Thai Steak Salad
Ingredients
Serves 2 to 4
2 tbsp (30 ml) sugar
1 tsp (5 ml) minced garlic
1 to 2 Thai chilies, thinly sliced, or to taste
2 tsp (10 ml) minced cilantro stems
3 tbsp (45 ml) lime juice
1 tbsp (15 ml) orange juice
1 tbsp (15 ml) fish sauce
3 tsp (15 ml) vegetable oil, divided
8 oz (250 g) flank or skirt steak
2 baby cucumbers, cut into chunks
¼ red onion, sliced
2 cups (500 ml) mixed greens
3 oz (90 g) pea shoots
1 small handful cilantro leaves
1 small handful mint
2 radishes, thinly sliced
lime wedges, for garnish
Instructions
- Using a mortar and pestle, small blender or mini food processor, crush or blend sugar, garlic, chili and cilantro stems into a paste. Mix in lime juice, orange juice, fish sauce, 1 tbsp (15 ml) water and 2 tsp (10 ml) vegetable oil.
- Marinate steak in half of the fish sauce mixture (set other half aside to dress salad) for at least an hour, and up to overnight, in refrigerator. The longer you marinate, the more flavourful and tender your steak will be.
- Remove steak from marinade and pat dry. Allow to sit at room temperature for 1 hour.
- Preheat oven to 350 F (180 C).
- Heat remaining 1 tsp (5 ml) oil in a grill pan, or heavy-bottomed ovenproof frying pan, over medium-high heat. Sear steak for about 2 minutes per side, then transfer to oven. Roast for about 8 to 10 minutes, or until it reaches an internal temperature of 130 F (54 C). Remove steak from oven and allow to rest on a plate for 10 minutes. Slice thinly against the grain.
- In a bowl, toss remaining ingredients together and arrange on side of a serving platter. Lay steak on other side. Drizzle with dressing and serve with additional dressing on side.
Drink Pairings
Sesame Chicken Zucchini Noodle Salad
Ingredients
Serves 2 to 4
2 tbsp (30 ml) cilantro leaves, roughly chopped
2 tsp (10 ml) dried goji berries
1 tsp (5 ml) sesame oil
2 tsp (10 ml) soy sauce
2 tsp (10 ml) rice vinegar
1 tsp (5 ml) honey
½ tsp (2.5 ml) white sesame seeds
½ tsp (2.5 ml) black sesame seeds
1 pinch chili flakes or chopped fresh chili, or to taste
8 oz (250 g) cooked chicken breast, shredded
1 medium zucchini, spiralized
1 small carrot, peeled and julienned
½ cup (125 ml) shredded red cabbage
¼ cup (60 ml) edamame beans, blanched
2 tbsp (30 ml) roasted cashews, roughly chopped
salt and pepper, to taste
Instructions
- To make dressing, whisk first 9 ingredients together in a bowl.
- In a large bowl, mix remaining ingredients together, toss with dressing and season with salt and pepper to taste. Serve immediately.
Drink Pairings
Avocado Toast Salad
Ingredients
Serves 2 to 4
1 small loaf focaccia bread, cut into 2-in (5 cm) cubes
2 tbsp (30 ml) extra-virgin olive oil, divided
salt and pepper, to taste
4 cups (1 L) Little Gem lettuce
1 large avocado, cut into large chunks
4 semi-dried sun-dried tomatoes, sliced
2 tbsp (30 ml) pickled red onion, make ahead, recipe follows
4 radishes, cut into wedges
1 tbsp (15 ml) sweet pickled baby peppers
4 chives, cut into 1-in (2.5 cm) pieces
½ lemon, cut into wedges
1 tbsp (15 ml) lemon juice
1 tbsp (15 ml) extra-virgin olive oil
FOR PICKLED RED ONION:
¾ cup (175 ml) white wine vinegar
3 tbsp (45 ml) sugar
1 tbsp (15 ml) salt
1 medium red onion, thinly sliced
Instructions
- Preheat oven to 375 F (190 C).
- Toss focaccia cubes with 1 tbsp (15 ml) olive oil and season with salt and pepper, to taste. Bake until golden brown, about 10 minutes. They should still be soft in middle. Allow to cool.
- Arrange focaccia cubes, lettuce, avocado, sun-dried tomatoes, red onion, radish, peppers, chives and lemon wedges on a platter.
- Whisk together lemon juice and remaining 1 tbsp (15 ml) olive oil with salt and pepper, to taste. Dress salad with vinaigrette right before serving.
- To make Picked Red Onion, in a small saucepan, bring vinegar, 3 tbsp (45 ml) water, sugar and salt to a boil and simmer until sugar and salt have dissolved. Allow to cool to room temperature.
- Put onions in a glass container. Pour vinegar mixture over onions and cover with a lid. Allow to sit in refrigerator overnight. Makes 2 cups (500 ml).
Drink Pairings
Everything Bagel-Spiced Lox Salad served with Green Goddess Dressing
Ingredients
Serves 2 to 4
1 tbsp (15 ml) capers, drained and dried on a paper towel
4 cups (1 L) mixed greens
8 oz (250 g) lox (cold smoked salmon)
1 small avocado, cut into wedges
2 tbsp (30 ml) finely chopped red onion
¼ cup (60 ml) peas, fresh or frozen, blanched
1 tbsp (15 ml) Everything Bagel Spice, make ahead, recipe follows
½ lemon, cut into thin slices, for garnish
¼ cup (60 ml) Green Goddess Dressing, make ahead, recipe follows
FOR EVERYTHING BAGEL SPICE:
1 tbsp (15 ml) poppy seeds
1 tbsp (15 ml) sesame seeds
1 tbsp (15 ml) dried minced garlic
1 tbsp (15 ml) dried minced onion
1 tsp (5 ml) seasoning salt
FOR GREEN GODDESS DRESSING:
½ cup (125 ml) sour cream
¼ cup (60 ml) mayonnaise
¼ cup (60 ml) lemon juice
1 cup (250 ml) mixed green herbs (e.g. tarragon, parsley, chives, chervil, or as desired)
2 anchovy fillets
2 tsp (10 ml) Worcestershire sauce
salt and pepper, to taste
Instructions
- In a small saucepan, heat oil to 375 F (190 C). Deep-fry capers until opened and crisp, about 1 to 2 minutes. Using a slotted spoon, remove from oil and drain on paper towel.
- Place greens on a platter, then arrange lox and avocado over top.
- Sprinkle crispy capers, red onion, peas and Everything Bagel Spice over salad.
- Garnish with lemon slices and serve with Green Goddess Dressing on side.
- To make Everything Bagel Spice, mix all ingredients together. Store in an airtight container at room temperature.
- To make the Green Goddess Dressing, blend all ingredients in a blender until smooth. Can be stored in refrigerator for up to 3 days in an airtight container. Makes 1 cup (250 ml) dressing.
Drink Pairings
Harissa and Maple Roasted Carrots
Ingredients
Serves 8
3 tbsp (45 ml) harissa paste
3 tbsp (45 ml) grapeseed oil
3 tbsp (45 ml) maple syrup
2 garlic cloves, minced
1 tsp (5 ml) ground cumin
kosher salt and black pepper, to taste
2½ lbs (1.25 kg) small rainbow carrots, scrubbed and trimmed
¼ cup (60 ml) unsalted pistachios, roughly chopped
2 oz (60 g) sheep’s milk feta cheese, crumbled
1 tbsp (15 ml) finely chopped chives
Instructions
- Preheat oven to 425 F (220 C).
- In a large bowl, whisk together harissa, oil, maple syrup, garlic, cumin and a pinch of salt and pepper. Add carrots and toss to coat.
- Transfer carrots and any extra harissa mixture to a roasting pan in a single layer. Roast, tossing occasionally, until carrots are tender and starting to caramelize, about 35 to 40 minutes.
- Transfer to a platter and garnish with pistachios, feta and chives. Carrots may be roasted up to 6 hours ahead. Allow to cool; cover and chill. Bring to room temperature or reheat before serving.
Drink Pairings
Coconut Orange Bundt Cake
Ingredients
Serves 12
1 cup (250 ml) unsalted butter, plus extra for greasing
2½ cups (625 ml) all-purpose flour, plus extra for dusting
¾ cup (175 ml) unsweetened shredded coconut
1¼ cup (310 ml) granulated sugar
3 large eggs
2 navel oranges, organic if possible (Oranges are blended whole, so use organic or wash well)
¼ tsp (1 ml) salt
¼ tsp (1 ml) baking soda
2 tsp (10 ml) baking powder
1½ cups (375 ml) icing sugar
2 tbsp (30 ml) + 2 tsp (10 ml) coconut milk
½ tsp (2.5 ml) finely grated orange zest
Instructions
- In a small saucepan, melt butter over medium heat. Whisk butter constantly until it smells nutty and brown specks start to form on bottom of saucepan. Remove from heat and carefully pour browned butter into a small bowl, scraping bottom of saucepan to collect any browned solids. Set aside to cool to room temperature.
- Meanwhile, preheat oven to 325 F(170 C). Grease a 10-cup (2.4 L) Bundt pan and dust with flour. Set aside.
- Place coconut on a baking tray and toast in oven until golden brown and fragrant, about 6 to 8 minutes. Set aside.
- In bowl of a stand mixer fitted with paddle attachment, cream together browned butter and granulated sugar until fluffy, about 5 minutes. Beat in eggs 1 at a time.
- Trim ends of oranges and discard. Cut oranges into chunks and remove seeds before placing in a food processor, peel and all, fitted with steel blade attachment. Pulse until mostly smooth but not completely puréed. Measure out 1½ cups (375 ml) orange purée and add to batter along with ½ cup (125 ml) toasted coconut. Combine until well blended, then sift in 2½ cups (625 ml) flour, salt, baking soda and baking powder. Beat until just combined, with no flour pockets. Pour batter into prepared pan and smooth top with offset spatula or spoon.
- Bake until risen and a wooden skewer inserted into centre comes out with just a few crumbs clinging to it, about 55 to 60 minutes. Cool in pan on a wire rack for 10 minutes, then invert cake onto rack and allow to cool to room temperature.
- Once cooled, make glaze. In a medium bowl, whisk together icing sugar, coconut milk and orange zest. Adjust consistency to taste, adding more icing sugar for a thicker glaze or more coconut milk for a thinner glaze. Spoon on top of cake and sprinkle with remaining ¼ cup (60 ml) toasted coconut. Allow to set at room temperature for 15 to 30 minutes before slicing and serving.
Drink Pairings
Pea, Mint and Preserved Lemon Tart
Ingredients
Serves 8
1 lb (500 g) fresh or frozen peas
1 tbsp (15 ml) olive oil, plus extra for brushing
4 green onions, trimmed and sliced
salt and black pepper, to taste
1 x 14 oz (398 ml) can white beans
1 large egg
1 preserved lemon, flesh discarded and rind finely minced (Available at specialty grocery stores)
½ cup (125 ml) pitted green olives, roughly chopped
¼ tsp (1 ml) red pepper chili flakes
½ cup (125 ml) packed mint leaves, roughly chopped
½ cup (125 ml) packed flat-leaf parsley leaves, roughly chopped
1 box (10 sheets) phyllo pastry
Instructions
- Place an oven rack in lower third of oven and preheat to 425 F (220 C).
- Bring a medium saucepan of salted water to a boil over high heat and cook peas until tender, about 1 to 4 minutes, depending on whether peas are fresh or frozen. Drain and set aside.
- Heat 1 tbsp (15 ml) olive oil in a 10-in (25 cm) cast iron pan over medium heat and sauté green onions with a pinch of salt until softened, about 4 minutes. Set aside.
- In a food processor fitted with steel blade attachment, blend white beans, egg and half the peas until smooth. Transfer to a large bowl and stir in remaining peas, sautéed green onions, preserved lemon, olives, chili flakes, mint, parsley and a good pinch each of salt and pepper until well combined. Set aside.
- Unroll phyllo sheets to lay flat on counter and cover with a clean, damp tea towel to prevent from drying out. Place 1 phyllo sheet in front of you and brush generously with olive oil. Place another phyllo sheet on top of first and brush with olive oil. Repeat stacking and brushing until you have 5 phyllo sheets total. Gently press phyllo stack into cast iron pan used to sauté green onions, letting it hang over edge. Repeat stacking and brushing of phyllo sheets until you have another stack of 5. Gently press second phyllo stack into pan at a 90-degree angle to the last stack, again letting it hang over edges.
- Spoon filling into middle of pastry and spread evenly across base. Crinkle up excess phyllo from overhang to form a wavy, textured crust around filling. Cook over medium heat for 3 minutes to crisp up bottom of pastry. Transfer to oven and bake until pastry is golden brown and crisp, about 20 to 25 minutes. Remove from oven and allow to cool for 15 minutes before serving.
Drink Pairings
Orange Roast Leg of Lamb
Ingredients
Serves 8
4 lb (2 kg) bone-in leg of lamb, set out at room temperature for 1 hour
2 tsp (10 ml) fennel seeds
4 garlic cloves, divided, minced
¼ cup (60 ml) unsalted butter, room temperature
2 navel oranges
salt, to taste
2 mandarin oranges
2 cups (500 ml) packed flat-leaf parsley
2 green onions, trimmed, roughly chopped
½ cup (125 ml) whole blanched almonds
½ cup (125 ml) olive oil
Instructions
- Preheat oven to 400 F (200 C).
- Using a mortar and pestle, gently pound fennel seeds to break them up a bit. Alternatively, crush under a heavy pot or pan. Transfer to a bowl along with 3 minced garlic cloves, butter, finely grated zest of 1 orange and a good pinch of salt. Stir to combine and set aside.
- Pat lamb dry with paper towel and make a dozen or so deep cuts all over meat with point of a sharp knife. Use a teaspoon or finger to push some of butter mixture into cuts, then smear rest all over leg. Place in a roasting pan. Halve the zested orange and squeeze juice over lamb. Thickly slice half of remaining orange and mandarins, peel and all, removing seeds if necessary, and arrange on top of lamb.
- Cover roasting pan with tinfoil and roast for 45 minutes. Remove tinfoil, baste leg with any juices in bottom of roasting pan, or, if not much juice is present, use extra orange juice and continue to roast for another 45 minutes to 1 hour for medium rare. An instant-read thermometer, inserted 2-in (5 cm) into thickest part of leg should register 130 F (54 C).
- Meanwhile, make parsley sauce. In a food processor, pulse parsley, green onions, remaining garlic and almonds until finely chopped. With motor running, gradually add olive oil. Season with salt and juice from half of remaining orange, to taste. Set aside until ready to serve.
- Transfer cooked lamb to a cutting board and allow to rest for 20 to 30 minutes. Slice and serve with parsley sauce on side.
Drink Pairings
Cashew Pesto-Stuffed Mushrooms
Ingredients
Serves 10
15 to 20 small cremini mushrooms
½ cup (125 ml) raw cashews, soaked overnight and drained
1 cup (250 ml) packed fresh basil leaves
1 garlic clove, minced
½ cup (125 ml) grated Parmesan
½ lemon, juice only
¼ cup (60 ml) olive oil, plus extra as needed
salt and pepper, to taste
¼ cup (60 ml) roasted cashews, for garnish (optional)
Instructions
- Preheat oven to 375 F (190 C). Line a baking sheet with parchment paper.
- Gently clean mushroom caps with a damp cloth to remove any dirt. Remove stems and place caps upside down on lined baking sheet.
- In a food processor, pulse drained cashews until the size of rice. Add basil, garlic, Parmesan and lemon juice and process on medium speed, slowly streaming in olive oil until combined. Add more olive oil, 1 tsp (5 ml) at a time if necessary, but pesto should be quite firm and thick; if too runny, it will seep out while baking. Season pesto with salt and pepper.
- Using a small spoon, fill each mushroom cap with about 1 tsp (5 ml) pesto. Refrigerate until ready to serve.
- Bake for 15 to 20 minutes, or until mushrooms are soft. Serve warm.
- Garnish with a roasted cashew.
Drink Pairings
Whipped Feta Dip
Ingredients
Serves 8 to 10
1 cup (250 ml) crumbled feta, room temperature
3 tbsp (45 ml) warm water
4 tbsp (60 ml) olive oil, divided
1 tbsp (15 ml) sour cream
½ lemon, zest only
1 garlic clove, minced
1 tsp (5 ml) honey
½ tsp (2.5 ml) dried oregano
black pepper, to taste
assorted vegetables, to serve, such as radishes, julienned peppers, sliced cucumbers, cherry tomatoes, carrots, cauliflower florets and blanched broccoli and asparagus
pita chips, to serve
Instructions
- In a food processor, blend all ingredients (except 1 tbsp (15 ml) olive oil) on high until smooth, about 3 minutes. For an even silkier dip, blend again in a high-speed blender until a whipped texture is achieved, about 1 minute.
- Finish dip with 1 tbsp (15 ml) olive oil and serve with your favourite assorted vegetables and pita chips.