Avoiding Additives and Preservatives

Look for a red wine vinegar with no sulfites added, such as Eden Organic brand.

Use fresh parsley and basil for the vinaigrette

Combine the herbs with garlic, vinegar, salt and oil

Cut the meat and vegetables in chunks that are about the same size

Cook on a greased grill, basting with the vinaigrette

Provençale Beef Brochettes

Ingredients:

1 lb (500 g) steak cut into 1½-inch (3.8 cm) cubes

1 red onion

1 each sweet red and green pepper

1 small eggplant

12 mushroom caps

Olive oil

Pesto Vinaigrette

3 large garlic cloves, quartered

1 tsp (5 ml) salt

2 cups (500 ml) packed fresh parsley

1 cup (250 ml) packed fresh basil

3 tbsp (45 ml) red wine vinegar

1 tsp (5 ml) granulated sugar

⅔ cup (150 ml) olive oil

Preparation:

Pesto Vinaigrette

In food processor, puree garlic and salt. Add parsley and basil and process into fine paste.

With motor running, add vinegar and sugar, then oil in thin, steady stream. Season with pepper to taste. Makes 1 cup (250 ml).

Cut beef into 1½-inch (3.8 cm) cubes and cut vegetables into similar-sized chunks.

Thread steak, onion, peppers, eggplant and mushrooms onto skewers and brush with oil.

Place skewers on greased grill over high heat. Cook for 2 minutes. Reserving half of pesto vinaigrette, brush some of the remaining vinaigrette over the brochettes. Serves 4.

From Canadian Living’s Best Barbecue Cookbook

Avoiding Additives and Preservatives

Shrimp can be treated with preservatives. Look for shrimp with only salt added.

Marinate the shrimp

Grill skewers for a few minutes on each side

Grilled Herbed Shrimp

Ingredients:

3 tablespoons (45 ml) chopped fresh cilantro leaves

3 tablespoons (45 ml) chopped fresh flat-leaf parsley leaves

1 tablespoon (15 ml) minced jalapeno chile (from ½ jalapeno)

1 tablespoon (15 ml) minced garlic (from about 3 cloves)

1 tablespoon grated fresh lemon zest

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

1 pound (500 g) jumbo shrimp, in shells (about 20)

Preparation:

Combine all ingredients except shrimp in a large resealable plastic bag. Snip through each shrimp shell down the back, leaving last segment and tail intact, and devein with a paring knife, leaving shell intact. Add shrimp to bag and massage with marinade. Refrigerate at least 8 hours or up to overnight.

Soak 10 short wooden skewers in water 30 minutes. Meanwhile, preheat grill for indirect heat, with coals to 1 side (or medium heat on a gas grill). Thread 2 shrimp onto each skewer and place on indirect side of grill. Cook, turning once, until shrimp are curled, slightly charred, and cooked through, about 5 minutes.

From Martha Stewart Living

Avoiding Additives and Preservatives

Check the label on the almonds to make sure no preservatives have been added. Use fresh lemon juice and orange juice and an all-natural chicken stock, such as Imagine brand. Many Dijon mustards contain sulfites; I use President’s Choice Old-Fashioned Dijon, which is additive free.

Roast the pork and asparagus

Prepare the almond parsley garnish

Reduce the warm citrus sauce

Pork tenderloin with asparagus and warm citrus sauce

Ingredients:

¼ cup (60 ml) natural almonds, chopped

2 tbsp (30 ml) chopped fresh parsley

2 tsp (10 ml) lemon juice

400 g pork tenderloin, trimmed if necessary

¼ tsp (1 ml) each salt and pepper

1 tbsp (15 ml) olive oil

2 bunches (each 450 g) asparagus, trimmed

1 tbsp (15 ml) grated fresh ginger

2 cloves garlic, minced

¾ cup (175 ml) sodium-reduced chicken broth

½ cup (125 ml) orange juice

1 tsp (5 ml) Dijon mustard

½ tsp (2 ml) grated orange zest

¾ cup (175 ml) basmati rice

Preparation:

Stir together almonds, parsley and lemon juice; set aside.

Sprinkle pork with half each of the salt and pepper. In nonstick skillet, heat half of the oil over medium-high heat; brown pork all over, about 6 minutes. Transfer pork and asparagus to foil-lined rimmed baking sheet. Sprinkle asparagus with remaining salt and pepper. Bake in 400 F (200 C) oven until just a hint of pink remains inside pork or instant-read thermometer inserted into thickest part reads 160 F (71 C), about 15 minutes. Transfer pork to cutting board; tent with foil. Let rest for 5 minutes before slicing.

Add remaining oil to skillet; heat over medium heat. Cook ginger and garlic, stirring, for 2 minutes. Stir in broth and orange juice; bring to boil. Stirring often, reduce sauce to ½ cup, 5 to 7 minutes.

Stir in mustard and orange zest. Cook rice according to package directions; serve with pork, asparagus and sauce. Sprinkle with almond mixture. Serves 4.

From the May 2014 issue of Canadian Living