6 Meanwhile, cook spaghetti according to package directions. 7 Add salmon meatballs to sauce and gently stir to coat. Drain pasta, add to sauce and gently toss to coat. 8 To serve, divide pasta and salmon meatballs among 4 warm pasta bowls. Serve topped with a sprinkle of chopped parsley, green olives and some shaved Parmesan, if desired. Serves 4 PAIRS WITH GRAY MONK UNWOODED CHARDONNAY BC VQA $19.99 501114 MONTE DEL FRÁ BARDOLINO Italy $17.99 283648 Guilty (Plant-Based) Pleasures from page 90
PLANT-BASED POTATO TART 1 tbsp (15 ml) plant-based butter 2 leeks, white part only, sliced 3 garlic cloves, minced 1 cup (250 ml) oat milk, plus more if needed 1 cup (250 ml) raw cashews 1 tbsp (15 ml) chopped rosemary leaves 5 sprigs thyme salt and pepper, to taste
¼ cup (60 ml) white wine ¾ lb (340 g) spaghetti ½ cup (125 ml) chopped flat leaf parsley 1 cup (250 ml) pitted green olives, sliced in half if large Parmesan, for serving 1 To make salmon meatballs, preheat oven to 350 F (180 C). Lightly oil a rimmed baking sheet and set aside. 2 In a food processor bowl, place salmon and shallots and process until salmon is finely chopped. Transfer mixture to a large bowl and add butter, Italian herb blend, mayonnaise, garlic, egg, panko crumbs and a good pinch of salt and pepper. Stir with a wooden spoon or spatula until well combined. Form into balls, about 1½ tbsp (22 ml) in size, and place on prepared baking tray. Bake, turning halfway through cooking time, until lightly browned and cooked through, about 10 to 15 minutes. 3 Bring a large pot of salted water to a boil to cook pasta. 4 Rinse red bell peppers well under cold water. Roughly chop and set aside. 5 In a large frying pan, warm olive oil over medium-high heat. Sauté onions and celery with a good seasoning of salt and pepper until softened, about 4 minutes. Add red peppers and continue to sauté until peppers are warmed through, about 1 minute. Transfer warm vegetable mixture to a blender along with whipping cream and wine. Blend until a smooth sauce is achieved. Return sauce to frying pan over medium heat. Bring sauce to a simmer and cook, stirring occasionally, until slightly thickened, about 5 to 8 minutes.
2 small russet potatoes, peeled 1 sheet puff pastry, thawed 1 1
Preheat oven to 350 F (180 C). In a medium skillet over medium heat, melt butter. Add leeks and sauté for 5 to 8 minutes until soft. Add garlic and cook for another 2 minutes. Remove mixture from heat, place in a large stainless steel bowl and allow to cool. 2 In a medium saucepan, over medium heat, combine oat milk, cashews, rosemary and thyme. Allow to cook for 10 minutes until cashews are slightly softened. Remove thyme stems and set mixture aside to cool slightly. 3 In a high-speed blender, blend cashews and oat milk until very smooth. If needed, add 1 tbsp (15 ml) oat milk at a time to thin it out until a thick but silky consistency is achieved. Season with salt and pepper and add to leek mixture. Mix to combine. 4 Using a mandoline, slice potatoes as thin as possible. Add to leek and cashew mixture. Stir to coat.
1 Make sure to find frozen puff pastry that uses oil.
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