RICOTTA-STUFFED ARTICHOKES
Ingredients
Serves 6
ARTICHOKES:
½ cup (125 ml) fresh lemon juice
6 large fresh artichokes
STUFFING:
1 cup (250 ml) pine nuts, lightly toasted
1 lb (500 g) ricotta cheese
¼ cup (60 ml) extra-virgin olive oil, divided
2 garlic cloves, minced
¼ tsp (1 ml) freshly grated nutmeg
2 tbsp (30 ml) chopped fresh parsley
2 tbsp (30 ml) chopped fresh basil
2 tsp (10 ml) chopped fresh thyme
salt and freshly ground black pepper, to taste
½ cup (125 ml) dry white wine
Instructions
- To prepare ARTICHOKES: Fill a large pot with 2 to 4-in (5 to 10 cm) water and place a steamer basket over top. Bring water to boil over high heat while preparing artichokes.
- Add artichokes to steamer basket, cover and steam, adding more water as needed, until a knife can easily pierce through base of artichokes, about 15 minutes. Remove from pot and allow to cool upside down on wire rack set over a rimmed baking sheet or kitchen towel to catch excess liquid. Remove several centre leaves and, using a melon baller, scoop out fuzzy choke from centre of each artichoke and discard.
- Preheat oven to 375 F (190 C).
- Meanwhile, for STUFFING: Coarsely chop pine nuts in a food processor. Transfer 2 tbsp (30 ml) chopped pine nuts to a small bowl and set aside. Add ricotta, 1 tbsp (15 ml) olive oil, garlic and nutmeg to chopped pine nuts in food processor. Pulse until well combined.
- Transfer ricotta mixture to a bowl and stir in parsley, basil and thyme. Season to taste with salt and pepper. Divide some ricotta mixture stuffing among centre of each artichoke before spooning remaining mixture between artichoke leaves. Pour remaining 3 tbsp (45 ml) olive oil and wine into 9 x 13-in (3.5 L) baking dish before arranging stuffed artichokes inside. Cover dish with foil and bake until artichokes are very tender and stuffing is slightly firm, about 30 to 40 minutes. Uncover and sprinkle with reserved chopped pine nuts and bake uncovered until filling starts to brown, another 10 to 15 minutes. Let stand 10 minutes before serving warm.
Drink Pairings
SPINACH, ASPARAGUS AND PEA PUFFS
Ingredients
Serves 25
1 tbsp (15 ml) olive oil
½ cup (125 ml) chopped asparagus spears
4 oz (125 g) cream cheese, softened
1 large egg, whisked
½ cup (125 ml) fresh or thawed frozen peas
1½ tsp (7 ml) chopped fresh dill
½ cup (125 ml) grated sharp cheddar cheese
1 cup (250 ml) packed chopped spinach
pinch salt
¼ tsp (1 ml) freshly ground black pepper
14 oz (400 g) sheet frozen puff pastry, thawed
2 tbsp (30 ml) melted butter
2 tsp (10 ml) toasted cumin seeds
Instructions
- Preheat oven to 400 F (200 C). Grease a mini muffin pan with cooking spray and set aside.
- Heat oil in a frying pan over medium-high heat and sauté asparagus until tender-crisp, about 3 minutes. Remove pan from heat and stir in cream cheese until melted and well combined. Set aside to cool for 5 minutes before stirring in egg, peas, dill, cheddar cheese, spinach, salt and pepper.
- Roll puff pastry into a 12½-in (31 cm) square and cut into 2½-in (6 cm) squares. Line each muffin cup with a puff pastry square, and press well into base of each cup. Evenly divide filling mixture among cups, then bring 4 pastry points together, covering filling. Lightly brush tops with melted butter and sprinkle with cumin seeds. Bake until golden and puffed, 15 minutes. Allow to cool in pan on a wire rack for 7 minutes before removing puffs from muffin cups with a pairing knife. Enjoy warm or at room temperature.
Drink Pairings
PUMPKIN GNOCCHI WITH WHISKY CREAM SAUCE
Ingredients
Serves 6 as an appetizer 3 as a main
GNOCCHI:
2 cups (500 ml) canned pumpkin purée
½ cup (125 ml) grated Parmesan
2 large eggs
½ tsp (2 ml) ground nutmeg
salt and freshly ground black pepper, to taste
2 cups (500 ml) all-purpose flour, plus extra as needed
CRISPED HERBS:
¼ cup (60 ml) vegetable oil
¼ cup (60 ml) fresh Italian parsley leaves
¼ cup (60 ml) fresh sage leaves
WHISKY CREAM SAUCE:
3 tbsp (45 ml) unsalted butter
2 tbsp (30 ml) all-purpose flour
2 shallots, peeled and finely diced
2 garlic cloves, minced
2 cups (500 ml) vegetable or chicken stock
1 cup (250 ml) rye whisky
⅓ cup (75 ml) whipping cream
¼ cup (60 ml) roasted hazelnuts, roughly chopped, for garnish
Instructions
- To make GNOCCHI: In a large bowl, combine all ingredients except flour and stir with a wooden spoon. Add flour to pumpkin mixture and stir until a sticky dough forms.
- Line a baking sheet with parchment paper and dust well with flour. Dust work surface and hands with flour. Roll out a handful of dough into a ¾-in (2 cm) thick rope. Cut ropes into ¾-in (2 cm) pieces and transfer to baking sheet. Repeat with remaining dough, using more flour as needed. At this point, gnocchi may be frozen in a single layer on baking sheet. Once frozen, transfer to an airtight container and keep frozen up to 6 weeks. Can be cooked directly from frozen.
- When ready to cook and serve gnocchi bring a large saucepan of salted water to a boil.
- Meanwhile, quickly fry parsley and sage. Heat vegetable oil in a medium frying pan over medium heat until hot but not smoking. Add half the parsley leaves. Hold lid above pan as a shield because oil will splatter as soon as fresh parsley is added. When it settles, quickly cover with lid for 5 seconds before removing pan from heat. Remove parsley with tongs to a paper towel-lined plate. Repeat process with remaining parsley and sage leaves. Season with pinch of salt. Set aside.
- For WHISKY CREAM SAUCE: In a large, deep frying pan, melt butter over medium heat. Add 2 tbsp (30 ml) flour and whisk until mixture starts to turn golden brown, about 4 minutes. Add shallots and garlic and cook for 3 minutes. Slowly add stock and whisky while whisking constantly. Bring sauce to a simmer and cook until lightly thickened, about 10 minutes. Whisk in cream and cook another 3 minutes. Season to taste with salt and pepper. Remove from heat and cover to keep sauce warm.
- Add half the gnocchi to boiling water and cook until they rise to surface, about 5 minutes. Transfer gnocchi with a slotted spoon directly into whisky cream sauce. Repeat with remaining gnocchi. Return frying pan to medium-low heat and gently fold gnocchi into sauce to coat.
- To serve, divide gnocchi and sauce among serving bowls. Garnish with fried parsley and sage and a sprinkle of hazelnuts
Drink Pairings
SPAGHETTI SQUASH FRITTERS WITH STILTON AND YOGURT
Ingredients
Serves 4
1 large spaghetti squash
1 leek, halved, washed and thinly sliced
3 tbsp (45 ml) extra-virgin olive oil, divided
6 sprigs fresh thyme, finely chopped
2 eggs, beaten
⅓ cup (75 ml) all-purpose flour
1 tsp (5 ml) kosher salt
½ tsp (2 ml) freshly ground black pepper
1 lemon, zest only
½ cup (125 ml) plain Greek yogurt
¼ cup (60 ml) crumbled Stilton cheese
2 tbsp (30 ml) finely chopped fresh chives, for garnish
Instructions
- To cook spaghetti squash, preheat oven to 375 F (190 C). Cut squash in half lengthwise and scoop out seeds. Place cut- side down on a parchment-lined baking sheet or roasting pan and cover with foil. Bake for 45 minutes to 1 hour, or until squash is tender. Cool. Once cool enough to handle, gently scrape out strands of squash with a fork. Gently pat squash strands dry, removing as much excess liquid as possible. Measure out 3 cups (750 ml) refrigerating any extra for another use.
- Heat 1 tbsp (15ml) oil in a small frying pan over medium heat. Add leek and thyme and sauté until leek is translucent. Remove pan from heat and let cool slightly.
- In a medium-sized bowl combine 3 cups (750 ml) cooked squash, leeks and eggs. Add flour, salt, pepper and lemon zest and mix until combined.
- Heat remaining 2 tbsp (30 ml) oil in a large frying pan until medium hot. To fry fritters, drop tablespoonsful of batter into hot pan allowing space in between. Cook until bottom of each fritter is golden brown, about 1 to 2 minutes. Flip and cook until other side is golden brown. Serve with yogurt, Stilton and chives.
Drink Pairings
PUMPKIN, CHORIZO AND BLACK BEAN SOUP
Ingredients
Serves 4
1 tbsp (15 ml) grape seed oil
4 oz (125 g) cured chorizo, thinly sliced
2 garlic cloves, thinly sliced
3 medium tomatoes, stemmed and chopped
2 cups (500 ml) low-sodium chicken stock
1 lb (500 g) pumpkin or butternut squash, peeled and chopped
salt and freshly ground black pepper, to taste
1 cup (250 ml) cooked black beans, divided
1 avocado, peeled and diced, for garnish
¼ cup (60 ml) sour cream, for garnish
Instructions
- In a medium saucepan, heat oil over medium heat. Add chorizo and garlic and cook, stirring occasionally, until golden and crisp, about 4 minutes. Transfer to a plate and set aside.
- In same saucepan, add tomatoes, stock, pumpkin and salt and pepper. Bring to a simmer over medium heat and cook, slightly covered, until pumpkin is tender, about 12 minutes.
- Remove saucepan from heat and let cool slightly. Using a hand-held immersion blender or food processor, blend until smooth. Warm soup over medium heat before stirring in three quarters of the black beans and cook until heated through, about 3 minutes.
- Divide soup among warmed bowls and top with reserved chorizo, garlic and remaining black beans. Garnish with diced avocado and a dollop of sour cream, if desired. Serve warm.
Drink Pairings
ROASTED VEGETABLE SALAD ON GRILLED ROMAINE HEARTS WITH WALNUT OIL
Ingredients
Serves 6
ROASTED VEGETABLE SALAD:
½ large sweet onion, diced
4 garlic cloves, peeled and minced
1 red bell pepper, seeded and diced
1 yellow bell pepper, seeded and diced
1 small zucchini, diced
2 tbsp (30 ml) olive oil
salt and freshly ground black pepper, to taste
2 tbsp (30 ml) walnut oil
1 tbsp (15 ml) fresh lemon juice
2 tsp (10 ml) liquid honey
2 tbsp (30 ml) chopped fresh basil
¼ tsp (1 ml) crushed red pepper flakes
GRILLED ROMAINE HEARTS:
3 Romaine hearts
2 tbsp (30 ml) olive oil
⅓ cup (75 ml) crumbled feta
extra-virgin olive oil
good-quality balsamic vinegar
salt and freshly ground black pepper
Instructions
- Preheat oven to 400 F (200 C). Position oven rack on top level. Lightly oil a large baking sheet and set aside.
- In a large bowl, combine onion, garlic, peppers and zucchini. Drizzle with 2 tbsp (30 ml) oil and sprinkle with a little salt and freshly ground black pepper. Toss to evenly coat and spread out on prepared baking sheet.
- Bake on top rack for 20 to 30 minutes. Stir occasionally for even roasting. (Careful when opening oven as escaping steam from roasting vegetables can scald.)
- When done as preferred, transfer vegetables to large bowl and stir in walnut oil, lemon juice, honey, basil and pepper flakes. Can be made a day ahead and refrigerated. Bring to room temperature before using.
- Cut Romaine hearts in half, lengthwise. Brush cut sides with olive oil.
- Preheat barbecue grill to medium-high. (Alternatively heat cast iron grill pan over medium-high heat and brush with oil.)
- Place Romaine hearts cut-side down on grill and cook, turning once, until charred and slightly wilted, about 3 minutes depending on heat. Transfer cut-side up to a serving platter. Scatter Roasted Vegetable Salad over top, dividing evenly among Romaine hearts.
- Sprinkle with crumbled feta and drizzle with extra-virgin olive oil, balsamic vinegar and generous grindings of salt and pepper.
Drink Pairings
SPAGHETTI SQUASH PAD THAI
Ingredients
Serves 6 to 8
SAUCE:
2 tbsp (30 ml) freshly squeezed lime juice
2 tbsp (30 ml) seasoned rice vinegar
1 tbsp (15 ml) smooth almond butter
1 tbsp (15 ml) fish sauce or tamari soy sauce
2 tsp (10 ml) sesame oil
2 tsp (10 ml) liquid honey
½ tsp (2 ml) crushed dried chillies, plus extra if desired
chicken broth, optional
salt and freshly ground black pepper, to taste
PAD THAI:
1 medium-sized spaghetti squash
2 tsp (10 ml) unsalted butter
2 eggs, whisked
1 tbsp (15 ml) grape seed oil
2 garlic cloves, smashed and minced
1 tbsp (15 ml) peeled and grated fresh ginger
1 red bell pepper, cored and cut into thin julienne strips
1 cup (250 ml) shelled edamame beans
½ lb (250 g) black tiger prawns, peeled, deveined, tail on (optional)
1 cup (250 ml) very thinly shaved red cabbage
4 whole green onions, julienned
¼ cup (50 ml) chopped unsalted peanuts, roasted
cilantro sprigs, for garnish
Instructions
- In a small bowl, combine all SAUCE ingredients. Whisk to blend. Add a little chicken broth or water, if needed, for a thinner consistency. Add salt and pepper to taste. Set aside.
- To make PAD THAI: Cut squash in half and scrape out seeds. Place squash, cut-side down, in a microwave-safe dish and fill with 1-in (2.5 cm) water. Microwave uncovered on high for about 10 minutes, or until squash is soft when pressed. Depending on the size of your microwave, you may need to cook ½ a squash at a time. Remove squash and set aside until cool enough to handle. Then scrape out strands into a large bowl using a fork. Set aside.
- Heat butter in a very large frying pan or wok with deep sides. Add eggs and scramble over medium heat just until cooked. Remove to a separate dish and set aside.
- Clean pan and add oil. Add garlic and ginger and gently sauté for 1 minute over medium heat. Add red pepper, edamame beans and prawns, if using, and stir-fry over medium-high heat for another minute or two, or just until prawns are turning opaque. Fold in spaghetti squash and drizzle with sauce. Toss over medium heat for a minute or two until warmed. Fold in red cabbage, green onions and scrambled egg. Transfer to a heated serving bowl or platter. Sprinkle with peanuts and garnish with cilantro.
Drink Pairings
Roasted Garlic Eggplant Lasagna
Ingredients
Serves 8
4 medium eggplants, each cut in half
5 tbsp (75 ml) olive oil, divided, plus extra
salt and pepper, to taste
1 head garlic
4 oz (125 g) medium-width egg noodles
1 lb (500 ml) spicy chicken sausage, removed from casing
½ yellow onion, diced
1 red bell pepper, seeded and chopped
1 cup (250 ml) sliced crimini mushrooms
1 tbsp (15 ml) chopped fresh thyme
28 oz (796 ml) can diced tomatoes
1 tbsp (15 ml) chopped fresh oregano
1 tbsp (15 ml) chopped fresh basil, plus extra
1 pinch crushed red pepper flakes
⅓ cup (75 ml) finely grated Parmesan
8 oz (250 g) fresh mozzarella balls, sliced
Instructions
- Preheat oven to 425 F (220 C). Rub cut sides of eggplant with 3 tbsp (45 ml) oil before seasoning with salt and pepper. Place halves cut-side down on a baking sheet.
- Chop off top ¼-in (0.5 cm) of garlic head. Pour 1 tbsp (15 ml) oil over top and cover with foil and wrap bulb in foil. Place on baking sheet with eggplant. Roast both for 20 to 25 minutes, or until garlic is golden brown and eggplant is soft. Keep oven on.
- In a large saucepan of boiling salted water, cook egg noodles according to package directions. Rinse with cold water to cool, toss with drizzle of oil and set aside.
- In a large frying pan, heat remaining 1 tbsp (15 ml) oil over medium heat. Add sausage and cook for 5 minutes, breaking apart into small pieces. Transfer cooked sausage to a bowl and set aside. Do not wipe out pan.
- Return pan to medium heat and add onions. Cook, stirring occasionally, until lightly caramelized, 5 minutes. Stir in red pepper, mushrooms and thyme. Cook, stirring occasionally, until vegetables soften, 5 minutes. Add tomatoes, including juice, oregano, basil, reserved sausage and a pinch of salt and pepper. Bring sauce to a simmer and cook, 10 minutes, stirring occasionally.
- Squeeze roasted garlic out of papery skin into small bowl and mash well with a fork. Stir in red pepper flakes and Parmesan.
- Carefully cut out flesh of eggplant, leaving a shell with a ½-in (1 cm) border throughout. Roughly cut up flesh and mix with roasted garlic mixture and reserved noodles.
- Place eggplant shells in a large roasting pan. Divide noodle mixture among shells before covering with a layer of sauce. Top with slices of mozzarella and roast filled shells until cheese has melted and sauce is bubbling, 10 to 15 minutes. Serve warm, garnish with basil leaves.
Drink Pairings
SPICED CARROT SOUP
Ingredients
Serves 6 to 8
2 tbsp (30 ml) grapeseed oil
1 large white onion
1¼ lbs (625 g) carrots, peeled and chopped
3¾ cups (925 ml) low sodium chicken stock or vegetable stock
1 cup (250 ml) peeled and diced Spartan apples, plus an extra half apple, finely diced, for garnish
2 tsp (10 ml) freshly grated ginger
½ cup (125 ml) apple cider or apple juice
¼ tsp (1 ml) ground allspice
1 cup (250 ml) Almond Milk, to garnish
fresh mint, to garnish
ALMOND MILK:
1 cup (250 ml) raw almonds
2½ cups (625 ml) water, plus extra for soaking
Instructions
- In large saucepan, heat oil over mediumhigh heat. Add onion and sauté until translucent. Stir in carrots, broth, apples and ginger and bring to a boil. Cover, reduce heat to low and allow soup to simmer until carrots are tender. Purée in batches in a blender before returning to saucepan. Whisk in apple cider and allspice. Season with salt to taste. Set aside and keep warm.
- In a small saucepan, warm 1 cup (250 ml) Almond Milk until steaming and remove from heat. Using a milk frother, froth until foamy and doubled in volume. To serve, garnish with a dollop of almond foam. Top with diced apples and freshly torn mint and serve immediately.
- To make ALMOND MILK: Place almonds in a lidded container and cover with water, refrigerate overnight. Drain and rinse almonds well before placing in a blender. Add water and blend until almonds have been finely broken down and liquid appears milky. Line a fine mesh strainer with cheesecloth, and place over a large bowl. Gather up cheesecloth to squeeze out excess liquid. Refrigerate until ready to use. Can keep up to 2 days.
Drink Pairings
ROASTED BRUSSELS SPROUT SALAD
Ingredients
Serves 8
½ cup (125 ml) wild rice
2 cups (500 ml) vegetable stock or water
2 lbs (1 kg) Brussels sprouts, trimmed
2 tbsp (30 ml) olive or grapeseed oil
salt and pepper, to taste
2 tbsp (30 ml) lime juice
1 tbsp (15 ml) apple cider vinegar
2 tbsp (30 ml) extra-virgin olive oil
1 tbsp (15 ml) maple syrup
1 tbsp (15 ml) hazelnut or almond butter
½ cup (125 ml) pomegranate seeds
½ cup (125 ml) hazelnuts, toasted, chopped
Instructions
- Arrange oven racks in top and bottom third of oven before preheating to 350 F (180 C). Line 2 baking sheets with parchment paper and set aside.
- In large saucepan, combine rice and stock over high heat. Bring to a boil, reduce heat, cover and simmer until some grains start to split, 40 minutes. Drain well and transfer to large bowl.
- Trim Brussels sprouts and separate leaves. Place on prepared baking sheets, drizzle with 2 tbsp (30 ml) olive or grapeseed oil and toss to coat. Arrange in a single layer on baking sheets and season with a light sprinkle of salt and pepper. Bake until crispy and starting to turn golden, 15 to 20 minutes.
- Whisk together lime juice, vinegar, extra-virgin olive oil, maple syrup and hazelnut butter until well incorporated. Season to taste with salt and pepper.
- To serve, stir dressing into wild rice before folding in Brussels sprouts leaves. Transfer to a serving bowl and garnish with pomegranate seeds and hazelnuts. Best served warm or at room temperature.