Stuffed Acorn Squash

Elevate your Thanksgiving sides this year with these elegant little beauties. They also make a great main course for the vegetarians at the table. Enjoy these Stuffed Acorn Squash with Grow Wild Enchanting White Blend Or Nk'mip Dreamcatcher.
Ingredients Instructions

Ingredients

Serves 4 as a hearty side or vegan main course
2 medium acorn squash
4 tbsp (60 ml) olive oil, divided, plus more for brushing squash
¼ tsp (1 ml) salt, plus more to taste
freshly ground black pepper
1 cup (250 ml) carrots cut into ½-in (1.25 cm) dice
1 cup (250 ml) parsnips cut into ½-in (1.25 cm) dice
1 cup (250 ml) beets cut into ½-in (1.25 cm) dice
1 cup (250 ml) uncooked farro, rinsed and drained
2 cups (500 ml) vegetable stock
2 dried bay leaves
1 sprig fresh thyme
¼ cup (60 ml) dried cranberries
¼ cup (60 ml) pine nuts, lightly toasted
2 shallots, thinly sliced
2 cloves garlic, minced
1 tbsp (15 ml) chopped fresh sage
1 tsp (5 ml) chopped fresh rosemary
1 cup (250 ml) chopped kale, stems removed
¼ cup (60 ml) panko bread crumbs
3 tbsp (45 ml) finely chopped parsley, plus more for garnish
Red Wine & Maple Reduction, make ahead, recipe follows
RED WINE & MAPLE REDUCTION | Makes about ⅓ cup (80 ml)
2 cups (500 ml) Gray Monk Pinot Noir
¼ cup (60 ml) brown sugar
6 black peppercorns
2 whole cloves
1 dried bay leaf
½ stick cinnamon
1-in (2.5 cm) strip orange peel
¼ cup (60 ml) maple syrup

Instructions

  1. Preheat oven to 400 F (200 C). Line 3 baking sheets with parchment.
  2. Trim top and bottom of acorn squash to make a flat surface on each. Cut two 1½-in (4 cm) thick slices from each and, using a spoon, remove pulp and seeds, leaving a total of 4 squash rings. Transfer to 1 of the lined baking sheets, brush with olive oil, season with salt and pepper and roast for 20 to 25 minutes, until just softened. Set aside.
  3. In a bowl, toss carrots and parsnips with 1 tbsp (15 ml) olive oil and a pinch each of salt and pepper, then transfer to second lined baking sheet. In a separate bowl, toss beets with 1 tbsp (15 ml) olive oil and a pinch each of salt and pepper, then transfer to third lined baking sheet. Roast both sheets until vegetables are barely tender, about 30 minutes. Beets may take a few minutes longer. Set aside.
  4. In a small saucepan, combine farro, stock, bay leaves and thyme and bring to a boil. Reduce heat and simmer, covered, until farro is cooked through and has absorbed liquid. Remove from heat, remove bay leaves, stir in cranberries and pine nuts and set aside.
  5. In a medium skillet over medium-high heat, warm 1 tbsp (15 ml) olive oil. Add shallots and garlic and sauté until fragrant, about 1 minute. Add sage and rosemary, stir for 30 seconds, then add kale and cook until wilted.
  6. In a small bowl, mix panko, final 1 tbsp (15 ml) olive oil, parsley and a pinch of salt. Set aside.
  7. Combine roasted vegetables, farro mixture and kale mixture and mix well. Spoon mixture evenly between roasted squash rings, pressing gently, and top each with 1 tbsp (15 ml) panko mixture. Transfer to oven and bake until hot throughout and golden brown on top, about 20 minutes.
  8. Using a spatula, carefully transfer to a serving platter. Garnish with fresh chopped parsley and drizzle with Red Wine & Maple Reduction.
  9. RED WINE & MAPLE REDUCTION | Makes about ⅓ cup (80 ml)
  10. In a medium saucepan, combine wine, brown sugar, peppercorns, cloves, bay leaf, cinnamon stick and orange peel. Bring to a boil and continue boiling until volume is reduced to ½ cup (125 ml), then stir in maple syrup and reduce volume by about half again. Strain and cool to room temperature. This can be made ahead and stored in an airtight container in refrigerator for up to 1 month.
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Drink Pairings

Apple, Walnut & Smoked Tofu Stuffing

No turkey, no problem! This vegan stuffing is packed full of surprises: sweet-tart apples, toasted and crunchy walnuts and smoky tofu lending a meaty texture. This vegan Stuffing pairs well with Gray Monk Pinot Noir.
Ingredients Instructions

Ingredients

Serves 6-8
5 cups (1.25 L) sourdough cut into ½-in (1.25 cm) cubes
1 cup (250 ml) walnut pieces, toasted
¼ cup (60 ml) plant-based butter, plus more for greasing
1 yellow onion, diced small
3 stalks celery, thinly sliced
2 cloves garlic, finely minced
1 tsp (5 ml) salt
1 tsp (5 ml) dried sage
½ tsp (2.5 ml) dried thyme
½ tsp (2.5 ml) ground white pepper
½ tsp (2.5 ml) ground ginger
¼ tsp (1 ml) ground nutmeg
8 oz (225 g) smoked tofu, cut into ½-in (1.25 cm) pieces
2 red apples (good cooking type like Cosmic Crisp, Braeburn or Honeycrisp), cut into ½-in (1.25 cm) dice
2 tbsp (30 ml) chopped fresh parsley
1½ to 2 cups (375 to 500 ml) vegetable stock, as needed

Instructions

  1. Preheat oven to 350 F (175 C).
  2. On a parchment-lined baking sheet, toast bread cubes until lightly browned and crispy but still a bit soft in centre, 8 to 10 minutes. Transfer to a large mixing bowl, add toasted walnuts and set aside.
  3. Lightly grease a 7 × 11-in (2 L) casserole dish.
  4. In a medium skillet over medium-high heat, melt plant-based butter. Add onions, celery and garlic and sauté until softened, 3 to 4 minutes. Stir in salt, sage, thyme, white pepper, ginger and nutmeg. Cook for another 30 seconds, then mix in smoked tofu and apples.
  5. Add the sautéed apple-tofu mixture and parsley to toasted bread and toss to combine. Starting with 1½ cups (375 ml), add stock until ingredients are well moistened and stuffing holds together slightly when squeezed lightly. Mix until ingredients are evenly dispersed, then gently press into prepared casserole dish.
  6. If baking right away, cover with foil and bake for 20 minutes, then remove foil and bake for another 20 to 25 minutes, until hot in centre and golden brown on top.
  7. If making ahead, cover unbaked casserole in plastic wrap and store in refrigerator for up to 24 hours. When ready to bake, remove from refrigerator and leave at room temperature for 30 minutes while preheating oven to 350 F (175 C). Remove plastic wrap and cover with foil before baking as in step 6.
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Drink Pairings

Green Bean Casserole

A Thanksgiving favourite with a plant-based twist. Green beans, savoury vegan Marsala mushroom sauce and crispy fried onions are baked together until bubbly and golden. Try pairing this Green Bean Casserole with Mission Hill Reserve Sauvignon Blanc Or Fern Walk Sauvignon Blanc.
Ingredients Instructions

Ingredients

Serves 6-8
1 lb (450 g) green beans, trimmed and halved
¼ cup (60 ml) plant-based butter or vegetable oil, plus more for greasing
½ cup (125 ml) thinly sliced leeks
½ orange bell pepper, sliced into 1½-in (4 cm) long strips
2 cloves garlic, minced
½ tsp (2.5 ml) fresh thyme leaves
4 oz (110 g) oyster mushrooms, torn into ⅓-in (0.8 cm) thick strips
4 oz (110 g) cremini mushrooms, sliced into ⅓-in (0.8 cm) thick strips
½ tsp (2.5 ml) salt
¼ tsp (1 ml) freshly ground black pepper
2 tbsp (30 ml) all-purpose flour
⅓ cup (80 ml) Carlo Pellegrino Marsala Fine
1 cup (250 ml) vegetable stock
¼ cup (60 ml) non-dairy whipping cream
1 cup (250 ml) homemade or store-bought crispy fried onions, divided

Instructions

  1. Preheat oven to 350 F (175 C).
  2. Bring a small saucepan of salted water to a boil, then add green beans and blanch until tender-crisp, 2 to 3 minutes depending on size. Transfer beans to an ice water bath to cool.
  3. Lightly grease a 7 × 11 in (2 L) casserole dish.
  4. In a large skillet over medium-high heat, melt plant-based butter. Add leeks, pepper strips, garlic and thyme and sauté until softened. Add mushrooms, season with salt and pepper and continue cooking, stirring often, until mushrooms start to soften. Sprinkle in flour, stir well and cook for another 30 seconds. Deglaze skillet with Marsala, stir until thickened, then slowly whisk in stock and cream. Reduce heat to medium-low and simmer until thickened, about 5 minutes.
  5. Add green beans and ½ cup (125 ml) crispy fried onions to mushroom sauce, stir until well coated and transfer to prepared casserole dish. Bake, uncovered, for about 20 minutes. Remove from oven, mix well and top with remaining ½ cup (125 ml) crispy fried onions. Return to oven and bake, uncovered, until top is crispy and golden, about 10 minutes longer.
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Drink Pairings

Roasted Cauliflower with Red Wine & Onion Gravy

Finally, the vegetarians at the table don’t have to settle for side dishes and cranberry sauce. Move over, turkey, you’re sharing the spotlight this year. Pass the gravy! Pair this Roasted Cauliflower with Our Story Cabernet Merlot.
Ingredients Instructions

Ingredients

Serves 4
1 large head cauliflower (about 2 lbs/900 g)
1 tbsp (15 ml) granulated garlic
1 tbsp (15 ml) granulated garlic
2 tsp (10 ml) ground turmeric
1¼ tsp (6 ml) Spanish smoked paprika, divided
1 tsp (5 ml) dark soy sauce
¼ cup (60 ml) plant-based butter
1 tbsp (15 ml) coconut oil
1 tsp (5 ml) ras el hanout
½ tsp (2.5 ml) salt, plus more for blanching
Red Wine & Onion Gravy, to serve, make ahead, recipe follows
RED WINE & ONION GRAVY | Makes about 2 cups (500 ml)
3 tbsp (45 ml) plant-based butter
1 yellow onion, thinly sliced
1 clove garlic, thinly sliced
1 tsp (5 ml) chopped fresh sage
½ tsp (2.5 ml) chopped fresh rosemary
2 tbsp (30 ml) all-purpose flour
⅓ cup (80 ml) Our Story Cabernet Merlot
2 cups (500 ml) mushroom or vegetable stock
1 dried bay leaf
½ tsp (2.5 ml) dark soy sauce
1 tsp (5 ml) red miso paste
freshly ground black pepper, to taste

Instructions

  1. Trim base of cauliflower and remove any discoloured leaves, making sure to leave florets intact.
  2. Fill a large saucepan with enough heavily salted water to cover cauliflower, but don’t add cauliflower yet. Bring water to a boil over high heat, then whisk in granulated garlic, turmeric, 1 tsp (5 ml) paprika and soy sauce. Add cauliflower and blanch for 2 minutes. Remove and air-dry at room temperature.
  3. In a small saucepan over medium-low heat, melt plant-based butter and coconut oil. Remove from heat and stir in ras el hanout, remaining ¼ tsp (1 ml) paprika and the salt. Set aside.
  4. Place cauliflower on lined baking sheet and brush with half the butter mixture. Loosely tent cauliflower with foil, transfer to oven and cook for 30 minutes. Remove foil, baste with remaining butter mixture and return to oven. Continue to roast, uncovered, until lightly charred and tender when pierced with a wooden skewer, 30 to 45 minutes longer.
  5. Transfer to a serving platter and serve with Red Wine & Onion Gravy.
  6. RED WINE & ONION GRAVY
  7. In a medium saucepan over medium heat, melt butter. Add onions and sauté until lightly caramelized, about 10 minutes. Add garlic, sage and rosemary and cook for another 30 seconds, then sprinkle with flour and stir well. Pour in red wine and stir until thickened, then slowly whisk in stock. Add bay leaf and soy sauce, reduce heat to medium-low and simmer for about 15 minutes, until gravy coats back of a spoon.
  8. Remove bay leaf, add miso paste, purée until smooth and season with pepper. Gravy can be made ahead and stored in an airtight container in refrigerator for up to 3 days.
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Drink Pairings

Crab Cakes

Sweet Dungeness crab is the star of the show in these crab cakes, they have just enough breadcrumbs to hold them together. Buy whole crab and cook and pick it yourself, or buy pre cooked crab meat from your fish monger.
Ingredients Instructions

Ingredients

Serves 4
1 lb (450 g) cooked Dungeness crabmeat, picked through to remove any shells and cartilage
2 eggs
1½ cups (375 ml) bread crumbs, divided
2 tbsp (30 ml) creole seasoning, divided
2 tbsp (30 ml) lemon zest, divided
3 tbsp (45 ml) finely chopped fresh dill leaves, divided
3 tbsp (45 ml) finely chopped fresh chives, divided
3 tbsp (45 ml) mayonnaise, divided
2 tsp (10 ml) salt, divided
2 pinches pepper, divided
1 tbsp (15 ml) extra-virgin olive oil
2 tbsp (30 ml) butter, plus more if needed
¼ cup (60 ml) crème fraîche or sour cream
1 tbsp (15 ml) fresh lemon juice
greens, for garnish
1 lemon, cut into wedges, to serve

Instructions

  1. In a small mixing bowl, place crab, eggs, ½ cup (125 ml) bread crumbs, 1 tbsp (15 ml) creole seasoning, 1 tbsp (15 ml) lemon zest, 2 tbsp (30 ml) dill, 2 tbsp (30 ml) chives, 1 tbsp (15 ml) mayonnaise, 1 tsp (5 ml) salt and 1 pinch pepper. Mix just until combined.
  2. Spread remaining 1 cup (250 ml) bread crumbs on a plate.
  3. Form crab mixture into 8 crab cakes. Roll in bread crumbs and set aside.
  4. Heat a large frying pan over medium heat. When hot, add oil and butter and heat until butter foams. Fry crab cakes for about 5 minutes per side, or until golden. Add more butter if pan is dry after crab cakes have been flipped.
  5. In a small bowl, mix crème fraîche, lemon juice and remaining 1 tbsp (15 ml) creole seasoning, 1 tbsp (15 ml) lemon zest, 1 tbsp (15 ml) dill, 1 tbsp (15 ml) chives, 2 tbsp (30 ml) mayonnaise, 1 tsp (5 ml) salt and 1 pinch pepper.
  6. Serve 2 crab cakes per person with herb sauce, greens and lemon wedges.
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Drink Pairings

Fish & Chips with Mushy Peas

Here's a classic fish and chips recipe for crispy battered fish and twice cooked chips. The mushy peas are made with frozen peas instead of the traditional dried which gives the dish a nice fresh flavour and bright colour. To make all 3 components so they’re ready to serve at the same time, start by making Double-Fried Chips through step 4. While chips are chilling in refrigerator, make Mushy Peas and keep warm until ready to serve, and prepare Fish recipe through step 3. Now do second fry of chips (step 5 of Double-Fried Chips recipe), then use same oil to fry fish (steps 4 and 5 of Fish recipe).
Ingredients Instructions

Ingredients

Serves 4
FISH
1½ lbs (680 g) halibut or cod
4 tsp (20 ml) salt, divided, plus more for seasoning
2 cups (500 ml) all-purpose flour, divided
2 tbsp (30 ml) cornstarch
1 tsp (5 ml) pepper, divided
1½ cups (375 ml) pale ale beer, cold
1 tsp (5 ml) paprika
1 tsp (5 ml) garlic powder
vegetable oil, for deep-frying
1 lemon, cut into wedges, to serve
tartar sauce, to serve
DOUBLE-FRIED CHIPS
vegetable oil, for frying
2 lbs (900 g) yellow potatoes, peeled, cut into ½-in (1.25 cm) chips
salt, to taste
MUSHY PEAS
2 tbsp (30 ml) butter
1 green onion, thinly sliced
1 × 15 oz (425 g) can green peas, drained
½ cup (125 ml) frozen petite peas, blanched in hot water
1 tsp (5 ml) salt
1 pinch pepper
1 tbsp (15 ml) water

Instructions

  1. To make the fish, cut fish into 8 equal pieces, about 3 oz (85 g) each. Season with 2 tsp (10 ml) salt and let sit for 10 minutes. After 10 minutes, remove excess moisture with paper towel.
  2. In a medium bowl, mix 1 cup (250 ml) flour, cornstarch, ½ tsp (2.5 ml) pepper and beer until no lumps remain.
  3. In a shallow dish, combine remaining 1 cup (250 ml) flour, ½ tsp (2.5 ml) pepper and 2 tsp (10 ml) salt with paprika and garlic powder, and mix well.
  4. Fill a large, heavy-bottomed saucepan one-quarter full with vegetable oil (or just use same pan and oil used to fry chips). Heat over medium-high heat to 375 F (190 C).
  5. When oil is hot, prepare fish. Working in batches, dredge fish in dry flour mixture, shake off excess flour, then coat in beer batter. Carefully place fish into oil, laying it down away from you. Fry until golden brown and cooked through, about 5 minutes. Remove from oil and drain on a rack. Season with salt while fish is still hot. Repeat with remaining fish.
  6. Serve with lemon wedges, tartar sauce, Double-Fried Chips and Mushy Peas.
  7. To make the chips, fill a large, heavy-bottomed saucepan halfway with oil. Heat over medium-high heat to 300 F (150 C).
  8. Meanwhile, rinse chips in cold water until water runs clear. Drain, then dry well with paper towel.
  9. Working in batches, fry chips in hot oil for about 10 minutes, or until soft, stirring occasionally so they don’t stick. They should be pale.
  10. Remove from oil and drain well. Cool chips to room temperature, then chill in refrigerator until cold.
  11. When ready to serve, heat same saucepan of oil over medium-high heat to 400 F (200 C). Fry chips in batches until golden brown and crisp, about 5 minutes. Drain and toss with salt. Repeat with remaining chips, bringing oil temperature back to 400 F (200 C) before frying next batch.
  12. To make the mushy peas, heat a medium saucepan over medium heat. Add butter and green onions. Sweat until onions are soft. Add green and petite peas, salt, pepper and water. Cover and simmer for 5 minutes, or until peas are heated through.
  13. Transfer to a food processor and pulse until chunky. Keep warm until ready to serve.
  14. To make all 3 components so they’re ready to serve at the same time, start by making Double-Fried Chips through step 4. While chips are chilling in refrigerator, make Mushy Peas and keep warm until ready to serve, and prepare Fish recipe through step 3. Now do second fry of chips (step 5 of Double-Fried Chips recipe), then use same oil to fry fish (steps 4 and 5 of Fish recipe).
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Drink Pairings

Thai Pork Laab

Laab is a spicy, sweet, and tangy dish packed full of umami and bright herbs. It comes together so quickly. Think of it as a meat salad or a quick stir-fry. Try it in rolls with the cabbage and rice, or take bites of it between bites of rice and vegetables. Pair this dish with Our Story Sauvignon Blanc or Kronenbourg 1664 Blanc beer.
Ingredients Instructions

Ingredients

Serves 4 to 6
2 tbsp (30 ml) raw jasmine rice
2 tsp (10 ml) red pepper chili flakes (or to taste)
1 lb (450 g) ground pork
2 tbsp (30 ml) water
2 green onions, thinly sliced
1 shallot, finely chopped
1 stalk lemongrass, thinly sliced
3 tbsp (45 ml) fish sauce, plus more if needed
1 tbsp (15 ml) granulated sugar
1 to 2 Thai (bird’s eye) chilies, thinly sliced (or to taste)
¼ cup (60 ml) roughly chopped fresh mint leaves
¼ cup (60 ml) roughly chopped fresh cilantro leaves
3 tbsp (45 ml) fresh lime juice
1 small cucumber, sliced, to serve
1 small cabbage, cut into 4 to 6 wedges, to serve
cooked jasmine rice, to serve

Instructions

  1. In a small frying pan over medium-high heat, toast raw rice until golden brown. Transfer to a spice grinder or small food processor and grind into a powder. Set aside.
  2. In same frying pan over medium-high heat, toast chili flakes until golden brown. Set aside.
  3. In a large frying pan or wok over medium-high heat, cook pork with water, stirring constantly to break it up. Cook until no pink remains, 3 to 5 minutes. Turn off heat.
  4. Add green onions, shallots, lemongrass, fish sauce, sugar, Thai chilies and toasted chili flakes. Stir to combine, then let cool for 5 minutes.
  5. Add mint, cilantro, lime juice and toasted rice powder. Mix well. Taste and adjust seasoning.
  6. Serve with cucumbers, cabbage and jasmine rice.
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Drink Pairings

Sabich

This Israeli sandwich is a satisfying vegetarian choice. Packed full of vegetables, it has everything you need in a sandwich: something saucy, something pickled, something crunchy and some protein from the eggs and hummus. All components can be prepped ahead of time, making it a breeze to put together when you’re pressed for time! Pair this sandwich with Quails' Gate Rosé or Luccarelli Primitivo Puglia.
Ingredients Instructions

Ingredients

Serves 4
2½ tsp (12.5 ml) salt, divided, plus more to taste
2 large eggplants, cut into 1-in (2.5 cm) slices
2 large eggs
vegetable oil, for shallow frying
¼ cup (60 ml) tahini
1 clove garlic, finely minced
2 tbsp (30 ml) fresh lemon juice
1 tbsp (15 ml) water, plus more if needed
1 small cucumber, thinly sliced
1 small tomato, cut into wedges
freshly ground black pepper, to taste
¼ cup (60 ml) store-bought hummus
4 pitas, heated according to package instructions and cut in half
1 handful fresh flat-leaf parsley leaves
¼ cup (60 ml) pickled turnips, drained and dried on paper towel
hot sauce (optional)

Instructions

  1. Salt both sides of eggplants with 2 tsp (10 ml) salt and let sit for 20 minutes. After 20 minutes, wipe off excess moisture with a paper towel.
  2. For the eggs, bring a small saucepan of water to a boil over high heat. Carefully add eggs and bring water back to a boil. Turn heat down to a high simmer and cook for 7 minutes. Remove eggs from saucepan and drop in an ice bath for 3 to 5 minutes. Peel, cut into quarters and set aside.
  3. In a large frying pan over medium-high heat, heat 1-in (2.5 cm) oil to 350 F (175 C). Fry eggplant slices until golden, 2 to 3 minutes per side. Drain on paper towel, then set aside.
  4. In a small bowl, mix tahini, ½ tsp (2.5 ml) salt, garlic, lemon juice and 1 tbsp (15 ml) water until smooth. If needed, add 1 tsp (5 ml) water at a time until sauce is consistency of ketchup. Taste and adjust seasoning if necessary. Set aside.
  5. Season cucumbers and tomatoes with salt and pepper.
  6. To assemble, spread 1 to 2 tsp (5 to 10 ml) each of tahini sauce and hummus between each pita. Divide eggplant slices, eggs, cucumbers, tomatoes, parsley, pickled turnips and hot sauce (if using) between each pita and top with extra tahini sauce to taste.
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Drink Pairings

Tuna Spaghetti

This tuna spaghetti dish is made mainly of ingredients most folks have in their pantries. It’s light but comforting and a great addition to your weeknight meal arsenal. It’s also very flexible; you can adjust the spice, add some tomatoes, or include a green vegetable. Spinach, chopped broccolini, kale, peas, and zucchini all work well. You could also brown the garlic for some nuttiness or even use pre-roasted garlic for a sweet, mellow flavour. The possibilities are endless! Pair this recipe with Terre Di Chieti Zaccagnini Tralcetto Pinot Grigio or Peroni Nastro Azzurro beer.
Ingredients Instructions

Ingredients

Serves 2 to 3
salt, for cooking spaghetti, plus more to taste
½ lb (225 g) spaghetti
¼ cup (60 ml) extra-virgin olive oil
2 tbsp (30 ml) capers, dried on paper towel, divided
3 cloves garlic, thinly sliced
2 anchovies packed in oil
freshly ground black pepper, to taste
1 tbsp (15 ml) jarred crushed Calabrian chilies or red pepper chili flakes, to taste
3 × 5 oz (140 g) cans tuna in olive oil (oil is used in recipe so do not drain)
1 × 15 oz (425 g) can cannellini beans, drained
1 tsp (5 ml) caper brine
1 handful fresh flat-leaf parsley leaves, roughly chopped, plus more for garnish
1 lemon, zest and juice

Instructions

  1. Bring a large saucepan of well-salted water to a boil over high heat. Cook spaghetti according to package directions.
  2. Meanwhile, heat olive oil in a large frying pan over medium heat. Add 1 tbsp (15 ml) capers and carefully fry until they pop. Remove capers and set aside. Turn off heat and let oil cool for 2 minutes.
  3. Roughly chop remaining 1 tbsp (15 ml) capers and place them in frying pan along with garlic, anchovies and pepper. Let cook in residual heat until garlic is soft. Turn heat to low if needed. Once garlic is soft, add chilies, tuna and its oil, cannellini beans and caper brine. Mix, breaking tuna into large chunks.
  4. Once spaghetti is cooked, reserve 1 cup (250 ml) cooking water. Drain spaghetti and add to pan with ¼ cup (60 ml) cooking water. Toss well, adding more cooking water as needed if pasta is dry. Add parsley and lemon zest and juice, and toss well. Taste and adjust seasoning. Garnish with parsley.
  5. * Tuna canned in olive oil will result in a better taste, but if you only have tuna packed in water, drain water and add an extra 2 tbsp (30 ml) extra-virgin olive oil to the recipe.
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Drink Pairings

Prawn Roll

This summer, give a BC twist to the East Coast lobster roll by using prawns instead of lobster. You can use any size prawn you like; just adjust the size of the cuts. You can even use pre-cooked shrimp to make it very easy! These prawn rolls pair beautifully with 33 Acres of Ocean West Coast Pale Ale or Quails' Gate Riesling.
Ingredients Instructions

Ingredients

Serves 4
Salt, for cooking, plus more to taste
1 lb (450 g) prawns, peeled and deveined
½ cup (125 ml) mayonnaise
1 tbsp (15 ml) fresh lemon juice
1 pinch lemon zest
2 tsp (10 ml) Old Bay seasoning
2 tsp (10 ml) fresh chives, finely sliced
1 tsp (5 ml) Worcestershire sauce
1 tsp (5 ml) finely chopped fresh parsley leaves
pepper, to taste
4 brioche hot dog buns, unsplit
3 tbsp (45 ml) butter
1 lemon, cut into wedges

Instructions

  1. If using pre-cooked prawns, skip this step. Bring a medium saucepan of water to a boil over high heat and season with salt. Add prawns and cook until opaque all the way through and their internal temperature reaches 145 F (63 C); cooking time will vary depending on size of prawns. Remove from water and shock in a bowl of ice water to cool completely; time will depend on size of prawns. Drain and dry well.
  2. If necessary, cut prawns into bite-sized pieces, about 1-in (2.5 cm).
  3. In a medium bowl, combine prawns, mayonnaise, lemon juice and zest, Old Bay, chives, Worcestershire sauce, parsley and pepper. Mix and adjust seasoning to taste. Set aside.
  4. Trim off lengthwise sides of hot dog buns and discard trim. Slice buns halfway down middle (from top to bottom).
  5. Heat a large frying pan over medium heat. Melt butter, then add buns cut-side down. Toast for 2 to 3 minutes per side, or until golden brown. Remove from heat.
  6. Divide prawn mix between each bun and serve with lemon wedges.
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Drink Pairings

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