Summer Red Wine Sangria
Jessica Avolio
Ingredients
- 1 bottle of unoaked red wine
- 1 grapefruit
- 1 orange
- 1 lemon
- 2 limes
- can of diced pineapple in juice
- 1 bottle of something fizzy, I prefer PC diet blood orange soda
Preparation
1. Pour red wine into a large pitcher. Cut all the fruit into wedges, squeeze out the juice, add about half the wedges to the pitcher with the wine. Add in half a can of pineapples plus the pineapple juice.
2. Let mixture sit in the fridge for at least an hour, the longer the better. The wine will absorb the delicious flavours of the juice.
3. When ready to serve, pour wine and juice mixture into a glass and top off with the fizzy soda to taste.
Grilled Salmon with Lemon-Dill Butter
pillsbury.com
Ingredients
- 3 tablespoons butter, softened
- ½ teaspoon finely chopped fresh dill
- ½ teaspoon grated lemon peel
- ½ teaspoon fresh lemon juice
- 2 (4-oz.) salmon fillets
Preparation
1. Heat gas or charcoal grill. In small bowl, combine butter, dill, lemon peel and lemon juice; blend well.
2. When grill is heated, carefully oil grill rack. Place salmon fillets, skin side up, on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cover grill; cook 3 minutes. Turn skin side down; cook an additional 8 to 10 minutes or until fish flakes easily with fork. Serve salmon with lemon-dill butter mixture.
Tropical California Avocado Salad
whatsgabycooking.com
Ingredients
- 3 cups arugula
- 1/4 red onion, sliced
- 1 mango, seeded and cut
- 2 California avocados, sliced
- 1 jalapeno, slivered
- 1/2 English cucumber, sliced on a bias
- 2 tbsp fresh orange juice
- 2 tbsp champagne vinegar
- 1/3 cup olive oil
- salt and pepper to taste
Preparation
1. In a large bowl combine the arugula, red onion, mango, California avocado, jalapeno and cucumber. Toss gently to combine.
2. In a small bowl, combine the freshly juiced orange juice and champagne vinegar. Slowly stream in the olive oil while whisking together to form an emulsion. Season with salt and pepper.
3. Drizzle some of the dressing over the salad and toss. Taste and add more dressing if needed being careful not to add too much.
Roasted Sweet Potato and Black Bean Salad
Self magazine
Ingredients
- Vegetable oil cooking spray
- 2 large sweet potatoes (about 1 1/2 pounds), peeled and cut into 1-inch pieces
- 1 teaspoon salt, divided
- 1/2 teaspoon freshly ground black pepper, divided
- 1/4 cup fresh lime juice, plus wedges for garnish
- 1 tablespoon balsamic vinegar
- 1 tablespoon finely chopped garlic
- 1 can (15 ounces) black beans, rinsed and drained
- 1 cup halved cherry tomatoes
- 1/2 cup thinly sliced orange or red bell pepper
- 1/2 cup thinly sliced scallions
- 1/3 cup chopped fresh mint
- 4 cups baby arugula
Preparation
1. Heat oven to 375°. On a baking sheet coated with cooking spray, place potatoes in a layer; sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Bake until tender, 15 minutes; let cool.
2. In a bowl, whisk juice, vinegar, garlic, remaining 1/2 teaspoon salt and remaining 1/4 teaspoon pepper. Add potatoes, beans, tomatoes, bell pepper, scallions and mint; toss; serve over arugula, and garnish with lime wedges.
Quinoa Salad with Dried Fruit and Nuts
allrecipes.com
Ingredients
- 1 1/2 cups quinoa
- 1/4 teaspoon salt
- 3 1/2 cups water
- 1 bunch green onions, chopped
- 3/4 cup chopped celery
- 1/2 cup raisins
- 1 pinch cayenne pepper
- 1 tablespoon vegetable oil
- 1 tablespoon distilled white vinegar
- 2 tablespoons lemon juice
- 2 tablespoons sesame oil
- 1/3 cup chopped fresh cilantro
- 3/4 cup chopped pecans
Preparation
1. Bring the quinoa, salt, and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, 20 to 25 minutes.
2. Once done, scrape into a large bowl, and allow to cool for 20 minutes. Stir in the green onions, celery, raisins, cayenne pepper, vegetable oil, vinegar, lemon juice, and sesame oil. Allow to stand at room temperature for 1 hour to allow the flavours to blend.
3. Stir in the cilantro and pecans before serving.
Honey Chicken Kabobs
allrecipes.com
Ingredients
- 1/4 cup vegetable oil
- 1/3 cup honey
- 1/3 cup soy sauce
- 1/4 teaspoon ground black pepper
- 8 skinless, boneless chicken breast halves – cut into 1 inch cubes
- 2 cloves garlic
- 5 small onions, cut into 2 inch pieces
- 2 red bell peppers, cut into 2 inch pieces
- skewers
Preparation
1. In a large bowl, whisk together oil, honey, soy sauce, and pepper. Before adding chicken, reserve a small amount of marinade to brush onto kabobs while cooking. Place the chicken, garlic, onions and peppers in the bowl, and marinate in the refrigerator at least 2 hours (the longer the better).
2. Preheat the grill for high heat.
3, Drain marinade from the chicken and vegetables, and discard marinade. Thread chicken and vegetables alternately onto the skewers.
4. Lightly oil the grill grate. Place the skewers on the grill. Cook for 12 to 15 minutes, until chicken juices run clear. Turn and brush with reserved marinade frequently.
Kidney Bean Burgers
Wendy Shepherd
Ingredients
- I can kidney beans, drained and rinsed
- 1 egg or pumpkin puree
- ½ cup oat flour or wheat flour
- 1 tsp cumin
- ½ cup bread crumbs
- olive oil
Preparation
1. Turn on barbecue and preheat at medium heat (Depending on how hot your grill gets)
2. Blend kidney beans in a food processor, or mash in a large bowl with a fork. If mixture is too dry, add a teaspoon of olive oil.
3. Add 1 egg (or ½ cup pumpkin puree) and stir until well mixed
4. Add the oat or wheat flour and cumin.
5. Mold mixture into patties into a size of your choosing. If the mixture is still too sloppy and is not binding, add the breadcrumbs and/or more flour.
6. Set patties aside on wax paper
7. Set on grill. Cook until patties are firm, flipping at least once. Be careful to ensure they do not dry out.
8. Serve on hamburger bun, lettuce, corn tortilla or any base of your choosing.
Serving Size: 4 large patties or approximately 6 smaller sized patties
Watermelon Basil Feta Salad
foodnetwork.ca
Ingredients
- 1 large watermelon, rind removed and cut into large chunks
- 1 lemon, juiced and zested
- 1/2 cup olive oil
- Sprinkled sea salt and freshly ground black pepper, to taste
- 1 large handful fresh basil, mint or cilantro
- 1 cup feta cheese, crumbled or cubed
Preparation
1. Toss the watermelon into a large bowl and add everything else. Toss gently and serve.