Rosemary Pinenut Frico Chips

These crunchy and oh-so-addictive flavour bombs are an easy way to add a bit of texture to just about any dish. Top your soup. Crown your salad. Elevate your toast… Go ahead, get your frico on. Enjoy this side dish with San Felice Vermentino or Umani Ronchi Casal di Serra Verdicchio Classico Superiore.
Ingredients Instructions

Ingredients

Serves about 20 chips
1 cup (250 ml) finely grated Parmigiano-Reggiano (do not use pre-shredded)
1 cup (250 ml) finely grated Gruyère
1½ tsp (7.5 ml) chopped fresh rosemary
¼ tsp (1 ml) freshly ground black pepper
2 tbsp (30 ml) pine nuts
1 tbsp (15 ml) all-purpose flour

Instructions

  1. Preheat oven to 375 F (190 C).
  2. In a small bowl, combine cheeses, rosemary and pepper. Cover and let sit at room temperature for 1 hour. Add pine nuts and flour and toss gently.
  3. Line 2 large baking sheets with parchment or silicone mats. Place a 3‑in (7.5 cm) ring mould or cookie cutter on 1 sheet and spoon 1 tbsp (15 ml) mixture into centre. Using back of a spoon, spread into a thin, even disc. Repeat with remaining mixture, leaving ½‑in (1.25 cm) between discs.
  4. Transfer to oven and bake for 4 minutes. Rotate sheets and bake for 2 to 4 minutes more, until golden. Remove from oven and cool briefly on sheets.
  5. Transfer cooled frico chips to an airtight container, layering with parchment. For extra crispness, add a food‑grade silica package. Store at room temperature for up to 2 weeks.
  6. Use frico chips to give crunch to your favourite salad, soup or pasta, or simply enjoy them as a snack with a glass of wine.
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Drink Pairings

Rice Crispy Furikake

Crispy rice cereal brings the snap, wasabi peas light the fire, bonito adds a pop of smoke and nori brings a savoury depth to it all. Delivering equal parts crunch and umami, this blend crackles with flavour and texture. Serve with Oyster Bay Pinot Grigio or Aveleda Casal Garcia Vinho Verde.
Ingredients Instructions

Ingredients

Serves about 2 cups (500ml)
½ cup (125 ml) wasabi peas
2 sheets (7½ × 8¼-in/19 × 21 cm) toasted nori, crumbled into small pieces
¼ cup (60 ml) loosely packed bonito flakes (optional)
¼ cup (60 ml) raw sesame seeds
1½ cups (375 ml) crispy rice cereal
2 tsp (10 ml) granulated sugar
½ tsp (2.5 ml) flaked sea salt
⅛ tsp (a pinch) Japanese chili powder or cayenne pepper (optional)

Instructions

  1. In a food processor, pulse wasabi peas until coarsely ground. Add nori and bonito flakes (if using) and pulse again until broken into small pieces but still distinct. Set aside.
  2. In a frying pan over medium heat, toast sesame seeds for about 5 minutes, stirring often, until golden. Stir in rice cereal, sugar, salt and chili powder (if using) and cook for 1 minute. Add nori-bonito mixture and cook for 30 seconds more. Remove from heat and let cool.
  3. Transfer to an airtight container and store at room temperature for up to 2 weeks. Add a food‑grade silica package to extend crunch for up to 1 month.
  4. Sprinkle over rice, avocado toast, popcorn or a cream cheese bagel.
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Drink Pairings

Roasted Cauliflower & Tempeh Hummus Bowl

Though the ingredients list may seem long, but this Mediterranean-style bowl can be used as a great base for whatever you have in your refrigerator. Try pairing this meal with Olé Cocktail Co. Non-Alcoholic Chili Mango or Steamworks Pilsner.
Ingredients Instructions

Ingredients

Serves 2 to 3
Marinated Tempeh
¼ cup (60 ml) low-sodium soy sauce
1 tbsp (15 ml) Dijon mustard
1 tbsp (15 ml) balsamic vinegar
1 tbsp (15 ml) maple syrup
1 tbsp (15 ml) avocado oil or other neutral-flavoured oil
2 cloves garlic, minced
1 tsp (5 ml) smoked paprika
1 × 8 oz (227 g) package tempeh
Roasted Cauliflower
4 cups (1 L) cauliflower florets
1½ tbsp (22.5 ml) olive oil
2 tsp (10 ml) ground cumin
1 tsp (5 ml) ground coriander
1 tsp (5 ml) ground turmeric
¼ tsp (1 ml) sea salt
Farro Tabbouleh
½ cup (125 ml) dried farro (about 1½ cups/375 ml cooked)
2 cups (500 ml) fresh flat-leaf parsley
1 cup (250 ml) fresh mint
1 cup (250 ml) finely diced cucumbers
1 cup (250 ml) finely diced tomatoes
¼ cup (60 ml) finely diced red onions
2 tbsp (30 ml) fresh lemon juice
2 tbsp (30 ml) olive oil
1 tsp (5 ml) ground cumin
½ tsp (2.5 ml) ground cinnamon
½ tsp (2.5 ml) sea salt
Hummus
1 × 19 oz (540 ml) can chickpeas
2 tbsp (30 ml) tahini
1 tbsp (15 ml) fresh lemon juice
½ tsp (2.5 ml) sea salt
2 tbsp (30 ml) ice-cold water
feta and black olives, for garnish

Instructions

  1. To make Marinated Tempeh, in a flat-bottomed dish, combine soy sauce, Dijon, balsamic, maple syrup, oil, garlic and paprika. Cut tempeh into triangles, toss in marinade and let marinate in refrigerator for 30 minutes or up to 24 hours.
  2. Preheat oven to 375 F (190 C).
  3. To make Roasted Cauliflower, in a large bowl, toss cauliflower with olive oil, cumin, coriander, turmeric and salt. Transfer to a baking sheet and roast for 30 minutes, turning cauliflower florets after 20 minutes.
  4. To make Farro Tabbouleh, cook farro according to package directions, then set aside to cool.
  5. Finely mince parsley and mint and place in a large bowl. Add cucumbers, tomatoes, red onions and cooled farro to bowl. Toss with lemon juice, olive oil, cumin, cinnamon and salt. Set aside.
  6. To make Hummus, in a food processor, combine chickpeas, tahini, lemon juice and salt and purée. Add ice-cold water, 1 tbsp (15 ml) at a time, and purée until smooth. Set aside.
  7. Place marinated tempeh in a medium saucepan, reserving marinade. Over medium heat, cook for 5 to 7 minutes on each side, until crispy. Add ¼ cup (60 ml) marinade to hot pan and toss until glossy. Remove from heat.
  8. Build bowls by smearing hummus on bottom of 2 or 3 bowls or plates and topping with roasted cauliflower, tabbouleh, tempeh, feta and black olives.
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Drink Pairings

Chickpea Pasta Salad with Greek Yogurt Dressing

This bright and protein-rich pasta salad is tossed in a Greek yogurt dressing for extra creaminess and tang. Serve with Stanley Park Trailhopper Non-Alcoholic IPA or Jackson-Triggs Reserve Winemaker’s Series Sauvignon Blanc.
Ingredients Instructions

Ingredients

Serves 4
1 × 8 oz (227 g) package chickpea rotini
1 cup (250 ml) plain Greek yogurt
2 tbsp (30 ml) mayonnaise
1 tbsp (15 ml) olive oil
1 tbsp (15 ml) water
1 tsp (5 ml) apple cider vinegar
1 lemon, zest and juice
2 tbsp (30 ml) finely chopped fresh parsley
2 tsp (10 ml) finely chopped fresh dill
¾ tsp (4 ml) salt
1½ cups (375 ml) diced red bell peppers (about 1 pepper)
1½ cups (375 ml) finely sliced celery (about 2 stalks)
arugula, chopped fresh parsley and toasted salted pumpkin seeds, for garnish

Instructions

  1. Bring a saucepan of salted water to a boil. Add rotini and cook according to package directions.
  2. Meanwhile, in a large bowl, whisk yogurt, mayonnaise, olive oil, water, apple cider vinegar, lemon zest and juice, parsley, dill and salt. Add peppers and celery and stir to combine. Set aside.
  3. Remove pasta from heat, drain and rinse with cold water until cool. Add to bowl with rest of ingredients, and stir to combine.
  4. Cover bowl and place in refrigerator for 1 to 2 hours, or overnight, for flavours to develop.
  5. Top with a generous amount of arugula and garnish with parsley and pumpkin seeds.
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Drink Pairings

Sesame Soba Noodles with Crispy Tofu

Topped with crispy tofu, crunchy veggies and fresh herbs, this bowl of sesame soba noodles is vibrant and satisfying. You can pair the Sesame Soba Noodles with Edna’s Alcohol-Free Mojito or Gray Monk Washington State Pinot Gris.
Ingredients Instructions

Ingredients

Serves 2 to 3
2 bundles soba noodles (about 6.3 oz/180 g total, depending on brand)
1 × 12½ oz (350 g) block traditional or medium-firm tofu, cut into 18 pieces
1½ tbsp (22.5 ml) cornstarch
¼ tsp (1 ml) salt
⅛ tsp (a pinch) pepper
canola oil cooking spray, for air-frying
2 tbsp (30 ml) soy sauce
1 tbsp (15 ml) honey
1 tbsp (15 ml) rice vinegar
1 tbsp (15 ml) avocado oil
2 tsp (10 ml) sesame oil
2 cloves garlic, minced
1-in (2.5 cm) piece fresh ginger, minced
1 cup (250 ml) snow peas
1 cup (250 ml) thinly sliced cucumbers
2 tsp (10 ml) chili crisp
fresh cilantro, green onions and toasted peanuts, for garnish

Instructions

  1. Bring a saucepan of water to a boil. Add soba noodles and cook following package directions, then remove from heat and rinse with cold water until cool. Set aside.
  2. In a large bowl, toss tofu pieces with cornstarch, salt and pepper.
  3. Place coated tofu into air fryer basket and spray with cooking oil. Air-fry at 390 F (199 C) for 10 minutes, then remove basket, shake tofu around, spray with cooking oil again and air-fry for another 10 minutes.
  4. Meanwhile, in a large bowl, combine soy sauce, honey, rice vinegar, avocado oil, sesame oil, garlic and ginger. Add cooled soba noodles and lightly toss.
  5. Heat a medium sauté pan over medium-high heat, then add snow peas and cook for 2 to 3 minutes, until bright green. Add to large bowl with soy sauce mixture. Add cucumbers to same bowl and toss.
  6. Divide into serving bowls and top with chili crisp, cilantro, green onions and toasted peanuts.
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Drink Pairings

Hot Honey Glazed Salmon with Herb Salad

Glazed with hot honey, this salmon is a playful spin on the traditional glazed Easter ham. While grilled pineapple rings and maraschino cherries are an optional nod to the nostalgic version, a fresh herb salad on top wakes everything up, echoing the new greenery of the season, and offers a crisp contrast that makes this dish just right for an Easter dinner that leans elegant, fresh and a little unexpected. We recommend pairing this dish with Hester Creek Columbia Valley Rosé Cabernet Franc or Inniskillin Okanagan Pinot Noir.
Ingredients Instructions

Ingredients

Serves 4 to 6
½ cup (125 ml) clover honey
½ tsp (2.5 ml) red pepper chili flakes
1½ tsp (7.5 ml) apple cider vinegar
2 lbs (900 g) salmon fillet, pin bones removed
2 tbsp (30 ml) dark rum
2 tbsp (30 ml) Dijon mustard
½ tsp (2.5 ml) ground cumin
½ tsp (2.5 ml) kosher salt, plus more to taste
¼ tsp (1 ml) freshly ground black pepper
¼ tsp (1 ml) smoked paprika
1 tbsp (15 ml) extra-virgin olive oil
1 tsp (5 ml) white balsamic vinegar, plus more to taste
½ cup (125 ml) watercress, washed and dried
¼ cup (60 ml) fresh flat-leaf parsley leaves
¼ cup (60 ml) fresh mint leaves
2 tbsp (30 ml) roughly chopped fresh chives
2 tbsp (30 ml) roughly chopped fresh dill
5 to 6 canned pineapple rings, pan-seared (optional), for garnish
5 to 6 maraschino cherries (optional), for garnish

Instructions

  1. Start by making hot honey. In a small saucepan over low heat, stir honey, chili flakes and apple cider vinegar. Cook, stirring occasionally, for 10 to 15 minutes. Honey should be warm but should never come to a simmer. Remove from heat and let cool to room temperature. If not using right away, transfer to an airtight container. Honey will keep in a cool, dry place for up to 6 months and will get spicier the longer it sits.
  2. Preheat oven to 400 F (200 C). Line a rimmed baking sheet with parchment or foil.
  3. Place salmon fillet skin-side down on lined baking sheet.
  4. In a small bowl, whisk ¼ cup (60 ml) hot honey with rum, Dijon, cumin, salt, pepper and paprika until well combined. Drizzle dressing evenly over salmon and let stand at room temperature for 15 minutes.
  5. Roast salmon until cooked through, 10 to 12 minutes, basting and brushing salmon once or twice with any excess glaze that accumulates in tray. To test doneness, a paring knife should slide through salmon easily and flesh should be opaque. Remove from oven and let fish rest for 10 minutes.
  6. Just before serving, in a medium bowl, whisk olive oil and balsamic. Add watercress, parsley, mint, chives and dill. Toss and season with salt or extra balsamic to taste.
  7. Transfer salmon to a serving platter. Optionally garnish with pan-seared pineapple rings and maraschino cherries. Scatter herb salad overtop and serve.
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Drink Pairings

Kimchi Fried Quinoa

A Korean classic gets a healthy makeover, replacing rice with quinoa. A touch of sweetness anchors layers of umami, delivering loads of flavour in every morsel. Skip the eggs for a vegan-friendly option, or swap the tofu with proteins like seafood or even pork, chicken or beef for meat lovers. Kooksoondang Original Makgeolli or Bowen Island Westcoast Lager make for excellent drink pairings with this recipe.
Ingredients Instructions

Ingredients

Serves 2 (Large)
2 cups (500 ml) kimchi
1 × 12½ oz (350 g) package extra-firm tofu
1 tbsp (15 ml) cornstarch
¼ tsp (1 ml) salt, plus more for seasoning
¼ tsp (1 ml) white pepper, plus more for seasoning
5 tbsp (75 ml) vegetable oil, divided
1 tbsp (15 ml) gochujang paste (use vegan-friendly option if desired)
1 tbsp (15 ml) dark soy sauce
2 cups (500 ml) cooked quinoa, cooled
1 cup (250 ml) edamame, thawed and drained if frozen
3 green onions, white parts thickly sliced and green parts julienned, divided
1 tbsp (15 ml) white vinegar
1 to 2 tbsp (15 to 30 ml) sesame oil, to taste
2 eggs
1 sheet nori, shredded, for garnish

Instructions

  1. Using a strainer placed over a large bowl, drain kimchi and reserve ⅓ cup (80 ml) drained liquid. Transfer drained kimchi to another large bowl. Using clean kitchen shears, cut kimchi into bite-sized chunks. Set aside.
  2. Use a tofu press to remove excess liquid from tofu. Alternatively, wrap tofu with a clean tea towel. Place it on a small rack over a paper-towel-lined baking sheet. Cover wrapped tofu with a plate or small baking sheet and place heavy weights on it, such as a couple of heavy cans or a small cast iron skillet. Let it drain for about 30 minutes. Carefully remove weights and unwrap tofu. Wipe any residual moisture with a paper towel. Cut into about ¾ × 1½ × ½-in (2 × 4 × 1.25 cm) strips and transfer to a large bowl. Toss with cornstarch, ¼ tsp (1 ml) salt and ¼ tsp (1 ml) white pepper.
  3. In a large skillet over high heat, heat 2 tbsp (30 ml) vegetable oil until shimmering. Fry coated tofu for 3 to 4 minutes, until golden brown on bottom. Flip tofu over and continue frying for another 2 to 3 minutes. Remove from heat and transfer to a plate.
  4. In same skillet over high heat, heat 2 tbsp (30 ml) vegetable oil. Fry drained and cut kimchi until slightly charred at edges. Add gochujang paste and dark soy sauce and cook for 2 to 3 minutes, until fragrant.
  5. Add cooked quinoa and edamame and mix to coat with kimchi mixture. Toss in sliced white parts of green onions and fried tofu. Stir in vinegar and season with salt and white pepper. Turn off heat and stir in sesame oil and julienned green parts of green onions. Divide into 2 large serving bowls.
  6. In a separate frying pan over high heat, use remaining 1 tbsp (15 ml) vegetable oil to fry eggs until edges are crispy and dark brown. Top each serving bowl with a fried egg and garnish with shredded nori as desired.
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Drink Pairings

Stir-fry Udon Bowl

Slurp away on layers of umami that unfold between silky udon noodles, crunchy vegetables, savoury beef and sweet prawns. This is fabulous to serve on movie nights or mahjong afternoons with friends. You can use other proteins, such as tofu, chicken or pork, too. Oh so delicious! This dish pairs wonderfully with Sapporo Premium Beer or Hey Y’all! Hard Iced Tea.
Ingredients Instructions

Ingredients

Serves 4 to 6
1½ lbs (680 g) beef short ribs, thinly sliced
¼ tsp (1 ml) baking soda
1 tbsp (15 ml) water
1 tbsp (15 ml) cornstarch
2 tsp + 1 tbsp (25 ml) dark soy sauce, divided
7 tbsp (105 ml) vegetable oil, divided
1 lb (450 g) shelled prawns, washed and deveined
salt and pepper, to taste
1 cup (250 ml) sliced shiitake mushrooms
1 cup (250 ml) broccoli florets
1 cup (250 ml) sliced red bell peppers
2 cups (500 ml) baby bok choy roughly cut into 2-in (5 cm) chunks, white and green parts separated
1 cup (250 ml) sliced onions
3 cloves garlic, crushed
1 to 2 red chilies, sliced, to taste
1 tbsp (15 ml) chopped fresh ginger
2 cups (500 ml) chicken stock
2 tbsp (30 ml) oyster sauce
2 tbsp (30 ml) Shaoxing cooking wine
1 tbsp (15 ml) fish sauce
4 × 7 oz (200 g) packages compressed soft udon noodles
2 tbsp (30 ml) rice vinegar
2 tbsp (30 ml) sesame oil
julienned green onions and toasted sesame seeds, for garnish

Instructions

  1. In a non-reactive bowl, mix beef, baking soda and water and let rest for 10 minutes. Add cornstarch and 2 tsp (10 ml) dark soy sauce. Set aside.
  2. In a large skillet, heat 1 tbsp (15 ml) oil over medium-high heat. Without overcrowding skillet, fry prawns for about 1 minute on each side. Season with salt and pepper. Transfer to a large bowl or plate.
  3. In same skillet, heat another 2 tbsp (30 ml) oil and fry marinated beef until cooked and any liquid evaporates. Add to prawns.
  4. In a wok, heat 2 tbsp (30 ml) oil on medium-high heat. Stir-fry shiitake mushrooms and broccoli for 2 minutes. Add red peppers and bok choy and continue cooking for another minute. Season with salt and pepper and transfer to a large plate.
  5. In same wok, heat remaining 2 tbsp (30 ml) oil on medium-high heat. Stir-fry onions, garlic, chilies and ginger until fragrant, about 1 minute.
  6. In a small bowl, mix chicken stock, oyster sauce, Shaoxing wine, fish sauce and remaining 1 tbsp (15 ml) dark soy sauce. Add to wok and cook until it comes to a boil.
  7. Place compressed udon noodles over braising liquid. Lower heat to medium. Cover wok and let noodles steam for about 5 minutes. Remove lid and, using a fork or cooking chopsticks, toss noodles to separate and mix with sauce.
  8. Add stir-fried vegetables, prawns and beef, and stir-fry for about 1 minute. Most of sauce will reduce and be absorbed into noodles. Add rice vinegar and remove from heat.
  9. Toss with sesame oil and garnish with julienned green onions and toasted sesame seeds, as desired.
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Drink Pairings

Chicken Tikka Poutine

A favourite from Indian cuisine cozies up to a Canadiana treat! Tangy, mildly spicy, finger-licking flavours explode in your mouth with every bite. This is perfect for a spring afternoon brunch or anytime you feel peckish. Substitute potato fries with yam fries for a fibre boost, if desired. Try pairing this Chicken Tikka Poutine with Pfaffenheim Pfaff Gewürztraminer or Tinhorn Creek Washington State Pinot Gris.
Ingredients Instructions

Ingredients

Serves 4
Tikka Spice Mix
2 tbsp (30 ml) Kashmiri chili powder*
1½ tbsp (22.5 ml) ground coriander
2 tsp (10 ml) ground cumin
½ tbsp (7.5 ml) black pepper
1 tsp (5 ml) ground turmeric
½ tbsp (7.5 ml) garam masala
Chicken Tikka Masala
1 cup (250 ml) dahi* or plain yogurt
2 tbsp (30 ml) fresh lemon juice
3 tbsp (45 ml) ginger-garlic paste, divided
6 tbsp (90 ml) vegetable oil, divided
2 tsp (10 ml) salt, plus more for seasoning
1½ tbsp (22.5 ml) kasoori methi (dried fenugreek leaves),1 divided
2 lbs (900 g) boneless, skinless chicken thighs, cut into about 1½-in (4 cm) chunks
2 whole cloves
2 whole green cardamom pods, split
2-in (5 cm) stick cinnamon
1 bay leaf
1 cup (250 ml) chopped onions
⅛ tsp (a pinch) cayenne pepper (optional)
¾ cup (180 ml) water, divided
1 cup (250 ml) crushed tomatoes
¼ cup (60 ml) whipping cream
Poutine
1.8 lbs (800 g) frozen potato French fries (about 8 cups/2 L)
salt, to taste
1½ to 2 cups (375 to 500 ml) cheese curds, to taste
Chutney Mayo, make ahead, recipe follows
¼ cup (60 ml) chopped fresh cilantro leaves, for garnish
Chutney Mayo
½ cup (125 ml) mayonnaise
2 tbsp (30 ml) fresh mint leaves
2 tbsp (30 ml) fresh cilantro leaves
½ tsp (2.5 ml) ground cumin
⅛ tsp (a pinch) garam masala
1 tsp (5 ml) fresh lime juice
salt and pepper, to taste
*Kashmiri chili powder, dahi and kasoori methi are available at Indian grocery stores.

Instructions

  1. To make Tikka Spice Mix, in a bowl, combine chili powder, coriander, cumin, pepper, turmeric and garam masala. Set aside.
  2. To make Chicken Tikka Masala, in a large non-reactive bowl, combine dahi, lemon juice, 3½ tbsp (52.5 ml) tikka spice mix, 2 tbsp (30 ml) ginger-garlic paste, 1 tbsp (15 ml) vegetable oil and 2 tsp (10 ml) salt. With clean hands, use thumb of 1 hand to muddle ½ tbsp (7.5 ml) kasoori methi in palm of other hand for 5 to 10 seconds to release aromatics, then add to marinade. Add chicken and mix to coat completely with marinade. Cover with a plate or plastic wrap and marinate in refrigerator overnight or for at least 1 hour.
  3. In a large skillet over medium-high heat, heat 1½ tbsp (22.5 ml) vegetable oil. Add half the chicken in a single layer without overcrowding skillet. Fry for 2 to 3 minutes per side, until edges look slightly crisp and brown. Transfer to a plate. Scrape off any burned bits in skillet, add 1½ tbsp (22.5 ml) vegetable oil and fry remaining chicken with same timing as first half. Transfer to a plate and set aside. Reserve any remaining marinade.
  4. In a large wok or saucepan over medium-high heat, heat remaining 2 tbsp (30 ml) vegetable oil. Add cloves, cardamom, cinnamon and bay leaf and fry for 30 seconds to 1 minute, until fragrant but not burned. Using a slotted spoon, discard fried spices. Add onions to spice-infused oil and fry, stirring occasionally, until slightly brown on edges, about 5 minutes. Mix in remaining 1 tbsp (15 ml) ginger-garlic paste and any reserved marinade. Continue cooking for another minute. Stir in 2 tbsp (30 ml) tikka spice mix, a pinch of cayenne (if using) and ¼ cup (60 ml) water. Continue cooking until most of water evaporates and mixture looks glossy.
  5. Add crushed tomatoes and remaining ½ cup (125 ml) water and stir to combine. Reduce heat to medium-low, cover and let simmer for about 5 minutes. Add fried chicken and cream. Stir, cover and let simmer for another 10 minutes. Season with salt. With clean hands, use thumb of 1 hand to muddle remaining 1 tbsp (15 ml) kasoori methi in palm of other hand for 5 to 10 seconds to release aromatics, then sprinkle over chicken. Cover and remove from heat.
  6. To assemble Poutine, bake fries following instructions on package. Reheat chicken tikka masala if cooled. Season fries with salt, if desired, as soon as they are out of oven. Transfer to a serving plate. Generously scatter cheese curds over fries and top with piping-hot chicken tikka masala* as desired. Drizzle with Chutney Mayo to taste and garnish with chopped cilantro.
  7. *Any leftover chicken tikka masala can be served with rice or parathas as a meal.
  8. Instructions for making Chutney Mayo: Using a hand blender, blend all ingredients until smooth. Transfer to a squeeze bottle and refrigerate until ready to use, up to 1 week.
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Drink Pairings

Gin-Cured Albacore Tuna Smorgasbord

Celebrate Earth Day with cured Pacific albacore lox. Presented with locally grown accompaniments on a sustainable wood like bamboo or reclaimed oak, this board highlights BC’s abundance while minimizing environmental impact. This recipe cures the albacore tuna in Beefeater London Dry Gin.
Ingredients Instructions

Ingredients

Serves up to 10
Gin-Cured Albacore Tuna Lox, make ahead, recipe follows
Pickled Blackberries, make ahead, recipe follows
Dijon mustard
cornichons or sliced dill pickles
sunflower sprouts
boiled new potatoes, sliced
shaved red onion
thinly sliced pumpernickel or rye bread, toasted
a few sprigs fresh dill, for garnish
Gin-Cured Albacore Tuna Lox
1 hook-and-line-caught Pacific albacore tuna loin (about 2 lbs/900 g)
3 tbsp (45 ml) gin
⅓ cup (80 ml) granulated sugar
¼ cup (60 ml) salt
1 tbsp (15 ml) juniper berries, crushed
2 tsp (10 ml) chopped fresh dill
2 tsp (10 ml) freshly ground
black pepper
Pickled Blackberries
Makes about 1 ½ cups (375 ml)
1½ cups (375 ml) fresh or frozen blackberries
3 tbsp (45 ml) granulated sugar
1 tsp (5 ml) salt
½ cup (125 ml) red wine vinegar
½ cup (125 ml) water
1 tbsp (15 ml) juniper berries
1 sprig fresh thyme

Instructions

  1. Working across grain of tuna, thinly slice 3 to 3½ oz (85 to 105 g) tuna per person and layer on a serving board.
  2. Place small serving bowls of Pickled Blackberries, Dijon and cornichons on board.
  3. Fill remaining spaces with small piles of sunflower sprouts, new potatoes, red onion and slices of toasted bread. Garnish with a few small sprigs of dill and serve.
  4. Instructions for making Gin-Cured Albacore Tuna Lox: 1) Rinse tuna loin and pat dry. Transfer to a baking dish with raised sides. Brush tuna loin with gin on all surfaces. 2) In a small mixing bowl, combine sugar, salt, juniper berries, dill and pepper. Mix well, then spread over tuna and gently press onto flesh. Cover with plastic wrap, loosely tucking it around fish. Place another sheet of plastic wrap over dish and set a slightly smaller dish, cutting board or similar object on top to gently weigh down tuna as it cures. 3) Refrigerate for 18 to 24 hours, flipping tuna after 12 hours. Remove from refrigerator and wipe or rinse with cold water to remove curing mixture. Pat dry with paper towel and wrap tightly in cheesecloth. Refrigerate for another 24 hours before serving. 4) Leftover lox can be wrapped tightly in plastic wrap and stored in refrigerator for up to 1 week or in freezer for up to 1 month, though texture may soften if frozen.
  5. Instructions for making Pickled Blackberries: 1) In a small mixing bowl, toss blackberries with sugar and salt to coat. Transfer to a clean Mason jar. 2) In a small saucepan over medium heat, combine vinegar, water, juniper berries and thyme. Warm until hot but not simmering, then pour over blackberries. Cool to room temperature, then seal and transfer to refrigerator for at least 4 hours. 3) Store in sealed jar in refrigerator for up to 1 month. Save remaining pickling liquid to use as a shrub for cocktails or as a substitute for vinegar in salad dressings.
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Drink Pairings

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