 ml) melted coconut oil
¼ cup (60 ml) sour cream
¼ cup (60 ml) almond butter
1 tbsp (15 ml) lime juice
1 tbsp (15 ml) chopped fresh cilantro
2 tsp (10 ml) fish sauce
2 tsp (10 ml) light brown sugar
2 wholegrain burger buns, halved
2 leaves curly lettuce
PICKLED ONIONS
½ cup (125 ml) red wine vinegar
2 tbsp (30 ml) granulated sugar
½ tsp (2 ml) salt
1 small red onion, sliced into ⅛-in (0.25 cm) thick rings
Instructions
- Preheat oven to 425 F (220 C).
- Remove leaves and trim stem of cauliflower. Place cauliflower, stem up, on a cutting board. With a large knife, slice down either side of stem, trimming off florets. Reserve these florets for another use. Slice lengthwise down centre of stem, producing 2 cauliflower steaks and place on a parchment-lined baking sheet.
- In a small bowl, whisk together turmeric, chili paste and coconut oil. Spread mixture evenly all over cauliflower steaks. Roast cauliflower for 10 minutes before flipping over and roasting another 10 to 15 minutes. Cauliflower steaks should start to caramelize on edges but should still be quite firm in centre.
- While cauliflower is roasting, in a medium bowl, whisk together sour cream, almond butter, lime juice, cilantro, fish sauce and brown sugar. Spread cut side of bottom buns with a generous spread of sauce. Top with cauliflower steak, lettuce and some Pickled Onions. Spread some more sauce on top bun before placing on top of onions. Serve immediately.
- To make PICKLED ONIONS: In a small saucepan, combine vinegar, sugar and salt. Bring to a simmer over medium heat and stir in onion rings. Bring mixture back to a simmer and cook for 30 seconds. Pour hot pickled onions into a bowl and let cool to room temperature. Rings will turn glassy as they cool. Cover and store in an airtight container in refrigerator for up to 3 weeks. Makes about 1 cup (250 ml).
Drink Pairings
SPRING GREENS BURGER WITH PICKLED CARROTS
Ingredients
Serves 6
1 tbsp (15 ml) grapeseed oil, divided
1 medium yellow onion, finely chopped
2 garlic cloves, minced
2 cups (500 ml) frozen green chickpeas, thawed
2 cups (500 ml) chopped, lightly packed fresh kale le
1 x 8 oz (250 g) package frozen spinach leaves, thawed, water squeezed out, chopped
1 cup (250 ml) chopped, lightly packed fresh mint leaves
½ cup (125 ml) rolled oats
1 large egg
½ cup (125 ml) brown rice flour
finely grated zest of 1 lemon
2 tbsp (30 ml) chia seeds
salt and pepper, to taste
1 cup (250 ml) plain Greek yogurt
3 tbsp (45 ml) tahini
6 wholegrain burger buns, halved
2 cups (500 ml) baby mixed greens, to serve
PICKLED CARROTS:
3 large heirloom carrots
2 tbsp (30 ml) roughly chopped dill
1 pinch coarsely ground black pepper
1 cup (250 ml) white wine vinegar
½ cup (125 ml) granulated sugar
1 tbsp (15 ml) kosher salt
Instructions
- Warm half the oil in a frying pan over medium heat. Add onion and cook, stirring often, until softened. Add garlic and continue to cook another 2 minutes.
- In a food processor fitted with steel blade attachment, add onion mixture, chickpeas, kale, spinach, mint, oats, egg, rice flour, lemon zest, chia seeds and a good pinch of salt and pepper. Pulse until well combined. Mixture will easily hold together when pressed together. Shape mixture into 6 patties, place on a parchment-lined baking tray and freeze for 10 minutes.
- Heat remaining oil in a cast iron skillet or non-stick frying pan over medium heat. Cook patties, in batches, until golden brown on each side, about 3 minutes per side.
- In a small bowl, whisk together yogurt and tahini. Spread cut side of bottom buns with yogurt mixture. Top with patties, mixed greens and Pickled Carrots before capping it all off with top bun. Serve immediately.
- To make PICKLED CARROTS: Using a vegetable peeler, peel carrots lengthwise into long, thin ribbons. In a large bowl combine carrot ribbons, dill and pepper. Set aside.
- In a small saucepan, combine vinegar, sugar and salt. Bring just to boiling over medium-high heat. Immediately pour over carrot mixture, stirring to combine, and set aside to cool to room temperature. Cover and chill for 1 hour or up to 3 days. Makes about 1 cup (250 ml).
Drink Pairings
SEEDED BEET BURGER WITH WHITE BEAN AVOCADO SMASH
Ingredients
Serves 4
2 cups (500 ml) peeled and cubed red beets
1 tbsp (15 ml) olive oil
1 cup (250 ml) cooked red quinoa
1 large egg
½ medium yellow onion, diced
2 garlic cloves, minced
¼ cup (60 ml) plain instant oats
2 tbsp (30 ml) sunflower seeds
1 tbsp (15 ml) flax seeds
1 tbsp (15 ml) toasted sesame seeds
1 tsp (5 ml) melted coconut oil
2 tsp (10 ml) lemon juice
1 pinch red pepper chili flakes
½ tsp (2 ml) ground cumin
1 tsp (5 ml) salt
4 wholegrain burger rolls, halved
2 cups (500 ml) baby arugula, for garnish, divided
2 or 3 heirloom tomatoes, sliced, for garnish, divided
WHITE BEAN AVOCADO SMASH:
1 avocado
1 cup (250 ml) cooked white kidney beans
2 oz (60 g) feta cheese
2 tbsp (30 ml) lemon juice
Instructions
- Preheat oven to 350 F (180 C). Toss together cubed beets with oil then place on a rimmed baking sheet. Bake in oven until easily pierced with a knife, about 40 to 50 minutes. Set aside to cool slightly, keep oven on.
- Transfer beets to a food processor fitted with steel blade attachment and pulse a couple of times to achieve a chunky beet paste. Transfer beet mixture to a large bowl, then add quinoa, egg, onion, garlic, oats, sunflower seeds, flax seeds, sesame seeds, coconut oil, lemon juice, chili flakes, cumin and salt. Stir to combine. If texture is too soft, add additional oats until desired consistency is achieved.
- With slightly dampened hands, shape mixture into 4 patties and place on a parchment-lined baking sheet. Bake in oven for 15 minutes before flipping patties over and baking a further 15 minutes.
- Lightly spread White Bean Avocado Smash on cut side of each bottom bun. Top with arugula, warm beet burger patty, a large dollop more of White Bean Avocado Smash and a few slices of tomato before capping it all off with top bun. Serve immediately.
- To make WHITE BEAN AVOCADO SMASH: In a medium bowl, place all ingredients and mash together with a fork until well combined, yet still chunky. Makes about 2 cups (500 ml).
Drink Pairings
LEMON AND ROSEMARY ROASTED CHICKEN WITH NEW POTATOES
Ingredients
Serves 4
¾ lb (340 g) small new potatoes, halved
3 tsp (15 ml) salt, divided
1 tbsp (15 ml) rosemary leaves + 2 to 3 fresh sprigs, divided
6 to 8 garlic cloves, 1 smashed, the rest unpeeled, divided
1 pinch red pepper chili flakes
juice of 2 lemons, divided, halves reserved
3 tbsp (45 ml) extra-virgin olive oil, divided
4 chicken breasts, bone-in, skin-on, 6 to 8 oz (180 to 250 g) each
Instructions
- Preheat oven to 450 F (230 C).
- In a saucepan, place potatoes and cover with cold water. Add 1 tsp (5 ml) salt and bring to a boil over medium-high heat and cook until fork-tender, 6 to 8 minutes; drain and set aside.
- Gather 1 tbsp (15 ml) rosemary leaves, 1 clove smashed garlic, remaining salt and chili flakes. Mince and mash into a paste using a large knife. Transfer paste to large mixing bowl and add juice of 1 lemon and 2 tbsp (15 ml) olive oil. Mix until well blended. Add chicken and mix well to coat.
- Heat remaining olive oil in a large castiron skillet over medium-high heat. Add chicken, skin side down, cover and cook until skin browns, about 5 minutes. Turn chicken; add potatoes and remaining garlic cloves, and drizzle with juice of remaining lemon and any remaining marinade.
- Add rosemary sprigs and squeezed lemon halves to skillet, transfer to oven and roast, uncovered, until chicken is cooked through and skin is crisp, 20 to 25 minutes.