Roasted Heirloom Carrots with Creamy Za’atar Tahini
With its Mediterranean flavours, this creamy tahini elevates the sweetness of roasted carrots to gastronomic heights! The tahini can also be served alongside crudités as appetizers or makes for a distinctive spread in wraps or sandwiches. Consider pairing this recipe with Louis Latour Bourgogne Gamay.Ingredients
Serves 6 to 8
1 tsp (5 ml) Dijon mustard
1 tbsp (15 ml) apple cider vinegar
2 tsp (10 ml) liquid honey
3 tbsp (45 ml) extra-virgin olive oil
salt and freshly ground black pepper, to taste
24 to 30 heirloom carrots, washed and trimmed
Creamy Za’atar Tahini, make ahead, recipe follows
1 cup (250 ml) thinly sliced leaf lettuce
¼ cup (60 ml) flaked almonds, lightly toasted
Creamy Za’atar Tahini:
1 cup (250 ml) tahini
⅔ cup (160 ml) water
6 tbsp (90 ml) extra-virgin olive oil
¼ cup (60 ml) plain Greek yogurt
1 lemon, zest and juice
1 tbsp (15 ml) za’atar
1 tsp (5 ml) ground cumin
3 cloves garlic, finely chopped
1 tbsp (15 ml) dried mint leaves
2 tbsp (30 ml) pomegranate molasses
salt and pepper, to taste
Instructions
- Preheat oven to 400 F (200 C).
- In a small bowl, mix mustard, vinegar, honey and olive oil. Season with salt and pepper.
- Place carrots on a large baking sheet. Pour dressing over carrots and mix well to coat.
- Arrange carrots in a single layer and bake for 15 minutes. Remove from oven and turn carrots over. Return to oven and bake for another 10 minutes, until fork-tender but still firm. Remove from oven and transfer to a serving platter.
- Spoon Creamy Za’atar Tahini across centre of carrots. Garnish with lettuce and flaked almonds.
- Creamy Za’atar Tahini: In a medium bowl, mix tahini and water until smooth. Add olive oil, yogurt, lemon zest, 2 tbsp (30 ml) lemon juice (save any remaining juice for another purpose), za’atar, cumin, garlic, mint and pomegranate molasses. Season with salt and pepper and mix well. Can be made up to a day ahead and stored in refrigerator until ready to use. Makes about 2½ cups (625 ml).
Drink Pairings
Tangy Herbed Potato Salad
Ready for spring, this recipe offers a healthier take on the classic Potato salad. It’s a crowd-pleasing, tangy, herbed fresh salad that delivers uncompromising comfort on any menu, from a family feast to a patio party. Try pairing this recipe with Saintly The Good Sauvignon Blanc.Ingredients
Serves 6 to 8
1 ½ cups (375 ml) plain Greek yogurt
2 tbsp (30 ml) extra-virgin olive oil
2 tsp (10 ml) Dijon mustard
⅛ tsp (a pinch) cayenne pepper
1 tbsp (15 ml) apple cider vinegar
½ cup (125 ml) chopped fresh chives
¼ cup (60 ml) chopped green onions
2 tbsp (30 ml) chopped fresh parsley, plus more for garnish
2 lbs (900 g) Yukon Gold potatoes
salt and pepper, to taste
2 stalks celery, finely chopped
3 tbsp (45 ml) chopped fresh mint, plus more for garnish
Instructions
- In a large non-reactive bowl, combine yogurt, oil, mustard, cayenne, vinegar, chives, green onions and parsley. Cover and refrigerate overnight or for at least 1 hour.
- Place potatoes in a large pot of salted water and bring to a boil over high heat. Reduce heat to medium and cook until tender when pierced with a fork, 10 to 15 minutes. Drain and let potatoes cool slightly.
- Carefully cut potatoes in halves or quarters (about 1½‑in/4 cm chunks), depending on size of each potato. Place on a large baking sheet and season with salt and pepper. Cool completely.
- Add yogurt dressing to potatoes, along with celery and mint. Mix until combined. Garnish with parsley and mint and serve.
Drink Pairings
Pomegranate Saffron Couscous
This crowd-pleaser offers both flavour and texture, with pearls of couscous bursting with warm, earthy abundance from saffron, balanced with the tangy sweetness of pomegranates and caramelized onions. Pine nuts bring an added crunch, and the whole experience is a feast in your mouth! Try pairing this recipe with Santa Margarita Rose.Ingredients
Serves 6-8 as a side dish
3 cups (750 ml) chicken or vegetable stock
1 tbsp (15 ml) olive oil
1 tsp (5 ml) saffron threads
2½ cups (625 ml) pearl couscous
¼ cup (60 ml) vegetable oil
4 cups (1 L) thinly sliced shallots, divided
¼ tsp (1 ml) salt, plus more to taste
1 tsp (5 ml) crushed garlic
½ cup (125 ml) pomegranate arils
1 cup (250 ml) chopped fresh mint leaves
½ cup (125 ml) lightly toasted pine nuts
pepper, to taste
1 tbsp (15 ml) white vinegar
chopped fresh parsley and mandarin orange segments, for garnish
Instructions
- In a medium saucepan over medium-high heat, bring stock, olive oil and saffron to a boil. Add couscous, stir and reduce heat to low. Cover and simmer for 12 to 15 minutes. Remove from heat and fluff with fork. Set aside.
- In a large wok, heat vegetable oil over medium-high. Add 3 cups (750 ml) shallots and fry for 2 to 3 minutes. Add salt and continue frying until well-caramelized and deep brown. Do not burn. Using a slotted spoon, transfer shallots to a plate, leaving excess oil in saucepan.
- In same wok over medium-high heat, fry remaining 1 cup (250 ml) shallots until translucent. Add garlic and cook until fragrant, 1 minute. Mix in prepared couscous, pomegranate arils, mint and pine nuts. Season with salt and pepper to taste.
- Stir in vinegar and fried shallots. Remove from heat, cover and set aside. Garnish with chopped parsley and mandarin segments, and serve.
Drink Pairings
Warm Brussels & Kale Slaw
Quick, healthy and tasty, this Brussel and Kale Slaw recipe will soon become the trusted go-to when you are short on time but need to impress the discerning palates you’ve invited for dinner! Have any leftovers? Add them into a wrap for extra crunch and nutritional value. Try pairing this recipe with a vibrant Sauvignon Blanc, such as the Matua Hawkes Bay Sauvignon Blanc.Ingredients
Serves 6-8 as a side dish
2 tbsp (30 ml) vegetable oil
1 cup (250 ml) thinly sliced shallots
2 cups (500 ml) thinly sliced Brussels sprouts
2 cups (500 ml) kale leaves roughly chopped into 2-in (5 cm) pieces
1 cup (250 ml) thinly sliced radicchio
2 tbsp (30 ml) olive oil
salt and pepper, to taste
2 tbsp (30 ml) white vinegar
shaved Parmesan, cranberries (optional) and toasted pine nuts (optional), for garnish
Instructions
- In a large skillet or wok over medium, heat vegetable oil. Add shallots and sauté for 3 to 5 minutes, until edges of shallots start turning brown.
- Add Brussels sprouts, kale and radicchio. Toss for about 1 minute. Add olive oil and season with salt and pepper.
- Add vinegar and quickly toss vegetables together. Remove from heat and transfer to a serving bowl. Garnish with shaved Parmesan along with cranberries and toasted pine nuts, if desired.
Drink Pairings
Cheesy Cauli-Gratin
Creamy and savoury, this gratin will have even the pickiest eater begging for more! Serve it as a side, or as a main alongside your favourite salad or some warm crusty bread to soak up that rich delicious sauce. This recipe can be made in advance and re-heated before serving. Try pairing this recipe with a full-bodied chardonnay, such as the Freemark Abbey Chardonnay from the Napa Valley.Ingredients
Serves 6-8 as a side
1 large head cauliflower, cut into 2-in (5 cm) florets, washed and drained
½ cup (125 ml) butter, divided
⅓ cup (80 ml) all-purpose flour
2½ cups (625 ml) warm milk, divided
½ tsp (2.5 ml) white pepper
¼ tsp (1 ml) ground nutmeg
⅛ tsp (a pinch) cayenne pepper
2 cups (500 ml) Gruyère, divided
salt, to taste
⅓ cup (80 ml) bread crumbs
2 tbsp (30 ml) chopped fresh parsley
Instructions
- Place cauliflower in a large heatproof, microwave‑safe bowl. Cover with a heatproof plate and cook in microwave on high for 5 minutes. Set aside.
- In a medium saucepan, melt ¼ cup (60 ml) butter over medium heat. Using a whisk, add flour and mix to form a smooth roux. Cook for about 2 minutes, whisking constantly.
- Carefully add 1 cup (250 ml) milk and stir vigorously to blend well. Add remaining 1½ cups (375 ml) milk and continue whisking until sauce is smooth.
- Stir in white pepper, nutmeg, cayenne and 1 cup (250 ml) Gruyère. Stir until smooth and cheese has melted. Remove from heat. Season with salt.
- Pour one-third of cheese sauce in a heatproof casserole dish. Spread cauliflower evenly over sauce. Pour remaining sauce over cauliflower. This can be made a day in advance and refrigerated until ready to use. Bring to room temperature before baking.
- Preheat oven to 375 F (190 C).
- In a small skillet, melt remaining ¼ cup (60 ml) butter over medium heat and add bread crumbs. Toast for 1 minute and remove from heat. Transfer to plate to cool.
- Spread remaining 1 cup (250 ml) Gruyère evenly over cauliflower. Top with toasted bread crumbs and bake for 20 to 30 minutes, or until cheese on surface has melted and bread crumbs look golden brown. Allow to rest for 10 minutes before serving. Garnish with chopped parsley.
Drink Pairings
Dried Oyster Bean Curd Roll
This crispy Oyster Bean Curd Roll is filled with Umami flavour. Expertly crafted by Chef He at Mott 32 in Vancouver, BC. This recipe is bountiful with savory richness of dried oysters balanced with Shiitake mushrooms and preserved Chinese sausage. Try pairing this recipe with Tantalus Pinot Noir 2021 or Black Sage Vineyard Oliver Merlot 2019.Ingredients
Serves about 20 rolls
1 lb (450 g) dried Chinese or Japanese oysters
⅓ cup + 3 to 4 tbsp (125 to 140 ml) neutral-flavoured oil, divided
⅓ cup (80 ml) water
3½ tbsp (52.5 ml) oyster sauce, divided
2½ tbsp (37.5 ml) minced fresh ginger, divided
2 green onions, roughly chopped
2½ tsp (12.5 ml) salt, divided
⅓ cup (80 ml) cooked fat choy (washed and boiled in stock or water for 5 minutes)
5 sheets fresh bean curd (about 11 × 17-in/28 × 43 cm each)
8 oz (225 g) preserved Chinese sausages, diced
10 oz (280 g) shiitake mushrooms, diced
1½ tsp (7.5 ml) pepper
1½ tsp (7.5 ml) granulated sugar
1½ tsp (7.5 ml) chestnut powder
Instructions
- Rehydrate dried oysters in cold water for about 3 hours, then thoroughly rinse and roughly chop. Heat ⅓ cup (80 ml) oil in a frying pan over high, then flash-fry oysters in hot oil for 2 to 3 minutes. Add ⅓ cup (80 ml) water, 2 tbsp (30 ml) oyster sauce, 1 tbsp (15 ml) ginger, green onions and 1 tsp (5 ml) salt, then reduce heat to low and simmer, covered, for 35 minutes. Remove lid and simmer for 5 more minutes. Remove from heat and set aside.
- Dice cooked fat choy into small pieces. Set aside.
- Rinse bean curd sheets and pat dry. Cut each sheet into 4 rectangles and set aside to make rolls.
- Heat a separate pan on medium and add 1 tbsp (15 ml) oil. Add 1½ tbsp (22.5 ml) ginger and preserved sausage and stir-fry until fragrant, 1 to 2 minutes. Add mushrooms and fat choy and stir-fry until fragrant, 3 to 5 minutes. Add oysters, 1½ tbsp (22.5 ml) oyster sauce, 1½ tsp (7.5 ml) salt, pepper, sugar and chestnut powder to pan and stir-fry until all ingredients are heated and fragrant, 3 to 4 minutes. Remove from heat.
- Place a spoonful of stir-fried mixture on a bean curd rectangle (do not overpack). Wrap filled rectangle into a spring roll. Repeat until you’ve used up all rectangles and filling.
- Heat a deep wok on high. Add 2 to 3 tbsp (30 to 45 ml) oil and heat until sizzling hot. Carefully slide rolls into hot oil and fry until golden brown, about 2 minutes per side.
- Remove from heat and place rolls on a draining rack or paper towel to absorb excess oil. Serve immediately.
Drink Pairings
Spinach, Pumpkin & Bacon-Stuffed Portobellos
Indulge in a culinary dream with these creamy stuffed portobellos. Brimming with richness, be sure to make extra filling to have as a quick weeknight dinner or transform them into a delightful appetizer by using button mushrooms. Their versatility makes them great for entertaining this autumn.Ingredients
Serves 4
2 cups (500 ml) fresh pumpkin, peeled and cut into 2-in (5 cm) chunks
4 portobello mushrooms, stems and gills removed and discarded
2 tsp (10 ml) salt, divided, plus more to taste
freshly ground black pepper, to taste
1 tbsp (15 ml) extra-virgin olive oil
4 rashers bacon, roughly chopped
1 medium onion, finely chopped
2 cloves garlic, finely chopped
1 cup (250 ml) frozen spinach, defrosted and drained
1 cup (250 ml) cream cheese, room temperature
½ cup (125 ml) sour cream
1 cup (250 ml) shredded cheddar, divided
1 cup (250 ml) bread crumbs
¼ cup (60 ml) butter, melted
Instructions
- Preheat oven to 375 F (190 C). Steam pumpkin for 10 to 15 minutes or until just tender. Set aside to cool.
- Place mushrooms on baking sheet, gill-side up. Season with 1 tsp (5 ml) salt and pepper to taste, and brush with olive oil. Bake for 10 minutes, remove from oven and set aside.
- In a medium sauté pan, render bacon until crisp. Remove bacon and sauté onion and garlic until soft.
- In a medium bowl, mix bacon, onion, garlic, spinach, cream cheese, sour cream, ½ cup (125 ml) cheddar and remaining salt. Once mixed, gently fold in pumpkin and check seasoning.
- Top mushrooms equally with pumpkin filling. In a small bowl, mix remaining ½ cup (125 ml) cheddar, bread crumbs and butter. Top filled mushrooms with bread crumb mixture.
- Bake mushrooms for 20 to 25 minutes, or until hot all the way through and golden brown. Serve with side salad.
Drink Pairings
Butternut Squash & Kale Gratin
Classic flavours with a healthy twist fit for Thanksgiving. Try this gratin this fall for something new, it’s rich, creamy, and cheesy, but also has some kale for a bit of greens.Ingredients
Serves 4 to 6
⅓ cup + 3 tbsp (125 ml) butter, divided, plus more for greasing baking dish
3 tbsp (45 ml) all-purpose flour
2 cups (500 ml) whole milk, warmed
2 tsp (10 ml) kosher salt
1 pinch freshly ground black pepper
1 pinch grated nutmeg
1 cup (250 ml) grated Asiago, divided
1 tbsp (15 ml) chopped curly parsley
¼ cup (60 ml) bread crumbs
1 large butternut squash, peeled, seeds removed, cut in 1-in (2.5 cm) slices
1 bunch kale, stems removed, thinly sliced and blanched
Instructions
- Preheat oven to 350 F (175 C). Butter a 7 × 11‑in (2 L) baking dish and set aside.
- In a medium saucepan, melt 3 tbsp (45 ml) butter over medium heat. Whisk in flour until smooth. Slowly whisk in milk until no lumps remain. Season well with salt, pepper and nutmeg. Cook over low heat, stirring occasionally until thick, about 10 minutes. Whisk in ¾ cup (180 ml) Asiago and set bechamel aside.
- Melt remaining ⅓ cup (80 ml) butter in a heatproof medium bowl, let cool slightly and add remaining ¼ cup (60 ml) Asiago, parsley and bread crumbs. Mix well.
- Pour one-third of the bechamel into the baking dish and spread evenly. Lay down half the squash slices and top with half the kale.
- Repeat layers, ending with a layer of bechamel. You will have 3 layers of bechamel and 2 layers of vegetables. Sprinkle bread crumb mixture evenly over top of bechamel. Cover with foil and bake for 45 minutes to 1 hour or until squash is tender, removing foil halfway through baking. Serve warm.
Drink Pairings
Shallot Tarte Tatin
This is an elegant side dish that could also be a main served with a side salad goes well as a Thanksgiving side dish. The combo if caramelized shallot, gruyere and pastry is a classic combo.Ingredients
Serves 4 to 6
1 × 1 lb (450 g) package frozen puff pastry, defrosted according to package directions
2 tbsp (30 ml) butter
1 tsp (5 ml) granulated sugar
1 lb (450 g) shallots, peeled and cut into 1-in (2.5 cm) slices
3 sprigs thyme, leaves removed and stems discarded, plus more for garnish
2 tbsp (30 ml) balsamic vinegar reduction
¼ cup (60 ml) Gruyère
Instructions
- Preheat oven to 375 F (190 C). Unroll puff pastry and cut to fit a 10-in (25 cm) round cast iron pan. Poke holes all over with a fork and store in refrigerator until ready to use.
- Melt butter in pan. Sprinkle sugar all over butter. Lay shallot rounds in a single layer on bottom of pan. Sprinkle with thyme leaves, drizzle with balsamic reduction and sprinkle with Gruyère. Lay pastry round on the shallots and press it down.
- Bake 20 to 25 minutes or until pastry is golden brown and crisp. Let cool for 10 minutes, place serving platter on top of pan and invert it. Garnish with more thyme leaves and serve warm or at room temperature.
Drink Pairings
Crispy Parmesan Smashed Brussels Sprouts
Bust out the Brussels this Thanksgiving! Try these cheesy, crispy sprouts once and you won’t make them any other way ever again! The sprouts can be boiled up to two days ahead of time. Make sure to dry them out well to help them crisp up.Ingredients
Serves 4 to 6
2 lbs (900 g) Brussels sprouts, trimmed
¼ cup (60 ml) extra-virgin olive oil
salt and pepper to taste
2 tsp (10 ml) garlic powder
1 tsp (5 ml) smoked paprika
½ cup (125 ml) grated Parmesan
Instructions
- Preheat oven to 375 F (190 C). Bring a large pot of heavily salted water to a boil over high heat. Add sprouts and return to boil, then turn heat down to medium and cook 10 minutes, or until sprouts are tender.
- Drain and cool sprouts. Once cool, crush sprouts with a heavy-bottomed pot until flattened. Pat dry with paper towels.
- In a large mixing bowl, toss sprouts with olive oil, salt, pepper, garlic powder and smoked paprika. Transfer to a parchment-lined baking sheet. Roast until golden brown, about 20 to 25 minutes. Flip sprouts and sprinkle with Parmesan. Roast another 10 to 15 minutes, or until Parmesan has browned. Transfer to a serving platter.