6 When ready to assemble salad, place green beans and peas in a large serving bowl. Cut potatoes in half or quarters and add to vegetables in bowl. Cut cucumber in half lengthwise, scrape out seeds and slice into ¼-in (0.6 cm) thick slices. Add cucumbers to bowl along with almonds, chives, basil and mint. Gently toss to combine. Drizzle with dressing and gently toss. Season salad to taste with additional salt and serve. Salad is best eaten fresh but can be refrigerated in an airtight container for up to 1 day. Serves 6 PAIRS WITH MARKET FRESH DINNER BARTIER BROS. ROSÉ BC VQA $18.99 35609 RED TRUCK BEER ROAD TRIP CLASSIC LAGER BC $24.99 36577 15 x 355 ml LONETREE DRY CIDER BC $13.49 168773 6 x 355 ml CALLIOPE FIGURE 8 WHITE BC VQA $17.99 333880 PARALLEL 49 UNPARALLELED MIX PACK BC $20.99 207963 8 x 473 ml GROW WILD RED BLEND BC VQA $16.99 1647
½ English cucumber ½ cup (125 ml) toasted almonds or cashews, roughly chopped 2 tbsp (30 ml) chopped fresh chives ¼ cup (60 ml) fresh basil leaves, roughly torn ¼ cup (60 ml) fresh mint leaves, roughly torn 1 Bring a large saucepan of water to a boil over high heat. While water is coming to a boil, prepare an ice bath by placing a couple of handfuls of ice into a large bowl and covering with cold water. Set aside. 2 Blanch green beans in boiling water until tender-crisp, about 3 minutes. With a slotted spoon, transfer green beans into ice bath. Let beans cool in bath for 1 minute, then use slotted spoon to scoop them out and place on a clean tea towel to drain. 3 Add green peas to boiling water and blanch until just tender, 1½ to 2 minutes. With slotted spoon, transfer peas to ice bath and let cool for 30 seconds. Use slotted spoon to scoop out of ice bath and place on towel alongside green beans. 4 Keep water in saucepan boiling and add potatoes. Cook until tender, 10 to 15 minutes, then drain into a colander and rinse with cold water to cool. 5 In a medium bowl, whisk oil, mustard, honey and vinegar until well combined. Season with salt and pepper. Set aside.
BC BLUEBERRY & HAZELNUT GALETTE ½ cup (125 ml) toasted BC hazelnuts, plus extra for garnish 2 tbsp + ¼ cup (90 ml) granulated sugar, divided 1 cup + 2 tbsp (280 ml) all-purpose flour ½ tsp (2.5 ml) kosher salt ¼ tsp (1 ml) ground cinnamon ½ cup (125 ml) cold unsalted butter, cubed 2 tbsp (30 ml) ice-cold water 12 oz (340 g) fresh blueberries 1 tbsp (15 ml) cornstarch 1 tsp (5 ml) finely grated lemon zest 1 tsp (5 ml) freshly squeezed lemon juice
2 tbsp (30 ml) whipping cream 3 tbsp (45 ml) turbinado sugar
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