SERVES 6 / READY IN 30 MINUTES
Smoked coconut chips are delicious on just about anything. Sprinkle them over rice dishes, grilled vegetables, and even stir-fries. If you don’t have flaked coconut, substitute toasted sliced almonds or pine nuts mixed with the seasonings
Make the coconut chips: Preheat oven to 325 F. In medium bowl, combine oil, tamari, liquid smoke, smoked paprika, and salt. Whisk to blend. Add coconut and gently toss to evenly coat. Scatter thinly and evenly on parchment-lined baking sheet. Bake for 5 minutes. Gently stir and flip with spatula. Continue baking until golden, 4 to 6 more minutes, flipping and stirring often to prevent chips from baking unevenly. Watch carefully, as coconut can quickly burn. Remove and cool thoroughly. Chips will crisp up as they cool. They can be stored in tightly covered container at room temperature for up to 1 week.
Make the green goddess dressing: In blender or food processor, combine green goddess dressing ingredients. Blend until creamy, adding a little water as needed to make it pourable. Add a little more tamari or lime juice to taste, if desired. You should have about 1 cup of dressing. Dressing can be stored in tightly covered container in refrigerator for a couple of days.
Make the salad: Grease barbecue grill and preheat to medium high. Lightly brush husked cob of corn with oil. Place on grill and barbecue, turning cob often, until it is lightly charred and kernels are tender, about 5 to 8 minutes. If corn is charring too much, lower heat on a portion of grill and move cob to indirectly heated side of grill. Remove corn from grill to cool when tender.
Cut lettuce heads in half lengthwise. Lightly brush cut sides with oil. Place cut side down on preheated grill and barbecue just until cut sides are lightly charred, about 3 to 5 minutes, depending on intensity of heat from barbecue. Using tongs, remove lettuce from grill and place cut side up on serving platter. Shave chunks of grilled corn over top and scatter with tomatoes and green onions. Drizzle with 1/2 cup green goddess dressing and sprinkle with half the coconut chips, reserving remaining dressing and chips for another time.
This simple dessert celebrates the glory that is the summer strawberry. Don’t feel you have to stick to strawberries here; swapping them for ripe peaches would also make for a stunning ending to any meal. What to gild the lily with? Add a dollop of whipped coconut cream or a small scoop of vanilla ice cream. Flower power Orange blossom water (also known as orange flower water) is produced by water distillation of the blossoms of a bitter orange tree. Just like rose water, a little goes a long way. So, take care and use just a drop or two, tasting as you go so as not to overwhelm but rather to complement the other flavours in a dish.
Ever thought about making burgers as an appetizer or as a potluck meal for friends and family? Try making your favourite burger into bite-sized portions. They might be small in size, but they won’t be small in flavour. These burgers also pair well with a Greek salad for a delicious mid-week lunch or dinner. Fresh is best Squeeze fresh lemon on patties while cooking to give them the fresh zing of citrus.
What worldwide vacation is complete without a stop in Italy? Dad won’t miss the meat in this flavourful mushroom alternative complete with Italian spices and a zesty vegetable tapenade. Portobellos have a uniquely “meaty” texture and act as a sponge to lock in loads of flavour. This meaty plant-based burger is sure to become a favourite—even with any meat-lovers in your life. Custom-made! Don’t be afraid to customize your burger buns to fit your patties. If your bun’s too big, trim off excess and save the trimmed bits of bread, but don’t discard. Instead, cut into small cubes; drizzle with some olive oil, sea salt, and seasonings of choice; bake at 350 F (180 C) for 10 to 15 minutes, and you’ll have delicious homemade croutons for use in soups and salads throughout the week.
Next stop, Asia! This shrimp burger combines classic Asian flavours with unique toppings for rich umami flavour with the saltiness of the ocean. Whether served on a bun or over rice in a more traditional Asian-style meal, try some unique miso yogurt or wasabi mayo dressing for a fabulous flavour bomb. Keep those burgers juicy Place raw patties on a plate or tray, and cover and freeze or refrigerate for 15 to 30 minutes to keep them together and to lock in moisture.