Food

How to turn a turkey burger into something your backyard guests will swoon over? Spread on this smoky berry sauce that offers a sweet heat and a wonderful counterpoint to turkey. A bit of goat cheese helps infuse the meat with creamy moisture, which is especially important if you’re using lean ground turkey breast.

Meatballs are for spaghetti

In this play on a classic Italian salad, pesto, fresh cheese, and punchy greens brighten and elevate what is already highly flavourful grass-fed beef. Make it even more awesome by going the extra mile and grilling the tomato slices. You can even make your own pesto.

Buns away

If you want to step up your salad game, look no further than the grill. The result is a salad that’s Instagram-ready and packed with new flavour nuances. The flat leaves of Tuscan kale are less likely to burn than curly kale, whose edges are prone to singeing. If you’re not using a vegetable basket, be sure to skewer the cherry tomatoes together. A scattering of crumbled goat cheese would only serve to make this salad even more crave worthy.

Calling all kale!

Bright pink and subtly sweet, this cream soda-inspired infusion is bursting with vanilla flavour. It makes the perfect treat on a hot day. Pitting cherries doesn’t have to be a messy chore. Remove cherry pits almost effortlessly by pushing a drinking straw down through the top of the cherry. This will push the pit out of the bottom.

Always refreshing, cucumber, honeydew melon, and mint join forces to create this mojito-inspired thirst quencher. For an extra minty burst of flavour, rub a mint leaf around the rim of your serving glass just before serving.

Fresh basil lends its distinctive bold flavour to this refreshing beverage. Basil is a warm-weather herb that can quickly turn black when exposed to the cold air in your refrigerator. Protect basil from spoilage by loosely wrapping it in a dishcloth and storing it in your crisper.

When life gives you lemons, make this lemonade-inspired water infusion. To make this infusion an electrolyte-rich post-workout drink, forgo the ice, add a splash of unsweetened coconut water, and toss in a pinch of Himalayan sea salt.

This master recipe is the base for the dressings on the following four summertime salads. Tangy, bright, and perfectly sweet, this dressing tastes as good in a bowl of plain leafy greens as it does in our imaginative salads. This makes approximately 1 cup (250 mL) dressing, enough for 2 Tbsp (30 mL) per individual salad. Employ this dressing as a dip for raw veggies, drizzle onto grilled fish, toss with pasta, and more—the sky is the limit with this Master Vinaigrette!

This salad is bursting with tropical flavour, brightened up with a floral coconut-lime dressing and sweet pineapple. Plus, it’s topped with omega-3-packed salmon. You’ll love this quick salad stunner in the heat of summer, though it can be made all year long with its season-less ingredients. Skip stodgy potato salad at your next picnic and use this creamy coconut dressing to coat roasted or steamed baby new potatoes instead.

Asian-inspired noodles with a hint of Sriracha spice up this unexpected, very green summer salad. Peanut butter and miso infuse the Master Vinaigrette with a decadent, dairy-free creaminess, while fresh chopped mint and cucumber keep things refreshing. Make a handheld romaine lettuce “taco” with this salad instead of eating it with a fork or chopsticks.

Finely chopping raw broccoli (including its stems) creates a pleasing, deli-style slaw that will keep well for a few days. Tossed with sweet hazelnuts, fresh summer berries, and cooked chicken (or chickpeas), this is a dish that will have no issues disappearing. Serve this salad as a main course or side dish, or on a bed of greens or cooked quinoa.

Kale salad is made hearty with the addition of quinoa, cheddar, and crispy candied nuts. It’s filling enough to be served as a main course, but can be easily served as a side (for up to six diners). Seasonal, simple, and made with common ingredients, you’ll want to keep this recipe in your repertoire for satisfying lunches and light dinners. Drizzle this creamy dressing over avocado toast in the morning, or create a zestier chickpea or egg salad sandwich for lunch.

Grilling fruits concentrates and caramelizes their natural sugars, making them sweeter. You can also use apricots, nectarines, or peaches. Add a dollop of Greek yogurt instead of ice cream, or top the crisp with Lemony Banana Ice Cream.

Lemony Banana “Ice Cream”

The Indian flatbread known as naan makes a great crust option when you want a hassle-free pizza night. A lively arugula pesto, sweet peaches, and a finishing touch of intense balsamic syrup guarantee this peach naan pizza will knock the socks off anything the delivery guy can supply. If you would like a meal with more protein, try adding shredded roasted chicken to the toppings. You’ll end up with about double the amount of pesto needed for this recipe, so use extras to improve nearly any sandwich, pasta dish, grain bowl, or roasted vegetable.

When in the throes of the dog days of summer, this refreshing kefir soup not only helps you keep your cool but is also a total taste bud party. Tangy kefir, a probiotic-rich dairy drink, is a perfect complement to juicy, sweet peaches.

Chill out

Peaches bring a tempered sweetness to this homemade barbecue sauce, while ancho chili peppers, which are the dried version of poblano peppers, supply just the right amount of fiery kick. It’s the perfect way to take chicken up a gastronomic notch. Serve with roasted potatoes and a summer salad for a delicious complete meal. It’s very likely you’ll have extra sauce on hand—consider that a blessing when you learn how amazing it is on everything from coleslaw to pizza.

A-peeling news

Infused with a vinegary snap, pickled peaches should be your go-to for waking up summery salsas. Use peaches that are still a little firm; they will soften in the pickling liquid. Remove the peach pit by slicing all the way around the fruit, starting at the stem end. Rotate each half simultaneously in opposite directions to separate and then pull out the pit.

This dinner-worthy salad is a feast of appetizing textures and flavours. Peaches provide sweetness, while beans deliver satisfying protein and fibre. Sweet and fiery at once, habit-forming Peppadew (sweet piquanté) peppers can be found in most deli sections. Or substitute them with roasted red pepper. If you’re not a fan of goat cheese, feta will work here too.

Make and take

Dandelion greens are a delightfully bitter green known for their role in promoting good digestion, as well as being rich in vitamin A. The greens are readily available in grocery stores, if you can’t find wild. Increase the wild food factor and tone down the bitterness by adding a small splash of birch syrup to these dandelion greens.

My first introduction to foraging came from an afternoon kayaking in Tofino, BC. I harvested noodle-like kelp to enjoy that evening in brown rice sushi, and later, when dry, to grind and store in the pantry. However, there’s no need to hop in a kayak to make this recipe—use dried seaweed, available at natural food stores, instead. Increase the protein by adding wild smoked salmon, smoked tofu, or tempeh.

Ramps, or wild leeks, have a delightfully pungent yet mellow onion flavour. Salicornia, otherwise known as sea asparagus, is often found pickled or brined, and adds acidic brightness to this simple pasta meal. If one or both are unavailable, utilize regular leeks instead of ramps, and capers instead of pickled salicornia for a similar result. Instead of ramps, try leeks, garlic scapes, wild green garlic, or even green onions.

Bored stiff of the same old lunch sandwich? Well, there is nothing fishy about this sandwich that is sure to add excitement to midday meals or even summer picnics. Serve extra chutney with egg dishes.

This is a filling one-pot soup for dinner. Use time while the noodles hydrate to prep all the fresh ingredients.

Kale stalks add creaminess and body to your morning smoothie, eliminating the need for a dairy base of milk or yogurt. For an extra boost, save and freeze kale stalks from your everyday cooking, and throw a few extras into this or any smoothie recipe for a (free!) nutrition enhancer.

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