It is time to enjoy finger foods like strawberries from the garden, cool slices of watermelon as appetizers and grilled meal with greens.
Summer menus should be casual and simple to prepare in advance so we can enjoy the long day, crimson sunset and starlit sky.
Plan your escape from the normal routine with a picnic, backyard picnic or escape to the lake. Surround yourself with family, friends and food this summer and kick back in a favourite lawn chair. The following recipes are ones that can be prepared with as little as a spoon, can opener and a grill.
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Delight your tastebuds with less common fruits like mango and papaya. Both are high in antioxidants like vitamins C and A, potassium and fibre. Papaya is also high in an enzyme called papain, which aids in digestion.
Both fruits will ripen at room temperature, especially if placed in a paper bag. Once ripe, store in a plastic bag or container in the refrigerator for up to a week.
Berry Spinach Salad
- 4 c. tightly packed baby spinach leaves 1 L
- 1 c. chopped mango (3/4-inch chunks) 250 mL
- 1 c. fresh raspberries or strawberries, quartered 250 mL
- 1/2 c. papaya, sliced and halved 125 mL
- 1/2 c. thinly sliced red onions 125 mL
- 1/4 c. raspberry vinaigrette dressing, see recipe below 60 mL
- 1/4 c. sunflower seeds or nuts (optional) 60 mL
Cover platter with spinach, top with fruit and onions. Put dressing over top just before serving. – Adapted from Kraft Kitchens Canada.
Raspberry Vinaigrette
Try this dressing from former TEAM columnist Alma Copeland.
- 1/2 c. fresh or frozen raspberries 125 mL
- 1/2 c. vinegar 125 mL
- 1/2 c. oil 125 mL
- 1/2 c. honey 125 mL
- 1/4 tsp. cumin 1 mL
Combine well until smooth and serve with greens.
Bean Salad with a Pulse
This salad hits the spot on a warm day.
- 1 can green beans 398 mL
- 1 can yellow beans 398 mL
- 2 cans kidney beans 800 mL
- 1 can whole or sliced mushrooms, (optional)
- 1 c. canned or cooked chickpeas, rinsed 250 mL
- 1 c. canned or cooked lentils, rinsed 250 mL
- 1 yellow pepper cut into strips
- 1 red onion cut into rings
Drain the beans and combine in a large bowl. Add the chickpeas, lentils, pepper and onion to the beans.
Mix 1/2 c. (125 mL) each of sugar, oil and vinegar and pour over the bean mixture. Stir well and marinate for at least 10 hours in the refrigerator.
Foil Packed Grilled Vegetables
- 8 small new potatoes or 4 large baking potatoes, peeled and thinly sliced
- 1 medium onion, sliced
- 2 carrots, sliced
- 1 yellow pepper, sliced
- 1 c. fresh mushrooms, sliced250 mL
- 1/4 c. oil or soft butter 60 mL
- 1 tbsp. fresh chopped dill 15 mL (optional)
- salt, pepper, seasoning salt and paprika to taste
- 1/4 c. vegetable broth 60 mL
Place the potatoes, onion, carrots, pepper and mushrooms on a piece of foil large enough to wrap around the vegetables. Dot the vegetables with butter. Sprinkle the packets with dill, salt, pepper, seasoning salt and paprika. Fold foil around veggies and add broth, making sure that the liquid gets underneath the mix. Bring the foil over top and seal the edges of foil well. Grill over medium heat for 40 minutes or until vegetables are tender. Serves about six.
Apricot Grilled Ribs
- 4 lb. pork back ribs 1.8 kg
- 1 tsp. Montreal steak spice 5 mL
- 1/2 c. apricot jam 125 mL
- 1/2 c. barbecue sauce 125 mL
- 1 tbsp. soy sauce 15 mL
- 1/4 tsp. paprika 1 mL
- 1 tbsp. vinegar 15 mL
- spoonful of brown sugar to taste
Cook ribs and steak spice in a large saucepan of boiling water for 45 minutes. Heat greased barbecue to medium heat. Combine the jam, barbecue sauce, soya sauce, paprika, vinegar and sugar if desired. Drain ribs, then place on barbecue grill. Brush with half the barbecue sauce mixture. Grill 15 minutes or until ribs are done, turning and brushing the remaining apricot sauce mixture. Serve warm off the grill or cooled as a leftover.
Pineapple Cream Pie with Berries
This dessert would be a hit at a Canada Day party. Chill before serving.
- 14 oz. crushed pineapple with juice 398 mL
- 1 c. sour cream or plain Greek yogurt 250 mL
- 1 4-serving size instant vanilla pudding
- 1 9-inch baked pie shell or prepared graham cracker crust
- 2 c. whipped cream or topping 500 mL
- fresh berries
Mix first three ingredients in a mixing bowl and stir by hand with a spoon or spatula until well combined. Pour into pie shell. Top with whipped cream or topping. Serve with fresh berries on top. – Adapted from www.allrecipes.com.
Peanut Butter Sweethearts
This is a summertime treat because our kids cannot take peanut products to school.
- 1/2 c. salted butter, softened< 125 mL
- 1/2 c. brown sugar 125 mL
- 1/4 c. sugar 60 mL
- 1 large egg
- 3/4 c. creamy peanut butter 175 mL
- 1 tsp. vanilla 5 mL
- 1/2 tsp. baking soda 2 mL
- 1 1/4 c. flour 300 mL
- 24 small chocolates like kisses
- sugar for rolling, if desired
Preheat oven to 350 F (180 C).
In a large mixing bowl, cream the butter and sugars together until light and fluffy. Add peanut butter, egg and vanilla. Add the soda and flour to the wet mixture and gently mix. Do not over mix. Chill dough for at least 30 minutes.
Take the chilled dough from fridge and roll into balls. If desired, roll each ball in a layer of sugar for the crystal effect. Place on an ungreased baking sheet and bake for about nine minutes, until the tops begin to crack.
Cookies will look undone, but will firm as they cool. Press a chocolate heart into each cookie and quickly stick the baking sheet in the freezer or fridge so the warm cookie does not melt the chocolate heart.
Makes 24 small cookies. Store in an airtight container for up to 10 days. – Source: www.sallysbakingaddiction.com.
Yogurt Dill Dip
- 1 8 oz. pack of cream cheese, softened 250 g
- 4 dill pickles, finely chopped
- 1/4 c. plain Greek yogurt 60 mL
- 1/4 c. pickle juice 60 mL
- dash of salt to your personal taste
- 1 tsp. fresh dill greens (not the seeds) 5 mL
Mix well by hand or in a small blender or bullet. Cool for an hour before serving. Enjoy with plain ripple chips or cut vegetables.
Jodie Mirosovsky is a home economist from Rosetown, Sask., and a member of Team Resources. Contact: team@producer.com.
