Summer Entertaining

Classic Muffuletta

Ingredients

• ----For the olive and pickle salad----
• ¼ cup red wine vinegar
• ¼ cup olive or canola oil
• 2 garlic cloves, minced
• 1 ½ teaspoons dry oregano
• 1 teaspoon dry basil
• ½ teaspoon celery salt, optional
• Pepper
• 1 cup pimento stuffed olives
• ½ cup kalamata olives
• ½ cup pepperoncini
• ½ cup giardiniera (Italian pickled mixed vegetables)
• ¼ cup sweet cocktail onions
• 2 tablespoons capers
• ----For the sandwiches----
• 1 Italian loaf
• 200g thinly sliced or shaved genoa salami, spicy or mild
• 200g thinly sliced or shaved deli ham, smoked or oven roasted
• 200g sliced Swiss cheese
• 200g sliced provolone cheese
• 200g thinly sliced or shaved mortadella

Directions

1. In a large bowl, whisk together the vinegar, oil, garlic, dry oregano, dry basil, and celery salt, if using. Season well with pepper and set aside.
2. Place the olives, pepperoncini, giardiniera, onions, and capers on a large cutting board and chop relatively finely. Alternatively, you can pulse in a food processor. You still want to be able to tell all the ingredients apart, but you want a bit of everything in every bite. Transfer to the bowl and stir well to combine. Set aside for at least 15 minutes to allow the flavours to mingle or, alternatively, transfer to a container and store in the fridge for up to 5 days.
3. To assemble the sandwich, split the loaf in half and tear some of the dough out from the centre to make room for all the filling. Using a slotted spoon, spoon 2/3 of the salad mixture into the bottom of the loaf, spreading into an even layer. Layer in the salami, ham, cheese, and mortadella. Spoon the rest of the salad mixture over top and cap with the top of the loaf. Press well to sandwich everything together.
4. The muffuletta can be cut and eaten right away or, better yet, wrap the whole loaf tightly in plastic, place a baking pan or small sheet pan on top, and weigh the sandwich down with a few heavy cans. This will help the sandwich hold together when cut and allow the flavours to come together beautifully.

Tomato Cheddar Pie

Ingredients

• 1 cup all-purpose flour
• 1 cup whole wheat flour
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 cup unsalted butter, cold and cut into small cubes
• 1/2 cup grated extra old white cheddar
• 1 egg
• 1/4 cup milk
• 1 cup cream cheese, room temperature
• 1 to 2 tablespoons grainy Dijon mustard
• 2 tablespoons finely chopped chives
• 1 tablespoon prepared basil pesto
• 1 garlic clove, minced
• Salt and pepper
• 1 cup grated extra old white cheddar, divided
• 2 to 3 medium tomatoes
• 1 egg
• 1 tablespoon water or milk

Directions

Pastry

1. Combine the flours, salt, and pepper in a large bowl. Add in the butter and, using your fingertips, pinch and snap the butter into the flour mixture until it resembles coarse crumbs and the butter pieces are no larger than a pea. Toss in the cheese. 
2. In a small bowl, whisk together the egg and milk then add to the flour mixture and stir just until combined and the dough will hold together when squeezed in your palm. Turn the pastry out and knead a few times to bring together. Wrap the pastry in plastic and transfer to the fridge for at least one hour or up to one day.
3. When ready to bake, arrange your oven rack to the lowest position and heat it to 475ºF. Line a large sheet pan with parchment paper and set aside.

Filling

1. Beat together the cream cheese, Dijon mustard, chives, pesto, and garlic and season with salt and pepper. 
2. Stir in a half a cup of the grated cheddar. 

Assemble and Bake

1. Retrieve the pastry from the fridge and roll out on a lightly floured work surface to about half a centimetre (one-quarter-inch) thick and transfer to a sheet of parchment paper. Spread the filling over the pastry, leaving about a five centimetres (two-inch) boarder all the way around. 
2. Slice the tomatoes about half a centimetre (one-quarter-inch) thick and arrange over the cheese filling. Season with salt and pepper then scatter the remaining half a cup of grated cheddar overtop and fold the edges of the pastry up and over the edge of the filling to form a crust.
3. Lightly beat the egg and water or milk together to make an egg wash and brush onto the pastry.
4. Bake on the bottom rack of your oven for 35 to 40 minutes or until golden and crisp. Slice, serve, and enjoy! 

TIP: Feel free to substitute the chives and/or pesto with other fresh or dried herbs. If using dried, one teaspoon total will be perfect!

Charred Cabbage with Blue Cheese and Spicy Pecans

Ingredients

• 1 savoy cabbage, sliced into 8 wedges
• 2-3 tablespoons (30-45 ml) extra virgin olive oil, depending on the size of the cabbage
• 1 teaspoon ground cumin
• Kosher salt and ground black pepper, to season
• 2 cups pecan halves
• 1/2 teaspoon smoked paprika
• 1/4-1/2 teaspoon cayenne pepper
• 1/2 cup (125 ml) maple syrup
• Kosher salt, to season
• 1 cup (250 ml) buttermilk
• 1/4 cup (60 ml) sour cream
• 1/4 cup (60 ml) mayonnaise
• 2 tablespoons finely chopped dill
• 2 tablespoons finely chopped parsley
• 2 tablespoons finely chopped chives
• 2 teaspoons onion powder
• 1/2 cup crumbled blue cheese, preferably Danish
• Kosher salt and ground black pepper, to season

Directions

For the Charred Cabbage

1. Preheat your grill to medium-high.
2. Place the cabbage wedges onto a rimmed baking sheet and drizzle each side of the wedges with oil. Sprinkle with cumin and season with salt and pepper. 
3. Place the cabbage onto the grill and cook for 10 to 15 minutes or until softened and well charred, flipping halfway through or as needed.

For the Spicy Pecans

1. Line a square baking pan or round cake pan with aluminum foil with the dull side up and grease lightly with non-stick cooking spray. 
2. Place the pecans into a large non-stick skillet over medium heat. Sprinkle over the smoked paprika and cayenne and pour on the maple syrup. Cook, stirring frequently, for four to five minutes or until the syrup has reduced slightly and is sticky. 
3. Transfer the nuts to the prepared baking pan and season with salt. Place the pan on the upper rack of your grill, covered, for five minutes then set aside to cool and harden.

For the Dressing

1. Whisk together the buttermilk, sour cream, mayonnaise, dill, parsley, chives and onion powder in a large bowl. Stir in the crumbled blue cheese and season to taste with salt and lots of pepper.

To Serve

1. Roughly chop or break apart the cooled pecans. 
2. Serve the charred cabbage topped with the dressing and nuts and a scattering of extra blue cheese and herbs.

TIP: For a smokier flavour, substitute pecans with walnuts.

BBQ Pulled Mushroom Sandwiches

Ingredients for the Barbeque sauce

• 1 tablespoon olive oil
• 1 small yellow onion, finely diced
• Kosher salt
• Freshly ground black pepper
• 3 garlic cloves, finely minced
• 1 tablespoon chili powder
• 1 tablespoon smoked paprika
• ½ teaspoon cumin
• ¼ cup lager or water
• 1 cup ketchup
• 2 tablespoons Dijon mustard
• ¼ cup apple cider vinegar
• 2 tablespoons soy sauce or Worcestershire sauce
• 2 tablespoons brown sugar
• 2 tablespoons molasses

Ingredients for the Mushrooms

• 2 tablespoons olive oil
• 2 tablespoons soy sauce
• 1 tablespoon apple cider vinegar
• 1 tablespoon honey
• 1 tablespoon Dijon mustard
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• Freshly ground black pepper
• 400g oyster mushrooms

Ingredients for Serving

• ¼ cup mayonnaise
• 1 tablespoon apple cider vinegar
• 2 teaspoons sugar
• ¼ yellow onion, grated
• 2 cups finely shredded green cabbage
• 1 carrot, grated
• Kosher salt
• Freshly ground black pepper
• 4 soft burger buns

Directions

1. For the sauce, heat the oil in a medium saucepan over medium heat. Add in the onion, season with salt and pepper, and cook until soft, about 5 minutes. Add in the garlic, chili powder, smoked paprika, and cumin and cook for an additional minute to lightly brown the garlic and toast the spices.
2. Carefully deglaze the pan with the beer or water, scraping any bits off the bottom. Stir in the ketchup, mustard, vinegar, soy or Worcestershire sauce, brown sugar, and molasses and bring the mixture to a low boil. Reduce the heat to low, cover, and simmer for 35 minutes, stirring occasionally.
3. Meanwhile, heat your grill to high and prepare the mushrooms. In a large bowl, whisk together the oil, soy sauce, vinegar, honey, Dijon, cumin, and smoked paprika. Season with pepper and toss in the mushrooms to coat. Set aside to marinate while you prepare the slaw.
4. For the slaw, whisk together the mayonnaise, vinegar, sugar, an onion. Toss in the cabbage and carrot and season to taste with salt and pepper. Set aside.
5. Lightly oil the grates of your grill and transfer on the mushrooms. Press down with a spatula and cook the mushrooms for about 2 minutes per side or until well charred and tender. Remove the mushrooms to a bowl and, using two forks, pull the mushrooms into bite sized pieces. Pour over some or all the barbeque sauce and toss to combine.
6. To build the sandwiches, divide the mushrooms over the buns and top with the slaw.

Grilled Buffalo Cauliflower

Ingredients

• ---FOR THE CAULIFLOWER---
• 1 large head cauliflower
• 6 tablespoons butter, melted, divided
• ½ teaspoon garlic powder
• ½ teaspoon smoked paprika
• ½ teaspoon cayenne pepper
• ¼ teaspoon cumin
• ¼ teaspoon onion powder
• Kosher salt
• Freshly ground black pepper
• ½ cup cayenne pepper hot sauce
• ---FOR THE BLUE CHEESE SAUCE---
• ½ cup buttermilk
• ¼ cup sour cream
• 2 tablespoons mayonnaise
• 2 tablespoons finely chopped dill
• 2 tablespoons finely chopped chives
• 1 teaspoon onion powder
• ½ cup crumbled blue cheese, plus more for serving
• 1 stalk celery, leaves reserved, finely diced
• Kosher salt
• Freshly ground black pepper

Directions

1. Heat your grill to medium. Alternatively, you can roast the cauliflower in an oven at 425ºF.
2. Cut the cauliflower into 2cm (1-inch) thick steaks and transfer to a sheet pan.
3. In a small bowl, stir together 3 tablespoons of butter with the garlic powder, smoked paprika, cayenne pepper, cumin, and onion powder. Brush both sides of the cauliflower steaks with the butter mixture and season with salt and pepper.
4. Transfer the cauliflower onto the grill, close the lid, and cook for 6 to 8 minutes per side or until charred and tender. If the cauliflower is charring too quickly, feel free to turn half of your grill off and finish cooking the cauliflower on the cool side of the grill. If roasting in the oven, cook on the sheet pan for 25 minutes or until golden and tender.
5. Meanwhile, whisk together the cayenne pepper hot sauce with the remaining 3 tablespoons of melted butter.
6. When the cauliflower is tender, remove it to the sheet pan and spoon over the buffalo sauce, flipping gently to coat. Add the sheet pan onto the grill (or oven), close the lid, and cook the cauliflower for an additional 2 to 4 minutes to allow the sauce to sink in and heat.
7. For the blue cheese sauce, whisk together the buttermilk, sour cream, mayonnaise, dill, chives, and onion powder in a large bowl. Stir in the crumbled blue cheese and diced celery and season to taste with salt and lots of pepper.
8. To serve, spread the blue cheese dressing onto a platter and top with the buffalo cauliflower. Scatter with extra blue cheese, the reserved celery leaves, and some dill and chives, if desired.

Grilled Halloumi & Potato Salad

Ingredients

• 650–700g mini potatoes, halved
• 1 ½ red onions, cut into thin wedges
• Olive oil
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• ½ teaspoon smoked paprika
• Kosher salt
• Freshly ground black pepper
• 200–250g halloumi

Ingredients for the Sauces

• ¼ cup sriracha
• 2 tablespoons ketchup
• ½ teaspoon crushed red pepper flakes
• 2 lemons
• 1 cup Greek yogurt
• ½ cup mayonnaise
• 3 garlic cloves, minced
• Kosher salt
• 2 tablespoons olive oil
• 2 tablespoons finely chopped dill
• 2 tablespoons finely chopped mint
• 2 tablespoons finely chopped parsley

Ingredients for Serving

• 2 romaine hearts, chopped
• ½ red onion, thinly sliced
• ½ cucumber, diced or thinly sliced
• 1 cup cherry tomatoes, halved or quartered

Directions

1. Heat your grill to medium. Add the potatoes to a large bowl along with the red onion and drizzle with 3 tablespoons of olive oil. Season with the oregano, garlic powder, and smoked paprika as well as a good pinch of salt and pepper. Toss well to combine. Layer two large pieces of heavy-duty aluminum foil onto a large sheet pan and transfer on the potatoes and onions. Top with another two pieces of aluminum foil and tightly crimp the edges to seal.
2. Slice the halloumi into 1/2cm (1/4-inch) thick slices and add to the potato bowl along with another tablespoon of oil. Toss to lightly coat the halloumi and set aside.
3. Slide the potato packet onto your grill, close the lid, and cook for 15 minutes. Carefully flip the packet over and continue to cook in a closed grill until the potatoes and onions are tender and golden brown, another 10 minutes or so.
4. Remove the potatoes from the grill and set aside to cool slightly. Meanwhile, add the halloumi to the grill, turn the heat up to medium-high and cook, uncovered until well charred, about 2 to 3 minutes per side. Set aside with the potatoes to keep warm.
5. For the sauces, prepare the spicy sauce by whisking together the sriracha, ketchup, chili flakes, and the juice of ½ lemon and set aside. For the garlicky sauce, whisk together the yogurt, mayonnaise, garlic, and olive oil. Add in the zest and juice of 1 lemon and season with salt. Divide this garlicky sauce into two bowls and set one aside. For the herby sauce, simply add the dill, mint, and parsley to the remaining bowl of garlicky sauce.
6. To serve, scatter the lettuce onto a serving dish. Top with the potatoes and halloumi, drizzle with sauces, and finish with the red onion, cucumber, and cherry tomatoes. Cut the remaining lemon half into wedges and serve alongside the salad.

Note: If cooking inside, heat your oven to 425ºF. Rather than wrapping the potatoes and onions in foil, add them to a large sheet pan and roast in the oven for 30 to 40 minutes or until golden and tender, stirring halfway through. For the halloumi, heat a skillet over medium-high. Add a splash of oil and fry the halloumi for 1 to 2 minutes per side or until golden brown.