This baked pasta recipe from Bon Appetit is perfect comfort food on a chilly fall night. You will need a few hours to prepare this dish, but you can make it ahead.

Avoiding Additives and Preservatives

I use Unico canned tomatoes. Check the ricotta, Parmesan and mozzarella to ensure they do not contain colour.

Make marinara sauce

Cook pasta shells

Pipe ricotta mixture into shells and layer over sauce

Top with more sauce and with mozzarella

Bake and then brown under the broiler

Stuffed shells with marinara sauce

Ingredients:

Classic marinara sauce

¼ cup (60 ml) olive oil

1 small onion, finely chopped

4 garlic cloves, thinly sliced

2 sprigs basil

2 28-ounce cans (796 ml) whole peeled tomatoes

Stuffed shells

12 ounces (340 g) jumbo pasta shells

2 large egg yolks

1 large egg

2 cups (500 ml) whole-milk fresh ricotta

3 ounces (85 g) Parmesan, finely grated, plus more for serving

¼ cup (60 ml) finely chopped parsley

8 ounces (226 g) low-moisture mozzarella, coarsely grated, divided

3 cups (750 ml) Classic marinara sauce, divided

Preparation:

Classic marinara sauce

Heat oil in a medium heavy pot over medium. Cook onion, stirring occasionally, until very soft, 8–10 minutes. Add garlic and cook, stirring occasionally, until very soft, about 5 minutes; stir in basil. Add tomatoes, crushing with your hands as you go; season with salt and pepper and bring to a simmer. Reduce heat; simmer gently, stirring occasionally, until sauce is thick, about 1 hour. Season with salt and pepper. Let cool.

Do Ahead: Sauce can be made 1 week ahead. Cover and chill, or freeze up to 3 months.

Stuffed shells

Preheat oven to 375° F (190° C). Cook shells in a large pot of boiling salted water, stirring occasionally, until very al dente; drain. Run under cold water to stop the cooking and drain again.

Lightly whisk egg yolks and egg in a large bowl. Stir in ricotta, Parmesan, parsley, and 1½ cups (375 ml) mozzarella; season with salt and pepper. Transfer filling to a large re-sealable plastic bag.

Spread 1½ cups (375 ml) marinara sauce in a 13 x 9-inch (33 x 22 cm) baking dish. Snip off 1 end of plastic bag and, working one at a time, squeeze filling into shells, arranging them in a single layer in baking dish as you go. Top with remaining 1½ cups (375 ml) marinara sauce and remaining mozzarella. Cover pan tightly with foil and bake shells until sauce is bubbling throughout, 35–40 minutes. Let rest 5 minutes.

Carefully move rack to top of oven and heat broiler. Uncover pasta and broil until lightly browned on top, about 2 minutes. Sprinkle with oregano and more Parmesan and drizzle with oil. Serves 8.

Do Ahead: Pasta can be baked 3 days ahead. Let cool; cover and chill. Reheat, covered, at 375° (190° C).

From Bon Appetit

Nicoise salad usually features tuna, but this recipe from Canadian Living uses rainbow trout, which is a nice change. Hard boil eggs, cook green beans and mini potatoes, sauté or bake the fish, arrange on a plate with greens, olives and tomatoes and drizzle with a lemon and tarragon dressing.

Avoiding Additives and Preservatives

Use freshly squeezed lemon juice and natural honey. I used President’s Choice Old-Fashioned Dijon and green garlic-stuffed olives; both are additive-free.

Cook the green beans until tender-crisp

Use the same water to cook the mini potatoes

Saute or bake the trout

Make the lemon-tarragon vinaigrette

Trout Nicoise Salad

Ingredients:

4 eggs

8 oz (225 g) green beans, trimmed

10 mini Yukon Gold potatoes

2 trout fillets, (1 lb/450 g total), halved crosswise

¼ tsp (1 ml) salt

¼ tsp (1 ml) pepper

1/3 cup (75 ml) extra-virgin olive oil

¼ cup (60 ml) lemon juice

2 tsp (10 ml) finely chopped fresh tarragon

1 tsp (5 ml) Dijon mustard

1 tsp (5 ml) liquid honey

4 cups (1 L) baby salad greens

20 nicoise olives

2 small tomatoes, cut in 6 wedges each

Preparation:

Pour enough cold water into a saucepan to come at least 1 inch (2.5 cm) above eggs. Cover and bring to boil over high heat. Immediately remove from heat; let stand for 18 minutes.

Drain and run cold water over eggs for 1 minute; drain and peel off shells. Cut eggs in half lengthwise.

Meanwhile, in large pot of boiling lightly salted water, blanch green beans until tender-crisp, about 1 minute. Remove with tongs to bowl of ice water to cool; drain.

Add potatoes to same pot of boiling water; cook until tender, about 12 minutes. Drain and cut in half.

Sprinkle trout with half each of the salt and pepper. In large skillet, heat ½ tsp (2.5 ml) of the oil over medium-high heat; cook trout, turning once, until fish flakes easily when tested with fork, about 4 minutes.

Meanwhile, in small bowl, combine lemon juice, tarragon, mustard, honey and remaining salt and pepper. Gradually drizzle in remaining oil, whisking until emulsified.

Divide eggs, green beans, potatoes, salad greens, olives and tomatoes among 4 plates. Top each with 1 piece of trout; drizzle each with one-quarter of the dressing. Serves 4.

From Canadian Living

This tasty dish from Chef Daphna Rabinovitch takes only minutes to make. Pound chicken breasts until they are thin, dredge in flour and cook them. Once the cutlets are done, make a quick pan sauce flavoured with lemon and capers.

Avoiding Additives and Preservatives

I use Imagine chicken stock, which has no artificial colours or flavours. Be sure to use fresh lemon juice. I use Unico capers, which are additive-free.

Pound chicken until it is then and then dredge in flour

Fry until browned and cooked through

While chicken rests, make a pan sauce

Chicken piccata

Ingredients:

4 boneless, skinless chicken breasts, filet removed, pounded thin to ¼ inch (0.64 cm) thickness

¼ cup (60 ml) all purpose flour

¼ tsp (1 ml) each salt and pepper

3 tbsp (45 ml) vegetable oil (not olive oil)

1 large clove garlic, minced

1 cup (250 ml) chicken stock

2 tsp (10 ml) grated lemon rind

¼ cup (60 ml) freshly squeezed lemon juice

2 tbsp (30 ml) drained capers

2 tbsp (30 ml) chopped fresh parsley

3 tbsp (45 ml) finely grated Parmigiano Reggiano

Preparation:

In large shallow bowl or plate, combine flour, salt and pepper. Carefully coat chicken breasts in flour mixture, reserving any remaining flour.

Heat 2 tbsp (30 ml) of the oil in a large skillet set over medium-high heat. Add cutlets, two at a time, to prevent overcrowding of the pan, and cook, turning once, for 3 to 5 minutes or until no longer pink inside. Transfer cooked cutlets to plate; cover to keep warm. Add remaining oil to pan; repeat with last two cutlets, transferring to plate to keep warm once cooked.

Stir garlic into pan; cook, stirring, for 1 minute. Sprinkle in 2 tbsp (30 ml) of reserved flour mixture; cook, whisking constantly for 1 minute. Pour in chicken stock; bring to boil. Boil for about 3 minutes or until reduced to ½ cup (125 ml). Pour in lemon rind, juice and capers, simmer for another minute or so until thickened and flavourful. Swirl in parsley. Pour sauce over chicken and serve. Serves 4.

Daphna Rabinovitch

Recently, the grocery store was selling whole rainbow trout. What a treat! There’s nothing better than a whole, cleaned fish, stuffed with fresh herbs and lemon slices, and then steamed or grilled. A fish basket is handy for turning the fish on the grill – mine was elsewhere, so I used a hamburger basket instead.

Avoiding Additives and Preservatives

The fish, herbs and lemon slices are additive-free.

Stuff fish with herbs and lemon slices and place in oiled grill basket or foil

Grill over indirect heat until just cooked through

Let fish rest for five minutes

Grilled rainbow trout

Ingredients:

1 rainbow trout, about 1 lb. (454 g)

Salt and pepper

A handful of tender fresh herbs, such as dill, cilantro or parsley, washed

1 lemon, half thinly sliced and half cut into wedges

Preparation:

Preheat gas or charcoal grill and arrange it for indirect cooking (i.e., hot on one part of the grill and cooler on another).

Rinse fish inside and out with cool water and pat dry. Remove head of fish if you wish. Sprinkle inside of fish with salt and pepper. Stuff fish with herbs and lemon slices. Brush the fish on both sides with oil and place in an oiled fish basket. If you don’t have a fish basket, you can keep the stuffing in by tying a piece of kitchen twine around the fish in a couple of places. You could also place the fish in a packet of greased foil.

Place the fish on preheated, oiled grill. Cook, turning once, over indirect heat until fish is just cooked through, about 10 minutes. If using a thermometer, remove the fish when it is about 140 to 145 degrees F (60 to 63 degrees C). You can also grill the fish for a minute on each side on the hot part of the grill to brown it. Let the fish rest, covered, for about five minutes.

To serve, remove fish from basket or foil. Gently remove stuffing and skin on one side, then lift the flesh away from the skeleton. Repeat with other side. Serve fish with lemon wedges. Serve 2.

This wonderful salad from Tara O’Brady of Seven Spoons, which appeared in the Globe and Mail, takes full advantage of tomato and zucchini season. Toast bread for croutons and roast lemon for the dressing and garnish. Combine the lemon juice with basil, parsley (or other fresh herbs), vinegar, honey and chili flakes, fry the halloumi (a semi-hard, unripened brined cheese that can be fried without melting), dress the tomatoes and zucchini and combine for a delicious summer meal.

Avoiding Additives and Preservatives

I used an Ace bakery baguette and Eden Organic red wine vinegar (instead of white). Check the halloumi and chili flakes to make sure they are additive-free.

Chop tomatoes and slice zucchini

Roast lemon slices

Toast croutons in the oven

Fry halloumi

Top halloumi with tomatoes and zucchini, lemon slices, croutons and dressing

Ingredients:

1½ pounds (680 g) assorted heirloom tomatoes

1 small zucchini, sliced into thin rounds

Medium-grained kosher salt, as needed

½ loaf rustic French bread, about 8 ounces (227 g), torn

½ cup (125 ml) olive oil, plus more as needed

Freshly ground black pepper

2 lemons, preferably organic, well scrubbed

8 ounces (227 g) halloumi, sliced

¾ cup (180 ml) basil leaves, loosely packed

¼ cup (60 ml) flat-leafed parsley, loosely packed

1 tablespoon (15 ml) white wine vinegar

Pinch of sugar or honey, if needed

Dried chili flakes

Preparation:

Preheat an oven to 425°F (218°C).

Cut the tomatoes into a variety of shapes; small ones can be halved, larger ones cut into slices and wedges. Different cuts will bring texture to the salad. Gently fold the tomatoes with the zucchini in a large bowl, along with a good sprinkling of salt. Tip the tomatoes into a colander then set it over the bowl. Leave aside while you prepare the rest of the salad.

Toss the bread with a generous glaze of olive oil, about 2 tablespoons (30 ml). Season with salt and pepper. Scatter pieces on a small baking sheet.

Cut one lemon into thin rounds, removing any seeds; if you have a mandoline (or patience), slices about 1/8-inch (0.32 cm) thick is what you’re aiming for. Slice half of the second, and leave the last half whole. Coat the sliced lemons lightly with olive oil and arrange on another small baking pan or something similar. Place the half lemon alongside.

Place both sheet pans in the hot oven. Toast the bread until golden and crisp, 15 to 20 minutes, tossing once. Roast the lemon until touched with char and deeply caramelized, 12 to 15 minutes. When you open the oven to shuffle the bread, carefully remove the lemon half, using tongs. Set the lemon half aside to cool for a few minutes.

While the croutons and lemons are still in the oven, set a well-seasoned cast-iron skillet or a heavy nonstick one over medium-high heat. Without adding any oil, dry fry the halloumi until deeply coloured, about 1 minute each side. Work in batches as necessary. Arrange the slices on a serving dish.

Make the dressing by squeezing the juice from the roasted lemon into the carafe of an upright blender. Tear in the basil and parsley, then add a splash of vinegar, and 3 tablespoons (45 ml) of olive oil. Season with salt and pepper, then puree. Taste, adjust seasoning and balance with more oil or vinegar as called for, and sweeten with sugar or honey if it’s too sharp. Run the machine again, then add a pinch of chili flakes.

Once the bread and lemon slices are sufficiently tanned, build the salad atop the halloumi. First arrange the tomatoes and zucchini, followed by the croutons and lemons. Top with dressing, offering more at the table. Eat immediately. Serves 4-6.

From Tara O’Brady in the Globe and Mail

The ingredient list for this recipe is a bit long, but the results are worth it. Combine chiles, garlic, ginger, yogurt, lime juice, cilantro and spices in a blender and puree until smooth. Use the marinade for skinless boneless chicken breasts or thighs; it keeps the meat juicy and adds great flavour.

Avoiding Additives and Preservatives

Check the spices and peppers for colour and anti-caking agents. Use fresh lime juice and an all-natural yogurt; I use Astro brand.

Combine ingredients in blender

Marinate chicken and then grill under cooked through

Chile-and-yogurt-marinated grilled chicken

Ingredients:

7 dried hot chiles, broken into pieces, seeds removed

1½-inch (3.8 cm) piece ginger, peeled, coarsely chopped

4 garlic cloves

½ cup (125 ml) plain whole-milk yogurt (not Greek)

3 tablespoons (45 ml) chopped cilantro stems

3 tablespoons (45 ml) fresh lime juice

1 tablespoon (15 ml) ground coriander

1 tablespoon (15 ml) smoked paprika

1½ teaspoons (7.5 ml) crushed dried fenugreek leaves or seeds

1½ teaspoons (7.5 ml) garam masala

1½ teaspoons (7.5 ml) ground cumin

2 tablespoons (30 ml) vegetable oil, plus more for grill

1½ pounds (680 g) skinless, boneless chicken thighs, patted dry

Kosher salt

Preparation:

Place chiles in a medium bowl and pour in hot water to cover. Let sit until chiles are very soft, about 30 minutes; drain. Blend chiles, ginger, garlic, yogurt, cilantro stems, lime juice, coriander, paprika, fenugreek leaves, garam masala, cumin, and 2 Tbsp. vegetable oil in a blender until smooth. Transfer marinade to a large resealable plastic bag. Season chicken generously with salt and add to marinade. Seal bag and turn to coat chicken. Chill at least 2 hours.

Let chicken sit at room temperature 1 hour before grilling.

Prepare a grill for medium heat; oil grate. Remove chicken from marinade, letting excess drip back into bag, and grill, turning every minute or so, until beginning to char in spots, 8–10 minutes total. Transfer to a platter and let rest 5–10 minutes before serving. Serves 4. Do Ahead: Chicken can be marinated 12 hours ahead. Keep chilled.

From Bon Appetit

I prefer chicken or salmon burgers to beef, so I was looking forward to trying these chicken burgers from Canadian Living. I wasn’t disappointed — these are easy to make, hold together well and are moist and flavourful, thanks to the cheese, basil and sun dried tomatoes.

Avoiding Additives and Preservatives

Check the cheeses, buns, breadcrumbs and sun dried tomatoes for additives and preservatives. Genuine parmesan cheese is additive free. I used Tre Stelle bocconcini cheese, 4C panko breadcrumbs, D’Italiano buns and Aurora sun dried tomatoes.

These chicken burgers contain parmesan cheese and sun dried tomatoes

Serve burgers with tomato, basil and bocconcini

Ingredients:

4 slices bocconcini cheese (one 4-oz/125 g ball)

1 plum tomato sliced

4 fresh basil leaves

4 hamburger buns

Patties

1 lb (454 g) boneless skinless chicken thighs

1 egg

1 tablespoon (15 ml) water

½ onion grated

2 garlic cloves minced

1/3 cup (75 ml) grated Parmesan cheese

¼ cup (60 ml) dry breadcrumbs

2 tablespoons (30 ml) chopped fresh basil

2 tablespoons (30 ml) oil packed sun dried tomatoes

¼ teaspoon (1 ml) salt and pepper

Preparation:

Patties: In food processor, pulse chicken until coarsely ground; set aside.

In large bowl, beat egg with water; stir in onion, garlic, Parmesan cheese, bread crumbs, basil, sun-dried tomatoes, salt and pepper. Mix in chicken. Shape into four ¾ -inch (2 cm) thick patties.

Place patties on greased grill over medium heat; close lid and grill, turning once, until digital thermometer inserted sideways into centre reads 165°F (74°C), 12 to 14 minutes.

Sandwich burgers, Bocconcini, tomato and basil in buns. Serves 4.

From Canadian Living

This recipe from Williams-Sonoma Essentials of Grilling uses small new potatoes. They are parboiled, grilled and then tossed with red onion, red pepper, parsley and a mustard vinaigrette. Crispy bacon is a delicious addition.

Avoiding Additives and Preservatives

Look for bacon preserved with celery salt instead of nitrites. I used Eden Organic red wine vinegar, President’s Choice Old-Fashioned Dijon and Bubbies Pure Kosher Dill Pickles.

Chop red pepper and slice red onion

Parboil potatoes and then grill until tender

Grilled potato salad

Ingredients:

2 lbs (1 kg) red, white and/or blue new potatoes, unpeeled

Vegetable oil, for brushing

5 slices lean bacon

¼ cup (60 ml) olive oil

¼ cup (60 ml) red wine vinegar

2 tsp (10 ml) Dijon mustard

2 tbsp (30 ml) chopped dill pickle

Salt and freshly ground pepper

1 cup (250 ml) chopped red bell pepper

1 small red onion, thinly sliced

1/3 cup (15 g) chopped fresh flat-leaf parsley

Preparation:

Bring a saucepan three-fourths full of water to boil. Add the potatoes and parboil just until they can be pierced with a knife but are not completely tender, 5-7 minutes. Do not overcook. Drain and pat dry. Brush potatoes with vegetable oil.

Prepare a charcoal or gas grill for direct grilling over medium-high heat.

Place bacon in cast-iron frying pan over the hottest part of the barbecue (you can also cook the bacon on top of the stove earlier in the day and set aside). Transfer bacon to paper towels to drain. Oil the grill rack and grill potatoes over hottest part of the barbecue, turning once or twice, until tender when pierced with the tip of a knife, 15-20 minutes, depending on the size of the potatoes.

Transfer potatoes to a cutting board, let cool just until they can be handled and then slice or cut into chunks, discarding any loose skin.

To make the vinaigrette, in a small bowl, whisk together the olive oil, vinegar, mustard, pickle and salt and pepper to taste.

In a large serving bowl, toss the warm potatoes, bell peppers and onion with the vinaigrette until all the ingredients are evenly coated. Let stand for up to 30 minutes to blend the flavours. Crumble the bacon and mix it into the salad. Garnish with the parsley. Serve at room temperature. Serves 6.

From Williams-Sonoma Essentials of Grilling

This is a delicious recipe from Bon Appetit that uses one of my favourite ways to grill chicken — butterflying the bird. Removing the backbone and flattening the chicken allows it to cook more quickly and evenly. Another good technique in this recipe is chilling the chicken, uncovered, for at least eight hours. This dries out the skin so it becomes crispy on the grill. Coat air-chilled chicken in a garlic, pepper and rosemary mixture, grill and then drizzle with olives, lemon juice and herbs.

Avoiding Additives and Preservatives

Check the pepper to make sure it doesn’t contain colour or anti-caking agents. I used President’s Choice green olives stuffed with garlic. Be sure to use freshly squeezed lemon juice.

Air chill the chicken for at least eight hours or overnight

Rub pepper, garlic and rosemary mixture all over chicken

Grill until chicken is cooked through

Let the chicken rest before carving

Ingredients:

1 3½ to 4-pound (1.6 to 1.8 kg) chicken, backbone removed

Kosher salt, freshly ground pepper

3 garlic cloves, finely grated

2 tbsp (30 ml) Aleppo-style pepper

2 tbsp (30 ml) finely chopped rosemary

¼ cup (60 ml) olive oil, divided

½ cup (125 ml) Castelvetrano or other green olives, pitted, torn

2 tbsp (30 ml) fresh lemon juice

2 tbsp (30 ml) chopped oregano

¼ cup (60 ml) chopped parsley, plus leaves for serving

Preparation:

The night before you plan to grill the chicken, place it on a work surface, breast side up, and open it up against the surface as much as possible. Using your palms, press firmly on breastbone to flatten breast. You may hear a crack. This means you’re doing it right. Set chicken, breast side up, on a large rimmed baking sheet. Season generously on both sides with salt and black pepper. Chill, uncovered, at least 8 hours and up to 2 days.

Remove chicken from refrigerator and set out on your counter. Combine garlic, Aleppo-style pepper, rosemary, and 2 tbsp oil in a small bowl. Rub chicken all over with mixture and let sit until room temperature, 1–2 hours.

Prepare a grill for medium-high, indirect heat (for a charcoal grill, bank coals on one side of grill; for a gas grill, leave one or two burners off). Set chicken, skin side down, on grate over indirect heat. Cover grill, placing cover vent (if your grill has one) over chicken so it draws heat up and over them. Grill, rotating chicken as needed so that it colours evenly, until skins are lightly browned, 15–20 minutes.

Turn chicken and continue to cook, covered, until skin is deep golden brown and crisp and an instant-read thermometer inserted into the thickest part of breast registers 160 F, (71 C) 20–25 minutes. Transfer chicken to a cutting board and let rest at least 10 minutes before carving.

Mix olives, lemon juice, oregano, chopped parsley, remaining 2 tbsp oil, and any accumulated juices from chicken on the cutting board in a medium bowl. Season with salt.

To serve, arrange carved chicken on a platter and top with olive mixture and parsley leaves. Serves 4.

From Bon Appetit

This recipe from the latest issue of Food and Drink is a bit labour intensive, but it’s fun to make and tastes great. Marinate chicken thighs and grill them, slice, toss with a fresh salsa and cheese, pile on top of nacho chips, grill and then drizzle with a delicious cheese sauce. I did barbecue these on a soaked cedar plank but I think you would also have good results using a baking sheet, pizza stone or large cast-iron pan.

Avoiding Additives and Preservatives

Use a microbrewery beer with no preservatives added and cheese with no colour added. Check the spices for colour and anti-caking agents. Look for nacho chips with no additives.

Marinate the chicken thighs

Soak the plank for at least two hours.

The cheese sauce contains beer, mustard, cayenne and cheddar.

Make the fresh salsa.

Grill and slice the chicken, then combine with the salsa and cheese.

Planked and ready for the grill.

Barbecued planked chicken nachos

Ingredients:

1 large cedar plank, at least

12 x 8 inches (30 x 20 cm)

Chili, beer & lime-marinated chicken

¾ lb (375 g) skinless, boneless chicken thighs, about 6 small

1 lime

1 cup (250 ml) Canadian beer

2 tbsp (30 ml) vegetable oil

¼ cup (60 ml) finely chopped coriander

2 tbsp (30 ml) minced jalapeño pepper

2 cloves garlic, minced

Cheese and beer drizzle

1 tbsp (15 ml) butter

4 tsp (20 ml) all-purpose flour

Pinch each of cayenne pepper, dry mustard powder and salt

½ cup (125 ml) Canadian beer

¼ cup (60 ml) milk

1½ cups (375 ml) coarsely grated extra-old

Canadian cheddar, preferably orange

Nachos

1 cup (250 ml) seeded and diced plum tomatoes

2 to 3 cup (80 ml) coarsely chopped coriander

2 tbsp (30 ml) seeded and finely chopped jalapeño pepper

2 tbsp (30 ml) finely chopped sweet white onion

Kosher salt

1½ cups (375 ml) coarsely grated extra-old

Canadian cheddar, preferably orange

5 cups (1.25 L) large tortilla chips, about two-thirds of a 220-g bag

Hot sauce

Preparation:

Place plank in sink. Cover with water and soak at least 2 hours. For chicken, cut each thigh in half then place in a medium bowl. Finely grate lime peel over chicken, then squeeze out juice into same bowl. Add beer, oil, coriander, jalapeño and garlic to chicken in bowl. Stir well. Refrigerate about 2 hours, stirring occasionally.

Just before barbecuing or up to a day in advance prepare cheese drizzle. Melt butter in a small pot over medium heat. Sprinkle with flour, cayenne, mustard powder and salt. Whisk until blended. Gradually whisk in beer, then whisk in milk. Continue to whisk until mixture boils. Turn off heat and stir in cheese until melted. Set aside and keep warm if using right away. If preparing in advance, refrigerate until ready to use. Then reheat over low heat.

In a medium bowl, stir tomato with coriander, jalapeño and onion until mixed.

Preheat barbecue to high and grease grill.

Remove chicken from marinade. For simpler grilling, skewer chicken. Sprinkle with kosher salt. Grill about 5 minutes, turning occasionally, until cooked and nicely charred. Leave barbecue on. Remove chicken to a cutting board and slice into strips. Add to tomato mixture; stir. Add cheese and stir.

Preheat the plank for a couple of minutes (it may sizzle and begin to smoke a little). Place half the nachos on plank, leaving about 1½ inches (4 cm) as a border around the edges. Sprinkle with half the chicken mixture. Layer with remaining chips then chicken mixture. It will be quite high.

Cover and barbecue just until cheese is melted and bubbly (keep an eye on it), 5 to 8 minutes. Very carefully using 2 large spatulas, remove plank with the nachos from grill to a large flat platter (or the back of a baking sheet). Serve nachos on plank, drizzled with a little cheese sauce. Serve remaining cheese drizzle on the side along with hot sauce. Serves 4.

From Food and Drink

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