Welcome to True North Market

Eh, hello there, fellow food lovers and friends in oral healthcare right across our beautiful country! From the rugged coasts of Newfoundland to the majestic peaks of British Columbia, we all appreciate a good laugh paired with genuinely delicious food. If you are hosting a dental conference in Toronto, celebrating Dental Hygiene Month in Vancouver, or simply looking for a clever appetizer to share with your dentist neighbours in Calgary, we have something special for you.

Are you searching for a creative dental themed recipe idea that will genuinely impress both foodies and your local dentist? Welcome to The “Gingival” Gardens: Pickled Watermelon Radish & Cucumber Rolls. This dish playfully nods to the soft, supple pink tissue that cradles our teeth, bringing a vibrant, wholesome bite to your next gathering.

A Feast for the Eyes and the Palate

Let’s talk flavour and texture, eh? At first glance, these rolls are a visual masterpiece. Delicately thin slices of vibrant pink watermelon radish mimic the healthy blush of the gumline, bordered by a rim of pale green. Paired with crisp, bright green English cucumber ribbons, they offer an eye-catching contrast that brightens up any harvest table.

Wrapped inside these vegetable ribbons is a luscious, savoury heart: a rich, smooth, plant-based cream cheese infused with fresh dill, chives, a splash of lemon juice, and a hint of garlic. Because Canadians love wholesome, inclusive food, this recipe is entirely dairy-free, featuring a cashew or almond base that melts in your mouth.

A gentle, quick-pickling bath in apple cider vinegar, water, a touch of sugar, and sea salt softens the vegetables just enough to make them pliable. This process adds a bright, zesty tang that balances the creamy, herbaceous filling. It is refreshing, satisfying, and bound to be the main topic of conversation at your next dinner party.

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Award-Winning Recipe: The “Gingival” Gardens

Yields: 16–20 rolls
Prep time: 20 minutes
Chill time: 30 minutes

Ingredients:

For the Rolls:

• 2–3 medium watermelon radishes
• 1 long English cucumber

For the Herbed Plant-Based Cream Cheese:

• 8 oz (1 cup) dairy-free cream cheese (cashew or almond-based, softened)
• 2 tbsp fresh dill, finely chopped
• 1 tbsp fresh chives, finely chopped
• 1 tsp lemon juice
• ½ tsp garlic powder
• Sea salt and freshly ground black pepper, to taste

For the Quick Pickle Solution:

• ½ cup filtered water
• ¼ cup apple cider vinegar
• 1 tsp granulated sugar
• ½ tsp sea salt

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Instructions:

1. Slice the Vegetables: Wash your watermelon radishes and cucumber thoroughly without peeling them, as the skins provide that gorgeous natural colour. Using a mandoline slicer set to its thinnest setting, carefully create paper-thin radish rounds. Slice the cucumber lengthwise into long, thin ribbons using a mandoline or a sharp vegetable peeler.
2. Make the Pickle Solution: In a shallow dish, whisk together the water, apple cider vinegar, sugar, and salt until dissolved. Submerge the radish rounds and cucumber ribbons for 10 to 15 minutes to lightly pickle them and make them pliable.
3. Mix the Filling: In a medium bowl, combine the softened dairy-free cream cheese, dill, chives, lemon juice, and garlic powder. Stir until smooth and creamy, then season with salt and pepper to taste.
4. Assemble the Rolls: Remove the vegetables from the brine and pat them very dry with paper towels. Lay a radish round flat, add ½ to ¾ teaspoon of cream cheese to the centre, and roll it into a snug cylinder. For cucumbers, place a small line of filling at one end of the ribbon and roll into a tight spiral. Feel free to layer a radish and cucumber together for a stunning dual-coloured bite!
5. Chill and Serve: Arrange your rolls on a serving platter, cover loosely, and chill in the fridge for at least 30 minutes. Serve cold and enjoy this crisp, creamy, conversation-starting treat!

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