Category: Recipes

  • Romesco Deviled Eggs

    Romesco Deviled Eggs

    For these classic hors d’oeuvres, blend hardboiled egg yolks with the traditional ingredients of a romesco sauce: piquillo peppers, sherry vinegar, and hazelnuts. The result is a mild and creamy two-bite wonder with just a hint of smoky spice. They make a perfect brunch appetizer or light snack to keep Mom going. Make them pretty by piling the filling high and garnishing with piquillo pepper slices, hazelnuts, and capers. Deliver them to her while she reads her favourite book.

    Romesco Deviled Eggs

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    Servings: 6
    Ingredients Method

    Ingredients
      

    • 3 organic eggs
    • ¼ cup whole blanched hazelnuts
    • 2 piquillo peppers divided
    • 2 tablespoons extra-virgin olive oil
    • 1 garlic clove peeled
    • ½ teaspoon sherry vinegar
    • ½ teaspoon hot smoked paprika
    • ¼ teaspoon salt
    • Capers drained and patted dry, for garnish

    Method
     

    1. In medium saucepan with lid, cover eggs with cold water. Add lid and heat on high to bring to boil. Once water boils, remove from heat, keep covered, and set timer for 15 minutes. Just before timer finishes, fill a bowl with cold water and ice and set aside. When timer goes off, use slotted spoon to remove eggs from saucepan and plunge into ice water. Allow eggs to rest in water until completely cool, about 15 to 20 minutes.
    2. While eggs are cooling, add hazelnuts to bowl of food processor and blitz to a fine crumb. Remove 1 tablespoon and reserve for garnish.
    3. Cut eggs lengthwise, set aside whites and add yolks to hazelnuts in food processor with 1 piquillo pepper, olive oil, garlic clove, sherry vinegar, paprika, and salt. Blend to a fine paste.
    4. Scoop mixture into egg whites using a small cookie scoop, or by placing mixture into piping bag and piping into whites. Cut fine strips of remaining piquillo pepper and use as garnish. Make a small circle with a strip of pepper, place on top of each egg, adding capers to the centre of the circle. Sprinkle with remaining hazelnut crumbs.

    By Helena McMurdo

    RECIPE Courtesy of Alive Magazine
  • Seared Scallops with Soy and Ginger Marinated Grilled Asparagus

    Seared Scallops with Soy and Ginger Marinated Grilled Asparagus

    If Mom is more lunch than brunch, this simple and delicious plate is sure to please. Spring asparagus gets a delicious savoury treatment full of flavour from soy, ginger, garlic, miso, and chili flakes. Served alongside sweet scallops, it’s a beautiful and sophisticated combination that’s easy to make and enjoy.

    Seared Scallops with Soy and Ginger Marinated Grilled Asparagus

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    Servings: 2
    Ingredients Method

    Ingredients
      

    • 1 tablespoon rice vinegar
    • 2 teaspoons low-sodium soy sauce or tamari
    • 3 teaspoons sesame oil divided
    • 1 teaspoon maple syrup
    • 1 teaspoon miso paste
    • 1 teaspoon tahini
    • 1 teaspoon minced garlic
    • 1 teaspoon grated gingerroot
    • ¼ teaspoon dried red pepper flakes
    • 1 pound bunch asparagus washed, dried, woody ends removed
    • 1 tablespoon canola oil
    • 8 large sea scallops like Hokkaido
    • ⅛ teaspoon sea salt
    • ⅛ teaspoon black pepper
    • 1 tablespoon black sesame seeds

    Method
     

    1. In glass jar with fitted lid, combine vinegar, soy sauce, 1 teaspoon sesame oil, maple syrup, miso, tahini, garlic, gingerroot, and red pepper flakes. Seal jar and shake well to combine. Set aside.
    2. Preheat oven to 425°F. Line baking sheet with parchment paper. Lay asparagus on baking sheet, drizzle with remaining 2 teaspoons sesame oil. Toss to coat on all sides. Bake for 10 minutes. Remove from oven and keep warm.
    3. In skillet, heat canola oil on medium-high. Season scallops with salt and freshly ground black pepper. Cook on one side for 2 minutes, or until golden brown and scallop releases easily from pan. Turn and cook for a further 2 minutes on other side. Add spoonful of dressing to pan to release any juices. Remove scallops to plate and drizzle with sauce. Pour remaining dressing over asparagus and use tongs to toss and coat it thoroughly. Sprinkle with sesame seeds and serve alongside scallops.

    By Helena McMurdo

    RECIPE Courtesy of Alive Magazine
  • Lemon Chicken and Greek Salad Skewers

    Lemon Chicken and Greek Salad Skewers

    Lemon Chicken and Greek Salad Skewers

    The inspiration here is Greek Salad―but on a stick. We’ve added some savoury lemony garlic chicken packed with flavour so it’s delicious served cold. These skewers are packed full of veggies, which makes them easy to modify for those with dietary preferences. Just leave off the feta or the chicken for those who prefer veggies only. And while they’re delicious as is, the inclusion of a tzatziki-style dip adds an extra zing. To keep things on schedule, cook the chicken the day before or early in the morning of your picnic.

    Lemon Chicken and Greek Salad Skewers

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    Servings: 6
    Ingredients Method

    Ingredients
      

    Lemon Chicken
    • 2 teaspoons extra-virgin olive oil
    • 1 tablespoon freshly squeezed lemon juice
    • ½ teaspoon Dijon mustard
    • 1 garlic clove peeled and minced or crushed
    • 1 teaspoon dried oregano
    • ¼ teaspoon dried thyme
    • ⅛ teaspoon salt
    • ⅛ teaspoon black pepper
    • 1 boneless, skinless chicken breast
    Skewers
    • 4 ounces feta cut into 12 bite-sized pieces
    • 1 teaspoon extra-virgin olive oil
    • ¼ teaspoon dried oregano
    • 2 mini cucumbers sliced into 12 pieces
    • 12 grape tomatoes
    • 12 bite-sized pieces red onion
    • 12 bite-sized pieces bell pepper in mixed colours
    • 12 pitted Kalamata olives
    • 12 wooden skewers
    Tzatziki
    • ¼ cup Greek yogurt
    • 1 tablespoon grated cucumber
    • 2 teaspoons lemon juice
    • 1 teaspoon finely chopped mint

    Method
     

    1. In glass container with fitted lid, whisk together olive oil, lemon juice, mustard, garlic, oregano, thyme, salt, and pepper. Add chicken breast, coating on both sides with the marinade. Seal container and refrigerate for 1 to 2 hours.
    2. When ready to cook, remove chicken from refrigerator and bring to room temperature while you preheat oven to 350°F. Bake chicken for 45 minutes, or until instant-read thermometer registers 165°F. Allow chicken to cool completely and refrigerate to chill for minimum 2 hours.
    3. In small bowl, dress feta with olive oil and oregano. Cut chicken into 12 bite-sized cubes. Assemble skewers by placing pieces of cucumber, tomato, a cube of chicken, red onion, pepper, feta, and olive on each skewer. Pack in airtight container and place in your cooler.
    4. Combine yogurt, grated cucumber, lemon juice, and mint. Add to small Mason jar with lid and pack in cooler or picnic basket. Bring a spoon so picknickers can drizzle the dressing over skewers.

    by Helena McMurdo

    Recipe Courtesy of Alive Magazine

  • Chickpea Flatbread Sandwiches with Arugula, Pomegranate, and Chili Crisp

    Chickpea Flatbread Sandwiches with Arugula, Pomegranate, and Chili Crisp

    Chickpea Flatbread Sandwiches with Arugula, Pomegranate, and Chili Crisp

    The simple presentation of these strawberry coconut cream pots hides sophisticated flavour. Ripe berries are macerated with a dash of sherry vinegar, maple syrup, mint, black pepper, and a hint of salt which helps to bring out the flavours. They’re then combined with coconut cream before being layered over a nutty buckwheat and almond base. Sealed up in Mason jars, they’re a cinch to pack and serve.

    Chickpea Flatbread Sandwiches with Arugula, Pomegranate, and Chili Crisp

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    Servings: 6
    Ingredients Method

    Ingredients
      

    Flatbread
    • 1 ¼ cups all-purpose flour
    • ¾ cup whole wheat flour
    • 2 tablespoons nigella seeds (kalonji)
    • ½ teaspoon ground cumin
    • ¼ teaspoon salt
    • ½ teaspoon honey
    • ¾ cup tepid water
    • ½ teaspoon yeast
    • 1 to 2 tablespoons canola or sunflower oil for cooking
    Chickpea filling
    • 2 tablespoons extra-virgin olive oil
    • 1 tablespoon red wine vinegar
    • 1 teaspoon honey
    • 1 teaspoon chili crisp
    • ½ teaspoon pomegranate molasses
    • 1 14-ounce can chickpeas
    • ⅔ cup pomegranate seeds
    • Mint sprigs for garnish

    Method
     

    1. In medium bowl, whisk together flours, nigella seed, cumin, and salt. Set aside.
    2. In small bowl, whisk together honey and water and sprinkle yeast overtop. Allow to stand for 5 to 10 minutes, until yeast begins to bloom. Add yeast mixture to flour mixture and stir to combine.
    3. Knead by hand or use stand mixer with dough hook to knead for approximately 7 minutes, until dough is smooth and elastic. Place in oiled bowl, cover with kitchen towel, and set aside to rise at room temperature until doubled in size, about 1 to 2 hours.
    4. Divide dough into 12 sections and roll each into a ball. Heat griddle or cast iron frying pan and brush with oil. Roll out each ball to a flat circle and place down on hot surface. Flip when bubbles appear on top surface and bottom begins to brown, about 30 seconds to 1 minute. Flip to other side and continue to cook until surface is golden. Allow breads to cool and then pack in airtight container.
    5. In small bowl or jar, combine olive oil, red wine vinegar, honey, chili crisp, and pomegranate molasses. Set aside.
    6. To medium pot, add chickpeas and their water, plus an additional can of water. Simmer, covered, for about 15 minutes. Remove from heat, uncover, and allow to cool for 10 minutes before draining. Drain and toss with dressing and pomegranate seeds. Seal in container and refrigerate or pack in your cooler.
    7. To a separate sealable container, add 2 cups of arugula and pack in your cooler.
    8. To serve, have picknickers make up their own sandwiches, adding a little bit of arugula to a flatbread and topping with chickpea mixture. Top each sandwich with a few mint leaves.

    by Helena McMurdo

    Recipe Courtesy of Alive Magazine

  • Strawberry Coconut Cream Pots with Mint and Black Pepper

    Strawberry Coconut Cream Pots with Mint and Black Pepper

    Strawberry Coconut Cream Pots with Mint and Black Pepper

    The simple presentation of these strawberry coconut cream pots hides sophisticated flavour. Ripe berries are macerated with a dash of sherry vinegar, maple syrup, mint, black pepper, and a hint of salt which helps to bring out the flavours. They’re then combined with coconut cream before being layered over a nutty buckwheat and almond base. Sealed up in Mason jars, they’re a cinch to pack and serve.

    Strawberry Coconut Cream Pots with Mint and Black Pepper

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    Servings: 6
    Ingredients Method

    Ingredients
      

    • 1 tablespoon extra-virgin olive oil
    • ¼ cup raw buckwheat
    • ¼ cup blanched sliced almonds
    • ¼ teaspoon cinnamon
    • ½ teaspoon honey
    • 8 ounces strawberries washed and hulled, plus additional whole strawberries for garnish
    • 1 teaspoon sherry vinegar
    • 2 teaspoons maple syrup
    • ½ teaspoon freshly ground pepper
    • ⅛ teaspoon salt
    • 20 mint leaves
    • 1 14-ounce can coconut cream chilled for 24 hours

    Method
     

    1. In skillet, combine olive oil, buckwheat, and almonds. Heat on low and toast for 7 to 10 minutes, stirring to ensure even browning, until buckwheat and almonds are lightly browned. Remove skillet from heat, add cinnamon and honey, and stir rapidly to coat. Set aside and allow to cool. Once cool, transfer mixture to bowl of food processor and blitz for a few seconds. Press mixture into 6 small Mason jars.
    2. Dice strawberries and, in bowl, combine with vinegar, maple syrup, black pepper, and salt. Add mint leaves and mash them with a muddler or back of wooden spoon. Stir strawberries and allow to stand for 20 minutes.
    3. Reserve and refrigerate about 1/2 of the macerated strawberries; add the remaining to blender jug. Open chilled coconut cream and scoop only firm cream into blender (reserve water for another use). Process until smooth and thick. Pour mixture over buckwheat layer in each Mason jar. Seal and allow to chill for 1 hour.
    4. Top cream pots with a layer of reserved macerated strawberries. Garnish each pot with an additional fresh strawberry and sprig of mint.

    by Helena McMurdo

    Recipe Courtesy of Alive Magazine

  • Ramp and Zucchini Fritters

    Ramp and Zucchini Fritters

    Ramp and Zucchini Fritters

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    Servings: 12 fritters
    Ingredients Method

    Ingredients
      

    • 2 large zucchini
    • ½ teaspoon sea salt
    • 2 large eggs
    • ⅔ cup panko breadcrumbs
    • ½ cup grated Parmesan cheese
    • 2 cups chopped ramps or thinly sliced green onions
    • 6 tablespoons all-purpose flour
    • ½ teaspoon garlic powder
    • Avocado oil for cooking
    • Sour cream or plain yogurt for serving

    Method
     

    1. Grate the zucchini using a box grater.Place in a mixing bowl, toss with sea salt, and let sit for 15 minutes to draw out excess moisture.
    2. Drain the zucchini, then transfer handfuls to cheesecloth or a clean kitchen towel and wring out as much liquid as possible.
    3. In a large bowl, combine the drained zucchini with the eggs, panko, cheese, ramps (or green onions), 4 tablespoons of flour, and garlic powder. Mix until well combined. If the mixture is very liquid, you can add up to 2 tablespoons of additional flour.
    4. Heat a skillet over medium heat and add a small amount of avocado oil. Working in batches, scoop the zucchini mixture into the skillet (about 3 tablespoons per fritter) and press flat to form 3-inch-wide fritters. Cook for 2-3 minutes per side, adjusting heat as needed to prevent burning, until golden brown and cooked through.
    5. Serve immediately while still warm with sour cream or plain yogurt.

    Recipe Courtesy of INFRA

  • Tomato and Herbed Cheese Pasta

    Tomato and Herbed Cheese Pasta

    Tomato and Herbed Cheese Pasta

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    Servings: 4
    Ingredients Method

    Ingredients
      

    • 1 pound rigatoni pasta
    • 2 tablespoons olive oil
    • ¼ teaspoon crushed red pepper flakes
    • 25 ounces roasted garlic tomato sauce
    • 4 ounces garlic and chive herbed cheese such as a soft goat's cheese
    • Salt and pepper to taste
    • Grated Parmesan cheese for serving

    Method
     

    1. Cook the rigatoni according to package directions.
    2. Meanwhile, heat olive oil in a large pan over medium heat. Add the crushed red pepper flakes and cook for about 30 seconds, until fragrant.
    3. Carefully pour in the tomato sauce and bring to a gentle simmer. Stir in the cheese and cook until fully incorporated and smooth. Season with salt and pepper to taste.
    4. Drain the pasta and add it directly to the sauce. Toss to coat evenly.
    5. Serve topped with grated Parmesan and crusty French bread, if desired.

    Recipe Courtesy of INFRA

  • Crispy Rice Salad

    Crispy Rice Salad

    Crispy Rice Salad

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    Servings: 4
    Ingredients Method

    Ingredients
      

    For the Crispy Rice
    • 1 ½ cups cooked rice cooled
    • 1 ½ tablespoons avocado oil
    • 1 ½ tablespoons tamari
    • 1 ½ tablespoons toasted sesame oil
    For the Salad
    • 5 ounces canned tuna drained (optional)
    • 1 cup seeded and chopped cucumber
    • ½ cup grated carrot
    • 1 cup loosely packed cilantro rough chopped
    • 4 small scallions thinly sliced
    • ⅓ cup frozen edamame thawed
    Dressing
    • ½ cup mayonnaise
    • 1 tablespoon rice vinegar
    • 1 tablespoon sriracha
    • 1 tablespoon honey
    • ¼ teaspoon sea salt

    Method
     

    1. Preheat oven to 400°F. In a mixing bowl, combine the cooked rice, avocado oil, tamari, and toasted sesame oil. Spread the rice onto a baking sheet in a thin, even layer. Bake for 30-40 minutes, stirring every 10 minutes with a spatula to help it crisp evenly. The rice should be golden and crispy but not hard. Remove from the oven and let cool.
    2. In a large mixing bowl, combine the tuna (if using), cucumber, carrot, cilantro, scallions, and edamame.
    3. Stir together the mayonnaise, rice vinegar, sriracha, honey, and sea salt until smooth. Pour over the vegetable mixture and toss to coat.
    4. Add the cooled crispy rice to the dressed vegetable mixture and gently toss to combine. Serve immediately for maximum crunch.

    Recipe Courtesy of INFRA

  • Halibut Tacos with Spicy Cilantro Pea Purée

    Halibut Tacos with Spicy Cilantro Pea Purée

    Halibut Tacos with Spicy Cilantro Pea Purée

    This dish takes inspiration from two classic fish dishes―the mushy peas served with fish and chips and spicy fish tacos. We’ve made the peas fresh, bright, and a little spicy by using fresh or frozen peas, lots of fresh cilantro, serrano pepper, and lime juice. Combined with lightly marinated and baked halibut and topped with radishes and more cilantro, these tacos are satisfying and delicious.

    Halibut Tacos with Spicy Cilantro Pea Purée

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    Servings: 4
    Ingredients Method

    Ingredients
      

    Pea Purée
    • 2 tablespoons extra-virgin olive oil divided
    • 1 garlic clove peeled and crushed
    • 1 shallot finely diced
    • 1 cup frozen or fresh shelled peas
    • Pinch salt
    • 1 cup loosely packed cilantro leaves and stems plus more for garnish
    • ½ serrano pepper
    • 1 tablespoon freshly squeeze lime juice
    Fish
    • 8 ounces halibut fillet
    • 1 tablespoon extra-virgin olive oil divided
    • 1 garlic clove peeled and crushed
    • ½ teaspoon sweet smoked paprika
    • ¼ teaspoon cumin
    • Pinch cayenne pepper
    • Pinch salt
    • 1 tablespoon freshly squeezed lime juice
    • 6 corn tortillas
    • 6 radishes sliced

    Method
     

    1. In glass container with lid, drizzle olive oil over fish. Crush garlic overtop and use brush to coat fish on both sides.
    2. In small bowl, combine paprika, cumin, cayenne, and salt; sprinkle on both sides of fish.
    3. Drizzle lime juice on both sides. Marinate fish, covered, in refrigerator for 30 minutes. Prior to cooking, remove from refrigerator and allow to come to room temperature.
    4. Preheat oven to 375 F°.
    5. Place fish on parchment-lined baking sheet. Bake for 4 minutes on each side.
    6. While fish is cooking, in large saucepan, heat 1 tablespoon olive oil and sauté garlic and shallot on medium-low heat for about 2 minutes, or until soft and translucent. Remove from heat and set aside.
    7. Bring 2 cups water to the boil. Add peas and pinch of salt. Cook peas for 4 to 6 minutes. Drain.
    8. Use rubber spatula to scrape garlic, shallots, and olive oil into bowl of food processor. Add cooked peas, cilantro, serrano pepper, lime juice, and a further 1 tablespoon olive oil. Blend to a fine purée.
    9. Toast or grill tortilla shells. Spread some pea purée onto each tortilla shell, top with fish, and garnish with sliced radishes and additional cilantro.

    by Helena McMurdo

    Recipe Courtesy of Alive Magazine

  • Spicy Ginger and Garlic Braised Bok Choy with Egg and Rice

    Spicy Ginger and Garlic Braised Bok Choy with Egg and Rice

    Spicy Ginger and Garlic Braised Bok Choy with Egg and Rice

    This is a quick and easy meal full of powerful flavour that you can throw together in minutes from a handful of cupboard ingredients. The starring green is delicate baby bok choy which is lavished with ginger, chili, and crispy garlic, then braised just enough to make it tender with a bit of a bite. Serve it on green onion-studded rice, top it with an egg, and you’re done.

    Spicy Ginger and Garlic Braised Bok Choy with Egg and Rice

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    Servings: 4
    Ingredients Method

    Ingredients
      

    • 1 cup jasmine rice
    • 1 tablespoon sesame oil
    • 1 Thai chili
    • 6 cloves garlic peeled and sliced crosswise
    • 1 1-inch piece of gingerroot sliced into matchsticks
    • 1 teaspoon Sichuan peppercorns crushed with a rolling pin
    • 4 baby bok choy quartered, rinsed, and held in cold water
    • 1 tablespoon seasoned rice vinegar
    • 2 green onions green and white parts sliced
    • 1 tablespoon extra-virgin olive oil
    • 4 organic eggs
    • 1 teaspoon black sesame seeds

    Method
     

    1. Cook rice according to package directions. Keep warm.
    2. In large skillet, on medium-high, heat sesame oil and sauté chili, garlic, and ginger for about 2 minutes, stirring constantly to keep garlic from burning. Add crushed peppercorns. Lower heat slightly, drain bok choy pieces and, without drying them, add to pan and sauté for a further 2 minutes, stirring constantly. The garlic should start to get crispy but if it doesn’t, turn heat up slightly. Add vinegar and remove from heat.
    3. Add green onions to cooked rice and stir to combine.
    4. Place a scoop of rice on each of 4 plates, place 4 quarters of bok choy on top, being sure to include crispy garlic, chili, and ginger. To a skillet, add 1 tablespoon olive oil and fry eggs. Place one fried egg on each plate atop rice and bok choy. Sprinkle with black sesame seeds.

    by Helena McMurdo

    Recipe Courtesy of Alive Magazine