Black Bean Veggie Burger

Subtler food flavours tend to work well with more subtle beers. That said, don’t mistake subtlety for less flavour overall. This black bean-based veggie burger is both flavourful and lighter summer fare. Similarly, Tofino Brewing’s straw coloured Blonde Ale is lighter bodied and crisp and calls out for summer enjoyment. With light malty notes and a lick of bitterness to finish, it makes for easy pairing or pair with your favourite mezcal.
Ingredients Instructions

Ingredients

Serves 6
¼ cup (60 ml) vegetable oil, plus more for oiling grill
4 button mushrooms, washed and finely chopped
1 medium yellow onion, finely chopped
2 cloves garlic, finely chopped
2 tsp (10 ml) seasoning salt
1 bay leaf
3 tbsp (45 ml) ketchup, divided
3 tsp (15 ml) Worcestershire sauce, divided
2 × 14 oz (398 ml) cans black beans, drained and rinsed
½ cup (125 ml) bread crumbs
2 eggs
8 pickles, divided
½ cup (125 ml) mayonnaise
1 tbsp (15 ml) yellow mustard
¼ tsp (1 ml) garlic powder
¼ tsp (1 ml) paprika
6 slices cheddar
6 hamburger buns, sliced in half
2 medium tomatoes, sliced
½ white onion, medium diced
6 leaves green leaf lettuce

Instructions

  1. In a medium frying pan over medium heat, heat vegetable oil. Add mushrooms, yellow onions, garlic, seasoning salt and bay leaf. Sauté, stirring frequently, until soft and lightly caramelized, 8 to 10 minutes.
  2. Add 2 tbsp (30 ml) ketchup and 2 tsp (10 ml) Worcestershire sauce. Remove and discard bay leaf and let cool to room temperature.
  3. In a medium mixing bowl, roughly mash black beans. Add onion mixture, bread crumbs and eggs. Mix until combined. Cover and chill in refrigerator for 1 hour.
  4. In a food processor, roughly chop 1 pickle. Add remaining 1 tbsp (15 ml) ketchup and 1 tsp (5 ml) Worcestershire sauce, mayonnaise, yellow mustard, garlic powder and paprika. Process until thoroughly mixed. Set sauce aside.
  5. Preheat barbecue grill to medium-high and oil with vegetable oil.
  6. To form burger patties, roll ½ cup (125 ml) bean mixture into a ball, then flatten into a patty. Repeat with remaining mix. Cook patties for 6 to 8 minutes on each side. Do not move burgers around while cooking or they will fall apart. Flip burgers only when they release easily from grill. If using cheese, place it on each patty after flipped.
  7. Grill cut side of each burger bun until golden brown and toasted, about 2 minutes.
  8. Slice remaining pickles. Assemble burgers with burger sauce and toppings (pickles, tomatoes, onions, lettuce).
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Drink Pairings

Oyster Mushroom 'Schnitzel' served with Herb Citrus Salad

Look no further for a delicious vegan schnitzel recipe! Use larger oyster mushrooms as available to get that schnitzel-sized effect or smaller pieces to offer a bite-sized crunch. Serve along side a fresh green salad or any side dish of your choosing. Great for easy lunches!
Ingredients Instructions

Ingredients

Serves 2
1 cup (250 ml) all-purpose flour
1 tsp (5 ml) garlic powder
1 tsp (5 ml) onion powder
1 tsp (5 ml) paprika
1 × 19 oz (540 ml) can chickpea liquid (save chickpeas for another recipe)
¼ cup (60 ml) water (if needed)
3 cups (750 ml) neutral-flavoured oil, for frying
1 cup (250 ml) bread crumbs
⅓ to ½ lb (150 to 225 g) oyster mushrooms
salt and pepper, to taste
1 tbsp (15 ml) capers, chopped
1 clove garlic, minced
1 tbsp (15 ml) Dijon mustard
1 tbsp (15 ml) freshly squeezed orange juice
2 tbsp (30 ml) extra-virgin olive oil
2 oranges, segmented
4 cups (1 L) mixed greens
¼ cup (60 ml) sliced red onions
¼ cup (60 ml) chopped fresh dill
¼ cup (60 ml) chopped fresh flat-leaf parsley

Instructions

  1. In a medium mixing bowl, mix flour, garlic powder, onion powder and paprika. Add chickpea liquid. Mix to form a batter. If needed, thin batter with ¼ cup (60 ml) water.
  2. In a medium saucepan over medium-high heat, bring oil to 325 to 350 F (160 to 175 C).
  3. Place bread crumbs in a separate bowl.
  4. Separate oyster mushrooms into medium-sized clusters if needed. Dip each cluster into wet batter and then directly into bread crumbs. Place in oil for 3 to 5 minutes, until golden brown. Make sure to flip them if needed. Remove from oil and place on a paper towel–lined plate. Season with salt and pepper and let cool slightly.
  5. In a large mixing bowl, mix capers, garlic, Dijon mustard and orange juice. Whisk in olive oil. Add orange segments, mixed greens, onions, dill and parsley and toss to coat. Season with salt and pepper.
  6. To serve, divide the herb citrus salad between 2 plates and place 2 or 3 clusters of mushrooms alongside each.
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Drink Pairings

Vegan Jackfruit Bao Buns

Make bao buns vegan with this simple bao recipe! Substitute meat for hearty jackfruit and you will be golden! These baos are great for lunches. Make a batch of buns and freeze for future use. Use traditional toppings or mix it up with your favourite veggies!
Ingredients Instructions

Ingredients

Serves 8 baos
1 cup + 2 tbsp (280 ml) water, divided
½ cup (125 ml) coconut milk
1 tbsp (15 ml) quick-rising yeast (make sure it’s fresh)
3 tbsp (45 ml) granulated sugar, divided
3 tbsp + ¼ cup (105 ml) vegetable oil, divided
2½ cups (625 ml) all-purpose flour
½ tsp (2.5 ml) baking powder
1¼ tsp (6 ml) salt, divided
⅔ cup (160 ml) red wine vinegar
2 cups (500 ml) thinly sliced red cabbage
½ cup (125 ml) sliced red onions
2 × 14 oz (398 ml) cans young jackfruit, strained
1 tbsp (15 ml) grapeseed oil
3 cloves garlic, minced
1 tbsp (15 ml) ginger paste
½ cup (125 ml) hoisin sauce
1 tsp (5 ml) sesame oil
2 tbsp (30 ml) soy sauce
¼ cup (60 ml) vegan mayonnaise
½ cup (125 ml) fresh cilantro leaves
¼ cup (60 ml) chopped roasted peanuts

Instructions

  1. In a medium saucepan over low heat, heat ⅓ cup (80 ml) water and the coconut milk to just warm, then remove from heat. Add yeast, 2 tbsp (30 ml) sugar and 2 tbsp (30 ml) vegetable oil. Mix to combine and let sit for 8 minutes, until the yeast has bloomed. (If it doesn’t bloom, the yeast is inactive and you’ll have to discard it and try with new yeast.)
  2. In a large mixing bowl, combine flour, baking powder and ¼ tsp (1 ml) salt. Add yeast mixture and mix to combine. Transfer dough to a clean, dry, lightly floured surface. Knead for 4 minutes, until soft and bouncy.
  3. Coat the inside of a clean large bowl with 1 tbsp (15 ml) vegetable oil. Place dough in bowl and cover top of bowl with tightly wrapped plastic wrap. Cover with a tea towel and place somewhere warm to rise for 2 hours.
  4. In a small saucepan, bring vinegar, ⅔ cup (160 ml) water and remaining 1 tbsp (15 ml) sugar and 1 tsp (5 ml) salt to a boil. Remove from heat and let cool slightly.
  5. In a large mixing bowl, combine cabbage and onions. Pour vinegar mixture overtop and allow to sit at room temperature for 1 hour, mixing occasionally. Cover and store in refrigerator until ready to use.
  6. Place jackfruit pieces on a cutting board. Using a small paring knife, remove any cores from jackfruit.
  7. In a saucepan over medium-high heat, bring 4 cups (1 L) water to a boil. Add jackfruit and cook for 10 to 15 minutes, until soft. Strain the jackfruit and place onto a clean cutting board. Using a fork, press down on each piece of jackfruit until a shredded pulled-pork-like texture.
  8. In a medium skillet over medium heat, heat grapeseed oil. Add jackfruit and sauté for 5 to 7 minutes, until slightly browned.
  9. In a small mixing bowl, mix garlic, ginger paste, hoisin sauce, sesame oil, soy sauce and remaining 2 tbsp (30 ml) water. Add hoisin mixture to jackfruit and continue to cook for 5 minutes, until liquid has absorbed and jackfruit has caramelized. Set aside.
  10. Once dough has risen, place onto a clean, dry work surface. The dough shouldn’t be sticky but you may need to dust work surface with a tiny bit of flour. With a rolling pin, roll dough out until ¼-in (0.6 cm) thick. Using a 3½‑in (9 cm) cookie cutter or glass, cut dough into 8 rounds. Using remaining ¼ cup (60 ml) vegetable oil and a pastry brush, lightly brush each bao with oil and fold in half to create a half moon. Place folded baos on a parchment-lined baking sheet and cover with a tea towel to rise again for 30 minutes.
  11. Prepare a parchment-lined bamboo steamer. Make sure parchment has a few air vents for steam to get through, and spray it with non-stick cooking spray. Place 2 baos into steamer and cover with a lid. Place over a saucepan of boiling water and steam for 10 minutes. Repeat this step until all baos are cooked.
  12. To assemble, gently open a bao bun, spread middle with 1 tsp (5 ml) mayonnaise, spoon in some warm jackfruit and garnish with prepared pickled cabbage and onions, cilantro and peanuts.
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Drink Pairings

Hearts Of Palm 'Calamari' served with Vegan Aioli

Have you ever tried using hearts of palm? This vegan “calamari” recipe is a must try! Serve along side homemade vegan aioli (recipe below) or tzatziki. This dish is great as an appy to share this summer. Check out the pairing recommendations below.
Ingredients Instructions

Ingredients

Serves 2 to 4
1 cup (250 ml) all-purpose flour
1 tsp (5 ml) garlic powder
1 tsp (5 ml) paprika
1 tsp (5 ml) onion powder
1 tsp (5 ml) salt
2 × 14 oz (398 ml) cans hearts of palm, drained
½ cup (125 ml) vegan mayonnaise
1 clove garlic, minced
1 tbsp (15 ml) capers, chopped
½ lemon, juice only
1 tbsp (15 ml) chopped fresh dill, plus more for garnish
3 cups (750 ml) neutral-flavoured oil, for frying
salt and pepper, to taste

Instructions

  1. In a large zip-lock bag, combine flour, garlic powder, paprika, onion powder and salt.
  2. On a clean, dry cutting board, cut the hearts of palm into 1-in (2.5 cm) long pieces. Gently remove the inside core (it should pop out easily) and discard. Place palm “rings” into the flour mixture and toss to coat.
  3. In a small mixing bowl, mix vegan mayonnaise, garlic, capers, lemon juice and dill. Set aside.
  4. In a large saucepan, heat oil to 325 to 350 F (160 to 175 C). Working in 2 batches, remove palm rings from flour and gently place into frying oil. Cook for 5 minutes or until golden brown and crispy. Remove “calamari” from oil and place onto a paper towel–lined plate. Season with salt and pepper immediately.
  5. Let cool slightly before serving. Serve alongside the aioli and garnish with extra dill.
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Drink Pairings

Grilled BC Halibut Burgers

Turn up the barbecue and celebrate BC Day with grilled Pacific Ocean halibut burgers. Top the halibut burgers with a homemade peach, jalapeno and grilled corn salsa as well as zesty turmeric and dill homemade zucchini pickles. Zucchini pickles recipe included below to batch make and save for later!
Ingredients Instructions

Ingredients

Serves 4
2 ears corn, husked
3 tbsp (45 ml) grapeseed oil, divided
2 medium peaches, pitted and diced
1 jalapeño pepper, finely diced (seeded to reduce heat)
½ cup (125 ml) finely diced red onions
¼ cup (60 ml) finely chopped fresh cilantro leaves or flat-leaf parsley leaves
1 tbsp (15 ml) freshly squeezed lime juice, plus more to taste
kosher salt and freshly ground black pepper, to taste
4 × 5 oz (140 g) skinless BC halibut fillets
1 lemon, cut in half
4 brioche burger buns
8 leaves green leaf lettuce
1 tbsp (15 ml) vegetable oil
ZUCCHINI PICKLES
½ lb (225 g) zucchini, washed and ends trimmed
½ medium sweet onion, sliced into ⅛-in (0.3 cm) thick slices
1 tbsp + ½ tsp (17.5 ml) kosher salt
1 cup (250 ml) cider vinegar
½ cup (125 ml) granulated sugar
¾ tsp (4 ml) dry mustard
¾ tsp (4 ml) mustard seeds
½ tsp (2.5 ml) ground turmeric
2 large sprigs fresh dill

Instructions

  1. Preheat barbecue grill to medium-high.
  2. To make peach and corn salsa, start by grilling corn. Rub cobs with 1 tbsp (15 ml) oil and place on grill, rotating every couple of minutes, until charred in spots, about 10 minutes. Set aside and let corn cool enough to handle.
  3. Cut corn kernels off cobs and place in a medium bowl along with peaches, jalapeños, red onions, cilantro, lime juice and a good pinch each of salt and pepper. Taste and adjust seasoning if desired with additional salt, pepper or lime juice. Set salsa aside.
  4. Just before ready to serve, rub remaining 2 tbsp (30 ml) oil over halibut fillets and season generously with salt and pepper. Grill fish, flipping once halfway through cooking, until golden brown and just cooked through, 10 to 15 minutes total depending on thickness of halibut. Transfer fillets to a cutting board and sprinkle fillets with a good squeeze of lemon juice.
  5. To assemble, top bottom of each brioche bun with 2 lettuce leaves, a piece of halibut, a tangle of Zucchini Pickles and a good scoop of peach and corn salsa. Cap off with bun top and serve.
  6. ZUCCHINI PICKLES
  7. Using a mandoline, slice zucchini lengthwise into about ¹⁄₁₆-in (1.5 mm) thick slices.
  8. Place zucchini in a large non-reactive bowl or casserole dish. Add onions and salt and toss gently to combine. Add a couple of ice cubes and cold water to cover. Stir gently to dissolve salt, taking care not to break zucchini pieces. Set aside for about 1 hour, until zucchini feels slightly softened. Drain and pat vegetables dry with a clean tea towel.
  9. In a small saucepan, whisk vinegar, sugar, dry mustard, mustard seeds and turmeric. Place over medium heat and bring to a simmer, then cook for 3 minutes. Remove from heat, stir in dill and let sit until just warm to the touch. If brine is too hot when added to vegetables, it will cook them and make pickled zucchini and onions mushy instead of crisp.
  10. Transfer dried zucchini and onion pieces to one or two 2-cup (500 ml) canning jars and pour brine overtop. Seal tightly and refrigerate for at least 1 day to allow flavours to mellow. Pickles can be kept in refrigerator for up to 1 week.
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Drink Pairings

Grilled Bell Pepper & Tomato Salad

Make this hearty summer salad with grilled bell peppers, tomato, and goat’s cheese. This tasty salad is great for entertaining outdoors this summer while the barbecue is on! Simply, cool peppers after grilling to mix with other ingredients. Enjoy BC Day by making this salad with local BC ingredients from your farmer’s market. This recipe features goat’s cheese from BC!
Ingredients Instructions

Ingredients

Serves 6
½ cup (125 ml) extra-virgin olive oil
¼ cup (60 ml) red wine vinegar
1 clove garlic, minced
2 tbsp (30 ml) grated Parmesan
1 tbsp (15 ml) freshly squeezed lemon juice
1 tsp (5 ml) Dijon mustard
2 tsp (10 ml) liquid clover honey, plus more to taste
1 tsp (5 ml) Italian seasoning or ¼ tsp (1 ml) each dried basil, thyme, rosemary and oregano
½ tsp (2.5 ml) kosher salt, plus more for seasoning
¼ tsp (1 ml) freshly ground black pepper, plus more for seasoning
½ medium red onion, thinly sliced
4 bell peppers (any combination of red, yellow and orange)
1 tbsp (15 ml) vegetable oil
3 to 4 heirloom tomatoes (various sizes and colours), cut into ½-in (1.25 cm) slices
1 cup (250 ml) packed baby arugula leaves
½ cup (125 ml) pitted green olives
3 tbsp (45 ml) toasted pine nuts
⅓ cup (80 ml) crumbled BC goat’s cheese of choice

Instructions

  1. Preheat barbecue grill to medium-high or broiler to high.
  2. Meanwhile, in a small bowl, make dressing by whisking olive oil, vinegar, garlic, Parmesan, lemon juice, mustard, honey, Italian seasoning, salt and pepper until well combined. Taste and adjust balance as desired with additional honey, salt and pepper. Set aside.
  3. Place onions in a small bowl along with a pinch of salt and a few ice cubes. Add cold water to cover and set aside while grilling peppers.
  4. Rub peppers with vegetable oil and season with salt and pepper. Grill over direct heat (or under broiler), turning occasionally, until well charred, 5 to 10 minutes. Transfer peppers to a bowl and cover top of bowl tightly with plastic wrap. Set aside until peppers have cooled enough to handle, about 10 minutes. When cooled, rub off blackened skins. Cut in half and discard seeds. Cut or tear peppers into pieces.
  5. When ready to serve, drain red onions and pat dry on a clean tea towel. Arrange grilled peppers and tomatoes on a serving platter. Drizzle with a little dressing before arranging red onions, arugula, green olives, pine nuts and cheese over tomatoes and peppers. Drizzle again with as much dressing as desired and serve.
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Drink Pairings

Green Bean, Pea & Purple Potato Salad

A heathy, protein rich salad for summer! Source ingredients from your local farmer’s market to enjoy eating this seasonal BC salad. Great for summertime entertaining, this filling salad is the perfect side dish to our Grilled BC Halibut Burgers recipe.
Ingredients Instructions

Ingredients

Serves 6
1 lb (450 g) green beans, trimmed
1 cup (250 ml) fresh or frozen green peas
1½ lbs (680 g) purple nugget potatoes
⅓ cup (80 ml) extra-virgin olive oil
½ tbsp (7.5 ml) Dijon mustard
1 tbsp (15 ml) liquid clover honey
2 tbsp (30 ml) white wine vinegar
kosher salt and freshly ground black pepper
½ English cucumber
½ cup (125 ml) toasted almonds or cashews, roughly chopped
2 tbsp (30 ml) chopped fresh chives
¼ cup (60 ml) fresh basil leaves, roughly torn
¼ cup (60 ml) fresh mint leaves, roughly torn

Instructions

  1. Bring a large saucepan of water to a boil over high heat. While water is coming to a boil, prepare an ice bath by placing a couple of handfuls of ice into a large bowl and covering with cold water. Set aside.
  2. Blanch green beans in boiling water until tender-crisp, about 3 minutes. With a slotted spoon, transfer green beans into ice bath. Let beans cool in bath for 1 minute, then use slotted spoon to scoop them out and place on a clean tea towel to drain.
  3. Add green peas to boiling water and blanch until just tender, 1½ to 2 minutes. With slotted spoon, transfer peas to ice bath and let cool for 30 seconds. Use slotted spoon to scoop out of ice bath and place on towel alongside green beans.
  4. Keep water in saucepan boiling and add potatoes. Cook until tender, 10 to 15 minutes, then drain into a colander and rinse with cold water to cool.
  5. In a medium bowl, whisk oil, mustard, honey and vinegar until well combined. Season with salt and pepper. Set aside.
  6. When ready to assemble salad, place green beans and peas in a large serving bowl. Cut potatoes in half or quarters and add to vegetables in bowl. Cut cucumber in half lengthwise, scrape out seeds and slice into ¼-in (0.6 cm) thick slices. Add cucumbers to bowl along with almonds, chives, basil and mint. Gently toss to combine. Drizzle with dressing and gently toss. Season salad to taste with additional salt and serve. Salad is best eaten fresh but can be refrigerated in an airtight container for up to 1 day.
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Drink Pairings

Patatas Bravas

Patatas Bravas for the win! Take potatoes to the next level with this classic Spanish tapas recipe. Serve along side fellow tapas or as a side dish for any meal! Crank up the spice as you see fit or leave it out all together by using a mild paprika.
Ingredients Instructions

Ingredients

Serves 4 - 6
2 tbsp + 1 tsp (35 ml) salt, divided
½ tsp (2.5 ml) baking soda
2 lbs (900 g) Russet potatoes, peeled and cut into 1½-in (4 cm) chunks
vegetable oil, for deep-frying
Salsa Brava, make ahead, recipe follows
chopped fresh parsley, for garnish (optional)
SALSA BRAVA RECIPE:
¼ cup (60 ml) olive oil
1 cup (250 ml) chopped onions
2 to 3 cloves garlic, crushed
1 tbsp (15 ml) tomato paste
1 cup (250 ml) canned crushed tomatoes
¾ tsp (4 ml) Spanish smoked paprika
¼ tsp (1 ml) Spanish hot paprika
½ cup (125 ml) vegetable or chicken stock
salt and pepper, to taste
1 tbsp (15 ml) balsamic vinegar

Instructions

  1. For potatoes, Bring a large saucepan or stockpot of water to a boil. Stir in 2 tbsp (30 ml) salt and the baking soda. Add potatoes and parboil until potatoes can be pierced with a skewer but are still firm, 2 to 3 minutes. Drain liquid completely and spread potatoes on a large baking sheet to evaporate excess moisture. Evenly sprinkle 1 tsp (5 ml) salt on potatoes and stir with a spatula. The surface of the potatoes will look rough and a little pasty. Let cool to room temperature for about an hour.
  2. In a deep fryer or air fryer, fry potatoes following appliance instructions until golden brown. Alternatively, in a medium saucepan, heat vegetable oil to 375 F (190 C) and deep-fry potatoes in single-layer batches until golden brown. Transfer to a baking sheet lined with paper towels. Continue deep-frying all potatoes.
  3. Serve warm on a bed of Salsa Brava, reserving some for a drizzle on top of potatoes. Garnish with chopped parsley if desired. Serve additional Salsa Brava on side for dipping.
  4. To make Salsa Brava, in a small saucepan over medium heat, heat olive oil. Add onions and garlic and sauté for 4 to 5 minutes, stirring constantly, until onions are translucent.
  5. Add tomato paste, crushed tomatoes and smoked and hot paprika, and cook for 1 more minute. Add stock and season with salt and pepper. Reduce heat to medium-low and continue cooking for 10 to 15 minutes, stirring occasionally, until some of the liquid evaporates and sauce thickens slightly.
  6. Stir in vinegar, then remove from heat and let cool slightly. Using a blender or a handheld immersion blender, blend into a smooth sauce. Serve alongside Patatas Bravas. If making ahead, let cool before refrigerating for up to 2 days. Bring to room temperature before serving. Serve slightly warm or at room temperature.
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Drink Pairings

Spanish Tortilla Squares

These Spanish Tortilla Squares are easy to make and quite flavorful, departing you to straight to a tapas bar in Spain! Serve not only at a tapas night, but a great accompaniment for any meal especially a Spanish style breakfast or brunch.
Ingredients Instructions

Ingredients

Serves 36 squares
2 Yukon Gold potatoes (about 1 lb/450 g)
2½ tbsp (37.5 ml) salt, divided
5 tbsp (75 ml) olive oil, divided
4 green onions, green and white parts separated, finely chopped
½ cup (125 ml) finely chopped shallots
3 cloves garlic, crushed
¾ tsp (3.5 ml) pepper, divided
1 red bell pepper, finely chopped into about ¼-in (0.6 cm) squares
1 tbsp (15 ml) sherry vinegar (preferably) or white vinegar
6 eggs
½ tsp (2.5 ml) Spanish smoked paprika
½ cup (125 ml) shredded Manchego
2 to 3 Spanish chorizos, cut into 36 slices, ¼- to ½-in (0.6 to 1.25 cm) thick
36 pitted green olives
fresh parsley leaves, chopped, for garnish (optional)

Instructions

  1. In a medium saucepan, cover whole potatoes with water about 2-in (5 cm) above top of potatoes. Add 2 tbsp (30 ml) salt, stir and bring to a boil over medium-high heat until potatoes can be pierced with a fork but are not too soft. Carefully drain into a colander, then run cold water over potatoes for about 1 minute. Set aside to cool.
  2. Preheat oven to 400 F (200 C). Line bottom and sides of an 8-in (20 cm) square baking dish with foil. Brush sides with 2 tbsp (30 ml) olive oil.
  3. In a large skillet, sauté white portions of green onions, shallots and garlic in 2 tbsp (30 ml) olive oil until translucent and fragrant, about 1½ minutes. Season with ½ tsp (2.5 ml) salt and ¼ tsp (1 ml) pepper. Add bell peppers and continue cooking until peppers are slightly soft, about 2 minutes. Stir in vinegar, then remove from heat and let cool, uncovered.
  4. Cut each potato into quarters and peel off skins. Slice each quarter into ½-in (1.25 cm) thick pieces.
  5. In a large bowl, whisk eggs, 1 tsp (5 ml) salt, ½ tsp (2.5 ml) pepper and paprika. Mix in Manchego and green portions of green onions. Add cut potatoes and bell pepper mixture and slowly fold in to coat vegetables evenly.
  6. Evenly sprinkle 1 tbsp (15 ml) olive oil on bottom of prepared baking dish and heat in preheated oven for 5 minutes. Carefully remove dish and immediately pour egg mixture evenly into heated dish. Bake for 30 to 40 minutes, until top of tortilla is golden brown and edges pull away slightly from sides of dish.
  7. Remove from oven and let rest for 5 minutes. Invert tortilla onto a cutting board and discard foil. Cut into 36 squares.
  8. Top each square with a slice of chorizo and a pitted green olive. Pierce with a skewer to hold each square together. Sprinkle with chopped parsley leaves, if desired, as garnish. Can be served hot or at room temperature.
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Drink Pairings

Juniper & Fennel-Crusted Pork Tenderloin with Arugula, Pine Nut & Garlic Picada

Try a new way to make pork tenderloin with a juniper berry and fennel crusted glaze along side pine nut and garlic picada sauce and served along side a bed of crisp arugula. Perfect for dining alfresco or a dinner at home. Pair with your favourite red wine!
Ingredients Instructions

Ingredients

Serves 6
Pork
1 tbsp (15 ml) juniper berries
2 tbsp (30 ml) fennel seeds
2 tsp (10 ml) black mustard seeds
1 tsp (5 ml) cumin seeds
1 tsp (5 ml) nigella seeds
2 tsp (10 ml) freshly ground black pepper
1 tbsp (15 ml) coarse sea salt
1 pork tenderloin (about 3 lbs/1.4 kg)
6 tbsp (90 ml) extra-virgin olive oil, divided
arugula leaves, for garnish
1 lemon, cut into wedges, to serve
Arugula, Pine Nut & Garlic Picada
¼ cup (60 ml) pine nuts, toasted
1 cup (250 ml) firmly packed farmer’s market arugula, stems removed
1 medium clove garlic, minced
sea salt and freshly ground black pepper, to taste
¼ cup (60 ml) extra-virgin olive oil
2 tbsp (30 ml) freshly squeezed lemon juice

Instructions

  1. Preheat oven to 400 F (200 C).
  2. In a small pan over medium heat, combine juniper berries, fennel seeds, black mustard seeds, cumin seeds, nigella seeds and pepper. Frequently swirling the pan, toast spices until there is a wisp of smoke and mustard seeds begin to pop, about 3 minutes. Transfer mixture to a mortar and pestle, crush coarsely and stir in salt.
  3. Place pork onto a cutting board and brush with half the olive oil. Sprinkle spice mixture over tenderloin and massage spices into meat, making sure to coat all sides evenly.
  4. In a heavy-bottomed sauté pan large enough to hold pork, heat remaining olive oil over medium-high heat. Place tenderloin into pan and sear on all sides until browned. Transfer pan to oven and roast for 15 to 20 minutes or until internal temperature of pork just reaches 145 F (63 C). Remove from oven and transfer pork to a cutting board. Allow to sit for 5 minutes.
  5. Meanwhile, make the picada. In a food processor, pulse toasted pine nuts until coarsely chopped. Add arugula, minced garlic, salt and pepper and pulse until mixture is finely chopped. With processor running, slowly pour in olive oil. Blend until a thick paste forms, then add lemon juice, taste and adjust for seasoning.
  6. To serve, transfer pork to a serving dish and garnish with arugula. Serve with picada and lemon wedges on side.
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Drink Pairings

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