This recipe from Canadian Living combines pork tenderloin and vegetable skewers with sweet potatoes that have been cooked, sliced and grilled. You can steam or microwave the potatoes in advance and slice and refrigerate them until ready to barbecue. If you are using wooden skewers, be sure to soak them for at least 30 minutes in water so they don’t burn up on the grill.

Avoiding Additives and Preservatives:

I use President’s Choice Old-Fashioned Dijon mustard and pure honey.

Mustard-glazed pork skewers with grilled sweet potatoes

Ingredients:

2 medium sweet potatoes, (about 800 g), peeled and cut crosswise in ½ -inch (1 cm) slices

1 tbsp (15 ml) olive oil

1 tsp (5 ml) chopped fresh thyme

¼ tsp (1 ml) each salt and pepper

2 tbsp (30 ml) grainy mustard

1 tbsp (15 ml) hot mustard

2 tsp (10 ml) liquid honey

1 clove garlic, minced

1 lb (454 g) pork tenderloin, trimmed and cut in ¾ -inch (2 cm) cubes

Half red onion, cut in 1-inch (2.5 cm) chunks

Preparation:

In shallow saucepan, pour enough water to come 1 inch (2.5 cm) up side of pan; bring to gentle simmer. Place sweet potato in steamer insert; set in saucepan. Cover and steam until tender, about 10 minutes. Instead of steaming the potatoes, you can pierce them with a fork and microwave on high, turning once, until tender-crisp, about 4 minutes. Let them cool slightly, then peel, slice and grill as directed.

Transfer sweet potatoes to rimmed baking sheet. Brush with 2 tsp (10 ml) of the oil; sprinkle with thyme and half each of the salt and pepper. Set aside.

Meanwhile, stir together grainy mustard, hot mustard, honey and garlic; set aside.

In bowl, toss pork with onion, 1 tbsp (15 ml) of the mustard mixture and the remaining oil, salt and pepper. Alternating pork and onion, thread onto metal or soaked wooden skewers.

Place skewers and sweet potatoes on greased grill over medium-high heat; close lid and grill, turning once and brushing skewers with remaining mustard mixture, until potatoes are tender and juices run clear when pork is pierced, about 10 minutes. Serves 4.

From Canadian Living

In this yummy dish from Canadian Living, quinoa is tossed with a spicy peanut dressing and topped with cooked shrimp, veggies, greens and garnishes. For more heat, add a hot chili.

Avoiding Additives and Preservatives

I used tamari instead of soy sauce and Simply Natural sriracha instead of the chili paste. Look for frozen shrimp with just salt as a preservative.

Make the spicy peanut dressing

Stir fry the shrimp

Assemble the vegetables

Cook the quinoa and toss with some of the dressing

Peanut shrimp crunch bowls

Ingredients:

Spicy peanut dressing

1/3 cup (85 ml) natural peanut butter

3 tablespoons (45 ml) white vinegar

4 teaspoons (20 ml) sodium-reduced soy sauce

4 teaspoons (20 ml) Asian chili paste (such as sambal oelek)

¼ teaspoon (1.25 ml) each salt and pepper

Bowls

1 cup (250 ml) red quinoa , rinsed

2 teaspoons (10 ml) canola oil

400 g (14 oz) large shrimp (31 to 40 count), peeled and deveined

¼ teaspoon (1.25 ml) each salt and pepper

8 cups (2 L) baby kale

2 cups (500 ml) snow peas , trimmed and halved diagonally

1 carrot , julienned

1/3 cup (85 ml) sliced red onion

½ cup (125 ml) cilantro sprigs

1/3 cup (85 ml) unsalted roasted peanuts , chopped

1 red Thai bird’s-eye pepper , sliced (optional)

4 lime wedges

Preparation:

Spicy peanut dressing

In bowl, whisk together peanut butter, vinegar, soy sauce, chili paste, salt, pepper and 1/3 cup (85 ml) water; set aside.

Bowls

In saucepan, cook quinoa according to package directions; fluff with fork.

In large nonstick skillet, heat oil over high heat; working in batches, cook shrimp, salt and pepper, stirring, until shrimp are pink and opaque throughout, 2 to 3 minutes.

Stir 1/3 cup (85 m.) of the Spicy Peanut Dressing into quinoa. Divide quinoa, shrimp, kale, snow peas, carrot and red onion among 4 bowls; drizzle each with 2 tbsp (30 ml) of the remaining Spicy Peanut Dressing. Sprinkle with cilantro, peanuts and Thai pepper (if using); serve with lime wedges. Serves 4.

From Canadian Living

This easy stir-fry from the New York Times gets a flavour boost from fresh ginger, garlic, scallions, dried chiles, cashews, dates and fresh herbs. Top with lime juice or rice vinegar and served over steamed rice.

Avoiding Additives and Preservatives

Look for sesame oil without additives, such as Spectrum Natural. Check the label on the cashews to ensure they are additive-free. I used Eden rice wine and tamari instead of soy sauce. Many kinds of dried fruit are treated with sulfites to preserve colour; I used Parnoosh dates, which are additive-free. Marukan rice vinegar contains no artificial ingredients.

Cut the chicken into bite-sized pieces

Stir fry the aromatics

Add the chicken and herbs

Sesame chicken with cashews and dates

Ingredients:

4  tablespoons (60 ml) toasted (Asian) sesame oil

1  2-inch (5 cm) piece fresh ginger, peeled and cut into about 12 “coins”

6 to 8  garlic cloves, peeled and smashed

1  bunch scallions (white and green parts), cut into 2-inch (5-cm) lengths

3 to 4  dried red chiles, or ½ teaspoon (2.5 ml) chile flakes

2  pounds (907 g) boneless chicken thighs (preferably skin on, but skinless is O.K.), cut into 2-inch (5-cm) chunks

½  cup (125 ml) toasted cashews

⅓  cup (85 ml) rice wine or dry sherry

3  tablespoons (45 ml) dark soy sauce or tamari

4  pitted dates, thinly sliced

3  cups (750 ml) fresh basil or cilantro leaves, or a combination

Rice vinegar or lime juice, to taste

Cooked rice, for serving

Preparation:

Season the chicken with salt and pepper while you heat a 12-inch (30-cm) skillet or wok over high heat until it’s very hot, at least 2 minutes.

Add 2 tablespoons (30 ml) of the sesame oil and swirl the pan; the oil should thin on contact. When the oil is hot, add the ginger, garlic, scallions and chile. Stir-fry until the garlic is golden at the edges, 2 to 3 minutes.

Add the 2 remaining tablespoons (30 ml) oil, chicken and cashews, and stir fry until it starts to brown, 4 to 5 minutes (turn down the heat if the cashews are browning too quickly). Add the rice wine, soy sauce and dates; simmer until the sauce reduces to a syrupy consistency and the chicken cooks through, 5 to 7 minutes.

Stir in the herbs, sprinkle with rice vinegar or lime juice, and serve over rice. Serves 4.

From the New York Times

Now that the weather is finally warming up, I’m in the mood for main-dish salads. This recipe from the Canadian Living Summer Collection tastes as good as it looks. Top greens, avocado, tomatoes, feta, hardboiled eggs and grilled steak with a tangy buttermilk horseradish dressing. Cook’s note: I used watercress instead of pea shoots.

Avoiding Additives and Preservatives

Check the labels of the feta, buttermilk and sour cream to ensure they are additive-free. Recently, I’ve been using Riviera Petit Pot sour cream. I used Eden Organic red wine vinegar instead of white wine vinegar and grated fresh horseradish root instead of using store-bought horseradish, which usually contains sulfites or sodium benzoate.

Steak and egg Cobb salad

Ingredients:

Buttermilk Horseradish Dressing

½ cup (125 ml) buttermilk

¼ cup (60 ml) sour cream

2 tablespoons (30 ml) white wine vinegar

2 tablespoons (30 ml) finely chopped chives

4 teaspoons (20 ml) prepared horseradish

¼ teaspoon (1 ml) each salt and pepper

Salad

2 eggs

1 beef strip loin grilling steak (about 14 oz/400 g)

1 ½ (7.5 ml) teaspoon canola oil

½ teaspoon (2.5 ml) each salt and pepper

4 cups (1 L) baby arugula

4 cups (1 L) pea shoots

Quarter small red onion , thinly sliced

1 avocado , sliced

16 cherry tomatoes , halved

½ cup (125 ml) crumbled feta cheese

Preparation:

Buttermilk Horseradish Dressing: In medium bowl, whisk together buttermilk, sour cream and vinegar; whisk in chives, horseradish, salt and pepper until combined.

Fill small saucepan with water; bring to boil over high heat. Add eggs; cook for 7 minutes. Drain and rinse under cold water until chilled, about 2 minutes; drain again. Peel off shells; cut eggs into quarters.

Meanwhile, rub steak all over with oil, salt and pepper. In cast-iron skillet, cook over medium-high heat, flipping once, until medium-rare, 3 to 4 minutes per side. Transfer to cutting board; tent with foil. Let rest for 5 minutes before thinly slicing across the grain.

Meanwhile, on large platter, combine arugula with pea shoots. Arrange red onion, avocado, tomatoes and steak over top. Sprinkle with feta. Drizzle ½ cup (125 ml) of the dressing over salad. Serve remaining dressing with salad, if desired, or reserve for another use. Serves 4.

From the Canadian Living Summer Collection 2019

The Canadian Living Summer Collection is now available on newsstands and it contains more than 100 great summer main dish and side salads. This recipe features mini potatoes and green beans tossed in a tangy chive and caper vinaigrette, topped with sliced pork rib chops.

Avoiding Additives and Preservatives

Look for additive-free capers, and mustard, such as Unico brand capers and President’s Choice Old-Fashioned Dijon.

Combine vinaigrette ingredients

Toss potatoes and green beans with vinaigrette

Top salad with sliced pork rib chops

Ingredients:

Chive Caper Vinaigrette

2 tablespoons (30 ml) extra-virgin olive oil

4 ½ (23 ml) teaspoons white vinegar

1 tablespoon (15 ml) chopped rinsed drained capers

1 tablespoon (15 ml) grainy mustard

1 clove garlic, minced

2 tablespoons (30 ml) chopped chives

1 teaspoon (5 ml) liquid honey

Salad

4 cups (1 L) green beans, trimmed

365 g mini potatoes (13 oz, about 24)

4 bone-in pork rib chops (3/4 inch/1.9 cm thick), trimmed

1 tablespoon (15 ml) extra-virgin olive oil

1 ½ (7.5 ml) teaspoon toasted caraway seeds , crushed

½ (2.5 ml) teaspoon each salt and pepper

Preparation:

Chive Caper Vinaigrette

In small bowl, whisk together oil, vinegar, capers, mustard, garlic, chives and honey.

Salad

In large pot of boiling lightly salted water, cook green beans until tender-crisp, 1 to 2 minutes. Using slotted spoon, transfer green beans to bowl of ice water to chill. Drain well; pat dry. Set aside.

In same pot, return water to boil; cook potatoes until fork-tender, about 15 minutes. Drain. Let cool enough to handle; cut potatoes in half.

Meanwhile, rub pork all over with oil, caraway seeds, salt and pepper. In nonstick skillet, cook over medium heat, flipping once, until juices run clear when pork is pierced and just a hint of pink remains inside, 6 to 7 minutes. Transfer to cutting board; tent with foil. Let rest for 5 minutes before slicing. Discard bones.

Assembly: In large bowl, toss together green beans, potatoes and Chive Caper Vinaigrette; divide among plates. Top with pork. Serves 4.

From Canadian Living

This recipe from Bon Appetit comes together quickly, making it an ideal weeknight supper. Marinate pork tenderloin in a chile-ginger-garlic-soy sauce while you chop the vegetables. Sauté the pork in batches, which will allow the pork to brown instead of steam, and set aside. Cook the carrots (I used red pepper instead) and then add the greens and toss until they wilt. Serve over steamed rice and top with a vinegar-soy-sesame oil dressing.

Avoiding Additives and Preservatives

I used Simply Natural Organic Sriracha, tamari instead of soy sauce, Eden brand sesame oil and Marukan rice vinegar. I used hot pepper flakes for a garnish instead of gochujang.

Marinate the pork

Stir fry pork in batches until seared and tender

Stir fry vegetables and add kale; heat until it wilts slightly

Spicy pork bowl with greens

Ingredients:

1 1¼-lb. (567 g) pork tenderloin

3 Tbsp. (45 ml) hot chili paste (such as sambal oelek)

2 Tbsp. (30 ml) light brown sugar

1 1″ (2.54 cm) piece ginger, peeled, finely grated

1 garlic clove, finely grated

3 Tbsp. (45 ml) soy sauce, divided

2¼ tsp. (12 ml) toasted sesame oil, divided

3 Tbsp. (45 ml) vegetable oil, divided

Kosher salt

2 medium carrots, peeled, thinly sliced

1 bunch collard greens or Tuscan kale, ribs and stems removed, leaves sliced

1 Tbsp. (15 ml) seasoned rice vinegar

Steamed white rice, thinly sliced scallions, and gochujang (Korean hot pepper paste; for serving)

Preparation:

Freeze pork tenderloin until firm around the edges, 30–45 minutes.

Combine chili paste, brown sugar, ginger, garlic, 2 Tbsp. (30 ml) soy sauce, and 2 tsp. (10 ml) sesame oil in a resealable plastic bag (or medium bowl if you aren’t feeling the plastic). Thinly slice pork with a long sharp knife. Add to marinade, seal bag, and knead to thoroughly coat. Let sit at least 10 minutes and up to 2 hours.

Heat 1 Tbsp. (15 ml) vegetable oil in a large nonstick skillet over medium-high. When oil is very hot, add half of pork in a single layer; season very lightly with salt. Cook, undisturbed, increasing heat to high if needed, until dark brown underneath, about 1 minute. Toss pork, breaking up with tongs or a wooden spoon, and continue to cook, tossing, until cooked through, about 1 minute more. Transfer to a plate. Repeat with another 1 Tbsp. (15 ml) vegetable oil and remaining pork (you may want to briefly remove skillet from heat when adding more oil so it doesn’t spatter). Wipe out skillet.

Heat remaining 1 Tbsp. (15 ml) vegetable oil in skillet over medium-high. Add carrots and cook in a single layer, undisturbed, until beginning to soften and brown underneath, about 2 minutes. Add collard greens and toss to wilt. Cook, tossing occasionally, until vegetables are crisp-tender, about 2 minutes.

Combine vinegar and remaining 1 Tbsp. (15 ml) soy sauce and ¼ tsp. (1.25 ml) sesame oil in a small bowl.

To serve, divide rice among bowls and arrange pork and vegetables over. Top each with some scallions and a spoonful of gochujang; drizzle with dressing. Serves 4.

From Bon Appetit

This Asian-inspired take on wedge salad from Food and Drink is a tasty vegetarian dish. Make the sesame-soy dressing, sauté mushrooms, scallions and ginger and set aside. Cut cabbage into wedges and top with the dressing, mushroom mixture and other ingredients. For a heartier main-course salad, add 1 cup (250 ml) cooked shelled edamame or 1½ cups (375 ml) shredded cooked chicken or cooked shrimp.

Avoiding Additives and Preservatives

I used Marukan rice vinegar, tamari instead of soy sauce and all-natural peanut butter.

Cut cabbage into wedges

Make dressing

Sauté mushrooms, onions and ginger

Top cabbage with mushroom mixture, dressing and garnishes

Ingredients:

Sesame-soy dressing

⅓ cup (80 ml) cold-pressed soybean or canola oil

¼ cup (60 ml) unseasoned rice vinegar

2 tbsp (30 ml) soy sauce

2 tbsp (30 ml) tahini or peanut butter

1 tbsp (15 ml) honey

2 tsp (10 ml) sesame oil

Hot pepper sauce

Salad

1 tbsp (15 ml) sesame seeds

2 tbsp (30 ml) cold-pressed soybean or canola oil

8 oz (225 g) cremini or white mushrooms, sliced

2 green onions, sliced

1 tbsp (15 ml) minced ginger

½ Savoy or green cabbage

Sesame-soy dressing

½ English cucumber, julienned

¼ cup (60 ml) fresh cilantro leaves, torn

Radish or mixed microgreens or seedlings

Chopped peanuts

Preparation:

For the dressing, combine soybean oil, vinegar, soy sauce, tahini, honey and sesame oil in a tall cup to use an immersion blender, or in an upright blender, and purée until thick and emulsified. Season to taste with hot pepper sauce. Use immediately or cover and refrigerate for up to 1 week (let warm slightly before using).

Heat a large skillet over medium heat. Add sesame seeds and toast, stirring, for about 3 minutes or until golden and fragrant. Immediately transfer to a bowl and let cool.

Return skillet to medium-high heat and add oil. Sauté mushrooms for about 6 minutes or until liquid is released and almost evaporated. Add green onions and ginger and sauté for 2 minutes or until mushrooms are lightly browned and onions are softened. Transfer to a bowl and let cool slightly.

Cut cabbage half vertically into 8 wedges and arrange on 4 serving plates, overlapping slightly. Pour Sesame-Soy Dressing over cabbage wedges, dividing equally, then top with mushroom mixture, carrot and cucumber. Sprinkle with cilantro, microgreens, peanuts and reserved sesame seeds. Serve immediately. Serves 4.

From Food and Drink

This tasty recipe from Real Simple combines spicy chorizo sausage with chicken thighs, scallions, red onion and garlic. Serve with a rice-pasta pilaf.

Avoiding Additives and Preservatives

I used PC chorizo, which is nitrite-free and Imagine Organic chicken stock.

Cook the dried pasta until brown and combine with the rice before adding water

Brown the chorizo

Put onions and chorizo into pan and place browned chicken on top, then roast until chicken is done

Garnish with scallion greens and serve with pilaf

Ingredients:

4 ounces (113 g) dry-cured Spanish chorizo, cut into ¼-in (0.63-cm) pieces

4 6-oz. (170 g) bone-in, skin-on chicken thighs

¾ (3.75 ml) teaspoons freshly ground black pepper

1 teaspoon (5 ml) kosher salt, divided

1½ pounds (680 g) spring onions (about 4 bunches), bottoms halved lengthwise, tops thinly sliced

1 small red onion, cut into ½-in (1.27-cm_ wedges

6 cloves garlic, smashed

1 tablespoon (15 ml_ olive oil

1 ounce (28 g) angel hair pasta, broken into 2-in (5-cm) pieces

1 small yellow onion, finely chopped

1 cup (250 ml) long-grain white rice

2 cups (500 ml) low-sodium chicken broth

Preparation:

Preheat oven to 450°F (232°C) Cook chorizo in a 12-inch (30 cm) cast-iron skillet over medium-high, stirring occasionally, until browned, about 5 minutes. Transfer to a plate using a slotted spoon.

Season chicken with pepper and ¾ tsp (3.75 ml) salt. Add to skillet, skin side down, and cook until skin is browned and crisp, about 6 minutes. Transfer to plate with chorizo.

Add halved spring onion bottoms, red onion, garlic, and chorizo to skillet and stir to combine. Place chicken, skin side up, on top of mixture and transfer skillet to oven. Roast until a thermometer inserted in thickest part of thighs registers 165°F (74°C), about 15 minutes. Remove from oven.

Meanwhile, heat oil in a medium pot over medium-high. Add pasta and cook, stirring often, until browned, about 2 minutes. Stir in yellow onion and cook, stirring occasionally, until beginning to soften, about 3 minutes. Stir in rice, broth, and remaining ¼ teaspoon (1.25 ml) salt. Bring to a boil, reduce heat to medium-low, and simmer, covered, until rice is tender, about 15 minutes. Remove from heat and let stand, covered, for 3 minutes.

Top chicken with spring onion tops and serve with rice pilaf. Serves 4.

From Real Simple

This excellent recipe from Bon Appetit is great Sunday dinner comfort food. Grind coriander and fennel seeds, combine with citrus zest, oil pepper flakes and paprika and rub the mixture over the chicken. Roast the chicken in water, wine, tomato paste and garlic. While the chicken rests, strain the sauce and pour over the chicken and potatoes. Cook’s note: I used regular paprika instead of smoked paprika. Be sure to add water partway through roasting to keep the sauce from evaporating.

Avoiding Additives and Preservatives

Check the spices to make sure they don’t contain colour or anti-caking agents. I used a white wine from Frogpond Farm with a sulfite count of less than 10 parts per million and Imagine Organic chicken stock. The No Name and Unico brands of tomato paste are additive-free.

Crush coriander and fennel seeds

Rub spiced oil into chicken

While the cooked chicken stands, strain the sauce

Citrus-and-chile-rubbed chicken with potatoes

Ingredients:

1 3½–4-lb. (1.6-1.8 kg) chicken

Kosher salt

1 Tbsp. (15 ml) coriander seeds

1 Tbsp. (15 ml) fennel seeds

Zest of 1 small orange

Zest of 1 medium lemon

¼ cup (60 ml) extra-virgin olive oil

1 Tbsp. (15 ml) mild red pepper flakes (such as Aleppo-style, Maras, or Urfa)

1 Tbsp. (15 ml) smoked paprika

¾ cup (180 ml) low-sodium chicken broth or water

½ cup (125 ml) dry white wine

1 Tbsp. (15 ml) tomato paste

4 garlic cloves, crushed

2 lb. (907 g) medium Yukon Gold potatoes, peeled

2 Tbsp. (30 ml) finely chopped parsley

Preparation:

Pat chicken dry with paper towels and season generously inside and out with salt. Tie legs together with kitchen twine. Place on a rimmed baking sheet and let sit 1 hour at room temperature.

Preheat oven to 425° F (218° C). Coarsely grind coriander and fennel seeds in spice mill or with mortar and pestle. Transfer to a small bowl and add orange zest, lemon zest, oil, red pepper flakes, and paprika; mix well. Pat chicken dry with paper towels, then rub all over with spiced oil.

Whisk broth, wine, and tomato paste in a cast-iron skillet or 3-qt. (2.8 L) enameled cast-iron baking dish to combine. Place chicken in the center and scatter garlic cloves around. Roast chicken, turning pan halfway through and adding an additional ¼ cup (60 ml) water if pan looks dry, until chicken is golden brown and an instant-read thermometer inserted into the thickest part of breast registers 155° F (68° C), 50–60 minutes (temperature will climb to 160° F/71° C as chicken rests). Transfer chicken to a cutting board and let rest 45 minutes.

Meanwhile, strain liquid left in pan through a fine-mesh sieve into a heatproof measuring glass or small bowl; discard anything in sieve. Taste; season sauce with salt if needed. Set aside.

Place potatoes in a large pot and pour in cold water to cover by 1 inch (2.54 cm). Add a large handful of salt and bring to a boil. Reduce heat to medium-low and simmer, stirring occasionally, until potatoes are fork-tender, 25–30 minutes. Drain and transfer potatoes back to pot.

Cut potatoes into large pieces (or, if you can handle the heat, break up with your hands). Pour reserved sauce over potatoes. Add parsley, season with salt, and gently toss to combine.

Place chicken on a platter and serve potatoes alongside. Serves 4.

From Bon Appetit

This recipe from Bon Appetit is easy to make, quick and tasty. Blitz hot peppers, garlic, fish sauce, salt and oil in a blender and toss with raw shrimp. After the shrimp have marinated for a few minutes, cook them in a hot pan until cooked through and slightly charred. Add basil and toss until it wilts.

Avoiding Additives and Preservatives

Cock brand fish sauce has no preservatives. Look for frozen shrimp with no additives. If buying fresh shrimp, check to make sure it has not been treated with a preservative.

Marinate shrimp in mixture of chiles, garlic, fish sauce, salt and sugar

Stir fry shrimp until cooked through and beginning to brown

Toss in basil, stir until it wilts and serve

Ingredients:

3 hot chiles, such as jalapeno, coarsely chopped

6 garlic cloves, smashed

¼ cup (60 ml) sugar

2 Tbsp. (30 ml) fish sauce

1 tsp. (5 ml) kosher salt

4 Tbsp. (60 ml) vegetable or grapeseed oil, divided

1 lb. (454 g) large shrimp, peeled, deveined

2 cups (500 ml) basil leaves (about 1 bunch)

Lime wedges (for serving)

Preparation:

Blend chiles, garlic, sugar, fish sauce, salt, and 3 Tbsp. (45 ml) oil in a blender until smooth. Transfer marinade to a medium bowl and add shrimp; toss to coat. Let sit 10 minutes.

Heat remaining 1 Tbsp. (15 ml) oil in a large nonstick skillet over medium-high. Just when oil begins to smoke and working in batches if needed, add shrimp, leaving marinade behind, and cook, turning once, until lightly charred around the edges, about 1 minute per side. Remove pan from heat. Add basil and toss vigorously until basil is wilted.

Transfer shrimp mixture to a platter. Serve with lime wedges alongside. Serves 4.

From Bon Appetit

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