CARROT TAHINI SALAD WITH CRISPY CHICKPEA CROUTONS
Ingredients
Serves 2 to 3
4 to 5 large carrots
½ cup (125 ml) roughly chopped parsley
TAHINI DRESSING:
½ cup (125 ml) Tahini
2 garlic cloves, roughly chopped
1 lemon, juice only
salt, to taste
2 tbsp (30 ml) maple syrup
¼ cup (60 ml) plain yogurt or sour cream
pinch of cumin
PICKLED CABBAGE:
2 tbsp (30 ml) sugar
1 tbsp (15 ml) salt
1 cup (250 ml) lukewarm water
1 cup (250 ml) white vinegar
1 garlic clove, smashed
2 bay leaves
½ tsp (2 ml) fennel seeds
½ head red cabbage
CRISPY CHICKPEA CROUTONS:
1 x 16 oz (500 ml) can chickpeas
2 tbsp (30 ml) grapeseed oil
1 tsp (5 ml) each, cumin, salt, paprika, pepper, garlic powder
Instructions
- With a vegetable spiralizer, spiral cut carrots using the shredding blade. Toss carrot noodles in Tahini Dressing to coat. Garnish with ½ cup (125 ml) Pickled Cabbage, Crispy Chickpea Croutons and chopped parsley, and serve.
- To make TAHINI DRESSING: In a food processor, blend all ingredients until smooth, set aside. Can be kept refrigerated for up to 1 week. Makes 1 cup (250 ml).
- To make PICKLED CABBAGE: In a medium bowl, combine all ingredients, except for cabbage, and stir until sugar and salt have dissolved. Using a mandoline or very sharp knife, shred cabbage as thin as possible. Fill a 2-cup (500 ml) jar with shredded cabbage and pour liquid over. Leave jar out on counter at room temperature for 2 to 4 hours with the lid on, then refrigerate until ready to use. Will keep up to 4 weeks. Makes 2 cups (500 ml).
- To make CRISPY CHICKPEA CROUTONS: Preheat oven to 375 F (190 C). Rinse chickpeas, dry very well on a clean tea towel. In a large bowl, mix remaining ingredients and coat chickpeas in oil and spices. Spread out on a large non-stick cookie sheet (don’t crowd) and bake for 20 to 25 minutes or until golden brown.
Drink Pairings
ZUCCHINI RIBBON AND KALE CAESAR SALAD WITH CHIMICHURRI CHICKEN
Ingredients
Serves 2
1 large zucchini
1 large bunch (8 to 12 stalks) of Lacinato or Dino Kale
2 tbsp (30 ml) olive oil
½ lemon, juice only
salt and pepper to taste
2 chicken breasts, skin on (optional)
¼ cup (60 ml) grated Parmesan
CHIMICHURRI SAUCE:
2 cups (500 ml) chopped parsley
2 cups (500 ml) chopped cilantro
3 garlic cloves
½ tbsp (7 ml) red pepper chili flakes
¼ cup (60 ml) red wine vinegar
½ lemon, juice only
2 large or 4 small green onions (stems included)
½ cup (125 ml) neutral oil (e.g. grapeseed, avocado, vegetable oil)
1 tsp (5 ml) salt
1 tsp (5 ml) pepper
CAESAR DRESSING:
3 small garlic cloves
1 tbsp (15 ml) Dijon mustard
1 tbsp (15 ml) vinegar
salt and pepper, to taste
2 tbsp (30 ml) mayonnaise
⅓ cup (75 ml) olive oil
¼ cup (60 ml) lemon juice
1 tbsp (15 ml) capers
Instructions
- With a vegetable spiralizer, spiral cut zucchini using the flat blade to produce wide pappardelle-shaped vegetable noodles.
- Remove stalks from kale, thinly slice horizontally to create thin ribbons of kale. Add kale and zucchini noodles to a bowl and coat with olive oil, lemon juice and salt and pepper. Let rest for 10 minutes while making Chimichurri Sauce, recipe follows.
- Marinate chicken breasts in half the Chimichurri Sauce and set aside for 10 to 15 minutes.
- Preheat barbecue or grill to mediumhigh, sear chicken on either side for 6 to 8 minutes, depending on thickness. Once chicken feels firm but not hard, remove from grill and let rest for 5 minutes. Alternatively, preheat oven to 350 F (180 C) and bake for about 20 minutes. Once chicken is cooked and rested, cut into ¼-in (0.5 cm) slices.
- Toss kale and zucchini in Caesar Dressing to taste, add Parmesan and serve alongside sliced chicken and top with remaining Chimichurri Sauce.
- To make CHIMICHURRI SAUCE: In a food processor, pulse all ingredients, except for oil until finely chopped. Add oil and pulse 2 more times, careful not to emulsify oil and vinegar. Set aside until ready to use. Can store refrigerated for up to 2 weeks. Makes 1 cup (250 ml).
- To make CAESAR DRESSING: In a food processor, add all ingredients and blend on high for about 1 minute until smooth. Makes ½ cup (125 ml).
Drink Pairings
CURLY GREEK SALAD WITH AVOCADO PESTO
Ingredients
Serves 2 to 4
1 whole cucumber
½ cup (125 ml) cherry tomatoes, halved
⅓ cup (75 ml) red onion, thinly sliced
⅓ cup (75 ml) kalamata olives, pitted
⅓ cup (75 ml) crumbled feta cheese
AVOCADO PESTO:
2 large ripe avocados
¼ cup (60 ml) basil leaves
1 garlic clove
1 lemon, juice only
3 tbsp (45 ml) water
½ tbsp (7 ml) salt
½ tbsp (7 ml) pepper
Instructions
- With a vegetable spiralizer, spiral cut cucumber using flat blade to produce wide pappardelle-shaped vegetable noodles. Add noodles to a large salad bowl along with tomatoes and red onions. Set salad aside while making the Avocado Pesto, recipe follows.
- Toss salad with dressing until generously coated. Remaining dressing will keep in the refrigerator up to 3 days. Top with crumbled feta and kalamata olives.
- To make AVOCADO PESTO: In a food processor, add all ingredients and blend on high for about 1 minute, or until smooth and creamy. Makes about 1½ cups (375 ml).
Drink Pairings
ZUCCHINI CARROT PAD THAI WITH GARLIC PRAWNS
Ingredients
Serves 2 to 3
3 large zucchinis
2 large carrots
1 red bell pepper, thinly sliced lengthwise into matchsticks
3 garlic cloves, crushed
2 tbsp (30 ml) olive oil
10 prawns, deveined and shelled
salt and pepper, to taste
½ cup (125 ml) chopped cilantro, for garnish
⅓ cup (75 ml) chopped peanuts, for garnish
3 green onions, sliced, for garnish
PEANUT SAUCE:
2 tbsp (30 ml) sesame oil
¼ cup (60 ml) soy sauce
1 lime, juice only
¼ cup (60 ml) peanut butter
2 garlic cloves
1 tbsp (15 ml) grated ginger
1 tsp (5 ml) sugar
1 tsp (5 ml) sriracha (optional)
Instructions
- With a vegetable spiralizer, spiral cut zucchini and carrots using the Angel Hair blade, to look like Angel Hair pasta noodles. Add red pepper, zucchini and carrots to a bowl, set aside.
- In a frying pan over medium heat, add garlic and olive oil. Season prawns with salt and pepper and add to pan. Cook for 2 to 3 minutes on each side until no longer translucent.
- Toss vegetables with Peanut Sauce and move to serving dishes. Garnish with cilantro, peanuts, green onions and top with prawns.
- To make PEANUT SAUCE: In a food processor, blend all ingredients until smooth. Set aside. Can store refrigerated for up to 1 week. Makes about ¾ cup (180 ml).
Drink Pairings
SPICED STEAK SERVED WITH GRILLED RAPINI SALAD AND SALSA VERDE
Ingredients
Serves 4
1 tbsp (15 ml) chili powder
1 tsp (5 ml) ground cumin
½ tsp (2 ml) red pepper chili flakes
2 large garlic gloves, minced and mashed with 1 tsp (2 ml) sea salt
2 tsp (10 ml) Worcestershire sauce
1 tsp (5 ml) sugar
1 tsp (5 ml) pepper
1 tbsp (15 ml) vegetable oil
2 lb (1 kg) hangar or skirt steak, trimmed
GRILLED RAPINI SALAD:
1 bunch rapini, ends trimmed, blanched and drained
¼ cup (60 ml) olive oil
3 tbsp (45 ml) balsamic vinegar
2 tsp (10 ml) kosher salt
½ tsp (2 ml) pepper
2 garlic cloves, minced
1 cup (250 ml) ½-in (1.25 cm) diced strawberries
ripped mint leaves, about a handful
¼ cup (60 ml) grated Parmesan
SALSA VERDE:
1 lb (500 g) tomatillos, about 10 to 12, husk removed, and rinsed
2 jalapeño or 4 serrano peppers, stemmed
1 bunch fresh cilantro, roughly chopped
1 garlic clove, minced
¼ cup (60 ml) water
½ cup (125 ml) finely chopped white onion
Instructions
- In a small bowl, mix together all ingredients, up to steak, until well blended. Rub all over meat and marinate in a resealable plastic bag; refrigerate for at least 30 minutes or up to 1 day.
- Grill steak on a well-oiled rack set about 4-in (10 cm) over hot coals or a medium-high heat barbecue, or in a hot, well-seasoned ridged grill pan over medium-high heat, 3 to 5 minutes on each side, or until just springy to touch, for medium-rare. Allow steak to rest on a cutting board 5 minutes and cut across the grain on the diagonal into thin slices.
- Serve with Grilled Rapini Salad and Salsa Verde.
- To make GRILLED RAPINI SALAD: Preheat grill to medium. Add rapini and grill, turning once, until slightly charred, remove and place in a mixing bowl.
- Mix together olive oil, balsamic vinegar, salt, pepper and garlic. Drizzle over rapini until well covered. Garnish with strawberries, mint leaves and Parmesan.
- To make SALSA VERDE: Preheat broiler. Roast the tomatillos and chilies on a baking sheet 4-in (10 cm) below the preheated broiler until they have dark spots and are blackened, about 5 minutes. Flip over and roast other side, 4 to 5 minutes.
- Add roasted tomatillos, chilies and remaining ingredients, except onions, into a food processor. Blend to a coarse purée. Transfer to serving bowl and mix in onion. Season with salt and pepper. Makes about 1½ cups (625 ml).
Drink Pairings
CHILLIWACK CORN ON THE COB WITH HERB LEMON BUTTER
Ingredients
Serves 4
4 ears of corn
6 tbsp (90 ml) butter, softened
2 tbsp (30 ml) chopped mixed herbs (parsley, chives, tarragon and mint)
1 tsp (5 ml) lemon zest
1 tsp (5 ml) salt
2 tbsp (30 ml) grated Parmesan
1 pinch smoked paprika or cayenne pepper (optional), or to taste
Instructions
- Clean corn cobs by pulling husks of corn back, but do not remove. Remove and discard silk under husks. Tie the husks together with another piece of husk.
- In a small bowl, mix together butter, herbs, lemon zest and salt. Set aside.
- Bring a pot of salted water to a boil. Once boiling, blanch corn cobs for 2 minutes, by holding husk and dipping just corn cob in.
- Preheat grill to medium-high. Wrap husks in foil to prevent burning and grill corn until golden on all sides, about 5 to 8 minutes total.
- Spread herb butter all over corn cobs and sprinkle with Parmesan, smoked paprika and extra herbs (if desired) before serving.
Drink Pairings
SALT SPRING ISLAND COFFEE-BARBECUED RIBS SERVED WITH SPICED PEMBERTON POTATO WEDGES
Ingredients
Serves 4 to 6
2 tbsp (30 ml) finely ground Salt Spring Island Metta Espresso beans
1 tbsp (15 ml) smoked paprika
2 tsp (10 ml) cayenne pepper, plus extra if desired
1 tbsp (15 ml) mustard powder
1 tbsp (15 ml) each, kosher salt and pepper
2 tbsp (30 ml) brown sugar
1 tsp (5 ml) each, garlic and onion powder
1 tsp (5 ml) cocoa powder
2 racks baby back or St. Louis-style ribs, silverskin removed
SALT SPRING ISLAND COFFEE BARBECUE SAUCE:
2 tsp (10 ml) kosher salt
½ tsp (2 ml) pepper
1 tbsp (15 ml) smoked paprika
1 tsp (5 ml) mustard powder
¼ cup (60 ml) brown sugar
1 small onion, chopped
2 garlic cloves, chopped
2 tbsp (30 ml) Worcestershire sauce
½ cup (125 ml) apple cider vinegar
½ cup (125 ml) Salt Spring Island Metta Espresso, freshly made
½ cup (125 ml) ketchup
¼ cup (60 ml) molasses
SPICED PEMBERTON POTATO WEDGES:
3 lbs (1.5 kg) German Butterball potatoes
¼ cup (60 ml) extra-virgin olive oil
1 tbsp (15 ml) garlic powder
1 tbsp (15 ml) kosher salt
1 tsp (5 ml) smoked paprika
½ tsp (2 ml) cayenne pepper
¼ tsp (1 ml) pepper
Instructions
- Mix all dry ingredients together then rub each rack liberally with the dry rub. Marinate in refrigerator overnight or use right away.
- Preheat oven to 200 F (93 C). Place ribs in large baking pan (with sides) and cover with foil. Bake ribs for 7 to 8 hours until very tender but not falling apart. Ribs can be refrigerated for up to 3 days at this point.
- Heat barbecue to low. Grill ribs, basting with Salt Spring Island Coffee Barbecue Sauce and turning every 5 minutes, until ribs are covered with sauce and caramelized, about 20 to 30 minutes. Serve with Spiced Pemberton Potato Wedges.
- To make SALT SPRING ISLAND COFFEE BARBECUE SAUCE: In a medium saucepan over medium heat, simmer all ingredients for about 30 minutes until onions and garlic are cooked and flavours have come together. Purée sauce until smooth. Sauce can be frozen up to 1 month or refrigerated for up to 1 week. Makes 1 cup (250 ml).
- To make SPICED PEMBERTON POTATO WEDGES: Preheat oven to 375 F (190 C). Cut potatoes into 6 to 8 wedges per potato. Toss wedges with remaining ingredients and place on a parchment-lined baking tray. Bake for about 40 minutes, turning halfway through, until wedges are soft on the inside and golden brown and crisp on the outside.
Drink Pairings
TOMATO AND FARRO STEW
Ingredients
Serves 6
STEW:
1 cup (250 ml) water
½ cup (125 ml) farro
1 pinch sea salt
1 eggplant, skin on, about 1 lb (500 g)
5 tbsp (75 ml) extra-virgin olive oil, divided
1 medium yellow onion, finely chopped
2 garlic cloves, finely chopped
2 parsnips, peeled, halved lengthwise, sliced
½-in (1 cm) thick
2 carrots, peeled, halved lengthwise, sliced
½-in (1 cm) thick
½ tsp (2 ml) sea salt
1 tsp (5 ml) cinnamon
2 tbsp (30 ml) tomato paste
28 oz (796 ml) can tomatoes, preferably fire-roasted
2½ cups (625 ml) beef stock
½ cup (125 ml) seedless golden raisins
½ cup (125 ml) chopped dried apricots
⅓ cup (75 ml) oil-packed sun-dried tomatoes, drained and chopped
½ tsp (2 ml) crushed red pepper flakes
chopped flat-leaf parsley, for garnish
HERBED LEMON CRÈME FRAÎCHE:
1 cup (250 ml) crème fraîche (substitute plain yogurt or sour cream)
2 tbsp (30 ml) chopped flat-leaf parsley
1½ tbsp (22 ml) finely chopped fresh chives
2 tsp (10 ml) chopped fresh tarragon
2 tsp (10 ml) finely grated lemon zest
1 tbsp (15 ml) lemon juice
sea salt and freshly ground black pepper
Instructions
- To make STEW: In a small saucepan bring water, farro and salt to a boil. Reduce heat to simmer, cover, cook until tender, but slightly chewy, 20 to 25 minutes. Drain remaining liquid and set aside.
- Cut eggplant into 1-in (2.5 cm) pieces. Heat a large frying pan over medium-high heat. Add 3 tbsp (45 ml) oil. When hot, add eggplant, sauté until slightly soften. Transfer to a bowl and set aside.
- Heat a large Dutch oven over medium-high heat. Add remaining oil. Add onion and garlic and sauté until onions are lightly golden. Mix in parsnips, carrots, eggplant, salt and cinnamon, stirring, until fragrant, 1 minute. Stir in tomato paste and cook for 1 minute.
- Add can tomatoes with juice, scraping up bits from bottom of saucepan. Add stock, raisins, apricots, sun dried tomatoes and pepper flakes and bring to a boil. Reduce heat to simmer, cook covered until carrots are fork tender, 15 minutes. Stir occasionally.
- In a bowl, stir together all HERBED LEMON CRÈME FRAÎCHE ingredients. Add salt and pepper to taste. Cover and refrigerate.
- Stir cooked farrow into stew during final minute of cooking. Add salt and pepper to taste. Serve in heated serving bowls and garnish with Herbed Lemon Creme Fraiche and chopped parsley.
Drink Pairings
TOMATO TARTS
Ingredients
Serves 8
2 cups (500 ml) small tomatoes, assorted colours
2 tbsp (30 ml) kosher salt
14 oz (397 g) package puff pastry, thawed
1 cup (250 ml) diced sweet onion
4 tbsp (60 ml) olive oil, divided
1 tbsp (15 ml) Dijon mustard
1¼ cups (300 ml) grated Gruyère cheese
freshly ground black pepper, to taste
4 black olives, pitted and halved, for garnish
fresh basil leaves, cut into ribbons, for garnish
Instructions
- Preheat oven to 400 F (200 C).
- Cut tomatoes in ⅛-in (3 mm) slices. Place slices on a cooling rack over a cookie sheet so they can drain. Sprinkle with salt and let stand for an hour.
- Roll out puff pastry on a lightly floured surface to a thickness of ⅛-in (3 mm). Using a large cookie cutter, cut into circles and fit into eight 3-in (7.5 cm) 2-piece tart pans. Prick dough all over with a fork and refrigerate for about 1 hour.
- Remove tart pans from refrigerator. Cover each with a piece of parchment paper and fill with pie weights and place on a baking sheet. Bake for 15 minutes, remove parchment paper and pie weights and bake an additional 10 minutes, or until sides are slightly golden. Remove from oven, place on cooling rack and cool to room temperature.
- In a frying pan over medium heat, cook onion in 2 tbsp (30 ml) olive oil about 5 minutes, until transparent and soft, stirring often. Cool to room temperature.
- Brush bottom of cooled tart shells with Dijon mustard. Add grated cheese and top with onions. Add tomatoes, overlapping slightly. Brush tomatoes with olive oil and season with pepper to taste. (No salt as tomatoes are already salted.) Place tart pans on baking sheet.
- Bake for 10 to 15 minutes, until pastry is golden and cheese has melted. Remove from oven and garnish with black olives and basil. Serve immediately or let cool to room temperature.
Drink Pairings
TOM YUM SOUP
Ingredients
Serves 4
4 cups (1 L) chicken broth
2 stalks lemongrass, trimmed, crushed with a side of a cleaver and cut into 1-in (2.5 cm) pieces
3 fresh or frozen kaffir lime leaves
2 to 3 Thai red chilies, seeded and finely sliced
1 x 10 oz (284 ml) can straw mushrooms, drained and halved
¼ lb (50 g) oyster mushrooms, cleaned and coarsely chopped
½ lb (250 g) medium or small shrimp, peeled and deveined
¼ cup (60 ml) lime juice
3 tbsp (45 ml) fish sauce, or to taste
cilantro sprigs and chopped green onions, for garnish
Instructions
- In a saucepan, bring broth and lemongrass to a boil over high heat. Add lime leaves and chilies and bring back to a boil. Lower to medium-high heat and cook for a further 5 minutes.
- Add mushrooms and shrimp and bring to a boil. Cook for 1 minute or until shrimp are opaque and cooked.
- Remove from heat and add lime juice and fish sauce, to taste. Serve in warm serving bowls and garnish with cilantro and green onions.