Whether it’s a backyard barbecue, picnic in the park, tailgating in the field or a rainy day inside, simplicity and fresh-from-the-garden ingredients reign in the summer. Plan foods that can be made ahead and held in the refrigerator or countertop and then served at room temperature. Add dressings to salads at the last minute. While you are making the dressing, make extra and keep it in the refrigerator for quick salads another day.
Strawberry spinach salad
- 1 bunch fresh spinach
- 1 c. sliced fresh strawberries 250 mL
- 1/2 c. crumbled Gorgonzola cheese 125 mL
- 1/2 c. toasted pecans 125 mL
- 1/4 c. balsamic vinegar 60 mL
- 2 tbsp. honey 30 mL
- 1/2 c. olive oil 125 mL
- salt and ground black pepper to taste
Combine spinach, strawberries, Gorgonzola cheese and pecans in a large bowl.
Stir together balsamic vinegar and honey in a medium bowl. Slowly stream in olive oil while whisking continuously. Season with salt and pepper.
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Drizzle dressing over spinach mixture just before serving. Serves six to eight people.
Spring pasta with salmon, peas and dill
- 12 oz. salmon fillets, skin removed 365 g
- 1 tsp. ground coriander 5 mL
- 1 lb. short pasta of choice 500 g
- 8 oz. fresh or frozen peas 250 g
- 1/4 c. unsalted butter, cut into pieces 60 mL
- 1/2 yellow onion, chopped
- 1/2 c. dry white wine 125 mL
- 3 tbsp. fresh dill, torn 45 mL
- salt & pepper to taste
- Aleppo pepper for garnish, optional
Preheat oven to 350 F (180 C). Lightly grease a small baking sheet and place salmon on it. Season salmon with coriander, salt and pepper. Bake until cooked through, 13 to 15 minutes. Transfer to a plate. Cool completely, then flake into large pieces.
Meanwhile, cook pasta according to package directions, adding peas during last minute if using frozen or four minutes if using fresh. Drain and reserve one cup (250 mL) cooking water. Return pasta to pot.
Melt two tablespoons (30 mL) butter in a large skillet over medium heat. Add onion, season with salt and pepper. Cook, stirring occasionally, until tender, six to eight minutes. Add wine and cook until syrupy, three to four minutes. Add half cup (125 mL) of reserved cooking water. Bring to simmer. Remove from heat and stir in remaining two tablespoons (30 mL) butter. Add additional cooking water, if needed, to create a sauce. Gently fold in pasta, dill and salmon. Garnish with Aleppo pepper and serve. Serves six to eight people.
Cucumber dill salad
- 1/3 c. thinly sliced red onion 75 mL
- 1/4 c. extra virgin olive oil 60 mL
- 1 1/2 tsp. red wine vinegar 7 mL
- 1 1/2 tsp. dried oregano 7 mL
- 2-3 English cucumbers, thinly sliced
- 1 c. full fat plain Greek yogurt 250 mL
- 1 tbsp. fresh lemon juice 15 mL
- 1 clove garlic, minced
- 1/4 c. fresh dill, chopped 60 mL
- 1 tsp. kosher salt 5 mL
- fresh ground black pepper
In a small bowl, combine red onion, olive oil, vinegar and oregano. Let stand at room temperature while preparing the rest of the salad.
Place the sliced cucumbers in a large salad bowl.
Combine Greek yogurt, lemon juice, garlic, dill and black pepper. Add to the cucumbers along with the marinated onions with the liquid mixture. Toss together until the cucumbers are fully coated. Add salt and pepper to taste. Refrigerate for 30 minutes before serving. Will keep one day in the refrigerator.
Mediterranean picnic
Serve everything at ambient temperature. No need to worry about keeping things hot or cold.
Baba ghanoush, stuffed grape leaves, pita, fattoush salad, grilled lamb chops and pita chips will make a nice spread.
Baba ghanoush
- 2 medium-sized eggplants
- 1/2 c. tahini 125 mL
- 1 1/4 tsp. coarse salt 6 mL
- 3 tbsp. freshly-squeezed lemon juice 45 mL
- 3 cloves garlic, peeled and smashed
- 1 tbsp. olive oil 15 mL
- a half bunch picked flat leaf parsley
Preheat the oven to 375F (190C). Prick each eggplant a few times, then char the outside of the eggplants by placing them directly on the flame of a gas burner or barbecue and as the skin chars, turn them until the eggplants are uniformly charred on the outside. If you cannot do this, you can char them under the broiler.
Place the eggplants on a baking sheet and roast in the oven for 20 to 30 minutes, until they are completely soft. You should be able to easily poke a paring knife into them and meet no resistance. Remove from oven and let cool.
Peel the eggplant. Puree the pulp in a blender or food processor with the other ingredients until smooth.
Taste and season with additional salt and lemon juice, if necessary. Chill for a few hours before serving. Serve with crackers, sliced baguette or toasted pita chips.
Fattoush
- 2 pieces pita bread
- extra virgin olive oil
- kosher salt
- 2 tsp. sumac, divided 10 mL
- 1 heart of romaine lettuce, chopped
- 1 English cucumber, cut in half, seeds scraped, then sliced into half moons
- 3 Roma tomatoes, chopped
- 3 green onions, both white and green parts, chopped
- 3 radishes, stem and root removed, thinly sliced
- 1 c. fresh parsley leaves, stems removed, chopped 500 mL
- 1 c. fresh mint leaves, chopped, optional 250 mL
Vinaigrette dressing
- juice of 1 lemon
- 1/3 c. extra virgin olive oil 75 mL
- 1 tbsp. pomegranate molasses, optional 15 mL
- salt and pepper
- 1 tsp. sumac 5 mL
- 1/4 tsp. ground cinnamon 1 mL
- scant 1/4 tsp. ground allspice 1 mL
Cut the pita bread into small bite-size pieces, separate the layers and place in a single layer on a sheet pan. Drizzle with olive oil. Bake in 350 F (180 C) oven for 10 minutes, rotating half-way. Season with salt and sumac.
To make the dressing, in a large mixing bowl, whisk together the lemon, olive oil, pomegranate molasses, if using, and salt, pepper and spices.
Add the chopped lettuce, cucumber, tomatoes, green onions, radish and parsley.
Toss lightly. Finally, add the pita chips, the remainder of the sumac and toss. Transfer to small serving bowls or plates. This makes enough salad to feed eight to 10 people.
Sarah Galvin is a home economist, teacher and avid supporter of local food producers. She has been a market vendor, grew up on a farm in southeastern Saskatchewan and is a member of TEAM Resources.
