Masala Pasta Bake

This is a twist on a classic dish that anyone can easily prepare at home. If you cannot get your hands on ground Kashmiri chili powder, simply combine smoked ground paprika with a little bit of ground cayenne pepper. A quick and easy mid-week meal for all to enjoy as the weather gets cooler.
Ingredients Instructions

Ingredients

Serves 6
1 × 1 lb (450 g) package fusilli
2 tbsp (30 ml) grapeseed oil, plus extra for greasing baking dish
1 large yellow onion, finely diced
1 tbsp (15 ml) minced ginger
3 cloves garlic, minced
1 × 5.5 oz (156 ml) can tomato paste
1 cup (250 ml) water
1¼ tsp (6 ml) ground cumin
1 tsp (5 ml) ground coriander
½ tsp (2.5 ml) turmeric
2 tsp (10 ml) Kashmiri chili powder
½ tsp (2.5 ml) kosher salt
¼ cup (60 ml) unsalted butter
¼ cup (60 ml) all-purpose flour
2 cups (500 ml) whole milk
1 cup (250 ml) sour cream
1 cup (250 ml) coarsely grated Gouda, plus an extra ½ cup (125 ml) for topping
1 cup (250 ml) coarsely grated cheddar, plus an extra ½ cup (125 ml) for topping
1 cup (250 ml) chopped collard green leaves or kale leaves
2 cups (500 ml) cubed roast chicken
3 tbsp (45 ml) roughly chopped cilantro leaves

Instructions

  1. Bring a large pot of salted water to a boil over high heat. Cook pasta 2 minutes less then package directions indicate for al dente. Drain and set aside. Set pot back on stove without cleaning, for use later in recipe.
  2. In a large skillet, heat grapeseed oil over medium heat. Add diced onion and sauté until softened, 8 to 10 minutes. Add ginger and garlic and sauté another 1 to 2 minutes until fragrant before adding tomato paste, water, cumin, coriander, turmeric, chili powder and salt. Cook until mixture starts to thicken, about 5 minutes. Remove from heat and set aside.
  3. Place butter in reserved pasta cooking pot and set over medium heat. Once butter has melted, whisk in flour and cook, continuously whisking for 2 minutes. Gradually whisk in milk. Cook until sauce starts to thicken, stirring often. Whisk in sour cream before gradually stirring in 1 cup (250 ml) each Gouda and cheddar a handful at a time, letting cheeses melt slightly into mixture before adding next handful. Once incorporated, stir in tomato masala mixture from skillet along with collard greens. Let cook 5 minutes over medium-low heat, stirring often. Fold in pasta and roast chicken. Taste and adjust seasoning as needed. (Pasta may be served at this point with a sprinkling of chopped cilantro and an extra sprinkling of cheese, if desired.)
  4. To bake pasta, preheat oven broiler.
  5. Lightly grease a 9 × 13-in (3.5 L) ovenproof baking dish. Transfer pasta to baking dish and sprinkle with remaining ½ cup (125 ml) each cheese. Broil until cheese melts, about 3 minutes. Garnish with chopped cilantro, if desired, and serve immediately.
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Drink Pairings

Beer & Chili Cheese Dip

Game day is a great occasion to enjoy some delicious beer and cheese dip! Here’s a simple recipe to help you make a tasty beer and cheese dip for your festivities as the games kick off.
Ingredients Instructions

Ingredients

Serves 5 to 8
1 tbsp (15 ml) vegetable or grapeseed oil
1 lb (450 g) ground beef
1 tbsp (15 ml) taco seasoning, or to taste
2 tbsp (30 ml) butter
2 tbsp (30 ml) all-purpose flour
1 cup (250 ml) milk, plus more if needed
1 cup (250 ml) lager beer
2 cups (500 ml) shredded cheddar
2 green onions, sliced
¼ cup (60 ml) chopped cilantro leaves
½ jalapeño, sliced
1 bag tortilla chips, to serve

Instructions

  1. In a large skillet on medium-high heat, heat oil. Add ground beef and gently break apart using a wooden spoon to create mince. Cook for 5 to 7 minutes and add taco seasoning. Set aside to cool.
  2. In a 9-in (23 cm) cast iron skillet, melt butter. Add flour and whisk to form a roux. Add milk and beer and cook a few minutes until thick. Add cheddar and whisk to combine. If mixture is too thick, add a small amount of milk to thin.
  3. Serve dip warm topped with ground beef mixture. Garnish with green onions, cilantro and jalapeño, and serve with tortilla chips.
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Drink Pairings

Palak Paneer served with Garlic Naan

Palak Paneer is a popular North Indian dish made with spinach (palak) and Paneer (Indian cottage cheese). The spinach is blanched, pureed and cooked with spices, creating a vibrant green gravy. Cubes of Paneer are added for a creamy texture and protein. It’s a nutritious and flavourful vegetarian delight that exudes cozy fall comforts.
Ingredients Instructions

Ingredients

Serves 2
2 tbsp (30 ml) ghee
1 yellow onion, diced
2 tbsp (30 ml) minced ginger
6 cloves garlic, minced
1 tsp (5 ml) cumin
2 tsp (10 ml) garam masala
½ tsp (2.5 ml) turmeric
red pepper chili flakes, to taste (optional)
1 × 10.5 oz (300 g) bag fresh spinach, chopped and blanched
1 cup (250 ml) whipping cream
salt and pepper, to taste
1 tbsp (15 ml) vegetable oil
1 × 8 oz (225 g) package paneer, cubed
4 cups (1 L) basmati rice, cooked, to serve
Garlic Naan, recipe follows (optional)
GARLIC NAAN
2 tbsp (30 ml) butter, melted
1 clove garlic, minced
4 pieces naan

Instructions

  1. In a medium skillet on medium-high heat, heat ghee. Add onions and sauté 5 minutes until translucent. Add ginger and garlic and cook another 2 minutes. Add spices, chili flakes, if using, spinach and cream. Cook another minute while stirring. Allow to cool slightly and transfer to a high-speed blender. Blend on high until smooth and return to skillet. Season with salt and pepper.
  2. In another skillet on medium-high heat, add 1 tbsp (15 ml) oil. Add cubed paneer and fry on each side for about 1 minute or until golden brown. Add paneer into spinach sauce and bring to temperature. Set aside while preparing Garlic Naan, if using. Serve warm with basmati rice and warm naan.
  3. To make Garlic Naan, mix butter and garlic in a small bowl.
  4. In a medium skillet on medium-high heat, toast each piece of naan for 1 minute on each side. Brush one side of each piece with butter mixture. Serve warm alongside palak paneer and basmati rice.
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Drink Pairings

Basque Cheesecake with Roasted Grapes & Red Wine Caramel Sauce

Basque cheesecakes have surged in popularity, and it is easy to see why. A dreamy, creamy cheesecake that does not need to be babied with a water bath, is not too sweet and has an extra boost of flavour thanks to a deeply toasted, caramelized top. Drizzle with a red wine caramel sauce and your taste buds will thank you.
Ingredients Instructions

Ingredients

Serves 12
4 ½ x 8 oz (227 g) cream cheese, room temperature
1 ⅔ cups (400 ml) granulated sugar
2 cups (500 ml) whipping cream
3 tbsp (45 ml) all-purpose flour
6 large eggs + 1 egg yolk
1 tsp (5 ml) vanilla bean paste
2 lbs (900 g) red grapes, on the vine
¼ cup (60 ml) fresh orange juice
2 tsp (10 ml) liquid clover honey
RED WINE CARAMEL SAUCE (make ahead, recipe follows)
½ vanilla bean, halved lengthwise
1 cup (250 ml) red wine
1⅓ cups (325 ml) granulated sugar
¼ cup (60 ml) water
1 tbsp (15 ml) unsalted butter

Instructions

  1. Preheat oven to 450 F (230 C). Line a 10-in (3 L) springform pan with 2 large pieces of parchment paper that overlap in the middle, pressing and creasing to fit snugly in pan and leaving at least 2-in (5 cm) of overhang around all edges. Set aside.
  2. In a stand mixer fitted with paddle attachment, combine cream cheese and sugar. Begin beating on low and gradually increase to high, beating until mixture is smooth and creamy, 4 to 6 minutes, stopping to scrape down sides of bowl as needed with a rubber spatula.
  3. Meanwhile, in a medium bowl, whisk together whipping cream and flour until mostly smooth, about 2 minutes. Add to cream cheese mixture. Beat on low just until incorporated. Add eggs and egg yolk, one at a time, beating on medium-low until combined after each addition. Add vanilla bean paste and beat on low until just combined. Pour mixture into prepared pan and level with a rubber spatula or the back of a spoon.
  4. Bake cheesecake until top is very dark brown and centre is still very jiggly, about 30 to 40 minutes. Transfer to a wire rack, allowing cheesecake to cool completely to room temperature in pan, about 3 hours. Chill, uncovered, at least 4 hours or up to 3 days.
  5. About an hour before serving, preheat oven to 425 F (220 C).
  6. Remove cheesecake from refrigerator, remove sides of pan, place cheesecake on a cake plate and carefully peel back parchment paper. Let stand at room temperature for 30 minutes to 1 hour.
  7. Line a rimmed baking sheet or a 9 × 13-in (23 × 33 cm) baking dish with parchment paper. Place grapes on parchment, drizzle with orange juice and honey and gently toss. Roast in oven until grapes just start to split, about 15 minutes. Set grapes aside to cool slightly for 10 minutes.
  8. Serve slices of cheesecake topped with warm grapes and a drizzle of Red Wine Caramel Sauce.
  9. Any leftover cheesecake may be refrigerated, uncovered, for up to 3 days.
  10. RED WINE CARAMEL SAUCE
  11. Scrape vanilla seeds into a small saucepan, then add vanilla pod and red wine. Bring to a boil over medium-high heat until wine is reduced to about ½ cup (125 ml), about 10 minutes. Remove saucepan from heat and discard vanilla pod.
  12. In a medium saucepan, stir together sugar and water. Bring to a boil over medium-high heat. Boil without stirring, washing down any sugar crystals that form on side of pan with a pastry brush dipped in cold water, until syrup turns pale golden. Continue to cook, swirling pan occasionally, until deep golden. Remove pan from heat and carefully pour red wine reduction down side of pan into caramel. Take care, as it will steam and sputter. Return saucepan to medium-low heat and stir continuously until caramel is smooth and has thickened slightly, about 4 minutes. Remove from heat and stir in 1 tbsp (15 ml) butter. Set aside or transfer to an airtight container and refrigerate for up to 1 week.
  13. Makes about 2 cups (500 ml)
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Drink Pairings

Wine-Glazed Carrots

This lovely and earthy side dish is a great accompaniment to the wine roast chicken. Dry toasting and grinding your own cumin seeds brings out the cumin’s flavour profile and intensity even more. In fact, toasting and grinding whole spices at home instead of purchasing pre-ground spices may extend their shelf life as they retain a better flavour when stored whole. Use your favourite BC wine to glaze these delectable carrots.
Ingredients Instructions

Ingredients

Serves 6
1 tsp (5 ml) cumin seeds
¾ cup (180 ml) white wine, divided
2 tbsp (30 ml) olive oil
1 tbsp (15 ml) maple syrup or liquid clover honey
¼ tsp (1 ml) red pepper chili flakes (optional)
kosher salt and freshly ground black pepper, to taste
1 lb (450 g) slender rainbow carrots, scrubbed and tops trimmed to about 1-in (2.5 cm)
2 tbsp (30 ml) chopped flat-leaf parsley

Instructions

  1. Preheat oven to 400 F (200 C).
  2. In a large ovenproof frying pan, toast cumin seeds over medium heat until fragrant, 1 to 2 minutes. Remove frying pan from heat and transfer toasted seeds to a mortar and pestle. Grind or pound until coarse. Alternatively, crush seeds on a cutting board using a heavy saucepan.
  3. In same large frying pan removed from heat, whisk together ½ cup (125 mL) wine, oil, maple syrup, red pepper chili flakes, ground cumin and a good pinch each salt and pepper. Place over medium-high heat and bring to a boil. Once at a boil, remove frying pan from heat, add carrots and toss well to coat with wine mixture. Cover frying pan with a lid or seal with foil before transferring to oven to roast until carrots are just starting to become tender, about 15 to 20 minutes. Remove lid or foil, gently toss carrots and continue to roast in oven until carrots are tender, another 10 to 15 minutes.
  4. Using an oven mitt or tea towel, remove frying pan from oven. Transfer carrots to a serving platter and keep warm. Still using oven mitt or tea towel to hold pan’s handle, add remaining ¼ cup (60 ml) wine to pan and bring to a boil over high heat, stirring to scrape any browned bits from bottom of pan. Boil, stirring often, until liquid has reduced by at least half and is slightly syrupy, about 3 minutes.
  5. To serve, drizzle reduced cooking liquid over carrots. Sprinkle with parsley and serve warm or at room temperature.
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Drink Pairings

BC Blueberry & Hazelnut Galette

Blueberry BC bounty! Enjoy this BC Blueberry and Hazelnut Galette this summer while these tasty berries are in season. Don’t be shy to add a scoop of vanilla ice cream or top it with whipped cream. Serve this easy-to-make dessert along side our Grilled BC Halibut Burgers recipe.
Ingredients Instructions

Ingredients

Serves 10
½ cup (125 ml) toasted BC hazelnuts, plus extra for garnish
2 tbsp + ¼ cup (90 ml) granulated sugar, divided
1 cup + 2 tbsp (280 ml) all-purpose flour
½ tsp (2.5 ml) kosher salt
¼ tsp (1 ml) ground cinnamon
½ cup (125 ml) cold unsalted butter, cubed
2 tbsp (30 ml) ice-cold water
12 oz (340 g) fresh blueberries
1 tbsp (15 ml) cornstarch
1 tsp (5 ml) finely grated lemon zest
1 tsp (5 ml) freshly squeezed lemon juice
2 tbsp (30 ml) whipping cream
3 tbsp (45 ml) turbinado sugar

Instructions

  1. In a food processor, pulse hazelnuts and 2 tbsp (30 ml) sugar until a sandy texture. Add flour, salt and cinnamon and pulse to combine. Add butter and pulse until mixture resembles wet sand with a few pea-sized pieces of butter remaining. Drizzle in ice water and pulse just until dough starts to come together. Transfer mixture to a clean work surface and gently pat dough together into a disc. Wrap in plastic wrap and refrigerate for at least 1 hour or up to 2 days.
  2. Preheat oven to 375 F (190 C). Line a rimmed baking sheet with parchment and set aside.
  3. In a large bowl, toss together blueberries, cornstarch, lemon zest, lemon juice and remaining ¼ cup (60 ml) sugar.
  4. Transfer chilled dough to a lightly floured surface and roll out to a 12-in (30 cm) round. Carefully transfer to prepared baking sheet. Mound blueberry mixture in centre of dough, leaving a 2-in (5 cm) border. Fold edges over, overlapping slightly. Brush dough with cream and sprinkle with turbinado.
  5. Bake galette until crust is dark golden brown and filling is bubbling, 45 to 50 minutes. Let cool to room temperature before serving.
  6. Serve with a scoop of vanilla ice cream and a sprinkle of hazelnuts, if desired.
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Drink Pairings

Grilled Bell Pepper & Tomato Salad

Make this hearty summer salad with grilled bell peppers, tomato, and goat’s cheese. This tasty salad is great for entertaining outdoors this summer while the barbecue is on! Simply, cool peppers after grilling to mix with other ingredients. Enjoy BC Day by making this salad with local BC ingredients from your farmer’s market. This recipe features goat’s cheese from BC!
Ingredients Instructions

Ingredients

Serves 6
½ cup (125 ml) extra-virgin olive oil
¼ cup (60 ml) red wine vinegar
1 clove garlic, minced
2 tbsp (30 ml) grated Parmesan
1 tbsp (15 ml) freshly squeezed lemon juice
1 tsp (5 ml) Dijon mustard
2 tsp (10 ml) liquid clover honey, plus more to taste
1 tsp (5 ml) Italian seasoning or ¼ tsp (1 ml) each dried basil, thyme, rosemary and oregano
½ tsp (2.5 ml) kosher salt, plus more for seasoning
¼ tsp (1 ml) freshly ground black pepper, plus more for seasoning
½ medium red onion, thinly sliced
4 bell peppers (any combination of red, yellow and orange)
1 tbsp (15 ml) vegetable oil
3 to 4 heirloom tomatoes (various sizes and colours), cut into ½-in (1.25 cm) slices
1 cup (250 ml) packed baby arugula leaves
½ cup (125 ml) pitted green olives
3 tbsp (45 ml) toasted pine nuts
⅓ cup (80 ml) crumbled BC goat’s cheese of choice

Instructions

  1. Preheat barbecue grill to medium-high or broiler to high.
  2. Meanwhile, in a small bowl, make dressing by whisking olive oil, vinegar, garlic, Parmesan, lemon juice, mustard, honey, Italian seasoning, salt and pepper until well combined. Taste and adjust balance as desired with additional honey, salt and pepper. Set aside.
  3. Place onions in a small bowl along with a pinch of salt and a few ice cubes. Add cold water to cover and set aside while grilling peppers.
  4. Rub peppers with vegetable oil and season with salt and pepper. Grill over direct heat (or under broiler), turning occasionally, until well charred, 5 to 10 minutes. Transfer peppers to a bowl and cover top of bowl tightly with plastic wrap. Set aside until peppers have cooled enough to handle, about 10 minutes. When cooled, rub off blackened skins. Cut in half and discard seeds. Cut or tear peppers into pieces.
  5. When ready to serve, drain red onions and pat dry on a clean tea towel. Arrange grilled peppers and tomatoes on a serving platter. Drizzle with a little dressing before arranging red onions, arugula, green olives, pine nuts and cheese over tomatoes and peppers. Drizzle again with as much dressing as desired and serve.
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Drink Pairings

Jamón Ibérico & Goat's Cheese Pintxos

Talk about tapas! Create your own Spanish pintxos with iberico ham, goat’s cheese, roasted peppers topped with your favourite olive! Host a tapas party this summer and serve along side a tasty Spanish Cava, Rioja red or a splash of sherry.
Ingredients Instructions

Ingredients

Serves 12 Pintxos
2 tbsp (30 ml) olive oil
1 baguette, cut crosswise into twelve ½-in (1.25 cm) thick slices
1 cup (250 ml) roasted piquillo peppers or roasted red peppers, cut into 1½-in (4 cm) pieces
12 leaves arugula
10 oz (300 g) Caña de Cabra, chèvre or any soft goat’s cheese, cut into ½-in (1.25 cm) thick circles
12 Manzanilla olives
12 rashers jamón ibérico
salt and pepper, to taste

Instructions

  1. In a large skillet over medium heat, heat olive oil. Add baguette slices and fry until golden brown on both sides, 3 to 5 minutes.
  2. Build pintxos by topping each baguette slice with a piece of roasted pepper, an arugula leaf and a slice of cheese. Pierce an olive with a 4-in (10 cm) cocktail skewer, followed by a folded ribbon of jamón ibérico, then pierce skewer through the layered baguette slice to hold all ingredients together. Repeat to build 12 skewers.
  3. Sprinkle with salt and pepper and serve.
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Drink Pairings

Burrata with Summer Stone Fruit

Burrata with Summer Stone Fruit?! How could one resist this seasonally delicious union of seasonal BC orchard fruit and Italian burrata cheese! Topped with balsamic glaze, shallots, and sprigs of fresh basil. This appetizer is perfect for elevated outdoor entertaining, or a casual kitchen hang with friends.
Ingredients Instructions

Ingredients

Serves 6 to 8
2 ripe peaches, pitted and sliced
2 ripe nectarines, pitted and sliced
2 ripe apricots, pitted and sliced
1 cup (250 ml) cherries, pitted
2 balls burrata (about ¼ lb/110 g each)
3 tbsp (45 ml) extra-virgin olive oil
½ small shallot, finely sliced
fine sea salt and freshly ground black pepper, to taste
1 handful small fresh basil leaves, for garnish

Instructions

  1. In a large bowl, gently toss peaches, nectarines, apricots, plums and cherries. Transfer to a serving platter. Place burrata balls amongst the fruit.
  2. In a small bowl, whisk olive oil, balsamic glaze and shallots. Drizzle dressing over salad and season with salt and pepper. Scatter basil leaves over salad. Serve immediately.
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Drink Pairings

Bruschetta with Zucchini, Asparagus, Ricotta & Lemon

Dining alfresco couldn’t be fresher with this outside dining menu! Try these easy-to-make appetizers by simply slicing a baguette and topping with zucchini, asparagus, and ricotta cheese! Toast the baguette slices or serve fresh as desired. Enjoy on the patio this summer!
Ingredients Instructions

Ingredients

Serves 6 to 8
16 slices baguette, sliced about ½-in (1.25 cm) thick on a sharp diagonal
½ cup (125 ml) extra-virgin olive oil, divided, plus more for drizzling
sea salt and freshly ground black pepper
1 cup (250 ml) ricotta cheese
2 to 3 small zucchini (about ½ lb/225 g), sliced lengthwise into thin strips
½ lb (225 g) trimmed asparagus, sliced into 1-in (2.5 cm) pieces
1 clove garlic
3 tbsp (45 ml) freshly squeezed lemon juice, divided
2 tsp (10 ml) finely grated lemon zest
3 tbsp (45 ml) finely grated Parmesan
¼ cup (60 ml) walnut pieces, toasted
coarse sea salt, for finishing
fresh mint and basil leaves, for garnish

Instructions

  1. Preheat oven to 375 F (190 C).
  2. Place baguette slices onto a baking sheet large enough to hold them in 1 layer. Brush both sides with half of the olive oil and season lightly with salt and pepper. Place in oven and toast for 5 minutes, then turn them over and bake for another 5 minutes, until lightly golden brown. Transfer toasts to a serving platter.
  3. Meanwhile, spoon ricotta into a colander lined with paper towels and allow to drain for 20 minutes.
  4. Preheat oven broiler to high. In a bowl, toss zucchini and asparagus in remaining olive oil and season with salt and pepper, to taste. Transfer vegetables to a baking sheet and spread evenly in 1 layer. Place under broiler for 6 to 8 minutes, turning vegetables every few minutes. They should be just cooked through with a little bit of char on the edges. Do not overcook. Remove from oven, finely grate garlic over vegetables, squeeze 1 tbsp (15 ml) lemon juice over all and toss to coat well.
  5. Transfer drained ricotta to a small bowl, add lemon zest and remaining 2 tbsp (30 ml) lemon juice, and fold together to combine. Season well with salt and pepper.
  6. Spread a dollop of ricotta mixture onto each toasted baguette slice and top with a few strips of zucchini and a few asparagus pieces. Sprinkle with Parmesan and walnuts, drizzle with a little olive oil and finish with coarse sea salt and freshly ground black pepper.
  7. To serve, garnish each bruschetta with fresh mint and basil leaves; serve immediately.
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Drink Pairings

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