Spinach Feta Rolls

These soft rolls are lined with a savoury spinach, dill, green onion and feta filling. If you crossed a spinach pie with a cinnamon roll, you'd get these! These are a perfect bun to start your morning if you don’t want something sweet. Easy to whip up the night before to have them ready for New Years brunch. Try pairing this recipe with Four Winds Featherweight IPA or Motts Clamato Caesar Original
Ingredients Instructions

Ingredients

Serves 12
2 cups (500 ml) whole milk, warmed
1 tbsp (15 ml) granulated sugar
2 × ¼ oz (7 g) envelopes instant yeast
½ cup (125 ml) unsalted butter, melted
2 eggs, divided
6 cups (1.5 L) all-purpose flour, plus more for shaping
3 tsp (15 ml) kosher salt, divided
1 bunch green onions, thinly sliced
4 cloves garlic, minced
2 tbsp (30 ml) extra-virgin olive oil
½ cup (125 ml) finely chopped fresh dill
1 lb (450 g) frozen spinach, thawed, drained and excess water squeezed out
1 lemon, zest only
¼ tsp (1 ml) freshly ground black pepper
½ tsp (2.5 ml) dried oregano
2 tbsp (30 ml) sour cream
12 oz (340 g) cubed feta
1 egg yolk
2 tbsp (30 ml) whipping cream

Instructions

  1. In bowl of a stand mixer, combine milk, sugar and yeast. Let sit for 10 minutes, or until yeast has dissolved and is bubbly.
  2. Add butter, 1 egg, flour and 1 tsp (5 ml) salt. Mix with a dough hook until smooth and elastic, 3 to 5 minutes. If you do not have a mixer, mix and knead by hand for 8 to 10 minutes.
  3. Transfer dough to a clean bowl and cover with a damp tea towel. Let rise at room temperature until doubled in size, about 1 hour, or place in refrigerator and let rise overnight.
  4. While dough is rising, make filling. In a small frying pan over medium heat, sweat green onions and garlic in olive oil. Transfer to a medium mixing bowl. Add dill, spinach, remaining 2 tsp (10 ml) salt, lemon zest, pepper, oregano, sour cream, remaining egg and feta and mix well. Check seasoning and adjust, then set aside.
  5. Once dough has risen, roll out to an 11 × 18-in (28 × 45 cm) rectangle.
  6. Spread spinach mixture evenly on dough. Tightly roll into an 18-in (45 cm) log. Place log on a baking sheet and set in freezer for about 10 minutes to slightly chill dough and make it easier to handle.
  7. Meanwhile, line a large baking sheet with parchment.
  8. Remove log from freezer and lay on a cutting board. Cut into 12 even slices. Cover with a damp towel or plastic wrap and let rise for 1 to 1½ hours, or until doubled in size. If making ahead, add cut slices to baking sheet, cover with plastic wrap and store in refrigerator overnight. When ready to bake, take out while oven preheats.
  9. Preheat oven to 350 F (175 C) and set oven rack to centre position.
  10. Once rolls have risen, mix egg yolk and whipping cream and brush onto rolls. Bake for 30 to 35 minutes, until golden brown.
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Drink Pairings

Crowned Vegetables

A melange of vegetables encased in delicate phyllo pastry makes for a majestic vegetarian showstopper at any festive table! Leftovers, if any, make delicious companions to a piping chowder or serve under a fried egg for a hearty brunch. Who knew vegetables could taste and look so good! Try pairing this recipe with Pouilly Fuisse Chartron Et Trebuchet Chapelle.
Ingredients Instructions

Ingredients

Serves 8-10
3 cups (750 ml) golden beets cut into 1- to 1½-in (2.5 to 4 cm) chunks
4 tbsp (60 ml) olive oil, divided
1 tsp + 2 tbsp (35 ml) salt, divided, plus more to taste
1 tsp (5 ml) pepper, divided
2 cups (500 ml) carrots cut into 1- to 1½-in (2.5 to 4 cm) chunks
2 cups (500 ml) red beets cut into 1- to 1½-in (2.5 to 4 cm) chunks
2 to 3 potatoes (about 1½ lbs/680 g), peeled and cut into 3-in (7.5 cm) chunks
1 yam (about ½ lb/225 g), peeled and cut into 3-in (7.5 cm) chunks
2 tbsp (30 ml) butter
2 tbsp (30 ml) sour cream
1 tbsp (15 ml) Dijon mustard
1 tsp (5 ml) Tabasco
½ tsp (2.5 ml) white pepper
1 cup (250 ml) chopped green onions
10 to 12 sheets phyllo pastry (about 12 × 16‑in/30 × 40 cm each), thawed if frozen
½ cup (125 ml) clarified butter or ghee, melted
2 cups (500 ml) button mushrooms
1 cup (250 ml) frozen green peas, thawed
1 cup (250 ml) shredded Tex-Mex cheese or preferred cheese
fresh herbs, for garnish, as desired

Instructions

  1. Preheat oven to 375 F (190 C). Line 3 baking sheets with foil.
  2. In a large bowl, toss golden beets with 2 tbsp (30 ml) olive oil, ½ tsp (2.5 ml) salt and ½ tsp (2.5 ml) pepper. Spread on 1 baking sheet.
  3. In same bowl, toss carrots with 1 tbsp (15 ml) olive oil, ¼ tsp (1 ml) salt and ¼ tsp (1 ml) pepper. Spread on second baking sheet.
  4. In same bowl, toss red beets with 1 tbsp (15 ml) olive oil, ¼ tsp (1 ml) salt and ¼ tsp (1 ml) pepper. Spread on third baking sheet.
  5. Roast each baking sheet of vegetables for 30 to 40 minutes, until tender enough for a fork to pierce through but with some resistance. Remove from oven and allow to cool. Can be made a day in advance and refrigerated until ready to use.
  6. In a large saucepan or stockpot, cover potatoes and yams with water up to 2-in (5 cm) higher than vegetables. Add remaining 2 tbsp (30 ml) salt and bring to a boil. Continue cooking for 20 to 25 minutes, until tender enough for fork to pierce into a chunk of potato or yam easily. Drain vegetables into a colander and return to saucepan or stockpot.
  7. Add butter, sour cream, Dijon mustard, Tabasco and white pepper. Using a potato masher, mix until smooth and fluffy. Add green onions and mix well. Season with salt, as desired. Cool completely. Can be made a day in advance and refrigerated until ready to use.
  8. When ready to assemble, preheat oven to 375 F (190 C) and adjust oven rack to centre position. Lightly spray or brush the inside of a Bundt cake pan that’s about 4-in (10 cm) high and 10-in (25 cm) in diameter.
  9. Place phyllo sheets stacked up on a clean work surface. Cut phyllo stack along shorter edge into 4-in (10 cm) wide strips and cover with a slightly damp tea towel to avoid drying. Using 1 phyllo strip at a time, line bottom and sides of Bundt pan, allowing for about a 5-in (12.5 cm) overhang on outer edge of pan. Brush each strip generously with melted clarified butter or ghee after each placement. This should build up to 3 to 4 layers of phyllo pastry.
  10. Spread one-third of mashed potato mixture on phyllo pastry along the inside of Bundt pan. In a large mixing bowl, mix remaining mashed potato mixture with roasted golden beets, roasted carrots, mushrooms, peas and shredded cheese. Spread half of mixture evenly into prepared Bundt pan. Scatter half of roasted red beets evenly on top. Spread remaining potato mixture and layer with remaining red beets. Gently press to compress filling. Fold overhanging phyllo over filling and tuck into inside edge of pan. Do not worry about how the surface looks, as it will become the bottom of the crown. Bake for 45 minutes.
  11. Remove from oven and let rest in pan for at least 5 minutes. Carefully invert Bundt pan onto a large baking sheet and return crown to oven. Bake for another 15 to 20 minutes, until surface turns golden brown. Remove from oven and let rest for 5 minutes. Carefully transfer to serving platter and garnish with herbs as desired.
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Drink Pairings

Crustless Quiche with Smoked Salmon

We all love quiche, but it is a commitment to make, this recipe doesn’t have a crust and so it’s so easy! You still get the decadent custard but with a lot less effort. Baking it at a lower temperature ensures the custard stays soft and delicate. This style makes it easy to whip up on a holiday morning. Try pairing this recipe with Chardonnay Kendall Jackson Vintners Reserve or Villa Teresa Prosecco Frizzante.
Ingredients Instructions

Ingredients

Serves 6
2 tbsp (30 ml) butter, room temperature, for dish
8 eggs
1 cup (250 ml) whipping cream
1 cup (250 ml) whole milk
2 tsp (10 ml) salt
¼ tsp (1 ml) freshly ground black pepper
3 tbsp (45 ml) finely chopped fresh chives, divided
2 tbsp (30 ml) finely chopped fresh parsley leaves, divided
vegetable oil, for frying
3 tbsp (45 ml) capers, drained and dried on paper towel
¼ cup (60 ml) crème fraîche
1 lemon, zest only
3 oz (85 g) cold-smoked salmon

Instructions

  1. Preheat oven to 325 F (160 C). Butter a 10‑in (25 cm) pie plate or quiche dish and set aside.
  2. In a medium mixing bowl, mix eggs, whipping cream, milk, salt, pepper, 2 tbsp (30 ml) chives and 1 tbsp (15 ml) parsley. Check seasoning and adjust.
  3. Pour into pie plate and bake for 45 minutes to 1 hour, or until custard is set. Remove from oven and set aside. If making ahead, store in refrigerator until ready to serve.
  4. While quiche is baking, fill a small saucepan with 1-in (2.5 cm) vegetable oil and heat over medium-high. Once oil is hot, carefully fry capers until they have popped open and are crisp, about 3 minutes. Remove from oil and drain on paper towels. Set aside.
  5. Mix crème fraîche with lemon zest and remaining chives and parsley.
  6. Before serving, arrange salmon on quiche and garnish with crème fraîche and capers. If made ahead, quiche can be served cold, at room temperature, or reheated in oven at 350 F (160 C) for 15 minutes before arranging with salmon and garnishing.
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Drink Pairings

Baked Spaghetti & Meatballs

Who doesn’t love spaghetti and meatballs? Make it so much more irresistible by smothering it with cheese and baking it. We’ve included the most delicious and simple sauce and baking the meatballs instead of frying cuts down on time and mess. Try pairing this recipe with Puglia Primitivo Luccarelli or Chianti Classico Ricasoli Brolio 2018
Ingredients Instructions

Ingredients

Serves 4-6
2 × 23 oz (660 ml) jars strained tomatoes
¼ cup (60 ml) butter
1 medium yellow onion, halved
4 tsp (20 ml) salt, divided
freshly ground black pepper, to taste
1½ lbs (680 g) ground beef
1 cup (250 ml) bread crumbs
½ cup (125 ml) grated Parmesan, plus more to serve
1 egg
1 tsp (5 ml) garlic powder
3 cloves garlic, grated
3 tbsp (45 ml) chopped fresh parsley, plus more for garnish
1 lb (450 g) spaghetti
12 oz (340 g) mozzarella, grated, divided
1 handful fresh basil leaves, for garnish

Instructions

  1. Preheat oven to 375 F (190 C).
  2. In a large saucepan over medium-high heat, bring strained tomatoes, butter, onions, 2 tsp (10 ml) salt and a pinch of pepper to a boil. Turn heat to low, cover and simmer for 30 minutes.
  3. In a large mixing bowl, combine remaining 2 tsp (10 ml) salt, ground beef, bread crumbs, Parmesan, egg, garlic powder, garlic and parsley. Mix well. If desired, cook a small amount of meatball mixture in a frying pan to taste seasoning, adjust if necessary.
  4. Using a medium-sized spoon, scoop and roll meat mixture into about 3 tbsp (45 ml) sized balls (makes about 25 meatballs). Place them on a parchment-lined baking sheet.
  5. Bake meatballs for 10 to 15 minutes, until lightly browned. Transfer them to tomato sauce and simmer for another 10 to 15 minutes, or until cooked all the way through and no longer pink inside.
  6. While meatballs are cooking, cook spaghetti according to package directions.
  7. Toss spaghetti with three-quarters of sauce (no meatballs) and half of the mozzarella. Place in a 10-in (25 cm) cast iron skillet or baking dish. Top with remaining sauce, all meatballs and remaining mozzarella.  
  8. Bake for 15 to 20 minutes, or until cheese is melted and golden. Garnish with chopped parsley and basil.
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Drink Pairings

Braised Chicken, Chestnuts and Hua Diao

Experience the fusion of locally sourced, free-range chicken elevated with the buttery sweetness of chestnuts and the rich depth of 8-year-old Hua Diao wine. This dish is crafted by Chef He at Mott 32 in Vancouver, BC. Try pairing this recipe with Quails Gate Chardonnay or Tinhorn Creek Pinot Gris 2022.
Ingredients Instructions

Ingredients

Serves 4 to 6
1 whole chicken (about 3½ lbs/1.6 kg), cut into pieces
4 to 5 slices fresh ginger
2 green onions
1 tbsp (15 ml) neutral-flavoured oil
1½ cups (375 ml) aged Hua Diao cooking wine (preferably 8 or 15 years old)
3 to 4 pieces rock sugar
1½ tsp (7.5 g) salt
1 cup (250 ml) chestnuts
cilantro, for garnish

Instructions

  1. Rinse and dry chicken, ginger and green onions.
  2. Cut green onions into 1-in (2.5 cm) sections.
  3. Heat a clay pot on high until piping hot. Add oil and ginger slices and fry until fragrant, about 3 minutes.
  4. Add chicken, Hua Diao, green onions, rock sugar and salt. Fill clay pot with water until everything is covered and simmer on medium heat for 10 minutes.
  5. Stir chicken and flip bottom pieces to top to ensure heat is distributed evenly. Add chestnuts and stew for 8 more minutes, or until chicken reaches an internal temperature of 165 F (74 C). Garnish with cilantro. Serve immediately.
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Drink Pairings

Braised Lamb Shanks served with Polenta

Impress your guests with this hearty and filling dish that’s also quite easy to make! The shanks are simply braised until tender and can be made a few days in advance and warmed in the sauce when ready to serve. Cheesy polenta is the perfect comforting accompaniment. This recipe uses stone ground polenta for more texture and flavour, but you can use any polenta you can find. Try pairing this recipe with Carinena Reserva Monasterio de Las or Shiraz Pirramimma McLaren Vale 2019
Ingredients Instructions

Ingredients

Serves 6
2 tbsp (30 ml) vegetable oil
6 lamb shanks
2 tsp (10 ml) salt
freshly ground black pepper, to taste
1 large onion, sliced
2 medium carrots, cut into 2-in (5 cm) pieces
¼ cup (60 ml) tomato paste
1 cup (250 ml) red wine
3 cups (750 ml) beef stock
1 bay leaf
1 sprig fresh rosemary
3 sprigs fresh thyme
GREMOLATA
1 bunch fresh parsley, leaves only, roughly chopped
1 lemon, zest and juice
3 anchovy fillets, finely chopped
3 cloves garlic, minced
5 capers, minced
1 chili, finely chopped (optional)
1 tbsp (15 ml) red wine vinegar
3 tbsp (45 ml) extra-virgin olive oil
POLENTA
4 cups (1 L) water 
1 cup (250 ml) milk
2 tsp (10 ml) salt
1½ cups (375 ml) stone-ground polenta
½ cup (125 ml) grated Parmesan
2 tbsp (30 ml) butter

Instructions

  1. To prepare Lamb, preheat oven to 300 F (150 C). In a large Dutch oven or frying pan over medium-high heat, heat oil until it shimmers.
  2. Season lamb with salt and pepper. In batches, sear lamb until golden brown on all sides. Remove lamb from pan and set aside.
  3. Turn heat to low and add onions and carrots. Sweat until onions are soft, about 5 minutes. Add tomato paste and continue cooking until tomato paste has slightly caramelized, 5 to 8 minutes. Deglaze with wine.
  4. Return lamb shanks to Dutch oven, if using (if you used a frying pan, follow method in next step instead). Add stock and enough water to cover lamb. Add bay leaf, rosemary and thyme and bring to a boil. Cover with lid and place in oven. Cook for 2 hours, or until lamb is tender.
  5. If you used a frying pan, put seared lamb shanks in an ovenproof casserole large enough to fit all shanks. Add stock to frying pan with tomato and vegetable mixture, bring to a boil over high heat, then pour over lamb. Add water to cover. Add bay leaf, rosemary and thyme, cover with foil and cook in oven for 2 hours, or until lamb is tender.
  6. While lamb is cooking, make Gremolata. In a small bowl, mix parsley, lemon zest and juice, anchovies, garlic, capers, chili (if desired), red wine vinegar and olive oil. Check seasoning and adjust. Cover and keep in refrigerator until ready to serve.
  7. Once lamb is cooked, remove it from cooking liquid and keep warm in oven covered with foil. Remove and discard carrots and herbs. Let liquid sit for 10 minutes, then remove excess fat that floats to top. Bring to a boil over medium-high heat and reduce, stirring occasionally, until it reaches a sauce consistency, about 10 minutes.
  8. To make Polenta, in a medium saucepan over medium-high heat, bring water, milk and salt to a boil. Slowly whisk in polenta. Bring back to a boil, then reduce heat to low, stirring constantly. Cook for 10 to 15 minutes, or until it is like a soft porridge. If it is too thick, add more water until it reaches desired consistency. Add Parmesan and butter and stir to combine. Check and adjust seasoning.
  9. To serve, divide polenta evenly between 6 bowls. Top each bowl with a lamb shank and sauce and garnish with gremolata.
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Drink Pairings

Fish Pie

Fish pie is a British pub classic! You won’t regret trying this dish, it’s creamy, rich, and oh so satisfying. We used salmon, halibut, and smoked salmon, but any combination of your favourite fish and seafood will work. Including something smoked adds another layer of flavour. Try it with prawns or scallops! Pair this recipe with Calliope Figure 8 White 2022 or Gray Monk Chardonnay Unwooded 2022
Ingredients Instructions

Ingredients

Serves 4-6
3 lbs (1.4 kg) potatoes, peeled and cut in half
6 oz (170 g) aged cheddar, grated, divided
½ cup (125 ml) whipping cream
3 tsp (15 ml) salt, divided, plus more for cooking potatoes
freshly ground black pepper, to taste
4 tbsp (60 ml) butter, divided, plus more for greasing dish
½ medium onion, finely diced
1 clove garlic, minced
3 tbsp (45 ml) all-purpose flour
2 cups (500 ml) milk
1 lb (450 g) cod or halibut, bones removed and cut into bite-sized pieces
½ lb (225 g) salmon, bones removed and cut into bite-sized pieces
½ lb (225 g) hot-smoked salmon, broken into bite-sized pieces
1 cup (250 ml) frozen peas
1 tsp (5 ml) finely chopped fresh chives
2 tsp (10 ml) finely chopped fresh parsley leaves

Instructions

  1. Preheat oven to 350 F (175 C). Place potatoes in a large saucepan, cover with salted water and bring to a boil. Turn heat down to medium and simmer for 10 to 15 minutes, or until potatoes are tender. Drain, then mash with half of the cheddar, whipping cream, 1½ tsp (7.5 ml) salt, pepper and 1 tbsp (15 ml) butter. Set aside.
  2. In a small saucepan over medium heat, sweat onions and garlic in remaining 3 tbsp (45 ml) butter. Add flour and mix well. Slowly whisk in milk and continue whisking until smooth. Add remaining salt and pepper. Bring to a boil, turn heat down to low and simmer for 10 minutes, stirring constantly, until sauce has thickened. Check and adjust seasoning. Set aside.
  3. Butter a 9 × 13-in (3.5 L) casserole dish. Cover bottom of casserole with a quarter of the béchamel. Place fish and peas in casserole and cover with remaining béchamel. Smooth it out and top with mashed potatoes. Sprinkle with remaining cheddar.
  4. Bake for 30 to 45 minutes, or until golden and bubbly and fish flakes easily. Garnish with chives and parsley.
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Drink Pairings

Red Wine Ravioli with Ricotta & Parmesan

Try this classic ravioli with a twist. Red wine used in the pasta creates a great colour in the final dish but does not add a ton of flavour. Therefore, save your good red wines for drinking alongside this tasty pasta starter. You should only need half the pasta dough for filling made in this recipe. However, it is good to have extra dough just in case it takes a couple of tries to perfect your ravioli making.
Ingredients Instructions

Ingredients

Serves 6
DOUGH:
5 large egg yolks
1 tbsp (15 ml) extra-virgin olive oil
1½ cups (375 ml) red wine
1 tsp (5 ml) kosher salt
4 cups (1 L) flour, plus extra for kneading
FILLING:
18 oz (510 g) ricotta cheese
6 oz (170 g) grated Parmesan, plus extra for serving
¼ tsp (1 ml) freshly ground nutmeg
1 tsp (5 ml) finely grated lemon zest
2 tsp (10 ml) fresh lemon juice
kosher salt and freshly ground black pepper, to taste
1 large egg
1 tbsp (15 ml) water
semolina flour, for dusting
SAUCE:
2 tbsp (30 ml) unsalted butter
¼ cup (60 ml) extra-virgin olive oil
3 cloves garlic, minced
1½ tsp (7.5 ml) white miso paste
20 sage leaves

Instructions

  1. To make Dough, place egg yolks, olive oil, red wine and salt in a food processor fitted with a steel blade attachment and pulse to combine. Add flour and pulse until dough just starts to come together. Turn dough out onto a well-floured work surface and knead until smooth and dough springs back when you press a finger into it, about 5 minutes. Use as much flour as needed. Wrap dough with plastic wrap and let rest at room temperature for at least 1 hour and up to 3 hours.
  2. While dough rests, make Filling. Lay a clean tea towel or a triple layer of paper towels on a rimmed baking sheet. Spread ricotta evenly over surface of towels. Top with a second clean tea towel or triple layer of paper towels. Press with hands or a second rimmed baking sheet and let rest 5 minutes. Transfer ricotta to a medium bowl along with Parmesan, nutmeg, lemon zest and lemon juice. Season to taste with salt and pepper and stir to combine.
  3. In a small bowl, whisk egg and water to create an egg wash. Set aside.
  4. Divide rested dough into 4 equal pieces. Wrap 3 pieces in plastic wrap and set aside. Roll out remaining dough into a narrow rectangle, ½-in (1.25 cm) thick. Set pasta machine on the widest setting and feed dough through rollers. Fold dough lengthwise into thirds and rotate 90 degrees. Repeat rolling, folding and rotating another 3 times to increase dough’s elasticity. If dough gets sticky, dust with more flour.
  5. Narrow setting one notch and pass dough through twice. Continue passing dough twice through ever-finer settings until it is very thin, about setting 5 or 6. Dust dough with flour and lay flat on the counter. Place 2 tsp (10 ml) mounds of filling along one side of the dough, leaving about ½-in (1.25 cm) between each mound. Brush egg wash around each mound of filling. Fold dough over mounds and press between each mound to secure and expel any air bubbles. Cut between each mound to create ravioli. Trim into desired shape. Place on a baking sheet that has been well-dusted with semolina flour and repeat with remaining dough and filling. Pasta can be prepared up to this point, dusted with semolina, covered well with plastic wrap and refrigerated overnight. Alternatively, ravioli may be placed on a parchment-lined baking sheet and frozen completely. Transfer to a freezer bag, press out as much air as possible and store in freezer for up to 2 months.
  6. When ready to serve, bring a large pot of salted water to a boil.
  7. To make sauce, in a large skillet, melt butter over medium heat. Lower heat to medium-low and cook butter, stirring often, until it just starts to brown, about 2 to 3 minutes. Add olive oil and garlic and cook, stirring constantly, until garlic has softened, about 2 minutes.
  8. Add pasta to boiling water and cook until ravioli floats, about 2 to 3 minutes.
  9. While pasta cooks, stir miso paste and sage into sauce. Let cook for 1 minute and then season sauce to taste with salt and pepper. Remove pasta from boiling water with a slotted spoon and place in sauce. Baste pasta with sauce for 30 seconds and then divide between serving plates. Garnish with additional Parmesan and serve immediately.
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Drink Pairings

Prosciutto-Wrapped Pork Chops with Apples & Cider Pan Sauce

This one pan meal is easy enough for a weeknight yet tastes fancy enough should company drop by for dinner. Bust out the cast-iron pan to take this recipe to the next level of fall flavours.
Ingredients Instructions

Ingredients

Serves 4
4 boneless pork loin chops
kosher salt and freshly ground black pepper, to taste
4 to 8 slices prosciutto
2 tbsp (30 ml) grapeseed oil, plus extra if needed
2 shallots, peeled and halved
4 small cloves garlic, smashed
1 large Honeycrisp apple, cored and cut into 10 to 12 wedges
1 sprig fresh rosemary
2 sprigs fresh thyme
2 tbsp (30 ml) butter
12 fresh sage leaves
1 cup (250 ml) Strongbow Original Dry Cider
1 tbsp (15 ml) Dijon mustard

Instructions

  1. Place pork chops on a clean cutting board and sprinkle with salt and pepper to season. Tightly wrap 1 to 2 slices of prosciutto around each chop. Press down on prosciutto to make it stick to pork.
  2. In a cast iron skillet, heat oil over medium heat. Add pork chops, shallots and garlic. Cook, stirring occasionally and checking pork to make sure it doesn’t burn, until chops are well browned, about 3 to 4 minutes. Flip pork over and cook for an additional 2 to 3 minutes. Transfer to a plate and set aside.
  3. Add an additional tablespoon of oil to skillet, if needed, along with apple wedges, rosemary and thyme. Let apples sauté along with aromatics until they are lightly caramelized but still have some texture, about 4 to 6 minutes. Remove apples and place on plate alongside pork.
  4. Add cider and Dijon mustard to skillet. Bring to a hard simmer over medium-high heat, whisking often, and let sauce simmer until reduced by about half, about 5 minutes. Add apples and pork back into skillet and allow to simmer in sauce for 1 minute.
  5. To serve, divide pork and apple wedges between serving plates. Drizzle with pan sauce and top with fried sage. Enjoy.
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Drink Pairings

Shiitake Fried Rice

A quick and easy weekday meal, perfect for when you’re short on time. Any type of mushrooms can be used, but the shiitakes really add a meaty rich flavour. Enjoy as a side dish or on it’s own. Add protein as you see fit. Goes well with a fried egg on top!
Ingredients Instructions

Ingredients

Serves 4
2 tbsp (30 ml) light soy sauce
1 tbsp (15 ml) dark soy sauce
1 tbsp (15 ml) oyster sauce
1 tsp (5 ml) fish sauce
1 tsp (5 ml) sesame oil
1 tbsp (15 ml) butter
3 tbsp (45 ml) vegetable oil, divided
3 cups (750 ml) shiitake mushrooms, stems removed, thinly sliced
1 cup (250 ml) king oyster mushrooms, thinly sliced
1 pinch salt, plus more to taste
2 cloves garlic, finely chopped
3 green onions, cut in 1-in (2.5 cm) pieces, plus more sliced for garnish
4 cups (1 L) cooked rice
4 eggs

Instructions

  1. In a small bowl, mix soy sauces, oyster sauce, fish sauce and sesame oil. Set aside.
  2. Heat butter and 1 tbsp (15 ml) vegetable oil over medium-high heat in a large frying pan or wok. Add mushrooms and season with salt. Stir-fry until softened and golden brown. Move mushrooms to one side and add 1 tbsp (15 ml) oil with garlic and green onions. Stir-fry 30 seconds.
  3. Add rice and toss with all ingredients. Spread to cover bottom and let sit for 1 minute. Add sauces and toss to thoroughly mix. Fry, tossing or stirring occasionally, for another 2 to 3 minutes. Taste and adjust seasoning if needed. Transfer to 4 bowls.
  4. In a frying pan over medium-high heat, fry eggs sunny side up with the remaining 1 tbsp (15 ml) oil. If you used a frying pan previously, you can use the same pan. Top each bowl of rice with a fried egg and sliced green onions.
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Drink Pairings

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