Let’s create a moment of togetherness that the whole family can enjoy.
Learn how to make two simple vegetarian appetizers and a non- alcoholic cocktail that will be appreciated by all.
GOAT CHEESE AND BEET SALAD
- 2 medium red beets, scrubbed
- 2 medium golden beets, scrubbed
- 4 cups baby arugula
- 6 oz goat cheese (can substitute with feta)
- 1/2 cup extra virgin olive oil
- 1/2 cup champagne vinegar
- 2 tbsp maple syrup
- 2 tsp dijon mustard
- 1 clove garlic, grated
- Kosher salt, to taste
- Tin foil
- Measuring cups
- Immersion blender (but a whisk or fork will work)
- Bowl x 2
- Cutting board
- Preheat oven to 400°F. Wrap each beet in foil, place on a baking sheet, and roast until a knife goes through the foil cleanly (approximately one hour). Let cool until easy to handle.
- Under running water, open the foil and run the beets vigorously with your fingers until the skins come off. The running water prevents staining of fingers.
- Finely slice the beets.
- In a medium size bowl, combine all dressing ingredients and mix well until colour is light and oil is well-incorporated. Dressing should look almost creamy. A hand-held mixer will make this process much easier.
- Add beets to bowl, and cover with plastic wrap. Seal securely, and let set overnight in the fridge. For best colour retention, separate the golden and red beets into two separate bowls with equal amounts of dressing.
- On a serving plate, cover with baby arugula. Place beets in alternating colours. Top with goat cheese, crumbled, and the remainder of the dressing.
TOMATO BASIL PUFF PASTRY
- 1 sheet puff pastry
- 1 or 2 tomatoes, sliced
- 1/2 cup shredded parmesan
- 1 handful fresh basil, chopped
- 1 tbsp dried oregano
- 1 tsp dried chili flakes
- 1 egg plus 1 tbsp water, whisked
- Salt and fresh cracked pepper
- Rolling pin (or a cylindrical glass)
- Cutting board
- Brush (or a spoon)
- Preheat oven to 360F.
- Roll out the puff pastry and cut into even squares, nine if you’re using heirloom tomatoes, and sixteen if using cherry tomatoes.
- On each square, place a slice of tomato, parmesan, and a sprinkle of herbs and spices, to taste.
- Fold into desired shape, and brush each pastry with egg and water mix.
- Bake in oven for 15-20 minutes, or until cheese is melted and pastry is golden.
- Serve hot!
STRAWBERRY CUCUMBER REFRESHER
- 5 basil leaves, plus more for garnish
- 3 strawberries, plus one for garnish
- 3 cucumber slices, plus more for garnish
- 1 oz simple syrup
- 2 oz fresh lime juice
- 4 oz ginger beer
- Shaker (or similar shaped container with a sealing lid, like a mason jar)
- Cutting board
- In a shaker, muddle basil leaves, strawberries, and cucumber.
- Add simple syrup, lime juice, and ice. Shake for at least 30 seconds.
- In a tall, thin glass, add ice, strawberry slices, cucumber, and basil.
- Pour lime juice mixture over ice and garnishes.
- Add ginger beer, stir, and serve immediately.
Q&A WITH ALEXANDRA LAI
Alexandra Lai is the Kitchen Coordinator at The District Kitchen.
HOW DO I MAKE THE PUFF PASTRY VEGAN?
AL: You can use a Pizza Dough. Also, instead of an egg wash, I would recommend using a bit of an oil wash.
IS THERE A SITUATION TO USE POWDER OVER GRATED PARMESAN?
AL: Powdered Parmesan is nice on pasta, or a nice Caesar salad. However, typically, the best quality Parmesan will not come in powdered, or even grated form; the nicest tasting Parmesan will come in a brick that you need to grate yourself.