Summer! It really is a time when you can get away with making a meal in 12 minutes and still look like a genius. Many of the males of our species do this by firing up the barbecue, putting a couple of potatoes in the microwave, and heating up a can of baked beans – voila, the epitome of grill dining. But it doesn’t take a whole lot of extra effort to ratchet this meal up a notch or two, and produce a Ribeye Steakstravaganza, a true flavor-craver’s delight.
As the nights get hotter, bring home a bit of the Middle East, with Pomegranate Molasses Rib Chops, served with quinoa flavored with slivered almonds, alongside a sweet mache salad garnished with grilled plums, raisins and almonds and dressed with grapefruit balsamic and olive oil.
We’re well into barbecue season, so let’s make up some Grilled “Fauxican” Chicken. And let’s slip in a fruit that makes a great vegetable – watermelon, seasoned with salt, pepper, and honey, and also seared on the barbecue. Serve with a buttered baked sweet potato, and you’ve got all the best traditions on the plate, each with a twist to make it interesting.
Turns out that bacon can actually convert virtually anything into something delicious, even seconds-worthy. How about a soup – nay, a bisque! Featuring roasted butternut squash and aromatic vegetables and spices, blended with savory stock, and garnished with sour cream and the very bacon which lends itself first to the roasting, and then as a crowning glory to the dish. And with what shall we serve this bisque? Home-made biscuits, flaky and fragrant – straight out of the oven. Butternut-Bacon Bisque with Biscuits!
What does one do when one doesn’t want to turn on the stove? One goes back to the old ways – the thing that makes camping memorable for many (and just about bearable for the rest of us). Let’s make supper over the open fire, outside. Let’s make Firepit Balsamic Turkey, with roasted vegetables all marinated and tossed in rock salt, pomegranate balsamic vinegar and sweet olive oil.
Early summer, before storm and insect season, is by far the best time of year, so when the sky is clear all day, and well into the night, it’s probably a good idea to find a recipe that will let you spend minimal time in the kitchen, and maximal time enjoying the fruits of the kitchen outside. Mango Chicken Summer Salad has enough heft to it to convince the crowd on your deck that this is actually a meal, not just a side dish – and when you consider it also comes with black beans, quinoa and avocado, you bet you got a meal!
Who knew that your basic go-to banana-chocolate chip muffin could be the foundation for swapping out all kinds of additives, solving that continuing conundrum of how to keep breakfast interesting? And so it was, one morning, while dreaming of the sunny Caribbean, that Piña Colada Muffins came to be.
Here’s a recipe for dinner that lets you indulge a summer craving early – without the long, lazy wait by the meat smoker in the sun, and serving up not one but two sources of rich sweet corn flavor. Make up some Cherry-Bourbon Ribs with Corn Muffins for next weekend, and get barbecue on your plate before the barbecue even gets moved back onto the deck.
If you didn’t already know it’s National Caesar day today! Yes you heard us, National Caesar day! We know there’s no turning back after reading that sentence, so read on and check out GFYYC’s Gluten Free Caesar! As you know the Caesar is Canada’s favorite drink, and drinking them is our favorite pastime (while watching hockey preferably!) so while this should definitely be enjoyed today, we suggest using the recipe every time you want a Caesar!
This Pork Tenderloin with Greek Veggies recipe focuses on cheating. When you don’t have enough time, but you don’t want to eat a bowl of Chex or a piece of toast – this one will come through for you. It’s got everything – crisp veggies, light but deeply flavorful seasonings, meat with a perfect caramelized crust, and a punch of tangy garlic to round out the plate. And it has a bunch of shortcuts that let you look (and eat) like you had all the time in the world to make it.