Eye for a Recipe

This recipe, adapted from NYT Cooking, features grilled chicken thighs and grilled tomatoes with a tangy vinaigrette. Prepare the vinaigrette and set aside. Grill the chicken and tomatoes and drizzle with the vinaigrette before serving. Cook’s note: I didn’t have raisins, so I used dried cranberries, which worked well.

Avoiding Additives and Preservatives

I used Allen’s cider vinegar, President’s Choice Old-Fashioned Dijon, pure honey and Craisins dried cranberries. All are free of additives and preservatives.

Grilled chicken thighs with tomatoes

Ingredients:

2 pounds (900 g) bone-in, skin-on chicken thighs (6 to 8 thighs)

Salt and freshly ground black pepper

4 plum tomatoes, halved lengthwise

½ cup (125 ml) apple cider vinegar

1 tablespoon (15 ml) whole-grain mustard

1 tablespoon (15 ml) honey

1 teaspoon (5 ml) finely grated fresh ginger

¼ cup (60 ml) golden raisins or dried cranberries

4 fresh thyme sprigs

2 tablespoons (30 ml) extra-virgin olive oil, plus more for the grill

Preparation:

Heat the grill to medium-high.

While the grill heats, season the chicken thighs all over with salt and pepper, and season the cut sides of tomatoes as well.

Prepare the vinaigrette: In a small saucepan, whisk together the vinegar, mustard, honey and ginger. Season with salt and pepper and add the raisins and thyme. Bring the vinegar mixture to a boil and simmer for 3 to 5 minutes, until honey dissolves and flavours meld. Taste and season again if needed with salt and pepper and set aside.

Grease the grill grates and preheat the grill. Place the chicken thighs skin-side down and grill for 6 to 9 minutes, covered, until the chicken skin is golden brown, checking the grill marks periodically and moving when necessary to get an even colour on the skin.

Flip the chicken and add the tomatoes, cut-side down, to the grill. Grill for 8 to 10 minutes, until the tomatoes are charred in parts and the chicken is cooked through (the internal temperature should reach at least 165 degrees F/74 C).

Arrange the chicken and tomatoes on a platter and top with the warm vinegar and raisins. Drizzle with 2 tablespoons of olive oil and top with an extra dusting of freshly cracked pepper. Serves 4.

From NYT Cooking

This salad from Canadian Living combines grilled eggplant, green onions and pita bread with lettuce, tomatoes, cucumbers, fresh herbs and a tasty dressing. The spices used are sumac and zaatar, Middle Eastern spices available at most grocery stores. Cook’s note: I used balsamic vinegar with a pinch of brown sugar instead of pomegranate molasses and butter lettuce instead of romaine and red leaf lettuce.

Avoiding Additives and Preservatives

I use Allen’s cider vinegar, President’s Choice Old-Fashioned Dijon mustard, Acetaia La Bonissma balsamic vinegar and pure maple syrup. All are free of additives. Check the dried spices to make sure they don’t contain colour or anti-caking agents.

Grilled eggplant and green onion salad

Ingredients:

Dressing

1/3 cup (82 ml) olive oil

3 tbsp (45 ml) pomegranate molasses

1 tbsp (15 ml) cider vinegar

2 tsp (10 ml) Dijon mustard

2 tsp (10 ml) maple syrup

½ tsp (2.5 ml) sumac

Salt and pepper

Salad

1 small eggplant cut in ½ -inch (1.25-cm) thick slices

4 green onions

2 pita breads

3 tbsp (45 ml) olive oil

2 tsp (10 ml) zaatar

2 cups (500 ml) chopped romaine lettuce

2 cups (500 ml) torn red leaf lettuce

3 mini cucumbers, sliced

1 ½ cups (375 ml) grape tomato, halved

Salt and pepper

¼ cup (60 ml) chopped fresh mint

¼ cup (60 ml) chopped fresh flat leaf parsley

Preparation:

Dressing

Combine ingredients and blend well. Dressing can be refrigerated for up to 5 days. Makes 2/3 cup (165 ml).

Salad

Preheat barbecue to medium-high heat; grease grill.

Brush eggplant, green onions and pita breads with oil; sprinkle eggplant and pitas with za’atar on each side.

Place eggplant on grill and cook, turning halfway through grilling time, about 4 minutes. Add green onions and pitas; continue grilling for 1 to 2 minutes each side, or until marked.

Remove eggplant, green onions and pitas from grill. Cut eggplant and green onions into bite-size pieces and break pitas into pieces.

In large bowl, add lettuce, cucumbers, tomatoes, eggplant, green onions and pita pieces. Drizzle with half of the dressing; toss gently. Season with salt and pepper. Sprinkle with mint and parsley; serve with remaining dressing. Serves 4.

From Canadian Living

This recipe from Williams Food Equipment combines grilled chicken with a crunchy salad. The dressing acts as both a marinade for the chicken and a dressing for the salad. Cook’s note: I did not have access to a mandolin so chopped the cabbage by hand. I used green instead of red cabbage.

Avoiding Additives and Preservatives

Use tamari instead of soy sauce, as it is preserved with alcohol instead of sodium benzoate. I used President’s Choice pure sesame oil, Marukan rice vinegar and Tabasco sriracha. All are free of additives. Use freshly squeezed lime and orange juice.

Grilled chicken and salad with soy sesame-ginger dressing

Ingredients:

Marinade/dressing

¼ cup (60 ml) olive oil

¼ cup (60 ml) soy sauce

¼ cup (60 ml) rice vinegar

2 tablespoons (30 ml) sesame oil

1 tablespoon (15 ml) sugar

2 tablespoons (30 ml) fresh lime juice

¼ cup (60 ml) fresh orange juice

2 teaspoons (10 ml) grated fresh ginger

2 cloves garlic, minced

2 teaspoons (10 ml) sriracha

Salad

1 pound (454 g) chicken, thinly sliced and marinated

¼ red cabbage, finely shredded with a mandolin

Shredded carrots

1 cup (250 ml) snap peas, thinly sliced

4 green onions, thinly sliced

1 jalapeño, thinly sliced for garnish

½ cup (125 ml) fresh cilantro leaves

2 avocados, thinly sliced

Preparation:

For the dressing, mix all the ingredients together until well combined.

Reserve half of the dressing for the salad. Use the other half to marinate the chicken. Place the chicken in a bowl and pour the marinade half over the chicken. Cover and refrigerate for 30 minutes or up to 4 hours.

Using a handheld mandolin, finely shred the cabbage. Slice the snap peas, green onions, and jalapeño slices. Wash the cilantro well and chop. Thinly slice the avocados.

Add the chicken to the cooler side of the well-oiled grill and close the lid. After 4-5 minutes, turn once and cook an additional 4-5 minutes. Continue to grill and flip, as needed, until the thickest part of the breast reaches 160°F (71°C). After removing the chicken from the grill, the residual heat in the chicken breast will continue to increase until it hits the food-safe temperature of 165° F (74°C). Let the chicken rest for 5 minutes, then cut into slices.

Toss the vegetables with the reserved dressing. Layer on the grilled chicken slices and avocados. Garnish with your desired number of jalapeño slices and enjoy! Serves 4.

From Williams Food Equipment

This recipe from America’s Test Kitchen combines succulent spice-rubbed pork tenderloin with a delicious potato salad. Microwave the potatoes until they are softened and then thread onto skewers. Make the spice rub, set some aside and rub the rest into the pork. Grill the pork and potatoes. While the pork rests, combine vinegar and oil with the reserved spice mix. Add potatoes and remaining salad ingredients to the bowl and toss to combine. Slice the pork and serve with the salad. Cook’s note: I grilled and sliced red peppers instead of using jarred peppers.

Avoiding Additives and Preservatives

Check the dried ingredients to make sure they don’t contain colour or anti-caking agents. Instead of white balsamic vinegar, I used Acetaia La Bonissma balsamic vinegar, which has no added sulfites. Make sure the pecans do not contain preservatives. Unico roasted red peppers are free of additives.

Grilled spice-rubbed pork tenderloin with charred fingerling potato salad

Ingredients:

1½ pounds (680 g) fingerling potatoes, unpeeled, halved lengthwise

¼ cup (60 ml) vegetable oil, divided

2½ teaspoons (12.5 ml) kosher salt, divided

1¼ teaspoon (6.25 ml) pepper, divided

1 tablespoon (15 ml) packed brown sugar

2½ teaspoons (12.5 ml) smoked paprika

⅛ teaspoon (0.62 ml) ground cinnamon

⅛ teaspoon (0.62 ml) ground allspice

2 (1-pound/454-g) pork tenderloins, trimmed

2 tablespoons (30 ml) white balsamic vinegar

¾ cup (187.5 ml) jarred roasted red peppers, sliced thin

½ cup (125 ml) pecans, toasted and chopped

2 scallions, sliced thin

Preparation:

Toss unpeeled fingerling potatoes, halved lengthwise, with 1 tablespoon (15 ml) vegetable oil, ½ teaspoon (2.5 ml) kosher salt, and ¼ teaspoon (1.25 ml) pepper. Cover and microwave until softened, 6 to 8 minutes, stirring halfway through cooking. Drain potatoes well, then thread, cut side down, onto four skewers.

Meanwhile, mix packed brown sugar, smoked paprika, ground cinnamon, ground allspice, remaining 2 teaspoons (10 ml) salt, and remaining 1 teaspoon (5 ml) pepper together in bowl. Measure out 2 teaspoons (10 ml) spice mixture and set aside for salad. Pat 2 trimmed pork tenderloins dry with paper towels and rub evenly with remaining spice mixture.

Clean and oil cooking grate. Place pork and potatoes on grill. Cook (covered if using gas) until pork and potatoes are well browned on all sides and pork registers 145 degrees F, (63 C) 8 to 15 minutes, turning as needed. Transfer pork to carving board and potatoes to platter; tent both with aluminum foil.

Whisk 2 tablespoons (30 ml) balsamic vinegar, remaining 3 tablespoons (45 ml) oil, and reserved spice mixture together in large bowl. Carefully slide potatoes off skewers into bowl and add roasted red peppers, toasted pecans, chopped and scallions. Toss potatoes gently to combine and season with salt and pepper to taste. Cut pork into ½-inch- (1.25-cm-) thick slices. Serve with salad. Serves 4.

From America’s Test Kitchen