Summer a time to savour flavourful dishes

What an interesting year it has been.

We had to adapt to staying at home, planning menus based on what was in the pantry and experiencing togetherness with our families like no other time in recent history.

This slowed-down lifestyle reminded us of a time when life was less hectic.

I enjoyed having everyone around, but now it is time to step out into our newly opened but cautious world.

It is nice to see people out and about. Coffee parties, happy hours and appetizer nights are treasured outings.

Celebrate our renewed social freedoms, at a safe distance, with some delectable food to enjoy. Savour each moment and each bite or sip.

Summer Berry Trifle

  • 2 1/2 c. cold milk 625 mL
  • 2 – 3.5 oz. pkg. vanilla instant pudding 2 – 102 g
  • 2 c. whipped cream 500 mL
  • 8 c. cubed angel food cake 2 L
  • 4 to 5 c. fresh prepared berries 1 to 1.25 L

In a large mixing bowl, combine the milk and the dry pudding mix on low until thickened. Gently fold in the whipped cream.

Place half the cubed cake in a large glass serving bowl. Arrange a third of the berries around the outside of the bowl and over top of the cake cubes. Top with half of the pudding mixture. Repeat the layers once and top with the remaining berries. Chill for two hours before serving. Serves eight to 10.

Source: Adapted from


My kids introduced me to tzatziki as we snacked our way through winter. Rich and creamy, it is on our table often.

Made with Greek yogurt, cucumbers and fresh herbs, this sauce is easy to make and nutritious.

Tzatziki is used as a sauce or dip for grilled or roasted meats, fresh sliced veggies, chips, crackers or as an accompaniment to fillings in a wrap or pita. This basic recipe yields about 2 1/2 cups or 625 millilitres.

  • 2 c. grated cucumber (peeled or unpeeled, the choice is yours) 500 mL
  • 1 1/2 c. plain Greek yogurt 375 mL
  • 2 tbsp. extra-virgin olive oil 30 mL
  • 2 tbsp. chopped fresh mint and/or dill/parsley 30 mL
  • 1 tbsp. lemon juice 15 mL
  • 1 medium clove garlic, pressed or minced
  • 1/2 tsp. salt 2 mL

Working with one big handful at a time, lightly squeeze the grated cucumber to remove excess moisture. Place the squeezed cucumber in a serving bowl, and repeat with the remaining cucumber.

Add the yogurt, olive oil, herbs, lemon juice, garlic, and salt to the bowl, and stir to blend. Let the mixture rest for five minutes to allow the flavours to meld. Taste and add additional chopped fresh herbs, lemon juice or salt, if desired.

Serve tzatziki immediately or chill for later.

Store for about four days in the refrigerator. Source:

Marinated Teriyaki Chicken

Use this sauce combination to marinate chicken, chop some vegetables of your choice and create a kabob to grill if you want be outside on a warm summer’s evening.
As an alternative, roast the chicken once it is marinated and toss with some greens, vegetables and fruit to make a meal salad.

  • 2/3 c. brown sugar 160 mL
  • 1 c. soy sauce 250 mL
  • 1/4 c. lemon juice 60 mL
  • 1 tbsp. sesame seeds 15 mL
  • 1 tsp. fresh ginger, peeled and finely grated 5 mL
  • 1 tbsp. garlic, peeled and grated (or 2 tsp. garlic powder if desired) 15 mL
  • 4 boneless, skinless chicken breasts
  • 1/2 c. olive oil 125 mL
  • 1 head green leaf or romaine lettuce, roughly chopped
  • 1 mango, pitted and cubed
  • 1 red pepper, seeded and thinly sliced
  • 1 yellow pepper, seeded and thinly sliced
  • 1 avocado, peeled, pitted and sliced
  • 1 green onion, finely chopped (optional)

Make the teriyaki sauce: In a measuring cup or medium bowl, combine the brown sugar, soy sauce, lemon juice, sesame seeds, ginger, and garlic. Stir to combine and dissolve the sugar.

Butterfly cut the chicken breasts, then place in a baking dish. Pour the teriyaki sauce over the chicken, reserving 1/2 cup (125 mL) of the sauce. Cover the dish with wrap and marinate the chicken in the refrigerator for 20 minutes.

Preheat the oven to 375 F (190 C). Line a baking sheet with foil.

Make the dressing: While whisking, slowly drizzle the olive oil into the reserved teriyaki sauce.

Transfer the marinated chicken breasts to the prepared baking sheet.

Bake for 25-30 minutes, or until the internal temperature reaches 160 F (70 C). Let cool for 10 minutes.

In a medium bowl, use forks to shred the chicken. Pour 1/4 cup (60 mL) dressing over the chicken and toss to coat.

Prepare the salad: Add the lettuce to a large bowl. Top with the mango, bell peppers, avocado, and shredded chicken. Add the remaining dressing, toss and serve. Top with the chopped green onions if desired. Serves four. Source:

Three Juice Punch

When there is a group around, it is always convenient to have a punch on the go for refreshment. If desired, you can add spirits of your choice to the mix.

  • 12 1/2 oz. can frozen orange juice 355 mL
  • 12 1/2 oz. can frozen lemonade 355 mL
  • 12 1/2 oz. can frozen 5 Alive 355 mL
  • water
  • 2 – 68 oz. bottles 7 Up/Sprite or Ginger-ale 2 – 2 L

Combine all of the juices and half the amount of water that is suggested on the can. Chill.

Place half of the juice in a punch bowl and add one two-litre bottle of pop. Store the other half for use later. Add ice cubes or an ice ring and serve.

Makes enough for two bowls of punch, or 50 half-cup servings (125 mL). Source: Favourites From the Class of 61.

Appetizer Tortilla Pinweels

  • 8 oz. pkg. cream cheese, softened 250 g
  • 1/4 c. sour cream 60 mL
  • 1/4 c. finely chopped green onion 60 mL
  • 1/2 c. dried cranberries 125 mL
  • 1/4 tsp. seasoning salt 1 mL
  • 1/8 tsp. garlic powder .5 mL
  • 5 flour tortillas, 10 inch/25 cm

In a mixing bowl, beat the cream cheese and sour cream until smooth. Add the remaining ingredients.

Spread each tortilla with about one-quarter cup (60 mL) of the filling mixture. Roll up jelly roll style and wrap in plastic wrap or a wrap alternative.

Chill for at least two hours. Before serving trim the ends so they are cut straight and then proceed to cut the rolls into slices that are half-inch inch (1.25 cm) thick. Source: The Favourites From the Class of 61.

Jodie Mirosovsky is a home economist from Rosetown, Sask., and a member of Team Resources. Contact:

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