Cook This: 3 recipes from West Coast Kitchen Garden, including salmon burgers

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Step 6

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For canned pickles, wipe the rims with a clean damp cloth and top with sterilized canning lids. Screw the lid bands on and place the jars in the water canner. Place the lid on, bring the water back to a boil over high, and, once it’s boiling, set the timer for 10 minutes. Turn off the heat and let the water cool for 5 minutes. Place the jars on a dry towel or rack. Let them cool for 12-24 hours.

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Step 7

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Once cool, check the lids for a good vacuum seal by pressing on the centre of each one. The lids should be slightly concave, and when pressed, they should not pop down or up. If any do not seal (which sometimes happens if the jar rim wasn’t perfectly clean), store them in your refrigerator and use them first.

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Step 8

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Canned pickled onions will keep well in a cool, dark place for up to a year. Once opened, they will keep for 2 weeks in the refrigerator.

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NIÇOISE-STYLE SHEET PAN CHICKEN

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“It’s a great family-style meal, but it looks pretty enough on the sheet pan for serving to company,” Sabrina Currie says of her niçoise-style sheet pan chicken. Photo by DL Acken

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Serves: 4

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Chicken marinade:
3 tbsp (45 mL) caper juice
2 tbsp (30 mL) olive oil
2 cloves garlic, minced
6 large sprigs of thyme
1 tsp (5 mL) dried oregano
1 tsp (5 mL) fine salt
1/2 tsp (2.5 mL) ground black pepper

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Pan roast:
4 bone-in chicken legs (skin on, drumstick and thigh attached)
2 cups (500 mL) new potatoes
1 cup (250 mL) radishes
1 cup (250 mL) asparagus (about 8-10 spears)
1 lemon, sliced into 1/4-inch (0.5-cm) rounds

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Garnish:
4 soft-boiled eggs, peeled and halved
2 tbsp (30 mL) drained capers
1/2 cup (125 mL) Niçoise olives

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Dressing:
1/4 cup (60 mL) extra virgin olive oil
2 tbsp (30 mL) sherry vinegar or red wine vinegar
1 tbsp (15 mL) Dijon mustard
1 anchovy fillet
1 clove garlic, minced
2 tbsp (30 mL) minced shallot
1 tsp (5 mL) coarsely chopped fresh thyme leaves
1/2 tsp (2.5 mL) fine salt
1/2 tsp (2.5 mL) ground black pepper

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Marinate the chicken

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Step 1

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To make the marinade, combine the caper juice, olive oil, garlic, thyme, oregano, salt and pepper in a large bowl or resealable bag. Add the chicken legs, seal the bag and mix the marinade around well. Place the bag in the refrigerator for at least 1 hour, and up to 1 day before you plan to cook the chicken.

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Cook the chicken

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Step 2

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Preheat the oven to 400F (200C). Line a large, rimmed baking sheet with parchment paper or aluminum foil.

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Step 3

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Remove the chicken from the marinade, shaking off any excess, place it on the prepared baking sheet, and slide it into the oven.

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Step 4

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Meanwhile, wash and halve the potatoes, wash the radishes and halve any large ones, and trim the woody ends off the asparagus.

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Step 5

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Once the chicken has been cooking for 20 minutes, remove the tray from the oven and add the potatoes, radishes and lemon slices, tossing them in the drippings. Return the tray to the oven and cook for another 20 minutes. Add the asparagus, toss it with the other veggies, and return the tray to the oven for 10 more minutes.

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Prepare the garnish

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Step 6

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While the chicken is cooking, boil a pot of water and prepare an ice bath.

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Step 7

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Lower the eggs gently into the boiling water and boil for 6-7 minutes, depending on how soft you want the yolks. Transfer them to the ice bath for 5 minutes to stop the cooking. Peel and set aside.

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Make the dressing and assemble the dish

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Step 8

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In a small bowl, whisk together the oil, vinegar, mustard, anchovy, shallots, thyme, salt and pepper.

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Step 9

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Once the chicken is cooked, leave it and the vegetables on the baking sheet, top with the capers, olives and halved eggs, then drizzle the dressing over and serve it family-style.

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Cook’s note: This recipe can easily be doubled, but you’ll need an extra baking sheet so the ingredients aren’t overcrowded.

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BALSAMIC ROAST STRAWBERRIES WITH SWEET CREAM

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Balsamic vinegar and a bit of black pepper add complexity to Sabrina Currie’s roast strawberries with sweet cream. Photo by DL Acken