A fresh twist on old favourites

by ALAIN AND JOHANNE BOSSÉRecipe prep and food styling by Erin Pettipas Photography by Steve Smith, VisionFire

Charred Spring Vegetables with Garlic Chive Cream

Serves 4-6

Inspired by a beloved recipe for hodge podge, this version adds chives to a creamy sauce to make the flavours pop.

INGREDIENTS:

2 cups (500 mL) baby carrots, halved lengthwise

2 cups (500 mL) small new potatoes, halved

1 cup (250 mL) green beans, trimmed

1 cup (250 mL) yellow beans, trimmed

1 cup (250 mL) sugar snap peas, trimmed

1 tbsp (15 mL) olive oil

Salt and black pepper to taste

For the Garlic Chive Sauce

1 cup (250 mL) heavy cream

1 tbsp (15 mL) butter

2 cloves garlic, finely minced

1 tbsp (15 mL) fresh chives, chopped

1 tsp (5 mL) Dijon mustard

1/2 tsp (2 mL) smoked paprika

Method

1. Parboil the veggies. Bring a large pot of salted water to a boil. Add potatoes and cook for 5 minutes. Add carrots and cook for another 3 minutes. Drain and pat dry.

2. Grill for char. Preheat a grill or grill pan over medium-high heat. Toss potatoes, carrots, green beans, yellow beans, and snap peas with olive oil, salt, and pepper. Grill for about 3-5 minutes, turning occasionally, until they have light char marks and are crisp-tender.

3. Make the Garlic Chive Cream. In a small saucepan, heat butter over medium heat. Add minced garlic and cook until fragrant, about 1 minute. Stir in cream, Dijon mustard, and smoked paprika. Simmer gently for 3 minutes, then stir in chives and remove from heat.

4. Arrange the charred vegetables on a serving platter and drizzle with the warm garlic chive cream. Garnish with extra chives and a sprinkle of flaky sea salt.

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Buttered Lobster & Dill Potato Cups

Serves 4

Want a lobster dish that will wow family and friends without breaking the bank? This is a delightful alternative to the traditional lobster roll, with potato cups holding the lobster.

INGREDIENTS:

4 medium Yukon Gold or red potatoes

10–12 oz (300-350 mL) fresh lobster meat, chopped

2 tbsp (30 mL) mayonnaise

1 tbsp (15 mL) sour cream

2 oz (175 mL) fresh dill, finely chopped

Juice from 1/2 lime

Juice from 1/4 lemon

1 tsp (5 mL) Dijon mustard

Pinch of salt

Fresh ground black pepper

2 tbsp (30 mL) melted butter

1 tbsp (15 mL) chives, chopped (for garnish)

METHOD

1. Prepare the potato cups. Preheat oven to 400F/200C. Wash the potatoes and pierce them with a fork. Rub with a bit of oil and bake for 35-40 minutes until tender. Let cool slightly, then slice in half and scoop out some of the flesh, leaving a thin shell. Brush the insides with melted butter and return to the oven for 10 minutes until golden and crisp.

2. Make the lobster filling. In a bowl, mix lobster meat with mayonnaise, sour cream, dill, lime juice, lemon juice, Dijon mustard, salt, and black pepper.

3. Spoon the lobster mixture into the crispy potato cups. Garnish with fresh chives and serve warm.

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Grilled Seafood Panzanella with Charred Lemon Dressing

Serves 4-6

An Atlantic Canadian twist on an Italian bread salad, flavourful and easy.

INGREDIENTS:

4 cups (950 mL) crusty sourdough or baguette, cut into cubes

1 cup (250 mL) cherry tomatoes, halved

1/2 English cucumber, sliced

1/2 small red onion, thinly sliced

1/2 cup (125 mL) fresh basil leaves

8 oz (225 g) grilled scallops

1/4 cup (60 mL) capers, drained Olive oil for grilling

Dressing

1 lemon, halved and grilled until slightly charred

1/4 cup (60 mL) olive oil

2 tbsp (30 mL) red wine vinegar

1 tsp (5 mL) Dijon mustard

1 clove garlic, minced Salt and black pepper, to taste

METHOD

1. Grill bread and seafood. Preheat the grill to medium heat. Drizzle bread cubes with olive oil and grill for 2–3 minutes per side until crisp. Brush scallops with oil and grill until just cooked through (2–3 minutes per side). Set aside.

2. Make the dressing. Squeeze the juice from the grilled lemon into a bowl. Whisk in olive oil, red wine vinegar, Dijon mustard, garlic, salt, and black pepper.

3. Assemble the salad. In a large bowl, combine grilled bread, tomatoes, cucumber, red onion, and basil. Add grilled seafood and capers. Drizzle with dressing and toss gently to combine.

4. Let the salad sit for 10 minutes so the bread absorbs the dressing. Serve immediately with extra basil on top.

Wild Blueberry Bruschetta with Annapolis Fromage Blanc Spread

Serves 4-6

A new recipe celebrating an East Coast favourite, wild blueberries, with a recently developed local soft cheese.

For the Bruschetta

1 baguette, sliced into 12-16 pieces

2 tbsp (30 mL) olive oil

1 cup (250 mL) fresh wild blueberries

1/4 cup (60 mL) fresh basil, finely chopped

1 tbsp (15 mL) lime zest

1 tbsp (15 mL) lime juice

1 tbsp (15 mL) honey

Salt and black pepper, to taste

For the Fromage Blanc Spread

1 cup (250 mL) Annapolis Fromage Blanc

1 tbsp (15 mL) lime juice

1 tbsp (15 mL) honey

1/2 tsp (2 mL) vanilla extract

METHOD

1. Prepare the grilled bread. Preheat the grill to medium-high heat. Brush both sides of the baguette slices with olive oil. Grill for about 2 minutes per side, until crisp and lightly charred. Remove and set aside.

2. Make the wild blueberry topping. In a medium bowl, gently toss wild blueberries, basil, lime zest, lime juice, honey, salt, and black pepper until well combined.

3. Prepare the Fromage Blanc Spread. In a small bowl, mix Fromage Blanc, lime juice, honey, and vanilla extract until smooth and creamy.

4. Assemble the Bruschetta. Spread a generous layer of the Fromage Blanc mixture on each grilled baguette slice. Top with a spoonful of the wild blueberry mixture.

5. Arrange on a platter and garnish with extra lime zest and fresh basil leaves if desired. Serve immediately.

Want more recipe inspiration?See Saltscapes.com