4 cups (1 L) cherry tomatoes
2 cloves garlic, finely chopped
1/2 cup (125 mL) fresh basil, finely chopped.
1/4 cup (60 mL) extra-virgin olive oil
1 Tbsp (15 mL) lemon juice
1/2 tsp (2 mL) Celtic sea salt
1/2 cup (125 mL) sweet onion, thinly sliced
2 cups (500 mL) shiitake mushrooms, sliced
3 Tbsp (45 mL) low-sodium soy sauce
2 Tbsp (30 mL) extra-virgin olive oil
2 - 6 in (15 cm) zucchinis
Marinate first 6 ingredients in a glass jar; turn it over a few times. You can do this the night before. It’s fine to leave the jar on the counter.
Marinate sweet onion and mushrooms with soy sauce and oil for 10 minutes to take the raw taste off the onions and to soften and colour mushrooms.
Slice zucchinis lengthwise with a mandoline or potato peeler. This looks like real pasta! Include the skin only when organic produce is purchased.
Place zucchini in casserole dish. Top with marinated tomatoes and mushroom/onion mixture. (Discard marinade from onions.) Serve with pesto and garnish with pine nuts. Serves 4.
Each serving contains: 188 calories; 4 g protein; 14 g total fat (2 g sat. fat, 0 g trans fat); 14 g carbohydrates; 3 g fibre; 710 mg sodium
This pesto is made without cheese or oil.
1 bunch fresh spinach*
1 bunch fresh cilantro*
1 bunch fresh parsley*
1 bunch fresh basil
1 avocado, cut into pieces
Juice of 1/2 lemon
2 cloves garlic, chopped
1/3 cup (80 g) pine nuts
3 Tbsp (45 mL) nutritional yeast
*Note: substitute basil for these three ingredients if you have a plentiful supply of basil in your garden, or simply use spinach and cilantro.
Combine all ingredients in food processor. Pulse and chop with S-blade of food processor; blend until smooth. Add water if needed.
Freeze pesto in zip-lock bags flattened to 1/4 in (6 mm) thickness. Break off needed amounts at short notice and add them to warm pasta and tomato soup, or use pesto instead of butter in vine-ripened sweet tomato sandwiches.
Each 1/4 cup (60 mL) serving contains: 53 calories; 2 g protein; 4 g total fat (0 g sat. fat, 0 g trans fat); 4 g carbohydrates; 2 g fibre; 105 mg sodium
source: "Simply Rawsome!", alive #333, July 2010
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.