WARM PRAWN AND ESCAROLE SALAD
Ingredients
Serves 4
1 cup (250 ml) quinoa
2 cups (500 ml) water
salt and freshly ground pepper, to taste
2 tbsp (30 ml) unsalted butter
1 tbsp (15 ml) grapeseed oil
2 garlic cloves, minced
2 tsp (10 ml) fish sauce
8 radishes, trimmed and cut into thin wedges
1¼ lbs (625 g) large prawns, peeled and deveined
1 large head escarole, torn into large pieces, about 10 cups (2.5 L)
3 tbsp (45 ml) grated Parmesan, divided
1 tbsp (15 ml) lemon juice
1 lemon, cut into wedges, to serve
Instructions
- Place quinoa in a fine mesh sieve and rinse well under cold water for a couple of minutes, agitating seeds with your hands.
- In a medium saucepan over mediumhigh heat, stir together quinoa, water and a pinch of salt. Bring to a boil before turning heat to medium-low, covering and letting quinoa simmer until all water is absorbed, about 15 minutes. Fluff with a fork, cover and keep warm until ready to serve.
- In a large skillet over medium heat, melt butter with oil, then add garlic and cook, stirring constantly, until fragrant, but not brown, about 30 seconds. Stir in fish sauce.
- Increase heat to medium-high and add radishes and prawns. Sauté until radishes are crisp-tender and prawns are almost cooked through, about 2 to 4 minutes. Stir in half of escarole and season with a pinch of salt and pepper. Toss until beginning to wilt, about 1 minute. Add remaining escarole and toss until beginning to wilt, about another minute. Remove pan from heat and add in 1½ tbsp (22 ml) Parmesan and lemon juice. Toss until well combined. Season to taste with salt and pepper.
- To serve, divide quinoa among serving plates and top with Warm Prawn and Escarole Salad. Garnish with a sprinkle of remaining Parmesan cheese, black pepper and a lemon wedge.
Drink Pairings
CHARRED BROCCOLI SALAD
Ingredients
Serves 8
3 cups (750 ml) roughly torn 1-in (2.5 cm) pieces of country loaf
2 tbsp (30 ml) + ½ cup (125 ml) olive oil, divided
1 tsp (5 ml) garlic powder
1 tsp (5 ml) dried thyme
salt and freshly ground pepper, to taste
1 large yellow onion, minced
1 large carrot, minced
1 celery stalk, minced
4 jalapeños or Fresno chilies, sliced into thin rounds and seeded
3 lbs (1.5 kg) broccoli, cut into florets
4 anchovy fillets packed in oil, drained, roughly chopped
½ cup (125 ml) white wine
½ cup (125 ml) mint leaves
Instructions
- On a rimmed baking sheet, toss together bread, 2 tbsp (30 ml) olive oil, garlic powder, dried thyme and a pinch each of salt and pepper. Set aside.
- In a medium saucepan, heat ¼ cup (60 ml) olive oil over medium heat. Add onion, carrot, celery, chilies and a pinch of salt. Cook, stirring occasionally, until vegetables are very soft, but not brown, about 12 to 15 minutes. Remove saucepan from heat and set aside to cool to room temperature.
- Place oven racks in top and bottom thirds of oven and preheat to 425 F (220 C). Place a roasting pan on bottom oven rack while oven is preheating.
- In a large bowl, toss together broccoli and ¼ cup (60 ml) olive oil. Place in preheated roasting pan and roast, stirring every 10 minutes until deeply browned on at least one side. Stir in cooled vegetable mixture, anchovies and wine. Roast, stirring once halfway through cooking time, until broccoli is tender and liquid is mostly evaporated, about 25 to 30 minutes. Season to taste with salt and pepper.
- While broccoli is roasting, place baking sheet with bread in oven on top rack until golden and crisp, about 8 to 12 minutes.
- To serve, layer broccoli mixture, croutons and mint together in a large serving bowl or among warm salad bowls. Serve immediately.
Drink Pairings
ROASTED YAM SALAD WITH CITRUS-MISO PORK
Ingredients
Serves 4
3 cups (750 ml) diced yam, ½-in (1.25 cm) dice
5 tbsp (75 ml) olive oil, divided, plus extra as needed
salt and freshly ground pepper, to taste
1 large head radicchio, trimmed, cut into 8 wedges
4 to 6 Shanghai baby bok choy, trimmed and halved
2 tbsp (30 ml) unseasoned rice vinegar
½ tsp (2 ml) honey
2 tbsp (30 ml) nutritional yeast
3 green onions, white and light green parts only, thinly sliced
¼ cup (60 ml) roughly chopped unsalted, roasted peanuts
CITRUS-MISO PORK:
¼ cup (60 ml) orange juice
2 tbsp (30 ml) orange marmalade
2 tbsp (30 ml) white miso paste
1 tsp (5 ml) minced ginger
2 garlic cloves, minced
2 tbsp (30 ml) grapeseed oil, divided
1¼ lbs (625 g) pork tenderloin, trimmed of 1¼ lbs (625 g) pork tenderloin, trimmed of any excess fat or silver skin
Instructions
- Place a rimmed baking sheet in oven and preheat to 400 F (200 C).
- In a bowl, toss together yams, 2 tbsp (30 ml) oil and a pinch of salt and pepper. Tumble onto preheated tray in a single layer and roast, tossing every 10 minutes or so, until they start to caramelize and become tender, about 30 minutes total.
- Meanwhile, preheat 1 tbsp (15 ml) oil in a large frying pan over medium-high heat. Add half the radicchio wedges and cook until caramelized and crisp-tender on both cut surfaces, about 1 minute per side. Transfer to a plate and lightly season with salt and pepper. Repeat cooking remaining radicchio, adding more oil to frying pan if needed.
- Using same frying pan, add 1 tbsp (15 ml) oil and let warm over mediumhigh heat. Add half the bok choy halves and cook until caramelized and crisp-tender, 1 to 2 minute. Transfer to a plate and lightly season with salt and pepper. Repeat cooking remaining bok choy, adding more oil to frying pan if needed.
- In a large bowl, whisk together remaining 1 tbsp (15 ml) oil, rice vinegar, honey and nutritional yeast. Add warm roasted yams and gently toss to coat.
- Arrange warm radicchio and bok choy on a serving platter and sprinkle with warm, dressing coated yams. Drizzle with any remaining dressing, garnish with green onions, peanuts and additional nutritional yeast, if desired. Serve while warm with Citrus-Miso Pork alongside.
- To make CITRUS-MISO PORK: Preheat oven to 400 F (200 C).
- In a bowl, whisk together orange juice, marmalade, miso, ginger, garlic and 1 tbsp (15 ml) oil until well combined. Transfer to a resealable plastic bag before adding pork, sealing bag and coating tenderloin completely in marinade. Refrigerate for at least 1 hour or up to 8 hours.
- Remove pork from marinade and set aside. Transfer marinade to a small saucepan, bring to a boil over medium-high heat and allow to cook for 3 to 5 minutes, or until slightly reduced and thickened.
- In a large ovenproof frying pan, heat remaining 1 tbsp (15 ml) oil over mediumhigh heat. Sear pork all over. This will happen fast due to marmalade in marinade. Brush pork with some warm marinade before transferring frying pan to oven. Roast pork until cooked through with just a hint of pink remaining, about 16 minutes. Transfer pork to a cutting board, brush with some more marinade and let rest for 5 minutes before carving crosswise into slices. Serve drizzled with remaining miso marinade, alongside Roasted Yam Salad.
Drink Pairings
ROASTED ASPARAGUS AND STRAWBERRY SALAD
Ingredients
Serves 6
3 x ½-in (1.25 cm) thick slices of pancetta, diced
1 tbsp (15 ml) orange marmalade
2 tbsp (30 ml) balsamic vinegar
3 tbsp (45 ml) olive oil, divided
1 tbsp (15 ml) fresh tarragon leaves, chopped
30 fresh asparagus spears, trimmed
salt and pepper, to taste
½ lb (250 g) strawberries, trimmed, thinly sliced
4 oz (125 g) crumbled feta cheese
Instructions
- Preheat oven to 425 F (220 C). Line a rimmed baking sheet with tinfoil and set aside.
- Place pancetta in a large frying pan over medium heat. Cook, stirring often, until crispy, about 8 to 10 minutes. Using a slotted spoon, transfer to a plate lined with paper towels. Don’t clean out frying pan.
- Add marmalade to frying pan and place back over medium heat. Stir with a wooden spoon until marmalade is melted. Add balsamic vinegar and stir to release any brown bits from bottom of pan. Remove from heat and whisk in 2 tbsp (30 ml) oil and tarragon until dressing is emulsified. Thin with a teaspoon of water, if desired. Set aside.
- Spread asparagus in a single layer on prepared baking sheet before drizzling with remaining oil, season with salt and pepper. Roast asparagus until crisp-tender, about 7 to 10 minutes.
- Toss strawberries in dressing to coat. Set aside.
- Transfer asparagus to a serving platter. Spoon strawberries over asparagus and drizzle with any remaining dressing. Garnish with pancetta, feta cheese and a good pinch of pepper. Serve while warm.
Drink Pairings
SHREDDED RADISH AND KALE SLAW
Ingredients
Serves 4 to 6
½ cup (125 ml) lemon juice
3 tbsp (45 ml) extra-virgin olive oil
2 tbsp (30 ml) honey
1 tbsp (15 ml) Dijon mustard
1 garlic clove, finely minced
1 tsp (5 ml) ground cumin
1 pinch red pepper chili flakes
3 cups (750 ml) packed finely shredded kale, destemmed, about 1 bunch
½ tsp (2 ml) salt
2 cups (500 ml) packed and finely shredded red cabbage
½ cup (125 ml) thinly sliced Heirloom or red radishes
1 cup (250 ml) shredded carrots
½ cup (125 ml) thinly sliced green onions (white and green parts)
2 stalks celery, thinly sliced on bias
¼ red onion, finely chopped
½ cup (125 ml) coarsely chopped cilantro
½ cup (125 ml) torn mint leaves (optional)
1 cup (250 ml) roasted and unsalted pumpkin seeds
½ cup (125 ml) dried cranberries
Instructions
- In a mixing bowl, whisk together until emulsified, lemon juice, olive oil, honey, mustard, garlic, cumin and chili flakes. Season with salt and pepper. Set aside.
- Place kale in a large bowl and sprinkle salt over top. Massage salt into kale until it breaks down and softens, about 30 seconds. Add remaining ingredients, while drizzling some of the vinaigrette over mixture. Toss well to combine. Allow to rest in refrigerator for at least 30 minutes and up to a day, to infuse flavours. If a crunchier slaw is preferred, only pour half the vinaigrette and serve remainder on side.
Drink Pairings
HALLOUMI WITH PEA AND RADISH SALAD
Ingredients
Serves 2
1 tsp + 3 tbsp (5 ml + 45 ml) extra-virgin olive oil, divided
1 block halloumi cheese, cut into ½-in (1.25 cm) slices
3 tbsp (45 ml) lemon juice
1 tsp (5 ml) honey
1 cup (250 ml) frozen petite green peas, blanched and shocked
16 snap peas, strings removed
4 radishes, thinly sli
1 cup (250 ml) pea shoots
1 cup (250 ml) pea sprouts
1 cup (250 ml) pea tips
Instructions
- Heat a frying pan over medium-high heat, add 1 tsp (5 ml) olive oil and fry halloumi until golden brown on each side, about 2 to 3 minutes per side.
- Mix remaining ingredients together and place on a serving platter or 2 dinner plates. Top with fried halloumi.
Drink Pairings
LOX SALAD WITH AVOCADO PURÉE
Ingredients
Serves 4
AVOCADO PURÉE:
1 ripe avocado
1 tbsp (15 ml) champagne vinegar
1 tbsp (15 ml) lemon juice
2 tbsp (30 ml) crème fraîche
1 tsp (5 ml) chives, chopped
DILL VINAIGRETTE:
1 tsp (5 ml) champagne vinegar
2 tsp (10 ml) lemon juice
1 tbsp (15 ml) extra-virgin olive oil
1 tsp (5 ml) chopped dill
¼ tsp (1 ml) grated lemon zest
salt and pepper, to taste
LOX SALAD:
12 oz (340 g) cold smoked salmon lox, divided
¼ bulb fennel, shaved thin
½ candy cane beet, shaved thin
¼ yellow beet, shaved thin, then julienned
fennel fronds, for garnish
Instructions
- To make AVOCADO PURÉE: Place all ingredients in a blender and blend on high until smooth. Put purée in bowl and place plastic wrap directly on top to prevent browning. Use as soon as possible. This purée can be refrigerated for up to 24 hours, but will start to brown.
- To make DILL VINAIGRETTE: In a small bowl, mix all ingredients until combined, set aside.
- To make LOX SALAD: On each serving plate, spread 3 tbsp (45 ml) of Avocado Purée, then arrange 3 oz (90 g) of lox on top of purée.
- In 3 separate bowls, toss fennel and each type of beet in Dill Vinagrette. Arrange fennel and beets on top of lox. Drizzle remaining dressing on each salad and garnish with fennel fronds.
Drink Pairings
CARROT TAHINI SALAD WITH CRISPY CHICKPEA CROUTONS
Ingredients
Serves 2 to 3
4 to 5 large carrots
½ cup (125 ml) roughly chopped parsley
TAHINI DRESSING:
½ cup (125 ml) Tahini
2 garlic cloves, roughly chopped
1 lemon, juice only
salt, to taste
2 tbsp (30 ml) maple syrup
¼ cup (60 ml) plain yogurt or sour cream
pinch of cumin
PICKLED CABBAGE:
2 tbsp (30 ml) sugar
1 tbsp (15 ml) salt
1 cup (250 ml) lukewarm water
1 cup (250 ml) white vinegar
1 garlic clove, smashed
2 bay leaves
½ tsp (2 ml) fennel seeds
½ head red cabbage
CRISPY CHICKPEA CROUTONS:
1 x 16 oz (500 ml) can chickpeas
2 tbsp (30 ml) grapeseed oil
1 tsp (5 ml) each, cumin, salt, paprika, pepper, garlic powder
Instructions
- With a vegetable spiralizer, spiral cut carrots using the shredding blade. Toss carrot noodles in Tahini Dressing to coat. Garnish with ½ cup (125 ml) Pickled Cabbage, Crispy Chickpea Croutons and chopped parsley, and serve.
- To make TAHINI DRESSING: In a food processor, blend all ingredients until smooth, set aside. Can be kept refrigerated for up to 1 week. Makes 1 cup (250 ml).
- To make PICKLED CABBAGE: In a medium bowl, combine all ingredients, except for cabbage, and stir until sugar and salt have dissolved. Using a mandoline or very sharp knife, shred cabbage as thin as possible. Fill a 2-cup (500 ml) jar with shredded cabbage and pour liquid over. Leave jar out on counter at room temperature for 2 to 4 hours with the lid on, then refrigerate until ready to use. Will keep up to 4 weeks. Makes 2 cups (500 ml).
- To make CRISPY CHICKPEA CROUTONS: Preheat oven to 375 F (190 C). Rinse chickpeas, dry very well on a clean tea towel. In a large bowl, mix remaining ingredients and coat chickpeas in oil and spices. Spread out on a large non-stick cookie sheet (don’t crowd) and bake for 20 to 25 minutes or until golden brown.
Drink Pairings
ZUCCHINI RIBBON AND KALE CAESAR SALAD WITH CHIMICHURRI CHICKEN
Ingredients
Serves 2
1 large zucchini
1 large bunch (8 to 12 stalks) of Lacinato or Dino Kale
2 tbsp (30 ml) olive oil
½ lemon, juice only
salt and pepper to taste
2 chicken breasts, skin on (optional)
¼ cup (60 ml) grated Parmesan
CHIMICHURRI SAUCE:
2 cups (500 ml) chopped parsley
2 cups (500 ml) chopped cilantro
3 garlic cloves
½ tbsp (7 ml) red pepper chili flakes
¼ cup (60 ml) red wine vinegar
½ lemon, juice only
2 large or 4 small green onions (stems included)
½ cup (125 ml) neutral oil (e.g. grapeseed, avocado, vegetable oil)
1 tsp (5 ml) salt
1 tsp (5 ml) pepper
CAESAR DRESSING:
3 small garlic cloves
1 tbsp (15 ml) Dijon mustard
1 tbsp (15 ml) vinegar
salt and pepper, to taste
2 tbsp (30 ml) mayonnaise
⅓ cup (75 ml) olive oil
¼ cup (60 ml) lemon juice
1 tbsp (15 ml) capers
Instructions
- With a vegetable spiralizer, spiral cut zucchini using the flat blade to produce wide pappardelle-shaped vegetable noodles.
- Remove stalks from kale, thinly slice horizontally to create thin ribbons of kale. Add kale and zucchini noodles to a bowl and coat with olive oil, lemon juice and salt and pepper. Let rest for 10 minutes while making Chimichurri Sauce, recipe follows.
- Marinate chicken breasts in half the Chimichurri Sauce and set aside for 10 to 15 minutes.
- Preheat barbecue or grill to mediumhigh, sear chicken on either side for 6 to 8 minutes, depending on thickness. Once chicken feels firm but not hard, remove from grill and let rest for 5 minutes. Alternatively, preheat oven to 350 F (180 C) and bake for about 20 minutes. Once chicken is cooked and rested, cut into ¼-in (0.5 cm) slices.
- Toss kale and zucchini in Caesar Dressing to taste, add Parmesan and serve alongside sliced chicken and top with remaining Chimichurri Sauce.
- To make CHIMICHURRI SAUCE: In a food processor, pulse all ingredients, except for oil until finely chopped. Add oil and pulse 2 more times, careful not to emulsify oil and vinegar. Set aside until ready to use. Can store refrigerated for up to 2 weeks. Makes 1 cup (250 ml).
- To make CAESAR DRESSING: In a food processor, add all ingredients and blend on high for about 1 minute until smooth. Makes ½ cup (125 ml).
Drink Pairings
CURLY GREEK SALAD WITH AVOCADO PESTO
Ingredients
Serves 2 to 4
1 whole cucumber
½ cup (125 ml) cherry tomatoes, halved
⅓ cup (75 ml) red onion, thinly sliced
⅓ cup (75 ml) kalamata olives, pitted
⅓ cup (75 ml) crumbled feta cheese
AVOCADO PESTO:
2 large ripe avocados
¼ cup (60 ml) basil leaves
1 garlic clove
1 lemon, juice only
3 tbsp (45 ml) water
½ tbsp (7 ml) salt
½ tbsp (7 ml) pepper
Instructions
- With a vegetable spiralizer, spiral cut cucumber using flat blade to produce wide pappardelle-shaped vegetable noodles. Add noodles to a large salad bowl along with tomatoes and red onions. Set salad aside while making the Avocado Pesto, recipe follows.
- Toss salad with dressing until generously coated. Remaining dressing will keep in the refrigerator up to 3 days. Top with crumbled feta and kalamata olives.
- To make AVOCADO PESTO: In a food processor, add all ingredients and blend on high for about 1 minute, or until smooth and creamy. Makes about 1½ cups (375 ml).