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

This arugula-almond pesto from Martha Stewart is quick and easy to make, colourful and bursting with flavour. Just whirl arugula, almonds, garlic lemon juice, Parmesan cheese and olive oil in your food processor and then toss with the pasta of your choice. Penne rigate has ridges, which help the sauce cling to the pasta.

Avoiding Additives and Preservatives

Check the almonds to be sure they do not contain preservatives and use fresh lemon juice, not a concentrate. Check the label of the cheese to make sure it does not contain preservatives or colour – I use Splendido brand.

Arugula and almonds replace basil and pine nuts in this pesto

Penne rigate with arugula-almond pesto

Ingredients:

5 ounces (141 g) baby arugula, some leaves reserved for garnish

3 tablespoons (45 ml) blanched almonds, toasted and chopped (2 ounces/56 g)

1 small clove garlic, chopped

3 tablespoons (45 ml) fresh lemon juice

¼ cup (60 ml) grated Parmesan (1 ounce/28 g)

Coarse salt

½ cup (125 ml) extra-virgin olive oil, plus more for drizzling

1 pound (454 g) penne rigate

Preparation:

Combine arugula, almonds, garlic, lemon juice, and cheese in the bowl of a food processor; season with salt. Pulse until coarsely pureed. With motor running, slowly add oil, processing to a paste.

Bring a large pot of water to a boil; add salt. Cook pasta until al dente, according to package instructions. Drain; transfer pasta to a bowl. Add pesto and toss to coat evenly. Drizzle with oil, garnish with arugula leaves, and serve immediately. Serves 4.

From Martha Stewart Living

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