4 cans chickpeas or dried chickpeas
2 cloves garlic
1Tea spoon lemon juice
2 Tea spoon tahini
2 Tea spoon olive oil
Salt and pepper to taste
Drain chickpeas, reserving some liquid. (If using dried, soak overnight, drain and reserve some
liquid)
Mash garlic with the flat of a knife, and mince. (You can also use a microplane or grater.)
In a food processor combine all ingredients except...
Red Curry Cod from The Social Bar + Table Port Hope.
Serves 4
4 6oz cod loin
8 bok choy
Cilantro for garnish
Black Rice
1 ½ cups of black rice
3 cups of water
6 cilantro stems
½ shallot
Red Curry Sauce
2 tbsp canola oil
½ medium onion diced
2 cloves garlic minced
1 tbsp ginger minced
1/3 cup red curry paste
Juice of 1 lime
2 kaffir lime leaves minced
¼ cup of cilantro leaves minced
1 plum tomato roughly...
Pinot Noir Braised Beef Short rib
with Glazed Vegetables and Pain Rustique by Scott Royce, Karin Devaux and John Schneeberger
Why this recipe works:
This dish is perfect for cozy evenings by the fire. It’s all about when fall is turning to winter.
Glazed vegetables can easily be adjusted with whatever is on hand. Though this dish is prep heavy, much can be done the night before. It’s...
