Carrot Ribbon Salad
Light and Fresh Easter.Ingredients
Serves 4
3 large carrots, peeled into ribbons
¼ red onion, thinly sliced
1 tsp (5 ml) salt, plus more to taste
1 garlic clove, minced
½ tbsp (7.5 ml) maple syrup
½ tbsp (7.5 ml) red wine vinegar
½ tbsp (7.5 ml) Dijon mustard
½ lemon, juice only
¼ cup (60 ml) olive oil
3 cups (750 ml) cooked couscous
1 cup (250 ml) chopped parsley, leaves only
2 cup (500 ml) arugula
½ cup (125 ml) crumbled goat’s cheese
½ cup (125 ml) chopped hazelnuts, toasted
Instructions
- In a large mixing bowl, add carrots, red onion and 1 tsp (5 ml) salt. Mix and set aside for 15 minutes. Rinse under cold water to remove salt and place on a paper towel. Set aside to dry.
- Clean out mixing bowl, then add garlic, maple syrup, red wine vinegar, Dijon, lemon juice and olive oil. Mix to combine. Add carrots and onion back into bowl. Add couscous, parsley, arugula, goat’s cheese and hazelnuts. Toss to coat in dressing and season with salt and pepper to taste.
Drink Pairings
Steelhead Trout served with Caper Olive Tapenade
Light and fresh Easter.Ingredients
Serves 4
½ cup (125 ml) chopped Castelvetrano* olives
1 tsp (5 ml) caper liquid
¼ cup (60 ml) chopped capers
½ cup (125 ml) chopped parsley
½ cup (125 ml) chopped cilantro
1 lemon, zest only
1 garlic clove, minced
1 tbsp (15 ml) red wine vinegar
3 tbsp (45 ml) + ¼ cup (60 ml) olive oil, divided
1 tsp (5 ml) honey
salt and pepper, to taste
1.5 lbs to 2 lbs (750 g to 1 kg) whole steelhead trout fillet
seasonal vegetables, for garnish
Instructions
- To make caper olive tapenade, in a small mixing bowl, add olives, caper liquid, capers, parsley, lemon zest, garlic, red wine vinegar, 3 tbsp (45 ml) olive oil and honey. Season with salt and pepper to taste. Mix to combine and set tapenade aside.
- Preheat oven to 300 F (150 C).
- On a parchment-lined baking sheet, place trout skin-side down. Coat with remaining ¼ cup (60 ml) olive oil and season with salt and pepper. Cook for 30 to 40 minutes, or until internal temperature of 120 F to 125 F (49 C to 52 C) for medium rare and 130 F (54 C) for well done.
- Serve on a platter with seasonal vegetables, for garnish and olive tapenade alongside.
- * Substitute with Manzanilla olives or other, as desired.
Drink Pairings
Steamed Clams in White Wine Sauce
Life can be hard, making dinner shouldn't be! This Steamed Clam recipe in White Wine Sauce doesn't get any easier and makes for a great dressed up weeknight meal. Abruzzo Pinot Grigio Mare Di Sirena or Chablis William Fevre Champs Royaux 2020 make great wine pairings for this meal.Ingredients
Serves 4
3 tbsp (45 ml) butter, divided
1 tbsp (15 ml) extra-virgin olive oil
2 garlic cloves, finely chopped
2 shallots, finely chopped
1 fresh chili, finely chopped
1 cup (125 ml) dry white wine
2 cups (250 ml) whipping cream
4 lbs (2 kg) clams, cleaned*
1 bunch dill, chopped
½ bunch flat leaf parsley, chopped
salt and pepper, to taste
3 lemons, halved
loaf of fresh bread, to serve
Instructions
- In a large heavy-bottomed saucepan, melt 1 tbsp (15 ml) butter with olive oil over medium heat. Add garlic, shallots and chili and cook until fragrant, about 1 to 2 minutes.
- Add white wine and reduce by half.
- Add cream and clams and cover with lid. Cook until clams have opened, about 5 to 6 minutes. Discard any clams that have not opened.
- Add dill, parsley, remaining butter, juice of half a lemon and salt and pepper, to taste. Stir to combine. Check seasoning of broth and adjust as desired. Serve with sliced or torn bread and remaining lemons.
- * To clean clams, fill a large bowl with 4 cups (1 L) cold water, add 1 heaping tablespoon salt and mix until dissolved. Add clams and let sit undisturbed for 20 minutes to 1 hour to purge clams of any sand in them. Remove clams from water and transfer to a sink. Do not just pour clams out, as you would be covering them in sand you just removed. Scrub clams with a stiff-bristled brush under cold running water to remove any dirt or barnacles on shells. Discard any open clams that do not close when you clean them, this means they are dead.
Drink Pairings
Haiku
Cocktails inspired by the Cherry blossom season.Ingredients
Serves 1
1½ oz (45 ml) Haku Vodka
¾ oz (22 ml) Nakano Obaachan’s Yuzu
½ oz (15 ml) Hibiscus Cordial*
¾ oz (22 ml) fresh lemon juice
2 oz (60 ml) soda water
Instructions
- In a cocktail shaker with cubed ice, combine vodka, yuzu, Hibiscus Cordial and lemon juice. Shake gently and fine strain into a collins glass over cubed ice. Top with soda water and garnish with fresh lemon wheels.
- *For Hibiscus Cordial, steep 2 hibiscus tea bags in 10 oz (300 ml) boiled water for 5 minutes. In a small saucepan, combine 1 cup (250 ml) of steeped tea with 2 cups (500 ml) of sugar and simmer to dissolve. Transfer to a clean bottle, allow to cool, seal and refrigerate for up to 4 weeks. Makes 2 cups (500 ml).
Featuring
Jasmine #2
Cocktails inspired by the Cherry blossom season.Ingredients
Serves 1
1½ oz (45 ml) Hendrick’s Gin
¾ oz (22 ml) Hakutsuru Junmai Ginjo Sake
½ oz (15 ml) Jasmine Green Tea Cordial*
¾ oz (22 ml) fresh lemon juice
cucumber, for garnish
Instructions
- In a cocktail shaker with cubed ice, combine gin, sake, Jasmine Green Tea Cordial and lemon juice. Shake vigorously and fine strain over cubed ice in an old-fashioned glass. Garnish with a cucumber ribbon.
Featuring
Sakura
This spring, we are taking cocktail inspiration from a classic symbol of the season: cherry blossoms, known as sakura in Japan. This cocktail features Roku Gin. Roku, translating to “six” in Japanese, is made from a distinctive blend of six different Japanese botanicals, including the flowers and leaves of cherry blossom trees. We also used Nakano Umeshu, made from sour plums, as a nod to the beautiful blooms in Vancouver, which are often sour plum trees, not cherry blossoms!Ingredients
Serves 1
1½ oz (45 ml) Suntory Roku Gin
¾ oz (22 ml) Nakano Umeshu Japanese Plum Wine
¾ oz (22 ml) fresh lemon juice
½ oz (15 ml) Cinnamon Cordial*
dried sour plum and lemon peel, for garnish
Instructions
- In a cocktail shaker with cubed ice, combine gin, plum wine, lemon juice and Cinnamon Cordial. Shake vigorously and fine strain into a chilled cocktail coupe. Garnish with a dried sour plum and lemon peel.
- *For Cinnamon Cordial, in a small saucepan, combine 2 cinnamon sticks with 2 cups (500 ml) water, boil until volume is reduced to 1 cup (250 ml). Remove cinnamon sticks, add 2 cups (500 ml) sugar and simmer to dissolve. Transfer to a clean bottle, allow to cool, seal and refrigerate for up to 4 weeks. Makes 2 cups (500 ml).
Featuring
Cauliflower Shawarma served with Tahini Yogurt Sauce
Light Middle Eastern FairIngredients
Serves 2 to 4
½ cup (125 ml) red wine vinegar
½ cup (125 ml) water
1 tsp (5 ml) salt
1 tsp (5 ml) sugar
½ red onion, sliced
1 cup (250 ml) full fat plain Greek yogurt
2 garlic cloves, minced
½ cup (125 ml) grated cucumber
½ lemon, juice only
¼ cup (60 ml) tahini
½ cup (125 ml) crumbled Macedonian feta
salt and pepper, to taste
1 tsp (5 ml) garlic powder
1 tsp (5 ml) cumin
1 tsp (5 ml) paprika
½ tsp (2.5) coriander
½ tsp (2.5) turmeric
¼ tsp (1 ml) cinnamon
2 tbsp (30 ml) olive oil
1 large head cauliflower, cut into florets
2 to 4 pita wraps
¼ cup (60 ml) golden raisins
2 tbsp (30 ml) pine nuts, toasted
½ cup (125 ml) cilantro, leaves only
Instructions
- In a small saucepan, heat red wine vinegar and water over medium-high heat. Add 1 tsp (5 ml) salt and sugar and cook until dissolved. Pour into a heatproof container and add sliced red onions. Set aside for at least 1 hour to pickle.
- To make a tahini yogurt sauce, in a small mixing bowl, place yogurt, garlic, cucumber, lemon juice, tahini and feta. Mix to combine and season with salt and pepper to taste. Thin with water as desired for consistency. Refrigerate until ready to serve.
- Preheat oven to 400 F (200 C).
- In a large mixing bowl, combine garlic powder, cumin, paprika, coriander, turmeric, cinnamon and olive oil. Add cauliflower florets and toss to coat in spice mixture. Place on a baking tray and bake until golden brown and crispy, 15 to 20 minutes.
- To serve, place warm cauliflower on pita and garnish with golden raisins, pine nuts and cilantro. Top with pickled red onions and tahini yogurt sauce.
Drink Pairings
Chicken Kebabs with Tabbouleh & Garlic Toum
Light Middle Eastern FairIngredients
Serves 3 to 4
1 cup (250 ml) peeled garlic cloves
¼ cup (60 ml) lemon juice
3 cups (750 ml) sunflower oil
salt, to taste
6 chicken thighs, cut in half lengthwise
1 tsp (5 ml) cumin
2 cups (500 ml) chicken or vegetable stock
1 cup (250 ml) fine bulgur wheat
2 cups (500 ml) diced cucumber
2 cups (500 ml) diced cherry tomatoes*
1 large bunch curly parsley, chopped
1 bunch of mint, leaves only, chopped
5 green onions, finely chopped
½ cup (125 ml) pitted, chopped Kalamata olives
1 lemon, juice only
3 tbsp (45 ml) olive oil
salt and pepper, to taste
6 wooden barbecue skewers, soaked in water for at least 30 minutes
Instructions
- To make garlic toum sauce, blend garlic in a food processor on high until finely minced. Using a spatula, scrape down sides of bowl and add 1 tbsp (15 ml) lemon juice. With food processor on medium speed, slowly stream in about 1 cup (250 ml) oil. Continue to alternate between lemon juice and oil until all is incorporated and mixture has a fluffy, mayonnaise-like consistency. Season to taste with salt and refrigerate**.
- In a small bowl, marinate chicken thighs with 1 tbsp (15 ml) garlic toum and cumin. Refrigerate for 1 hour or until ready to cook. Once ready, thread 2 halves of chicken thigh onto a skewer. Repeat with remaining chicken.
- Preheat a barbecue grill to medium-high. Grill chicken skewers for 10 minutes or until internal temperature of 165 F (75 C) is reached.
- In a saucepan, over medium-high heat, bring stock to a boil. Add bulgur and gently stir. Cover with a lid and allow to cook for about 5 minutes, or until all liquid is absorbed. Remove from heat, but keep lid on for 10 more minutes. Using a fork, fluff bulgur mixture and set aside to cool.
- To make tabbouleh, in a large salad bowl, place cucumbers, tomatoes, parsley, mint, green onions and olives. Add cooled bulgur and dress with lemon juice, olive oil and salt and pepper, to taste.
- Serve tabbouleh alongside chicken skewers with a dollop of garlic toum sauce.
- * Salt to remove liquid, rinse and allow to dry
- ** It will keep for up to 1 week refrigerated.
Drink Pairings
Loaded Fattoush Salad with Prawns
Light Middle Eastern FairIngredients
Serves 2 to 3
1 large pita bread, torn into pieces
1 tsp (5 ml) garlic powder
¼ tsp (1 ml) salt
1 tbsp (15 ml) olive oil
4 cups (1 L) chopped romaine lettuce
1 cucumber, diced
1 cup (250 ml) cherry tomatoes, halved
1 red pepper, seeded and diced
½ red onion, diced
1 x 19 oz (540ml) can chickpeas, rinsed
½ cup (125 ml) Macedonian feta, crumbled
1 cup (250 ml) mint leaves
1 cup (250 ml) parsley leaves
1 tbsp (15 ml) butter
1 garlic clove, minced
15 prawns, deshelled
Salad Dressing, recipe follows
1 lemon, juice only
2 tbsp (30 ml) red wine vinegar
1 tsp (5 ml) za’atar spice
1 tsp (5 ml) honey (sweetener)
2 garlic cloves, minced
1 tbsp (15 ml) Dijon mustard
4 tbsp (60 ml) olive oil
Instructions
- Preheat oven to 375 F (190 C).
- In a large mixing bowl, add pita, garlic powder, salt and olive oil. Toss to coat. Place on lined baking sheet and bake until golden brown, 10 to 12 minutes. Remove and set aside to cool.
- In a large salad bowl, add romaine lettuce, cucumber, tomatoes, red pepper, onion, chickpeas, feta, mint and parsley. Set aside until ready to serve.
- In a medium-sized skillet, heat butter over medium heat. Add garlic and stir until fragrant, about 30 seconds. Add prawns and cook on each side until cooked through and no longer opaque, 1 to 2 minutes per side. Set aside.
- To make salad dressing, in a small mixing bowl, add lemon juice, red wine vinegar, za’atar, honey, garlic, Dijon and olive oil. Mix to combine. Toss salad with dressing and serve with prawns on top.
Drink Pairings
Honey Szechuan Lamb Ribs
Globally inspired lamb recipesIngredients
Serves 2 to 6
2 lbs (1kg) lamb ribs, trimmed and cut into individual ribs
1-in (2.5 cm) piece ginger, peeled and grated
½ small onion, finely chopped
2 tbsp (30 ml) Shaoxing cooking wine
2 tbsp (30 ml) oyster sauce
¼ cup (60 ml) vegetable oil, divided
2 tbsp (30 ml) Szechuan peppercorns, crushed, divided
2 tbsp (30 ml) cumin, crushed, divided
10 garlic cloves, roughly chopped, divided
2 tsp (10 ml) chili flakes, or more to taste
¼ cup (60 ml) soy sauce, divided
¼ cup (60 ml) + 2 tsp (10 ml) honey, divided
2 tsp (10 ml) sesame oil
2 tsp (10 ml) toasted sesame seeds, plus more for garnish
1 handful cilantro leaves
Cucumber Salad, to serve, make ahead, recipe follows
6 mini cucumbers, cut into 1-in (2.5 cm) rounds, then crushed with side of a knife
1 tbsp (15 ml) soy sauce
2 garlic cloves, finely chopped
1 birds eye chili, thinly sliced
1 tbsp (15 ml) rice vinegar
2 tsp (10 ml) mirin (sweet rice wine)
1 tsp (5 ml) sesame oil
1 tsp (5 ml) toasted sesame seeds
Instructions
- In a dish large enough to hold lamb, combine ginger, onion, Shaoxing cooking wine, oyster sauce, 1 tbsp (15 ml) vegetable oil, 1 tbsp (15 ml) Szechuan peppercorns, 1 tbsp (15 ml) cumin, half the garlic, 1 tsp (5 ml) chili flakes, 2 tbsp (30 ml) soy sauce and 2 tsp (10 ml) honey. Add lamb and marinate for at least 2 hours, preferably overnight, in refrigerator.
- Preheat oven to 350 F (180 C). Remove ribs from marinade to a parchment-lined baking sheet and roast until tender and golden brown, about 45 minutes.
- While ribs are roasting, in a small saucepan, heat remaining oil over medium heat. Add remaining garlic and cook until lightly browned, about 2 minutes. Remove saucepan from heat and add remaining Szechuan peppercorns, cumin, chili flakes, soy sauce and honey. Add sesame oil and sesame seeds. Stir to combine and set aside.
- When ribs are done, remove from oven and transfer to a large mixing bowl. Pour honey sauce over top and toss to coat. Garnish with sesame seeds and cilantro. Serve with Cucumber Salad.
- For Cucumber Salad: In a large bowl, mix ingredients together and serve. Serves 2 to 6