1 garlic clove, minced ¼ cup (60 ml) tahini 1 lemon, juice and zest 2 tbsp (30 ml) olive oil
to taste with salt and pepper. Store in an airtight container for up to a week. Makes 1 cup (250 ml) PAIRS WITH FREIXENET GARDA DOC PINOT GRIGIO Italy $18.99 456117 CHÂTEAU MIRAVAL CÔTES DE PROVENCE ROSÉ France $33.99 488049
½ tsp (2.5 ml) chili flakes, or to taste 1 tbsp (15 ml) chopped fresh rosemary, stems removed salt and pepper, to taste 1 In a small bowl, strain chickpea liquid and set aside for later. 2 In a food processor, blend chickpeas, garlic, tahini, lemon zest and juice, olive oil, chili flakes and rosemary on high for 2 minutes. Strain in ¼ cup (60 ml) of reserved chickpea liquid and blend until smooth. If needed, add more liquid until desired consistency is reached. Season to taste with salt and pepper. Store in an airtight container for up to a week. Makes 1½ to 2 cups (375 to 500 ml) SMOKED TROUT DIP 1 1 lb (500 ml) boneless smoked trout ½ cup (125 ml) cream cheese, room temperature
CRACKERS & DIPPING TRIO ZA'ATAR CRACKERS 2 cups (500 ml) flour 1 tsp (5 ml) baking powder ½ tsp (2.5 ml) salt ½ cup (125 ml) water 5 tsp + 2 tbsp (25 ml + 30 ml) olive oil, divided 1 tbsp (30 ml) za’atar spice Maldon salt, to taste 1 In a large mixing bowl, mix flour, baking powder and salt. 2 Add water and 5 tsp (25 ml) oil. Using a spatula, mix to form a shaggy dough. With floured hands, bring dough together to form a ball. If dough is too dry, add a few more drops of water. Gently knead dough in bowl for 2 minutes. Wrap dough in plastic wrap and refrigerate for 1 hour. 3 Preheat oven to 400 F (200 C). Line 2 baking sheets with parchment paper. 4 Remove dough from refrigerator. Cut a small piece from dough, about the size of a walnut. On a clean, floured surface, use a rolling pin to roll the ball as thin as possible into an oval shape. (You should be able to see your hand through it.) Place oval on baking sheet and repeat this step with remaining balls of dough, you should have 12 to 15 balls. 5 Place remaining 2 tbsp (30 ml) of oil into a small ramekin. Using a pastry brush, brush oil onto each oval, then sprinkle with za’atar spice and Maldon salt. 6 Bake until crackers are bubbly and golden brown, about 10 to 12 minutes. Remove and allow to cool. Store in an airtight container for up to 3 days. Makes 12 to 15 crackers ROSEMARY HUMMUS 1 1 x 19 oz (540 ml) can chickpeas 1 If packaging as a gift, be sure to keep refrigerated as long as possible before gifting, and then have recipient refrigerate it as soon as possible.
ASSORTED COOKIE BOX CHOCOLATE CRINKLE COOKIES 2 eggs ½ cup (125 ml) sunflower oil 2 tsp (10 ml) vanilla extract ½ cup (125 ml) cocoa powder, sifted 1 cup (250 ml) granulated sugar 1 cup (250 ml) flour 1 tsp (5 ml) baking powder ½ tsp (2.5 ml) salt ½ cup (125 ml) chocolate chips 1 cup (250 ml) icing sugar 1 In a large mixing bowl, use an electric hand mixer to beat eggs, oil, vanilla, cocoa powder and granulated sugar until combined, about 2 minutes. 2 In a separate bowl, whisk together flour, baking powder and salt. Add dry ingredients to wet ingredients and, using a spatula, stir to combine. Once mixture has formed a dough, mix in chocolate chips. Wrap dough tightly with plastic wrap and refrigerate for 3 hours. 3 Preheat oven to 350 F (180 C). Line 2 baking sheets with parchment paper. 4 Remove dough from refrigerator and roll into 1-in (2.5 cm) balls (roughly the size of a golf ball). Place icing sugar on a plate and roll each ball in it to generously coat. Place 6 to 8 cookies on each baking sheet, leaving space between. Bake until cooked through, about 10 to 12 minutes. Allow to cool for 15 minutes. Store in an airtight container for up to 4 days. Makes 18 to 20 cookies
½ cup (125 ml) sour cream ½ cup (125 ml) mayonnaise 1 tsp (5 ml) smoked paprika 1 tsp (5 ml) garlic powder ½ lemon, juice only
2 green onions, sliced, green and white parts 1 In a food processor, place trout, cream cheese, sour cream, mayonnaise, paprika, garlic powder and lemon juice. Blend on high for 1 minute or until combined. Add sliced green onions and pulse until combined. Store in an airtight container for up to 3 days. Makes 1½ cups (375 ml) PISTACHIO KALE PESTO 1 1 garlic clove, minced ½ cup (125 ml) unsalted, shelled pistachios 1 small bunch kale, about 3 handfuls, stems removed ½ lemon, juice only ½ cup (125 ml) grated Parmesan ½ cup (125 ml) olive oil, plus more if needed 1 tsp (5 ml) chili flakes, or to taste salt and pepper, to taste 1 In a food processor, place garlic, pistachios, kale, lemon juice, Parmesan, olive oil and chili flakes. Blend on high until smooth. For a thinner pesto, add more olive oil a few teaspoons at a time until desired consistency is reached. Season
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