Quinoa boosts the protein factor here, plus it adds a pleasant texture to the peppery arugula. This is the ideal salad to throw leftover grilled goodies into (such as fish or extra veggies). Anything goes! Double the dressing to have some extra—it’s an all-purpose one that’s good for salads as well as spooning over grilled fish or chicken.
1/2 small garlic clove, minced
1/8 tsp (0.5 mL) sea salt
1/2 Tbsp (7 mL) fresh lemon juice
1/2 Tbsp (7 mL) cider or natural white wine vinegar
1/2 tsp (2 mL) grainy or regular Dijon mustard
1/3 cup (80 mL) extra-virgin olive oil
Freshly ground black pepper to taste
3 bell peppers, coarsely chopped
1 red onion, cut into wedges
Extra-virgin olive oil for grilling (about 1 tsp/5 mL)
1 cup (250 mL) cooked quinoa
1 Tbsp (15 mL) crumbled goat cheese or feta (optional)
8 cups (2 L) arugula
To make dressing, sprinkle garlic with salt on cutting board. Using flat side of chef’s knife, grind salt into garlic to make a paste. Scoop into small bowl. Whisk in lemon juice, vinegar, and mustard. Gradually whisk in oil until emulsified. Taste and season with pepper. Recipe makes approximately 1/3 cup (80 mL).
Preheat barbecue to medium-high. Lightly toss peppers and onion with oil in separate bowl, then grill, turning over occasionally, until lightly charred, about 6 to 8 minutes.
Place grilled peppers and onions in salad bowl and add quinoa. Toss with dressing and cheese (if using). Let cool slightly, about 2 to 3 minutes. Add arugula, and toss to mix.
Serves 4 as a dinner salad or 8 as a side salad.
Each dinner size serving contains: 286 calories; 5 g protein; 20 g total fat (3 g sat. fat, 0 g trans fat); 21 g carbohydrates; 4 g fibre; 240 mg sodium
source: "Fresh Summer Salads", alive #357, July 2012
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.