
GRILLED BROCCOLI CAESAR SALAD
Ingredients
Serves 6
½ cup (125 ml) plain Greek yogurt
⅓cup (75 ml) grated Parmesan, plus extra for serving
1 tsp (5 ml) Worcestershire sauce
½ tsp (2.5 ml) anchovy paste
1 tsp (5 ml) Dijon mustard
1 tbsp (15 ml) fresh lemon juice
1 garlic clove, minced
kosher salt and black pepper, to taste
3 medium broccoli crowns, separated into large florets
¼ cup (60 ml) extra-virgin olive oil, divided
3 slices sourdough bread, each about 1-in (2.5 cm) thick
4 cups (1 L) mixed hearty greens
Instructions
- Preheat grill to medium-high. You may also place a vegetable basket over grill to preheat if you have one.
- To make dressing, in a medium bowl, whisk together yogurt, Parmesan, Worcestershire sauce, anchovy paste, mustard, lemon juice and garlic until thoroughly combined. Season to taste with salt and pepper, then set aside. If dressing is very thick, add water 1 tbsp (15 ml) at a time until desired consistency is reached.
- In a large bowl, add broccoli florets and drizzle with 2 tbsp (30 ml) oil. Toss to coat. Brush both sides of sourdough bread slices with remaining 2 tbsp (30 ml) oil. Cook bread on grill, turning a couple of times, until grill marks appear on both sides, about 3 minutes total. Set aside on a wire rack to cool. Cook broccoli on grill, turning occasionally, until tender and lightly charred, about 5 to 7 minutes total. Transfer to a plate.
- To serve, arrange greens on a serving platter and top with grilled broccoli. Drizzle with dressing and garnish with torn pieces of grilled sourdough bread and some extra shavings of Parmesan, if desired.
Drink Pairings

KIMCHI POTATO SALAD
Ingredients
Serves 6
¼ cup (60 ml) dark brown sugar
¼ cup (60 ml) fresh lime juice
¼ cup (60 ml) fish sauce
¼ cup (60 ml) water
¼ cup (60 ml) dry white wine
1 garlic clove, minced
2 red Thai chilies, minced, with or without seeds
1 ½ cups (375 ml) kimchi, homemade or store-bought, divided
1½ lbs (750 g) sweet potato scrubbed, cut into ¾-in (2 cm) chunks
1½ lbs (750 g) small new potatoes, halved
1½ cups (375 ml) celery chopped crosswise into ¼-in (0.5 cm) crescents
½ cup (125 ml) diced red onion
½ cup (125 ml) chopped fresh cilantro leaves and tender stems
Instructions
- To make dressing, in a blender, mix brown sugar, lime juice, fish sauce, ¼ cup (60 ml) water, wine, garlic and chilies until sugar has dissolved. Add ½ cup (125 ml) kimchi and blend until well combined and smooth. Transfer to a large bowl. Roughly chop remaining 1 cup (250 ml) kimchi and stir into dressing. Set aside.
- To prepare potatoes, set a steamer basket over a large saucepan filled with just enough water to touch bottom of basket. Add potatoes, cover and bring to a hard simmer over medium-high heat. Cook until potatoes are tender when pierced with a fork, about 15 to 20 minutes. Transfer potatoes in a single layer to a baking tray and let cool for at least 5 minutes. Alternatively, if you don’t have a steamer basket, place potatoes in a large saucepan, add cold water to cover and bring to a boil over high heat. Cook until tender when pierced with a fork, about 20 to 30 minutes. Drain and transfer in a single layer to a baking tray and let cool for at least 5 minutes.
- To large bowl with dressing add celery, onion, cilantro and mix well. Add potatoes and gently fold into dressing to coat. Cover and refrigerate for at least 1 hour or until you are ready to enjoy. Potato salad will keep refrigerated for up to 3 days.
Drink Pairings

LAMB CHOPS WITH PICKLED WATERMELON SALAD
Ingredients
Serves 6-8
LAMB CHOPS
½ cup (125 ml) light brown sugar
½ cup (125 ml) water
½ cup (125 ml) low sodium soy sauce
¼ cup (60 ml) unseasoned rice vinegar
3 green onions, trimmed and thinly sliced
4 garlic cloves, minced
2 tbsp (30 ml) grated ginger
¼ cup (60 ml) packed cilantro leaves and tender stems
1 tbsp (15 ml) sambal oelek
1 tbsp (15 ml) sesame oil
1 tsp (5 ml) freshly ground black pepper, plus extra to taste
2 racks of lamb, frenched, about 2 lbs (1 kg) total
¼ cup (60 ml) Dijon mustard
PICKLED WATERMELON
1/3 cup (75 ml) white wine vinegar
½ tsp (2.5 ml) ground coriander
2 tbsp (30 ml) fresh lime juice
1 small shallot, finely chopped
1 tsp (5 ml) clover honey
¼ cup (60 ml) extra-virgin olive oil
¼ cup (60 ml) grapeseed oil
kosher salt, to taste
3 lbs (1.5 kg) chopped into triangles, peeled, seedless watermelon
4 cups (1 L) yellow cherry tomatoes, halved
2 cups (500 ml) packed baby greens of choice (arugula, spinach or kale are all good options)
Instructions
- Start recipe a day ahead by marinating lamb. To make marinade, in a small saucepan stir together brown sugar and ½ cup (125 ml) water over medium-high heat until sugar has melted and mixture is at a strong simmer, about 4 minutes. Lower heat to medium and let mixture simmer until reduced to ¼ cup (60 ml). Remove saucepan from heat and whisk in soy sauce, rice vinegar, green onions, garlic, ginger, cilantro, sambal oelek, sesame oil and pepper. Set aside to cool to room temperature.
- Once marinade has cooled, transfer to a large, resealable plastic bag. Brush lamb racks generously with mustard and add to marinade in bag. Place bag in a baking dish and refrigerate, turning occasionally, for at least 6 hours and up to 24 hours.
- On the day you are ready to serve lamb, make Pickled Watermelon. In a medium bowl, whisk together vinegar, coriander, lime juice, shallot, honey and oils until well combined. Season vinaigrette to taste with salt and pepper.
- Place watermelon in a large, non-reactive bowl and add ½ cup (125 ml) vinaigrette and gently toss to coat. Cover and refrigerate, stirring occasionally, for 1 hour to lightly pickle watermelon.
- Preheat grill to medium-high heat.
- Transfer lamb from bag, leaving some marinade clinging to surface, onto a cutting board. Cut racks into two-bone sections and set aside. Pour marinade from bag into a small saucepan and bring to a boil over high heat. Reduce heat to medium and let simmer for 3 minutes. Remove warm marinade from heat and set aside.
- Grill lamb chops until grill marked, about 2 minutes per side. Using a brush, baste each meaty end of chop generously with reserved and warmed marinade. Return chops to grill and cook, turning once, until cooked to desired doneness, about another 2 to 4 minutes per side. Transfer to a platter.
- Add tomatoes and baby greens to bowl of watermelon. Gently toss together and add 1 to 2 tbsp (15 to 30 ml) of vinaigrette, if needed. Season to taste with salt.
- To serve, place two thirds of watermelon salad on a large platter, top with lamb and then with rest of watermelon salad. Serve any remaining vinaigrette alongside.
Drink Pairings

PIMM’S-GLAZED CHICKEN WITH STRAWBERRY CUCUMBER SALSA
Ingredients
Serves 4
8 bone-in chicken thighs
3 tbsp + ½ cup (170 ml) Pimm’s No. 1 Cup, divided
tbsp (15 ml) tamari
1 garlic clove, minced
2 tsp (10 ml) grated ginge
tsp + 1 tbsp (25 ml) clover honey, divided
tsp (10 ml) white miso paste, divided
2 tbsp (30 ml) orange marmalade
1 tbsp (15 ml) apple cider vinegar
1½ cups (375 ml) sliced strawberries
½ English cucumber, diced
½ small red onion, finely diced
¼ cup (60 ml) packed fresh basil leaves, torn
¼ cup (60 ml) packed fresh mint leaves, torn
tbsp (30 ml) extra-virgin olive oil
2 tsp (10 ml) each fresh lemon, lime and orange juice
Instructions
- To marinate chicken, in a large, non-reactive bowl, whisk together 2 tbsp (30 ml) Pimm’s, tamari, garlic, ginger, 1 tsp (5 ml) honey and 1 tsp (5 ml) miso until well-combined. Add chicken and toss well in marinade. Cover and refrigerate, letting chicken marinate at least 2 hours and up to 24 hours.
- While chicken is marinating, make glaze. In a small saucepan, stir together ½ cup (125 ml) Pimm’s, 1 tbsp (15 ml) honey and 1 tsp (5 ml) miso along with marmalade and vinegar. Place over medium heat and bring to a hard simmer while stirring constantly. Let mixture simmer, stirring often, until thickened and syrupy, about 5 minutes. Remove from heat and set aside to cool to room temperature. Glaze can be made up to 1 week ahead and stored in an airtight container in refrigerator.
- When ready to cook chicken, preheat grill to medium-high heat. While grill heats up, remove chicken from refrigerator and allow to sit in marinade at room temperature for 30 minutes.
- Remove chicken thighs 1 at a time from marinade and pat each dry with paper towel. Transfer chicken to grill and cook with lid closed, turning and basting with the glaze every 3 to 5 minutes until golden brown, grill marked and cooked through, about 20 to 25 minutes total. Transfer chicken to a platter and set aside to rest while preparing strawberry cucumber salsa.
- To make a chunky strawberry cucumber salsa, in a large bowl, gently toss together strawberries, cucumber, red onion, basil leaves, mint leaves, olive oil, citrus juices, remaining 1 tbsp (15 ml) Pimm’s and 1 tsp (5 ml) honey. Set aside to marinate together for 10 minutes.
- To serve, drizzle chicken with any remaining glaze and serve alongside strawberry cucumber salsa.
Drink Pairings

Bourbon Molasses Pork Ribs
Ingredients
Serves 4
1 tbsp (15 ml) barbecue dry rub mix
2 tbsp (30 ml) brown sugar, divided
2 tsp (10 ml) kosher salt
¼ tsp (1 ml) freshly ground black pepper
1 pinch cayenne pepper
2 racks baby back ribs, silver skin removed
1 cup (250 ml) barbecue sauce
3 tbsp (45 ml) bourbon
2 tbsp (30 ml) molasses
2 tbsp (30 ml) apple cider vinegar
1 tbsp (15 ml) ketchup
Instructions
- Preheat oven to 300 F (150 C).
- In a small bowl, mix barbecue dry rub, 1 tbsp (15 ml) brown sugar, salt, black pepper and cayenne. Sprinkle rub evenly over both sides of ribs then wrap well in heavy duty foil, place on a baking tray and bake in oven until fork-tender, 3½ to 4 hours. This can be done up to 2 days ahead of serving. (If serving later, let cool completely and store in refrigerator.)
- Meanwhile, place remaining ingredients (including remaining 1 tbsp (15 ml) sugar) in a small saucepan and cook over medium heat until reduced by half, about 10 to 15 minutes. Set aside. (Or refrigerate if not using within one hour.)
- Preheat barbecue to medium, then cook ribs, turning constantly and brushing with barbecue sauce, until hot and glazed well with sauce. Serve with your favourite sides.
Drink Pairings

MEZCAL PRAWN TACOS
Ingredients
Serves 4
1 small white onion
3 tbsp (45 ml) white wine vinegar
3 tbsp (45 ml) water
2 tbsp (30 ml) granulated sugar
1 tsp (5 ml) salt, plus extra to taste
36 peeled and deveined prawns, dried well with a paper towel
2 tbsp (30 ml) mezcal (or use reposado tequila)
1 tsp (5 ml) cumin
1 tsp (5 ml) honey
½ cup (125 ml) crema (or sour cream)
1 tbsp (15 ml) chilies in adobo, chopped
1 tbsp (15 ml) extra-virgin olive oil
3 limes, divided
1 avocado, peeled, pitted and cut into 1-in (2.5 cm) chunks
1 handful cilantro leaves
¼ small red cabbage, thinly shaved
1 jalapeño or serrano chili, thinly sliced
12 corn tortillas, warmed according to package instructions
Instructions
- To make pickled onions, thinly slice half the onion, chop remaining onion and set aside for later. In a jar, mix vinegar, water, sugar and salt until sugar and salt have dissolved. Add sliced onions to liquid and refrigerate for at least 1 hour, or up to 5 days.
- To make mezcal prawns, in a medium bowl, mix prawns, mezcal, cumin, honey and salt to taste. Let marinate in refrigerator for 10 to 15 minutes.
- In a small bowl, mix crema and chilies. Season to taste with salt and pepper and set aside.
- Heat a non-stick pan over medium heat. Add ½ tbsp (7.5 ml) olive oil and half the prawns and cook for 2 to 3 minutes, or until opaque all the way through, flipping halfway through cooking. Transfer to a platter. Cook remaining prawns, then toss with juice of 1 lime. Quarter remaining limes.
- To assemble tacos, place 3 prawns per tortilla, top with prepared toppings: avocado, cilantro, cabbage, jalapeños, crema mixture and pickled onions.
Drink Pairings

GIN-CURED SALMON SKEWERS SERVED WITH BOILED POTATOES, CUCUMBER SALAD AND DILL SAUCE
Ingredients
Serves 4
24 oz (680 g) wild salmon
1 tbsp (15 ml) kosher salt, plus extra to cook potatoes
1 tbsp (15 ml) gin
4 sprigs fresh dill, divided
1 tbsp (15 ml) granulated sugar
1 pinch caraway seeds
1 tbsp (15 ml) + 2 tsp (10 ml) extra-virgin olive oil, divided 8 wooden skewers
8 small yellow potatoes, peeled and halved
1 tbsp (15 ml) salted butter
¾ cup (175 ml) sour cream
1 tbsp (15 ml) minced red onion
4 baby cucumbers
2 tsp (10 ml) white wine vinegar
1 lemon, zest and juice
Instructions
- Preheat oven to 300 F (150 C). Cut salmon into 12 even cubes and toss together with 1 tbsp (15 ml) salt, gin, 1 sprig dill, sugar and caraway seeds. Place in container with a lid and refrigerate for 15 minutes, to cure. Remove from refrigerator, rinse well and dry thoroughly with a paper towel. Toss with 1 tbsp (15 ml) olive oil, then skewer 3 pieces of salmon per skewer.
- Cook potatoes in simmering salted water just until tender, about 10 to 15 minutes, depending on size of potatoes. Drain and toss with butter.
- Place salmon skewers on a parchment-lined baking sheet and bake until salmon is cooked through and flakes easily, about 10 to 12 minutes.
- While potatoes and salmon are cooking, the make dill sauce. To make sauce, chop remaining dill leaves and combine in a small bowl with sour cream, red onion and salt and pepper to taste. Set aside.
- Slice cucumbers on the bias and toss with remaining olive oil, vinegar and salt and pepper to taste.
- Serve 2 salmon skewers per person along with cucumber salad, potatoes and dill sauce. Garnish cucumbers with remaining dill.
Drink Pairings

Fried Chicken with Pineapple Hot Sauce
Ingredients
Serves 6
PINEAPPLE HOT SAUCE
12 oz (340 g) fresh pineapple, cut into chunks
1 lime, zest and juice
2 Thai red chilies, seeded and finely chopped
½ tsp (2.5 ml) smoked paprika
½ tsp (2.5 ml) ground cayenne
½ tsp (2.5 ml) kosher salt
1 tbsp (15 ml) clover honey
1 tbsp (15 ml) unsalted butter
FRIED CHICKEN
1½ lbs (750 g) boneless, skinless chicken thighs (about 6 thighs), cut in half
2 large eggs, lightly beaten
1½ tsp (7 ml) smoked paprika
kosher salt, to taste
freshly ground black pepper, to taste
½ cup (125 ml) all-purpose flour
½ cup (125 ml) cornstarch
1 tbsp (15 ml) dried oregano
oil, for frying
1 green onion, thinly sliced, for garnish
Instructions
- Start by making Pineapple Hot Sauce. In a blender, purée pineapple chunks until smooth. Pour into a medium saucepan along with lime zest and juice, chilies, smoked paprika, cayenne and salt. Bring to a hard simmer over medium-high heat and let cook, stirring very often, for 5 minutes. Add honey and cook another minute, stirring constantly. Transfer sauce to a heatproof bowl and stir in butter. Set aside to cool to room temperature. Sauce may be made ahead and refrigerated in an airtight container for up to 5 days before using.
- To make Fried Chicken, start by setting out 2 medium bowls on a clean work surface. In 1 bowl, whisk together eggs and smoked paprika along with a good pinch of salt and black pepper. In other bowl, whisk together flour, cornstarch and oregano. Set aside.
- In a large, heavy-bottomed stockpot, pour 3-in (8 cm) oil. Heat oil to 350 F (180 C) over medium heat.
- While oil is heating, dredge chicken. Dip each piece of chicken into flour mixture, shaking off any excess before dipping in egg mixture then back into flour mixture, to coat. Transfer to a wire rack and repeat with remaining chicken pieces. Working in batches, fry a few chicken pieces at a time, making sure not to crowd pot, turning occasionally until golden brown all over, about 5 minutes total. Place chicken on a paper towel-lined baking tray and lightly sprinkle with salt. Repeat with remaining chicken.
- Arrange chicken on a platter garnished with a sprinkle of green onion, and serve with Pineapple Hot Sauce for dipping.
Drink Pairings

Spiced Grilled Pineapple with Maple Sesame Brittle
Ingredients
Serves 6
MAPLE SESAME BRITTLE
1 tbsp + 1 tsp (15 + 5 ml) maple syrup, divided
½ cup (125 ml) granulated sugar
7 tbsp (105 ml) unsalted butter
1 tbsp + 1 tsp (20 ml) water
1/3 cup (75 ml) sesame seeds
½ tsp (2.5 ml) flaky sea salt
SPICED GRILLED PINEAPPLE
¼ cup (60 ml) maple syrup
¼ tsp (1 ml) freshly grated ginger
2 limes, zest and juice
1 medium pineapple
vegetable oil, for brushing grills
small fresh mint and basil leaves, for garnish
1 cup (250 ml) whole milk plain yogurt, for serving
Instructions
- To make Maple Sesame Brittle, line a baking tray with parchment and set aside. In a medium, heavy-bottomed saucepan, add 1 tbsp + 1 tsp (20 ml) maple syrup, sugar, butter and water. Cook over medium-high heat, stirring until sugar has melted. Stop stirring and let mixture come to a hard simmer. Reduce heat to medium and cook, stirring occasionally, until mixture reaches 300 F (150 C). Stir in sesame seeds and salt then pour onto parchment-lined baking tray. Using a heatproof spatula, spread out in a thin layer. Set aside to let cool and harden.
- While brittle cools, prepare Spiced Grilled Pineapple. In a large bowl, whisk together ¼ cup (60 ml) maple syrup, ginger, juice from 2 limes and zest from 1 lime. (Set aside zest of second lime for serving). Top and tail pineapple and cut away rind, then quarter, core and cut into 1-in (2.5 cm) wide wedges. Add to bowl, toss to coat in maple syrup mixture and set aside to marinate for at least 30 minutes.
- While pineapples marinate, preheat grill to medium-high heat. Lightly oil grill. Add marinated pineapple spears and grill, turning occasionally, until grill-marked and warmed through, about 4 to 6 minutes total.
- To serve, arrange Spiced Grilled Pineapple spears on a serving platter and garnish with mint, basil and shards of Maple Sesame Brittle. Serve alongside a bowl of yogurt sprinkled with lime zest.
Drink Pairings

Halibut with Tequila Lime Pineapple
Ingredients
Serves 4
½ ripe pineapple, thinly sliced into ¼-in (0.5 cm) half moons
1 jalapeño, thinly sliced into rounds
1 tbsp (15 ml) fresh lime juice
¼ cup (60 ml) blanco tequila
¼ cup (60 ml) fresh orange juice
1 tbsp (15 ml) clover honey
1 tsp (5 ml) paprika
½ tsp (2.5 ml) cayenne pepper
kosher salt and freshly ground black pepper, to taste
1 lb (500 g) halibut, cut into 4 pieces
grapeseed oil, for greasing grill
Instructions
- Add pineapple and jalapeño to a shallow, non-reactive bowl and pour lime juice and tequila with a pinch of salt over top. Let sit, stirring occasionally, for at least 30 minutes or up to 8 hours.
- In an 8-in (20 cm) square baking dish, whisk together orange juice, honey, paprika, cayenne, and a good pinch of salt and pepper. Add halibut and gently turn each piece to coat in marinade. Let sit in marinade for 10 minutes.
- Preheat grill to medium-high.
- Oil grills, then add halibut. Grill until cooked through, about 3 to 4 minutes per side, brushing marinade over halibut, as it cooks. Once cooked, transfer to a platter.
- To serve, arrange drained tequila-lime pineapple on and around cooked halibut. Serve immediately.