Archive for July, 2016

This jerk chicken recipe from Bon Appetit is quick and easy. Just toast and grind the spices, mix with oil, rub the mixture on the chicken and bake.

Avoiding Additives and Preservatives

Make sure the spices do not contain colour or anti-caking agents.

Toast the spices

Grind with a spice mill or mortar and pestle

Mix rub with oil

Coat chicken with the rub-infused oil

Bake until the chicken is cooked through


1 4-inch (10 cm) piece cinnamon stick

1 tablespoon (15 ml) plus 1 teaspoon (5 ml) allspice berries

2 teaspoons (10 ml) black peppercorns

2 teaspoons (10 ml) whole cloves

2 tablespoons (30 ml) light brown sugar

1 tablespoon (15 ml) plus 1 teaspoon (5 ml) dried thyme

1 teaspoon (5 ml) cayenne pepper

¼ cup (60 ml) olive oil

4 chicken legs (thigh and drumstick)

Kosher salt


Preheat oven to 425° F (218° C). Whack cinnamon stick with the back side of a chef’s knife to break into small pieces. Toast cinnamon, allspice, peppercorns, and cloves in a dry small skillet over medium-high, tossing, until fragrant, about 2 minutes; let cool.

Grind spices, brown sugar, thyme, and cayenne in spice mill or with mortar and pestle to a fine powder. Mix oil and 2 Tbsp. (30 ml) spice rub in a small bowl (save remaining rub for another use). Rub chicken legs with jerk spice mixture; season with salt. Place on a rimmed baking sheet and bake until golden brown and cooked through, 30–35 minutes. Serves 4. Do Ahead: Jerk spice can be made 3 months ahead. Store airtight at room temperature.

From Bon Appetit

When I saw this recipe in the July 2016 issue of Bon Appetit, I knew I had to make it. Aside from containing so many of my favourite ingredients — roasted red peppers, basil, olives, cheese —it looks absolutely gorgeous. And you can even make it ahead! Bake red pepper halves with anchovies, garlic and basil and then top with a delicious basil oil, cherry tomatoes, cheese and olives. The recipe calls for ricotta but you can use bocconcini or buffalo mozzarella.

Avoiding Additives and Preservatives

Make sure the anchovies and cheese have no preservatives added. I used President’s Choice garlic-stuffed green olives, which are additive-free.

Top halved peppers with anchovies, garlic and basil

Roast until tender and slightly charred on the edges

Top with cherry tomatoes, olives, cheese, basil oil and serve


4 red bell peppers, halved, seeds and ribs removed

6 oil-packed anchovy fillets, finely chopped

4 garlic cloves, thinly sliced

1 cup (250 ml) basil leaves, divided

Kosher salt, freshly ground pepper

2 tablespoons (30 ml) plus ⅓ cup (75 ml) olive oil

1 pint (500 ml) cherry tomatoes, halved

⅓ cup (75 ml) fresh ricotta

¼ cup (60 ml) pitted small black and/or green olives

Flaky sea salt


Preheat oven to 375° F (190° C). Place bell peppers, skin side down, in a shallow baking dish and top with anchovies and garlic. Tear ¼ cup (60 ml) basil leaves over top, season with kosher salt and black pepper, and drizzle with 2 Tbsp. (30 ml) oil. Bake until peppers are tender but still hold their shape and are slightly charred around edges, 35–45 minutes. Let cool. Refrigerate if not serving right away.

Meanwhile, blend remaining ¾ cup (175 ml) basil and remaining ⅓ cup (75 ml) oil in a blender until smooth; season basil oil with kosher salt and black pepper.

Arrange bell peppers on a platter. Top with tomatoes, ricotta, olives, and more basil, then drizzle with basil oil and season with sea salt and black pepper. Serves 8.

From the July 2016 issue of Bon Appetit

Fresh kitchen herbs are approaching their peak in the garden, and it’s sometimes hard to think of ways to cook with them. My favourite way is Eileen’s Potatoes, named after my dear friend (because she likes them so much). The recipe is simple, uses whatever fresh herbs you have on hand, and can be done in the oven or barbecue. Enjoy!

Avoiding Additives and Preservatives

This recipe uses only all-natural ingredients.

Rinse potatoes and place on large piece of foil

Drizzle with olive oil, season with salt and pepper and top with fresh herbs

Bake or barbecue until potatoes are tender and remove cooked herbs

Toss cooked potatoes with oil, salt and pepper and top with fresh chopped herbs


2 lbs (900 g) small potatoes or fingerlings

4 cups (1 L) fresh mixed herbs, such as rosemary, thyme, parsley, sage, lovage, chives, oregano, summer savory, basil, tarragon and dill

Olive oil

Kosher salt

Freshly ground pepper


Rinse potatoes and place them on a large piece of heavy-duty foil. Drizzle with olive oil, salt and pepper to taste. Place about half the fresh herbs on top and fold up the foil to form a secure package. Place in a pre-heated 425 F (218 C) or on the rack of a hot gas or charcoal grill. Cook, turning once, for about 30 minutes, or until tender.

Meanwhile, chop the rest of the fresh herbs.

Remove cooked potatoes from foil and discard the cooked herbs. Toss the cooked potatoes with more olive oil, salt and pepper and top with the chopped fresh herbs. Serves 4.

This recipe from Bon Appetit is a great side dish for grilled meat or poultry. The smoky charred onion pairs beautifully with the refreshing cucumber and zingy pepper.

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


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


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