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Luscious red, yellow, and orange peppers are a summer treat. Grilling intensifies their flavour, and the liquor they produce as they cool is the perfect starter for a delicious dressing. Olive oil, cumin, coriander, and smoked paprika join the party, finished off with a sprinkling of toasted hazelnuts.
Garden herbs are bountiful in summer. Parsley, sage, rosemary, and thyme work in harmony with garlic and paprika in this yogurt-based marinade. Slathered over a spatchcocked chicken, which shortens cooking time, the marinade helps to tenderize s and add fragrance to the meat prior to grilling or roasting. The finishing touch is fresh plum salsa, with a hit of gentle spicy heat, served slightly warmed and drizzled over the chicken before serving.
This elegant appetizer is refreshing and surprisingly toothsome. A quick time on the grill and a bit of hot Spanish paprika give watermelon a hint of smoky flavour. The simple, yet elegant presentation brings a special feel to the evening.
Celebrate the glory of summer by showcasing some fresh garden bounty. A crudité platter always goes down a treat, especially when it’s full of the summer’s best. Radishes, carrots, garden peas, young broccoli, and even tiny gem lettuce are wonderful additions. It all gets topped off with a zesty dressing made with cilantro, orange, lime, and a hint of sherry vinegar.
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Infused with fresh summer thyme and raspberries, this refreshing spritzer is full of flavour, but won’t go to your head. Topped off with a dash of soda to give it some sparkle, this not-too-sweet soda is a sophisticated sipper perfect to kick off a summer evening. You may want to make a double batch.
With seasoning inspiration from North African cuisine, this grilled chicken and potato meal is simple enough to serve on any summer weeknight. Harissa is a feisty chili paste hailing from North Africa and an exciting marinade for juicy chicken. With a bit of extra fat, chicken thighs tend to retain more juicy flavour on the grill than does breast meat. Taking the extra step of par-boiling your potatoes until slightly soft before grilling them helps ensure that the outsides don’t char long before the potatoes are cooked all the way through on the grill. If available, try the Moroccan spice mixture ras el hanout to season the potatoes.
You may recognize falafel from the menu of your favourite Middle Eastern restaurant, where the fried chickpea balls are served on mezze platters or stuffed into pita. Here, we give it a grilled treatment and serve the chickpea patties with a fresh salad. The texture of the flame-licked falafels are crispy on the outside and tender inside, with an earthy, herbaceous flavour profile. All finished with a tahini-based sauce, with a homemade barbecue twist.
Churrasco is the traditional Brazilian way to barbecue. Strips of steak are sliced thin, then grilled on skewers and finally dressed in herby chimichurri sauce. Meaty tempeh is a noble stand-in for beef to make this grilling tradition of Brazil a plant-based crowd pleaser.
Matthew Kadey, MSc, RD
Allison Day, RHN
Diana Goldman
Corinne Quesnel
Helena McMurdo
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