Eye for a Recipe

These tasty beef and vegetable skewers reach a whole new level when topped with a parsley-basil pesto vinaigrette. Use any remaining vinaigrette to toss with grilled potatoes or other vegetables.

Avoiding Additives and Preservatives

Look for a red wine vinegar with no sulfites added, such as Eden Organic brand.

Use fresh parsley and basil for the vinaigrette

Combine the herbs with garlic, vinegar, salt and oil

Cut the meat and vegetables in chunks that are about the same size

Cook on a greased grill, basting with the vinaigrette

Provençale Beef Brochettes

Ingredients:

1 lb (500 g) steak cut into 1½-inch (3.8 cm) cubes

1 red onion

1 each sweet red and green pepper

1 small eggplant

12 mushroom caps

Olive oil

Pesto Vinaigrette

3 large garlic cloves, quartered

1 tsp (5 ml) salt

2 cups (500 ml) packed fresh parsley

1 cup (250 ml) packed fresh basil

3 tbsp (45 ml) red wine vinegar

1 tsp (5 ml) granulated sugar

⅔ cup (150 ml) olive oil

Preparation:

Pesto Vinaigrette

In food processor, puree garlic and salt. Add parsley and basil and process into fine paste.

With motor running, add vinegar and sugar, then oil in thin, steady stream. Season with pepper to taste. Makes 1 cup (250 ml).

Cut beef into 1½-inch (3.8 cm) cubes and cut vegetables into similar-sized chunks.

Thread steak, onion, peppers, eggplant and mushrooms onto skewers and brush with oil.

Place skewers on greased grill over high heat. Cook for 2 minutes. Reserving half of pesto vinaigrette, brush some of the remaining vinaigrette over the brochettes. Serves 4.

From Canadian Living’s Best Barbecue Cookbook

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

Ingredients:

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

Preparation:

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

Plenty, by Yotam Ottlenghi is a fabulous cookbook filled with unusual and delicious vegetable recipes. This pasta and fried zucchini recipe is a great way to use up your overflowing zucchini and herb gardens. Cook’s Note – You can substitute peas for the edamame.

Fry the zucchini until golden brown

Make the basil sauce

Pasta and Fried Zucchini Salad

Avoiding Additives and Preservatives

I use Eden Organic brand red wine vinegar, which contains only naturally occurring sulfites. Unico capers are additive-free and look for mozzarella with no preservatives or colour.

Ingredients:

2/3 cup (150 ml) sunflower oil

3 medium zucchini, cut into ¼-inch-thick (0.6 cm) slices

1 ½ tablespoons (25 ml) red wine vinegar

¾ cup (175 ml) frozen edamame

2 cups (500 ml) basil leaves, coarsely chopped

¼ cup (60 ml) parsley leaves

1/3 cup (75 ml) olive oil

Salt and freshly ground black pepper

9 ounces (255 g) penne or other short pasta

Zest of 1 lemon, grated

1 ½ tablespoons (25 ml) capers

7 ounces (198 g) buffalo mozzarella, torn into chunks

Preparation:

Bring a large pot of salted water to a boil.

While you’re waiting, in a medium saucepan or skillet, heat sunflower oil over medium-high heat. Fry zucchini slices in batches for about 3 to 4 minutes, flipping once, until golden on both sides.

Drain in colander, then transfer to a large bowl and pour vinegar on top. Set aside.

In the hot water, cook edamame for 3 minutes. Drain and run under cold water and set aside to dry.

Combine half of basil and all of the parsley and olive oil in a food processor or blender. Blend until smooth, then season with salt and pepper.

Cook pasta until al dente; drain and rinse under cold water. Transfer pasta back to empty pot. Add fried zucchini and any juices, basil-parsley oil, edamame, lemon zest, capers and mozzarella. Stir gently together, then season generously with salt and pepper. Right before you serve it, stir in remaining basil leaves. Serves 4.

From Plenty, by Yotam Ottolenghi

This recipe from the Barefoot Contessa is one of my favourite pasta salad recipes. Fresh tomatoes, black olives, fresh mozzarella and sun-dried tomatoes are tossed with cooked pasta and then dressed with a tangy vinaigrette. Top with grated Parmesan and chopped basil and you have a wonderful side dish or vegetarian lunch.

Avoiding Additives and Preservatives

It can be difficult to find sun-dried tomatoes packed in oil that do not contain sulfites. You can dry your own, or look for a sulfite-free brand, such as Mediterranean Organic. Check the ingredients on the olives and fresh mozzarella. I use Pilaros olives (available at Costco) and Tre Stella bocconcini cheese. Red wine vinegar can contain sulfites – I used Eden Organic brand. Unico capers are additive free. Make sure the Parmesan does not contain colour.

Fresh and sun-dried tomatoes, olives and fresh mozzarella

Pasta with sun-dried tomatoes

Ingredients:

½ pound (225 g) fusilli (spirals) pasta

Kosher salt

Olive oil

1 pound (454 g) ripe tomatoes, medium-diced

¾ cup (188 ml) good black olives, such as kalamata, pitted and diced

1 pound (454 g) fresh mozzarella, medium-diced

6 sun-dried tomatoes in oil, drained and chopped

For the dressing:

5 sun-dried tomatoes in oil, drained

2 tablespoons (30 ml) red wine vinegar

6 tablespoons (90 ml) good olive oil

1 garlic clove, diced

1 teaspoon (5 ml) capers, drained

2 teaspoons (10 ml) kosher salt

3/4 teaspoon (3 ml) freshly ground black pepper

1 cup (250 ml) freshly grated Parmesan

1 cup (250 ml) packed basil leaves, julienned

Preparation:

Cook the pasta in a large pot of boiling salted water with a splash of oil to keep it from sticking together. Boil for 12 minutes, or according to the directions on the package. Drain well and allow to cool. Place the pasta in a bowl and add the tomatoes, olives, mozzarella, and chopped sun-dried tomatoes.

For the dressing, combine the sun-dried tomatoes, vinegar, olive oil, garlic, capers, salt, and pepper in a food processor until almost smooth.

Pour the dressing over the pasta, sprinkle with the Parmesan and basil, and toss well. Serves 6-8.

From the Barefoot Contessa

We love chicken wings and this recipe from the LCBO is a new favourite. Toss the wings in dried basil, olive oil, lemon juice, garlic powder, salt and pepper and then coat them with a mixture of Parmesan cheese, panko bread crumbs and lemon zest. Bake them for 30-40 minutes and serve. They are savoury, crunchy and addictive! Cook’s note – be sure to zest the lemon before squeezing it.

Avoiding Additives and Preservatives

Use freshly squeezed lemon juice. Check the ingredients for the dried spices to be sure they don’t contain colour or anti-caking agents. Look for panko and Parmesan with no artificial ingredients. I use President’s Choice Parmesan and ShaSha brand breadcrumbs, which are similar to panko in texture but are made from spelt.

Toss the wings with basil, oil, lemon juice, garlic powder, salt and pepper

Toss with panko and Parmesan and place on baking sheet

Pesto chicken wings

Ingredients:

2 tbsp (30 ml) dried basil leaves

2 tbsp (30 ml) olive oil

2 tbsp (30 ml) lemon juice

2 tsp (10 ml) garlic powder

½ tsp (2 ml) salt

½ tsp (2 ml) pepper

2 lbs (1 kg) chicken winglets and drumettes

½ cup (125 ml) finely grated Parmesan cheese

1/3 cup (80 ml) panko bread crumbs

2 tsp (10 ml) lemon zest

Preparation:

Preheat oven to 425 degrees F (220 degrees C). Line a large rimmed baking sheet with parchment paper or non-stick foil.

In a large bowl, whisk together basil, olive oil, lemon juice, garlic powder, salt and pepper. Add wings and toss well.

In a second large bowl, stir together Parmesan, bread crumbs and lemon zest. Toss wings in Parmesan mixture to coat well.

Spread wings out on baking sheet and sprinkle with any remaining Parmesan mixture. Roast, turning once, until golden brown and crisp, 30 to 40 minutes. Serves 2-4.

From the LCBO What’s For Dinner publication

Insalata Caprese is one of my favourite dishes, so when I saw this recipe in an ad for chicken I thought I’d try it. It’s very simple—mix oil, salt, pepper, garlic, lemon juice and lemon zest in a baking dish, add thin chicken breasts, top with stock, tomato, cheese slices and basil and bake. It looks great, tastes great and is ready in 30 minutes.

Avoiding Additives and Preservatives

Use fresh lemon juice and a stock with all-natural ingredients, such as Imagine brand. The fresh mozzarella, also known as bocconcini, should have no colour or preservatives. I use Tre Stella brand.

Place tomato slices and cheese on top of chicken before baking

I served the Caprese Chicken with noodles and broccolini

Ingredients:

1 tbsp (15 ml) olive oil

¼ tsp (1 ml) salt

¼ tsp (1 ml) ground black pepper

1 large clove garlic, minced

Zest of 1 lemon, divided

1 tsp (5 ml) fresh lemon juice

1 lb. (454 g) skinless boneless chicken breasts, pounded thinly

¼ cup (60 ml) chicken stock or water

5 large tomato slices

4 medium balls of fresh mozzarella cheese, each sliced into 3 pieces

5 fresh basil leaves, chopped

Preparation:

Preheat oven to 375 degrees F (190 degrees C). Mix together oil, salt, pepper, garlic, lemon juice and ½ the lemon zest in a 9 x 13 inch (3.5 L) ovenproof baking dish. Add chicken, turning to coat, and allow to stand for 5 to 10 minutes.

Pour stock over chicken and top with tomato, cheese slices and basil.

Bake for 15-20 minutes or until chicken reaches internal temperature of 170 degrees F (77 degrees C). Sprinkle with remaining lemon zest before serving. Serves 3-4.

From mapleleafprime.ca

This delicious baked pasta from the April 2014 issue of Food and Wine features a sauce made of roasted tomatoes, garlic, thyme and basil. The roasted tomatoes are added to sautéed onion, crispy pancetta and olives. Meanwhile, roast some broccoli. Cook the rigatoni and stir into the sauce, along with the broccoli, ricotta, Parmigiano-Reggiano and more fresh basil. This would be a great dish for Sunday brunch or a weeknight supper.

Avoiding Additives and Preservatives

Use butter with only a single ingredient: cream. I used nitrite-free bacon instead of pancetta and President’s Choice garlic-stuffed olives, which are all-natural. Check the labels on the ricotta and Parmigiano-Reggiano to make sure they don’t contain colour or artificial ingredients.

Place fresh herbs on tomatoes prior to roasting

Roast the broccoli

The roasted tomatoes form the basis of the sauce

Combine sauce, broccoli and ricotta

Place in baking dish and sprinkle with Parmigiano

Baked rigatoni with broccoli, green olives and pancetta

Ingredients:

2 tablespoons (30 ml) unsalted butter, plus more for greasing

1 ½ pounds (680 g) plum tomatoes, halved lengthwise

3 garlic cloves, crushed

2 thyme sprigs

½ cup (125 ml) torn basil leaves, plus 1 basil sprig

3 tablespoons (45 ml) extra-virgin olive oil

Kosher salt

Freshly ground black pepper

1 ½ pounds (680 g) broccoli, cut into small florets and stems reserved for another use

One 4-ounce (113 g) slice of pancetta, finely diced

1 large onion, very finely chopped

1 cup (250 ml) pitted green olives, such as Castelvetrano, halved

1 pound (454 g) rigatoni

2 cups (500 ml) fresh ricotta cheese

¾ cup (175 ml) freshly grated Parmigiano-Reggiano cheese

Preparation:

Preheat the oven to 425° F (232° C) and butter a 9-by-13-inch (23-by-33 cm) ceramic or glass baking dish. On a rimmed baking sheet, toss the tomatoes, garlic, thyme and basil sprigs with 1 tablespoon (15 ml) of the olive oil and season with salt and pepper. Roast for about 20 minutes, until softened and browned in spots; let cool. Discard the thyme and basil sprigs and coarsely chop the tomatoes and garlic, reserving any juices.

Meanwhile, on another rimmed baking sheet, toss the broccoli florets with 1 tablespoon (15 ml) of the olive oil and season with salt and pepper. Roast for 15 minutes, or until crisp-tender. Leave the oven on.

Meanwhile, in a large, deep skillet, heat the remaining 1 tablespoon (15 ml) of olive oil. Add the pancetta and cook over moderately high heat, stirring occasionally, until browned and nearly crisp, about 5 minutes. Add the onion and cook, stirring occasionally, until softened, about 5 minutes. Stir in the olives, tomatoes and garlic and the 2 tablespoons (30 ml) of butter; keep warm.

In a pot of salted boiling water, cook the rigatoni until al dente. Drain, reserving 1¼ (300 ml) cups of the cooking water. Stir the pasta into the skillet along with the reserved cooking water, broccoli, ricotta, torn basil and ½ (125 ml) cup of the Parmigiano. Season with salt and pepper. Transfer the pasta to the prepared baking dish. Sprinkle the remaining ¼ cup (60 ml) of Parmigiano on top and bake for 15 minutes, until bubbling and browned on top. Let stand for 5 minutes before serving. Serves 6.

From the April 2014 issue of Food and Wine