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.
Drink Pairings
LOX SALAD WITH AVOCADO PURÉE
Ingredients
Serves 4
AVOCADO PURÉE:
1 ripe avocado
1 tbsp (15 ml) champagne vinegar
1 tbsp (15 ml) lemon juice
2 tbsp (30 ml) crème fraîche
1 tsp (5 ml) chives, chopped
DILL VINAIGRETTE:
1 tsp (5 ml) champagne vinegar
2 tsp (10 ml) lemon juice
1 tbsp (15 ml) extra-virgin olive oil
1 tsp (5 ml) chopped dill
¼ tsp (1 ml) grated lemon zest
salt and pepper, to taste
LOX SALAD:
12 oz (340 g) cold smoked salmon lox, divided
¼ bulb fennel, shaved thin
½ candy cane beet, shaved thin
¼ yellow beet, shaved thin, then julienned
fennel fronds, for garnish
Instructions
- To make AVOCADO PURÉE: Place all ingredients in a blender and blend on high until smooth. Put purée in bowl and place plastic wrap directly on top to prevent browning. Use as soon as possible. This purée can be refrigerated for up to 24 hours, but will start to brown.
- To make DILL VINAIGRETTE: In a small bowl, mix all ingredients until combined, set aside.
- To make LOX SALAD: On each serving plate, spread 3 tbsp (45 ml) of Avocado Purée, then arrange 3 oz (90 g) of lox on top of purée.
- In 3 separate bowls, toss fennel and each type of beet in Dill Vinagrette. Arrange fennel and beets on top of lox. Drizzle remaining dressing on each salad and garnish with fennel fronds.
Drink Pairings
CROQUE MADAME SERVED WITH EASTER EGG RADISH SALAD
Ingredients
Serves 4
8 slices country-style French bread
4 tbsp (60 ml) Dijon mustard
8 slices ham (about 160 g)
8 slices Gruyère cheese (about 160 g)
6 tbsp (90 ml) butter, divided
4 eggs
salt and pepper, to taste
½ cup (125 ml) Gruyère cheese, shredded, divided
BÉCHAMEL SAUCE:
1 tbsp (15 ml) unsalted butter
1 tbsp (15 ml) all-purpose flour
¾ cup (175 ml) whole milk
1 pinch nutmeg
2 tsp (10 ml) kosher salt
1 pinch pepper
EASTER EGG RADISH SALAD:
1 bunch Easter egg radishes, washed
1 tbsp (15 ml) grainy Dijon mustard
2 tbsp (30 ml) red wine vinegar
2 tbsp (30 ml) extra-virgin olive oil
1 tsp (5 ml) shallots, finely chopped
2 tsp (10 ml) mixed chopped herbs (e.g. chives, tarragon, parsley, dill)
1 tsp (5 ml) honey
salt and pepper, to taste
Instructions
- Preheat oven to 375 F (190 C).
- Spread 1 side of each slice of bread with Dijon. Assemble sandwiches with bread, ham and Gruyère slices (2 slices each).
- Heat large frying pan, 2 medium pans or griddle to medium heat. Add 2 tbsp (30 ml) butter. Fry sandwiches until lightly golden, about 2 minutes.
- Remove sandwiches from pan, add 2 more tbsp (30 ml) butter to pan and melt. Return sandwiches to pan, untoasted side down, and cook until lightly golden, about 2 minutes. Transfer sandwiches to a parchment-lined baking pan and bake in oven for 5 minutes, or until cheese has melted.
- Add remaining butter to frying pan and melt over low-medium heat. Gently fry eggs on one side until whites are completely set (sunny side up), season with salt and pepper.
- Remove sandwiches from oven and turn oven to broil.
- Spread 2 tbsp (30 ml) of béchamel on top of each sandwich and top each with ¼ of the shredded cheese. Return sandwiches to oven and broil just until cheese has melted. Top each sandwich with a fried egg and serve with Easter Egg Radish Salad.
- To make BÉCHAMEL SAUCE: In a medium saucepan over medium heat, melt butter. Add flour all at once and mix until no lumps remain, making a roux. Slowly add milk to roux, whisking constantly, until no lumps remain.
- Add nutmeg, salt and pepper. Reduce heat to low and let béchamel simmer for 10 to 15 minutes, stirring occasionally. Set aside.
- To make EASTER EGG RADISH SALAD: Trim each radish stalk, leaving ¼-in (0.5 cm). Halve each radish and transfer to a medium sized bowl.
- In a small bowl, whisk remaining ingredients together and pour over radishes. Toss salad and serve with sandwiches.
Drink Pairings
HEIRLOOM TOMATO TART
Ingredients
Serves 8
10 sheets of phyllo dough, trimmed to size of baking tray
⅓ cup (75 ml) extra-virgin olive oil, divided
9 tbsp (135 ml) plain breadcrumbs, divided
1¼ cups (310 ml) ricotta cheese
½ cup (125 ml) finely grated Parmesan
1 tbsp (15 ml) chopped fresh basil leaves, plus extra for garnish
1 tbsp (15 ml) chopped fresh chives, plus extra for garnish
½ tsp (2 ml) finely grated lemon zest
1 to 2 lbs (500 g to 1 kg) multi-coloured heirloom tomatoes, thinly sliced
salt and pepper, to taste
Instructions
- Preheat oven to 375 F (190 C). Line a large rimmed baking tray with parchment paper and set aside.
- Lay 1 sheet of phyllo on baking sheet, keeping remaining phyllo covered with a damp kitchen towel to prevent drying out. Brush lightly with olive oil and sprinkle all over with 1 tbsp (15 ml) breadcrumbs. Repeat layering with remaining phyllo, olive oil and breadcrumbs. Finish top layer with a brushing of oil.
- In a medium bowl, stir together ricotta cheese, parmesan, basil, chives and lemon zest until well combined. Spread evenly over top of layered phyllo dough, leaving a 1-in (2.5 cm) border around edges.
- Bake until phyllo is golden brown and crisp, about 25 to 28 minutes. Let tart base cool for 10 minutes before arranging tomato slices on top. Season with salt and pepper to taste before garnishing with additional basil leaves and chopped chives, if desired. Cut into squares and serve.
Drink Pairings
CHERRY TOMATO AND CHERRY COBBLER
Ingredients
Serves 4
3 cups (750 ml) pitted fresh or frozen cherries
1½ cups (375 ml) cherry tomatoes
1 cup (250 ml) granulated sugar, divided
2 tbsp (30 ml) cornstarch
½ tsp (2 ml) salt, divided
1 cup (250 ml) all-purpose flour
1 tsp (5 ml) baking powder
1 tsp (5 ml) finely grated lemon zest
¼ cup (60 ml) chilled unsalted butter, cut into large cubes
½ cup (125 ml) whipping cream
¼ cup (60 ml) toasted sliced almonds, for garnish
icing sugar, for garnish
Instructions
- Preheat oven to 400 F (200 C). Butter four 4-in (10 cm) ramekins and set aside.
- In a large bowl, toss together cherries, tomatoes, ½ cup (125 ml) sugar, cornstarch and ¼ tsp (1 ml) salt. Divide evenly among ramekins.
- In another large bowl, whisk together remaining ½ cup (125 ml) sugar, ¼ tsp (1 ml) salt, flour, baking powder and lemon zest. Add butter and using fingers, rub butter into flour until pea sized crumbs form. Pour in whipping cream and stir with a fork until a shaggy dough forms. Using a spoon, evenly dollop dough over fruit in ramekins. Place ramekins on a baking tray and transfer to oven, bake until topping is golden brown and filling is bubbling, about 20 minutes. Transfer to a wire rack and let cool for 5 minutes before serving. Garnish with a sprinkling of toasted almonds and a dusting of icing sugar.