< PreviousPAIRS WITHTODAYPlease enjoy our wines responsibly.PAIRS WITHKENDALL-JACKSON VINTNER’S RESERVE CHARDONNAYUSA $23.99 296566BOTTEGA PROSECCO TREVISO IL VINO DEI POETI BRUTItaly $17.99 95711SUMMER FRUIT PAVLOVA5 egg whites, at room temperature½ tsp (2.5 ml) salt1¼ cup + 4 tbsp (310 ml + 60 ml ) sugar, divided1¼ tbsp (22 ml) cornstarch2 tsp (10 ml) vanilla extract1¾ cup (425 ml) whipping cream 1 vanilla pod, cut open and scraped2 cups (500 ml) mixed summer fruit, such as raspberries, blackberries, nectarines and plums, pits removed and cut into wedgesmint leaves, for garnishpowdered sugar, for garnish1 Preheat oven to 275 F (140 C).2 When separating egg whites, it’s important there are absolutely no yolks. Any fat will prevent egg whites from fully whipping. In a clean mixing bowl, whip egg whites and salt with a mixer until foamy. While whipping, gradually add 1¼ cup (310 ml) sugar. Continue to whip until egg whites are stiff, soft and glossy. It should hold its shape when beater is pulled out of meringue. Fold in cornstarch and vanilla extract.3 Pour meringue onto a parchment-lined baking sheet and spread into an oval about 8 x 6-in (20 x 15 cm), pushing outside edge higher than middle, like a crater. Bake for about 2 hours. It can’t be overbaked unless it turns brown. After 2 hours, turn oven off and open oven door slightly. Allow pavlova to cool inside oven. Can leave it overnight.4 Whip cream with 1 tbsp (15 ml) sugar and vanilla beans to soft peaks. Set aside in refrigerator. Mix fruit with remaining 3 tbsp (45 ml) sugar and set aside in refrigerator.5 When ready to serve, place meringue on a serving platter. Place whipped cream on top and then fruit. Garnish with mint and powdered sugar.Serves 6PAIRS WITHL’HÉRITIER-GUYOT CRÈME DE CASSIS DE DIJONFrance $34.99 132241MISSION HILL RESERVE RIESLING ICEWINEBC VQA $56.99 240127 375 mlGREEN CHOPPED SALAD4 cups (1 L) summer lettuces and greens1181 cucumber, sliced into ribbons with a spiralizer, or cut into slices2 celery stalks, thinly sliced, plus leaves from celery heart1 cup (250 ml) pea shoots, can substitute for more summer greens½ red endive, thinly sliced¼ cup (60 ml) extra-virgin olive oil¼ cup (60 ml) champagne vinegar½ lemon, juice only1 tsp (5 ml) Dijon mustard1 tsp (5 ml) honey2 tbsp (30 ml) chives, sliced2 tbsp (30 ml) flat leaf parsley, chopped1 Arrange summer greens and vegetables on a large platter. Mix remaining ingredients together to make a vinaigrette, season to taste, then dress greens with vinaigrette. Serves 6PAIRS WITHGRAY MONK PINOT AUXERROISBC VQA $16.99 96222OYSTER BAY MARLBOROUGH ROSÉNew Zealand $19.99 888999Mexican Fiestafrom page 54BLOOD ORANGE SANGRIA 1 stalk lemongrass, outer tough leaves removed, finely chopped6 to 8 fresh mint leaves, plus extra for garnish2 tbsp (30 ml) fresh lemon juice2 cups (500 ml) chilled dry Riesling2 cups (500 ml) chilled blood orange juice, fresh if possible⅓ cup (75 ml) fresh grapefruit juice¼ cup (60 ml) fresh lime juice2 cups (500 ml) chilled sparkling wineblood orange wheels, for garnish1 Into a large pitcher, place lemongrass, mint and lemon juice and muddle until mixed. Stir in Riesling and blood orange, grapefruit and lime juices. Place in refrigerator to chill and infuse for at least a ½ hour to up to 2 hours. Strain into a clean large pitcher. 2 Pour ¾ cup (175 ml) citrus mix into ice-filled glasses. Top each with sparkling wine and garnish with orange wheels and mint.Serves 6 to 8PAIRS WITHJAUME SERRA CRISTALINO CAVA BRUTSpain $13.99 551218THE BEND IN THE RIVER RIESLINGGermany $12.99 501080PORK CARNITAS TOSTADAS 1 tbsp (15 ml) salt1 tsp (5 ml) pepper 1 tbsp + ½ tsp (15 ml + 2.5 ml) Mexican oregano or substitute oregano, divided1 tbsp + ¾ tsp (15 ml + 4 ml) ground cumin, divided1 large white onion, cut into large chunks, about 2-in (5 cm)8 garlic cloves, smashed2 oranges, juiced, or about 1 cup (250 ml) orange juice3 limes, juice only, divided2 bay leaves2 lbs (1 kg) skinless, boneless pork butt or shoulder, patted dry1 large red onion, finely diced, about ¼-in (0.5 cm)1 dozen ripe Roma tomatoes, seeded, finely diced, about ¼-in (0.5 cm) 2 cups (500 ml) finely chopped cilantro, plus extra for garnishbcliquorstores.com1194 jalapeños, seeded and finely chopped, divided, to taste2 green onions, finely chopped4 tbsp (60 ml) extra-virgin olive oil, divided2 avocadosvegetable oil, for frying12 to 16 6-in (15 cm) fresh corn tortillas4 garlic cloves, finely chopped2 x 19 oz (540 ml) cans black beans, rinsed and drained1 x 14 oz (398 ml) can low-sodium chicken stock½ head iceberg lettuce, finely shredded1 cup (250 ml) Mexican Queso Blanco or substitute feta, for garnish1 In a mixing bowl, mix together salt, pepper, 1 tbsp (15 ml) oregano, 1 tbsp (15 ml) cumin, white onion, 8 smashed garlic cloves, orange juice, juice from 2 limes and bay leaves, add pork and massage mixture to coat. Cover with plastic wrap and refrigerate overnight, turning occasionally to marinate.2 Transfer pork and marinade into bowl of a 24 cup (6 L) slow cooker. Cover and set on high heat for 5 to 6 hours, or until meat falls apart. Remove pork, reserving liquid, and shred with two forks. Transfer and spread shredded pork onto a foil-lined baking sheet, lightly sprayed with cooking oil. Pour about 1 cup (250 ml) of reserved liquid over pork to season. Broil for 5 to 10 minutes on high heat until meat becomes golden browned and crispy on edges.3 To make Pico de Gallo, in a large non-reactive mixing bowl, add red onion, tomatoes, cilantro, 2 to 3 jalapeños, green onions, juice from 1 lime and 2 tbsp (30 ml) olive oil. Gently mix and season to taste. Cover and refrigerate until ready to use. Peel, pit and finely dice avocado and fold into Pico de Gallo right before using. 4 In a deep skillet, pour enough vegetable oil to reach ½-in (1.25 cm) deep. Heat over medium heat until hot or until oil reaches 350 F (180 C). Carefully place whole tortilla into hot oil. Fry until lightly golden, about 1 minute or less, turning over half way. Drain on a paper towel-lined baking sheet. Repeat with remaining tortillas.5 To make Mexican Black Beans, heat a large, heavy saucepan over medium-high heat. Add 2 tbsp (30 ml) olive oil, chopped garlic, 1 jalapeño and ¾ tsp (4 ml) cumin. Sauté for 1 minute until softened, then add beans, ½ tsp (2.5 ml) oregano and stock, cook 10 minutes, stirring occasionally. Mash with potato masher and use a hand immersion blender and process until smooth. Continue boiling until thick, stirring frequently, about 8 to 10 minutes. Season to taste.6 To assemble, spread a couple tablespoons of Mexican Black Beans over a fried tortilla. Add a small handful of pork carnitas, about ¼ cup (60 ml), over black bean layer, then a handful of shredded lettuce. To garnish, add a dollop of Avocado Pico de Gallo, a sprinkle of cheese and chopped cilantro.Serves 10 to 12PAIRS WITHTRIVENTO TRIBU MALBECArgentina $13.99 870527 CORONA EXTRAMexico $13.79 186510 6 x 330 mlPlease drink responsibly.STUFFED POBLANO PEPPERS1 tbsp (15 ml) olive oil2 garlic cloves, finely chopped½ white onion, finely chopped¾ lb (340 g) fresh chorizo sausage, casings removed1 tsp (5 ml) ground cumin1 tbsp (15 ml) ancho chili powder or 1 to 2 chipotle chilies, finely chopped4 Roma tomatoes, seeded, ½-in (1.25 cm) diced2 cups (500 ml) cooked rice1 cup (250 ml) frozen or fresh corn kernels2 cups (500 ml) Mexican blend cheese (Monterey Jack and Cheddar blend), divided½ cup (125 ml) chopped cilantro4 to 6 poblano chilies, halved lengthwise and seeded¼ cup (60 ml) water1 Preheat oven to 350 F (180 C).2 In a skillet over medium-high heat, heat olive oil. Add garlic and onion, sauté until soft but not browning, about 3 to 4 minutes. Add chorizo and cook until browned and broken into small pieces. Stir in cumin, chili powder and tomatoes. Cook until tomatoes are softened, about 3 to 4 minutes. Remove skillet from heat. Stir in rice, corn, half of the cheese and cilantro and mix until well blended. 3 Fill poblano pepper halves with chorizo rice mixture. Place peppers in a baking dish and sprinkle remaining cheese over top. Pour water into bottom of dish then cover loosely with foil. Bake until peppers are tender, about 45 minutes to 1 hour.Serves 4 to 6PAIRS WITHDOS EQUIS XX ESPECIAL LAGERMexico $13.79 156174 6 x 355 mlVILLA MARIA MARLBOROUGH PRIVATE BIN SAUVIGNON BLANCNew Zealand $19.29 342360GRILLED FISH SERVED WITH TOMATILLO SALSA AND PICKLED RED ONIONS 1 large red onion, peeled and very thinly sliced¼ tsp (1 ml) black peppercorns¼ tsp (1 ml) cumin½ tsp (2 ml) Mexican oregano or substitute oregano2 garlic cloves, crushed1 bay leaf½ tsp (2.5 ml) salt¾ cup (175 ml) apple cider vinegar1 lemon, zested and juiced6 medium-sized tomatillos, husks removed and rinsed2 garlic cloves, whole1 whole jalapeño or serrano chili½ medium white onion, coarsely choppedhandful cilantro sprigs, coarsely chopped1 lime, juice only1 x 2 lb (1 kg) or 2 x 1 lb (500 g each) whole snapper or branzino, gutted and cleanedcorn tortillas, to serve1 To make Pickled Red Onions, place sliced red onions in a large mason jar or divide into 2 smaller jars. In a small saucepan, add peppercorns, cumin, oregano, crushed garlic, bay leaf, salt and apple cider vinegar. Bring to a boil over medium-high heat. Remove from heat and stir in lemon zest and juice. Pour hot vinegar spice mixture over red onions. Cover and refrigerate overnight. Can be kept up to 2 weeks refrigerated.2 To make Tomatillo Salsa, in a small saucepan, place tomatillos, whole garlic and chili and cover with water. Bring to a boil then reduce heat and simmer until soft, about 7 to 8 minutes. Remove from heat and drain. Allow to cool. Transfer to a blender and add chopped white onion, cilantro and lime juice. Process until smooth. Season to taste.bcliquorstores.com1213 Preheat a large, flat barbecue plate or cast iron griddle over medium heat and season with salt. Dry fish well and place on salted grill for 8 to 10 minutes. Flip over and grill for another 8 to 10 minutes. Check fish for doneness by making a small incision in the thickest part and checking meat closest to the spine. Serve with warm corn tortillas, salsa and pickled onions.Serves 4 to 6PAIRS WITHSANDHILL PINOT GRISBC VQA $18.99 169060EL PETIT BONHOMME RUEDA VERDEJOSpain $14.99 79046At the Lake Housefrom page 66ORZO SALAD2 tbsp (30 ml) neutral-flavoured oil2 zucchinis, cut into ½-in (1.25 cm) cubes4 cups (1 L) orzo, cooked and cooled¼ cup (60 ml) olive oil½ lemon, juice only1 cup (250 ml) Parmesan, grated½ cup (125 ml) pine nuts, toasted1 cup (250 ml) sun-dried tomatoes, chopped1 In a large cast iron skillet on medium heat, heat oil. Add zucchini. Cook for 10 to 15 minutes stirring occasionally. Zucchini should still firm with a bit of colour. Remove from pan and set aside.2 In a large mixing bowl, add cooled orzo. Dress with ¼ cup (60 ml) olive oil, lemon juice and season to taste. Go easy on salt because sun-dried tomatoes can be salty. Add cooled zucchini, Parmesan, toasted pine nuts and sun-dried tomatoes. Stir and serve. Serves 4 to 5PAIRS WITHMISSION HILL FIVE VINEYARDS PINOT BLANCBC VQA $14.99 300301RIONDO PROSECCO SPAGO NERO FRIZZANTEItaly $16.99 814319GRILLED VEGETABLE MEDLEY 1 each, yellow zucchini, green zucchini, small eggplant, yellow pepper, orange pepper, red onion½ cup (125 ml) green beans¼ cup (60 ml) neutral-flavoured oil ¼ cup (60 ml) olive oil½ shallot, diced1 tsp (5 ml) Dijon mustard1 tbsp (15 ml) red wine vinegar2 sprigs oregano, stems removed1 Preheat barbecue to medium-high heat. 2 Slice zucchinis, eggplant and peppers in half lengthwise. Cut red onion into quarters. Place all vegetables in a large bowl, add neutral oil and season to taste. Toss until everything is coated evenly. Place vegetables on grill and close lid for 10 minutes. Remove green beans and flip remaining vegetables and grill on other side for another 10 minutes or until all vegetables are fork tender. Remove and plate on a large serving platter.3 In a small saucepan on medium heat, heat olive oil. Add shallots and reduce heat to medium-low, cook for about 5 to 8 minutes until shallots are translucent. Remove from heat and add mustard and vinegar. Top vegetables with warm dressing and garnish with oregano leaves. Serves 3 to 5122PAIRS WITHMONSTER ROSÉBC VQA $15.99 486969LA CHABLISIENNE CHABLIS LA PIERRELÉEFrance $32.99 359844COD EN PAPILLOTE1 tbsp (15 ml) miso paste2 tbsp (30 ml) butter1 tsp (5 ml) honey1 tsp (5 ml) ginger, grated2 x 3 oz (90 g) cod fillets 1 Preheat oven to 375 F (190 C). 2 In a small bowl, mix together miso, butter, honey and ginger. Set aside. 3 Place each cod fillet on a square of parchment. Dab butter mixture evenly on each piece of fish. Fold parchment paper over fish and, beginning at one corner, make small overlapping pleats all the way around to seal edges completely. 4 Bake until fish is cooked through, about 12 to 15 minutes, depending on thickness of fish. Cut open papillotes and serve alongside a mixed green salad.Serves 2PAIRS WITHQUAILS’ GATE GEWÜRZTRAMINERBC VQA $16.99 585745LOUIS BERNARD CÔTES DU RHÔNE BLANCFrance $17.99 589432Cake Sandwichesfrom page 82TURMERIC-SPICED CHICKEN SMÖRGÅSTÅRTA6 chicken breasts, skinless and boneless1 tsp (5 ml) each, salt and pepper2 tbsp (30 ml) oil 2 cups (500 ml) mayonnaise2 tsp (10 ml) turmeric powder2 tbsp (30 ml) curry powder½ cup (125 ml) mango chutney¼ cup (60 ml) dill relish½ tsp (2.5 ml) smoked paprika2 cups (500 ml) finely chopped celery1 cup (250 ml) finely chopped green onions32 slices of white bread, approximately 4 x 4-in (10 x 10 cm) after crusts removed¾ cup (175 ml) butter, at room temperature, divided6 tbsp (90 ml) mustard, divided (preferably sweet Bavarian mustard)4 cups (1 L) spreadable cream cheese2 cups (500 ml) ricotta cheeseoptional garnish suggestions: tomatoes, arugula, figs, grapes, radishes, beets and thyme1 Season chicken with salt and pepper. In a large saucepan, heat oil and fry chicken until cooked, about 5 minutes per side. Insert knife in centre of fillets to ensure it is fully cooked. Remove from pan along with any juices and set aside in a bowl. When cool, cut into ¾ x ¾-in (2 x 2 cm) chunks and return to bowl with accumulated juices.2 In a large bowl, combine mayonnaise, turmeric, curry powder, mango chutney, dill relish and paprika together. Mix in celery, green onions and cubed chicken. Cover and refrigerate until ready to assemble. Should yield about 6 cups (1.5 L) of chicken salad.3 On a large serving plate, place 8 slices of bread face down in 2 rows of 4 slices, touching each other to form a rectangle roughly 8 x 16-in (20 x 40 cm). Spread surface of bread with ¼ cup (60 ml) butter and lightly follow with 2 tbsp (30 ml) mustard. Spread ⅓ of chicken salad evenly over and cover with another 8 slices of bread. Repeat this process 2 more times, for a total of 3 rows of chicken salad sandwiched between 4 layers of bread. Snuggly wrap sides and top of sandwich cake with plastic wrap and refrigerate overnight or at least 4 hours.4 Using a whisk or hand mixer, blend together cream cheese and ricotta until smooth. Remove plastic wrap from sandwich cake. Using an offset spatula, frost sides and top of sandwich cake with cheese mixture. Decorate with vegetables, fruit and herbs, as desired, and serve.Serves 16PAIRS WITHLES FLEURS DU MAL CÔTES DE GASCOGNEFrance $15.99 239467BARTIER BROS. ROSÉBC VQA $17.99 35609MEDITERRANEAN GRILLED VEGETABLE SANDWICH WHEEL½ cup (125 ml) butter, at room temperature, divided 3 round disks of focaccia bread, about 8-in (20 cm) diameter, 1-in (2.5 cm) high⅓ cup (75 ml) basil pesto1 cup (250 ml) grilled eggplant 1 cup (250 ml) roasted yellow peppers8 oz (250 g) buffalo mozzarella, sliced ¼-in (0.5 cm) thick, divided ½ cup (125 ml) mayonnaise, divided Win A Trip For 2 To ...Amsterdam.Celebrate Bavaria’s300th Birthday!Enter To Win Atwww.winwithbavaria.comContest runs May 1st through September 30th, 2019. No purchase necessary. Must be Legal Drinking Age to Enter. See website for rules and regulations.4 tbsp (60 ml) grainy mustard, divided⅓ cup (75 ml) sun-dried tomato pesto1 cup (250 ml) grilled zucchini 1 cup (250 ml) roasted red peppers 1 cup (250 ml) arugula (optional)optional garnish suggestions: colourful tomatoes and Italian parsley1 Spread ¼ cup (60 ml) butter over 1 disk of focaccia bread, followed by basil pesto. Evenly distribute eggplant, yellow peppers and half of buffalo mozzarella.2 Spread ¼ cup (60 ml) mayonnaise and 2 tbsp (60 ml) grainy mustard over second disk of focaccia. Stack on top of first layer of sandwich, mayonnaise side facing down. 3 Spread ¼ cup (60 ml) butter on top side of second disk of focaccia, followed by sun-dried tomato pesto. Evenly spread zucchini, red peppers and remaining mozzarella over surface. Top with arugula, if using.4 Evenly spread ¼ cup (60 ml) mayonnaise and 2 tbsp (30 ml) mustard over third disk of focaccia and stack over sandwich, mayonnaise side down. Lightly press sandwich together and garnish as desired.Serves 8PAIRS WITHLOUIS BOUILLOT CRÉMANT DE BOURGOGNE PERLE D’AURORE ROSÉFrance $26.99 49485MARISCO THE NED MARLBOROUGH PINOT NOIRNew Zealand $21.49 617530SMOKED SALMON AND CAPERS SANDWICH LOAF4 cups (1 L) cream cheese3 x 5.2 oz (150 g) packages Boursin cheese (Garlic and Herb, or any flavour as desired)16 slices of dark bread (brown, rye or Pumpernickel), approximately 4 x 4-in (10 x 10 cm) after crusts removed1 cup (250 ml) butter, at room temperature, divided 2 lbs (1 kg) smoked salmon, divided (for layers and garnish)½ cup (125 ml) red onion, thinly sliced3 tbsp (45 ml) capersoptional garnish suggestions: limes, sage, cucumber, blueberries and curly leaf lettuce1 In a large mixing bowl, blend together cream cheese and Boursin until smooth.2 On a serving platter, lay 4 slices of bread face down to form approximately 4 x 16-in (10 x 40 cm) rectangle. Evenly spread ⅓ butter, followed by ¾ cup (175 ml) cheese mixture. Reserving 4 to 5 thin fillets of smoked salmon for garnish, cover surface of bread with ⅓ of remaining smoked salmon. Loosely scatter ⅓ sliced red onion and 1 tbsp (15 ml) capers. Cover with 4 slices of bread. Repeat this process 2 more times. Snuggly wrap with plastic wrap and chill for 4 hours. Refrigerate remaining cheese mixture and smoked salmon until ready to assemble.3 When chilled, remove plastic wrap and frost sides and top with cheese mixture. Decorate surface with remaining smoked salmon along with other optional garnish suggestions, as desired.Serves 8 to 10PAIRS WITHCHÂTEAU DE SANCERRE SANCERREFrance $32.99 164582VILLA CONCHI CAVA SELECCIÓN BRUTSpain $18.99 192765Vegetarian Barbecuefrom page 94BARBECUED BRIE WITH MARINATED CHERRIES1 tbsp (15 ml) sugar1 tbsp (15 ml) bourbon1 pinch each, salt and pepper1 pinch lemon zest1 cup (250 ml) cherries, pitted and halved 1 tsp (5 ml) lemon juice1 small wheel brie, about 5 to 6-in (12 to 15 cm), room temperature1 tbsp (15 ml) olive oilherbs, for garnishtoasted or candied nuts, to servetoasted bread and/or crackers 1 In a small pot over medium heat, heat sugar, bourbon, salt, pepper and lemon zest just until sugar has dissolved. Let cool, then mix with cherries and lemon juice. Let sit for at least 1 hour, or up to 3 days refrigerated. Let cherries come to room temperature before serving. 2 Preheat barbecue to medium heat. Rub brie with olive oil on both sides. Once barbecue is hot, grill brie for about 5 minutes per side. Transfer brie to a serving platter and top with marinated cherries. Garnish with herbs and serve with candied nuts and bread and/or crackers.Serves 4PAIRS WITHMIONETTO PROSECCO TREVISO BRUTItaly $18.99 86256BULLEIT BOURBON FRONTIER WHISKEYUSA $37.99 774273GRILLED CAULIFLOWER WITH CAPER, PINE NUT AND RAISIN DRESSING1 head cauliflower, cut into 4 slices5 tbsp (75 ml) extra-virgin olive oil, divided2 lemons, cut in half2 tsp (10 ml) capers, finely chopped2 tbsp (30 ml) toasted pine nuts, chopped2 tbsp (30 ml) golden raisins, roughly chopped2 tbsp (30 ml) flat leaf parsley, chopped1 tsp (5 ml) Dijon mustard1 tbsp (15 ml) lemon juice1 pinch lemon zest2 tbsp (30 ml) white wine vinegar1 pinch (or to taste) finely chopped red or Thai chilies1 Preheat barbecue to medium heat. Coat cauliflower on each side with 2 tbsp (30 ml) olive oil, season to taste. Rub oiled cauliflower with lemons. Grill cauliflower for about 10 minutes per side, or until golden and can be easily pierced through with a fork. Grill cut side of lemons for 3 minutes, or just until grill marks appear. 2 In a small bowl, mix remaining ingredients together. When cauliflower is cooked, transfer to a plate and drizzle dressing over top.Serves 4PAIRS WITHMISSION HILL FIVE VINEYARDS SAUVIGNON BLANCBC VQA $14.99 118893MARISCO THE NED MARLBOROUGH PINOT GRISNew Zealand $18.99 854240GRILLED SALAD WITH GREEN GODDESS DRESSING½ cup (125 ml) sour cream¼ cup (60 ml) mayonnaise¼ cup (60 ml) lemon juice1 cup (250 ml) mixed green herbs, such as tarragon, parsley, chives, chervil2 anchovy fillets2 tsp (10 ml) Worcestershire sauce2 eggs¼ loaf of French bread, torn into 1-in (2 cm) pieces2 tbsp (30 ml) olive oil, divided2 romaine lettuce hearts, sliced in half lengthwise1 avocado, cut into quarters (leave skin on)1 cup (250 ml) cherry tomatoes, halvedchopped chives for garnish1 In a blender, mix sour cream, mayonnaise, lemon juice, mixed herbs, anchovy fillets and Worcestershire until smooth. Season to taste. Refrigerate until ready to use in an airtight container, up to 3 days. Can be kept in the refrigerator in an airtight container for up to 3 days.2 Preheat oven to 375 F (190 C).3 Bring a small pot of water to boil over high heat. Gently place eggs into water and boil for 7 minutes. Remove eggs and put into an ice bath until completely cooled. Crack and peel, set aside.4 Toss bread with 1 tbsp (15 ml) olive oil and put on a baking tray. Bake croutons for about 10 to 15 minutes, or until golden brown, turning once or twice. Remove from oven and cool. 5 Preheat barbecue to medium heat. Rub cut side of the romaine hearts with 1 tbsp (15 ml) olive oil and grill for 2 to 3 minutes, just until grill marks form. Grill cut sides of avocados for about 2 minutes per side, just until grill marks form. Plate romaine hearts, avocados and cherry tomatoes on a platter. Cut eggs in half and place on the platter, garnish with croutons, chives and dressing.Serves 4PAIRS WITHQUAILS’ GATE CHASSELAS PINOT BLANC PINOT GRISBC VQA $17.99 585737OKANAGAN CRUSH PAD NARRATIVE VEGAN ROSÉBC VQA $17.49 561464127bcliquorstores.comNext >