Cedar Plank Potatoes


Cedar Plank Potatoes
Print Recipe
Servings Prep Time
6-8 people 20 minutes
Cook Time
45 minutes
Servings Prep Time
6-8 people 20 minutes
Cook Time
45 minutes
Cedar Plank Potatoes
Print Recipe
Servings Prep Time
6-8 people 20 minutes
Cook Time
45 minutes
Servings Prep Time
6-8 people 20 minutes
Cook Time
45 minutes
Ingredients
Servings: people
Instructions
  1. Peel potatoes and cut into 2" chunks. Simmer potatoes in lightly salted water until very tender 15-20 minutes. Drain potatoes and return pot to low heat. Mash potatoes over low heat, allowing the potatoes to give off any excess moisture. Once potatoes are smooth, remove from heat and add butter, cream cheese, roasted garlic, salt and pepper. Continue to mash until combined and creamy. Stir in fresh herbs.
  2. Preheat grill to medium high or 450℉. Scoop potatoes onto pre-soaked cedar planks using a 1/4 cup scoop, leaving at least an inch between scoops (can fit 6-8 per plank). Place planks on grill and cook for 15-18 minutes until hot and golden. Remove planks from grill and use to serve potatoes or gently place potatoes onto serving dish and garnish with additional fresh herbs if desired.
Recipe Notes

Potatoes can be cooked, mashed, scooped and chilled up to two days in advance. Simply remove from refrigerator and place on pre-soaked planks when ready to grill. Makes 12 1/4 cup scoops.

To roast garlic, preheat oven to 350℉.  Cut the top off the head of garlic and place on a double layer sheet of foil.  Drizzle with oil and fold foil over bulb, crimping all edges to seal packet.  Place on a baking tray and bake for about 45 minutes until golden and soft. Alternatively, you can make roasted garlic on the grill, here's how Grill Roasted Garlic

Zesty White Bean and Tuna Lettuce Wraps


Zesty White Bean and Tuna Lettuce Wraps
Print Recipe
Servings Prep Time
2-3 people 20 minutes
Servings Prep Time
2-3 people 20 minutes
Zesty White Bean and Tuna Lettuce Wraps
Print Recipe
Servings Prep Time
2-3 people 20 minutes
Servings Prep Time
2-3 people 20 minutes
Ingredients
Servings: people
Instructions
  1. In a medium size bowl stir together mayonnaise, sour cream, mustard, green onions, capers, celery, dill, parsley, salt and pepper. Gently stir in tuna and white beans.
  2. Spread out 2-3 butter leaf lettuce leaves overlapping each leaf to create a solid surface for the salad. Mound an approximate 1/3 cup of tuna and bean salad onto the center of the lettuce bed. Wrap lettuce around salad, tucking in the ends as you roll, much like a cabbage roll. Cut in half and serve immediately.
Recipe Notes

Use any white bean that you like here as well as your favourite sprouts or pea shoots for crunch.

Recipe yields a generous 2 cups of tuna and bean salad.

Kohlrabi Crab Cakes


Kohlrabi Crab Cakes
Print Recipe
Servings Prep Time
10 3-4" cakes 25-30 minutes
Cook Time
20 minutes
Servings Prep Time
10 3-4" cakes 25-30 minutes
Cook Time
20 minutes
Kohlrabi Crab Cakes
Print Recipe
Servings Prep Time
10 3-4" cakes 25-30 minutes
Cook Time
20 minutes
Servings Prep Time
10 3-4" cakes 25-30 minutes
Cook Time
20 minutes
Ingredients
Dill Sauce
Kohlrabi Crab Cakes
Servings: 3-4" cakes
Instructions
Dill Sauce
  1. Whisk all ingredients together in a small bowl and keep chilled until ready to use.
Kohlrabi Crab Cakes
  1. Trim ends off kohlrabi and peel with a vegetable peeler. Grate using a large grater and add to a separate bowl. Sprinkle with salt and allow to sit for 5 minutes. Drain and squeeze dry with a paper towel. Using the same large grater, peel and grate potato and pat dry with a paper towel. Add to kohlrabi.
  2. In a large bowl stir together egg, dill, dijon mustard, celery salt and pepper. Stir in drained crab meat, prepped and dried grated kohlrabi and potato, bread crumbs, flour and green onions.
  3. Add about 1 tbsp of oil to a large non stick skillet and heat over medium heat until hot. Form approximately 1/4 cup of batter into a 3-4" round patty. Flatten as much as you can while still retaining its shape. Pan fry for 5-6 minutes per side, adjusting heat if necessary. Remove to a paper towel lined plate and keep warm in a low oven while cooking any remaining cakes. Serve immediately with dill sauce.

Wilted Spinach Tomato Salad


Wilted Spinach Tomato Salad
Print Recipe
Servings Prep Time
6-8 people 25 minutes
Cook Time
25 minutes
Servings Prep Time
6-8 people 25 minutes
Cook Time
25 minutes
Wilted Spinach Tomato Salad
Print Recipe
Servings Prep Time
6-8 people 25 minutes
Cook Time
25 minutes
Servings Prep Time
6-8 people 25 minutes
Cook Time
25 minutes
Ingredients
Crutons
Salad
Servings: people
Instructions
Croutons
  1. Preheat oven to 350℉. In a large bowl toss together bread cubes, dill, salt and pepper. Drizzle with oil and toss until evenly coated. Spread out in a single layer on a large baking sheet. Bake for 15-18 minutes, turning once. Remove from oven and set aside until ready to use.
Salad
  1. Place spinach in a large bowl. Whisk together mustard, apple cider vinegar and olive oil in a small bowl and set aside.
  2. In a medium size skillet fry bacon until starting to crisp and most of the fat has rendered. Scoop out bacon with a slotted spatula to a paper towel lined plate, leaving approximately 3 tbsp of bacon fat in the pan. In same pan over medium heat sauté garlic in bacon fat until fragrant, about 1 minute. Add red onion and sauté for 1 minute. Stir in cherry tomatoes and cook, tossing often for 1 minute. Pour in dressing and add bacon, stir to combine Pour over spinach while hot and toss to coat the spinach. Season with sea salt and cracked black pepper. Garnish with shaved cheese, croutons and fresh dill. Serve immediately.
Recipe Notes

Add grilled shrimp or chicken for a complete meal.  Makes 6-8 side servings or 4 main course servings.

Mini Beef Yorkies


Mini Beef Yorkies
Print Recipe
Servings Prep Time
20 Mini Yorkshires 10 minutes
Cook Time
20 minutes
Servings Prep Time
20 Mini Yorkshires 10 minutes
Cook Time
20 minutes
Mini Beef Yorkies
Print Recipe
Servings Prep Time
20 Mini Yorkshires 10 minutes
Cook Time
20 minutes
Servings Prep Time
20 Mini Yorkshires 10 minutes
Cook Time
20 minutes
Ingredients
Mini Beef Yorkies
Horseradish Sauce
Servings: Mini Yorkshires
Instructions
Mini Beef Yorkies
  1. Preheat oven to 450℉ and set oven rack to the center position. Place a large baking sheet on rack to catch any oil or dripping that may occur. In a medium size bowl whisk together milk and eggs. Add flour, salt and melted butter and continue to whisk until smooth, approximately 1 minute.
  2. Using a mini muffin tin, add 1 tsp of oil to 20 mini cups. Place on prepared baking sheet set on the middle rack for serval minutes to heat oil. Once hot, remove mini muffin pan and quickly scoop 1 tbsp of batter into each of the 20 cups. Place back in oven and bake for 18 minutes. Remove from oven and tilt each mini yorkshire onto its side.
  3. Stuff approximately 10g of warm roast beef into the center of each mini yorkshire (a slit or hole should generate naturally at the top while baking). Pipe or squeeze approximately 1 tsp of horseradish sauce into the same hole. Serve immediately with au jus if desired.
Horseradish Sauce
  1. While yorkshires are baking, whisk together all ingredients in a small bowl. Scoop into a piping bag or squeezable condiment container. Keep refrigerated until ready to use.
Recipe Notes

I used shaved deli roast beef for this recipe, however left over homemade roast beef, flaked, sliced or shaved is just as good, if not better.