THIS MOROCCAN-INFLUENCED APPROACH TO VEGETABLES IS LIGHT AND DELICIOUS. USING SEEDS AND NUTS ADDS A LITTLE PROTEIN HIT FOR THOSE HOT DAYS WHEN MEAT OR CHICKEN IS SIMPLY TOO HEAVY. USE HOT PEPPERS AS THE CASING IF YOU ARE SO INCLINED; IF NOT, USE BELL, SHEPARD OR SWEET HUNGARIAN PEPPERS-THEIR THIN SKINS ARE IDEAL FOR STUFFING

Ingredients

• 3 ears corn
• 3 bell peppers or jalapeños, halved lengthwise and seeded
• Olive oil for brushing onto pepper skins and for the pan
• 1/2 onion, minced
• 1 clove garlic, minced
• 1 tsp (5 mL) minced hot pepper, optional
• 1/2 cup (125 mL) finely chopped roasted cauliflower
• 1/2 tsp (2 mL) roasted ground cumin
• 1/4 tsp (1 mL) dried oregano
• Pinch of ground cinnamon
• 1 cup (250 mL) arugula, coarsely chopped
• 2 tbsp (30 mL) toasted pine nuts
• 2 tbsp (30 mL) raw pumpkin seeds
• 2 tbsp (30 mL) chopped parsley or cilantro
• Lime juice and zest to taste
• Salt and pepper to taste
• 1 cup (250 mL) grated Gouda or other good melting cheese

Directions

Bring water to a boil in a pot big enough to accommodate the corn and shuck the ears. Steam them for 5 minutes on a rack above the boiling water. Remove from heat and cut off the kernels from the cob

Turn on the broiler of the oven. Place the bell peppers, skin-side up, on a baking sheet and lightly brush with oil. Broil until the skins are wrinkled and beginning to char. Turn the peppers over so they are skin-side down on the baking sheet. Remove from heat and set aside.

Heat 1 to 2 tbsp (15 to 30 mL) oil in a sauté pan. Add the onion, garlic, hot pepper, cauliflower, cumin, oregano and cinnamon. Cook until tender, about 5 minutes. Stir in the arugula and cook it for about 30 seconds, until just wilted and bright green. Add the nuts, seeds, parsley or cilantro, lime juice and zest and corn kernels; season to taste with salt and pepper. Mix well, then stir in half the cheese.

Divide the mixture among the six pepper halves. Top with the remaining cheese and broil until melted. Serve hot with the corn.

COOK’S NOTE: To roast cauliflower, divide the cauliflower head into florets, discarding the core. Toss the florets lightly in olive oil and distribute on a parchment-lined baking sheet. Roast uncovered at 375 F (175 C) for 30 to 45 minutes, until golden mahogany brown, stirring once or twice during the cooking process.

Credit: dee Hobsbawn-Smith

Ingredients

• 1 lb (500 g) fresh mussels, scrubbed and de-bearded
• 1 tbsp (15 mL) canola oil
• 1/2 fennel bulb, sliced
• 1/2 white onion, diced
• 1 garlic clove, chopped
• Salt and pepper
• 4 tomatoes, chopped
• 1 1/2 cups (375 mL) white wine
• 1 lemon, cut into wedges

Directions

Heat oil in a saucepot set over medium-high heat; add fennel, onion and garlic clove with a touch of salt and pepper for flavour. Sauté until onion is lightly browned. Add tomatoes to the saucepot and sauté for 1 to 2 minutes. Add white wine and lemon to the pot and season with salt and pepper; reduce jus to desired concentration. Add mussels to pot and steam with lid on pot until mussels open. Discard any mussels that do not open. Serve immediately.

Credit: Tzin Tapas and Wine Bar

Ingredients

• Grandpa’s Cottage Cheese

  • 1/2 cup (125 mL) sour cream
  • 1/2 cup (125 mL) dry cottage cheese
  • 1/4 cup (60 mL) chopped green onion
  • 1/4 cup (60 mL) chopped fresh dill
  • 1/4 cup (60 mL) chopped radish
  • Salt and pepper to taste

• Sponge

  • 1 tbsp (15 mL) dry yeast
  • 2 cups (500 mL) warm water
  • 2 cups (500 mL) whole-wheat flour
  • 1/4 cup (60 mL) molasses
  • 1/2 cup (125 mL) buttermilk
  • 1/2 package instant yeast
  • 1 tsp (5 mL) salt
  • 1 tbsp (15 mL) grated orange zest
  • 1 small onion, finely diced

• Dough

  • 1 cup (250 mL) red river cereal
  • 1 cup (250 mL) rye flour
  • 2 to 3 cups (500 mL to 750 mL) white bread flour

Directions

Grandpa’s Cottage Cheese:
Combine all ingredients and mix well.

Sponge:
Mix 1 tbsp (15 mL) yeast, water and whole wheat flour in a large bowl and let sit overnight. The next day mix the molasses, buttermilk, yeast (to kick start it) salt, orange zest and onion.

Dough:
Combine the red river cereal and the rye flour with the Sponge. Knead in the white flour to form a stiff dough; knead for about 10 minutes. Transfer dough to a large greased bowl; cover and let rise until doubled in size. Punch down dough and transfer to a floured countertop. Knead for a minute. To form loaves, divide dough in half. Flatten one piece into rectangle. Roll up dough nice and tight. Fold ends under. Repeat for second loaf. Cut a slit in the top of each loaf. Sprinkle with a little red river cereal. Let rise for about 45 minutes, or until doubled in size. Bake in a 375 F (190 C) oven for about 30 minutes, or until nicely browned and sounds hollow when tapped.

Serves 6

Credit: Alex Svenne

Ingredients

• 1 lb (500 g) green beans, trimmed
• 1 tbsp (15 mL) butter
• 1 shallot, minced
• 3/4 cup (175 mL) chopped ham
• Chicken broth
• 1 tbsp (15 mL) whole grain mustard
• Salt and pepper
• Fresh chopped parsely, for garnish

Directions

Heat butter in a nonstick skillet set over medium heat; add shallot and ham. Cook until shallot has softened and ham has lightly browned. Add beans to skillet and add enough chicken stock to cover the bottom of the skillet. Cover and cook for about 10 minutes or until beans have softened. Add mustard to skillet and stir to mix. Season with salt and pepper and top with chopped parsley. Serve immediately.

Serves 2

Credit: Brandon Boone

Ingredients

• Maple Onion Jam

  • 1 tsp (5 mL) canola oil
  • 1 onion, minced
  • Pinch of red chiles
  • Pinch of salt
  • 1/2 cup (125 mL) water
  • 1/4 cup (60 mL) maple syrup

• White Dough

  • 3-4 cups (750 mL â�” 1000 mL)
  • white flour
  • 2 tsp (10 mL) salt
  • 1 cup (250 mL) warm milk
  • 1/2 cup (125 mL) warm water
  • 2 tbsp (30 mL) butter, melted
  • 1 tbsp (15 mL) honey
  • 1 envelope instant yeast

• Brown Dough

  • 1 cup white flour
  • 1/4 cup (60 mL) rolled oats
  • 2-3 cups (500 mL â�” 750 mL) whole-wheat flour
  • 1 cup (250 mL) warm milk
  • 1/2 cup (125 mL) warm water
  • 2 tbsp (30 mL) butter, melted
  • 1 tbsp (15 mL) brown sugar
  • 1 envelope instant yeast

• Bacon & Toppings

  • 6 rashers of bacon
  • 1 cup (250 mL) grated cheddar
  • 1/2 cup (125 mL) chopped
  • green onion
  • 1/2 cup (125 mL) chopped fresh dill

Directions

Maple Onion Jam:
Heat oil in a skillet over medium-high heat; sauté onions until golden brown. Add salt and chilies. Add water and maple and bring to a boil; simmer until almost all the liquid is gone and it has the consistency of jam.

White Dough:
Combine all ingredients with 1 cup (250 mL) flour. Mix together to form dough. Add flour 1/2 cup (125 mL) at a time until it forms a nice soft dough.

Brown Dough:
Combine all ingredients with 1 cup (250 mL) white flour. Mix together to form dough. Add whole-wheat flour 1/2 cup (125 mL) at a time until it forms a nice soft dough.
Bacon & Toppings:
Cut bacon into 1/2� (1.3 cm) slices. Cook bacon until medium crispy. Remove from drippings, but reserve fat. Grease a large casserole dish (or Bundt pan) with bacon fat. Form small buns out of each dough and place, alternating them, in the casserole dish, packing the buns fairly tight (we want them to rise up, not spread out). Sprinkle dough with onions, bacon, dill and cheese. Drizzle with remaining bacon fat. Let rise until doubled in bulk. Bake bread at 350 F (180 C) for 30 to 40 minutes until golden brown and the dough sounds hollow when tapped.

Note: BECAUSE THIS IS BAKED IN A CASSEROLE DISH, THE DOUGH CAN BE SOFTER AND DOESN�T REQUIRE THE SAME KNEADING AS FREESTANDING LOAVES

Serves 6

Credit: Alex Svenne

Ingredients

• 18 whole Spot Prawn tails
• 6 large Bayne Sound scallops
• 2 tbsp (30 mL) olive oil
• Sea salt
• 2 large red peppers, seeds removed
• 1/3 medium English cucumber, seeded and peeled
• 3/4 cup (175 mL) diced cipollini onion
• 2 cloves garlic, cut in half
• 3 cups (750 mL) fresh heirloom tomato purée
• 1/3 cup (75 mL) extra virgin olive oil
• 1/3 cup (75 mL) red wine vinegar
• 3/4 cup (175 mL) fresh bread
• Salt and pepper to taste
• 2 tsp (10 mL) Tabasco

Directions

Gazpacho:
The day before you plan on making the soup, roughly chop the peppers, cucumber, and onion. Mix all the ingredients in a non-reactive dish and leave in the fridge overnight.

The next day, place all the ingredients in a food processor and purée until smooth. Strain the soup, then let sit in the fridge, or on ice, for 30 minutes.

Spot Prawns:
Bring a pot of water to a boil then add enough sea salt to make it taste like the ocean. Add the Spot Prawn tails and then remove the pot from the heat. Let the prawns sit for
30 seconds to 1 minute, depending on the size of the prawns, and remove just before they are completely cooked. Cool over ice. Peel and reserve.

Scallops:
Season the scallops with salt, at least 10 minutes before cooking. Heat the oil in a skillet set over medium-high heat. Sear the scallops, for about 2 minutes per side or until medium rare, then remove from the heat.

To Assemble:
Pour the chilled Gazpacho into very cold bowls and garnish with equal amounts of seafood.

Serves 4

Credit: Robert Clark of C Restaurant

Ingredients

• Panang Curry Paste

  • 5 dried chiles, soaked in hot water for 15 minutes and de-seeded
  • 5 tbsp (75 mL) chopped shallots
  • 2 tbsp (30 mL) chopped garlic
  • 1 tsp (5 mL) chopped galangal
  • 1 tbsp (15 mL) chopped lemongrass
  • 1/2 tbsp (7 mL) chopped kaffir lime rind
  • 1 tsp (5 mL) chopped coriander root
  • 5 white pepper corns
  • 1 tsp (5 mL) salt
  • 1 tsp (5 mL) shrimp paste

• Peanut Sauce

  • 1/4 cup (60 mL) Panang Curry Paste
  • 1/2 cup (125 mL) ground toasted peanuts
  • 1 tbsp (15 mL) curry powder
  • 1 tsp (5 mL) turmeric powder
  • 2 cups (500 mL) coconut milk
  • 1/4 cup (60 mL) palm sugar
  • 1 1/2 tsp (22 mL) salt
  • 1/4 cup (60 mL) tamarind juice

• Chicken Satay

  • 1 1/2 lbs (750 g) chicken breast
  • 1/4 tsp (1 mL) toasted coriander seeds
  • 1/4 tsp (1 mL) toasted cumin seeds
  • 1/4 tsp (1 mL) cinnamon powder
  • 1/4 tsp (1 mL) pepper
  • 1/4 tsp (1 mL) turmeric powder
  • 1/2 tsp (2 mL) curry powder
  • 1 tbsp (15 mL) galangal
  • 1 tbsp (15 mL) finely chopped lemongrass
  • 1 tbsp (15 mL) salt
  • 5 garlic cloves
  • 1 cup (250 mL) coconut milk
  • 2 tbsp (30 mL) sugar
  • 2 tbsp (30 mL) vegetable oil (add a little bit of butter)
  • 1 tsp (5 mL) oyster sauce
  • 1 tbsp (15 mL) sesame sauce
  • 1 bay leaf
  • 1 kaffir lime leaf
  • 1 tsp (5 mL) tapioca flour
  • Small wooden skewers

Directions

Panang Curry Paste:
Blend all ingredients, except shrimp paste, until smooth, then add shrimp paste and mix well.

Peanut Sauce:
Mix the Panang Curry Paste, peanuts, curry powder, and turmeric together well. Heat 1 cup (250 mL) of coconut milk in a pot set over medium heat; skim the oil when it rises to the top. Add the peanut-curry paste mixture and stir to mix well. Add the remaining coconut milk into the cooking pan and reduce the heat to low. Continue to stir regularly. Season the sauce with sugar, salt, and tamarind juice to your preferred taste. When the sauce has thickened, transfer into a serving bowl.

Chicken Satay:
Slice the chicken breast into 1 1/2″ (4 cm) strips. Pound together, or process in a blender, the coriander, cumin, cinnamon, pepper, turmeric, curry powder, galangal, lemongrass, salt, garlic, bay leaf and lime leaf. Pour the blended ingredients into the coconut milk. Add sugar and vegetable oil and sauces. Blend again so that all the ingredients are well mixed. Add the chicken slices and marinate for at least 2 hours. Thread the chicken slices onto the skewers. Pour the marinating sauce into a pot and heat until boiling; continue to cook for 5 minutes then lower heat and keep warm. Place the chicken slices over a charcoal grill (barbecue) and apply the sauce to the chicken. When cooked through, serve with Peanut Sauce.

Serves 8

Ingredients

• Vanilla Bean & Citrus Vinaigrette

  • 1 fresh vanilla bean
  • Juice of 1 orange
  • Juice of 1 Lemon
  • Juice of 1 Lime
  • 1/3 cup + 11/2 tbsp (97 mL) rice wine vinegar
  • 1/2 cup + 11/2 tbsp (147 mL) vegetable oil

• Scallops

  • 12 large fresh scallops (10/20ct or bigger) rinsed and patted dry
  • 3 tbsp (45 mL) vegetable oil
  • Sea salt and freshly ground black pepper
  • Shaved fennel (optional)
  • Baby arugula (optional)

Directions

Vanilla Bean & Citrus Vinaigrette:
Split vanilla bean pod and gently scrape out pulp. In a mixing bowl, combine vanilla pulp with citrus juices, vinegar and oil, whisking to mix. Can be made several days in advance and will store in refrigerator for up to 7 days. Whisk to combine before using.

Scallops:
Heat oil in a large skillet set over medium-high heat until very hot. Gently place scallops in pan being careful not to overcrowd pan. Cook in 2 batches or more if necessary. Cook until golden brown, about 1 1/2 minutes; flip and repeat, cooking for about 1 minute. Scallops are best enjoyed prepared to a medium doneness (in my opinion). Remove scallops from heat and season with salt and pepper.

To Assemble:
Place two scallops on each plate and drizzle with vanilla vinaigrette. For some added flair, top with shaved fennel or arugula leaves.

Credit: Chef Barry Saunders

Ingredients

• 1/4 cup (60 mL) pesto
• 2 tbsp (30 mL) homemade or store-bought apricot jam
• 1 cup (250 mL) mayo

• Veggie Burger

  • Breadcrumbs
  • Pinch of curry powder
  • Coriander seeds
  • 1 to 2 eggs
  • Canola oil
  • Whole grain rolls
  • Tomato
  • Red Onion
  • Brie cheese

Directions

Garlic Pesto Aioli:
Mix pesto, jam and mayo in a medium bowl until smooth. Cover and chill until needed.

Veggie Burger:
For each 1 cup (250 mL) portion of leftover Lentil Bake, add 2 tbsp (30 mL) breadcrumbs, a pinch of curry powder and 1/2 tsp (2 mL) of crushed coriander seeds. If there are 3 cups (750 mL) or less of the Lentil Bake, add 1 egg; if more than 3 cups (750 mL) use 2 eggs. Mix well and press mixture into a 1/2 cup (125 mL) measuring cup. Take out and form a patty. Repeat until all the mixture is used up. Heat oil in a skillet set over medium high heat and fry each patty until each side is crispy and heated through. Serve on a toasted whole grain roll, topped with tomato, red onion, Brie and a spoonful of Garlic Pesto Aioli.

Serves 4

Credit: Jennifer Willems

Ingredients

• 1 lb (500 g) mixed fish fillets, such as corbina or red snapper
• 1 medium onion, thinly sliced
• Salt and pepper to taste
• 1 tsp (5 mL) cayenne pepper
• 1 minced garlic clove
• 1 chipotle pepper (or 2 jalapeños), finely chopped
• 2 tbsp (30 mL) of chopped parsley
• 2 tbsp (30 mL) of chopped cilantro
• Juice of 3 lemons
• Juice of 3 sour oranges (or limes)

Directions

Clean the fish and let it soak in salt water for 10 minutes. Remove fish from wa-ter and pat dry. Cut the fish into pieces and place on a platter. Place the thinly sliced onions on the fish. Top with the remaining ingredients, and then cover with the juices. Cover and place fish in the refrigerator for at least 4 hours be-fore serving.

Serves 4

Credit: Chef Ernesto Hernandez of E.E. Burritos