Eye for a Recipe

This beautiful and delicious salad from Evergreen Kitchen is a great way to use the season’s tomatoes. Zest and juice a lemon and set the juice aside. Combine the zest, parsley, mint, scallion, capers and pepper. Slice the tomatoes and sear the halloumi. Layer the tomatoes and halloumi on a platter, stir lemon juice and olive oil into the herb mixture and spoon it over the tomatoes and halloumi.

Avoiding Additives and Preservatives

I use Unico capers and President’s Choice halloumi. Both are free of additives.

Halloumi and tomato salad with herbs

Ingredients:

1 lemon (zest and juice)

2 tablespoons (30 ml) minced flat-leaf parsley

2 tablespoons (30 ml) minced mint

2 tablespoons (30 ml) minced scallion (green onion)

2 tablespoons (30 ml) minced capers (drained)

¼ teaspoon (1.25 ml) black pepper

3 large tomatoes

3 tablespoons (45 ml) extra-virgin olive oil

8.8 oz (250 g) halloumi cheese (1 block)

Preparation:

Zest and juice 1 lemon—you’ll need 2 teaspoons (10 ml) zest and 2 tablespoons (30 ml) juice. Set lemon juice aside for the end.

In a small bowl, combine lemon zest, parsley, mint, scallion, capers, and black pepper. Stir and set aside.

Cut 3 large tomatoes into thick slices (about ⅓-inch/0.8-cm thick).

Slice halloumi cheese (¼-inch/0.5-cm thick). Heat 1 tablespoon (15 ml) of extra-virgin olive oil in a large nonstick skillet over medium-high heat. Once hot, arrange cheese slices in a single layer. Cook until the bottom is golden brown, about 2 minutes. Flip and cook until the other side is golden brown, about 2 minutes.

Layer the seared halloumi and tomatoes on a serving platter. Stir lemon juice and remaining 2 tablespoons (30 ml) extra-virgin olive oil into the herb topping—then spoon it all over the halloumi and tomatoes. Serve immediately. Serves 4.

From Evergreen Kitchen

This delicious pasta salad from Elle Gourmet is a great way to use late-summer produce. Cook the pasta and let cool. Cook eggplant and zucchini and set aside. Cook onion, pepper and garlic until softened and then add tomatoes, tomato juice, capers, hot pepper flakes and thyme. Cook for about 10 minutes and then return eggplant and zucchini to the pan and cook for another few minutes. Adjust seasoning and discard thyme. Add cooked pasta to the vegetable mixture and toss to mix. Serve warm or at room temperature. Top with basil, mozzarella and oil before serving. Cook’s note: If you can, cook the pasta the day before and refrigerate until ready to mix with the sauce. Refrigerating the cooked pasta allows it to firm up and not get soggy when added to the sauce.

Avoiding Additives and Preservatives

I used Heinz tomato juice, Unico capers and Tre Stelle bocconcini. All are additive-free. Check the hot pepper flakes to make sure they don’t contain colour or anti-caking agents.

Garden ratatouille pasta salad

Ingredients:

12 oz (340 g) fusilli or other short pasta

6 tbsp (90 ml) olive oil divided, plus more for drizzling

1 large globe or graffiti eggplant cut into ½ -in (1.25-cm) dice

Kosher salt

2 medium zucchinis cut into ½ -in (1.25-cm) dice

1 medium yellow onion finely diced

1 red bell pepper cut into ½ -in (1.25-cm) dice

4 cloves garlic minced

2 cups (500 ml) cherry tomatoes halved

2 cups (500 ml) tomato juice

¼ cup (60 ml) drained capers

½ tsp (2.5 ml) crushed hot pepper flakes plus more for serving

1 sprig fresh thyme

¼ cup (60 ml) fresh basil leaves torn, for garnish

1 ball (about 140 g) buffalo mozzarella, torn into pieces

Preparation:

Bring large pot of salted water to a boil. Add pasta and cook until al dente, 6 to 7 minutes. Drain and let cool briefly; do not rinse. Toss pasta with 1 tbsp (15 ml) of the olive oil. Spread out evenly on baking sheet to cool while preparing ratatouille.

Heat 2 tbsp (30 ml) of the olive oil in large non-stick skillet over medium heat. Add eggplant, season with salt and cook, stirring frequently, until soft and starting to brown, 10 to 12 minutes. Transfer to large plate.

In same skillet (no need to wipe it), heat 1 tbsp (15 ml) of the olive oil over medium-high heat. Add zucchini and cook, stirring frequently, until tender-crisp, 3 to 4 minutes. Transfer to plate with eggplant.

Heat the remaining 2 tbsp (30 ml) olive oil in same pan. Add onion, bell pepper and garlic and cook, stirring frequently, until softened, 4 to 5 minutes. Add tomatoes, tomato juice, capers, hot pepper flakes and thyme and cook, stirring occasionally, until tomatoes have broken down into sauce, 8 to 10 minutes. Add cooked eggplant and zucchini. Bring to a gentle boil, then reduce heat to low and simmer until eggplant is soft, about 5 minutes. Remove from heat. Taste and adjust seasoning as needed. Discard thyme sprig.

Add cooked pasta to ratatouille mixture and toss to evenly coat noodles. Transfer to serving bowl. (The salad can be served warm or at room temperature.) Before serving, sprinkle with basil, top with mozzarella and drizzle with some olive oil. Leftovers can be stored in airtight container in refrigerator for up to 2 days. Serves 6.

From Elle Gourmet

Blueberries are usually for dessert, but this savoury blueberry sauce from Canadian Living is a wonderful complement to grilled chicken. Cook onion in oil for 5 minutes and then add blueberries, vinegar, maple syrup, rosemary, cornstarch, mustard, salt and pepper. Bring to a boil and then simmer for a few minutes until the blueberries burst and the sauce thickens.

Avoiding Additives and Preservatives

I used Acetaia La Bonissma balsamic vinegar, which has no added sulfites. Use pure maple syrup and check the dry spices to make sure they don’t contain colour or anti-caking agents.

Grilled chicken with blueberry sauce

Ingredients:

2 tablespoons (30 ml) olive oil, divided

¼ cup (60 ml) finely chopped red onion

¾ cup (187 ml) fresh or frozen blueberries

3 tablespoons (45 ml) balsamic vinegar

2 tablespoons (30 ml) maple syrup

1 ½ teaspoon (7.5 ml) chopped fresh rosemary

1 teaspoon (5 ml) cornstarch

½ teaspoon (2.5 ml) dry mustard

Salt and pepper

1.5 lb (675 g) chicken cutlets

Preparation:

In small saucepan, heat half of the oil over medium heat. Add onion and cook, stirring, until softened, about 5 minutes. Add blueberries, vinegar, maple syrup, rosemary, cornstarch and mustard; season with salt and pepper. Bring to boil, reduce heat to medium-low and simmer until blueberries burst and sauce has thickened, 2 to 3 minutes.

Meanwhile, preheat barbecue to medium-high heat; grease grill. Brush chicken cutlets with remaining oil on each side; season with salt and pepper. Place chicken on grill, close lid. Grill until the chicken is no longer pink inside, turning halfway through grilling time, 3 to 5 minutes. Serve chicken with blueberry sauce. Serves 4.

From Canadian Living

This delicious potato salad from Real Simple tosses red potatoes, green beans, onion, artichoke hearts, tomatoes and parsley in a zingy lemon-mustard-caper dressing. Boil the potatoes until tender and set aside without draining the cooking water. Cook the beans in the same water until tender. Make the dressing and marinate the onion in it for 5 minutes. Add the warm potatoes, green beans, artichokes, tomatoes and parsley and serve.

Avoiding Additives and Preservatives

Unico capers and marinated artichokes are additive-free. I used President’s Choice Old-Fashioned Dijon mustard. Use freshly squeezed lemon juice.

Potato, artichoke and green bean salad

Ingredients:

1 ½ lb (680 g) baby red potatoes

8 oz. (227 g) fresh haricots verts (French green beans), trimmed (about 2 cups/500 ml)

¼ cup (60 ml) extra virgin olive oil

2 tbsp (30 ml) drained capers, chopped if large

1 ½ tsp (7.5 ml) kosher salt

1 tsp (5 ml) Dijon mustard

1 tsp. (5 ml) grated lemon zest plus 3 Tbsp. (15 ml) fresh juice (from 1 to 2 lemons)

½ tsp (2.5 ml) freshly ground black pepper

½ cup (125 ml) thinly sliced red onion

24 oz (680 g) marinated quartered artichoke hearts, drained

1 ½ cups (375 ml) cherry tomatoes, halved

½ cup (125 ml) chopped fresh flat-leaf parsley

Preparation:

Place potatoes in a large pot; add enough cold water to cover by 1 inch (2.54 cm). Bring to a boil over high. Reduce heat to medium-high; cook until potatoes are tender when pierced with a fork, about 15 minutes. Using a slotted spoon, transfer potatoes to a colander and let drain.

Add green beans to boiling water; cook until bright green and tender-crisp, 3 to 5 minutes. Using slotted spoon, transfer to colander with potatoes and let drain. When cool enough to handle, cut potatoes into quarters or halves, depending on size.

While potatoes are cooling, whisk together oil, capers, salt, mustard, lemon zest and juice, and pepper in a large bowl. Toss in onion and let stand 5 minutes. Add warm drained potatoes and green beans; toss to coat. Stir in artichoke hearts, tomatoes, and parsley. Serve immediately or at room temperature. Serves 8.

From Real Simple

This recipe, adapted from Jamie Oliver’s new cookbook Grill tops grilled chicken cutlets with a parsley pesto, bacon, greens, asparagus and peas. Make the pesto and set aside. Lightly char the scallions and lettuce. Cook the garlic, asparagus, charred scallions, lettuce and peas in a cast iron pan on top of the grill or stove. Cook the bacon on the grill or in a pan. Grill the cutlets. To serve, plate the vegetables and top with sliced chicken and pesto.

Avoiding Additives and Preservatives

Check the dried spices and pistachios to make sure they don’t contain colour or anti-caking agents. I used Tre Stelle feta and Free From bacon, which are free of additives.

Grilled chicken cutlets with pesto

Ingredients:

1 lemon

1 clove of garlic

Salt

Pepper

1 bunch of flat-leaf parsley, coarsely chopped

¼ cup (60 ml) shelled unsalted pistachios

3 tbsp (45 ml) extra-virgin olive oil, divided

1 pinch of dried red pepper chili flakes

1 oz (28 g) feta cheese

4 scallions

1 head of romaine lettuce

6 oz (170 g) asparagus

1 cup (250 ml) fresh or frozen peas

2 5-oz (142 g) skinless, boneless chicken breasts

2 slices of bacon

Preparation:

Finely grate and reserve the lemon zest. To make the pesto, peel and thinly slice the garlic and set half aside. Place the remaining garlic, a pinch of salt, chopped parsley, pistachios, 2 tbsp (30 ml) of the oil, juice from the lemon, chili flakes and feta in a food processor and combine until still a little chunky.

Cook the scallions and lettuce on a grill or in a pan until lightly charred and transfer to a cutting board.

Add the reserved garlic to the pan with remaining 1 tbsp (15 ml) oil. Trim the asparagus and charred scallions and slice, leaving the asparagus tips whole. Slice the lettuce. Add the asparagus scallions and lettuce to the pan with the garlic and add a pinch of salt and pepper and a splash of water. Cook until softened, then add the peas and cook until the peas are tender.

Slice the chicken breasts in half lengthwise almost all the way through, then open each one and flatten. Toss in a bit of oil, season with salt and pepper and grill until cooked through, about 7-10 minutes. Cook the bacon on the grill or in a pan.

Plate the vegetables and bacon, slice and add the chicken, then spoon pesto on top. Serves 2.

From Grill by Jamie Oliver