Eye for a Recipe

This recipe from NYT Cooking is a quick and easy way to use up end-of-summer tomatoes and basil. Sauté garlic and tomatoes in oil until the tomatoes start to release their juices but are still intact. Add cooked pasta and basil and season with salt and pepper. Serve the pasta topped with sliced prosciutto and dollops of ricotta. Cook’s note: I used cherry tomatoes and feta instead of ricotta.

Avoiding Additives and Preservatives

I used San Danielle prosciutto, which is preserved with salt. Tre Stelle ricotta is free of additives and preservatives.

Fresh tomato, basil and prosciutto pasta

Ingredients:

12 ounces (340 g) spaghetti

Salt and pepper

6 garlic cloves

1 ½ pounds (680 g) ripe tomatoes (any variety)

1/3 cup (82.5 ml) olive oil, plus more for drizzling

1 ½ cups (375 ml) fresh basil leaves

3 to 4 ounces (85 to 113 g) thinly sliced prosciutto, preferably at room temperature

½ cup (125 ml) fresh ricotta, preferably at room temperature

Preparation:

Cook pasta according to package instructions in a large pot of salted boiling water until al dente, then drain.

While the pasta is cooking, thinly slice the garlic and cut the tomatoes into large bite-size pieces.

Heat the olive oil in a large skillet or sauté pan over medium. After 2 minutes, add the garlic and let sizzle for about 1 minute without browning, then add the tomatoes and use tongs to toss in the garlic oil. Season with salt and cook, tossing gently, until tomatoes are warmed through and have started to release their juices but are still intact, about 3 minutes. Turn off heat.

Add the pasta to the warm tomatoes, then tear the basil into pieces and toss together with the pasta, tomatoes and garlic. Season with salt and pepper.

To serve, transfer warm pasta onto plates, tear the prosciutto into pieces and drape them over top. Dollop on the ricotta, season with salt and pepper and finish with a drizzle of olive oil. Serves 4.

From NYT Cooking

This summer I’ve been making many of the recipes in Canadian cook and author Greta Podleski’s new cookbook Every Salad Ever. It’s a great cookbook, containing recipes for salads made with grains, greens, pasta and beans. It also includes recipes for all the classics. This grilled vegetable pasta salad is simple and tasty. Make the dressing and cook the pasta. Grill peppers, zucchini, onions and mushrooms and then toss with the dressing and pasta. Add basil and feta, toss again and serve. Cook’s note: I omitted the mushrooms. Instead of using grill baskets, I cut the vegetables into larger pieces and cooked them directly on the grill, then cut them into bite-sized pieces after they were cooked. I threaded the onion wedges onto a skewer to cook them; otherwise they tend to fall through the grill grates.

Avoiding Additives and Preservatives

I used Acetaia La Bonissma balsamic vinegar, which has no added sulfites, freshly squeezed lemon juice, pure maple syrup, President’s Choice Old-Fashioned Dijon mustard and Tre Stella feta cheese.

Grill the vegetables

Grilled vegetable pasta salad

Ingredients:

Dressing

3 tbsp (45 ml) olive oil

3 tbsp (45 ml) balsamic vinegar

3 tbsp (45 ml) freshly squeezed lemon juice

2 tbsp (30 ml) pure maple syrup

1 tbsp (15 ml) Dijon mustard

1 tsp (5 ml) minced garlic

¼ tsp (1.25 ml) sea salt

1/8 tsp (0.6 ml) freshly ground black pepper

Salad

1 medium red bell pepper, cut into 1-inch (2.54-cm) pieces

1 medium yellow pepper, cut into 1-inch (2.54-cm) pieces

1 medium yellow zucchini, cut into ½-inch- (1.25-cm) thick rounds

1 medium green zucchini, cut into ½-inch- (1.25-cm) thick rounds

1 medium red onion, cut into 6 wedges

8 oz (227 g) whole cremini mushrooms, coarsely chopped

13 oz (375 g) uncooked bow-tie pasta

1/3 cup (82.5 ml) chopped fresh basil

1 cup (250 ml) crumbled feta cheese

Preparation:

Dressing

Whisk together all the dressing ingredients in a small bowl or measuring cup. Cover and refrigerate until ready to use.

Salad

Preheat the grill to high and spray two grill baskets with oil (or brush oil onto the baskets). Add chopped vegetables and mix well. Place baskets on grill, reduce heat to medium and close lid. Cook vegetables for about 20 minutes, turning occasionally.

Meanwhile, cook the pasta according to package directions. Drain and keep warm.

Add grilled vegetables and cooked pasta to a large bowl and mix well. Recombine the dressing and add to the salad, along with the basil and feta. Mix again and top with more black pepper, if desired. Serve immediately. Makes about 10 cups of salad.

From Every Salad Ever

This recipe, adapted from Real Simple, is perfect for a barbecue. Drizzle pepper and onion with oil and salt. Sprinkle chicken with oil, salt and shawarma spice. Thread chicken and veggies onto skewers and grill for about 15 minutes. Serve with grilled pita bread. Cook’s note: A recipe to make your own shawarma spice blend is below. You could serve the skewers and pita with yogurt flavoured with minced garlic, chopped mint and lemon juice. If you are using wooden skewers, be sure to soak them in water for at least 30 minutes before grilling.

Avoiding Additives and Preservatives

Look for pita with no preservatives added. To make your own shawarma spice blend, combine 1 ½ tbsp. (22.5 ml) each of cumin, turmeric, coriander, garlic powder and paprika with 1 tsp (5 ml) each of cloves and cayenne pepper. Check the dried spices to make sure they don’t contain colour or anti-caking agents.

Chicken shawarma skewers

Ingredients:

1 bell pepper (any color), cut into 1-inch/2.54-cm chunks

1 small red onion, cut into large chunks

2 tbsp. (30 ml) olive oil, divided, plus more for grill

1 ½ tsp. (7.5 ml) kosher salt, divided

1 lb. (454 g) boneless, skinless chicken breasts or thighs, patted dry and cut into 1 ½-inch/3.8-cm chunks

2 tsp. (10 ml) shawarma spice blend

Finely chopped fresh dill and/or flat-leaf parsley, for garnish

Grilled pita for serving

Preparation:

Pita

Preheat grill or a grill pan to medium. Lightly brush both sides of 4 pocketless pita rounds or pieces of naan flatbreads with olive oil. Working in batches if necessary, place pita on grates; grill until grill marks appear, 1 to 2 minutes per side. Stack and wrap in a clean kitchen towel until ready to serve.

Skewers

Place bell pepper and onion in a medium bowl. Drizzle with 2 tablespoons (30 ml) oil and sprinkle with ½ teaspoon (2.5 ml) salt; toss to coat.

Place chicken in medium bowl. Add 1 tablespoon (15 ml) oil and 2 teaspoons (10 ml) shawarma spice blend to each bowl. Add 1 teaspoon (5 ml) salt to chicken; toss to coat.

Preheat grill or a grill pan to medium-high and lightly oil grates. Thread chicken onto 4 (12-inch/30 cm) wooden or metal skewers, alternating chicken with 1 pepper chunk and 2 onion chunks.

Place skewers on grates; grill, uncovered, turning occasionally, until chicken is cooked through, 12 to 15 minutes.

Transfer skewers to a large platter. Garnish with dill and/or parsley. Serve with grilled pita. Serves 4.

From Real Simple

This delicious pasta salad from Food and Wine is a great way to use summer herbs, cherry tomatoes and zucchini. Combine herbs, lemon juice, garlic and spices in a food processor and pulse into a paste. Add oil to form an herb sauce. Marinate shrimp in one-third of the sauce and toss tomatoes and zucchini with the remaining sauce. Grill the shrimp and cook the pasta. Rinse the pasta under cold water and add to the tomato-zucchini mixture. Serve the pasta salad topped with the grilled shrimp, drizzle with a little olive oil and garnish with parsley.

Avoiding Additives and Preservatives

Use freshly squeezed lemon juice. Check the dried spices to make sure they don’t contain colour or anti-caking agents. I use thawed frozen shrimp with only salt used as a preservative.

Pearl couscous salad with grilled shrimp

Ingredients:

2 cups (500 ml) loosely packed fresh parsley leaves and tender stems, plus more leaves for garnish

½ cup (125 ml) loosely packed fresh cilantro leaves and tender stems

6 tablespoons (90 ml) fresh lemon juice (from 2 lemons)

2 tablespoons (30 ml) fresh mint leaves

3 large garlic cloves, smashed

1 teaspoon (5 ml) ground cumin

½ teaspoon (2.5 ml) ground coriander

½ teaspoon (2.5 ml) crushed red pepper

1 ¼ teaspoons (6.25 ml) kosher salt, divided, plus more to taste

2/3 cup (165 ml) extra-virgin olive oil, plus more for grill and for drizzling

1 pound (454 g) peeled and deveined raw jumbo shrimp, tail-on

2 small zucchini, very thinly sliced lengthwise into ribbons

2 cups (500 ml) multicolored cherry tomatoes, halved

1 ½ cups (375 ml) uncooked pearl couscous

Preparation:

Pulse parsley, cilantro, lemon juice, mint, garlic, cumin, coriander, red pepper, and 1 teaspoon salt (5 ml) in a food processor until a coarse paste forms, about 5 pulses. With processor running, slowly pour olive oil through food chute, and blend until just combined, about 15 seconds, scraping down sides of bowl as needed.

Divide herb sauce between 2 bowls, placing 1/3 in a medium bowl and 2/3 in a large bowl. Add shrimp to medium bowl and toss to coat; cover and refrigerate for 15 minutes. Add zucchini and tomatoes to large bowl and stir to coat; cover and refrigerate until ready to serve.

Preheat grill to very high. Place shrimp on oiled grates; discard marinade. Grill, uncovered, turning occasionally, until shrimp are just cooked through, 2 to 3 minutes. Transfer shrimp to a plate, and sprinkle with remaining ¼ (1.25 ml) teaspoon salt; set aside.

Cook pasta according to package directions. Drain pasta. Rinse cooked pasta under cold water and drain well. Fold pasta into chilled zucchini mixture until well coated. Season with additional salt to taste. Transfer to a serving platter. Top with shrimp and drizzle with additional olive oil; garnish with parsley. Serves 4-6.

From Food and Wine

This vegetarian dish from NYT Cooking is colourful and delicious. Slice the vegetables and halloumi and toss with oil, salt and pepper. Grill until the vegetables are tender and the halloumi is softened and has grill marks. Serve sprinkled with fresh herbs and sumac, if you are using. Cook’s note: You can make this inside using a ridged grill pan. The vegetables will require more cooking time. I used a regular eggplant and omitted the sumac. I drizzled some vinaigrette on the vegetables before serving.

Avoiding Additives and Preservatives

I used President’s Choice halloumi, which is free of additives. Check the dried spices to make sure they don’t contain colour or anti-caking agents.

Grilled halloumi and vegetables

Ingredients:

¾ pound (340 g) halloumi

2 sweet red peppers

1 large zucchini

1 Japanese eggplant

1 bunch scallions, trimmed

Salt and pepper

About ¼ cup (60 ml) olive oil

2 teaspoons (10 ml) fresh thyme or crumbled dried mint

½ to 1 teaspoon (2.5 to 5 ml) sumac (optional)

Preparation:

Prepare a hot grill. Cut halloumi into 8 to 12 slabs, about ½ inch (1.25 cm) thick. Cut peppers into wide pieces, slicing from top to bottom along the natural indentations. Discard seeds. Cut pieces in half crosswise. Slice the zucchini and eggplant on the diagonal, into ¼-inch (0.6-cm) rounds.

Season all vegetables with salt and pepper. Brush vegetables and halloumi with olive oil.

Grill vegetables until tender and nicely charred, turning occasionally. If you’d like, use an outdoor grill pan to keep them from slipping through the grate. Scallions will be ready after 3 to 4 minutes. Peppers, zucchini and eggplant take about 10 minutes. Arrange on a platter.

Grill halloumi, turning occasionally, for 2 to 6 minutes, until grill marks appear. When you press on the cheese, it should give but it should not be runny.

Remove cheese to the platter with vegetables and drizzle with olive oil. Sprinkle cheese and vegetables with herbs and sumac, if you’d like, and serve. Serves 4.

From NYT Cooking