INGREDIENTS:
1 tbsp (15 mL) each vegetable oil
and butter
1 large sweet potato, cut into 8
wedges
8 boneless, skinless chicken thighs
Salt and pepper
2 cloves garlic, chopped
1/2 tsp (2 mL) dried thyme
1/4 cup (50 mL) white wine such as
Chardonnay
2 tbsp (30 mL) each honey and Dijon
mustard
2 cups (500 mL) trimmed green beans
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Pair with California Chardonnay
Yield: 4 Servings
1 large red onion, divided
1 lime, divided
salt
1 tbsp (15mL) each canola oil and butter
1 1/2 lb (750 g) mixed sliced mushrooms
1 poblano or yellow pepper, chopped
Yield: 6 Servings
TIP: Finish the ribs on the bbq preheated to medium high. Turn and baste often until caramelized and saucy.
2 racks baby back ribs (about 2 1/2 to 3 lbs/1.25 to 1.5 kg total)
Salt and Pepper
Yield: 12 Sliders
1 small onion
1/4 cup (50ml) dry breadcrumbs
1 egg
2 tbsp (30mL) each Worcestershire sauce & yellow mustard
