Mary Berg

1. For the beef: The day or night before you are going to cook and serve the roast, unwrap the beef, dry it off with a piece of paper towel and place onto a small baking sheet or roasting pan lined with a wire rack. For easier cleanup, line the pan with aluminum foil. Return the roast to the fridge and allow it to sit uncovered for at least 8 hours. This process will greatly increase the roast’s browning potential and help the flavourful butter stick to the outside.
2. Remove the roast from the fridge and place it on the counter for at least 2 hours or up to 4 hours to come up to room temperature.
3. Preheat your oven to 500 F and, once heated, set a timer for 30 minutes. With the oven sear method, you want your oven to be smoking hot, and allowing it to sit at temperature for half an hour will help ensure a good golden-brown colour.
4. Meanwhile, in a small bowl, combine the butter and herbes de Provence. Spread the butter all over the roast and season well with salt and pepper. If using a digital probe thermometer (and I do highly recommend using one), insert it into the center of the roast, avoiding the rib bones if using a bone-in roast, and set the temperature alarm for 130 F. Transfer the roast to the oven and set a timer for 20 minutes for a 4-lb roast. When the timer goes off, turn the oven off and set another timer for 2 hours. Without opening the oven door, allow the roast to sit in the oven for the full 2 hours, or until the probe thermometer reaches 130 F.
5. In the last 30 minutes of roasting, prepare the sauce.
6. Place the bacon in a large skillet set over medium heat and cook until crisp, about 5 minutes. Remove the bacon to a plate, leaving the fat behind, and add the mushrooms. Season with salt and pepper and cook until lightly golden, about 5 minutes, stirring occasionally.
7. Add the thyme and cocktail onions, and continue to cook until the mushrooms are golden brown and the onions pick up a little colour, about another 5 minutes. Add the garlic and cook for 30 seconds, then transfer the mushroom mixture to the plate with the bacon and set aside.
8. Place the pan back over medium heat, melt in the butter and sprinkle in the flour. Whisk together, then add the tomato paste and cook for about 1 minute. While whisking, slowly pour in the wine followed by the beef broth. Bring the mixture to a simmer and cook for 5 minutes to thicken slightly. Add the sugar as well as the mushrooms, onions and bacon to the sauce and simmer for 2 to 3 minutes to thicken and heat through. Season to taste with salt and pepper, stir in the parsley and turn the heat down to low to keep warm.
9. When the timer or thermometer goes off, remove the roast from the oven. Cut off the ribs, if using a bone-in roast, and slice. Like with a reverse-sear method, this oven-off cooking method does not require resting the roast before serving. Serve the roast topped with the bourguignon sauce.

1. In a large bowl, whisk together the mayonnaise, mustard, lemon zest, lemon juice, anchovies, capers and 1 clove of garlic. Whisk in ¼
   cup of the pecorino and season with lots of black pepper.
2. Trim the ends off the endive and lettuce and separate the leaves. Add them to the bowl of dressing and set aside.
3. Place a large skillet over medium heat. Add the oil and bread pieces and cook, stirring and tossing frequently, until golden and crisp, 3 to 4 minutes. Stir in the remaining garlic, season with salt and pepper and cook for another minute to take the raw edge off the garlic. Add the remaining pecorino and cook for 30 seconds to crisp the cheese. Stir in the parsley and set aside.
4. Toss the salad well, then serve scattered with the breadcrumbs.

Note: The dressing and breadcrumbs can be made up to 3 days in advance. Transfer both to airtight containers and store the dressing in the fridge and the breadcrumbs at room temperature.

Heat a large nonstick skillet over medium heat. Add the mushrooms to the dry pan, season with salt, and cook for 5 minutes or until some of the moisture cooks out and the mushrooms begin to caramelize. Add 2 teaspoons of oil along with the onion, season with salt and pepper, and cook until golden brown, 4 to 5 minutes. Stir in the garlic, cumin, and paprika, and cook for 1 to 2 minutes. Transfer to the bowl of a food processor along with the chipotles, to taste.

Place the skillet back over medium heat. Add the walnuts to toast for 1 to 2 minutes until nutty smelling, stirring frequently. Transfer to the food processor and pulse with the mushroom mixture until finely chopped. Scrape into a large bowl and set aside.

Add the black beans and rice to the food processor and pulse two to four times to coarsely chop and combine. Add to the mushroom mixture along with the egg, mustard, 1 tablespoon of breadcrumbs, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper. Stir well to evenly combine. If the mixture is a little loose or too sticky to handle, add the other tablespoon of breadcrumbs.

Place the nonstick skillet over medium-high heat and add the remaining 2 teaspoons of oil. Divide the mixture into six equal pieces, about 1/2 cup each, and shape into burgers roughly the size of your buns Flatter patties will be generally firmer and crispier. Thicker patties will have a nice crisp exterior with a more tender center.

Cook until golden brown, 3 to 4 minutes per side. If making cheese areers, add a slice of cheese to each paste cover the pan with lith and allow the cheese to melt for about 1 minute. Serve the patties on toasted buns with your favorite toppings.

Preheat your oven to 450°F and drizzle 1 tablespoon of the oil onto a sheet pan.
In a large bowl, combine the flour, cornstarch, garlic powder, smoked paprika, cayenne pepper, cumin, and salt and whisk to combine. Whisk in the soda water, then add the cauliflower florets and chickpeas. Stir well to evenly coat the cauliflower and chickpeas in the batter.

Add the breadcrumbs to a separate large bowl. Dump the cauliflower and chickpeas into the panko and toss very well to combine and evenly coat, then transfer the cauliflower and chickpeas to the prepared sheet pan. Spread into an even layer, leaving some room between each piece. Drizzle over the remaining tablespoon of oil and bake for 25 to 30 minutes until golden and crisp, tossing halfway through.

Meanwhile, make the buffalo sauce by whisking the hot sauce and butter together. Remove the cauliflower and chickpeas from the oven and toss with the buffalo sauce. Return to the oven for 5 minutes to allow the sauce to soak in.

While the cauliflower and chickpeas cook, whisk the mayonnaise sour cream, lemon juice, vinegar, mustard, and garlic powder together in large bowl. Stir in a the blue cheese and season with salt and pepper. Stir in the chives, carrot, and celery, reserving the leaves for garnish.

Stuff the pitas with the buffalo cauliflower and chickpeas and top with the blue cheese slaw. Scatter with the reserved celery leaves and serve.

Leftover cauliflower and chickpeas can be stored in the fridge for up to 3 days.