Plant-Based Squash & Mushroom Lasagna

Layered with butternut squash and cremini mushrooms, this plant-based lasagna is sure to satisfy. Consider pairing this recipe with Cono Sur Organic Chardonnay or Viognier Yalumba Y Series.
Ingredients Instructions

Ingredients

Serves 6
1 small to medium butternut squash, halved (about 2 cups (500 ml) of squash)
1 package (450 g) chopped cremini mushrooms
2 tbsp (30 ml) olive oil
1 small yellow onion, diced
4 garlic cloves, minced
1 cup (250 ml) store-bought tomato pasta sauce
salt and pepper, to taste
1 cup (250 ml) oat milk, plus more if needed
1 cup (250 ml) cashews
5 sprigs thyme, leaves only
½ cup (125 ml) nutritional yeast
1 package egg-free lasagna sheets (no cooking required)
½ cup (125 ml) plant-based Parmesan (optional)
10 basil leaves

Instructions

  1. Preheat oven to 375 F (190 C). On a lined baking tray, place squash flesh-side down. Bake until fork-tender, about 40 minutes. Remove seeds and discard them. Scoop out squash flesh and set aside to cool.
  2. In a food processor, add roughly chopped mushrooms and pulse until pieces are small and resemble minced meat.
  3. In a large skillet, over medium-high, heat olive oil. Add onions and cook for 8 to 10 minutes, or until translucent. Add garlic and minced mushrooms and cook for 5 minutes or until some of the liquid has cooked off from mushrooms. Add tomato sauce and cook for another 5 minutes. Season with salt and pepper. Remove from heat and allow to cool.
  4. In a saucepan, over medium-high heat, combine oat milk and cashews. Add thyme and nutritional yeast and cook for 8 minutes. Remove from heat.
  5. In a blender, add oat milk, cashews and squash and blend on high until smooth béchamel sauce is made. If needed, add a little more oat milk, 1 tbsp (15 ml) at a time, until desired consistency. Season with salt and pepper.
  6. In a 10 x 8-in (2 L) casserole dish, place a large spoonful of squash béchamel and spread it evenly to cover bottom of dish. Place 3 lasagna sheets across bottom of pan. If they don’t fit perfectly, just break extra ends off to fit. Spread roughly ⅓ of mushroom mixture evenly over noodles. Place 3 more lasagna sheets over top. Layer with ⅓ squash mixture. Continue pattern, alternating squash and mushroom mixture between lasagna sheets until ingredients are used up. This works best if the squash béchamel is the final layer.
  7. Sprinkle top with plant-based Parmesan. Bake for 45 minutes or until lasagna sheets are fork-tender.
  8. Garnish with basil and serve.
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Drink Pairings

Spaghetti and Salmon Meatballs in Red Pepper Sauce

With colder weather rolling in, autumn meals should be both warm and filling, a simple requirement met by this Spaghetti and Salmon Meatballs in Red Pepper Sauce Recipe. Consider pairing this recipe with Bardolino Monte Del Fra or Gray Monk Chardonnay Unwooded 2022.
Ingredients Instructions

Ingredients

Serves 4
1 lb (500 g) salmon, skin removed, cut into chunks
2 shallots, chopped
2 tbsp (30 ml) unsalted butter, melted and cooled
1 tbsp (15 ml) dried Italian herb blend
2 tbsp (30 ml) mayonnaise
2 garlic cloves, minced
1 large egg
¾ cup (175 ml) panko bread crumbs
kosher salt and freshly ground black pepper, to taste
2 cups (500 ml) jarred roasted red bell peppers, drained
2 tbsp (30 ml) olive oil
1 medium onion, finely chopped
1 celery stick, finely chopped
½ cup (125 ml) whipping cream
¼ cup (60 ml) white wine
¾ lb (340 g) spaghetti
½ cup (125 ml) chopped flat leaf parsley
1 cup (250 ml) pitted green olives, sliced in half if large
Parmesan, for serving

Instructions

  1. To make salmon meatballs, preheat oven to 350 F (180 C). Lightly oil a rimmed baking sheet and set aside.
  2. In a food processor bowl, place salmon and shallots and process until salmon is finely chopped. Transfer mixture to a large bowl and add butter, Italian herb blend, mayonnaise, garlic, egg, panko crumbs and a good pinch of salt and pepper. Stir with a wooden spoon or spatula until well combined. Form into balls, about 1½ tbsp (22 ml) in size, and place on prepared baking tray. Bake, turning halfway through cooking time, until lightly browned and cooked through, about 10 to 15 minutes.
  3. Bring a large pot of salted water to a boil to cook pasta.
  4. Rinse red bell peppers well under cold water. Roughly chop and set aside.
  5. In a large frying pan, warm olive oil over medium-high heat. Sauté onions and celery with a good seasoning of salt and pepper until softened, about 4 minutes. Add red peppers and continue to sauté until peppers are warmed through, about 1 minute. Transfer warm vegetable mixture to a blender along with whipping cream and wine. Blend until a smooth sauce is achieved. Return sauce to frying pan over medium heat. Bring sauce to a simmer and cook, stirring occasionally, until slightly thickened, about 5 to 8 minutes.
  6. Meanwhile, cook spaghetti according to package directions.
  7. Add salmon meatballs to sauce and gently stir to coat. Drain pasta, add to sauce and gently toss to coat.
  8. To serve, divide pasta and salmon meatballs among 4 warm pasta bowls. Serve topped with a sprinkle of chopped parsley, green olives and some shaved Parmesan, if desired.
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Drink Pairings

Cioppino

Brimming with fresh seafood in a tomato and wine broth that tastes like the sea, Cioppino (pronounced cho-pee-no) is a delicious fish stew. Consider pairing this recipe with Bartier Bros Rose 2022 or Chablis La Chablisienne La Pierrelee 2020
Ingredients Instructions

Ingredients

Serves 4 to 6
⅓ cup (75 ml) vegetable oil
½ cup (125 ml) chopped fennel (bulb only, reserve fronds for garnish)
1½ cups (375 ml) chopped onion
½ cup (125 ml) chopped celery
3 garlic cloves, minced or crushed
1½ cups (375 ml) dry white wine, divided
1 tsp (5 ml) dried oregano
¼ tsp (1 ml) pepper flakes, or to taste
1 x 796 ml (27 oz) can crushed or stewed tomatoes
1 cup (250 ml) clam juice
1 large bay leaf
1½ cups (375 ml) water
18 to 20 clams*
18 to 20 mussels*
1½ lbs (750 g) boneless, skinless halibut fillets, cut into 2½-in (6.25 cm) chunks
12 large prawns, shelled (tail on) and deveined
salt and pepper, to taste
¼ cup (60 ml) finely chopped fresh parsley
1 to 2 tbsp (15 to 30 ml) lemon juice, to taste
parsley and lemon wedges or slices, for garnish
*Note: Fresh and uncooked clams and mussels should be closed. If not, then gently tap each one on counter and they should close immediately. Discard any that do not close.

Instructions

  1. In large saucepan or Dutch oven, heat vegetable oil over medium-high heat until shimmering. Add fennel, onions and celery and cook until translucent, about 6 minutes.
  2. Add garlic and continue cooking another 3 minutes, stirring regularly to avoid burning.
  3. Add ½ cup (125 ml) wine and deglaze vegetables, until fully evaporated.
  4. Add oregano, pepper flakes, tomatoes, clam juice, bay leaf and remaining wine and stir well. Reduce heat to medium-low, cover and simmer for about 20 minutes.
  5. In steamer, boil water. Add clams, cover and steam for 5 to 6 minutes. Using tongs or a slotted spoon, carefully remove clams only and set aside in large bowl. Discard any unopened clams. Add mussels to steamer, cover and continue steaming for another 5minutes. Using tongs or slotted spoon, carefully remove steamed mussels into bowl with clams. Discard any unopened mussels.
  6. Using a sieve, strain residual liquid to remove any sediments. Reserve up to 1½ cups (375 ml) liquid and discard remainder.
  7. Add 1 cup (250 ml) of reserved liquid to simmering tomato mixture. Add more to desired taste and consistency, if needed. Evenly distribute halibut pieces into mixture. Cover and continue simmering for 5 minutes. Add prawns, steamed clams and mussels. Cover and continue simmering for 3 to 5 minutes.
  8. Season with salt and pepper, to taste. Stir in chopped parsley and lemon juice. Turn off heat, cover and let the Cioppino rest for about 5 minutes before serving.
  9. Serve with a wedge or slice of lemon and garnish with parsley, as desired.
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Drink Pairings

Mongolian Cauliflower “Meatballs”

With colder weather rolling in, autumn meals should be both warm and filling, a simple requirement met by these Mongolian Cauliflower "Meatballs". Consider pairing this recipe with Campo De Borja Garnacha Borsao or Zinfandel Cline Old Wine Lodi.
Ingredients Instructions

Ingredients

Serves 4
1 tbsp (15 ml) grapeseed oil, plus extra for greasing baking tray
4 cups (1 L) cauliflower florets, about 1-in (2.5 cm) in size
1 cup (250 ml) cooked and cooled quinoa
1 cup (250 ml) panko bread crumbs
3 large eggs
1 tsp (5 ml) garlic powder
1 tsp (5 ml) onion powder
1 tsp (5 ml) kosher salt, plus extra
¾ tsp (4 ml) freshly ground black pepper
1 cup (250 ml) low sodium soy sauce
1 cup (250 ml) light brown sugar
4 garlic cloves, minced
2 tbsp (30 ml) minced ginger
⅔ cup (150 ml) white wine
1 tbsp (15 ml) unseasoned rice vinegar
½ tsp (2.5 ml) red pepper flakes
2 tbsp (30 ml) cornstarch
½ cup (125 ml) water
3 green onions, thinly sliced
1 tbsp (15 ml) toasted sesame seeds
rice and steamed or roasted vegetables, to serve (optional)

Instructions

  1. Preheat oven to 400 F (200 C). Grease a rimmed baking tray with grapeseed oil and set aside.
  2. To prepare cauliflower “meatballs,” set a steamer basket over a large saucepan filled with just enough water to touch bottom of basket. Add cauliflower, cover and bring to a hard simmer over medium-high heat. Cook until cauliflower is tender when pierced with a fork, about 12 to 15 minutes. Transfer cauliflower in a single layer to a baking tray and let cool for at least 5 minutes.
  3. Finely chop cauliflower by hand with a sharp knife or in a food processor. Place finely chopped cauliflower in a large bowl along with cooked quinoa, panko, eggs, garlic powder, onion powder, salt and pepper. Stir with a fork until well combined. Using lightly water-moistened hands, gently roll about 1½ tbsp (22 ml) cauliflower mixture into a ball and place on prepared baking tray. Bake, turning halfway through cooking time, until golden brown, about 15 to 17 minutes.
  4. While cauliflower “meatballs” bake, prepare Mongolian sauce. In a large frying pan, whisk together grapeseed oil, soy sauce, brown sugar, minced garlic, ginger, wine, rice vinegar and red pepper flakes. Place over medium-high heat and bring to a hard simmer, stirring constantly. Cook, whisking often, for 8 minutes.
  5. In a small bowl, whisk together cornstarch and water until well combined. Add this slurry to sauce and continue to cook, whisking constantly, until sauce thickens, about 1 minute. Remove frying pan from heat. Add cooked cauliflower “meatballs” to hot Mongolian sauce and gently toss to coat.
  6. Transfer “meatballs” to a serving bowl and garnish with green onions and sesame seeds. Serve while warm over rice with steamed or roasted vegetables, if desired.
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Drink Pairings

Ratatouille (Confit Byaldi)

While traditional ratatouille is prepared as a vegetable stew of eggplant, squash and peppers, this version, known as "confit byaldi," is the fancier version of the dish showcased in the Disney film Ratatouille.
Ingredients Instructions

Ingredients

Serves 4 to 6
½ cup (125 ml) olive oil, divided
1½ cups (375 ml) coarsely chopped onion
2 x 8-in (20 cm) stalks of celery, coarsely chopped
2 red bell peppers, coarsely chopped
4 garlic cloves, chopped
⅓ cup (75 ml) red vermouth or red wine
1 x 796 ml (27 oz) can whole tomatoes
⅛ tsp (0.5 ml) dried pepper flakes
2 tbsp (30 ml) chopped fresh basil (or 2 tsp (10 ml) dried basil)
1 tbsp (15 ml) chopped fresh thyme (or 1 tsp (5 ml) dried thyme)
1 tbsp (15 ml) chopped fresh oregano (or 1 tsp (5 ml) dried oregano)
1 tbsp (15 ml) chopped fresh rosemary (or 1 tsp (5 ml) dried rosemary, crushed)
2 bay leaves
1 tsp (5 ml) sugar
salt and pepper, to taste
1 tbsp (15 ml) balsamic vinegar
2 green zucchinis, sliced crosswise, ⅛-in (0.25 cm) thick
6 to 7 large firm Roma tomatoes, sliced crosswise, ⅛-in (0.25 cm) thick
2 yellow zucchinis, sliced crosswise, ⅛-in (0.25 cm) thick
2 long eggplants, sliced crosswise, ⅛-in (0.25 cm) thick
2 tbsp (30 ml) pesto
basil leaves, for garnish

Instructions

  1. In large saucepan, heat ¼ cup (60 ml) olive oil over high heat until shimmering. Add onions, celery, red bell peppers and garlic. Sauté until onions turn translucent and edges turn slightly gold, about 6 to 8 minutes.
  2. Add ⅓ cup (75 ml) vermouth or wine and deglaze, scraping off the fond from bottom of saucepan, until all liquid is evaporated and vegetables look glazed.
  3. Reduce heat to medium and add canned tomatoes, dried pepper flakes, basil, thyme, oregano and rosemary and stir while gently crushing tomatoes.
  4. Add bay leaves, cover and reduce heat to low. Simmer for about 20 minutes. Uncover and continue cooking until most liquid has evaporated, about another 10 minutes.
  5. Add sugar and season with salt and pepper, to taste. Stir in balsamic vinegar, cover and remove from heat.
  6. Remove and discard bay leaves. Using an immersion blender, purée tomato mixture in the saucepan until coarsely combined. Be careful, as liquid will be hot. Set aside to cool.
  7. Preheat oven to 375 F (190 C). Cut a piece of parchment paper the size of the 10-in (25 cm) cast iron skillet or baking dish you will use to bake the ratatouille and set aside.
  8. In a 10-in (25 cm) cast iron skillet or baking dish, evenly spread a thin layer of the tomato sauce.
  9. Create stacks consisting of a single slice each of green zucchini, tomato, yellow zucchini and eggplant. Lean each stack along the outer edge of the skillet or baking dish with the tomato sauce. Similarly, repeat layering the stacks on their sides to form inner circles.
  10. Generously drizzle with 2 tbsp (30 ml) olive oil and season with salt and pepper. Cover the surface with pre-cut parchment paper and bake for about 40 minutes.
  11. In a small bowl, mix pesto and 2 tbsp (30 ml) olive oil and set aside.
  12. Remove baking dish from oven and discard parchment paper. Drizzle pesto mixture on top and return to oven, uncovered, for another 15 minutes.
  13. Remove from oven and garnish with basil leaves, as desired.
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Drink Pairings

Chicken Tagine

Chicken tagine is a traditional Moroccan dish of chicken braised with preserved lemons, spices, garlic, onion and olives. This recipe is both savoury and a little bit sweet, thanks to the addition of Turkish apricots.
Ingredients Instructions

Ingredients

Serves 4 to 6
1 tsp (5 ml) saffron threads
1¼ cups (310 ml) warm water, divided
1 large (or 2 small) preserved lemons, quartered
½ cup (125 ml) chopped parsley leaves
½ cup (125 ml) chopped cilantro leaves
3 garlic cloves, crushed
1 tbsp (15 ml) ground paprika
1 tsp (5 ml) ground cumin
½ tsp (2.5 ml) ground coriander
½ tsp (2.5 ml) ground cinnamon
1½ tsp (7 ml) ground ginger
¼ tsp (1 ml) freshly ground black pepper
¼ cup + 2 tbsp (90 ml) olive oil, divided
1 kg (2 lbs) boneless chicken thighs, skin on
2 cups (500 ml) chopped onions
salt, to taste
¼ tsp (1 ml) ground turmeric
2 tbsp (30 ml) mild honey
1 x 3-in (8 cm) cinnamon stick
½ cup (125 ml) unsulphured Turkish apricots, halved
1½ tbsp (22 ml) lemon juice
⅓ cup (75 ml) pitted green olives
flat bread, rice or couscous, to serve (optional)

Instructions

  1. Soak saffron in ¼ cup (60 ml) warm water for 15 minutes.
  2. Separate pulp from peel of preserved lemons. Coarsely chop lemon pulp. Reserve peels for later.
  3. To make chermoula (herb marinade), in a large bowl, combine saffron water, lemon pulp, parsley, cilantro, garlic, paprika, cumin, coriander, cinnamon, ginger, pepper and ¼ cup (60 ml) olive oil.
  4. Add chicken to bowl with chermoula and rub marinade onto chicken. Cover and refrigerate 1 hour or overnight.
  5. Drizzle remaining 2 tbsp (30 ml) olive oil into tagine* base. Add onions to cover base. Sprinkle salt and turmeric over onions.
  6. Add marinated chicken and remaining marinade over onions.
  7. If using ceramic tagine, place heat diffuser on burner. Place covered tagine or Dutch oven on burner over medium heat and cook for 15 to 20 minutes. Released juices from onions and chicken will start to simmer. Reduce heat to low and cook for 45 minutes to 1 hour, until chicken is fully cooked and tender.
  8. In small saucepan, bring 1 cup (250 ml) water, honey, cinnamon stick and apricots to a boil. Remove cover and continue cooking over medium heat until apricots are plump and liquid is reduced and syrupy, about 10 to 12 minutes. Remove from heat and set aside.
  9. Add lemon juice and olives to tagine. Arrange reserved lemon peel, prepared apricots and syrup over chicken. Season with salt and pepper, to taste. Cook, uncovered, for 15 to 20 minutes until sauce is reduced. Serve with warm flat bread, rice or couscous, if desired.
  10. *A tagine is a North African cooking dish with a conical shape. A Dutch oven or Crock-Pot can also be used for this dish.
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Drink Pairings

Lamb Meatball Korma with Lentils

With colder weather rolling in, autumn meals should be both warm and filling, a simple requirement met by this Lamb Meatball Korma with Lentils recipe. Pair this recipe with Sandhill Syrah 2021 or Stag's Hollow Heritage Block 2020.
Ingredients Instructions

Ingredients

Serves 4
1 lb (500 g) ground lamb
2 garlic cloves, minced
1 large shallot, finely chopped
1 tsp (5 ml) kosher salt, plus extra
1½ tsp (7 ml) dried mint
½ tsp (2.5 ml) ground cumin
1 tsp (5 ml) curry powder
1 large egg
2 tbsp (30 ml) ghee or grapeseed oil
2 celery stalks, finely chopped
1 medium carrot, finely chopped
2 x 15 oz (425 g) can lentils, drained and rinsed
½ cup (125 ml) white wine
¼ cup (60 ml) korma curry paste
1 x 14 oz (398 ml) can full fat coconut milk
1 lime, zest and juice, divided
2 cups (500 ml) packed spinach leaves
2 Persian cucumbers, thinly sliced on the bias
mint leaves, green onion curls and lime wedges, for garnish
naan bread, whole milk yogurt, to serve (optional)

Instructions

  1. To make lamb meatballs, in a large bowl, add ground lamb, garlic, shallot, salt, dried mint, cumin, curry powder and egg. Mix with a fork until well combined. Roll about 1½ tbsp (22 ml) lamb mixture into a ball and set aside on a plate. Repeat with remaining lamb mixture.
  2. In a large frying pan, heat ghee or grapeseed oil and, working in batches if necessary, sear meatballs until nicely browned all over, about 8 to 10 minutes. Transfer to a plate and set aside. Don’t worry if meatballs are not cooked all the way through, they will finish cooking in sauce.
  3. To make korma sauce with lentils, return frying pan from step 2 to medium heat. Add celery and carrots and cook, stirring often, until slightly softened, about 3 minutes. Add lentils, wine, korma curry paste, coconut milk and lime zest. Bring to a slow simmer, stirring occasionally. Add lamb meatballs and allow to gently cook in simmering sauce, stirring occasionally, until meatballs are cooked through and sauce has thickened slightly, about 5 minutes. Add spinach and stir in until slightly wilted. Remove frying pan from heat.
  4. In a small bowl, toss together cucumbers with a pinch of salt and juice of 1 lime. Set aside.
  5. To serve, divide lamb meatballs along with some sauce among warm serving bowls. Garnish with cucumber, mint leaves, green onion curls and lime wedges, if desired. Serve immediately. Suggested accompaniments to this dish are warm naan bread and creamy whole milk yogurt.
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Drink Pairings

Vietnamese Sticky Pork Meatball Bowl

With colder weather rolling in, autumn meals should be both warm and filling, this Vietnamese Sticky Pork Meatball Bowl will offer just that. With pickled vegetables and nice noodles, be sure to give this easy recipe a go. Consider pairing this dish with California White Conundrum or Gehringer Ehrenfelser 2019.
Ingredients Instructions

Ingredients

Serves 4
½ cup (125 ml) unseasoned rice vinegar
1 tbsp (15 ml) granulated sugar
¼ tsp (1 ml) kosher salt
½ cup (125 ml) daikon radish, cut into matchsticks
½ cup (125 ml) carrot, cut into matchsticks
¼ tsp (1 ml) toasted sesame oil
¾ tsp (4 ml) finely grated lime zest, divided
1 lb (500 g) minced pork
3 garlic cloves, minced
1 tbsp (15 ml) minced ginger
2 lemongrass stalks, tough outer leaves removed, finely chopped
2 tbsp (30 ml) chopped fresh cilantro leaves and tender stems
2 tbsp (30 ml) chopped fresh chives
1 red Thai chili, seeded, finely chopped
4 tsp (20 ml) fish sauce, divided
2 tbsp (30 ml) clover honey
2 tbsp (30 ml) low sodium soy sauce
1 package (454 g) thick rice noodles
3 tbsp (45 ml) grapeseed oil
Mint leaves, Thai basil leaves, chopped peanuts and lime wedges, to serve

Instructions

  1. To make pickled vegetables, in a small saucepan, bring rice vinegar, sugar and salt to a boil. Remove saucepan from heat, stir in daikon, carrot, sesame oil and ¼ tsp (1 ml) lime zest and let cool to room temperature. This pickled vegetable mix may be made up to 2 days ahead and refrigerated in an airtight container along with its pickling liquid.
  2. To make meatballs, in a large bowl, stir together pork, garlic, ginger, lemongrass, cilantro, chives, Thai chili and 2 tsp (10 ml) fish sauce until well combined. Roll about 1½ tbsp (22 ml) pork mixture into a ball and set aside on a plate. Repeat with remaining pork mixture.
  3. In a small bowl, whisk together honey, soy sauce, remaining 2 tsp (10 ml) fish sauce and ½ tsp (2.5 ml) lime zest. Set aside.
  4. Cook rice noodles according to package directions and set aside.
  5. Heat oil in a large frying pan over a medium heat. Working in batches, if necessary, add meatballs and cook, turning occasionally, until cooked through, about 8 minutes. Place hot meatballs in a large bowl and drizzle with reserved honey glaze mixture. Gently toss to coat.
  6. When ready to serve, divide rice noodles among serving bowls and drizzle with a little of the pickling liquid from pickled vegetables. Top with meatballs, a drizzle of honey glaze and a tangle of drained pickled vegetables. Garnish with a generous scattering of herbs and peanuts. Serve with lime wedges, if desired.
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Drink Pairings

Handmade Gnocchi with Mushroom Cream Sauce

Making your own pasta shouldn't be daunting task. Here is a delicious recipe that should make your handmade pasta snap! Ardeche Chardonnay Louis Latour or Sandhill Cabernet Merlot 2021 make great wine pairings for this recipe.
Ingredients Instructions

Ingredients

Serves 2 to 4
Handmade Gnocchi*, recipe follows
1 tbsp (15 ml) olive oil
2 tbsp (30 ml) butter
2 garlic cloves, minced
3 cups (750 ml) chopped mushrooms
3 sprigs thyme, stems removed
1 cup (250 ml) whipping cream
1 cup (250 ml) grated Parmesan
salt and pepper, to taste
3 cups (750 ml) arugula, to serve
½ lemon, juice only, to serve
HANDMADE GNOCCHI:
3 lbs (1.5 kg) of russet potatoes (roughly 6 large potatoes)
¼ tsp (2 ml) salt
3 egg yolks
¾ cup (175 ml) flour, plus more as needed

Instructions

  1. Prepare Handmade Gnocchi (recipe follows) or use store bought.
  2. In a saucepan, heat oil and butter over medium-high heat. Add garlic, mushrooms and thyme. Sauté for 8 minutes until softened and some of the mushroom moisture has cooked off. Add whipping cream and Parmesan. Season with salt and pepper. Cook on low for 5 minutes until cream has reduced slightly.
  3. Bring 16 cups (4 L) of water to a boil. Season generously with salt. Cook gnocchi, if using fresh, until it floats to the surface. (If using store bought, prepare according to package instructions.) Using a slotted spoon, remove gnocchi and place directly into mushroom sauce. Add ½ cup (125 ml) of pasta water directly to sauce. Stir to coat.
  4. To serve, top gnocchi with a handful of arugula and a squeeze of lemon.
  5. HANDMADE GNOCCHI:
  6. Preheat oven to 400 F (200 C).
  7. Using a fork, poke a few holes into each potato. Bake for 45 minutes or until fork-tender. Allow to cool before handling. Cut potatoes in half lengthwise. Scoop out inside and place in a potato ricer. Repeat and rice all potatoes directly onto a clean working surface. Season with salt.
  8. In a small mixing bowl, whisk egg yolks together. Drizzle directly onto riced potatoes. Sprinkle flour evenly over potatoes and eggs. Using the back of a chef ’s knife or bench scraper, chop down repeatedly over potato mixture to mix flour and egg evenly into potatoes. Once everything is evenly distributed, start to gather dough to form a ball. If dough is still very sticky, add a small amount of flour at a time, until you can hold dough without it sticking to your hands. Knead dough 5 to 8 times until you can no longer see any egg streaks. Do not over knead.
  9. Cut dough into 4 sections, working with 1 section at a time. Keep rest of dough covered. Roll each section of dough out to form a ½-in (1.25 cm) rope. Cut rope into 1-in (2.5 cm) gnocchi and place on a floured baking sheet until ready to cook.
  10. This recipe makes a large quantity of gnocchi. You can freeze gnocchi on a lined baking sheet and then transfer into a plastic container. Store in freezer for up to 2 months.
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Drink Pairings

Handmade Orecchiette with Brussels Sprouts & Sausage

Making your own pasta shouldn't be daunting task. Here is a delicious recipe that should make your handmade pasta snap!
Ingredients Instructions

Ingredients

Serves 2 to 4
Handmade Orecchiette* recipe follows
2 tbsp (30 ml) olive oil
3 Italian sausages, casings removed
15 Brussels sprouts, shredded
3 garlic cloves, minced
1 tsp (5 ml) chili flakes
1 lemon, juice only
salt and pepper, to taste
½ cup (125 ml) panko bread crumbs, toasted
¼ cup (60 ml) chopped parsley
1 cup (250 ml) grated Parmesan, divided
*This recipe can be made with store-bought orecchiette pasta, if desired.
HANDMADE ORECCHIETTE:
2½ cups (625 ml) semolina flour
½ tsp (2 ml) salt
¾ cup (175 ml) warm water

Instructions

  1. Prepare Handmade Orecchiette (recipe follows) or use store bought.
  2. In a large saucepan, heat oil over medium-high heat. Brown the sausage meat in pan, using a wooden spoon to gently break apart the sausage as it cooks to form a mince. Add Brussels sprouts, garlic, chili flakes and lemon juice. Cook for 5 to 8 minutes, until Brussel sprouts are soft. Season with salt and pepper. Remove from heat and set aside.
  3. Bring 16 cups (4 L) of water to a boil. Season generously with salt. Cook pasta for 2 to 3 minutes, if using fresh. (If using store bought, prepare according to package instructions.) Reserve ½ cup (125 ml) of pasta water and set aside before straining.
  4. Reheat sausage mixture. Add pasta water and pasta. Stir to combine and let cook for 2 minutes.
  5. In a small mixing bowl, mix together bread crumbs, parsley and ½ cup (125 ml) of Parmesan.
  6. Serve pasta topped with toasted panko crumb mixture and extra ½ cup (125 ml) of Parmesan.
  7. HANDMADE ORECCHIETTE:
  8. In a stainless steel mixing bowl, mix together 2½ cups (625 ml) semolina flour and salt. With hands, make a small well in middle of flour mixture. Pour warm water into well. With floured hands gently bring some of the flour from the outside into the water until a shaggy dough forms. Place dough onto a clean, floured surface. Bring dough together into a ball and knead until dough is smooth and bounces back when poked, about 5 to 8 minutes. Wrap dough tightly in plastic wrap and set aside for 30 minutes.
  9. Once dough has rested, cut into 4 even sections. Work with 1 piece of dough at a time, keeping remaining portions covered so they don’t dry out. Dust a work surface with semolina flour, roll out dough to make a rope about ½-in (1.25 cm) thick. Cut rope into small pieces, about a thumb width each. Using back of a dinner knife, starting at top of 1 piece of dough, drag knife towards you, pushing the dough ball flat. It will look like a little disk with curled up sides. Flip disk inside out to make a rounded cone. Repeat with rest of dough. Place finished pasta shapes on a floured tray until ready to cook.
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Drink Pairings

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