Father’s Day is a terrific opportunity to fire up the barbecue. The real bonus in this month’s feature recipes is that you’re pretty much assured to satisfy everyone—not just Dad. From young to old, from those with dietary preferences to those who have none, our menu offers something for everyone.
For example, quesadillas—a typical kid’s favourite—can easily be jazzed up with added adult flavours if that’s your crowd. As for searing salad on the grill, smoky greens are made even more interesting with toasted coconut chips. Some might even think it’s bacon, which is the intention. In fact, these chips are so good you might consider doubling or tripling the recipe. Trust us, if there’s any left over, which is highly unlikely, it can be served sprinkled on any favourite dish for the following week or two.
The Flexible Banh Mi Grill is shown with tempeh and chicken. But if there’s a steak lover in your crowd, set some marinade aside. It’s delicious on grass-fed beef!
As for the charred Sweet and Smoky Salmon, now this is the ultimate flavour overload. Served alongside a big platter of grilled veggies, it’s complete yum on a plate.
Wrap up your meal with our Gingery Decadent Chocolate Raspberry Tart and scarf it down with an ingenious healthy fermented Kombucha Float. Who knew it was this easy getting everyone around the table enjoying just what they want with loads of healthy vibes?
Grilled Gem Salad and Smoked Coconut Chips
Flexible Banh Mi Grill
Sweet and Smoky Cedar Planked Salmon
Glorious Grilled Veggies
Gingery Decadent Chocolate Raspberry TART
Kombucha Float
10 BBQ food safety tips
- Use a good quality stainless steel brush or scraper to clean your grill. There have been life-threatening incidents of loose metal bristles from poor quality scrapers being consumed with grilled food.
- Once grill has been cleaned, wipe with damp rag. Oil grate thoroughly before heating.
- Shield kids from hot grills.
- Keep cold food cold—hot food hot.
- Marinate cold food in refrigerator.
- Rinse produce thoroughly under running water, while gently rubbing with hands or using a vegetable brush—before peeling or cutting.
- Keep a breathable covering (such as a food tent) over cooked food to keep out unwanted insect guests.
- Sadly, food left out for more than two hours should be tossed. When in doubt, throw it out. Always.
- Always use a meat thermometer to check for doneness when barbecuing.
- If barbecuing away from home, make sure food is properly stored in cold coolers—drinks in a separate cooler.
Irene McGuinness is a passionate food writer, editor, and food stylist living on a small farm outside of Vancouver. When not writing, she is nurturing animals and tending to her extensive garden. Her work appears in a variety of Canadian, US, and Australian magazines.
Irene McGuinness is a writer, recipe developer, food stylist for numerous magazines and corporations, and alumna of the Writer’s Studio at Simon Fraser University
Nancy Hillis
Michelle von Hahn
Alexa Everett
Laura Bolt