Handmade Gnocchi with Mushroom Cream Sauce

Making your own pasta shouldn't be daunting task. Here is a delicious recipe that should make your handmade pasta snap! Ardeche Chardonnay Louis Latour or Sandhill Cabernet Merlot 2021 make great wine pairings for this recipe.
Ingredients Instructions

Ingredients

Serves 2 to 4
Handmade Gnocchi*, recipe follows
1 tbsp (15 ml) olive oil
2 tbsp (30 ml) butter
2 garlic cloves, minced
3 cups (750 ml) chopped mushrooms
3 sprigs thyme, stems removed
1 cup (250 ml) whipping cream
1 cup (250 ml) grated Parmesan
salt and pepper, to taste
3 cups (750 ml) arugula, to serve
½ lemon, juice only, to serve
HANDMADE GNOCCHI:
3 lbs (1.5 kg) of russet potatoes (roughly 6 large potatoes)
¼ tsp (2 ml) salt
3 egg yolks
¾ cup (175 ml) flour, plus more as needed

Instructions

  1. Prepare Handmade Gnocchi (recipe follows) or use store bought.
  2. In a saucepan, heat oil and butter over medium-high heat. Add garlic, mushrooms and thyme. Sauté for 8 minutes until softened and some of the mushroom moisture has cooked off. Add whipping cream and Parmesan. Season with salt and pepper. Cook on low for 5 minutes until cream has reduced slightly.
  3. Bring 16 cups (4 L) of water to a boil. Season generously with salt. Cook gnocchi, if using fresh, until it floats to the surface. (If using store bought, prepare according to package instructions.) Using a slotted spoon, remove gnocchi and place directly into mushroom sauce. Add ½ cup (125 ml) of pasta water directly to sauce. Stir to coat.
  4. To serve, top gnocchi with a handful of arugula and a squeeze of lemon.
  5. HANDMADE GNOCCHI:
  6. Preheat oven to 400 F (200 C).
  7. Using a fork, poke a few holes into each potato. Bake for 45 minutes or until fork-tender. Allow to cool before handling. Cut potatoes in half lengthwise. Scoop out inside and place in a potato ricer. Repeat and rice all potatoes directly onto a clean working surface. Season with salt.
  8. In a small mixing bowl, whisk egg yolks together. Drizzle directly onto riced potatoes. Sprinkle flour evenly over potatoes and eggs. Using the back of a chef ’s knife or bench scraper, chop down repeatedly over potato mixture to mix flour and egg evenly into potatoes. Once everything is evenly distributed, start to gather dough to form a ball. If dough is still very sticky, add a small amount of flour at a time, until you can hold dough without it sticking to your hands. Knead dough 5 to 8 times until you can no longer see any egg streaks. Do not over knead.
  9. Cut dough into 4 sections, working with 1 section at a time. Keep rest of dough covered. Roll each section of dough out to form a ½-in (1.25 cm) rope. Cut rope into 1-in (2.5 cm) gnocchi and place on a floured baking sheet until ready to cook.
  10. This recipe makes a large quantity of gnocchi. You can freeze gnocchi on a lined baking sheet and then transfer into a plastic container. Store in freezer for up to 2 months.
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Drink Pairings

Handmade Orecchiette with Brussels Sprouts & Sausage

Making your own pasta shouldn't be daunting task. Here is a delicious recipe that should make your handmade pasta snap!
Ingredients Instructions

Ingredients

Serves 2 to 4
Handmade Orecchiette* recipe follows
2 tbsp (30 ml) olive oil
3 Italian sausages, casings removed
15 Brussels sprouts, shredded
3 garlic cloves, minced
1 tsp (5 ml) chili flakes
1 lemon, juice only
salt and pepper, to taste
½ cup (125 ml) panko bread crumbs, toasted
¼ cup (60 ml) chopped parsley
1 cup (250 ml) grated Parmesan, divided
*This recipe can be made with store-bought orecchiette pasta, if desired.
HANDMADE ORECCHIETTE:
2½ cups (625 ml) semolina flour
½ tsp (2 ml) salt
¾ cup (175 ml) warm water

Instructions

  1. Prepare Handmade Orecchiette (recipe follows) or use store bought.
  2. In a large saucepan, heat oil over medium-high heat. Brown the sausage meat in pan, using a wooden spoon to gently break apart the sausage as it cooks to form a mince. Add Brussels sprouts, garlic, chili flakes and lemon juice. Cook for 5 to 8 minutes, until Brussel sprouts are soft. Season with salt and pepper. Remove from heat and set aside.
  3. Bring 16 cups (4 L) of water to a boil. Season generously with salt. Cook pasta for 2 to 3 minutes, if using fresh. (If using store bought, prepare according to package instructions.) Reserve ½ cup (125 ml) of pasta water and set aside before straining.
  4. Reheat sausage mixture. Add pasta water and pasta. Stir to combine and let cook for 2 minutes.
  5. In a small mixing bowl, mix together bread crumbs, parsley and ½ cup (125 ml) of Parmesan.
  6. Serve pasta topped with toasted panko crumb mixture and extra ½ cup (125 ml) of Parmesan.
  7. HANDMADE ORECCHIETTE:
  8. In a stainless steel mixing bowl, mix together 2½ cups (625 ml) semolina flour and salt. With hands, make a small well in middle of flour mixture. Pour warm water into well. With floured hands gently bring some of the flour from the outside into the water until a shaggy dough forms. Place dough onto a clean, floured surface. Bring dough together into a ball and knead until dough is smooth and bounces back when poked, about 5 to 8 minutes. Wrap dough tightly in plastic wrap and set aside for 30 minutes.
  9. Once dough has rested, cut into 4 even sections. Work with 1 piece of dough at a time, keeping remaining portions covered so they don’t dry out. Dust a work surface with semolina flour, roll out dough to make a rope about ½-in (1.25 cm) thick. Cut rope into small pieces, about a thumb width each. Using back of a dinner knife, starting at top of 1 piece of dough, drag knife towards you, pushing the dough ball flat. It will look like a little disk with curled up sides. Flip disk inside out to make a rounded cone. Repeat with rest of dough. Place finished pasta shapes on a floured tray until ready to cook.
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Drink Pairings

Handmade Linguine Puttanesca

Making your own pasta shouldn't be daunting task. Here is a delicious recipe that should make your handmade pasta snap!
Ingredients Instructions

Ingredients

Serves 2 to 4
Handmade* Linguine, recipe follows
3 tbsp (45 ml) olive oil
4 garlic cloves, minced
2 anchovy fillets
¼ cup (60 ml) tomato paste
1 x 14 oz (398 ml) can crushed tomatoes
½ cup (125 ml) Kalamata olives, pitted, chopped
2 tbsp (30 ml) capers
1 tsp (5 ml) chili flakes
1 tbsp (15 ml) butter
salt and pepper, to taste
½ cup (125 ml) grated Parmesan, for garnish
¼ cup (60 ml) chopped basil, for garnish
*This recipe can be made with store-bought linguine pasta, if desired.
HANDMADE LINGUINE:
300 g of flour, plus more for dusting, about 2 cups (500 ml) + 2 tbsp (30 ml)
¼ tsp (2 ml) salt
3 eggs + 1 egg yolk (should yield 180 g, if short, top up with olive oil)

Instructions

  1. Prepare Handmade Linguine (recipe follows) or use store bought.
  2. In a large saucepan, heat oil over medium-high heat. Add garlic and anchovy fillets. Using a fork gently mash anchovies into a paste. Add tomato paste, crushed tomatoes, olives, capers and chili flakes. Allow to cook for 5 to 8 minutes. Add butter and adjust seasonings, to taste.
  3. Bring 16 cups (4 L) of water to a boil. Season generously with salt. Cook prepared pasta for 2 to 3 minutes, if using fresh. (If using store bought, prepare according to package instructions.) Reserve ½ cup (125 ml) of pasta water and set aside before straining.
  4. Add reserved pasta water and pasta to sauce, stir to coat and serve with Parmesan and chopped basil.
  5. HANDMADE LINGUINE:
  6. On a clean, floured surface, place the flour and salt. Using your hands, create a well in the centre big enough to hold the eggs.
  7. In a small mixing bowl, whisk eggs (and olive oil, if needed). Pour egg mixture into the well. Using a fork, gently bring sides of flour well into mixture until a shaggy dough forms. Continue to incorporate all the flour by scooping it from the outside and placing it on top of the shaggy dough and kneading it out. Once a ball has formed, knead for about 10 minutes. It is ready when you have a soft, elastic dough that isn’t sticky and feels smooth. Wrap dough tightly in plastic wrap and let rest for 30 minutes.
  8. Unwrap dough and place on a clean lightly floured surface. Cut into 2 halves and keep a tea towel over half you aren’t working on, so it doesn’t dry out. Lightly flour a rolling pin and roll dough ball out as thin as possible. This can take a few minutes. If dough is bouncing back, try flipping it over and keep rolling. Once dough is as thin as you can get it, make sure the whole surface of dough is dusted with flour so it doesn’t stick. Fold pasta sheet over itself a few times. Using a sharp knife cut pasta into ribbons. Unfold pasta noodles and gently mound onto a floured surface until ready to cook. Repeat with remaining dough.
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Drink Pairings

Handmade Butternut Squash Ravioli with Brown Butter, Pancetta & Sage

Making your own pasta shouldn't be daunting task. Here is a delicious recipe that should make your handmade pasta snap!
Ingredients Instructions

Ingredients

Serves 2 to 4
Handmade* Butternut Squash Ravioli, recipe follows
6 slices pancetta
1 cup (250 ml) salted butter
6 sage leaves
½ cup (125 ml) Parmesan
*This recipe can be made with store-bought ravioli pasta, if desired.
HANDMADE BUTTERNUT SQUASH RAVIOLI:
300 g of flour, plus extra for dusting, about 2 cups (500 ml) + 2 tbsp (30 ml)
¼ tsp (2 ml) salt
3 eggs + 1 egg yolk (should yield 180 g, if short, top up with olive oil)
1 small butternut squash, roasted (should yield about 3 cups (750 ml) of roasted squash)
1 cup (250 ml) grated Parmesan
⅛ tsp (1 ml) nutmeg
¼ tsp (2 ml) cinnamon
salt and pepper, to taste

Instructions

  1. Prepare Handmade Butternut Squash Ravioli (recipe follows) or use store bought.
  2. Preheat oven to 350 F (180 C).
  3. Line a baking tray with parchment paper and lay pancetta slices flat. Cook for 8 minutes or until crisp. Set aside.
  4. In a medium saucepan, over medium heat, melt butter. Add sage leaves and gently fry until crisp. Remove leaves to a paper towel. If butter is still light in colour continue to cook over medium until golden brown and nutty smelling. Remove from heat and set aside.
  5. Bring 16 cups (4 L) of water to boil. Season generously with salt. Cook Handmade Squash Ravioli until it floats, or 4 to 5 minutes. (If using store bought, prepare according to package instructions.)
  6. Plate ravioli on a serving platter and drizzle with browned butter. Sprinkle with ½ cup (125 ml) of Parmesan, fried sage leaves and crinkled pancetta.
  7. HANDMADE BUTTERNUT SQUASH RAVIOLI:
  8. On a clean, floured surface place the flour and ¼ tsp (2 ml) salt. Using hands, create a well in the centre big enough to hold the eggs.
  9. In a small mixing bowl, whisk eggs (and olive oil, if needed). Pour egg mixture into the well. Using a fork, gently bring the sides of the flour well into the egg mixture until a shaggy dough forms. Continue to incorporate all the flour by scooping it from the outside and placing it on top of the shaggy dough and kneading it out. Once a ball has formed, knead for about 10 minutes. It is ready when you have a soft, elastic dough that isn’t sticky and feels smooth. Wrap the dough tightly in plastic wrap and rest for 30 minutes.
  10. While dough is resting, make the filling.
  11. In bowl of a food processor, add roasted squash, Parmesan, nutmeg and cinnamon. Season with salt and pepper and pulse on medium until smooth. Place in a piping bag until ready to use.
  12. Unwrap dough and place on a clean, lightly floured surface. Cut into 2 halves and keep a tea towel over half you aren’t working on, so it doesn’t dry out. Lightly flour a rolling pin and roll out dough ball as thin as possible. This can take a few minutes. If dough is bouncing back, try flipping it over and keep rolling. You should have a long rectangle, about 4-in (10 cm) wide. Pipe quarter-sized dollops along bottom half of pasta sheet. Make sure to leave ¾-in (2 cm) space between each dollop.
  13. Using a small bowl filled with water, wet index finger and lightly brush around sides of filling. Fold top half of pasta sheet over filling to meet bottom edge. Using hands, press around filling to close ravioli. Make sure there’s no air inside. Cut ravioli into individual pieces and place on a floured surface until ready to boil. Repeat with remaining dough.
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Drink Pairings

Mustard & Brandy Roast Chicken served with Fingerling Potatoes

Bold and rich, with the ability to add a bright and fiery flavour to an impressive array of seasonal dishes, mustard is a must-have pantry staple. Let's take mustard from the sidelines as a simple condiment to the star ingredient. This roast chicken recipe is elevated by the tangy taste of mustard.
Ingredients Instructions

Ingredients

Serves 4
2 tbsp (30 ml) hot English mustard powder
1 tsp (5 ml) finely grated lemon zest
2 tbsp (30 ml) brandy
½ cup (125 ml) unsalted butter, at room temperature
kosher salt and freshly ground black pepper, to taste
3 lb (1.5 kg) whole chicken
1¾ lbs (840 g) fingerling potatoes
grapeseed oil
4 springs fresh thyme
hot English mustard, to serve

Instructions

  1. Preheat oven to 400 F (200 C).
  2. In a small bowl, combine mustard powder, lemon zest, brandy and butter. Season with a good pinch of salt and pepper. Mix with a fork until well combined.
  3. Carefully loosen skin of chicken breast with fingers. Push butter mixture under skin and tie legs together with kitchen string. Place chicken, breast-side up, in a baking dish that just fits it and rub with oil. Place in oven and cook for 30 minutes.
  4. Meanwhile wash and halve fingerling potatoes, then place in a large bowl and toss with some grapeseed oil, salt and pepper.
  5. Once chicken has cooked for 30 minutes, carefully rotate it with tongs so it sits breast-side down. Return chicken to oven along with a clean rimmed baking tray to preheat before adding potatoes to tray. Warm tray in oven for 10 minutes then add seasoned potatoes in a single layer. Cook chicken and potatoes for another 20 minutes. With tongs, carefully rotate chicken once more to sit breast-side up and stir potatoes. Return chicken and potatoes to oven until both are golden brown and cooked through, about another 20 to 30 minutes. In the last 5 minutes of cooking add thyme to potatoes to crisp.
  6. To serve, carve chicken and plate with potatoes and crispy thyme. Serve with hot English mustard.
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Drink Pairings

Bacon-Wrapped Turkey Roulade with Pesto

A delicious menu idea for your Thanksgiving table.
Ingredients Instructions

Ingredients

Serves 6-8
¼ cup (60 ml) olive oil
1 cup (250 ml) chopped shallots or yellow onions
½ cup (125 ml) chopped celery
3 garlic cloves, crushed
¾ cup (175 ml) pesto
½ cup (125 ml) panko bread crumbs
2 boneless, skinless turkey breasts
3 tbsp (45 ml) + 2 tbsp (30 ml) Seasoning Rub, make ahead, recipe follows, divided
½ cup (125 ml) butter, chilled and shredded
1½ lbs (750 g) bacon, thinly sliced
SEASONING RUB
3 tbsp (45 ml) salt
2 tsp (10 ml) freshly ground black pepper
1 tsp (10 ml) paprika
1 tbsp (15 ml) brown sugar
1 tbsp (15 ml) sugar
1 tsp (5 ml) ground garlic
1 tsp (5 ml) ground ginger

Instructions

  1. In a skillet over medium heat, heat olive oil until shimmering. Add shallots (or onions) and celery and cook until translucent, about 6 to 8 minutes. Add garlic and continue cooking for 1 minute. Remove from heat and cool for about 10 minutes.
  2. Add pesto and panko bread crumbs. Mix well and allow to cool. Can be refrigerated for up to 2 days if not using right away. Bring to room temperature before using.
  3. Place a clean piece of parchment paper approximately 15-in (38 cm) x 24-in (60 cm) on clean surface, long edge facing you.
  4. Using a sharp knife, butterfly the turkey breast to relatively even thickness, making sure not to cut all the way through. Cover with plastic wrap. Using blunt side of a mallet, pound covered turkey to about 1-in (2.5 cm) to 1½-in (3.75 cm) thickness. Discard plastic wrap. Spread turkey breast in centre of parchment paper, slightly overlapping pieces, to form a rectangle, with its long edge facing parallel to you.
  5. Generously sprinkle 3 tbsp (45 ml) of Seasoning Rub evenly across surface of turkey and gently rub it in. Evenly spread pesto filling in centre of butterflied turkey breast. Sprinkle with chilled shredded butter. Fold 1 edge of turkey breast over filling, then the other, to form a roll. Generously sprinkle remaining 2 tbsp (30 ml) Seasoning Rub over surface of roulade. Roll it tightly in parchment paper and twist ends to look like candy wrapper. Refrigerate overnight or at least 1 hour.
  6. Place another clean piece of parchment paper approximately 15-in (38 cm) x 24-in (60 cm) on a clean surface, long edge facing you. Place 1 bacon rasher vertically along shorter side of parchment paper. Place another bacon rasher over edge of the first one. Repeat until all bacon is used and its width is the same as the length of the roulade.
  7. Unwrap roulade and place across bacon layers. Fold each rasher of bacon tightly over to wrap around roulade. Fold parchment paper over to tightly wrap the roulade again. Refrigerate up to 1 day. When ready to use, unwrap roulade and place on large baking sheet lined with parchment paper, seam side down. Bring to room temperature before baking.
  8. Preheat oven to 375 F (190 C).
  9. Bake prepared roulade for about 1 hour or until centre of the turkey registers 155 F (68 C) on a cooking thermometer and bacon is well browned. If bacon looks cooked but turkey has not reached required internal temperature, cover with foil and continue baking until turkey is cooked, checking every 10 minutes. Remove from oven and loosely cover with foil for 30 minutes before serving.
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Drink Pairings

Maple Miso Brûlée Sablefish

While we all know and love a good crème brûlée, there is so much more that we can do with the simple brûlée cooking technique. Why should sweets get all the fun? You can brûlée your main, too!
Ingredients Instructions

Ingredients

Serves 4
2 lbs (1 kg) rutabaga
1½ tsp (7 ml) kosher salt, divided, plus extra for seasoning greens
½ cup (125 ml) maple syrup
¾ cup (175 ml) red miso
¼ cup (60 ml) mirin
¼ cup (60 ml) sake or white wine
⅓ cup (75 ml) unsalted butter, cut into chunks
¼ tsp (1 ml) ground white pepper
1½ lbs (750 g) sablefish, cut into 6 oz (180 g) fillets, skin on or off
1 tbsp (15 ml) grapeseed oil
2 garlic cloves, minced
4 cups (1 L) packed, roughly chopped fall greens, such as kale, collard greens or Swiss chard, to serve
1 green onion, finely sliced, for garnish

Instructions

  1. To make rutabaga purée, peel rutabaga and cut into 1-in (2.5 cm) chunks. Place in a large saucepan, cover with water and sprinkle with 1 tsp (5 ml) salt. Place saucepan over medium-high heat and bring to a boil. Reduce heat to medium-low, cover and simmer until fork-tender, about 25 to 30 minutes.
  2. While rutabaga cooks, preheat broiler with racks set about 5-in (12 cm) from heat source. In a small saucepan, whisk together maple syrup, miso, mirin and sake (or white wine) over medium heat, whisking constantly, until almost at a boil, about 5 minutes. Transfer sauce to a blender and blend until smooth. Transfer sauce to a bowl and set aside.
  3. Drain rutabaga and return to saucepan, allowing to dry out slightly over residual heat from heating element. Add rutabaga to a blender or food processor along with butter, remaining ½ tsp (2.5 ml) salt and pepper. Pulse until desired texture is achieved. Return purée to saucepan, cover and set aside.
  4. Place sablefish fillets, skin-side down, in an ovenproof baking dish or skillet, and spoon half reserved sauce over fish. Broil, watching carefully, until sauce bubbles and begins to brown. Spoon remaining half of sauce over fish. Continue to broil until fish is just cooked through, adjusting heat or rack position if sauce or fish is browning too quickly, about 5 to 8 minutes. An easy way to test doneness of fish is to insert a thin-bladed knife into thickest part of fish. It should meet with little resistance.
  5. In a large frying pan, heat grapeseed oil over medium-high heat. Add garlic and sauté for 30 seconds. Add greens, season with a pinch of salt and sauté until warmed through but still maintains some bite, about 1 to 2 minutes.
  6. To serve, divide rutabaga purée and sautéed greens among 4 dinner plates. Top with fish, garnish with green onion and serve immediately.
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Drink Pairings

Jamaican Jerk Eggplant

Ingredients Instructions

Ingredients

Serves 4
1 cup (250 ml) ketchup
¼ cup (60 ml) apple cider vinegar
¼ cup (60 ml) clover honey
1½ tsp (7 ml) Worcestershire sauce
½ tsp (2.5 ml) smoked paprika
1 tsp + 1 tbsp (20 ml) freshly grated
ginger, divided
¼ cup (60 ml) fresh lime juice, divided
5 green onions, trimmed, white and light green part thinly sliced, divided
1 tsp (5 ml) ground cinnamon
1 tsp (5 ml) ground cumin
1 tbsp (15 ml) ground coriander
¼ tsp (1 ml) ground allspice
¼ tsp (1 ml) cayenne pepper
½ tsp (2.5 ml) fine sea salt
½ tsp (2.5 ml) freshly ground black pepper
2 tbsp (30 ml) fresh thyme leaves or 2 tsp (10 ml) dried thyme leaves
4 garlic cloves, minced
¼ cup (60 ml) low sodium soy sauce or tamari
2 tbsp (30 ml) maple syrup
2 tbsp (30 ml) melted coconut oil
1 habanero pepper, seeds removed, minced
1 large eggplant
extra coconut oil or grape seed oil, to baste
INGREDIENTS FOR COCONUT RICE WITH BEANS
2 tbsp (30 ml) coconut oil
2 shallots, diced
1 sprig thyme
1 bay leaf
1 cup (250 ml) jasmine rice
1 cup (250 ml) coconut milk
½ cup (125 ml) water
1 x 15 oz (425 g) can black beans, drained and rinsed

Instructions

  1. Start by making barbecue sauce. In a medium saucepan over medium heat, stir together ketchup, vinegar, honey, Worcestershire sauce, smoked paprika and 1 tsp (5 ml) ginger. Bring mixture to a simmer. Reduce heat to low and allow to cook, stirring frequently, until thickened, about 10 minutes. Stir in 1 tbsp (15 ml) lime juice and 2 chopped green onions. Cook another minute, stirring constantly. Remove from heat and transfer to an airtight container. Allow sauce to cool to room temperature before covering, then refrigerate until needed, or up to a week.
  2. To make jerk marinade for eggplant, in a medium bowl, whisk together cinnamon, cumin, coriander, allspice, cayenne, salt, pepper, thyme, garlic, soy sauce, maple syrup, coconut oil, habanero and remaining 1 tbsp (15 ml) ginger and 3 tbsp (45 ml) lime juice and 3 chopped green onions until well combined.
  3. Trim off top of eggplant and slice lengthwise into ½-in (1.25 cm) slices. Lay slices on a large baking tray and generously brush with marinade. Set aside.
  4. Preheat grill to medium-high. Oil grills with some grapeseed oil or coconut oil to prevent eggplant from sticking.
  5. Once grills are hot, add eggplant and grill, turning once halfway through cooking time, until nicely browned and grill marked, about 3 to 5 minutes per side. Repeat, if necessary, with remaining eggplant.
  6. To serve, brush grilled eggplant slices with some of the prepared barbecue sauce before plating over Coconut Rice with Beans (recipe below). Serve while warm.
  7. For Coconut Rice and Beans, in a medium saucepan, heat coconut oil over medium-high heat. Add shallots and sauté until translucent, about 4 minutes. Stir in thyme sprig and bay leaf, cooking until fragrant, about 30 seconds. Add rice and stir until well coated in seasoned oil. Add coconut milk and water. Bring mixture to a boil, cover and reduce heat to low. Cook covered for 10 minutes. Turn off heat, leave saucepan on burner and let sit undisturbed for another 10 minutes. Remove lid, fluff rice, remove and discard bay leaf and thyme. Stir in black beans and serve while warm.
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Drink Pairings

Grilled Cauliflower Wedges with Herb Tahini Sauce

Ingredients Instructions

Ingredients

Serves 4
INGREDIENTS FOR HERB TAHINI SAUCE
2 garlic cloves, finely chopped
1 cup (250 ml) chopped fresh dill
½ cup (125 ml) chopped fresh mint leaves
½ cup (125 ml) tahini
⅓ cup (75 ml) coconut water or water
⅓ cup (75 ml) fresh lemon juice
kosher salt and freshly ground black pepper, to taste
INGREDIENTS FOR GRILLED CAULIFLOWER
1 small cauliflower, about ½ lb (250 g)
¼ cup (60 ml) extra-virgin olive oil
½ tsp (2.5 ml) ground coriander
1 tsp (5 ml) ground cumin
½ tsp (2.5 ml) ground turmeric
kosher salt, to taste
⅓ cup (75 ml) toasted walnut halves
1 handful fresh herbs such as dill, mint, parsley, chives
1 lemon, cut into wedges
lavash* or pita bread, to serve (Lavash bread is a Middle Eastern flatbread.)

Instructions

  1. To make Herb Tahini Sauce, in bowl of a blender or food processor fitted with a steel blade attachment, add garlic, dill, mint, tahini and coconut water. Blend until a thick paste forms, scraping down sides of bowl, as needed. Add lemon juice. Blend until well‑combined. Sauce should be spreadable but not runny. If too thick add 1 to 2 tbsp (15 to 30 ml) coconut water (or water) and blend until combined. Season to taste with salt and pepper. Set aside
  2. Preheat barbecue to medium-high on 1 side only. Turn other side of grill on to low.
  3. To prepare Grilled Cauliflower, remove outer leaves, trim stem so it sits flat. Cut cauliflower through core into 4 wedges. Set aside.
  4. In a large bowl, whisk together oil, coriander, cumin and turmeric along with a generous pinch of salt. Add cauliflower, gently massage and turn in oil mixture to coat. Handle carefully, as cauliflower can fall apart easily.
  5. Place cauliflower cut-side down on grates over hottest part of grill and cook, undisturbed, until it starts to char, about 3 minutes. Gently turn cauliflower onto other cut-side. Continue to grill, mostly undisturbed, until starting to char, another 3 minutes. Turn wedges onto floret side and gently slide to cooler side of grill. Reduce heat on both sides to low and close lid. Grill until a skewer easily slides through thickest part, about 10 to 15 minutes. Gently transfer to cutting board.
  6. Spread Herb Tahini Sauce onto a platter or individual plates. Arrange cauliflower on top and dollop with extra sauce. Garnish with toasted walnuts, fresh herbs and lemon wedges. Serve with lavash bread and extra sauce.
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Drink Pairings

Grilled Zucchini & Greens Flatbread

Ingredients Instructions

Ingredients

Serves 6
1 lb (500 g) homemade or store-bought pizza dough, room temperature
flour for dusting surfaces
6 oz (180 g) goat’s feta, crumbled
3 tbsp (45 ml) plain yogurt
2 medium zucchinis, about 1 lb (500 g), sliced lengthwise ¼-in (0.5 cm) thick
2 tbsp (30 ml) grapeseed oil, plus more for greasing grill
flaky sea salt and freshly ground black pepper, to taste
1 large lemon, cut in half
⅓ cup (75 ml) toasted pistachios, very roughly chopped
1½ cups (375 ml) packed baby arugula
extra-virgin olive oil, to taste
1 pinch red pepper flakes (optional)

Instructions

  1. Preheat barbecue to medium-high on 1 side only. Lightly oil grill with grapeseed oil.
  2. Turn dough out onto a lightly floured surface. Cover with a tea towel and let rest for 20 minutes.
  3. Meanwhile, in a food processor fitted with a steel blade attachment, pulse together feta and yogurt, until smooth and creamy, scraping down bowl as needed. Transfer to a medium bowl and set aside.
  4. In a large bowl, gently toss zucchini slices with 2 tbsp (30 ml) grapeseed oil and a good pinch of salt and pepper. Grill over direct heat, turning often, until zucchini is tender and charred in spots, about 3 to 5 minutes total. Transfer to a plate and set aside. Grill lemon halves cut-side down over direct heat until charred, about 4 minutes. Set aside.
  5. Divide dough in half. Working with 1 piece of dough, dust work surface with flour and roll or stretch dough into a 10-in (25 cm) round. Brush 1 side lightly with grapeseed oil. Place dough oiled-side down onto grill directly over heat. Brush top lightly with more grapeseed oil and cook until underside is browned and crisped up, about 1 to 2 minutes. Flip and cook until other side until it has light grill marks, about 1 minute. Transfer flatbread to a baking tray and set aside while cooking remaining dough. Top each grilled flatbread with some feta spread, grilled zucchini and pistachios.
  6. Return flatbreads to indirect heat, close grill and cook until warmed through, about 3 to 5 minutes. Transfer flatbreads to a cutting board and garnish with arugula, a good squeeze of charred lemon and a drizzle of olive oil. Sprinkle with red pepper flakes, if using, and additional salt to taste. Slice and serve.
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Drink Pairings

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