Let cool to room temperature, uncovered. Cover and refrigerate for up to 2 weeks. Strain and discard spices before using. 3 To make Savoury Granola Topping, in a large skillet or frying pan over medium heat, stir coconut oil, maple syrup, mustard, rosemary and thyme until mixture reaches a boil. Stir in buckwheat groats, pumpkin seeds, sunflower seeds, chia seeds and salt. Cook, stirring often, until granola is toasted and fragrant, 4 to 6 minutes. Tumble granola onto a piece of parchment and let cool at room temperature. Once cooled, break up any large clumps and store in an airtight container at room temperature for up to 4 days. 4 To make Dressing, in a small Mason jar, place olive oil, lemon juice, maple syrup and a good pinch each of salt and pepper. Cover and shake to combine. 5 To make Salad, place kale in a large serving bowl and drizzle with 1 tbsp (15 ml) dressing. With clean hands, massage dressing into kale for 1 minute. 6 Garnish kale with sliced pears, some savoury granola and some pickled cranberries. Serve remaining dressing alongside for diners to help themselves. Serves 4 to 6
SAVOURY GRANOLA TOPPING 1 tbsp (15 ml) refined coconut oil 2 tbsp (30 ml) maple syrup 1½ tsp (7.5 ml) grainy mustard 1½ tsp (7.5 ml) chopped fresh rosemary leaves 1½ tsp (7.5 ml) chopped fresh thyme leaves 1 cup (250 ml) buckwheat groats ¼ cup (60 ml) pumpkin seeds ¼ cup (60 ml) sunflower seeds 2 tsp (10 ml) chia seeds 1 tsp (5 ml) kosher salt DRESSING ⅓ cup (80 ml) extra-virgin olive oil ¼ cup (60 ml) fresh lemon juice 1 tsp (5 ml) maple syrup kosher salt and freshly ground black pepper, to taste SALAD 8 cups (2 L) bite-sized torn kale leaves 1 to 2 pears, thinly sliced 1 To make Whisky Pickled Cranberries, in a small saucepan over medium-high heat, bring sugar and vinegar to a boil. Add cloves, cinnamon stick and whisky. Reduce heat and let simmer gently for 5 minutes. 2 Place cranberries in a heatproof jar or bowl with a lid and pour hot brine overtop.
INGREDIENT IN J.P. WISER’S SPECIAL BLEND CANADIAN WHISKY Canada $23.49 1222 TWICE-BAKED SWEET POTATOES
3 medium sweet potatoes, scrubbed and pricked a few times with a fork ¼ cup (60 ml) unsalted butter, room temperature 2 tbsp (30 ml) whipping cream 1 clove garlic, minced kosher salt and freshly ground black pepper 1 egg, lightly whisked 3 oz (85 g) diced pancetta 12 leaves fresh sage ¼ cup (60 ml) toasted pecans, chopped
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