GREEN PAPAYA AND CHILI SPOT PRAWN SALAD
Ingredients
Serves 4
2 Thai red chilies, seeded and finely chopped
3 tbsp (45 ml) lime juice, divided
2 garlic cloves, crushed
1 tbsp (15 ml) olive oil
1 lb (500 g) BC spot prawns tails, peeled, deveined
1 x 3½ oz (100 g) package dried rice vermicelli noodles
2 tbsp (30 ml) fish sauce
1 tbsp (15 ml) brown sugar
½ medium to large green papaya, peeled, seeded, finely shredded
1 shallot, thinly sliced
8 to 10 grape tomatoes, halved
1 cup (250 ml) bean sprouts
2 green onions, finely chopped
½ cup (125 ml) coarsely chopped fresh cilantro leaves
½ cup (125 ml) fresh mint leaves
½ cup (125 ml) coarsely chopped fresh Thai basil leaves
Instructions
- Reserve a quarter of the chopped chilies. In a non-reactive bowl, combine remaining chilies with 1 tbsp (15 ml) lime juice, garlic cloves and olive oil. Add prawns and toss to coat. Cover with plastic wrap and refrigerate for 30 minutes.
- In a heatproof bowl, place noodles and cover with boiling water. Set aside to soften, about 10 minutes. Drain and rinse with cold water. Drain well and set aside.
- To make dressing, in a small bowl or screw-top jar, add fish sauce, brown sugar, remaining 2 tbsp (30 ml) lime juice and reserved chopped chilies. Whisk or shake to combine.
- In a separate bowl, combine shredded papaya, shallot, tomatoes, bean sprouts, green onions, cilantro, mint, Thai basil and reserved noodles. Add dressing and toss to combine.
- Heat a non-stick skillet over high heat. Add prawns and cook, turning, for 1 to 2 minutes, or until pink and just cooked through. Divide papaya mixture between serving plates. Top with prawns and drizzle any extra pan juices. Serve immediately.
Drink Pairings
WARM POTATO SALAD WITH HERB LEMON VINAIGRETTE
Ingredients
Serves 3 to 4
4 cups (1 L) new potatoes, halved
10 bacon slices, cooked, chopped
2 cups (500 ml) chopped asparagus, cut into ½-in (1.25 cm) pieces, steamed
2 tbsp (30 ml) capers
5 sprigs fresh dill, chopped
½ cup (125 ml) fresh parsley leaves
1 lemon, juice only
3 tbsp (45 ml) olive oil
1 tbsp (15 ml) Dijon mustard
salt and pepper, to taste
Instructions
- In a large saucepan, add potatoes and just enough water to cover. Boil until potatoes are fork-tender, about 20 minutes depending on size. Check occasionally to avoid overcooking.
- While potatoes are boiling, in a large bowl, whisk together capers, dill, parsley, lemon juice, olive oil and Dijon. Strain potatoes and add to bowl while still hot. Add in bacon and asparagus. Toss a few times to coat, add salt and pepper to taste and serve immediately.
Drink Pairings
ROASTED ACORN SQUASH SALAD
Ingredients
Serves 8 to 10
2 medium acorn squash, cut into ½-in (1.25 cm) rings, seeds discarded
2 tbsp (30 ml) grapeseed oil
1 tsp (5 ml) ground cumin
salt and pepper, to taste
1 cup (250 ml) pecans
¼ cup (60 ml) raw pumpkin seeds
3 tbsp (45 ml) honey, divided
1 tbsp (15 ml) coconut sugar
1 pinch cayenne pepper
½ tsp (2.5 ml) ground cinnamon
½ cup (125 ml) extra-virgin olive oil
3 tbsp (45 ml) white balsamic vinegar
1 tbsp (15 ml) unseasoned rice vinegar
3 cups (750 ml) packed baby arugula
3 tbsp (45 ml) pomegranate seeds
2 tbsp (30 ml) mint leaves, torn
2 tbsp (30 ml) flat leaf parsley, torn
Instructions
- Place 2 rimmed baking trays in oven before preheating to 375 F (190 C).
- In a large bowl, toss together acorn squash, grapeseed oil, cumin, salt and pepper.
- Place squash in a single layer on warmed baking trays and bake, turning once about half way through cooking time, until tender and golden brown, about 15 to 20 minutes.
- On another rimmed baking tray place pecans in a single layer and bake in oven for 4 minutes. Transfer to a bowl and toss with pumpkin seeds, 1 tbsp (15 ml) honey, coconut sugar, cayenne pepper and cinnamon. Return pecan mixture to baking tray and return to oven until golden brown and fragrant, about 5 to 8 minutes. Set aside.
- In a medium bowl, whisk together olive oil, vinegars and remaining honey. Season to taste with salt and pepper.
- To assemble salad, make a bed of arugula on a platter. Top with rounds of roasted squash, drizzle with dressing, to taste. Garnish with sweet and spicy pecan mixture, pomegranate seeds, mint and parsley. Serve with extra dressing on side.
Drink Pairings
SEARED TUNA PANZANELLA WITH BASIL DRESSING
Ingredients
Serves 4
3 cups (70 ml) halved green beans
1 x 15.5 oz (440 g) can cannellini beans, rinsed and drained
2 cups (500 ml) halved cherry tomatoes
Sourdough Croutons, make ahead
¼ cup (60 ml) thinly sliced red onion
3 tbsp (45 ml) capers, drained
Basil Dressing, make ahead
2 tbsp (30 ml) olive oil
2 x 5 oz (140 g) tuna steaks
salt and pepper, to taste
SOURDOUGH CROUTONS:
¼ cup (60 ml) olive oil
2 cups (500 ml) cubed sourdough bread
½ tsp (2.5 ml) salt
BASIL DRESSING:
2 cups (500 ml) basil leaves, packed
1 garlic clove
½ lemon, juice only
½ cup (125 ml) olive oil
¼ cup (60 ml) white wine vinegar
1 tbsp (15 ml) honey
1 tbsp (15 ml) Dijon mustard
1 tsp (5 ml) salt
Instructions
- In a saucepan, bring water to a boil then add green beans. Cook until slightly soft, about 3 to 5 minutes, remove from water and add to an ice bath to stop cooking.
- In a large salad bowl, add cannellini beans, cooked green beans, cherry tomatoes, Sourdough Croutons, onions and capers, toss with Basil Dressing and plate.
- In a cast iron pan over medium heat, heat oil. Season tuna with salt and pepper. Sear on each side for 1 minute. Remove from heat and rest for 10 minutes. Slice into ½-in (1.25 cm) thick strips, serve with salad.
- To make SOURDOUGH CROUTONS: In a cast iron pan over medium heat, add olive oil, sourdough cubes and salt. Stir until edges of sourdough are golden and crispy. Rest on a paper towel until ready to use. Makes about 2 cups (500 ml)
- To make BASIL DRESSING: In a food processor, add all ingredients and blend on high. Can use right away or store in refrigerator up to 1 week. Makes about 1 cup (250 ml)
Drink Pairings
SEARED SPOT PRAWNS WITH SHAVED FENNEL AND GRAPEFRUIT SALAD
Ingredients
Serves 4
1 to 2 large ruby grapefruits
½ lemon, juice only
1 tsp (5 ml) Dijon mustard
1 tbsp (15 ml) liquid honey
¼ cup (60 ml) extra-virgin olive oil
1 large or 2 small fresh fennel bulbs, trimmed, halved vertically, sliced paper thin
1 cup (250 ml) fresh flat-leaf parsley
¼ cup (60 ml) fresh mint
1 tbsp (15 ml) olive oil
2 tbsp (30 ml) butter
1 shallot, coarsely chopped
16 to 20 large fresh spot prawns, headed and peeled, dried well
3 oz (90 g) goat’s cheese, (optional)
Instructions
- Cut off top and bottom ends of grapefruit. Stand on 1 flat side. Starting at top of fruit, cut off all peel and white pith, following curve of fruit. Working over bowl, cut between membranes, releasing segments and squeezing any juice into bowl. Transfer segments to another bowl.
- In bowl, whisk the reserved grapefruit juice, lemon juice, mustard, honey and ¼ cup (60 ml) extra-virgin olive oil. Set aside.
- Combine fennel and herbs in large bowl. Cut grapefruit segments into halves if too large and add to bowl with fennel. Gently toss to mix well. Arrange salad on serving dishes.
- Heat a medium-sized frying pan over medium-high heat. When hot, add 1 tbsp (15 ml) olive oil and butter. When it starts to smoke, add shallot and prawns. Sauté until prawns are opaque and pink. Divide and arrange on salad. Drizzle with grapefruit juice dressing, garnish with goat’s cheese, if using, and serve immediately.
Drink Pairings
APPLE, FENNEL AND RADISH SALAD WITH CREAMY AVOCADO DRESSING
Ingredients
Serves 4
4 thin slices prosciutto (optional)
½ cup (125 ml) coarsely chopped walnuts
1 tbsp (15 ml) granulated sugar
salt and freshly ground black pepper, to taste
½ cup (125 ml) buttermilk
2 tbsp (30 ml) apple cider vinegar
½ avocado, peeled and chopped
2 Granny Smith apples
½ English cucumber, trimmed
3 radishes
1 small fennel bulb, trimmed
8 leaves leafy green lettuce
chopped fresh dill and chives, for garnish
Instructions
- Preheat oven to 375 F (190 C). Place prosciutto in single layer on parchment-lined baking tray and bake until crispy, about 7 to 10 minutes. Set aside and cool to room temperature.
- Place walnuts in a small frying pan and toast over medium heat until warm, about 3 minutes. Sprinkle with sugar and stir constantly with a heatproof spatula until sugar has melted and coated walnuts. Remove frying pan from heat, season walnuts with a pinch of salt and pepper before transferring to a parchment-lined plate to cool to room temperature.
- To make dressing, in a blender, combine buttermilk, cider vinegar and avocado until creamy and smooth. Season dressing to taste with salt and pepper and thin consistency with additional buttermilk or water, if desired.
- With a mandolin or a very sharp knife, slice unpeeled apples, cucumber, radishes and fennel bulb crosswise into ⅛-in (3 mm) rounds. Cut out core from apple slices and discard. Divide lettuce leaves among serving plates. Stack alternating slices of apple, cucumber, radish, fennel and prosciutto (if using) on each bed of lettuce. Drizzle with dressing before garnishing with candied walnuts and a sprinkle of chopped dill and chives. Serve immediately.
Drink Pairings
GINGER ROASTED PUMPKIN AND MILLET SALAD
Ingredients
Serves 6
2 lbs (1 kg) pumpkin or butternut squash, peeled and cut into 1-in (2.5 cm) pieces
1 medium-sized red onion, cut into 16 wedges
1 tbsp (15 ml) peeled, freshly grated ginger root
2 bird’s eye chilies, thinly sliced into rounds
2 garlic cloves, minced
2 tbsp (30 ml) grapeseed oil
1 tbsp (15 ml) maple syrup
salt and pepper, to taste
1 cup (250 ml) millet
2 cups (500 ml) water
3 tbsp (45 ml) extra-virgin olive oil, divided
2 tbsp (30 ml) lime juice
1 cup (250 ml) each roughly chopped fresh mint leaves and fresh cilantro
½ cup (125 ml) pomegranate seeds
4 oz (125 ml) goat’s cheese, crumbled
Instructions
- Preheat oven to 400 F (200 C). Place a rimmed baking sheet in oven while preheating.
- In a large bowl, toss together pumpkin pieces with red onion, ginger, chilies, garlic, grapeseed oil, maple syrup and a good pinch each of salt and pepper. Tumble onto hot baking sheet and bake, stirring once or twice until pumpkin is tender and lightly browned, about 25 to 30 minutes. Remove from oven and set aside to cool.
- Meanwhile, place millet into a large dry saucepan and toast, stirring often, over medium heat until grains start to pop and become fragrant, about 4 to 5 minutes. Stir water and a pinch of salt into toasted millet. Increase heat to high and bring mixture to a boil. Once boiling, lower heat to low, stir in 1 tbsp (15 ml) olive oil and cover saucepan. Simmer for 15 minutes. Avoid lifting lid or stirring. Remove saucepan from heat and rest, covered, for 10 minutes to fully absorb water. Fluff with a fork and set aside, partially covered, to keep warm.
- Scrape pumpkin mixture and browned bits into a large bowl. Add millet and toss together. Add remaining 2 tbsp (30 ml) olive oil, lime juice, herbs and pomegranate seeds, folding in gently to combine. Season to taste with more salt and pepper. Transfer to a serving bowl and scatter with goat’s cheese. Serve immediately while warm.
Drink Pairings
PERSIAN CHICKPEA SALAD WITH POMEGRANATE DRESSING
Ingredients
Serves 6
POMEGRANATE DRESSING:
¼ cup (60 ml) extra-virgin olive oil
1 tbsp (15 ml) pomegranate molasses
1 tbsp (15 ml) lemon juice
SALAD:
1¼ cups (325 ml) dried chickpeas, soaked overnight in cold water1
2 firm ripe tomatoes, cored and diced
2 heirloom purple carrots, peeled and shaved lengthwise into strips
3 cups (750 ml) baby arugula, washed and patted dry
½ small red onion, thinly sliced, separated into rings
⅓ cup (75 ml) each finely chopped cilantro, Italian parsley and Thai basil
4 oz (125 g) Macedonian feta, crumbled
½ pomegranate, seeds only
Instructions
- To make POMEGRANATE DRESSING: Combine olive oil, pomegranate molasses and lemon juice in a small bowl. Whisk until emulsified. Transfer to a small jar and refrigerate until ready to use. Makes ⅓ cup (75 ml).
- To make SALAD: Place chickpeas in bowl and cover with cold water with a couple inches (5 cm) to spare. Soak overnight then drain and rinse. Place in a large saucepan and cover generously with cold water again. Bring to a boil over medium-high heat. Cover, with lid ajar, reduce heat to medium-low and simmer until chickpeas are tender, about 30 to 40 minutes. When tender, drain and place in a large bowl. Set aside to cool. Discard any skins that may have popped off during cooking.
- Add tomatoes, carrots, arugula and onion to cooled chickpeas. Top with chopped herbs. Refrigerate until ready to serve.
- Drizzle salad with dressing. Gently toss to evenly distribute. Transfer to a serving platter and scatter cheese and pomegranate seeds over top. Serve immediately.
Drink Pairings
KOHLRABI SALAD WITH APPLES
Ingredients
Serves 4 to 6
2 medium kohlrabi, about 2 lbs (1 kg), peeled and thinly sliced
2 unpeeled Granny Smith apples, cored and thinly sliced
½ tsp (2 ml) finely grated lemon zest
1 tbsp (15 ml) lemon juice
1 tbsp (15 ml) white balsamic or white wine vinegar
2 tbsp (30 ml) extra-virgin olive oil, divided
sea salt and freshly ground black pepper
½ cup (125 ml) torn fresh mint leaves
½ cup (125 ml) toasted hazelnuts, chopped
¼ cup (50 ml) shaved pecorino or Parmesan
whole mint leaves, for garnish, optional
Instructions
- In a large mixing bowl, toss together kohlrabi, apple, lemon zest, lemon juice, vinegar with half the olive oil. Season to taste. Add mint and gently toss just to combine.
- In a small bowl, toss hazelnuts and remaining olive oil. Season to taste. Divide kohlrabi salad among plates and top with hazelnuts and pecorino. Garnish with more mint leaves if desired.
Drink Pairings
CAULIFLOWER AND HERBED BARLEY SALAD
Ingredients
Serves 4
1 large head cauliflower
6 tbsp (90 ml) olive oil, divided
salt and freshly ground pepper, to taste
½ cup (125 ml) pearled barley
4 cups (1 L) water
2 tsp (10 ml) lemon zest
3 tbsp (45 ml) lemon juice or unseasoned rice wine vinegar
1 tsp (5 ml) grainy mustard
1 tsp (5 ml) Dijon mustard
1 × 15 oz (425 g) can butter beans, rinsed and drained
½ cup (125 ml) flat leaf parsley, divided
2 tbsp (30 ml) tarragon leaves, div
1 tbsp (15 ml) minced chives
⅓ cup (75 ml) roughly chopped toasted pecans
Instructions
- Preheat oven to 350 F (180 C).
- Toss cauliflower with 1 tbsp (15 ml) oil and spread out in a single layer on a baking sheet. Season with salt and pepper. Roast, turning with a spatula halfway through, until florets are golden brown and slightly crisp on outside, about 30 minutes.
- Place barley and water in a large saucepan. Season with a pinch of salt. Bring to a boil over medium-high heat and cook until tender, 25 to 30 minutes. Drain and set aside.
- Meanwhile, in a medium bowl, whisk together lemon zest and juice, mustards and remaining 5 tbsp (75 ml) oil until emulsified. Season dressing with salt and pepper to taste.
- When ready to serve, in a large bowl combine warm cauliflower and barley, beans, ¼ cup (60 ml) parsley, 1 tbsp (15 ml) tarragon, chives and half the dressing. Toss to combine and season to taste with salt and pepper. Divide salad among warmed bowls or a large serving bowl and drizzle with remaining dressing. Garnish with remaining ¼ cup (60 ml) parsley, 1 tbsp (15 ml) tarragon and toasted pecans. Serve while warm.