This refreshing gazpacho crosses the great generation divide—pleasing adults and kids alike. Grilling the vegetables imparts a smoky flavour and makes the soup scream summer. However, you can also make it using only raw vegetables. If you can, try preparing this recipe ahead of time, as the flavours of the soup only get better after resting for a day or two in the refrigerator. When serving cold summer soups, try chilling the bowls as well.
3 medium-sized tomatoes, quartered
1 medium-sized zucchini, quartered
1 red bell pepper, quartered
4 radishes, halved
2 tsp (10 mL) grapeseed or olive oil
1/2 cup (125 mL) orange juice
1/2 English cucumber, chopped
1 garlic clove, minced
2 green onions, thinly sliced
2 Tbsp (30 mL) red wine vinegar
2 Tbsp (30 mL) extra-virgin olive oil
2 tsp (10 mL) fresh oregano or thyme
1/2 tsp (2 mL) sea salt
1/2 tsp (2 mL) smoked paprika (optional)
1/4 tsp (1 mL) black pepper
2 oz (55 g) feta cheese, diced
Microgreens, for garnish (optional)
Preheat grill to medium heat.
In large bowl, toss tomatoes, zucchini, red bell pepper, and radishes with oil. Grill vegetables, flipping them at least once during grilling, until they begin to develop char marks. The vegetables will grill at different speeds so remove them from the heat as needed. Let vegetables cool.
Add cooled grilled vegetables along with orange juice, cucumber, garlic, green onion, red wine vinegar, olive oil, oregano or thyme, salt, smoked paprika (if using), and black pepper to food processor or large blender container, and blend until just slightly chunky. Make sure there is some texture left in the soup. Chill soup for at least 2 hours in refrigerator before serving.
To serve, place gazpacho in bowls and top with feta cheese and microgreens, if using.
Each serving contains: 97 calories; 3 g protein; 6 g total fat (2 g sat. fat, 0 g trans fat); 9 g total carbohydrates (6 g sugars, 2 g fibre); 308 mg sodium
source: "You Say Tomato", alive #370, August 2013
Ice cream cakes and/or cookies are everyone’s favourite. And here’s a great option for a delicious “Dad’s” cookie cake that’s gluten free! A simple-to-make cookie cake that’s made even easier when the dough is tossed together in a food processor. End a delicious Dad’s Day meal with this deliciously cool and creamy sweet dessert. Best beer? Extra yum when served with small glasses of chocolate-flavoured stout or porter. When Dad loves his cookies We made this delicious dessert into a cake, but it can easily be made into individual ice cream cookies. Roll out dough into 1/4 in (6 mm) thickness and cut into 2 in (5 cm) rounds. Bake, cool, and chill. Once chilled, spoon ice cream in between chilled cookies. Freeze until firm. Drizzle with melted chocolate or dip into melted chocolate.
Coffee-flavoured BBQ sauce? Why not? It’s a strikingly flavourful combo—sweet, tangy, bold, and rich. It can be used not only on pork but on a variety of other meats. We marinated tenderloin in it and doubled up on the smoky flavour by grilling it on a cedar plank. Serve with a side order of grilled broccolini for extra yum. Best beer? You can’t go wrong with an IPA or a honey lager to complement this flavourful dish. Looking for an easy way to grill broccolini? Toss with a little oil and season with salt, pepper, and chili flakes. Near the end of grilling, place broccolini beside plank with tenderloin on hot grill for about 6 or 7 minutes. Using tongs, turn a few times until tender and lightly charred. Place on platter with sliced pork and drizzle with lemon juice and some shaved Parmesan.
If there’s a vegan or vegetarian in the crowd, then this dish will be sure to please. Chock full of complementary textures and flavours, it not only qualifies as eye candy, but is also a substantial stand-alone meal—a stunning meal in a dish! Best beer? Serve this salad with an IPA or pale ale. For a more adventurous sip, it’s equally delicious with a Belgian pale or dark ale. Endlessly customizable When it comes to this powerhouse salad, the sky’s the limit. Swap out apples with orange wedges, or mix up your greens by substituting spinach for endive. Bump up the protein with some canned chickpeas or black beans, if you wish. Or cut up some corn tortillas into bite-sized strips, fry in pan until crisp, then toss over salad for added crunch.
Early summer potatoes, cooked and grilled, are just the ticket for this fabulous salad. Coupled with lentils, they’re a delicious add-on to any meal plan. This recipe offers an added bonus: it can be made in stages, so you’re not cooking all afternoon. Best beer? You can’t go wrong serving this dreamy salad with a simple and uncomplicated pale ale. Variety is the spice of potato-salad life Potato salad lends itself to any number of variations, and this recipe doesn’t disappoint. Try swapping out microgreens for baby spinach leaves. Another interesting slant: crisp up (optional) prosciutto on the grill before breaking into bite-sized pieces and scattering over the salad.