TASTE Spring 2023

4 In a medium-sized skillet, heat butter over medium heat. Add garlic and stir until fragrant, about 30 seconds. Add prawns and cook on each side until cooked through and no longer opaque, 1 to 2 minutes per side. Set aside. 5 To make salad dressing, in a small mixing bowl, add lemon juice, red wine vinegar, za’atar, honey, garlic, Dijon and olive oil. Mix to combine. Toss salad with dressing and serve with prawns on top. Serves 2 to 3 PAIRS WITH ARGIOLAS COSTAMOLINO VERMENTINO Italy $21.99 457945 VICENTE FARIA ANIMUS VINHO VERDE Portugal $14.99 200119

cup (60 ml) golden raisins 2 tbsp (30 ml) pine nuts, toasted

A Taste of the Middle East from page 62

½ cup (125 ml) cilantro, leaves only 1 In a small saucepan, heat red wine vinegar and water over medium-high heat. Add 1 tsp (5 ml) salt and sugar and cook until dissolved. Pour into a heatproof container and add sliced red onions. Set aside for at least 1 hour to pickle. 2 To make a tahini yogurt sauce, in a small mixing bowl, place yogurt, garlic, cucumber, lemon juice, tahini and feta. Mix to combine and season with salt and pepper to taste. Thin with water as desired for consistency. Refrigerate until ready to serve. 3 Preheat oven to 400 F (200 C). 4 In a large mixing bowl, combine garlic powder, cumin, paprika, coriander, turmeric, cinnamon and olive oil. Add cauliflower florets and toss to coat in spice mixture. Place on a baking tray and bake until golden brown and crispy, 15 to 20 minutes. 5 To serve, place warm cauliflower on pita and garnish with golden raisins, pine nuts and cilantro. Top with pickled red onions and tahini yogurt sauce. Serves 2 to 4 PAIRS WITH MT. BEGBIE BREWING ATTILA THE HONEY BC $13.79 225538 6 x 355 ml GRAY MONK GEWÜRZTRAMINER BC VQA $19.99 321588

LOADED FATTOUSH SALAD WITH PRAWNS 1 large pita bread, torn into pieces 1 tsp (5 ml) garlic powder tsp (1 ml) salt 1 tbsp (15 ml) olive oil 4 cups (1 L) chopped romaine lettuce 1 cucumber, diced 1 cup (250 ml) cherry tomatoes, halved 1 red pepper, seeded and diced ½ red onion, diced 1 x 19 oz (540ml) can chickpeas, rinsed ½ cup (125 ml) Macedonian feta, crumbled

1 cup (250 ml) mint leaves 1 cup (250 ml) parsley leaves 1 tbsp (15 ml) butter 1 garlic clove, minced 15 prawns, deshelled Salad Dressing, recipe follows SALAD DRESSING 1 lemon, juice only 2 tbsp (30 ml) red wine vinegar 1 tsp (5 ml) za’atar spice 1 tsp (5 ml) honey (sweetener) 2 garlic cloves, minced 1 tbsp (15 ml) Dijon mustard 4 tbsp (60 ml) olive oil

CAULIFLOWER SHAWARMA SERVED WITH TAHINI YOGURT SAUCE ½ cup (125 ml) red wine vinegar ½ cup (125 ml) water 1 tsp (5 ml) salt 1 tsp (5 ml) sugar ½ red onion, sliced 1 cup (250 ml) full fat plain Greek yogurt 2 garlic cloves, minced ½ cup (125 ml) grated cucumber ½ lemon, juice only cup (60 ml) tahini ½ cup (125 ml) crumbled Macedonian feta

1 Preheat oven to 375 F (190 C). 2 In a large mixing bowl, add pita, garlic powder, salt and olive oil. Toss to coat. Place on lined baking sheet and bake until golden brown, 10 to 12 minutes. Remove and set aside to cool. 3 In a large salad bowl, add romaine lettuce, cucumber, tomatoes, red pepper, onion, chickpeas, feta, mint and parsley. Set aside until ready to serve.

salt and pepper, to taste 1 tsp (5 ml) garlic powder

CHICKEN KEBABS WITH TABBOULEH & GARLIC TOUM 1 cup (250 ml) peeled garlic cloves cup (60 ml) lemon juice 3 cups (750 ml) sunflower oil salt, to taste 6 chicken thighs, cut in half lengthwise 1 tsp (5 ml) cumin

1 tsp (5 ml) cumin 1 tsp (5 ml) paprika

½ tsp (2.5) coriander ½ tsp (2.5) turmeric tsp (1 ml) cinnamon 2 tbsp (30 ml) olive oil 1 large head cauliflower, cut into florets 2 to 4 pita wraps



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