CAULIFLOWER CHICKPEA SALAD
Ingredients
Serves 2 as a main or 4 as a side
7 garlic cloves, minced, divided
1 bunch parsley
1 bunch cilantro
1 tbsp (15 ml) capers
½ jalapeño, seeded
1 tsp (5 ml) honey
½ lemon, juice only
½ cup (60 ml) olive oil, divided
1 to 2 tbsp (15 to 30 ml) water
salt and pepper, to taste
1 tbsp (15 ml) onion powder
1 tbsp (15 ml) cumin
½ tbsp (7.5 ml) paprika
1 tsp (5 ml) coriander
½ tsp (2.5 ml) salt
½ tsp (2.5 ml) pepper
1 small cauliflower, separated into florets
1 x 19 oz (540 ml) can chickpeas, rinsed and drained
4 cups (1 L) mixed greens
½ cup (125 ml) crumbled feta
¼ red onion, sliced
Instructions
- Preheat oven to 425 F (220 C).
- To make dressing, in a blender, add 3 minced garlic cloves, parsley, cilantro, capers, jalapeño, honey, lemon juice, ¼ cup (60 ml) olive oil and 1 tbsp (15 ml) water (more if needed). Blend on high until smooth. Season to taste with salt and pepper. Set aside.
- In a small bowl, combine onion powder, cumin, paprika, coriander, remaining 4 minced garlic cloves, salt, pepper and remaining ¼ cup (60 ml) olive oil. Set aside.
- In a large bowl, place cauliflower florets. Pour half the spice mixture over cauliflower and toss to coat. Add to a parchment-lined baking sheet and bake until golden brown, 15 to 20 minutes. In the same bowl cauliflower was in, add chickpeas and remaining spice mixture. Toss to coat and pour onto lined baking sheet. Place in oven with cauliflower and cook for 20 minutes. Remove and allow to cool slightly before making salad.
- In a large serving bowl, layer mixed greens, cauliflower, chickpeas and feta. Drizzle with dressing and serve immediately.
Drink Pairings
SOBA NOODLE SALAD WITH MISO DRESSING
Ingredients
Serves 2 as a main or 4 as a side
8 cups (2 L) water
10 oz (300 g) dried soba noodles
2 garlic cloves, minced
1 tsp (5 ml) ginger, minced
1 tbsp (15 ml) white miso paste
2 tbsp (30 ml) warm water
1 tbsp (15 ml) soy sauce
½ tbsp (7.5 ml) honey
1 tsp (5 ml) sesame oil
1 tbsp (15 ml) rice wine vinegar
1 tsp (5 ml) Sriracha, or to taste
1 English cucumber, cut into ribbons with a peeler
2 carrots, peeled, cut into ribbons with a peeler
2 cups (500 ml) halved sugar snap peas
4 green onions, sliced
½ cup (125 ml) chopped cilantro
1 large avocado, sliced, for garnish
½ cup (125 ml) chopped peanuts, for garnish
Instructions
- In a medium saucepan over high heat, bring water to a boil. Add soba noodles and cook until tender, about 8 minutes. Drain and rinse under cold water for 1 to 2 minutes to stop cooking. Set aside.
- To make dressing, in a small bowl, add garlic, ginger, miso, water, soy sauce, honey, sesame oil, vinegar and Sriracha. Mix to combine. Set aside.
- To assemble salad, in a large salad bowl, place noodles, dressing, cucumber, carrot, snap peas, green onions and cilantro. Pour dressing over and mix well.
- To serve, garnish with avocado slices and crushed peanuts.
Drink Pairings
CANDIED SMOKED SALMON SALAD
Ingredients
Serves 2 as a main or 4 as a side
2 tbsp (30 ml) mayonnaise
1 tbsp (15 ml) horseradish
1 garlic clove, minced
½ lemon, juice only
2 tbsp (30 ml) chopped dill
salt and pepper, to taste
1 small head butter lettuce, washed, chopped
2 cups (500 ml) new potatoes, cooked and sliced
1 cup (250 ml) peas, cooked
4 hardboiled eggs, halved
2 cups (500 ml) candied salmon, cubed
¼ cup (60 ml) radish, sliced
¼ red onion, sliced
Instructions
- To make dressing, in a small bowl, combine mayonnaise, horseradish, garlic, lemon juice and dill. Season to taste with salt and pepper and set aside.
- On a large platter, arrange lettuce leaves, potatoes, peas, eggs, salmon, radish and red onion. Drizzle with horseradish dressing and gently toss to combine. Season again with salt and pepper and serve.
Drink Pairings
GRILLED BROCCOLI CAESAR SALAD
Ingredients
Serves 6
½ cup (125 ml) plain Greek yogurt
⅓cup (75 ml) grated Parmesan, plus extra for serving
1 tsp (5 ml) Worcestershire sauce
½ tsp (2.5 ml) anchovy paste
1 tsp (5 ml) Dijon mustard
1 tbsp (15 ml) fresh lemon juice
1 garlic clove, minced
kosher salt and black pepper, to taste
3 medium broccoli crowns, separated into large florets
¼ cup (60 ml) extra-virgin olive oil, divided
3 slices sourdough bread, each about 1-in (2.5 cm) thick
4 cups (1 L) mixed hearty greens
Instructions
- Preheat grill to medium-high. You may also place a vegetable basket over grill to preheat if you have one.
- To make dressing, in a medium bowl, whisk together yogurt, Parmesan, Worcestershire sauce, anchovy paste, mustard, lemon juice and garlic until thoroughly combined. Season to taste with salt and pepper, then set aside. If dressing is very thick, add water 1 tbsp (15 ml) at a time until desired consistency is reached.
- In a large bowl, add broccoli florets and drizzle with 2 tbsp (30 ml) oil. Toss to coat. Brush both sides of sourdough bread slices with remaining 2 tbsp (30 ml) oil. Cook bread on grill, turning a couple of times, until grill marks appear on both sides, about 3 minutes total. Set aside on a wire rack to cool. Cook broccoli on grill, turning occasionally, until tender and lightly charred, about 5 to 7 minutes total. Transfer to a plate.
- To serve, arrange greens on a serving platter and top with grilled broccoli. Drizzle with dressing and garnish with torn pieces of grilled sourdough bread and some extra shavings of Parmesan, if desired.
Drink Pairings
Chèvre Chaud with Avocado-Lime Cream
Ingredients
Serves 4
4 rashers bacon, sliced into ½-in (1.25 cm) strips (optional)
1 head butter lettuce, roughly torn
1 small head radicchio, roughly chopped
4 radishes, thinly sliced
3 tbsp (45 ml) pine nuts, toasted (optional)
1 cup (250 ml) parsley leaves
Honey-Mustard Dressing, make ahead, recipe follows
½ cup (125 ml) olive oil
3 tbsp (45 ml) white wine vinegar
2 tsp (10 ml) Dijon mustard
1 tbsp (15 ml) honey
pinch table salt
pinch ground pepper
Chèvre Medallions, make ahead, recipe follows
½ cup (125 ml) panko crumbs
¼ tsp (1 ml) table salt
pinch ground pepper
¼ tsp (1 ml) dried parsley
6 oz (180 g) chèvre, sliced or shaped into eight 2-in x ½-in (5 x 1.25 cm) medallions
¼ cup (60 ml) flour
1 egg
2 tbsp (30 ml) oil, for frying
Avocado-Lime Cream, make ahead, recipe follows
1 large avocado, cut into rough cubes (about 1 cup/250 ml)
2 tbsp (30 ml) sour cream
1 pinch table salt
¼ tsp (1 ml) ground cumin
2 to 3 tbsp (30 to 45 ml) fresh lime juice, to taste
Instructions
- If using bacon, in a medium skillet over medium-high heat, fry bacon bits to desired crispness. Remove from heat and set aside on a paper towel-lined plate.
- In a large salad bowl, toss together butter lettuce and radicchio. Add radish and desired amount of Honey-Mustard Dressing.
- To serve, brush Avocado-Lime Cream generously onto 4 plates with a pastry brush, or drizzle as desired for presentation. Divide salad between plates and add 2 to 3 Chèvre Medallions to each plate. Garnish with bacon bits and pine nuts, if using, and parsley.
- To prepare Honey-Mustard Dressing, Place all ingredients in a small jar. Cover and shake vigorously, until fully blended and emulsified, about 20 to 30 seconds. Use as needed. Can be refrigerated up to 2 weeks; shake well before using. Makes about ¾ cup (175 ml)
- To prepare Chèvre Medallions, In a small bowl, mix together panko crumbs, salt, pepper and parsley. Set aside.
- Place flour in another small bowl, and in a separate bowl, lightly beat egg.
- Evenly coat each chèvre medallion on all sides, first with flour, then egg, and finally with panko mixture.
- In a medium skillet over medium-high heat, fry chèvre in hot oil for about 2 to 3 minutes, flipping halfway through, or until golden brown on each side. Fry in batches if necessary to avoid crowding pan.
- Remove from heat and serve immediately, or cool and refrigerate for up to 1 day. Reheat before serving. Makes 8 Chèvre Medallions
- To prepare Avocado-Lime Cream, Using a food processor or hand blender, blend avocado, sour cream, salt and cumin together until smooth. Add fresh lime juice to taste and continue blending until fully incorporated and mixture is smooth, about 10 seconds.
- Use immediately or transfer to a non-reactive storage container, covering entire surface with plastic wrap and pressing lightly with back of a spoon to remove air bubbles. Will keep in refrigerator for up to 2 days. Makes about 1¼ cups (310 ml)
Drink Pairings
Peas Parade
Ingredients
Serves 2 to 4
4 cups (1 L) water
2 tsp (10 ml) table salt
2 cups (500 ml) frozen green peas, thawed
4 to 6 yellow, orange and/or purple carrots, peeled, cut into thin spears about 3-in (8 cm) long
Tangy, Creamy Dressing, make ahead, recipe follows
1 cup (250 ml) mayonnaise
3 tbsp (45 ml) ketchup
1 to 2 tsp (5 to 10 ml) chili oil, to taste
1 tsp (5 ml) Worcestershire sauce
¼ tsp (1 ml) paprika
1 cup (250 ml) snap peas or English peas in pods
½ cup (125 ml) red and yellow bell peppers, cut into ½-in (1.25 cm) cubes
¼ cup (60 ml) pickled cocktail onions
1 cup (250 ml) pea shoots
Pea Purée, make ahead, recipe follows
¼ cup (60 ml) butter
1 shallot, coarsely chopped
1 garlic clove, crushed
2 cups (500 ml) frozen green peas
1 cup (250 ml) clear chicken or vegetable stock
salt and white pepper, to taste
½ cup (125 ml) microgreens
2 tbsp (30 ml) chopped fresh mint leaves
Instructions
- Prepare an ice bath. In a small saucepan, bring water and salt to a boil. Add thawed green peas and cook until peas float to top, about 45 to 60 seconds. Using a sieve, scoop peas from boiling water and immediately shock in ice bath for about 5 minutes. Scoop out peas and set aside. Do not discard boiling water or ice bath.
- In same saucepan, add carrots to boiling water and cook for 5 minutes. Using a sieve, scoop out carrots and shock in ice bath for 5 to 7 minutes. Strain carrots and set aside. Discard boiling water and ice bath.
- To assemble, spoon 2 to 3 tbsp (30 to 45 ml) Tangy, Creamy Dressing onto plate. Arrange peas, carrots, snap or English peas, peppers and onions over dressing. Top with pea shoots.
- Spoon Pea Purée beside salad or pipe onto serving plate with a piping bag or squeeze bottle as desired. Garnish with microgreens and mint.
- TO MAKE THE TANGY, CREAMY DRESSING: In a small bowl, mix all ingredients together until fully blended. Use immediately or store in an airtight jar and refrigerate for up to 1 week. Makes about 1¼ cups (310 ml)
- TO MAKE THE PEA PURÉE: In a medium saucepan over medium heat, melt butter. Add shallot and garlic and cook until translucent, but not browned, about 2 to 3 minutes. Add frozen peas and stock. Season with salt and pepper to taste and bring to a boil. Reduce heat and simmer for 5 minutes. Turn off heat and set aside about ¼ cup (60 ml) stock from saucepan. Using a sieve, strain out cooked peas, garlic and shallot, discarding remaining stock in saucepan. Transfer vegetables to a food processor or blender, and blend until smooth and no lumps remain. Add reserved stock, 1 tbsp (15 ml) at a time as needed to blend to desired consistency. Serve warm, or cool to room temperature and use as desired. Any leftovers can be refrigerated in an airtight container for up to 3 days. Reheat or bring to room temperature before serving. Makes about 2 cups (500 ml)
Drink Pairings
Smoked Salmon & Cucumber Salad with Sriracha Aioli
Ingredients
Serves 3 to 4
Sriracha Aioli, make ahead, recipe follows
4 oz (125 ml) cream cheese, softened
2 garlic cloves, chopped
¼ cup (60 ml) mayonnaise
1 tbsp (15 ml) sriracha
salt and pepper, to taste
2 English cucumbers, thinly sliced lengthwise into strips
7 oz (200 g) thinly sliced smoked salmon, cut into roughly 4-in (10 cm) strips
½ cup (125 ml) Pickled Onions, make ahead, recipe follows
½ cup (125 ml) lukewarm water
2 tbsp (30 ml) granulated sugar
1 tsp (5 ml) table salt
½ cup (125 ml) apple cider vinegar
1 red onion, thinly sliced
1 to 2 tbsp (15 to 30 ml) capers, to taste
¼ cup (60 ml) fresh dill leaves
½ cup (125 ml) curly endive leaves
Instructions
- TO MAKE SRIRACHA AIOLI: Using a hand blender or food processor, blend all ingredients until smooth. Use immediately or store in an airtight container and refrigerate for up to 3 days. Makes about ¾ cup (175 ml)
- Spoon 2 tbsp (30 ml) Sriracha Aioli onto each serving plate. Roll cucumber into curls and arrange over aioli.
- Make smoked salmon rosettes by stacking roughly 3 to 4 smoked salmon strips on top of each other, about ½-in (1.25 cm) askew. Roll from one end to the other. Using a sharp knife, carefully cut rolled salmon in half. Placing cut edge on plate, lightly flare out top edges of rolled salmon halves into rosettes. Place as desired around cucumber curls.
- Top with Pickled Onions and capers to taste, then garnish with dill and curly endive as desired.
- TO MAKE PICKLED ONIONS: In a large non-reactive bowl, stir together water, sugar, salt and vinegar until sugar is dissolved. Add onion and mix well. Cover and refrigerate for at least 1 hour before serving. Will keep in refrigerator in an airtight non-reactive container for up to 1 week. Makes about 1 cup (250 ml)
- Using a piping bag or squeeze bottle, pipe remaining Sriracha Aioli around salad to decorate.
Drink Pairings
Farro Waldorf Salad
Ingredients
Serves 6
½ cup (125 ml) mayonnaise
2 tbsp (30 ml) Dijon mustard
1 lemon, zest and juice
1 tbsp (15 ml) Worcestershire sauce
1 tbsp (15 ml) minced chives
1 tbsp (15 ml) minced parsley
Salt and pepper, to taste
2 cups (500 ml) uncooked farro
3 cups (750 ml) mixed greens
2 stalks celery, cut into ½-in (1.25 cm) slices on the bias
1 apple, cored and cut into ½-in (1.25 cm) slices
½ cup (125 ml) crumbled Stilton cheese
¼ cup (60 ml) walnut pieces, toasted
1 cup (250 ml) microgreens
Instructions
- Cook farro according to package directions, then let cool to room temperature. Set aside.
- In a small bowl, mix together mayonnaise, mustard, lemon zest and juice, Worcestershire sauce, chives, parsley, salt and pepper until combined. Set aside.
- In a salad bowl, mix together remaining ingredients. When ready to serve, toss with dressing and enjoy.
Drink Pairings
Citrus Salad with Vinho Verde Vinaigrette
Ingredients
Serves Serves 4 to 6
½ cup (125 ml) light olive oil
2 tsp (10 ml) finely chopped preserved lemon rind*
1 tbsp (15 ml) Dijon mustard
1 tbsp (15 ml) honey
⅓ cup (75 ml) Vinho Verde
sea salt and freshly ground black pepper, to taste
2 tbsp (30 ml) finely minced shallot
1 tbsp (15 ml) finely chopped flat-leaf parsley leaves
2 blood oranges, peeled, white pith removed, thinly sliced into rounds
2 Cara Cara oranges, peeled, white pith removed, thinly sliced into rounds
2 small navel oranges, peeled, white pith removed, thinly sliced into rounds
1 ruby grapefruit, peeled, white pith removed, thinly sliced into rounds
1 small mandarin orange, peeled, thinly sliced into rounds
1 cup (250 ml) loosely packed frisée lettuce**
large handful flat-leaf parsley leaves, chopped, for garnish
* Can substitute ½ tsp (2.5 ml) finely grated lemon zest.
** Choose the delicate light yellow leaves for this salad.
Instructions
- To make vinaigrette, in a medium tall-sided container, combine oil, preserved lemon, mustard, honey, Vinho Verde and salt and pepper, to taste. Using a handheld blender, process until combined and smooth. Add shallot and chopped parsley and stir to combine.
- Arrange citrus slices and frisée on a large platter. To serve, drizzle salad with a little vinaigrette and season with salt and pepper to taste. Sprinkle with parsley and serve with extra vinaigrette on the side. Leftover vinaigrette can be stored in refrigerator in a covered container for up to 1 week.
Drink Pairings
Chickpea Salad
Ingredients
Serves 4-6
1 x 19 oz (540 ml) can chickpeas, drained and rinsed
1 English cucumber, diced
½ red onion, finely diced
1 carrot, peeled into ribbons
½ cup (125 ml) crumbled feta
1 cup (250 ml) chopped parsley leaves
½ cup (125 ml) chopped mint leaves
1 garlic clove, minced
2 tsp (10 ml) Dijon mustard
1 tsp (5 ml) honey
½ tsp (2.5 ml) ground cumin
1 lemon, juice only
2 tbsp (30 ml) olive oil
salt and pepper, to taste
Instructions
- In a large bowl, combine chickpeas, cucumber, red onion, carrot, feta, parsley and mint.
- In a small bowl, whisk together garlic, mustard, honey, cumin, lemon juice and olive oil. Pour dressing over chickpea salad and season with salt and pepper. Mix and refrigerate until ready to serve. Will keep in refrigerator in an airtight container for up to 3 days.