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Après-Ski Dinner Menu Courtesy of Emma's Eatery

BAKED FETA

Ingredients:

  • 1 brick of feta cheese
  • Fresh oregano
  • Fresh thyme
  • 1 lemon
  • 1 drizzle of honey
  • ½ c extra virgin olive oil
  • Chili flkaes
  • Pita chips

 Directions:

  1. Preheat oven to 425 degrees.
  2. Place feta into an oven safe dish and top with olive oil, honey, red pepper flakes, fresh oregano and fresh thyme.
  3. Bake for 10-15 minutes until bubbly and browned.
    Serve warm with pita chips.

 

TUSCAN “RIBOLLITA” STEW

Ingredients:
  • 1 large onion, diced
  • 3 medium carrots, diced
  • 2 celery stalks, diced
  • 8 cloves garlic, chopped
  • 2 bunches of Tuscan kale
  • 1 small piece of parmesan with rind
  • 1 28oz whole can San Marzano tomatoes
  • ½ loaf crusty bread
  • 1/3 cup extra virgin olive oil
  • Salt & pepper
  • 1 14oz can cannellini beans
  • Crushed red pepper flakes (optional)
  • 4 cups water

 Directions:

  1. In a large pot sautee onion, celery and carrots with olive oil. Add in garlic and allow to flavour to become fragrant.
  2. Stir in the can of tomatoes, 4 cups of water, and parmesan rind (keep grated parmesan for later) and allow to simmer for 10 minutes
  3. In bunches add in the chopped kale and season with salt and pepper.
  4. Add in cannellini beans and allow soup to stew together for at least 30 minutes.
  5. Tear bread into chunks and place on top of the stew. Drizzle with olive oil and broil on high for five minutes until the bread is crusty.
  6. Top with grated parmesan.

 

ENDIVE + FIG SALAD

Ingredients:
  • 5 ripe figs
  • ½ cup toasted walnuts
  • Endive, radicchio, castlefranco lettuces
  • ½ bunch Tarragon
  • ½ c red wine vinegar
  • 1 cup extra virgin olive oil
  • 1 tbsp Dijon
  • 1 tbsp maple syrup
  • Salt and pepper

 Directions:

  1. Wash and cut lettuces to fill up your favourite salad bowl, a more shallow bowl works really well for this.
  2. Toss walnuts with a splash of olive oil, maple syrup salt and pepper and toast in the oven until nutty and fragrant.
  3. Chop tarragon.
  4. In a jar or bowl make the vinaigrette by mixing together red wine vinegar, olive oil, Dijon, maple syrup and salt and pepper.
  5. Cut figs into halfs or quarters.
  6. Arrange lovingly in bowl and toss with dressing.

 

PEACH + ALMOND TART

Ingredients:
  • 1 package puff pasty
  • 2 tbsp flour
  • ¾ c blanched almonds
  • 1/3 c sugar
  • 3 tbsp almond extract
  • 2 tbsp (1/4 stick) unsalted butter
  • 1 egg
  • 5 peaches

 Directions:

  1. Preheat oven to 450 degrees.
  2. On a work surface roll out your puff pastry into a tart shape.
  3. In the food processor grind finely the almonds, add 1 tbsp flour, 2 tbsp almond extract and butter and puree. Add in the egg and process until well blended.
  4. Pour onto the puff pastry and spread evenly. Fold up the edges of the puff pastry to create a border to seal in the spread.
  5. Cut peaches into halfs or slivers and decorate tart. Sprinkle with sugar.
  6. Bake in oven for 30 minutes until puff pastry is golden and brown.