Fall Medley Salad with Bourbon Vinaigrette

Add some vibrant colour to your holiday table with this gorgeous salad Fall Medley Salad. Filled with a cornucopia of seasonal produce and crowned with a zippy Bourbon Vinaigrette, it’s a fresh, festive side dish, perfect for any fall gathering. Look to Jim Beam Kentucky Bourbon for a great pairing option for this salad.
Ingredients Instructions

Ingredients

Serves 8-10
1 medium acorn squash, halved, seeds removed and sliced
1 cup (250 ml) peeled and halved cipollini onions
8 oz (225 g) halloumi, cut into ½-in (1.25 cm) cubes
3 tbsp (45 ml) grapeseed oil
kosher salt and freshly ground black pepper, to taste
3 cups (750 ml) water
1½ cups (375 ml) uncooked farro
Bourbon Vinaigrette, make ahead, recipe follows
2 small bulbs kohlrabi, peeled and sliced paper-thin
4 cups (1 L) mixed baby greens
2 rainbow carrots, peeled into ribbons
1 Gala, Honeycrisp or Cosmic Crisp apple, halved, cored and thinly sliced
¼ cup (60 ml) toasted walnuts, coarsely chopped
⅓ cup (80 ml) pomegranate arils
⅓ cup (80 ml) microgreens, for garnish (optional)
BOURBON VINAIGRETTE | Makes about 1½ cups (375 ml)
¼ cup (60 ml) Jim Beam Kentucky Straight Bourbon Whiskey
1 tbsp (15 ml) minced shallots
2 tbsp (30 ml) apple cider vinegar
2 tbsp (30 ml) liquid clover honey
¾ cup (180 ml) extra-virgin olive oil
kosher salt and freshly ground black pepper, to taste

Instructions

  1. Preheat oven to 425 F (220 C). Line 2 baking sheets with parchment.
  2. Place squash and onions on 1 sheet and halloumi on other sheet. Drizzle squash, onions and halloumi equally with oil and sprinkle with salt and pepper. Arrange vegetables and halloumi in a single layer on trays and roast, tossing once or twice, until squash is tender, onions are soft and halloumi is golden brown around edges, 20 to 30 minutes.
  3. While vegetables and halloumi roast, cook farro. In a medium saucepan, bring water to a boil over high heat. Add farro, cover and reduce heat to a simmer. Cook, stirring occasionally, until water is absorbed and farro is tender, about 20 minutes. Remove from heat, uncover and fluff with a fork. While warm, drizzle with a couple tablespoons of Bourbon Vinaigrette and stir to incorporate. Set dressed farro aside to cool to room temperature. Farro can be made ahead and stored in an airtight container in refrigerator for up to 2 days.
  4. In a small bowl, toss kohlrabi with a drizzle of Bourbon Vinaigrette until lightly coated.
  5. When ready to assemble salad, on a large platter or in a large salad bowl, gently toss mixed greens and farro to combine. Artfully arrange squash, onions, halloumi, kohlrabi, carrots, apples and walnuts. Top with a generous drizzle of vinaigrette before garnishing with pomegranate arils and microgreens, if desired. Enjoy immediately.
  6. BOURBON VINAIGRETTE | Makes about 1½ cups (375 ml)
  7. Place a tea towel under a medium bowl. In bowl, whisk bourbon, shallots, vinegar and honey.
  8. Place oil in a measuring cup. Gradually drizzle oil into bourbon mixture, whisking constantly, until dressing is homogeneous and thickened. Season to taste with salt and pepper. Can be made ahead and stored in an airtight container in refrigerator for up to 2 weeks.
Email Recipe
Email Recipe

Drink Pairings

Stuffed Acorn Squash

Elevate your Thanksgiving sides this year with these elegant little beauties. They also make a great main course for the vegetarians at the table. Enjoy these Stuffed Acorn Squash with Grow Wild Enchanting White Blend Or Nk'mip Dreamcatcher.
Ingredients Instructions

Ingredients

Serves 4 as a hearty side or vegan main course
2 medium acorn squash
4 tbsp (60 ml) olive oil, divided, plus more for brushing squash
¼ tsp (1 ml) salt, plus more to taste
freshly ground black pepper
1 cup (250 ml) carrots cut into ½-in (1.25 cm) dice
1 cup (250 ml) parsnips cut into ½-in (1.25 cm) dice
1 cup (250 ml) beets cut into ½-in (1.25 cm) dice
1 cup (250 ml) uncooked farro, rinsed and drained
2 cups (500 ml) vegetable stock
2 dried bay leaves
1 sprig fresh thyme
¼ cup (60 ml) dried cranberries
¼ cup (60 ml) pine nuts, lightly toasted
2 shallots, thinly sliced
2 cloves garlic, minced
1 tbsp (15 ml) chopped fresh sage
1 tsp (5 ml) chopped fresh rosemary
1 cup (250 ml) chopped kale, stems removed
¼ cup (60 ml) panko bread crumbs
3 tbsp (45 ml) finely chopped parsley, plus more for garnish
Red Wine & Maple Reduction, make ahead, recipe follows
RED WINE & MAPLE REDUCTION | Makes about ⅓ cup (80 ml)
2 cups (500 ml) Gray Monk Pinot Noir
¼ cup (60 ml) brown sugar
6 black peppercorns
2 whole cloves
1 dried bay leaf
½ stick cinnamon
1-in (2.5 cm) strip orange peel
¼ cup (60 ml) maple syrup

Instructions

  1. Preheat oven to 400 F (200 C). Line 3 baking sheets with parchment.
  2. Trim top and bottom of acorn squash to make a flat surface on each. Cut two 1½-in (4 cm) thick slices from each and, using a spoon, remove pulp and seeds, leaving a total of 4 squash rings. Transfer to 1 of the lined baking sheets, brush with olive oil, season with salt and pepper and roast for 20 to 25 minutes, until just softened. Set aside.
  3. In a bowl, toss carrots and parsnips with 1 tbsp (15 ml) olive oil and a pinch each of salt and pepper, then transfer to second lined baking sheet. In a separate bowl, toss beets with 1 tbsp (15 ml) olive oil and a pinch each of salt and pepper, then transfer to third lined baking sheet. Roast both sheets until vegetables are barely tender, about 30 minutes. Beets may take a few minutes longer. Set aside.
  4. In a small saucepan, combine farro, stock, bay leaves and thyme and bring to a boil. Reduce heat and simmer, covered, until farro is cooked through and has absorbed liquid. Remove from heat, remove bay leaves, stir in cranberries and pine nuts and set aside.
  5. In a medium skillet over medium-high heat, warm 1 tbsp (15 ml) olive oil. Add shallots and garlic and sauté until fragrant, about 1 minute. Add sage and rosemary, stir for 30 seconds, then add kale and cook until wilted.
  6. In a small bowl, mix panko, final 1 tbsp (15 ml) olive oil, parsley and a pinch of salt. Set aside.
  7. Combine roasted vegetables, farro mixture and kale mixture and mix well. Spoon mixture evenly between roasted squash rings, pressing gently, and top each with 1 tbsp (15 ml) panko mixture. Transfer to oven and bake until hot throughout and golden brown on top, about 20 minutes.
  8. Using a spatula, carefully transfer to a serving platter. Garnish with fresh chopped parsley and drizzle with Red Wine & Maple Reduction.
  9. RED WINE & MAPLE REDUCTION | Makes about ⅓ cup (80 ml)
  10. In a medium saucepan, combine wine, brown sugar, peppercorns, cloves, bay leaf, cinnamon stick and orange peel. Bring to a boil and continue boiling until volume is reduced to ½ cup (125 ml), then stir in maple syrup and reduce volume by about half again. Strain and cool to room temperature. This can be made ahead and stored in an airtight container in refrigerator for up to 1 month.
Email Recipe
Email Recipe

Drink Pairings

Apple, Walnut & Smoked Tofu Stuffing

No turkey, no problem! This vegan stuffing is packed full of surprises: sweet-tart apples, toasted and crunchy walnuts and smoky tofu lending a meaty texture. This vegan Stuffing pairs well with Gray Monk Pinot Noir.
Ingredients Instructions

Ingredients

Serves 6-8
5 cups (1.25 L) sourdough cut into ½-in (1.25 cm) cubes
1 cup (250 ml) walnut pieces, toasted
¼ cup (60 ml) plant-based butter, plus more for greasing
1 yellow onion, diced small
3 stalks celery, thinly sliced
2 cloves garlic, finely minced
1 tsp (5 ml) salt
1 tsp (5 ml) dried sage
½ tsp (2.5 ml) dried thyme
½ tsp (2.5 ml) ground white pepper
½ tsp (2.5 ml) ground ginger
¼ tsp (1 ml) ground nutmeg
8 oz (225 g) smoked tofu, cut into ½-in (1.25 cm) pieces
2 red apples (good cooking type like Cosmic Crisp, Braeburn or Honeycrisp), cut into ½-in (1.25 cm) dice
2 tbsp (30 ml) chopped fresh parsley
1½ to 2 cups (375 to 500 ml) vegetable stock, as needed

Instructions

  1. Preheat oven to 350 F (175 C).
  2. On a parchment-lined baking sheet, toast bread cubes until lightly browned and crispy but still a bit soft in centre, 8 to 10 minutes. Transfer to a large mixing bowl, add toasted walnuts and set aside.
  3. Lightly grease a 7 × 11-in (2 L) casserole dish.
  4. In a medium skillet over medium-high heat, melt plant-based butter. Add onions, celery and garlic and sauté until softened, 3 to 4 minutes. Stir in salt, sage, thyme, white pepper, ginger and nutmeg. Cook for another 30 seconds, then mix in smoked tofu and apples.
  5. Add the sautéed apple-tofu mixture and parsley to toasted bread and toss to combine. Starting with 1½ cups (375 ml), add stock until ingredients are well moistened and stuffing holds together slightly when squeezed lightly. Mix until ingredients are evenly dispersed, then gently press into prepared casserole dish.
  6. If baking right away, cover with foil and bake for 20 minutes, then remove foil and bake for another 20 to 25 minutes, until hot in centre and golden brown on top.
  7. If making ahead, cover unbaked casserole in plastic wrap and store in refrigerator for up to 24 hours. When ready to bake, remove from refrigerator and leave at room temperature for 30 minutes while preheating oven to 350 F (175 C). Remove plastic wrap and cover with foil before baking as in step 6.
Email Recipe
Email Recipe

Drink Pairings

Green Bean Casserole

A Thanksgiving favourite with a plant-based twist. Green beans, savoury vegan Marsala mushroom sauce and crispy fried onions are baked together until bubbly and golden. Try pairing this Green Bean Casserole with Mission Hill Reserve Sauvignon Blanc Or Fern Walk Sauvignon Blanc.
Ingredients Instructions

Ingredients

Serves 6-8
1 lb (450 g) green beans, trimmed and halved
¼ cup (60 ml) plant-based butter or vegetable oil, plus more for greasing
½ cup (125 ml) thinly sliced leeks
½ orange bell pepper, sliced into 1½-in (4 cm) long strips
2 cloves garlic, minced
½ tsp (2.5 ml) fresh thyme leaves
4 oz (110 g) oyster mushrooms, torn into ⅓-in (0.8 cm) thick strips
4 oz (110 g) cremini mushrooms, sliced into ⅓-in (0.8 cm) thick strips
½ tsp (2.5 ml) salt
¼ tsp (1 ml) freshly ground black pepper
2 tbsp (30 ml) all-purpose flour
⅓ cup (80 ml) Carlo Pellegrino Marsala Fine
1 cup (250 ml) vegetable stock
¼ cup (60 ml) non-dairy whipping cream
1 cup (250 ml) homemade or store-bought crispy fried onions, divided

Instructions

  1. Preheat oven to 350 F (175 C).
  2. Bring a small saucepan of salted water to a boil, then add green beans and blanch until tender-crisp, 2 to 3 minutes depending on size. Transfer beans to an ice water bath to cool.
  3. Lightly grease a 7 × 11 in (2 L) casserole dish.
  4. In a large skillet over medium-high heat, melt plant-based butter. Add leeks, pepper strips, garlic and thyme and sauté until softened. Add mushrooms, season with salt and pepper and continue cooking, stirring often, until mushrooms start to soften. Sprinkle in flour, stir well and cook for another 30 seconds. Deglaze skillet with Marsala, stir until thickened, then slowly whisk in stock and cream. Reduce heat to medium-low and simmer until thickened, about 5 minutes.
  5. Add green beans and ½ cup (125 ml) crispy fried onions to mushroom sauce, stir until well coated and transfer to prepared casserole dish. Bake, uncovered, for about 20 minutes. Remove from oven, mix well and top with remaining ½ cup (125 ml) crispy fried onions. Return to oven and bake, uncovered, until top is crispy and golden, about 10 minutes longer.
Email Recipe
Email Recipe

Drink Pairings

Beer Pretzel Stuffing

If you are looking to give your Thanksgiving stuffing a fun and simple twist (Get it? A twist!!), look no further than this pretzel stuffing. If you have the time, let the torn pretzel pieces sit out overnight to begin drying out. This will cut down on your oven drying time, or you may not need to oven-dry at all. If no fresh herbs are available, feel free to substitute dried; just use half the amount of fresh. If serving a large crowd, this recipe easily doubles to make a 9 × 13-in (23 × 33 cm) pan. Enjoy the Beer Pretzel Stuffing with Slackwater Brewing Idleback Amber Ale.
Ingredients Instructions

Ingredients

Serves 6
8 soft pretzels or soft pretzel buns (about 12 cups/3 L once torn)
¼ cup (60 ml) unsalted butter, plus more for greasing
2 mild Italian sausages, casings removed
1 medium onion, diced
1 large stalk celery, finely diced
1 large carrot, finely diced
¼ cup (60 ml) chopped fresh parsley leaves and tender stems
1 tbsp (15 ml) chopped fresh sage leaves
1 tsp (5 ml) chopped fresh rosemary leaves
1 tsp (5 ml) chopped fresh thyme leaves
½ tsp (2.5 ml) freshly ground black pepper
½ cup (125 ml) fresh cranberries
1 tbsp (15 ml) Dijon mustard
1 cup (250 ml) Slackwater Idleback Amber Ale
½ cup (125 ml) low-sodium chicken stock, plus more as needed
1 large egg
3 tbsp (45 ml) finely grated pecorino

Instructions

  1. Preheat oven to 250 F (120 C).
  2. Slice or tear pretzels into bite-sized pieces. Arrange in a single layer on a large rimmed baking sheet and bake, tossing occasionally, until dry like croutons, 30 minutes to 1 hour, depending on pretzels. Remove pretzels from oven and place in a large mixing bowl. Set aside.
  3. Increase oven temperature to 375 F (190 C).
  4. Meanwhile, in a large Dutch oven or heavy-bottomed saucepan over medium heat, melt butter. Crumble in sausages and cook, stirring and breaking up chunks with a wooden spoon, until browned and mostly cooked through, about 5 minutes. Stir in onions, celery and carrots and sauté until onions are translucent but not browned, about 4 minutes. Add sausage mixture to pretzel pieces along with parsley, sage, rosemary, thyme, pepper and cranberries. Stir until mixture is well combined.
  5. In a medium bowl, whisk mustard, beer, stock and egg. Pour over pretzel mixture and stir well to combine. Set pretzel mixture aside for 20 minutes to allow pretzels to absorb liquid. If pretzel pieces are still quite firm after sitting, add another ¼ cup (60 ml) stock and stir to mix in. Pretzel pieces should be hydrated but not falling apart.
  6. Butter an 8-in (20 cm) square casserole dish. Add pretzel mixture in an even layer. Loosely cover with foil and bake for 20 minutes. Remove foil, rotate casserole dish 180 degrees in oven and reduce oven temperature to 350 F (175 C). Bake until deep golden brown and crisp on top, about another 20 minutes. If stuffing seems dry, pour another ¼ cup (60 ml) stock overtop and bake for another 5 to 8 minutes. Let rest on a rack for 10 minutes, sprinkle with pecorino and serve.
Email Recipe
Email Recipe

Drink Pairings

Crab Cakes

Sweet Dungeness crab is the star of the show in these crab cakes, they have just enough breadcrumbs to hold them together. Buy whole crab and cook and pick it yourself, or buy pre cooked crab meat from your fish monger.
Ingredients Instructions

Ingredients

Serves 4
1 lb (450 g) cooked Dungeness crabmeat, picked through to remove any shells and cartilage
2 eggs
1½ cups (375 ml) bread crumbs, divided
2 tbsp (30 ml) creole seasoning, divided
2 tbsp (30 ml) lemon zest, divided
3 tbsp (45 ml) finely chopped fresh dill leaves, divided
3 tbsp (45 ml) finely chopped fresh chives, divided
3 tbsp (45 ml) mayonnaise, divided
2 tsp (10 ml) salt, divided
2 pinches pepper, divided
1 tbsp (15 ml) extra-virgin olive oil
2 tbsp (30 ml) butter, plus more if needed
¼ cup (60 ml) crème fraîche or sour cream
1 tbsp (15 ml) fresh lemon juice
greens, for garnish
1 lemon, cut into wedges, to serve

Instructions

  1. In a small mixing bowl, place crab, eggs, ½ cup (125 ml) bread crumbs, 1 tbsp (15 ml) creole seasoning, 1 tbsp (15 ml) lemon zest, 2 tbsp (30 ml) dill, 2 tbsp (30 ml) chives, 1 tbsp (15 ml) mayonnaise, 1 tsp (5 ml) salt and 1 pinch pepper. Mix just until combined.
  2. Spread remaining 1 cup (250 ml) bread crumbs on a plate.
  3. Form crab mixture into 8 crab cakes. Roll in bread crumbs and set aside.
  4. Heat a large frying pan over medium heat. When hot, add oil and butter and heat until butter foams. Fry crab cakes for about 5 minutes per side, or until golden. Add more butter if pan is dry after crab cakes have been flipped.
  5. In a small bowl, mix crème fraîche, lemon juice and remaining 1 tbsp (15 ml) creole seasoning, 1 tbsp (15 ml) lemon zest, 1 tbsp (15 ml) dill, 1 tbsp (15 ml) chives, 2 tbsp (30 ml) mayonnaise, 1 tsp (5 ml) salt and 1 pinch pepper.
  6. Serve 2 crab cakes per person with herb sauce, greens and lemon wedges.
Email Recipe
Email Recipe

Drink Pairings

Prawn Roll

This summer, give a BC twist to the East Coast lobster roll by using prawns instead of lobster. You can use any size prawn you like; just adjust the size of the cuts. You can even use pre-cooked shrimp to make it very easy! These prawn rolls pair beautifully with 33 Acres of Ocean West Coast Pale Ale or Quails' Gate Riesling.
Ingredients Instructions

Ingredients

Serves 4
Salt, for cooking, plus more to taste
1 lb (450 g) prawns, peeled and deveined
½ cup (125 ml) mayonnaise
1 tbsp (15 ml) fresh lemon juice
1 pinch lemon zest
2 tsp (10 ml) Old Bay seasoning
2 tsp (10 ml) fresh chives, finely sliced
1 tsp (5 ml) Worcestershire sauce
1 tsp (5 ml) finely chopped fresh parsley leaves
pepper, to taste
4 brioche hot dog buns, unsplit
3 tbsp (45 ml) butter
1 lemon, cut into wedges

Instructions

  1. If using pre-cooked prawns, skip this step. Bring a medium saucepan of water to a boil over high heat and season with salt. Add prawns and cook until opaque all the way through and their internal temperature reaches 145 F (63 C); cooking time will vary depending on size of prawns. Remove from water and shock in a bowl of ice water to cool completely; time will depend on size of prawns. Drain and dry well.
  2. If necessary, cut prawns into bite-sized pieces, about 1-in (2.5 cm).
  3. In a medium bowl, combine prawns, mayonnaise, lemon juice and zest, Old Bay, chives, Worcestershire sauce, parsley and pepper. Mix and adjust seasoning to taste. Set aside.
  4. Trim off lengthwise sides of hot dog buns and discard trim. Slice buns halfway down middle (from top to bottom).
  5. Heat a large frying pan over medium heat. Melt butter, then add buns cut-side down. Toast for 2 to 3 minutes per side, or until golden brown. Remove from heat.
  6. Divide prawn mix between each bun and serve with lemon wedges.
Email Recipe
Email Recipe

Drink Pairings

Roasted Cauliflower Hummus with Walnut Dukkah

Roasting the cauliflower brings out a nutty sweetness to the star of this vegan and keto-friendly spin on the classic. Creamy, light and packed with flavour you don’t even have to tell snackers it’s healthy. Pair this cauliflower dip with Stanley Park Sunsetter Peach Wheat Ale or Whitehaven Pinot Gris.
Ingredients Instructions

Ingredients

Serves enough to share with your friends at a party
1 large head (about 2 lbs/900 g) cauliflower
3 tbsp (45 ml) extra-virgin olive oil, plus more for garnish
⅓ cup (80 ml) walnut oil or extra-virgin olive oil
⅓ cup (80 ml) fresh lemon juice (about 2½ lemons)
3 tbsp (45 ml) tahini
2 cloves garlic
2 tsp (10 ml) salt
Walnut Dukkah, for garnish, make ahead, recipe follows
2 tbsp (30 ml) barberries or pomegranate seeds, for garnish
WALNUT DUKKAH
⅓ cup (80 ml) walnut halves
3 tbsp (45 ml) sesame seeds
2 tbsp (30 ml) coriander seeds
½ tsp (2.5 ml) cumin seeds
½ tsp (2.5 ml) black peppercorns
¼ tsp (1 ml) ground sumac
⅛ tsp (a pinch) flaked sea salt

Instructions

  1. Preheat oven to 425 F (220 C) and move rack to lower shelf.
  2. Peel outer leaves of cauliflower and cut into medium florets, making sure to have 1 flat side. Brush florets with olive oil, transfer to a parchment-lined baking sheet, flat‑side down, and roast for 25 to 30 minutes. Cauliflower should be well caramelized on the bottoms but still retain a bit of firmness.
  3. In a high-speed blender or food processor, combine roasted cauliflower with walnut oil, lemon juice, tahini, garlic and salt. Purée until smooth, scraping down sides of blender or processor bowl as needed.
  4. Spoon hummus into a serving bowl and top with Walnut Dukkah, barberries and a generous drizzle of extra-virgin olive oil.
  5. WALNUT DUKKAH (Makes about ½ cup (125 ml))
  6. Preheat oven to 325 F (160 C).
  7. Spread walnuts on a baking sheet and toast for about 10 minutes, until lightly browned, then crush coarsely with a mortar and pestle.
  8. In a dry pan over medium-low heat, combine sesame seeds, coriander seeds, cumin seeds and peppercorns and toast until fragrant, 3 to 5 minutes.
  9. Lightly crush sesame seed mixture with a mortar and pestle, then combine with walnuts, sumac and flaked salt. Store in an airtight container at room temperature for up to 1 month.
Email Recipe
Email Recipe

Drink Pairings

Mexican Street Corn Dip

From Chilliwack to Chiapas, nothing says summer like fresh corn. Take this Mexican vacay inspired dip to your next backyard BBQ and it’ll be a guaranteed crowd pleaser. Offer Ole Cocktail Tequila Variety Pack or Modelo Especial beer for a great drink pairing.
Ingredients Instructions

Ingredients

Serves a fiesta-sized bowl
BASE LAYER
12 oz (340 g) cream cheese, room temperature
¾ cup (180 ml) sour cream
⅓ cup (80 ml) mayonnaise
1½ tbsp (22.5 ml) pickled jalapeño juice, from jar
2½ tsp (12.5 ml) garlic powder
1½ tsp (7.5 ml) onion powder
1 lime, zest only
½ cup (125 ml) sliced green onions, green parts only
⅓ cup (80 ml) pickled jalapeño peppers, chopped
MEXICAN STREET CORN
2 cobs corn (peaches and cream or any variety of sweet corn)
1 lime, juice only
2 tsp (10 ml) nutritional yeast
½ tsp (2.5 ml) garlic powder
½ tsp (2.5 ml) onion powder
½ tsp (2.5 ml) chili powder
¼ tsp (1 ml) salt
sliced jalapeño pepper, for garnish (optional)
¼ cup (60 ml) chopped fresh cilantro
½ cup (125 ml) crumbled queso fresco, feta or cotija cheese
½ tsp (2.5 ml) Tajín seasoning (or to taste)

Instructions

  1. To make Base Layer, in a medium mixing bowl, combine cream cheese, sour cream, mayonnaise, pickled jalapeño juice, garlic powder, onion powder and lime zest and beat until smooth. Stir in green onions and pickled jalapeños, then transfer to a serving bowl and refrigerate until cooled.
  2. To make Mexican Street Corn, preheat barbecue grill to medium-high.
  3. Grill corn until lightly charred on all sides. Let cool, then remove kernels from cobs and toss in a bowl with lime juice, nutritional yeast, garlic powder, onion powder, chili powder and salt.
  4. Arrange seasoned corn mixture onto chilled base layer and top with jalapeño slices (if desired), cilantro, queso fresco and Tajín seasoning.
Email Recipe
Email Recipe

Drink Pairings

Harissa-Roasted Carrot & Cashew Dip

Hailing from Tunisia, peppery and smoky harissa paste gives this roasted carrot dip an intriguing and complex flavour perfect for a summer party. A splash of Disaronno Originale Amaretto imparts a touch of nutty sweetness, and a hit of fresh herbs brightens it all up. Pair this dip with Tinhorn Creek Gewürztraminer or Haywire Pinot Gris.
Ingredients Instructions

Ingredients

Serves enough for everyone at the party to circle back for more
1½ cups (375 ml) raw cashews
3 tbsp (45 ml) harissa paste
3 tbsp (45 ml) apple cider vinegar
2 tsp (10 ml) ground ginger
2 tsp (10 ml) cumin seeds
2 tsp (10 ml) onion powder
1 tsp (5 ml) garlic powder
1 tsp (5 ml) ground turmeric
1 tsp (5 ml) Spanish hot paprika, plus more for garnish
1 lb (450 g) carrots, cut into about ½ × 1½-in (1.25 × 4 cm) pieces
¼ cup + 2 tbsp (90 ml) extra-virgin olive oil, divided, plus more for garnish
2 tsp (10 ml) salt
1 cup (250 ml) water, plus more if needed
2 tbsp (30 ml) Disaronno Originale Amaretto
1 lemon, juice only
1 tbsp (15 ml) chopped fresh mint, plus more for garnish
1 tbsp (15 ml) chopped fresh parsley, plus more for garnish
salt and freshly ground black pepper, to taste
3 tbsp (45 ml) roasted shelled sunflower seeds, for garnish

Instructions

  1. Place cashews in a bowl and cover with plenty of water. Cover bowl and set in refrigerator to soak overnight.
  2. Preheat oven to 400 F (200 C).
  3. In a medium mixing bowl, combine harissa paste, cider vinegar, ginger, cumin seeds, onion powder, garlic powder, turmeric and paprika. Set aside.
  4. Toss carrots with 2 tbsp (30 ml) olive oil and the salt and transfer to a parchment-lined baking sheet. Roast for 20 minutes, then remove from oven and toss with harissa mixture. Spread back on same baking sheet, return to oven and roast for another 20 to 30 minutes, until carrots are softened and well caramelized. Cool slightly.
  5. Drain and rinse soaked cashews. Transfer to a food processor with water, amaretto, lemon juice and remaining ¼ cup (60 ml) olive oil. Purée on high speed until smooth, scraping sides of processor bowl as needed. Add carrots and continue to purée until smooth, adding more water, 1 tbsp (15 ml) at a time, if needed. Stir in chopped mint and parsley and adjust seasoning with salt and pepper.
  6. Transfer to a serving dish, drizzle generously with olive oil and garnish with roasted sunflower seeds, paprika and more chopped mint and parsley.
Email Recipe
Email Recipe

Drink Pairings

Subscribe to Sides