LEMONGRASS BEEF LETTUCE WRAPS
Ingredients
Serves 4 to 6
1 lb (500 g) extra-lean ground beef
2 garlic cloves, chopped
1 shallot, chopped
1 stalk lemongrass, finely chopped
2 limes, juiced
3 tbsp (45 ml) fish sauce
2 tbsp (30 ml) sugar
1 small bunch mint, roughly chopped
4 stalks green onions, chopped
½ bunch cilantro, roughly chopped
3 bird’s eye chilies, finely chopped (adjust amount according to taste)
3 heads baby gem lettuce, leaves separated and washed
2 limes, quartered
Instructions
- Heat a large sauté pan over mediumhigh heat. Add beef and spread it evenly over pan, brown it on one side. Stir beef and break it up into small pieces. Add garlic, shallot and lemongrass. Cook until all liquid has evaporated from pan. Drain off excess fat and put the pan back on the heat.
- Add lime juice, fish sauce and sugar, cook for another 2 minutes, then remove from heat. Add mint, green onions, cilantro and chilis. Make sure to wash hands thoroughly after handling chilis. Serve with lettuce leaves to make lettuce wraps. The lime wedges can be squeezed over each beef wrap to taste.
Drink Pairings
GRILLED LAMB CHOPS WITH SALSA VERDE AND CREAMY FETA SAUCE SERVED WITH CHOPPED SALAD
Ingredients
Serves 4
4 tbsp (60 ml) extra-virgin olive oil, divided
2 garlic cloves, roughly chopped
1 sprig rosemary, leaves removed from stem and crushed
12 lamb loin chops
salt and pepper, to taste
8 pieces pita bread
SALSA VERDE:
1 bunch parsley, washed, picked from stems and finely chopped
¾ cup (175 ml) extra-virgin olive oil
¼ cup (60 ml) red wine vinegar
salt and pepper, to taste
1 lemon, zest and juice
1 tbsp (15 ml) capers
1 tsp (5 ml) dried oregano
1 small fresh chili, chopped finely (optional, adjust to taste)
CREAMY FETA SAUCE:
½ cup (125 ml) feta cheese, crumbled
½ cup (125 ml) full-fat Greek yogurt
1 garlic clove, finely minced
1 pinch dried oregano, crushed
1 tsp (5 ml) chives, finely chopped
salt and pepper, to taste
CHOPPED SALAD:
1 large tomato, cut into medium sized pieces
½ long English cucumber, cut into medium sized pieces
¼ red onion, chopped
1 tbsp (15 ml) extra-virgin olive oil
1 tbsp (15 ml) red wine vinegar
salt and pepper, to taste
Instructions
- Preheat barbecue or grill pan to medium heat.
- Mix 2 tbsp (30 ml) olive oil, garlic and rosemary together. Toss with lamb chops and let sit for 10 minutes. While lamb sits, prepare Chopped Salad, recipe follows.
- Season lamb chops with salt and pepper then grill for 5 to 8 minutes on each side. Remove from grill and grill pita bread for 30 seconds to 1 minute on each side, just until light golden brown and soft. Drizzle bread with 2 tbsp (30 ml) olive oil.
- Divide lamb chops on serving plates, drizzle with Salsa Verde on top. Serve with extra Salsa Verde, Creamy Feta Sauce, pita bread and Chopped Salad.
- To make SALSA VERDE: In a mixing bowl, combine all ingredients together. This sauce can be kept up to 1 week refrigerated and tastes better after sitting overnight. Prepare it in advance for a quick and easy meal.
- To make CREAMY FETA SAUCE: In a mixing bowl, combine all ingredients together. This sauce can be kept up to 3 days refrigerated. Prepare it in advance for a quick and easy meal.
- To make CHOPPED SALAD: In a salad bowl, mix all ingredients together, adjust seasoning and serve.
Drink Pairings
HALIBUT EN PAPILLOTE
Ingredients
Serves 4
1 cup (250 ml) ponzu sauce (or 1 cup (250 ml) soy sauce with 1 tbsp (15 ml) lemon juice and 1 tbsp (15 ml) lime juice)
2 tbsp (30 ml) sugar
2 tsp (10 ml) sesame oil
1 green zucchini
1 yellow zucchini
1 large carrot, peeled
1 tsp (5 ml) salt
1 pinch pepper
4 large pieces parchment paper
1½ lb (750 g) halibut fillet, cut into 4 portions (can substitute any white fish)
1 cup (250 ml) shiitake mushrooms, stems removed
red chilies, sliced, for garnish (optional)
2 green onions, sliced thinly
1 small handful cilantro, for garnish
Instructions
- Preheat oven to 375 F (190 C).
- In a small saucepan, bring ponzu sauce and sugar to a boil. Reduce by half and mix in sesame oil, set aside.
- Using a vegetable spiralizer, spiral zucchini and carrot. If you do not have one, julienne vegetables. Mix vegetables together and season with salt and pepper. Divide vegetables into 4 portions and place each portion on a piece of parchment paper. Top with a piece of halibut, the shiitake mushrooms and 2 tbsp (30 ml) of ponzu sauce.
- Fold each parchment paper in half and seal edges to make a package and place packages on a baking tray. Bake for 15 minutes. Remove packages from oven and open them up. Drizzle with another tsp (5 ml) of sauce and garnish with chilies, green onion and cilantro.
Drink Pairings
KOREAN SHRIMP BARBECUE BOWL
Ingredients
Serves 4
vegetable oil, for frying
1 tsp (5 ml) minced garlic
1 tbsp (15 ml) grated ginger
3 tbsp (45 ml) tamari
3 tbsp (45 ml) gochujang (Korean chili paste)
1½ tbsp (22 ml) unseasoned rice wine vinegar
2 tbsp (30 ml) toasted sesame oil, divided
1 tbsp (15 ml) clover honey
⅔ cups (150 ml) all-purpose flour
1 tbsp (15 ml) cornstarch
¾ cup (175 ml) cold water, plus extra
1½ lbs (750 g) large shrimp, peeled and deveined
1 lb (500 g) shiitake mushrooms, trimmed and thickly sliced
10 oz (310 g) fresh spinach
salt and pepper, to taste
4 cups (1 L) cooked brown jasmine rice
1½ cups (375 ml) fried chow mein noodles
1 large carrot, cut into matchsticks
¾ cup (175 ml) shredded purple cabbage
2 green onions, trimmed and thinly sliced
1 cup (250 ml) mung bean sprouts
1 cup (250 ml) prepared kimchi
4 sunny side up fried eggs (optional)
toasted sesame seeds, for garnish
Instructions
- Heat several inches of oil in a heavy-bottomed, large saucepan to 350 F (180 C) on a deep fat-frying thermometer.
- In a large bowl, mix together garlic, ginger, tamari, gochujang, rice vinegar, 1 tbsp (15 ml) sesame oil and honey. Set aside.
- In a medium bowl, whisk flour, cornstarch and water until combined, a few lumps of flour can remain in batter. Add shrimp and toss to coat. Working in batches, fry shrimp in hot oil until golden and cooked through, about 4 to 6 minutes. Drain on baking tray covered with paper towels. Once all shrimp are cooked, add to bowl with sauce and toss well.
- Warm remaining sesame oil in a large skillet or frying pan over medium heat. Add mushrooms, spinach and a pinch of salt and pepper. Cook until spinach is wilted and mushrooms start to brown, about 8 minutes. Remove from heat and season to taste with additional salt and pepper, if needed.
- To serve, divide warm cooked rice among serving bowls. Top with saucy fried shrimp and cooked spinach and mushrooms. Add chow mein noodles, carrots, cabbage, green onions, bean sprouts and kimichi. Top with a fried egg, if using, garnish with toasted sesame seeds. Drizzle bowls with any remaining spicy shrimp sauce, if desired.
Drink Pairings
HONEY CHIPOTLE CHICKEN BURRITO BOWL
Ingredients
Serves 4
¼ cup (60 ml) olive oil
¼ cup (60 ml) finely chopped, chipotle chilies in adobo sauce
4 tbsp (60 ml) clover honey, divided
2 tbsp (30 ml) Dijon mustard
4 tbsp (60 ml) chopped fresh cilantro leaves, divided
1 shallot, finely diced
2 tsp (10 ml) minced garlic
½ tsp (2 ml) pepper, plus extra for seasoning
1 tsp (5 ml) salt, plus extra for seasoning
1 lb (500 ml) boneless, skinless chicken breasts
½ cup (125 ml) tri-coloured quinoa
1 cup (250 ml) chicken stock
½ tsp (2 ml) finely grated lime zest
¾ cup (175 ml) fresh or frozen corn
1 cup (250 ml) cooked black beans
6 cups (1.5 L) mixed baby spring greens
12 multi-coloured cherry tomatoes, halved
1 avocado, chopped
1 orange pepper, julienned
2 green onions, finely sliced
1 tbsp (15 ml) lime juice
2 tbsp (30 ml) extra-virgin olive oil
lime wedges, for serving
Instructions
- In a medium bowl, whisk together olive oil, chipotle chilies, 3 tbsp (45 ml) honey, mustard, 2 tbsp (30 ml) cilantro, shallot, garlic, pepper and salt. Place chicken in a shallow dish or resealable plastic bag and add chipotle mixture. Turn chicken to coat evenly with marinade before placing in refrigerator to marinate for at least 4 hours or overnight.
- In a large saucepan over medium-high heat, combine quinoa and stock, bring to a boil before reducing heat to low, covering and let simmer for 15 minutes or until liquid is absorbed. Remove from heat and stir in lime zest and salt and pepper to taste. Set aside.
- Heat a large cast iron or non-stick skillet over medium-high heat. Remove chicken from marinade and place in hot skillet. Cover and cook, turning once or twice, until each side is a deep golden brown and chicken is cooked through, about 8 to 12 minutes total. Transfer chicken to a cutting board and let rest for 10 minutes before cutting into ½-in (1.25 cm) strips.
- Wipe out skillet and place back over high heat. Add corn and sauté until starting to caramelize, about 4 minutes. Stir in black beans and cook, stirring constantly, until warmed through, about 1 minute. Remove skillet from heat and stir in remaining 2 tbsp (30 ml) cilantro.
- When ready to serve, divide salad greens between serving bowls. Top with chicken, quinoa, black bean mixture, tomatoes, avocado, peppers and green onions. In a small bowl, whisk together remaining 1 tbsp (15 ml) honey, lime juice, olive oil and a pinch of salt and pepper until well combined. Drizzle over top of each bowl just before serving. Serve with lime wedges to add an extra squeeze of lime juice, if desired.
Drink Pairings
SALMON POKE BOWL
Ingredients
Serves 4
3 tbsp (45 ml) low sodium soy sauce
½ tsp (2 ml) finely grated ginger
3 tbsp (45 ml) unseasoned rice wine vinegar
2 tbsp (30 ml) mirin
2 tsp (10 ml) lime juice
1 tsp (5 ml) sriracha or sambal olek
1 tsp (5 ml) toasted sesame oil
2 green onions, white and light green part thinly sliced
2 tsp (10 ml) toasted white and/or black sesame seeds
8 oz (250 g) green tea soba n
1 lb (500 g) raw, sushi grade salmon (sockeye, spring or coho), cut into ¾-in (2 cm) dice
1 cup (250 ml) edamame beans, cooked
sea salt, to taste
1 avocado, peeled and thinly sliced or diced
1 large purple carrot, julienned
1 large yellow beet, finely julienned
4 large radishes, sliced into thin rounds
finely shredded nori seaweed, for garnish
QUICK-PICKLED VEGETABLES:
2 tbsp (30 ml) unseasoned rice vinegar
2 tsp (10 ml) granulated sugar
1 pinch red pepper chili flakes (optional)
2 Persian cucumbers, thinly sliced into rounds
sea salt, to taste
2-in (5 cm) piece daikon radish, cut into quarters and very thinly sliced
Instructions
- In a medium bowl, whisk together soy sauce, ginger, vinegar, mirin, lime juice, sriracha, sesame oil, green onion and sesame seeds. Transfer half the sauce to another medium bowl and set aside.
- Bring a large pot of water to a boil. Cook soba noodles according to package directions, drain and rinse well under cold water until chilled, about 2 minutes. Allow to drain a couple of minutes before placing into one of the bowls containing dressing. Toss to coat noodles in dressing and set aside.
- In remaining bowl containing other half of dressing, add salmon and edamame. Gently toss to coat in dressing. Season to taste with salt.
- Divide noodles among serving bowls. Top with salmon mixture, some avocado, Quick-Pickled Vegetables, carrot, beet and radishes. Garnish salmon with a sprinkling of shredded nori, if desired.
- To make QUICK-PICKLED VEGETABLES: In a medium bowl, whisk together vinegar, sugar and red pepper chili flakes, if using, until sugar has dissolved. Set aside.
- Toss cucumbers and a good pinch of salt in a sieve over a large bowl. Gently massage cucumbers to expel excess liquid. Stir cucumbers and daikon into sugar mixture. Cover and chill until cold, at least 30 minutes. Taste pickled vegetables and season with more salt, if desired. Makes about 1 cup (250 ml).
Drink Pairings
LAVENDER AND ROSEMARY ROAST LAMB
Ingredients
Serves 8
¼ cup (60 ml) olive oil
3 tbsp (45 ml) minced fresh rosemary
1 tbsp (15 ml) dried edible lavender
4 garlic cloves, finely minced
3½ lb (1.75 kg) butterflied, boneless leg of lamb roast
salt and pepper, to taste
Instructions
- Preheat oven to 450 F (230 C).
- In a small bowl, whisk together olive oil, rosemary, lavender and garlic until well combined. Place lamb on a cutting board and season all over with salt and pepper. Rub half the flavoured oil over inside of lamb before rolling up meat and tying with kitchen string to form a neat roast. Set on a rimmed baking sheet and rub remaining flavoured oil all over roast.
- Roast lamb for 15 minutes. Reduce oven temperature to 375 F (190 C) and continue to roast until a meat thermometer inserted in thickest part registers 130 F (54 C), about 1 hour. Lamb will be cooked rare, cook longer if desired. Transfer lamb to a cutting board and let rest for 30 minutes. Slice and serve with roasted root vegetables and an onion gravy.
Drink Pairings
ELDERFLOWER, PISTACHIO AND LIME CHEESECAKE
Ingredients
Serves 8
1 cup (250 ml) pistachios, plus extra for garnish
5 pitted Medjool dates
¼ tsp (1 ml) salt
½ tsp (2 ml) finely grated lime zest, plus extra for garnish
1½ cups (375 ml) graham cracker crumbs
6 tbsp (90 ml) unsalted butter, melted
2 x 8 oz (250 g) package cream cheese, at room temperature
1 x 14 oz (398 ml) can sweetened condensed milk
3 tbsp (45 ml) lime juice
1½ tbsp (22 ml) elderflower cordial1, plus additional to serve
edible flowers, for garnish (optional)
Instructions
- Line bottom of an 8-in (20 cm) springform pan with parchment paper.
- In a food processor, pulse pistachios, dates, salt and lime zest until crumbly. Add graham cracker crumbs and butter. Process until mixture is sticky and holds together when a bit is formed into a ball. Transfer to springform pan and press into an even layer over base of pan. Chill crust in freezer for 10 minutes.
- In bowl of a stand mixer fitted with paddle attachment, beat cream cheese at medium speed until smooth. Beat in condensed milk, a little at a time, scraping down sides of bowl as needed until all incorporated. Add lime juice and elderflower cordial and beat until well combined. Pour mixture over chilled crust and smooth top with a spoon or rubber spatula. Cover springform pan with plastic wrap and refrigerate until cheesecake is firm, about 3 to 4 hours.
- To serve, unmould cheesecake from pan and transfer to a serving plate. Garnish top of cheesecake with chopped pistachios, fresh lime zest and edible flowers, if desired. To achieve a clean cut piece of cake, make sure to use a warm knife and wipe off knife after each cut. Drizzle with a bit of additional elderflower cordial right before serving, if desired.
Drink Pairings
ROSE PETAL CHICKEN SERVED WITH HIBISCUS, BEET AND FETA SALAD
Ingredients
Serves 4
7 garlic cloves, divided
2 tsp (10 ml) ground cinnamon
2 tbsp (30 ml) lemon juice
2 tsp (10 ml) dried thyme
1 tsp (5 ml) ground cumin
2 tsp (10 ml) each, salt and pepper, plus extra for seasoning
¼ cup + 1 tbsp (60 ml + 15 ml) olive oil, divided
2 tbsp (30 ml) rosewater
8 chicken thighs, skin-on, bone-in
½ tsp (2 ml) red pepper chili flakes
½ cup (125 ml) pomegranate molasses
⅓ cup (75 ml) chicken stock
2 tbsp (30 ml) chopped flat leaf parsley
3 tbsp (45 ml) toasted pine nuts
fresh edible rose petals, for garnish
HIBISCUS, BEET AND FETA SALAD:
1 cup + 6 tbsp (250 ml + 90 ml) water, divided
¾ cups (175 ml) granulated sugar
¼ cup (60 ml) dried hibiscus flowers (Available at specialty grocery stores)
⅓ cup + 2 tbsp (105 ml) extra-virgin olive oil, divided
salt and pepper, to taste
6 branches of thyme
2 tsp (10 ml) Dijon mustard
2 tbsp (30 ml) red wine vinegar
4 cups (1 L) watercress, washed and dried
4 cups (1 L) baby spinach, washed and dried
4 oz (125 g) crumbled feta cheese
½ cup (125 ml) mint leaves, roughly chopped
1 green onion, thinly sliced into rounds
Instructions
- 1 Preheat oven to 350 F (180 C).
- In a blender, combine 6 minced garlic cloves, cinnamon, lemon juice, thyme, cumin, salt and pepper, ¼ cup (60 ml) oil and rosewater. Place chicken in a baking dish and pour sauce over top. Cover baking dish with plastic wrap and refrigerate for at least 2 hours, up to 6 hours.
- When ready to cook chicken, in a medium bowl, whisk together chili flakes, pomegranate molasses, chicken stock and remaining 1 minced garlic clove
- Warm remaining 1 tbsp (15 ml) oil in a cast iron or ovenproof skillet over medium-high heat. Add chicken, skin side down, and cook until browned on both sides, about 8 minutes total. Remove chicken from pan and set aside. Pour out excess fat from pan before adding pomegranate molasses mixture. Bring to a boil, using a wooden spoon scrape bottom of pan to loosen any browned bits. Allow mixture to reduce by about half before adding chicken back to pan. Coat chicken in sauce and transfer pan to oven to cook chicken, 18 to 20 minutes. Remove from oven and baste chicken with pan sauce. Transfer to a serving platter and drizzle with any remaining pan juices. Garnish with parsley, pine nuts and rose petals. Serve alongside Hibiscus, Beet and Feta Salad.
- To make HIBISCUS, BEET AND FETA SALAD: In a small saucepan, bring 1 cup (250 ml) water, sugar and dried hibiscus to a boil over high heat. Once sugar has dissolved, remove from heat and allow to cool to room temperature. Strain, discard hibiscus flowers and reserve syrup until ready to use. Syrup may be made ahead and refrigerated for up to 2 weeks in an airtight container
- Preheat oven to 400 F (200 C).
- Wash beets and trim tops to within 1-in (2.5 cm) of beet. Reserve beet tops for another use. Lay each beet on a sheet of tinfoil, drizzle each with 1 tsp (5 ml) oil and 1 tbsp (15 ml) water. Sprinkle with some salt and pepper and place 1 thyme branch next to each beet. Wrap each beet tightly before placing in a roasting pan or on a rimmed baking sheet. Roast until beets can easily be pierced with a fork, about 50 to 60 minutes. When cool enough to handle, but still warm, rub skins off beets using a paper towel.
- In a medium bowl, whisk together remaining ⅓ cup (75 ml) oil, mustard, red wine vinegar and ¼ cup (60 ml) hibiscus syrup until well combined. Adjust seasoning to taste with salt and pepper. Cut beets into wedges and toss in dressing.
- Scatter watercress and spinach over a large platter before topping with beet wedges, crumbled feta, mint and green onions. Drizzle with a couple tablespoons of dressing before serving. Serve any remaining dressing alongside.
Drink Pairings
ELDERFLOWER & BUBBLE
Ingredients
Serves 1
1 oz (30 ml) St-Germain elderflower liqueur
1 oz (30 ml) plum wine, preferably Nakano Umé
½ oz (15 ml) fresh lemon juice
2 oz (60 ml) sparkling wine
long lemon zest, for garnish
Instructions
- In a mixing glass with ice, stir St-Germain, plum wine and lemon juice. Strain into a Champagne flute and top with sparkling wine. Garnish with a long coil of lemon zest.