Dandelion Greens Tart
This tart is a great addition to a relaxed springtime brunch. Delicious warm or at room temperature, it looks like much more effort than it actually is. If you can’t find dandelion greens, feel free to substitute the same amount of any readily available bitter greens. Enjoy the Dandelion Greens Tart alongside Left Field Nelson Sauvignon Blanc or Santa Ana La Mascota Cabernet Franc.Ingredients
Serves 6
1 tbsp (15 ml) flax meal
2½ tbsp (37.5 ml) water
2 cups (500 ml) raw pumpkin seeds, plus more for garnish
2 tbsp (30 ml) nutritional yeast
2 tbsp (30 ml) olive oil, divided
1 bunch dandelion greens (about 6 oz/170 g)
kosher salt, to taste
2 shallots, diced
1 clove garlic, minced
1 cup (250 ml) plain yogurt
3 large eggs
2 tbsp (30 ml) finely chopped fresh chives
freshly ground black pepper, to taste
3 oz (85 g) goat’s cheese, crumbled, for garnish
microgreens, for garnish
Instructions
- Preheat oven to 350 F (175 C).
- In a small bowl, whisk flax meal and water. Set aside to thicken for 5 minutes.
- Meanwhile, in a food processor fitted with an S blade, pulse pumpkin seeds and nutritional yeast until a coarse meal forms. Add 1 tbsp (15 ml) olive oil and flax mixture. Pulse again until well combined and a small portion of mixture holds together when pressed in your hand.
- Pour crust mixture into a 4 × 14-in (10 × 35 cm) fluted rectangular tart pan with removable bottom. Evenly press crust mixture across bottom and up sides of pan. Bake until crust is lightly browned, about 15 minutes. Set aside to cool while making filling.
- Cut off tough stems of dandelion greens and wash well under cold water. Bring a large saucepan of water to a boil. Meanwhile, prepare an ice bath by placing a couple handfuls of ice in a large bowl and filling bowl about halfway with water. When saucepan of water comes to a boil, salt generously and add dandelion greens. Blanch, about 2 minutes, then transfer to ice bath. Drain, squeeze out excess water and roughly chop.
- In a small frying pan over medium heat, warm remaining 1 tbsp (15 ml) olive oil. Add shallots, garlic and a pinch of salt and sauté, stirring often, until shallots have softened, about 8 minutes.
- In a medium bowl, whisk yogurt and eggs until well combined. Fold in chopped dandelion greens, shallot mixture, chives and a good pinch of pepper.
- Pour filling into tart shell and transfer tart to oven. Bake until filling has puffed up and is lightly golden brown, 30 to 40 minutes. Let tart cool in pan on a rack for at least 25 to 35 minutes.
- When ready to serve, remove tart from pan and place on a platter. Garnish as desired with pumpkin seeds, goat cheese and microgreens. Slice and serve.
Drink Pairings
Carrot & Parsnip Ribbon Salad
Spring-dug carrots and parsnips are a true culinary delight. Cold winter temperatures enhance their flavour and texture, making the roots sweeter and less fibrous and giving them a delicious, satisfying crunch. This salad can be enjoyed with any of the following: Saintly Sauvignon Blanc, Poplar Grove Rose, See Ya Later Ranch Sparkling Brut.Ingredients
Serves 6-8
⅓ cup + 1 tbsp (95 ml) grapeseed oil
2 tbsp (30 ml) honey
1½ tbsp (22.5 ml) apple cider vinegar
1 tbsp (15 ml) finely minced shallots
1 tbsp (15 ml) Dijon mustard
¼ tsp (1 ml) freshly ground black pepper
⅛ tsp (a pinch) salt
1 lemon, zest and juice
2 medium carrots
1 medium parsnip
1 tbsp (15 ml) chopped fresh parsley, plus a few leaves for garnish
1 tbsp (15 ml) chopped fresh mint, plus a few leaves for garnish
1 cup (250 ml) watercress, arugula or other peppery tender greens
1 orange or grapefruit, peeled and cut into segments, for garnish
shaved pecorino Romano, for garnish
Instructions
- To make dressing, in a Mason jar with a tight-fitting lid, combine grapeseed oil, honey, vinegar, shallots, Dijon, pepper, salt and lemon zest and juice. Close lid and shake vigorously until emulsified. Can be made up to 3 days ahead. Shake to re-emulsify before serving.
- Using a sharp vegetable peeler or mandoline, shave carrots and parsnip into fine ribbons, discarding woody core of parsnip. Transfer to a mixing bowl and add enough dressing to coat. Depending on size of carrots and parsnip, you may not need entire batch of dressing. Toss well and let marinate for about 10 minutes, until ribbons have softened slightly but are still a bit crisp. Add parsley and mint and toss gently.
- Place watercress on a serving dish, then arrange carrot and parsnip ribbons overtop. Garnish with orange segments, shaved pecorino Romano and a few parsley and mint leaves.
Drink Pairings
Salmon Tartare & Avocado Spring Salad
A feast for the eyes and a satisfying treat for the palate! Wholesome wild BC salmon clad in a spicy-tangy dressing makes for an undeniable burst of robust flavours that balance all the other ingredients. This recipe and your creativity are sure to grace any elegant fine-dining experience at home. Serve the Salmon Tartare with Tantalus Pinot Noir.Ingredients
Serves 2
1 to 1½ tbsp (15 to 22.5 ml) sriracha
1 tbsp (15 ml) ponzu sauce
¼ cup (60 ml) mayonnaise
½ lb (225 g) sashimi-grade wild BC salmon, cut into ½-in (1.25 cm) cubes
2 green onions, thinly sliced
2 tbsp (30 ml) puffed rice (optional)
4 large curly lettuce leaves, washed and thoroughly dried
1 avocado, pitted and thinly sliced lengthwise
1 long English cucumber, cut into ¼-in (0.6 cm) slices on a bias
mini rice cakes, balsamic pearls, microgreens, for garnish
Instructions
- In a small non-reactive bowl, mix sriracha, ponzu sauce and mayonnaise. Transfer about 2 tbsp (30 ml) sauce into a small squeeze bottle and set aside until ready to serve.
- To make salmon tartare, in a medium non-reactive bowl, mix salmon, green onions and puffed rice, if using. Stir in sriracha-ponzu mixture, a bit at a time, to reach your desired consistency and spice level.
- Arrange 2 lettuce leaves on a serving plate. Arrange half the avocado and cucumber slices as desired.
- Place a few 2- to 3-in (5 to 7.5 cm) round culinary moulds on prepared serving plate near avocado and cucumber slices. Divide half the salmon tartare among moulds. Using a mould tamper or back of a spoon, gently press salmon while lifting moulds to shape tartare.
- Garnish as desired with mini rice cakes, balsamic pearls, microgreens and reserved sriracha-ponzu sauce.
- Repeat steps 3 to 5 on second serving plate and serve.
Drink Pairings
Oven-Baked Salmon Fillet
Whether for a quick dinner on a busy night or when feeding a group at a dinner party, this gorgeous fillet recipe will be one you want to save. Serve it with your favourite salad for a complete meal, and add any leftovers to your favourite greens for a wholesome lunch the next day. So easy, so versatile and so delicious! Enjoy the Oven-Baked Salmon Fillet with Tinhorn Creek Gewurztraminer.Ingredients
Serves 4-6
1 fillet wild BC salmon fillet (about 1.6 lbs/725 g), deboned, washed and thoroughly dried
salt and pepper, to taste
½ cup (125 ml) mayonnaise
½ tbsp (7.5 ml) Dijon mustard
1 tsp (5 ml) smoked paprika
¼ tsp (1 ml) cayenne pepper
2 tsp (10 ml) fresh lemon juice
up to ½ tsp (2.5 ml) freshly ground pepper, to taste
fresh parsley, lemon and
lime slices, for garnish
Instructions
- Adjust oven rack to upper third of oven and preheat to 400 F (200 C). Line a baking sheet with foil.
- Season salmon fillet with salt and pepper and place on lined baking sheet, skin-side down.
- In a medium bowl, mix mayonnaise, Dijon, paprika, cayenne and lemon juice. Spread evenly over surface of salmon.
- Bake for 20 minutes. Remove from oven and season with freshly ground black pepper. Garnish as desired with parsley and lemon and lime slices, and serve.
Drink Pairings
I Like Your Blush
Move over, cosmopolitan: it’s time for a lighter, more floral style of pink drink. This cocktail combines the fruity notes of apricot with the floral freshness of elderflower—the perfect pairing for Sunday brunch.Ingredients
Serves 1
1 oz (30 ml) Absolut Vodka
⅓ oz (10 ml) St Germain Elderflower Liqueur
⅓ oz (10 ml) Bols Apricot Brandy
½ oz (15 ml) cranberry juice
½ oz (15 ml) fresh lemon juice
⅓ oz (10 ml) Simple Syrup*
lemon wheel, for garnish
edible rose bud, for garnish**
* 1:1 ratio of granulated sugar dissolved in boiling water. Allow to cool before using.
** Edible rose buds can be found in the tea aisle of most grocery stores or in tea shops.
Instructions
- In a cocktail shaker, combine vodka, elderflower liqueur, apricot liqueur, cranberry juice, lemon juice and Simple Syrup. Add ice and shake for 5 to 7 seconds. Strain into a chilled cocktail coupe. Garnish with lemon wheel and rose bud.
Featuring
Cherry Coco Breeze
When spring is in full swing, it’s time to bring out the blended drinks for easy entertaining. With fino sherry and cherry brandy, this is a lower-proof play on the classic piña colada. Have fun with silly straws and umbrellas.Ingredients
Serves 1
1 oz (30 ml) Tio Pepe Fino Sherry
1 oz (30 ml) Bols Cherry Brandy
1½ oz (45 ml) coconut cream
3 oz (90 ml) fresh pineapple juice
½ oz (15 ml) Simple Syrup*
1½ cups (375 ml) ice
maraschino cherries, for garnish
* 1:1 ratio of granulated sugar dissolved in boiling water. Allow to cool before using.
Instructions
- In a blender, combine sherry, cherry brandy, coconut cream, pineapple juice and Simple Syrup. Add ice and blend until smooth. Pour into a hurricane glass and garnish with maraschino cherries, a drink umbrella and a fun curly straw.
Featuring
Green Curry with Poached Prawns
Vibrant and fresh in both colour and taste, this curry highlights one of BC’s most coveted springtime ingredients: spot prawns. It’s sure to brighten any spring table. Cloudy Bay Marlborough Sauvignon Blanc or Hakutsuru Dai Ginjo Sake make excellent pairings for this dish.Ingredients
Serves 6
1 × 14 oz (398 ml) can full-fat coconut milk
¼ cup (60 ml) Green Curry Paste, make ahead, recipe follows
1 cup (250 ml) Cloudy Bay Sauvignon Blanc
1 large bulb fennel
6 oz (170 g) broccolini
2 tbsp (30 ml) liquid coconut oil
1 lb (450 g) whole fresh spot prawns
6 oz (170 g) baby bok choy, each cut in half
1 cup (250 ml) snap peas
⅓ cup (80 ml) toasted cashews, for garnish
2 Thai (bird’s eye) chilies, sliced into thin rounds, for garnish (optional)
¼ cup (60 ml) fresh cilantro sprigs, for garnish (optional)
1 lime, cut into wedges, to serve
GREEN CURRY PASTE
1 cup (250 ml) packed spring greens (such as spinach, arugula, watercress or dandelion greens)
2 to 3 Thai green chilies, to taste
6 green onions, trimmed and roughly chopped
1 stalk lemongrass, outer leaves removed and inner stalk roughly chopped
2-in (5 cm) piece fresh ginger
4 cloves garlic
4 Makrut lime leaves
1 tbsp (15 ml) ground coriander
1½ tsp (7.5 ml) ground cumin
1 lime, zest and juice
2 tsp (10 ml) fish sauce
1 cup (250 ml) packed fresh cilantro leaves and tender stalks
Instructions
- Preheat oven to 400 F (200 C).
- In a large saucepan over medium heat, whisk coconut milk, Green Curry Paste and wine until mixture comes to a rolling simmer.
- Meanwhile, trim fennel bulb and cut into 8 wedges. Place fennel and broccolini into a roasting pan, drizzle with coconut oil and toss to coat. Spread vegetables into a single layer and transfer to oven. Roast until fennel starts to soften, about 20 minutes.
- Add curry sauce to roasting pan, then scatter prawns, bok choy and snap peas over roasted vegetables. Return roasting pan to oven and roast until prawns turn pink and bok choy is tender, about 10 minutes.
- Garnish warm curry with some toasted cashews and a sprinkle of chilies and cilantro sprigs, if using. Serve with lime wedges alongside. This curry is delicious served over rice.
- To make Green Curry Paste, bring a small saucepan of water to a boil. Meanwhile, prepare an ice bath by placing a couple handfuls of ice in a medium bowl and filling bowl about halfway with water. When saucepan of water comes to a boil, add spring greens. Blanch, 1 to 2 minutes, until wilted and bright green, then transfer to ice bath. Drain, squeeze out excess water and roughly chop. Set aside.
- In a blender, place chilies, green onions, lemongrass, ginger, garlic, lime leaves, coriander, cumin, lime zest and juice and fish sauce. Pulse until well combined and a chunky paste forms. You may need to scrape down sides of blender a couple of times. Add cilantro and blanched spring greens and pulse again until a thick, smooth paste forms, stopping to scrape down sides of blender as needed. Can be stored in an airtight container in refrigerator for up to 1 week. You’ll have more paste than you need for curry recipe, so try mixing it with butter and using it to baste meat, seafood or vegetables, or add a teaspoon to your next batch of scrambled eggs for a kick of flavour.
Drink Pairings
Citrus Serenade
Fresh grapefruit adds brightness to the classic paloma, while Tajín adds a little spice you didn’t know you needed.Ingredients
Serves 1
Tajín, for rim
lime wedge, for rim (optional)
1½ oz (45 ml) Olmeca Altos Plata Tequila
½ oz (15 ml) fresh grapefruit juice
⅓ oz (10 ml) fresh lime juice
grapefruit soda, to top
½ grapefruit wheel, for garnish
1 lime wheel, for garnish
Instructions
- Sprinkle some Tajín on a small plate. Using lime wedge or water, moisten rim of a Collins glass and dip rim into Tajín. Add ice to glass and gently pour in tequila, grapefruit juice and lime juice. Top with grapefruit soda and use a straw to gently combine. Garnish with grapefruit and lime wheels.
Featuring
Green Shakshuka
Shakshuka, a dish hailing from North Africa, is traditionally made by poaching eggs in a spicy tomato sauce. For this seasonally inspired take, we forgo the tomatoes and instead use a garden’s worth of springtime greens. Serve this dish with Bleu Blanc Thau Côtes de Thau or San Pedro 1865 Selected Vineyards Carmenère.Ingredients
Serves 4
8 cups (2 L) packed chopped spinach and/or arugula, divided
1 tsp (5 ml) ground cumin
1 tsp (5 ml) kosher salt
¼ cup (60 ml) chopped fresh dill, plus more for garnish
1 cup (250 ml) ice cubes
1 tbsp (15 ml) grapeseed oil
2 tbsp (30 ml) unsalted butter
1 large leek, trimmed and white and tender green parts thinly sliced into rounds
1 clove garlic, minced
8 to 10 spears asparagus, trimmed and chopped into 1-in (2.5 cm) lengths
½ cup (125 ml) fresh or frozen green peas
½ cup (125 ml) shelled fava beans or edamame
4 large eggs
red pepper chili flakes, for garnish (optional)
toasted bread, to serve (optional)
Instructions
- Bring a saucepan of lightly salted water to a boil. Add 2 cups (500 ml) greens and blanch for about 10 seconds. Immediately transfer blanched greens to a blender along with cumin, salt, dill and ice. Purée until smooth, then set aside.
- In a large skillet over medium heat, heat oil and butter. Add leeks and cook, stirring often, until softened, about 5 minutes. Add garlic, asparagus, peas and fava beans. Continue to cook for another 2 to 3 minutes. Stir in remaining 6 cups (1.5 L) chopped greens a handful at a time, letting each addition wilt slightly before adding more. Cook, stirring and tossing often, until all leaves are wilted, about 2 minutes. Stir in purée mixture and cook until warmed through, about 4 minutes.
- Using a spoon, create 4 wells in mixture. Crack an egg into each well. Cover skillet with a lid and poach eggs to your liking, 6 to 8 minutes for set whites and runny yolks, or longer for firmer set eggs. Remove from heat and garnish shakshuka with extra dill and a sprinkle of chili flakes, if using. Serve with some toasted bread, if desired.
Drink Pairings
Surprise Cake
Get those cameras ready: this cake is a showstopper for any celebration! Easy, delicious and spilling with a surprise, this fun-to-make cake is a treat for you and your guests. Follow this recipe to make it once, then let your creativity lead the way to future variations using your favourite flavours. Consider pairing this cake with Veneto Moscato Oggi Frizzante or Baileys Birthday Cake.Ingredients
Serves 6 to 8
4 × 8- to 9-in (20 to 23 cm) vanilla cakes made from boxed cake mix
4 × 16 oz (450 g) tubs store-bought vanilla frosting
2 cups (500 ml) mini Easter egg candies
candy sprinkles, for garnish
Instructions
- Trim domes off cakes to create flat tops. Using a 3½-in (9 cm) round cookie cutter, cut centres out of 3 cakes to align with each other.
- In a large mixing bowl, beat vanilla frosting until smooth and fluffy. Transfer half to a large piping bag with a large round nozzle (such as Wilton 1A). Smear about 2 tsp (10 ml) vanilla frosting around centre of cake platter.
- Place 1 cake layer with hole in centre of platter. Pipe concentric circles of frosting to cover surface, leaving centre open. Repeat this step with remaining 2 cake layers with holes cut in centre. Using a small offset spatula, line hollow in centre of cake with thin layer of frosting.
- Gently fill hollow in centre of cake with mini Easter egg candies. Reserve extra for decorating cake if desired. Place last cake layer (the one without hole cut in centre) on top.
- Pipe rings of frosting around side of cake, starting from bottom and moving upwards. Fill piping bag with remaining frosting as needed and continue piping rings around top of cake as well. Pipe frosting into any gaps. Using a metal spatula, smooth frosting on top and sides of cake.
- Decorate with sprinkles or reserved mini Easter egg candies, as desired.