Avoiding Additives and Preservatives

Look for a red wine vinegar with no added sulfites, such as Eden Organic brand. Make sure the oregano does not contain colour or anti-caking agents.

Insert toothpicks into the onion rounds to keep them from falling apart on the grill

Combine chile and vinegar

Slice cucumber

Grill the onion until charred and tender

Cucumber and charred onion salad

Ingredients:

1 hot chile, thinly sliced into rings, seeded if desired

4 tablespoons (60 ml) red wine vinegar, divided

2 medium red onions, sliced into ¼-inch (0.64 cm) rounds

4 tablespoons (60 ml) olive oil, divided, plus more for serving

Kosher salt and freshly ground black pepper

1 medium English hothouse cucumber, sliced into rounds

¼ teaspoon (1 ml) dried oregano

Preparation:

Prepare grill for medium-high heat. Combine chile and 2 tbsp. (30 ml) vinegar in a small bowl; set aside.

Place onions on a rimmed baking sheet and drizzle with 2 tbsp. (30 ml) oil; season with salt and pepper. Turn to coat. Grill onions directly on grate until lightly charred and softened, about 2 minutes per side. Transfer to a large bowl and toss with remaining 2 tbsp. (30 ml) vinegar; let cool.

Coarsely chop ½ cup (125 ml) grilled onion and return to bowl. Add chile and soaking liquid, cucumber, dried oregano, and 2 tbsp. (30 ml) oil and toss to combine; season with salt and pepper. Serve drizzled with more oil.

From Bon Appetit

Avoiding Additives and Preservatives

Mustard may contain sulfites or sodium benzoate. Look for an organic brand; I use President’s Choice Old-Fashioned Dijon.

Thread pork and veggies on skewers and brush with glaze

Steam or microwave yam before grilling

Grill skewers and yam until cooked through and tender

Mustard-glazed pork skewers with grilled sweet potatoes

Ingredients:

2 medium sweet potatoes, (about 800 g), peeled and cut crosswise in ½ -inch (1 cm) slices

1 tbsp (15 ml) olive oil

1 tsp (5 ml) chopped fresh thyme

1/4 tsp (1 ml) each salt and pepper

2 tbsp (30 ml) grainy mustard

1 tbsp (15 ml) hot mustard

2 tsp (10 ml) liquid honey

1 clove garlic, minced

450 g pork tenderloin, trimmed and cut in 3/4-inch (2 cm) cubes

Half red onions, cut in 1-inch (2.5 cm) chunks

Preparation:

In shallow saucepan, pour enough water to come 1 inch (2.5 cm) up side of pan; bring to gentle simmer. Place sweet potato in steamer insert; set in saucepan. Cover and steam until tender, about 10 minutes. Transfer sweet potatoes to rimmed baking sheet. Brush with 2 tsp (10 ml) of the oil; sprinkle with thyme and half each of the salt and pepper. Set aside.

Meanwhile, stir together grainy mustard, hot mustard, honey and garlic; set aside.

In bowl, toss pork with onion, 1 tbsp (15 ml) of the mustard mixture and the remaining oil, salt and pepper. Alternating pork and onion, thread onto metal or soaked wooden skewers.

Place skewers and sweet potatoes on greased grill over medium-high heat; close lid and grill, turning once and brushing skewers with remaining mustard mixture, until potatoes are tender and juices run clear when pork is pierced, about 10 minutes. Serves 4.

From the July 2014 issue of Canadian Living

Avoiding Additives and Preservatives

Use a red wine vinegar with no sulfites, such as Eden Organic brand. Check the label on the cheese to make sure it does not contain colour or preservatives.

Cut the broccoli lengthwise into "steaks"

Grill until charred

Top the broccoli and onions with tomatoes and shaved cheese

Ingredients:

2 large, tight heads of broccoli (2 ½ pounds), cut lengthwise into 3/4-inch-thick steaks (reserve any florets for another use)

2 tablespoons extra-virgin olive oil, plus more for brushing

Kosher salt

Pepper

2 medium red onions, sliced crosswise ½ inch thick

3 medium tomatoes, cut into 1-inch pieces

2 ½ tablespoons red wine vinegar

Shaved ricotta salata, for serving

Preparation:

Light a grill or preheat a grill pan. Brush the broccoli steaks with oil and season with salt and pepper. Grill over moderately high heat, turning once, until lightly charred and crisp-tender, about 7 minutes. Transfer to a baking sheet and let cool.

Meanwhile, brush the red onions with oil and season with salt and pepper. Grill over moderately high heat, turning once, until lightly charred and softened, about 5 minutes. Transfer to a work surface and let cool, then cut into 3/4-inch pieces.

In a large bowl, toss the tomatoes with the 2 tablespoons of olive oil, the vinegar and a generous pinch of salt and let stand for 5 minutes. Add the grilled onions; season with salt and pepper. Arrange the broccoli on plates or a platter and spoon the tomato-red onion salad on top. Garnish with shaved ricotta salata and serve right away. Serves 6.

From the June 2014 issue of Food and Wine