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.
Drink Pairings
Fried Chicken Biscuits with Hot Honey
Let’s go to the south with this Fried Chicken Biscuit drizzled with hot honey. Use biscuit shortcuts to make this recipe easy and approachable while you fry that chicken! This recipe offers a sweet heat flavor to a classic.Ingredients
Serves 6 sandwiches
½ cup (125 ml) honey
½ tbsp (7.5 ml) red pepper chili flakes (or to taste)
½ tbsp (7.5 ml) white vinegar
⅛ tsp (a pinch) + ½ tsp (2.5 ml) salt, divided
6 boneless, skinless chicken thighs
1 cup (250 ml) buttermilk
2½ cups (625 ml) Bisquick mix
2 tsp (10 ml) baking powder
1 tbsp (15 ml) garlic powder, divided
1 cup (250 ml) grated sharp cheddar
1 large jalapeño pepper, diced (or to taste)
⅔ cup (160 ml) 2% milk (do not sub), plus more if needed
2 tbsp (30 ml) melted butter
1½ cups (375 ml) all-purpose flour
1 tsp (5 ml) paprika
1 tsp (5 ml) pepper
3 cups (750 ml) neutral-flavoured oil, for frying
¼ cup (60 ml) mayonnaise
1 tbsp (15 ml) sriracha or hot sauce of choice
¼ cup (60 ml) sliced pickles
12 leaves butter lettuce
Instructions
- To make hot honey, in a small saucepan over medium heat, heat honey and chili flakes. Add vinegar and ⅛ tsp (a pinch) salt. Let cool and set aside.
- Place chicken on a parchment-lined cutting board and lay another sheet of parchment on top of chicken. Using a meat mallet or rolling pin, gently bang the chicken to flatten and tenderize. Place in a bowl, add buttermilk and marinate for at least 4 hours or overnight.
- Preheat oven to 425 F (220 C).
- In a separate bowl, mix Bisquick, baking powder, ½ tbsp (7.5 ml) garlic powder, cheddar and jalapeños. Add milk and stir for 30 seconds, until a dough forms. If dough is too dry, add 1 tbsp (30 ml) more milk. Do not over-mix the dough. Once dough has come together, place it on a clean, dry, floured surface. Form into a rectangle about 1½-in (4 cm) thick. Cut into 6 portions. Place on a parchment-lined baking sheet. Brush tops with melted butter. Bake for 12 to 15 minutes, until golden brown and cooked through. Remove from oven and set aside.
- Remove chicken from refrigerator and allow to come slightly to room temperature, about 30 minutes.
- In a large mixing bowl, combine flour, ½ tsp (2.5 ml) salt, ½ tbsp (7.5 ml) garlic powder, paprika and pepper.
- In a cast iron pan over medium-high heat, heat frying oil to 350 F (175 C).
- Dredge each piece of chicken in flour mixture and place in frying oil. Do in 2 batches so you don’t overcrowd the pan.
- Fry on each side for 3 to 4 minutes, until golden brown and cooked through or until an internal temperature of 170 F (80 C). Season with salt and pepper and allow to rest on a wire rack for 5 minutes before serving.
- In a small mixing bowl, mix mayonnaise and sriracha.
- To assemble, cut each biscuit in half lengthwise. Spread on some sriracha mayonnaise. Add pickles and lettuce. Place a piece of chicken on bottom halves and drizzle with hot honey. Close each sandwich with top biscuit half and enjoy.
Drink Pairings
Sweet Chipotle-Glazed Corn with Cumin Lime Crema
Bust out the barbecue and pick up some fresh BC corn to make this recipe come to life. Create your own sweet-chipotle glaze for optimal sweet and spicy flavors to your preference. Serve as a side dish at your next outdoor barbecue.Ingredients
Serves 4 to 6
2 cloves garlic, minced
¼ cup (60 ml) butter, melted
1 tbsp (15 ml) maple syrup
1 tbsp (15 ml) chipotle powder
¼ tsp (1 ml) salt, plus more to taste
4 to 6 ears corn, husks removed
½ cup (125 ml) sour cream
1 lime, juice only
1 tsp (5 ml) ground cumin
pepper, to taste
1 cup (250 ml) fresh cilantro leaves
Instructions
- In a small mixing bowl, mix garlic, butter, maple syrup, chipotle powder and salt.
- Preheat barbecue grill to medium-high. Using a pastry brush, brush half the chipotle butter onto each piece of corn. Grill for 10 minutes, rotating corn every few minutes, until corn is cooked through. Brush remaining chipotle butter onto corn and place on a platter to rest.
- To make cumin lime crema, in a small mixing bowl, mix sour cream, lime juice and cumin. Season with salt and pepper. Place mixture into a squeeze bottle and drizzle sauce over corn. Garnish with cilantro and serve warm.
Drink Pairings
Cucumber & Crab Salad with Caper Crème Fraîche
Time to dine alfresco with this refreshing cucumber and crab salad with caper crème fraiche. Great for entertaining or on your own! Pair with our Cava Sangria with Blackberries & Peaches and you can not go wrong!Ingredients
Serves 6 to 8
4 to 5 mini cucumbers, trimmed and thinly sliced lengthwise
¾ lb (340 g) fresh Dungeness crab leg meat
½ cup (125 ml) crème fraîche
3 tbsp (45 ml) capers, drained and lightly chopped, divided
2 tbsp (30 ml) freshly squeezed lemon juice
fine sea salt and freshly ground black pepper, to taste
1 large handful frisée leaves, white tender parts only
1 large pinch red pepper chili flakes, plus more for garnish
1 tbsp (15 ml) finely chopped fresh flat-leaf parsley
extra-virgin olive oil, for drizzling
sriracha, to serve (optional)
Instructions
- Place cucumbers in a bowl of cold water, cover and chill for an hour. Drain cucumbers well, place them in a medium mixing bowl and add crabmeat.
- In a small mixing bowl, combine crème fraîche, half of the capers and the lemon juice. Season with salt and pepper.
- Spoon half of the crème fraîche mixture over cucumber and crabmeat mixture and toss gently to coat. Add frisée, toss lightly and season with salt, pepper and chili flakes. Transfer crab and cucumber mixture to a serving bowl and sprinkle with remaining capers, the parsley and more chili flakes.
- Transfer remaining crème fraîche mixture to a small serving dish and drizzle with a little olive oil.
- Serve salad immediately with crème fraîche mixture on side and sriracha if desired.
Drink Pairings
Pea Pancakes with Fried Egg
Enjoy this spring staple in four easy recipes, sure to please. Easy-peasy.Ingredients
Serves 4
2 cups (500 ml) frozen peas, blanched
6 eggs, divided
1 cup (250 ml) milk
¼ cup (60 ml) + 1 tbsp (15 ml) butter, melted, divided
3 tbsp (45 ml) finely chopped chives, divided
2 cups (500 ml) all-purpose flour
2 tsp (10 ml) salt, divided
2 tbsp (30 ml) baking powder
3 tbsp (45 ml) olive oil, plus extra for cooking pancakes
1 tbsp (15 ml) Champagne vinegar
1 tsp (5 ml) grainy mustard
salt and pepper, to taste
1 cup (250 ml) arugula (or any other salad green)
1 cup (250 ml) pea greens
2 radishes, julienned
3 oz (90 g) bacon, cut into 1-in (2.5 cm) lardons (or chop sliced bacon if you can’t buy whole piece), rendered until crisp
Instructions
- In a blender, pulse peas until roughly chopped. Add 2 eggs, milk, ¼ cup (60 ml) butter and 2 tbsp (30 ml) chives, pulse until combined.
- In a large bowl, mix flour, salt and baking powder.
- Add wet ingredients to dry ingredients and stir until just combined. Some lumps can remain.
- Heat a non-stick or well-seasoned cast iron pan over medium-high heat. Add half remaining butter and 1 tbsp (15 ml) oil and heat until butter is foamy. Spoon ¼ cup (60 ml) portions of batter into pan. Cook for 3 to 4 minutes per side, or until golden brown. Repeat with remaining batter. Keep pancakes warm in oven.
- Fry remaining 4 eggs as desired in remaining butter and 1 tbsp (15 ml) oil (sunny-side up is shown).
- Stack pancakes on 4 plates and top each portion with a fried egg.
- Mix remaining oil, vinegar, mustard and salt and pepper in a bowl. Add arugula, pea greens, radish and bacon and toss. Divide between plates.
Drink Pairings
Roasted Asparagus with Sourdough Crumble
Light and fresh Easter.Ingredients
Serves 4
2 bunches asparagus, bases trimmed
4 tbsp (60 ml) olive oil, divided
salt and pepper, to taste
2 tbsp (30 ml) butter
2 garlic cloves, minced
3 slices sourdough bread, roughly chopped, about 2 cups (500 ml)
1 lemon, zest only
1 tbsp (15 ml) chopped parsley, leaves only
Instructions
- Preheat oven to 400 F (200 C).
- On a parchment-lined baking sheet, arrange trimmed asparagus evenly in a single layer. Drizzle 2 tbsp (30 ml) olive oil and season with salt and pepper. Place in oven for 10 to 15 minutes*, or until fork-tender. (Depending on width of asparagus, baking time may vary.)
- In a large skillet, heat butter and remaining 2 tbsp (30 ml) olive oil on medium-high heat. Add garlic and sauté for 1 minute. Add breadcrumbs. Gently stir until golden brown and fragrant, about 5 minutes. Set aside.
- To serve, arrange asparagus on a platter and top with toasted breadcrumbs, lemon zest and parsley.
Drink Pairings
Crispy Potatoes with Garlic Sage Butter
Light and fresh Easter.Ingredients
Serves 4
4 large russet potatoes, peeled and cut into 1-in (2.5 cm) cubes
¼ cup (60 ml) olive oil
salt and pepper, to taste
¼ cup (60 ml) butter
2 garlic cloves, minced
5 sage leaves
Instructions
- Preheat oven to 400 F (200 C).
- Bring a large saucepan filled with enough water to cover potatoes, to a boil.
- Cook potatoes in boiling water until slightly soft but not fully cooked through, about 10 to 12 minutes. Strain potatoes and return to saucepan. Cover saucepan with lid and shake vigorously until potatoes get shaggy sides, about 30 seconds.
- Pour olive oil into an unlined baking pan and heat in oven for 5 minutes. Remove pan and add potatoes to hot oil. Do not overcrowd pan; use 2 baking pans if needed. Season with salt and pepper to taste and return to oven. Bake for 10 minutes and remove to give potatoes a stir. Bake for further 10 to 15 minutes, until golden brown, crispy and cooked through.
- In a small saucepan, melt butter over medium heat. Add garlic and sage leaves and allow to sizzle for 2 to 3 minutes. Be careful not to burn garlic.
- Pour garlic butter over potatoes and serve warm.