1 clove garlic, minced 1 tbsp (15 ml) liquid clover honey 1 lime, zest and juice 1 orange, zest and juice kosher salt, to taste
1 In a small saucepan, heat oil gently over medium-low heat. Add pistachios and jalapeño and cook, stirring often, until pistachios are toasted and jalapeño is fragrant, about 3 minutes. Transfer to a bowl and set aside to cool for 10 minutes. 2 Add cooled mixture to a food processor fitted with a steel blade attachment. Add mint, parsley, garlic, honey, lime zest, lime juice, orange zest and orange juice. Pulse until a coarse pesto forms, scraping down sides of food processor bowl as needed with a rubber spatula. If mixture is too thick, thin with water, a tablespoon at a time, until desired consistency is achieved. Season with salt to taste. Makes about 1 cup (250 ml) PAIRS WITH
HAYWIRE PINOT GRIS BC VQA $22.99 562793 STEAMWORKS MASH-UP PACK BC $21.99 862375 8 × 473 ml
onto hot baking sheet in a single layer and roast, flipping halfway through, until tender and light golden brown, about 30 minutes. 3 Remove baking sheet from oven and preheat broiler. 4 Broil sweet potatoes, watching carefully and turning baking sheet as needed, until lightly charred, about 3 minutes. 5 To serve, spread Lemon Yogurt Spread over bottom of a large serving platter. Top with warm charred sweet potatoes and a scattering of frisée. Drizzle with pesto and sprinkle with toasted pistachios. Garnish with Parmesan and mint leaves, as desired. Enjoy while sweet potatoes are warm or at room temperature. Serves 6 LEMON YOGURT SPREAD 1 cup (250 ml) Greek yogurt 1 In a small bowl, whisk together yogurt, lemon zest, lemon juice and salt. Refrigerate until ready to use. Makes about 1 cup (250 ml) PISTACHIO MINT PESTO ⅓ cup (80 ml) olive oil ¾ cup (180 ml) shelled unsalted pistachios 1 jalapeño, stemmed, seeded and roughly chopped ¾ cup (180 ml) fresh mint leaves ½ cup (125 ml) fresh flat-leaf parsley leaves 1 lemon, zest and juice 1 tsp (5 ml) kosher salt
PICKLED APPLE & FENNEL SALAD WITH SOPPRESSATA & HAZELNUTS ½ cup (125 ml) skinned hazelnuts 2 tbsp (30 ml) maple syrup 1 pinch salt 8 slices hot soppressata 1 large fennel bulb with fronds 3 cups (750 ml) baby arugula Creamy Mustard Vinaigrette, make ahead, recipe follows Pickled Apples, make ahead, recipe follows 4 oz (110 g) feta, crumbled 1 Preheat oven to 375 F (190 C). 2 While oven preheats, place hazelnuts in a small frying pan and toast over medium heat, tossing often until warm, about 3 minutes. Drizzle maple syrup over hazelnuts and stir constantly with a heatproof spatula until syrup has thickened and coated hazelnuts, about 1 minute. Remove frying pan from heat and season hazelnuts with a pinch of salt before transferring to a parchment-lined plate to cool to room temperature. 3 Place soppressata in a single layer on parchment-lined baking sheet and bake until crispy, about 7 to 10 minutes. Break into large pieces, set aside and let cool to room temperature. 4 When ready to assemble salad, separate stalks and fronds from fennel bulb. Reserve fronds. Chop stalks very thinly and add to a large serving bowl. Using a mandoline or sharp knife, very thinly slice fennel into long strips and add to bowl along with chopped
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