This recipe from the New York Times combines tangy lime-soaked shrimp with the bounty of the season — fresh chiles, chives, tomatoes, shallots, cucumber and cilantro. Marinate the shrimp while you make the dressing and prep the veggies. Caramelize the cucumber and corn in a hot skillet, then combine with the tomatoes and shallots and half the dressing. Quickly cook the shrimp in the same pan then add to the vegetables and toss with more dressing.

Avoiding Additives and Preservatives

Look for frozen shrimp with only salt added and use freshly squeezed lime juice. I used Cock brand fish sauce, which is additive-free.

Cook the cucumber and corn until soft and beginning to brown

Add the corn and cucumbers to the other vegetables

Spicy shrimp with blistered cucumber, corn and tomatoes

Ingredients:

Shrimp

½  cup (125 ml) fresh lime juice (from 3 to 4 limes)

3  tablespoons (45 ml) olive oil

2  teaspoons (10 ml) grated ginger

1  large garlic clove, grated

Kosher salt and black pepper

1 pound (454 g) jumbo shrimp, peeled and deveined, tails removed

Dressing

1  serrano or Fresno chile, thinly sliced, plus more to taste

2  tablespoons (30 ml) finely chopped chives or scallions, plus more to taste

1  tablespoon (15 ml) fish sauce, plus more to taste

1  teaspoon (5 ml) light brown sugar, plus more to taste

Salad

2  medium tomatoes, cored and cut into ½ -inch (1.25-cm) wedges

1  medium shallot, thinly sliced into rings

1 ½  cups (375 ml) roughly chopped seedless cucumber (such as English or Persian), cut into ½ -inch (1.25-cm) pieces

1 ½  cups (375 ml) raw corn kernels (from about 2 ears of corn)

¼  cup (60 ml) cilantro (optional), leaves and tender stems, roughly chopped

Flaky sea salt (optional), for serving

Preparation:

In a large bowl, whisk together ¼ cup (60 ml) lime juice, 1 tablespoon (15 ml) olive oil, plus the ginger and garlic; season well with salt and pepper. Add the shrimp, toss to coat and set aside.

Make the dressing: In a medium bowl, whisk together the remaining ¼ cup (60 ml) lime juice with the chile, chives, fish sauce and brown sugar until it dissolves. Taste and adjust seasonings accordingly.

In a large bowl, gently combine the tomatoes and shallot and set aside.

Heat a large cast-iron skillet over medium-high until very hot, about 2 minutes. Add the remaining 2 tablespoons (30 ml) oil and when it shimmers, add the cucumbers and corn. Season with salt and pepper. Allow the vegetables to cook, undisturbed, until they begin to brown and caramelize in spots, 2 to 3 minutes. Cook, stirring occasionally, until golden all over, 4 to 6 minutes. Remove from heat and allow to cool slightly, then toss with the tomato-shallot mixture and half the dressing.

Wipe out the pan and heat over medium-high. Leaving the marinade behind and discarding it, add shrimp to the pan and sear until just cooked through, 1 to 2 minutes each side. Alternatively, grill over medium heat, 2 to 3 minutes a side. Add the shrimp to the salad, gently toss to coat and serve on a large platter or in a large bowl. Drizzle with remaining dressing and scatter with cilantro and flaky sea salt, if using. Serves 4.

From the New York Times

The tomatoes are ripe and the temperatures are hot so it’s a perfect time to make this no-cook pasta sauce from Bon Appetit. Blitz tomatoes, garlic, hot pepper flakes and salt in a food processor, then add cherry tomatoes, olives, capers and oil. When the pasta is ready, add it to the sauce, along with some parsley and butter.

Avoiding Additives and Preservatives

I used President’s Choice green olives stuffed with garlic and Unico capers; both are free of additives. Use butter that contains only cream, without colour added.

Spaghetti with no-cook puttanesca sauce

Ingredients:

2 beefsteak tomatoes (about 1 lb./454 g), halved crosswise, seeds removed

2 garlic cloves, finely grated

1 tsp. (5 ml) crushed red pepper flakes

2 tsp. (10 ml) kosher salt, plus more

1½ cups (375 ml) cherry tomatoes, halved

1 cup (250 ml) Castelvetrano or other green olives, crushed, pits removed

2 Tbsp. (30 ml) drained capers

¼ cup (60 ml) extra-virgin olive oil, plus more for drizzling

12 oz. (340 g) spaghetti

¼ cup (60 ml) finely chopped parsley

3 Tbsp. (45 ml) unsalted butter, cut into pieces

Preparation:

Pulse beefsteak tomatoes, garlic, red pepper flakes, and 2 tsp. (10 ml) salt in a food processor until smooth; transfer sauce to a large bowl and mix in cherry tomatoes, olives, capers, and ¼ cup (60 ml) oil.

Cook spaghetti in a large pot of boiling salted water, stirring occasionally, until al dente. Drain pasta, reserving ¼ cup (60 ml) pasta cooking liquid.

Add pasta, parsley, and butter to sauce. Toss vigorously with tongs, adding a splash of pasta cooking liquid or more as needed to create an emulsified sauce that coats pasta. Divide among bowls and drizzle with more oil. Serves 4.

From Bon Appetit

Whether it’s from the farmers’ market, the supermarket or your own back yard, there’s nothing like a big bunch of fragrant basil. While this wonderful herb is at its peak, whip up this luscious pesto from Bon Appetit to freeze or use right away as a pasta sauce.

Avoiding Additives and Preservatives

Make sure the pine nuts do not contain additives and the butter contains only cream, with no colour added. Genuine Parmesan is additive-free.

Adding butter makes the sauce even more luscious.

Pasta with pesto

Ingredients:

½ cup (125 ml) pine nuts

3 oz. (85 g) Parmesan, grated (about ¾ cup/185 ml)

2 garlic cloves, finely grated

6 cups (4.5 L) basil leaves (about 3 bunches)

¾ cup (185 ml) extra-virgin olive oil

1 tsp. (5 ml) kosher salt

2 tbsp. (30 ml) unsalted butter, cut into pieces

¼ cup (60 ml) pasta cooking liquid

12 oz. (340 g) dried spaghetti or other long pasta

Grated Parmesan for serving

Preparation:

Preheat oven to 350° F (177° C). Toast pine nuts on a rimmed baking sheet, tossing once halfway through, until golden brown, 5–7 minutes. Transfer to a food processor and let cool. Add cheese and garlic and pulse until finely ground, about 1 minute. Add basil and place the top back on. With the motor running, add oil in a slow and steady stream until pesto is mostly smooth, with just a few flecks of green, about 1 minute. Season with salt.

Do Ahead: Pesto can be made 1 day ahead. Top with ½” oil to prevent browning. Cover with plastic wrap, pressing directly onto surface, and chill. You can also freeze it.

Cook 12 oz. dried pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving ½ cup (125 ml) pasta cooking liquid.

Place pesto and 2 Tbsp. (30 ml) unsalted butter, cut into pieces, in a large bowl. Add pasta and ¼ cup (60 ml) pasta cooking liquid. Using tongs, toss vigorously, adding more pasta cooking liquid if needed, until pasta is glossy and well coated with sauce. Season with salt.

Divide pasta among bowls. Top with finely grated Parmesan. Serves 4.

From Bon Appetit

This salad from Canadian Living is easy, quick and tasty. Marinate shrimp, grill corn, remove the kernels and toss with red pepper, red onion and dressing. Grill the shrimp and serve over the salad. Cook’s note: The easiest way to grill the shrimp is to put them on wooden or metal skewers. If using wooden ones, be sure to soak them first so they don’t burn up on the grill.

Avoiding Additives and Preservatives

Use frozen shrimp with only salt added, fresh lime juice, tamari instead of soy sauce and a sesame oil without preservatives, such as Spectrum Natural. Blue Menu black beans are additive-free.

Grilled shrimp with corn and black bean salad

Ingredients:

1 lb (454 g) raw jumbo shrimp

1 tablespoon (15 ml) vegetable oil

1 tablespoon (15 ml) lime juice

1 teaspoon (5 ml) soy sauce

1 teaspoon (5 ml)sesame oil

½ teaspoon (2.5 ml) pepper

2 cloves garlic minced

Corn and black bean salad

3 cobs of corn corn

1 can black bean drained and rinsed

1 sweet red pepper diced

½ cup (125 ml) chopped red onion

½ cup (125 ml) coriander leaf coarsely chopped

3 tablespoons (45 ml) vegetable oil

3 tablespoons (45 ml) lime juice

½ teaspoon (2.5 ml) salt

½ teaspoon (2.5 ml) ground cumin

¼ teaspoon (1.25 ml) pepper

1 Boston lettuce, leaves separated

Preparation:

Peel off shrimp shells, leaving tails on; cut each shrimp lengthwise down back and gently pull out dark vein running down back. In bowl, combine oil, lime juice, soy sauce, sesame oil, pepper and garlic. Add shrimp; toss to coat. Cover and refrigerate for 1 hour.

Meanwhile, husk corn. Place on greased grill over medium-high heat. Close lid and cook, turning occasionally, until kernels are tender and grill-marked, about 15 minutes. Slice off kernels to make 1-½ cups (375 mL); place in bowl. Add black beans, red pepper, onion and coriander.

In small bowl, whisk together oil, lime juice, salt, cumin and pepper. Pour over corn mixture; toss to coat.

Place shrimp on greased grill over medium-high heat. Close lid and cook, turning once, until shrimp are pink, about 6 minutes.

Divide lettuce leaves among plates. Top with salad then grilled shrimp. Serves 4.

From Canadian Living

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

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