Summer busts with flavours from the garden

I wait all year for the fresh tastes of summer.

Besides drinking water, eating fresh fruit and vegetables is an exceptional way to avoid summer dehydration. Every part of our body performs better when it is well watered. Our skin and hair look more radiant, our joints move easier, our vital organs run smoothly and we think more clearly.

One of the pleasures of summer is to be able to indulge in a shell filled with fresh peas right off the plant or to pop a ripe red raspberry into your mouth that was hanging from a cane. Eating fresh produce from your garden gives you a boost of vitamins and healthy fibre.

Watermelon raspberry salad

  • 1 large head romaine lettuce, cut or torn (2 L)
  • 1 1/2 c. seedless 1 inch watermelon chunks (375 mL)
  • 1 c. quartered cucumber slices (250 mL)
  • 1 small to medium red onion, sliced and split into rings
  • 1 c. fresh firm raspberries (250 mL)

Combine lettuce, watermelon, cucumber and red onion in a salad bowl. Let sit and prepare the dressing.


  • 1/2 c. oil (125 mL)
  • 1/4 c. vinegar (60 mL)
  • 1 tbsp. sesame seeds (15 mL)
  • 1 tbsp. poppy seeds (15 mL)
  • 1/4 c. sugar (60 mL)
  • 2 tbsp. honey (30 mL)
  • 1/4 c. orange juice (60 mL)
  • 5 fresh raspberries

Combine ingredients in a blender until well mixed. If you’re short of time, try substituting one cup (250 mL) of Kraft raspberry poppy seed dressing. Add the raspberries to the lettuce mixture and toss. Pour the desired amount of dressing over the salad and toss gently. Serve immediately.

Note: you can also leave the dressing on the side if people want to add their own dressing or if you are not serving the dish immediately. Substitute spinach for lettuce if desired.


Barbecue can-stuffed chicken

Roasting chicken with a half-full beverage can leaves it moist and tender. Throw on baked potatoes and serve with a side of the above salad or fresh picked unshelled peas.

  • 1 tsp. garlic seasoning (5 mL)
  • 1/2 tsp. paprika (2 mL)
  • 1/2 tsp. black pepper (2 mL)
  • 1/4 tsp. dried thyme leaves (1 mL)
  • 1/8 tsp. cayenne pepper (.5 mL)
  • 4 lb. chicken (1.8 kg)
  • 1 can beer, Dr. Pepper or soda vodka cooler (355 mL)
  • 1/2 c. barbecue sauce (125 mL)

Heat the barbecue to medium-high. Mix the first four ingredients together. Open the can and remove half of the liquid. Place the prepared chicken over the can and place on the heated barbecue, using the legs of the chicken to make it stand with the can inside.

Turn off the burner that is directly under the chicken. In approximately one hour, baste the chicken with barbecue sauce and continue to grill for 20 or 30 more minutes or until juices run clear when cut with a knife. Chicken should read 180 C (350 F) on a meat thermometer when complete.

Remove the chicken from the grill and wait 10 to 15 minutes until carving.

Lemon raspberry pie

This light dessert is refreshing. The lemon and fresh raspberry mix is a match like no other.

  • 2-1/2 c. graham crumbs (625 mL)
  • 1/2 c. butter, melted (125 mL)
  • 1 1/2 c. boiling water (375 mL)
  • 1 pkg. lemon jelly powder (85 g)
  • 1 pkg. cream cheese, softened (125 g)
  • 3/4 c. frozen lemonade concentrate, thawed (250 mL)
  • 3 c. thawed whipped topping or whipped cream (750 mL)
  • 2 c. fresh raspberries (500 mL)

Mix graham crumbs and butter and press onto the bottom of two nine-inch pie plates. Add boiling water to jelly powder in small bowl and stir until completely dissolved. Cool and set for 15 minutes.

In the meantime, beat cream cheese in large bowl until creamy. Then add the lemonade concentrate until thoroughly combined. Stir in whipped topping and berries. Pour over the crusts.

Refrigerate the pies for a minimum of four hours or until firm. You can also freeze the pies for up to one week before thawing to serve. Garnish with extra fresh raspberries and serve. Source:

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