Garlicky Buttered Beans

Garlicky Buttered Beans served in a shallow, oval dish with a wedge of lemon.
Garlicky Buttered Beans
Print Recipe
    Servings Prep Time
    6-8 people 10 minutes
    Cook Time
    10 minutes
    Servings Prep Time
    6-8 people 10 minutes
    Cook Time
    10 minutes
    Garlicky Buttered Beans served in a shallow, oval dish with a wedge of lemon.
    Garlicky Buttered Beans
    Print Recipe
      Servings Prep Time
      6-8 people 10 minutes
      Cook Time
      10 minutes
      Servings Prep Time
      6-8 people 10 minutes
      Cook Time
      10 minutes
      Ingredients
      Servings: people
      Instructions
      1. Heat a large pot of lightly salted water to a boil. Add green beans and cook at a gentle simmer until just tender, about 8 minutes. Drain well.
      2. Meanwhile, gather remaining ingredients and melt butter in a medium skillet. Add garlic and red pepper flakes and saute on low heat until fragrant and slightly softened, about 1 minute, being careful not to brown. Whisk in lemon juice, Dijon, salt and pepper.
      3. Add cooked beans and toss until evenly coated with butter sauce. Serve immediately.
      Recipe Notes

      -Green beans can be cooked and cooled in an ice bath up to one day in advance.  They will need more time to warm in the butter sauce if adding from a chilled state.

      Mango Chipotle Glazed Salmon

      Mango Chipotle Glazed Salmon served over rice in a shallow yellow bowl.
      Mango Chipotle Glazed Salmon
      Print Recipe
        Servings Prep Time
        4 people 30 minutes
        Cook Time
        12-20 minutes
        Servings Prep Time
        4 people 30 minutes
        Cook Time
        12-20 minutes
        Mango Chipotle Glazed Salmon served over rice in a shallow yellow bowl.
        Mango Chipotle Glazed Salmon
        Print Recipe
          Servings Prep Time
          4 people 30 minutes
          Cook Time
          12-20 minutes
          Servings Prep Time
          4 people 30 minutes
          Cook Time
          12-20 minutes
          Ingredients
          Salmon
          Mango Salsa
          Servings: people
          Instructions
          Salmon
          1. Soak cedar plank for a minimum of 60 minutes.
          2. While the cedar plank is soaking make the salsa and glaze.
          3. In a medium saucepan whisk together mango juice, maple syrup, chipotle powder, ground ginger, garlic, and onion powder. Bring mixture to a simmer and reduce for about 15 minutes until the sauce has thickened and coats the back of a spoon.
          4. Remove from heat and whisk in lime juice, butter and Dijon mustard. Divide glaze into two portions. One to brush on the salmon and one to drizzle over salmon for serving.
          5. Preheat grill to 400°F.
          6. In a small bowl combine salt, smoked paprika and a few grinds of freshly cracked pepper. Pat salmon dry with a paper towel and sprinkle both sides of the salmon fillets. Lay fillets out evenly spaced on the prepared cedar plank.
          7. Brush salmon with glaze and place on preheated grill. Close the lid and cook for 12-20 minutes depending on grill temperature. Brush with additional glaze once or twice while cooking until your fish reaches an internal temperature of 130-135. Time to cook will be dependent on your grill temperature.
          8. Remove salmon from plank, cover and allow to rest for 5-10 minutes which will allow the fish to rise in temperature. Serve immediately with additional glaze and mango salsa.
          Mango Salsa
          1. Add ingredients to a medium bowl and toss gently to combine. Keep covered and chilled until ready to use.

          Mushroom and Arugula Quinoa Bowls

          Mushroom and Arugula Quinoa Bowls sit on a wooden board surrounded by fresh thyme, lemon half, mushrooms and linen napkin.
          Mushroom and Arugula Quinoa Bowls
          Print Recipe
            Servings Prep Time
            2 people 20 minutes
            Cook Time
            12 minutes
            Servings Prep Time
            2 people 20 minutes
            Cook Time
            12 minutes
            Mushroom and Arugula Quinoa Bowls sit on a wooden board surrounded by fresh thyme, lemon half, mushrooms and linen napkin.
            Mushroom and Arugula Quinoa Bowls
            Print Recipe
              Servings Prep Time
              2 people 20 minutes
              Cook Time
              12 minutes
              Servings Prep Time
              2 people 20 minutes
              Cook Time
              12 minutes
              Ingredients
              Servings: people
              Instructions
              1. Heat broth to a simmer in a small pot. Stir in quinoa, reduce heat to a steady simmer, cover and cook for about 18 minutes (I find cooking quinoa in broth takes a few minutes longer than just water). Remove from heat and allow to rest for 5 minutes.
              2. In a small bowl whisk together 1 tbsp olive oil, lemon juice, mustard, half of the thyme, salt and pepper. Set aside.
              3. In a medium skillet, heat 1 tbsp of olive oil. Once hot, add mushrooms and cook on medium highfor 3-4 minutes until starting to turn golden. Stir and continue to cook for about 2 minutes. Add garlic, shallots and half of the thyme. Cook, stirring often until garlic and shallots have softened, another 2-3 minutes.
              4. Fluff quinoa with a fork and add to mushrooms, stirring to combine. Season lightly with salt and pepper.
              5. Add arugula and sauté for 1-2 minutes until starting to soften and wilt. Remove from heat and stir in dressing. Divide into 2 bowls and top with grated parmesan cheese and toasted nuts.
              Recipe Notes

              I used pine nuts here, but cashews are also wonderful.  To quickly toast nuts, heat 1 tsp of olive oil in a small pan over medium heat. Add nuts and toss or stir occasionally until golden.

              Beef Roulade

              Beef Roulade
              Print Recipe
                Servings Prep Time
                3-4 people 40 minutes
                Cook Time Passive Time
                10 minutes 3 minutes
                Servings Prep Time
                3-4 people 40 minutes
                Cook Time Passive Time
                10 minutes 3 minutes
                Beef Roulade
                Print Recipe
                  Servings Prep Time
                  3-4 people 40 minutes
                  Cook Time Passive Time
                  10 minutes 3 minutes
                  Servings Prep Time
                  3-4 people 40 minutes
                  Cook Time Passive Time
                  10 minutes 3 minutes
                  Ingredients
                  Servings: people
                  Instructions
                  1. Butterfly flank steak by laying flat and slicing in half lengthwise with the grain, stopping 1-2" before cutting all the way through.
                  2. Open up flank steak like a book and place between two pieces of parchment. Pound flat with a mallet to an approximate 12"x8" rectangle. Try to flatten the seam to the same thickness.
                  3. Season the flattened flank steak with salt and pepper and brush generously with Dijon mustard.
                  4. Cover with prosciutto slices in an even layer. Arrange basil leaves in a single layer on top of the prosciutto. Top with an even layer of provolone cheese.
                  5. With the prepped steak facing you lengthwise, roll up tightly. Secure with a few toothpicks to hold it while you tie it.
                  6. Using butcher string, snugly tie the rolled steak at 1" intervals. Remove toothpicks and cut roll evenly between each piece of string, giving you about 8 one-inch rolls tied in the centre with string.
                  7. Preheat grill to medium-high.
                  8. Rub or brush prepared rolls on both sides with oil.
                  9. Cook for 4-5 minutes per side for medium by grilling directly on the grill, using a mesh grill mat on the grill or by pan-frying. Allow to rest 2-3 minutes and serve.
                  Recipe Notes

                  -I have found that using grated provolone makes the roll easier to roll.

                  -Using a mesh grill mat is convenient but not necessary.

                  Creamy Mustard Dill Sauce

                  Creamy Mustard Dill Sauce in a small glass dish nestled on a white tray lined with a white kitchen towel.
                  Creamy Mustard Dill Sauce
                  Print Recipe
                    Servings Prep Time
                    1 cup 10-15 minutes
                    Passive Time
                    10-15 minutes
                    Servings Prep Time
                    1 cup 10-15 minutes
                    Passive Time
                    10-15 minutes
                    Creamy Mustard Dill Sauce in a small glass dish nestled on a white tray lined with a white kitchen towel.
                    Creamy Mustard Dill Sauce
                    Print Recipe
                      Servings Prep Time
                      1 cup 10-15 minutes
                      Passive Time
                      10-15 minutes
                      Servings Prep Time
                      1 cup 10-15 minutes
                      Passive Time
                      10-15 minutes
                      Ingredients
                      Servings: cup
                      Instructions
                      1. Whisk together all ingredients in a small bowl. Cover and chill for 10-15 minutes to allow sugar to dissolve and flavours to meld. Serve garnished with additional fresh dill.