Roasted Masala Chickpeas

Versatile and easy to make, these golden nuggets add crunch, colour and irresistible spice to any dish. Perfect for sprinkling over salads, dips or raita—or simply enjoying by the handful. You can pair this recipe with Frescobaldi Nipozzano Chianti Rúfina Riserva or See Ya Later Ranch Riesling.
Ingredients Instructions

Ingredients

Serves about 2 cups (500ml)
1 × 19 oz (540 ml) can chickpeas, rinsed and drained
4 tsp (20 ml) garam masala, tandoori masala or madras curry powder
1 tbsp (15 ml) vegetable oil
¾ tsp (4 ml) salt
1 tbsp (15 ml) chickpea flour
1 tsp (5 ml) rice flour
oil cooking spray, as needed

Instructions

  1. Preheat oven to 350 F (175 C) and set rack to middle position. Line a baking sheet with parchment.
  2. For extra crispness, peel chickpeas by rubbing them gently between your hands and discarding skins. Transfer chickpeas to a medium bowl. Add garam masala, oil and salt, then toss. Sprinkle in chickpea and rice flours and toss again until evenly coated.
  3. Spread chickpeas in a single layer on prepared baking sheet. Spray lightly with oil cooking spray and transfer to oven. Bake for 45 minutes to 1 hour, spraying chickpeas with more cooking spray and shaking gently every 10 to 15 minutes, until crisp and deep golden.
  4. Cool completely, then transfer to an airtight container. Store at room temperature for up to 2 weeks. Add a food-grade silica package to keep crunchy for even longer.
  5. Sprinkle over salad, hummus or cucumber raita with pita chips.
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Drink Pairings

Carrot Salad with Carrot Tahini Sauce & Haloumi Croutons

This bright, texture-packed carrot salad feels tailor-made for an Easter table. Interesting tidbit: Carrots were once grown mainly for their aromatic greens and seeds, not their roots. The halloumi croutons are quite the revelation here, adding just the right salty, rich contrast to carrots’ natural sweetness. They’re also perfect additions to your favourite soups and salads. Serve this salad alongside Hester Creek Columbia Valley Rosé Cabernet Franc or Inniskillin Okanagan Pinot Noir. 
Ingredients Instructions

Ingredients

Serves 6 to 8
2½ lbs (1.1 kg) large carrots (10 to 12 carrots), trimmed and scrubbed, divided
3 tbsp (45 ml) extra-virgin olive oil, divided
1½ tbsp (22.5 ml) maple syrup, divided
1 tsp (5 ml) ground cumin
½ tsp (2.5 ml) kosher salt, plus more for seasoning
1 × 8 oz (225 g) block halloumi
1 tbsp (15 ml) grapeseed oil
¼ tsp (1 ml) coarsely ground black pepper
2 radishes
1 tbsp (15 ml) unseasoned rice vinegar
¼ tsp (1 ml) red pepper chili flakes, or more to taste
2 tbsp (30 ml) fresh basil leaves
2 tbsp (30 ml) fresh cilantro leaves
2 tbsp (30 ml) fresh mint leaves
¼ cup (60 ml) shelled roasted pistachios
Carrot Tahini Sauce, make ahead, recipe follows
Carrot Tahini Sauce
Makes 1 cup (250 ml)
1 large carrot, roughly chopped (about 1½ cups/375 ml total)
1 large clove garlic
1 tbsp + ¼ cup (75 ml) extra-virgin olive oil, divided
⅓ cup (80 ml) water
2 tbsp (30 ml) unseasoned rice vinegar
2 tbsp (30 ml) tahini
1 tbsp (15 ml) chopped fresh ginger
½ tsp (2.5 ml) fine sea salt

Instructions

  1. Preheat oven to 400 F (200 C). Set a rimmed baking sheet in oven while it preheats.
  2. Set aside 3 carrots and cut rest on an angle into about 1-in (2.5 cm) pieces. Place cut carrots in a medium bowl along with 1 tbsp (15 ml) olive oil, 1 tbsp (15 ml) maple syrup, cumin and salt. Toss until carrots are well coated. Carefully remove hot baking sheet from oven and arrange carrots on sheet in a single layer. Return baking sheet to oven and roast carrots, stirring once or twice during cooking time, until carrots are caramelized and just fork-tender, 20 to 30 minutes.
  3. While carrots roast, make halloumi croutons. Pat halloumi dry with paper towel and then cut block into about ½-in (1.25 cm) cubes.
  4. In a large cast iron skillet or non-stick frying pan over medium-high heat, heat grapeseed oil until it shimmers. Add halloumi cubes to pan, ensuring they are in a single layer and not overcrowded. It is best to work in batches if needed. Cook, turning frequently, until all sides are golden brown and crispy, 3 to 5 minutes total (halloumi will initially release some water, but once water evaporates, halloumi will start to brown). Sprinkle with black pepper and cook for 30 seconds to let bloom, then transfer halloumi to a paper-towel-lined plate to drain.
  5. Using a potato peeler or mandoline, thinly shave reserved 3 carrots lengthwise into long ribbons and radishes into thin rounds. Add to a large bowl along with remaining 2 tbsp (30 ml) olive oil and ½ tbsp (7.5 ml) maple syrup, rice vinegar, chili flakes, herbs, pistachios and a pinch of salt. Toss to combine and set aside.
  6. To plate, spread Carrot Tahini Sauce over bottom of a serving platter. Top with roasted carrots and carrot salad, artfully arranging across sauce. Scatter halloumi croutons overtop and drizzle dish all over with any remaining dressing from carrot salad.
  7. Instructions to make Carrot Tahini Sauce: 1) Preheat oven to 400 F (200 C). 2) Line a baking dish with parchment, then add carrots and garlic to dish. Drizzle with 1 tbsp (15 ml) olive oil and toss to coat. Roast in oven until carrots are soft and easily pierced with a fork, 20 to 25 minutes. 3) Transfer cooked carrots and garlic to a blender and add remaining ¼ cup (60 ml) olive oil, water, vinegar, tahini, ginger and salt. Blend until smooth but still thick. Season to taste with salt. 4) Transfer to an airtight container and store in refrigerator until ready to use, up to 5 days.
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Drink Pairings

Asparagus Goma-ae Casserole

This is a thoroughly modern makeover of a comforting, nostalgic dish. Asparagus has long been a symbol of spring’s arrival, making it a fitting addition to any Easter table. Goma-ae simply means “sesame dressing,” a preparation that dates back centuries in Japanese home cooking for its simplicity and depth of flavour. For an easy finishing flourish, pre-made fried onions or shallots and furikake (which can be found in the international food section of most grocery stores) contribute a nice crunch and umami punch to the casserole. Enjoy this recipe with Mission Hill New Zealand Reserve Sauvignon Blanc.
Ingredients Instructions

Ingredients

Serves 6
1 tbsp (15 ml) grapeseed oil
2 lbs (900 g) fresh asparagus
4 tbsp (60 ml) unsalted butter, divided
1 large shallot, minced
2 cloves garlic, minced
4 oz (110 g) shiitake mushrooms, trimmed and sliced
2 tbsp (30 ml) all-purpose flour
2 cups (500 ml) half-and-half cream
¼ cup (60 ml) tahini
1 tbsp (15 ml) white miso
1 tbsp (15 ml) mirin
½ tsp (2.5 ml) lemon zest
kosher salt, to taste
fried onions or shallots, for garnish
furikake, for garnish

Instructions

  1. Preheat oven to 400 F (200 C). Brush a 9 × 13-in (3.5 L) baking dish with oil.
  2. Trim ends of asparagus to fit crosswise in baking dish, then place in dish in an even layer. Set aside.
  3. In a large frying pan over medium heat, melt 1 tbsp (15 ml) butter. Add shallots and garlic and sauté until shallots are translucent, about 3 minutes. Add shiitake mushrooms and continue to sauté until they have released most of their moisture and browned slightly, about another 5 minutes. Remove pan from heat and set aside.
  4. In a medium saucepan over medium-high heat, melt remaining 3 tbsp (45 ml) butter. Add flour and cook, stirring constantly to incorporate thoroughly, until mixture turns golden brown and smells slightly nutty, about 2 minutes. Gradually whisk in cream and cook, whisking constantly, until thickened, about 3 minutes. Remove from heat and whisk in tahini, miso, mirin and lemon zest. Fold in reserved sautéed mushroom mixture and adjust seasoning with salt.
  5. Place baking dish of asparagus in preheated oven and bake for 10 minutes. Remove from oven and pour sauce evenly over centre of asparagus in dish, leaving tips and ends of asparagus exposed. Return to oven and bake for 5 to 10 minutes more, until asparagus is still slightly crisp and green.
  6. Sprinkle with fried onions and furikake to garnish, and serve warm.
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Drink Pairings

Potato Pavé with Parmesan Rosemary Cream

There’s something wonderfully comforting about a potato dish on a holiday table—humble, familiar and quietly celebratory. This potato pavé takes that nostalgia and gives it a modern, elegant twist. Fun fact: Pavé comes from the French word for “cobblestone,” a nod to the neat, square shape that the potato cake is cut into after chilling. Paired with silky Parmesan Rosemary Cream for a touch of refinement, this dish feels perfectly suited to a spring holiday that blends tradition with fresh beginnings. Serve this entrée with See Ya Later Ranch Washington State Chardonnay.
Ingredients Instructions

Ingredients

Serves 6
4 large Russet potatoes (about 3 lbs/1.4 kg total)
1¼ cups (310 ml) whipping cream
kosher salt and freshly ground black pepper, to taste
5 tbsp (75 ml) unsalted butter, cut into small cubes
canola oil or refined coconut oil, for frying
Parmesan Rosemary Cream, make ahead, recipe follows
fresh chives, sliced, for garnish
Parmesan Rosemary Cream
Makes 4 cups (1 L)
½ tbsp (7.5 ml) grapeseed oil
½ yellow onion, diced
4 oz (120 ml) white wine
2 cups (500 ml) whipping cream
3 oz (85 g) Parmesan, finely grated
1 sprig fresh rosemary
kosher salt, to taste

Instructions

  1. Preheat oven to 350 F (175 C). Line a 5 × 9-in (2 L) loaf pan with parchment, leaving a 5-in (12.5 cm) overhang on all sides. Set aside.
  2. Wash and peel potatoes.
  3. Place cream in a large bowl and season generously with salt and pepper.
  4. Set a mandoline over bowl of cream and slice potatoes lengthwise into very thin slices directly into seasoned cream. Toss potato slices in cream occasionally to keep them from oxidizing.
  5. Start layering potato slices in bottom of prepared pan. Repeat process to form a second layer. Dot with a few cubes of butter and season with salt and pepper.
  6. Continue adding 2 layers of potatoes and then butter, repeating pattern until potatoes have all been used up. Pour some leftover cream mixture in bowl over layered potatoes (save any remaining cream to use later in a soup or sauce recipe). Fold sides of parchment over potatoes.
  7. Bake until potatoes are very easily pierced with a sharp knife, 1½ to 2 hours. Let potatoes cool in pan on a rack for 15 minutes.
  8. Cut a piece of cardboard to fit right on top of parchment-covered potatoes, and cover cardboard with foil or plastic wrap. Place directly onto parchment-covered potatoes and weigh down with a couple of heavy cans. Let potatoes cool completely to room temperature.
  9. Remove weights and wrapped cardboard. Refrigerate pavé in pan for at least 6 hours or up to 2 days.
  10. Using overhanging parchment, lift pavé out of pan and onto a cutting board. Using a sharp chef’s knife, trim any sloped sides to straighten, then cut in half lengthwise. Lay each half on its side, exposing all layers of pavé, and cut each half into 6 to 8 equal pieces, depending on how big you want your pavé portions to be. Set aside.
  11. In a large frying pan, warm ¼-in (0.6 cm) oil over medium-high heat. Once hot, work in batches to fry pavé pieces on all sides until golden brown, 2 to 3 minutes per side. Transfer pavé to a paper-towel-lined plate to drain.
  12. To serve, arrange pavé on a serving platter. Top with a dollop of Parmesan Rosemary Cream and garnish with chives. Best enjoyed while still a little warm or at room temperature.
  13. Instructions to make Parmesan Rosemary Cream (makes 4 cups (1 L)) : 1) In a medium saucepan over medium heat, heat oil. Add onions and cook, stirring often, until soft and translucent, about 5 minutes. Stir in white wine and continue to cook, stirring often, until wine has almost completely evaporated, about 2 minutes. Stir in whipping cream and Parmesan. Stirring constantly, bring mixture to a slow simmer. Once at a simmer, add rosemary and remove saucepan from heat. Set aside to let mixture steep for 5 minutes. Taste and adjust seasoning with salt if necessary. 2) Strain mixture into a large bowl. Chill infused cream in refrigerator for at least 30 minutes and up to 2 days. 3) Whip chilled cream mixture until firm peaks form. Serve immediately.
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Drink Pairings

Roasted Squash with White Bean Spread & Dukkah Crumble

This bright winter salad feels hearty and elegant at the same time. Whether you’re serving this as a standout side or a light vegetarian main, it will bring comfort, colour and multi-dimensional flavour to any holiday meal. Any leftover dukkah crumble is delightful sprinkled on salad, soup or even yogurt for a quick snack. Enjoy this Squash with White Bean Spread Dukkah Crumble with Poplar Grove Cascadia Series Pinot Gris or Gray Monk Pinot Noir.
Ingredients Instructions

Ingredients

Serves 4-6
½ cup (125 ml) pumpkin seeds
½ cup (125 ml) whole almonds, roughly chopped
1 tbsp (15 ml) coriander seeds, crushed
2 tbsp (30 ml) toasted sesame seeds
1½ tsp (7.5 ml) ground cumin
1 tsp (5 ml) smoked paprika
½ tsp (2.5 ml) ground cinnamon
1 tbsp (15 ml) granulated sugar
kosher salt, to taste
2 medium acorn squash, cut into thick wedges
2 medium red onions, each cut into 8 wedges
2 clementines, peeled and cut into thick wedges
3 large sprigs fresh thyme, leaves picked
10 large leaves fresh sage
4 tbsp (60 ml) extra-virgin olive oil, divided
freshly ground black pepper, to taste
3 cups (750 ml) canned white beans, drained and rinsed
½ cup (125 ml) plain Greek yogurt
2 cloves garlic, minced
1 lemon, juice only

Instructions

  1. Start by making dukkah crumble. In a large frying pan, combine pumpkin seeds, almonds and coriander seeds. Place over medium heat and toast until mixture is lightly golden brown and fragrant, about 3 minutes. Add sesame seeds and continue to toast for another minute. Add cumin, paprika, cinnamon and sugar. Once sugar has melted and caramelized slightly, remove mixture from pan and spread it out on a sheet of parchment. Season with a pinch of salt. Let cool completely at room temperature, then break any large pieces into smaller crumbles. Set aside. Crumble can be made ahead and stored in an airtight container at room temperature for up to 4 days.
  2. Preheat oven to 375 F (190 C).
  3. In a large roasting pan, combine squash, onions, clementines, thyme and sage. Drizzle with 3 tbsp (45 ml) olive oil and season well with salt and pepper. Roast until squash is tender and well caramelized, about 35 minutes.
  4. While mixture is roasting, make white bean spread. In bowl of a food processor, combine beans, yogurt, garlic, lemon juice and remaining 1 tbsp (15 ml) olive oil. Blend until smooth, scraping down sides of bowl as needed. Check seasoning and add more lemon juice, salt or oil as needed.
  5. When ready to serve, swirl white bean spread on a platter in a thick layer. Top with roasted squash, onions, clementines and herbs. Garnish with dukkah crumble. Serve immediately.
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Drink Pairings

Green Bean Salad with Apple, Nori & Sesame Vinaigrette

Bright, fresh and full of umami, this recipe offers a unique twist on a classic green bean side dish. The combination of sweet apple, distinctly savoury nori and nutty sesame seeds may be a little unexpected, but it’s utterly delicious. Enjoy this Green Bean Salad with Apple, Nori & Sesame Vinaigrette with Steller’s Jay Blanc de Noir or Poplar Grove Cascadia Series Pinot Gris.
Ingredients Instructions

Ingredients

Serves 6
1 lb (450 g) green beans, topped and tailed
1 clove garlic, finely chopped
1½ tbsp (22.5 ml) rice vinegar
1 sheet nori, crumbled
2 tbsp (30 ml) maple syrup
2 tbsp (30 ml) tamari or low-sodium soy sauce
½ tsp (2.5 ml) ground sumac (optional)
½ cup (125 ml) grapeseed oil
1 tbsp (15 ml) toasted sesame seeds
salt, to taste
1 Honeycrisp or Pink Lady apple, diced, divided
2 tbsp (30 ml) roughly chopped fresh parsley leaves

Instructions

  1. Bring a large saucepan of salted water to a boil over high heat. Add beans and cook until tender-crisp, about 4 minutes, then drain in a colander placed in sink. Run cold water over beans until they are completely cool. Leave to drain and dry.
  2. Meanwhile, make dressing. In a blender, combine garlic, rice vinegar, nori, maple syrup, tamari and sumac, if using. Blend until smooth. With blender running on low, slowly pour in oil to emulsify. Transfer to a small bowl and stir in sesame seeds. Season with salt.
  3. Transfer cooled green beans to a large bowl. Toss with dressing and half the diced apples. Transfer mixture to a platter and scatter with remaining diced apples and parsley. Serve at room temperature.
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Drink Pairings

Celeriac Mushroom Wreath

This showstopping vegetarian centrepiece of a dish is perfect for your festive table this holiday season. Packed with earthy mushrooms and sweet roasted celeriac and wrapped in golden, flaky pastry, it is as comforting as it is elegant. Celeriac is a bulbous root vegetable that is plentiful in fall and winter. It is a versatile ingredient that can be eaten raw or cooked, and it has an earthy, nutty flavour with hints of celery and parsnip. This edible wreath would be great as either an appetizer or vegetarian main. Serve this Celeriac Mushroom Wreath with Steller’s Jay Blanc de Noir or Gray Monk Pinot Noir.
Ingredients Instructions

Ingredients

Serves 8
1 × 1 lb (450 g) box frozen phyllo pastry
½ lb (225 g) trimmed celeriac, cut into ½-inch (1.25 cm) dice
1 large leek, trimmed and finely sliced into rounds
⅓ lb (150 g) mixed mushrooms, halved or quartered
1½ tsp (7.5 ml) finely chopped fresh rosemary leaves, plus a few sprigs for garnish
2 tbsp (30 ml) grapeseed or avocado oil
kosher salt and freshly ground black pepper, to taste
½ cup (125 ml) fresh cranberries, plus more for garnish
1 cup (250 ml) ghee, melted
¼ cup (60 ml) extra-virgin olive oil
¼ cup (60 ml) toasted hazelnuts, roughly chopped
2 oz (60 g) crumbled blue cheese

Instructions

  1. Before beginning recipe, thaw phyllo pastry in refrigerator overnight. Let pastry rest at room temperature, in its packaging, while making filling.
  2. Preheat oven to 400 F (200 C). Line a rimmed baking sheet with parchment and set aside.
  3. In a large bowl, combine diced celeriac, leeks, mushrooms, rosemary and grapeseed oil. Toss and season generously with salt and pepper. Tip onto prepared baking sheet and spread into a single layer. Bake for 20 minutes, toss and bake for another 10 minutes. Add cranberries to baking sheet and continue to bake for another 10 minutes. Remove from oven and set filling aside to cool to room temperature. Leave oven on.
  4. In a bowl, whisk ghee and olive oil.
  5. When ready to assemble, sprinkle hazelnuts and blue cheese onto filling mixture.
  6. To assemble phyllo parcels, lay out 1 sheet of phyllo on a work surface with short side facing closest to you. Generously brush with ghee mixture, then place another sheet of phyllo on top and brush again with ghee mixture. Spoon a heaping tablespoon of filling on bottom right of phyllo and another on bottom left, leaving a 2-in (5 cm) border around sides and bottom.
  7. Fold bottom border up and over filling and seal by pressing down with your fingers. Bring in each side of pastry and fold up filling once more from bottom. Crinkle remaining phyllo above filling parcels. Fold crinkled phyllo down so it sits on top of parcels. Using a sharp knife, cut into 2 parcels and use your fingers to pinch each end as tightly as possible. Repeat with remaining phyllo and filling. There should be 16 parcels.
  8. Line a 9-in (23 cm) springform pan with parchment.
  9. Place each parcel into prepared springform pan, fitting them all like a puzzle and making sure they are not too tightly packed together. Brush tops of parcels with ghee mixture. Bake for about 40 minutes, until crisp and golden brown. Allow parcels to cool to room temperature.
  10. When ready to serve, remove ring from springform pan and gently arrange parcels in a wreath design on a large round platter or cake board. Decorate with fresh cranberries and rosemary sprigs and serve.
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Drink Pairings

Sorghum Salad with Charred Brussels Sprouts & Smashed Green Olives

This unique grain salad is a vibrant, hearty side dish perfect for your holiday feast. Fun fact: sorghum is an ancient grain that’s high in protein, rich in antioxidants, naturally gluten-free and super sustainable—great for you and the planet! Serve this salad with Steller’s Jay Blanc de Noir or Poplar Grove Cascadia Series Pinot Gris.
Ingredients Instructions

Ingredients

Serves 6
¼ cup + 2 tbsp (90 ml) extra-virgin olive oil, divided
1 tbsp (15 ml) finely chopped fresh parsley leaves
1 tbsp (15 ml) finely chopped fresh oregano
3 tbsp (45 ml) ouzo
kosher salt and freshly ground black pepper, to taste
1 cup (250 ml) sorghum grains
4 cups (1 L) water
1 small red onion, thinly sliced into rounds
¼ cup (60 ml) fresh lime juice
4 cups (1 L) trimmed and halved or quartered Brussels sprouts
1 cup (250 ml) Castelvetrano olives, smashed and pits removed, divided
¼ cup (60 ml) crumbled feta

Instructions

  1. In a medium bowl, whisk ¼ cup (60 ml) olive oil, lemon juice, parsley, oregano and ouzo until well combined. Season with salt and pepper. Transfer to an airtight container and refrigerate until ready to use, up to 4 days.
  2. Place sorghum grains in a fine-mesh strainer and rinse well under cold water, then drain and transfer to a medium saucepan. Add water and a pinch of salt and bring to a boil over high heat. Cover with a lid, reduce heat to medium-low and simmer, stirring occasionally, until tender, 45 minutes to 1 hour. Keep an eye on mixture and add more water if necessary to keep sorghum just covered.
  3. Meanwhile, make quick pickled onions. In a small bowl, toss red onions with lime juice and a pinch of salt. Set aside at room temperature and toss occasionally.
  4. Once sorghum is cooked, drain and transfer to a large bowl while still warm. Drizzle with ouzo dressing, toss to fully incorporate and set aside.
  5. In a large 12-in (30 cm) skillet or frying pan over medium-high heat, heat remaining 2 tbsp (30 ml) olive oil. Add Brussels sprouts and half the olives, season with a pinch of salt, spread in an even layer and cook, untouched, until well browned, 2 to 3 minutes. Turn Brussels sprouts and olives over and cook, undisturbed, until Brussels sprouts are fork-tender and olives are blistered in spots, another 2 to 4 minutes.
  6. To plate, transfer sorghum to a platter. Top with Brussels sprouts, cooked olives and remaining uncooked olives, then sprinkle with feta and pickled onions.
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Drink Pairings

Brussels Sprouts & Broccoli with Cranberry Agrodolce

In Italian, agrodolce means “sour-sweet.” It’s both a flavour and the name of a condiment traditionally made by cooking down vinegar and honey. Here, a vibrant cranberry-infused agrodolce is the perfect complement to deeply caramelized Brussels sprouts and broccoli, making a deliciously unique vegetable side dish this Thanksgiving. Be sure to enjoy this dish with Tantalus Pinot Noir, Steller’s Jay Sparkling Rosé, Mission Hill Compendium or CedarCreek New Zealand Sauvignon Blanc.
Ingredients Instructions

Ingredients

Serves 6
1¼ lbs (560 g) Brussels sprouts, trimmed and halved lengthwise
6 cups (1.5 L) bite-sized broccoli florets
4 tbsp (60 ml) avocado oil, divided
kosher salt and freshly ground black pepper, to taste
2 large shallots, thinly sliced
1 Fresno chili pepper or ½ red bell pepper, thinly sliced
1 tsp (5 ml) coriander seeds, roughly crushed
½ tsp (2.5 ml) ground cumin
½ cup (125 ml) red wine vinegar
⅓ cup (80 ml) liquid clover honey
½ cup (125 ml) fresh cranberries

Instructions

  1. Place a rimmed baking sheet in oven and preheat oven to 450 F (230 C).
  2. In a large bowl, combine Brussels sprouts and broccoli. Drizzle with 3 tbsp (45 ml) oil, season generously with salt and pepper and toss well. Carefully remove hot baking sheet from oven and spread vegetables onto sheet in an even layer. Roast in oven until vegetables are tender and deeply browned (broccoli tops will be frizzled), 15 to 18 minutes.
  3. Meanwhile, make cranberry agrodolce. In a medium saucepan over medium heat, heat remaining 1 tbsp (15 ml) oil. Add shallots, peppers, coriander and cumin. Cook, stirring occasionally, until shallots start to soften, about 3 minutes. Add vinegar, honey, cranberries and a pinch of salt. Bring to a boil over medium heat. Reduce heat to medium-low and simmer, stirring occasionally, until slightly syrupy, 6 to 8 minutes.
  4. To serve, place roasted vegetables on a serving platter and drizzle all over with cranberry agrodolce. Serve warm or at room temperature.
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Drink Pairings

Creamed Corn with Fresh Pomegranate Salsa

This recipe is the perfect way to enjoy the end of the local corn season. With no cream, this dish is lighter on the palate yet still comforting, and the vibrant pomegranate salsa gives it lots of fresh flavour. Serve this dish with Tantalus Pinot Noir, Steller’s Jay Sparkling Rosé, Mission Hill Compendium or CedarCreek New Zealand Sauvignon Blanc.
Ingredients Instructions

Ingredients

Serves 6
⅓ cup (80 ml) pomegranate arils
1 tsp (5 ml) liquid clover honey
1 green onion, finely chopped into rounds
½ lime, juice only
1 tbsp (15 ml) finely chopped fresh flat-leaf parsley
kosher salt, to taste
10 ears corn, shucked
2 tbsp (30 ml) olive oil
2 cloves garlic, minced
2 shallots, finely diced
1 lemon, zest and juice
freshly ground black pepper, to taste

Instructions

  1. In a small bowl, stir pomegranate arils, honey, green onions, lime juice and parsley until combined. Season with salt and set aside.
  2. Set a box grater in a large bowl. Using coarse side, grate 5 ears of corn to cob. Using a serrated knife, cut kernels from remaining 5 ears of corn and add kernels to bowl. Using dull side of knife, scrape juices from cobs into bowl.
  3. In a large sauté pan over medium heat, heat oil. Add garlic and shallots and cook, stirring occasionally, until very soft, about 5 minutes. Increase heat to high. When oil sizzles, add corn and its juices. Cook, stirring, until corn is thick and shiny, about 3 minutes. Stir in lemon zest and juice, then remove from heat and season with salt and pepper.
  4. To serve, transfer corn to a serving bowl and top with pomegranate salsa.
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Drink Pairings

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