¼ cup (60 ml) chopped fresh mint ¼ cup (60 ml) extra-virgin olive oil ¼ cup (60 ml) fresh lemon juice
¼ cup (60 ml) quinoa, cooked and cooled 1 Roma tomato, cut into ⅛-in (0.3 cm) dice ¼ cup (60 ml) thinly sliced green onions ½ tsp (2.5 ml) salt, plus more to taste
1 In a mixing bowl, combine all ingredients and toss until well combined. Adjust seasoning to taste. Can be made a day ahead and stored in an airtight container in refrigerator, but omit olive oil and lemon juice and add just before serving. Makes about 2½ cups (625 ml) PICKLED BEET STEMS 1 cup (250 ml) beet stems (reserved above), cut into ¾-in (2 cm) segments ⅔ cup (160 ml) apple cider vinegar ⅔ cup (160 ml) water 1½ tsp (7.5 ml) salt 1 tsp (5 ml) granulated sugar ½ tsp (2.5 ml) whole black peppercorns
HAPPY ST. PATRICK’S DAY, FROM OUR HOMETOWN TO YOURS.
¼ tsp (1 ml) coriander seeds ⅛ tsp (a pinch) mustard seeds 1 Pack stems into a 2-cup (500 ml) Mason jar or container with a tight-fitting lid.
2 In a small saucepan, combine remaining ingredients and bring to a boil. Pour over beet stems and let cool. Seal jar and let sit, refrigerated, for at least 2 hours before serving. Can be stored in an airtight container in refrigerator for up to 2 weeks. Makes 1 cup (250 ml) PAIRS WITH VILLA MARIA EARTHGARDEN ORGANIC SAUVIGNON BLANC NEW ZEALAND $21.99 47691
GLASSES UP TO RESPONSIBLE DRINKING.
Turmeric Yogurt, make ahead, recipe follows Carrot Top Chermoula, make ahead, recipe follows ¼ cup (60 ml) chopped toasted almonds, for garnish flaky sea salt, for garnish 1 Preheat barbecue grill to medium, 350 to 375 F (175 to 190 C). 2 To prepare carrots, remove leafy fronds and leave about ½-in (1.25 cm) stem attached to carrots. Discard woody part of stems and any wilted or discoloured fronds. Wash remaining fresh green fronds as you would any lettuce, then roughly chop them. Set aside 1 cup (250 ml) chopped fronds for Carrot Top Chermoula (recipe follows) and discard any extra. Scrub carrots free of any dirt and cut larger ones in half lengthwise so that all are a consistent thickness, no more than ¾-in (2 cm). 3 Toss carrots with 2 tbsp (30 ml) olive oil and the salt, transfer to grill and cook, flipping often, until softened and evenly charred, 12 to 15 minutes. Transfer carrots to a shallow dish as they are ready. 4 In a small pan over medium-low heat, combine cumin seeds, coriander seeds, fennel seeds and peppercorns and toast until fragrant and warm. Coarsely grind toasted spices and add to grilled carrots along with remaining 3 tbsp (45 ml) olive oil and the lemon juice. Toss gently and let marinate, covered, in refrigerator for a minimum of 1 hour and up to 24. 5 To assemble, spread Turmeric Yogurt on base of a large plate and arrange marinated carrots on top. Drizzle with Carrot Top Chermoula and garnish with toasted almonds and a few flakes of sea salt. Serves 4 to 6 as a starter or side
PAIRS WITH & INGREDIENT IN DOMAINE BOUSQUET ORGANIC MALBEC ARGENTINA $18.99 807263
CARROT TOPS & TAILS 2 bunches French-style carrots (about 1½ lbs/680 g), fresh and vibrant greens attached 5 tbsp (75 ml) olive oil, divided ¼ tsp (1 ml) salt ½ tsp (2.5 ml) cumin seeds
½ tsp (2.5 ml) coriander seeds ⅛ tsp (a pinch) fennel seeds ⅛ tsp (a pinch) whole black peppercorns 2 tsp (10 ml) fresh lemon juice
105
bcliquorstores.com
Powered by FlippingBook