SPRING GREENS BURGER WITH PICKLED CARROTS
Ingredients
Serves 6
1 tbsp (15 ml) grapeseed oil, divided
1 medium yellow onion, finely chopped
2 garlic cloves, minced
2 cups (500 ml) frozen green chickpeas, thawed
2 cups (500 ml) chopped, lightly packed fresh kale le
1 x 8 oz (250 g) package frozen spinach leaves, thawed, water squeezed out, chopped
1 cup (250 ml) chopped, lightly packed fresh mint leaves
½ cup (125 ml) rolled oats
1 large egg
½ cup (125 ml) brown rice flour
finely grated zest of 1 lemon
2 tbsp (30 ml) chia seeds
salt and pepper, to taste
1 cup (250 ml) plain Greek yogurt
3 tbsp (45 ml) tahini
6 wholegrain burger buns, halved
2 cups (500 ml) baby mixed greens, to serve
PICKLED CARROTS:
3 large heirloom carrots
2 tbsp (30 ml) roughly chopped dill
1 pinch coarsely ground black pepper
1 cup (250 ml) white wine vinegar
½ cup (125 ml) granulated sugar
1 tbsp (15 ml) kosher salt
Instructions
- Warm half the oil in a frying pan over medium heat. Add onion and cook, stirring often, until softened. Add garlic and continue to cook another 2 minutes.
- In a food processor fitted with steel blade attachment, add onion mixture, chickpeas, kale, spinach, mint, oats, egg, rice flour, lemon zest, chia seeds and a good pinch of salt and pepper. Pulse until well combined. Mixture will easily hold together when pressed together. Shape mixture into 6 patties, place on a parchment-lined baking tray and freeze for 10 minutes.
- Heat remaining oil in a cast iron skillet or non-stick frying pan over medium heat. Cook patties, in batches, until golden brown on each side, about 3 minutes per side.
- In a small bowl, whisk together yogurt and tahini. Spread cut side of bottom buns with yogurt mixture. Top with patties, mixed greens and Pickled Carrots before capping it all off with top bun. Serve immediately.
- To make PICKLED CARROTS: Using a vegetable peeler, peel carrots lengthwise into long, thin ribbons. In a large bowl combine carrot ribbons, dill and pepper. Set aside.
- In a small saucepan, combine vinegar, sugar and salt. Bring just to boiling over medium-high heat. Immediately pour over carrot mixture, stirring to combine, and set aside to cool to room temperature. Cover and chill for 1 hour or up to 3 days. Makes about 1 cup (250 ml).
Drink Pairings
SEEDED BEET BURGER WITH WHITE BEAN AVOCADO SMASH
Ingredients
Serves 4
2 cups (500 ml) peeled and cubed red beets
1 tbsp (15 ml) olive oil
1 cup (250 ml) cooked red quinoa
1 large egg
½ medium yellow onion, diced
2 garlic cloves, minced
¼ cup (60 ml) plain instant oats
2 tbsp (30 ml) sunflower seeds
1 tbsp (15 ml) flax seeds
1 tbsp (15 ml) toasted sesame seeds
1 tsp (5 ml) melted coconut oil
2 tsp (10 ml) lemon juice
1 pinch red pepper chili flakes
½ tsp (2 ml) ground cumin
1 tsp (5 ml) salt
4 wholegrain burger rolls, halved
2 cups (500 ml) baby arugula, for garnish, divided
2 or 3 heirloom tomatoes, sliced, for garnish, divided
WHITE BEAN AVOCADO SMASH:
1 avocado
1 cup (250 ml) cooked white kidney beans
2 oz (60 g) feta cheese
2 tbsp (30 ml) lemon juice
Instructions
- Preheat oven to 350 F (180 C). Toss together cubed beets with oil then place on a rimmed baking sheet. Bake in oven until easily pierced with a knife, about 40 to 50 minutes. Set aside to cool slightly, keep oven on.
- Transfer beets to a food processor fitted with steel blade attachment and pulse a couple of times to achieve a chunky beet paste. Transfer beet mixture to a large bowl, then add quinoa, egg, onion, garlic, oats, sunflower seeds, flax seeds, sesame seeds, coconut oil, lemon juice, chili flakes, cumin and salt. Stir to combine. If texture is too soft, add additional oats until desired consistency is achieved.
- With slightly dampened hands, shape mixture into 4 patties and place on a parchment-lined baking sheet. Bake in oven for 15 minutes before flipping patties over and baking a further 15 minutes.
- Lightly spread White Bean Avocado Smash on cut side of each bottom bun. Top with arugula, warm beet burger patty, a large dollop more of White Bean Avocado Smash and a few slices of tomato before capping it all off with top bun. Serve immediately.
- To make WHITE BEAN AVOCADO SMASH: In a medium bowl, place all ingredients and mash together with a fork until well combined, yet still chunky. Makes about 2 cups (500 ml).
Drink Pairings
GARLIC GREEK CHICKEN THIGHS
Ingredients
Serves 4
2 tbsp (30 ml) extra-virgin olive oil, divided
1 tbsp (15 ml) dried oregano, divided
1 pinch red pepper chili flakes
8 chicken thighs, bone-in, skin-on
salt and pepper, to taste
8 garlic cloves, divided
1 large onion, ½-in (1.25 cm) diced
½ red or yellow bell pepper, cored, cut into ½-in (1.25 cm) dice
1 cup (250 ml) canned artichoke hearts, drained and quartered
1 lemon, thinly sliced
1 cup (250 ml) low-sodium chicken broth
1 basket grape or cherry tomatoes
½ cup (125 ml) kalamata
juice of 1 lemon
½ cup (125 ml) crumbled feta cheese
Instructions
- In a resealable plastic bag or mixing bowl, add 1 tbsp (15 ml) olive oil, ½ tbsp (7 ml) oregano, chili flakes and chicken thighs. Season with salt and pepper. Refrigerate, turning a few times, to marinate for a couple hours.
- Preheat oven to 350 F (180 C).
- In a large ovenproof skillet, heat remaining olive oil until hot. Add 4 marinated chicken thighs, skin side down. Brown chicken skin, about 4 to 5 minutes, then turn over. Add 4 garlic cloves, let cook 2 minutes until garlic starts to brown. Turn garlic to prevent burning. Remove thighs and garlic to a plate and set aside. Repeat with remaining thighs and garlic.
- Remove excess fat from skillet, leaving about 1 tbsp (15 ml) fat remaining. Add onion and bell pepper, cook until softened, about 3 to 4 minutes. Add artichokes, lemon slices and remaining oregano, cook a further 3 minutes. Pour chicken broth into skillet and scrape up any brown bits. Return chicken thighs and garlic to pan along with cherry tomatoes, olives and drizzle lemon juice. Transfer to oven and cook 45 to 50 minutes, until chicken is cooked through.
- A few minutes before removing from oven, crumble feta cheese over skillet and return to oven for a few minutes. Serve with rice or salad.
Drink Pairings
CAPRESE STUFFED CHICKEN WITH PANCETTA
Ingredients
Serves 4
2 tbsp (30 ml) olive oil, divided
5 oz (140 g) pancetta, diced
4 large chicken breasts, boneless and skin-on, pounded to even thickness
2 garlic cloves, thinly sliced
½ tsp (2 ml) red pepper chili flakes
1 x 28 oz (794 g) can whole plum tomatoes
¼ cup (60 ml) chopped fresh basil, plus extra for garnish
4 to 5 small plum tomatoes, sliced
8 oz (250 g) bocconcini, cut into ¼-in (0.5 cm) thick slices
balsamic reduction, to serve
Instructions
- Preheat oven to 400 F (200 C).
- In a large ovenproof skillet, heat 1 tbsp (15 ml) olive oil over medium-high heat. Add pancetta and cook, stirring frequently, until browned. Use a slotted spoon to transfer to a paper-towel lined plate.
- Season chicken with salt and pepper, add to skillet, skin side down. Sear, turning occasionally, until well browned on all sides, about 10 minutes. Transfer to a large plate.
- To skillet, add remaining olive oil, garlic and chili flakes. Sauté 1 minute, stir in canned tomatoes and basil. Cook, breaking up tomatoes with a spatula, until sauce thickens, about 10 minutes.
- Return chicken to skillet. Transfer skillet to oven and cook, uncovered, until chicken is no longer pink, about 10 minutes. Remove chicken and carefully butterfly cut through breasts, lengthwise.
- Inside cut, layer tomatoes and bocconcini, overlapping, and sprinkle with reserved pancetta. Return to skillet with sauce. Return skillet to oven and bake until cheese is melted. Garnish with extra chopped basil and serve with balsamic reduction.
Drink Pairings
LEMON AND ROSEMARY ROASTED CHICKEN WITH NEW POTATOES
Ingredients
Serves 4
¾ lb (340 g) small new potatoes, halved
3 tsp (15 ml) salt, divided
1 tbsp (15 ml) rosemary leaves + 2 to 3 fresh sprigs, divided
6 to 8 garlic cloves, 1 smashed, the rest unpeeled, divided
1 pinch red pepper chili flakes
juice of 2 lemons, divided, halves reserved
3 tbsp (45 ml) extra-virgin olive oil, divided
4 chicken breasts, bone-in, skin-on, 6 to 8 oz (180 to 250 g) each
Instructions
- Preheat oven to 450 F (230 C).
- In a saucepan, place potatoes and cover with cold water. Add 1 tsp (5 ml) salt and bring to a boil over medium-high heat and cook until fork-tender, 6 to 8 minutes; drain and set aside.
- Gather 1 tbsp (15 ml) rosemary leaves, 1 clove smashed garlic, remaining salt and chili flakes. Mince and mash into a paste using a large knife. Transfer paste to large mixing bowl and add juice of 1 lemon and 2 tbsp (15 ml) olive oil. Mix until well blended. Add chicken and mix well to coat.
- Heat remaining olive oil in a large castiron skillet over medium-high heat. Add chicken, skin side down, cover and cook until skin browns, about 5 minutes. Turn chicken; add potatoes and remaining garlic cloves, and drizzle with juice of remaining lemon and any remaining marinade.
- Add rosemary sprigs and squeezed lemon halves to skillet, transfer to oven and roast, uncovered, until chicken is cooked through and skin is crisp, 20 to 25 minutes.
Drink Pairings
SOUFFLÉ PANCAKES WITH RHUBARB COMPOTE
Ingredients
Serves 4
PANCAKES:
⅓ cup (75 ml) all-purpose flour
1¾ tsp (9 ml) baking powder
1 tbsp (15 ml) whole milk
2 egg yolks
1 tsp (5 ml) vanilla extract
4 egg whites
¼ tsp (1 ml) salt
2 tbsp (30 ml) white sugar
1 tbsp (15 ml) butter
¼ cup (60 ml) berries
maple syrup, to serve
powdered sugar, for garnish
RHUBARB COMPOTE:
1 cup (250 ml) rhubarb, washed and cut into 1-in (2.5 cm) pieces
½ cup (125 ml) white sugar
¼ cup (60 ml) lemon juice
¼ cup (60 ml) water
½ vanilla bean, split and scraped
1 small piece lemon zest
Instructions
- To make PANCAKES: In a medium sized bowl, sift together flour and baking powder, set aside.
- In a separate bowl, mix milk, egg yolks and vanilla extract. Add wet ingredients to dry ingredients until combined (some lumps are ok). Set aside.
- In a medium sized bowl, with an electric mixer, mix egg whites and salt until frothy. Gradually add in sugar and continue mixing until soft peaks form.
- Mix ¼ the egg white mixture into batter mixture until combined. Gently fold remaining egg white mixture into batter and fold just until combined. Do not overmix.
- Heat a non-stick griddle to low-medium heat and melt butter, spreading around the griddle. Drop ¼ cup (60 ml) of batter onto griddle and cook until small bubbles form on outer edges of each pancake and bottom is golden brown, 3 to 4 minutes. Gently flip pancakes over and cook until other side is golden brown and pancakes are cooked through, 3 to 4 minutes.
- Serve with Rhubarb Compote and maple syrup. Garnish with berries and powdered sugar.
- To make RHUBARB COMPOTE: In a medium saucepan, add all ingredients and cook over medium heat until rhubarb is soft and liquid is thick and syrupy, about 30 minutes. Mash rhubarb into liquid and combine. Compote can be refrigerated for up to 2 weeks.
Drink Pairings
CHOCOLATE TART WITH BERRIES AND HAZELNUTS
Ingredients
Serves 8 to 10
TART SHELL:
1¾ cup (425 ml) all-purpose flour
3 tbsp (45 ml) cocoa powder
¼ cup (60 ml) white sugar
1 tsp (5 ml) salt
½ cup + 2 tbsp (250 ml + 30 ml) unsalted
butter, chilled, cubed
1 egg
FILLING:
1 cup (250 ml) whipping cream
½ cup (125 ml) whole milk
10 oz (280 g) good quality dark chocolate, chopped (not baker’s chocolate)
1 tbsp (15 ml) white sugar
2 tsp (10 ml) salt
1 tsp (5 ml) vanilla extract
1 tsp (5 ml) Frangelico hazelnut liqueur
2 large eggs, at room temperature, beaten
2 cups (500 ml) mixed berries
¼ cup (60 ml) toasted hazelnuts, crushed
Instructions
- To make TART SHELL: In bowl of a food processor, add flour, cocoa powder, sugar and salt, pulse to blend. Add butter to flour mixture and blend until mixture is crumbly. Add egg and pulse until dough comes together. Dough will stick together if pressed between fingers.
- Remove dough from food processor and bring together in shape of a disc. Wrap dough in plastic wrap and rest for at least 1 hour in refrigerator, up to 3 days. When ready to bake tart shell, remove dough from refrigerator and let rest at room temperature for 1 hour.
- On a floured surface, roll dough into a 12-in (30 cm) circle. Place dough in a 9-in (23 cm) tart pan with removable bottom and trim off excess dough. Place pan in freezer for 30 minutes.
- Preheat oven to 375 F (190 C). Remove tart from freezer and line dough with parchment paper and fill with pie weights. Place tart pan on a baking sheet and bake dough for 25 minutes. While baking, make filling (recipe below).
- Remove tart pan from oven and remove parchment and weights. Turn oven down to 325 F (170 C).
- To make FILLING:In a metal bowl, combine whipping cream, milk, chocolate, sugar, salt, vanilla extract and Frangelico. Set bowl over a pot of simmering water and let sit until chocolate has melted, about 10 minutes. Whisk to combine. If chocolate is not fully melted, let mixture melt for another 5 minutes.
- Remove bowl from heat and wipe bottom of bowl. Add ¼ the chocolate mixture to eggs and mix. Add tempered eggs to chocolate and whisk until combined. Pour chocolate filling into tart shell and bake for 15 to 20 minutes, or until filling is just set. Set tart aside to cool at room temperature.
- Once tart is cool, garnish with berries and crushed hazelnuts.
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
CROQUE MADAME SERVED WITH EASTER EGG RADISH SALAD
Ingredients
Serves 4
8 slices country-style French bread
4 tbsp (60 ml) Dijon mustard
8 slices ham (about 160 g)
8 slices Gruyère cheese (about 160 g)
6 tbsp (90 ml) butter, divided
4 eggs
salt and pepper, to taste
½ cup (125 ml) Gruyère cheese, shredded, divided
BÉCHAMEL SAUCE:
1 tbsp (15 ml) unsalted butter
1 tbsp (15 ml) all-purpose flour
¾ cup (175 ml) whole milk
1 pinch nutmeg
2 tsp (10 ml) kosher salt
1 pinch pepper
EASTER EGG RADISH SALAD:
1 bunch Easter egg radishes, washed
1 tbsp (15 ml) grainy Dijon mustard
2 tbsp (30 ml) red wine vinegar
2 tbsp (30 ml) extra-virgin olive oil
1 tsp (5 ml) shallots, finely chopped
2 tsp (10 ml) mixed chopped herbs (e.g. chives, tarragon, parsley, dill)
1 tsp (5 ml) honey
salt and pepper, to taste
Instructions
- Preheat oven to 375 F (190 C).
- Spread 1 side of each slice of bread with Dijon. Assemble sandwiches with bread, ham and Gruyère slices (2 slices each).
- Heat large frying pan, 2 medium pans or griddle to medium heat. Add 2 tbsp (30 ml) butter. Fry sandwiches until lightly golden, about 2 minutes.
- Remove sandwiches from pan, add 2 more tbsp (30 ml) butter to pan and melt. Return sandwiches to pan, untoasted side down, and cook until lightly golden, about 2 minutes. Transfer sandwiches to a parchment-lined baking pan and bake in oven for 5 minutes, or until cheese has melted.
- Add remaining butter to frying pan and melt over low-medium heat. Gently fry eggs on one side until whites are completely set (sunny side up), season with salt and pepper.
- Remove sandwiches from oven and turn oven to broil.
- Spread 2 tbsp (30 ml) of béchamel on top of each sandwich and top each with ¼ of the shredded cheese. Return sandwiches to oven and broil just until cheese has melted. Top each sandwich with a fried egg and serve with Easter Egg Radish Salad.
- To make BÉCHAMEL SAUCE: In a medium saucepan over medium heat, melt butter. Add flour all at once and mix until no lumps remain, making a roux. Slowly add milk to roux, whisking constantly, until no lumps remain.
- Add nutmeg, salt and pepper. Reduce heat to low and let béchamel simmer for 10 to 15 minutes, stirring occasionally. Set aside.
- To make EASTER EGG RADISH SALAD: Trim each radish stalk, leaving ¼-in (0.5 cm). Halve each radish and transfer to a medium sized bowl.
- In a small bowl, whisk remaining ingredients together and pour over radishes. Toss salad and serve with sandwiches.
Drink Pairings
HEIRLOOM TOMATO TART
Ingredients
Serves 8
10 sheets of phyllo dough, trimmed to size of baking tray
⅓ cup (75 ml) extra-virgin olive oil, divided
9 tbsp (135 ml) plain breadcrumbs, divided
1¼ cups (310 ml) ricotta cheese
½ cup (125 ml) finely grated Parmesan
1 tbsp (15 ml) chopped fresh basil leaves, plus extra for garnish
1 tbsp (15 ml) chopped fresh chives, plus extra for garnish
½ tsp (2 ml) finely grated lemon zest
1 to 2 lbs (500 g to 1 kg) multi-coloured heirloom tomatoes, thinly sliced
salt and pepper, to taste
Instructions
- Preheat oven to 375 F (190 C). Line a large rimmed baking tray with parchment paper and set aside.
- Lay 1 sheet of phyllo on baking sheet, keeping remaining phyllo covered with a damp kitchen towel to prevent drying out. Brush lightly with olive oil and sprinkle all over with 1 tbsp (15 ml) breadcrumbs. Repeat layering with remaining phyllo, olive oil and breadcrumbs. Finish top layer with a brushing of oil.
- In a medium bowl, stir together ricotta cheese, parmesan, basil, chives and lemon zest until well combined. Spread evenly over top of layered phyllo dough, leaving a 1-in (2.5 cm) border around edges.
- Bake until phyllo is golden brown and crisp, about 25 to 28 minutes. Let tart base cool for 10 minutes before arranging tomato slices on top. Season with salt and pepper to taste before garnishing with additional basil leaves and chopped chives, if desired. Cut into squares and serve.