½ medium red onion, thinly sliced 4 bell peppers (any combination of red, yellow and orange) 1 tbsp (15 ml) vegetable oil 3 to 4 heirloom tomatoes (various sizes and colours), cut into ½-in (1.25 cm) slices 1 cup (250 ml) packed baby arugula leaves ½ cup (125 ml) pitted green olives 3 tbsp (45 ml) toasted pine nuts ⅓ cup (80 ml) crumbled BC goat’s cheese of choice 1 Preheat barbecue grill to medium-high or broiler to high. 2 Meanwhile, in a small bowl, make dressing by whisking olive oil, vinegar, garlic, Parmesan, lemon juice, mustard, honey, Italian seasoning, salt and pepper until well combined. Taste and adjust balance as desired with additional honey, salt and pepper. Set aside. 3 Place onions in a small bowl along with a pinch of salt and a few ice cubes. Add cold water to cover and set aside while grilling peppers. 4 Rub peppers with vegetable oil and season with salt and pepper. Grill over direct heat (or under broiler), turning occasionally, until well charred, 5 to 10 minutes. Transfer peppers to a bowl and cover top of bowl tightly with plastic wrap. Set aside until peppers have cooled enough to handle, about 10 minutes. When cooled, rub off blackened skins. Cut in half and discard seeds. Cut or tear peppers into pieces. 5 When ready to serve, drain red onions and pat dry on a clean tea towel. Arrange grilled peppers and tomatoes on a serving platter. Drizzle with a little dressing before arranging red onions, arugula, green olives, pine nuts and cheese over tomatoes and peppers. Drizzle again with as much dressing as desired and serve. Serves 6
ZUCCHINI PICKLES ½ lb (225 g) zucchini, washed and ends trimmed ½ medium sweet onion, sliced into ⅛-in (0.3 cm) thick slices 1 tbsp + ½ tsp (17.5 ml) kosher salt 1 cup (250 ml) cider vinegar ½ cup (125 ml) granulated sugar ¾ tsp (4 ml) dry mustard ¾ tsp (4 ml) mustard seeds ½ tsp (2.5 ml) ground turmeric 2 large sprigs fresh dill 1 Using a mandoline, slice zucchini lengthwise into about ¹⁄₁₆-in (1.5 mm) thick slices. 2 Place zucchini in a large non-reactive bowl or casserole dish. Add onions and salt and toss gently to combine. Add a couple of ice cubes and cold water to cover. Stir gently to dissolve salt, taking care not to break zucchini pieces. Set aside for about 1 hour, until zucchini feels slightly softened. Drain and pat vegetables dry with a clean tea towel. 3 In a small saucepan, whisk vinegar, sugar, dry mustard, mustard seeds and turmeric. Place over medium heat and bring to a simmer, then cook for 3 minutes. Remove from heat, stir in dill and let sit until just warm to the touch. If brine is too hot when added to vegetables, it will cook them and make pickled zucchini and onions mushy instead of crisp. 4 Transfer dried zucchini and onion pieces to one or two 2-cup (500 ml) canning jars and pour brine overtop. Seal tightly and refrigerate for at least 1 day to allow flavours to mellow. Pickles can be kept in refrigerator for up to 1 week. Makes about 3 cups (750 ml)
BC Market Fresh from page 12
GRILLED BC HALIBUT BURGERS 2 ears corn, husked 3 tbsp (45 ml) grapeseed oil, divided 2 medium peaches, pitted and diced 1 jalapeño pepper, finely diced (seeded to reduce heat) ½ cup (125 ml) finely diced red onions ¼ cup (60 ml) finely chopped fresh cilantro leaves or flat-leaf parsley leaves 1 tbsp (15 ml) freshly squeezed lime juice, plus more to taste kosher salt and freshly ground black pepper, to taste 4 × 5 oz (140 g) skinless BC halibut fillets 1 lemon, cut in half 4 brioche burger buns 8 leaves green leaf lettuce Zucchini Pickles, make ahead, recipe follows 1 Preheat barbecue grill to medium-high. 2 To make peach and corn salsa, start by grilling corn. Rub cobs with 1 tbsp (15 ml) oil and place on grill, rotating every couple of minutes, until charred in spots, about 10 minutes. Set aside and let corn cool enough to handle. 3 Cut corn kernels off cobs and place in a medium bowl along with peaches, jalapeños, red onions, cilantro, lime juice and a good pinch each of salt and pepper. Taste and adjust seasoning if desired with additional salt, pepper or lime juice. Set salsa aside. 4 Just before ready to serve, rub remaining 2 tbsp (30 ml) oil over halibut fillets and season generously with salt and pepper. Grill fish, flipping once halfway through cooking, until golden brown and just cooked through, 10 to 15 minutes total depending on thickness of halibut. Transfer fillets to a cutting board and sprinkle fillets with a good squeeze of lemon juice. 5 To assemble, top bottom of each brioche bun with 2 lettuce leaves, a piece of halibut, a tangle of Zucchini Pickles and a good scoop of peach and corn salsa. Cap off with bun top and serve. Serves 4
GRILLED BELL PEPPER & TOMATO SALAD ½ cup (125 ml) extra-virgin olive oil ¼ cup (60 ml) red wine vinegar 1 clove garlic, minced 2 tbsp (30 ml) grated Parmesan 1 tbsp (15 ml) freshly squeezed lemon juice 1 tsp (5 ml) Dijon mustard 2 tsp (10 ml) liquid clover honey, plus more to taste 1 tsp (5 ml) Italian seasoning or ¼ tsp (1 ml) each dried basil, thyme, rosemary and oregano ½ tsp (2.5 ml) kosher salt, plus more for seasoning ¼ tsp (1 ml) freshly ground black pepper, plus more for seasoning
GREEN BEAN, PEA & PURPLE POTATO SALAD 1 lb (450 g) green beans, trimmed 1 cup (250 ml) fresh or frozen green peas 1½ lbs (680 g) purple nugget potatoes ⅓ cup (80 ml) extra-virgin olive oil ½ tbsp (7.5 ml) Dijon mustard 1 tbsp (15 ml) liquid clover honey 2 tbsp (30 ml) white wine vinegar kosher salt and freshly ground black pepper
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