Sun 9 Aug 2026

Potato, Artichoke and Green Bean Salad

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This delicious potato salad from Real Simple tosses red potatoes, green beans, onion, artichoke hearts, tomatoes and parsley in a zingy lemon-mustard-caper dressing. Boil the potatoes until tender and set aside without draining the cooking water. Cook the beans in the same water until tender. Make the dressing and marinate the onion in it for 5 minutes. Add the warm potatoes, green beans, artichokes, tomatoes and parsley and serve.

Avoiding Additives and Preservatives

Unico capers and marinated artichokes are additive-free. I used President’s Choice Old-Fashioned Dijon mustard. Use freshly squeezed lemon juice.

Potato, artichoke and green bean salad

Ingredients:

1 ½ lb (680 g) baby red potatoes

8 oz. (227 g) fresh haricots verts (French green beans), trimmed (about 2 cups/500 ml)

¼ cup (60 ml) extra virgin olive oil

2 tbsp (30 ml) drained capers, chopped if large

1 ½ tsp (7.5 ml) kosher salt

1 tsp (5 ml) Dijon mustard

1 tsp. (5 ml) grated lemon zest plus 3 Tbsp. (15 ml) fresh juice (from 1 to 2 lemons)

½ tsp (2.5 ml) freshly ground black pepper

½ cup (125 ml) thinly sliced red onion

24 oz (680 g) marinated quartered artichoke hearts, drained

1 ½ cups (375 ml) cherry tomatoes, halved

½ cup (125 ml) chopped fresh flat-leaf parsley

Preparation:

Place potatoes in a large pot; add enough cold water to cover by 1 inch (2.54 cm). Bring to a boil over high. Reduce heat to medium-high; cook until potatoes are tender when pierced with a fork, about 15 minutes. Using a slotted spoon, transfer potatoes to a colander and let drain.

Add green beans to boiling water; cook until bright green and tender-crisp, 3 to 5 minutes. Using slotted spoon, transfer to colander with potatoes and let drain. When cool enough to handle, cut potatoes into quarters or halves, depending on size.

While potatoes are cooling, whisk together oil, capers, salt, mustard, lemon zest and juice, and pepper in a large bowl. Toss in onion and let stand 5 minutes. Add warm drained potatoes and green beans; toss to coat. Stir in artichoke hearts, tomatoes, and parsley. Serve immediately or at room temperature. Serves 8.

From Real Simple

 

Sun 2 Aug 2026

Grilled Chicken Cutlets with Pesto

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This recipe, adapted from Jamie Oliver’s new cookbook Grill tops grilled chicken cutlets with a parsley pesto, bacon, greens, asparagus and peas. Make the pesto and set aside. Lightly char the scallions and lettuce. Cook the garlic, asparagus, charred scallions, lettuce and peas in a cast iron pan on top of the grill or stove. Cook the bacon on the grill or in a pan. Grill the cutlets. To serve, plate the vegetables and top with sliced chicken and pesto.

Avoiding Additives and Preservatives

Check the dried spices and pistachios to make sure they don’t contain colour or anti-caking agents. I used Tre Stelle feta and Free From bacon, which are free of additives.

Grilled chicken cutlets with pesto

Ingredients:

1 lemon

1 clove of garlic

Salt

Pepper

1 bunch of flat-leaf parsley, coarsely chopped

¼ cup (60 ml) shelled unsalted pistachios

3 tbsp (45 ml) extra-virgin olive oil, divided

1 pinch of dried red pepper chili flakes

1 oz (28 g) feta cheese

4 scallions

1 head of romaine lettuce

6 oz (170 g) asparagus

1 cup (250 ml) fresh or frozen peas

2 5-oz (142 g) skinless, boneless chicken breasts

2 slices of bacon

Preparation:

Finely grate and reserve the lemon zest. To make the pesto, peel and thinly slice the garlic and set half aside. Place the remaining garlic, a pinch of salt, chopped parsley, pistachios, 2 tbsp (30 ml) of the oil, juice from the lemon, chili flakes and feta in a food processor and combine until still a little chunky.

Cook the scallions and lettuce on a grill or in a pan until lightly charred and transfer to a cutting board.

Add the reserved garlic to the pan with remaining 1 tbsp (15 ml) oil. Trim the asparagus and charred scallions and slice, leaving the asparagus tips whole. Slice the lettuce. Add the asparagus scallions and lettuce to the pan with the garlic and add a pinch of salt and pepper and a splash of water. Cook until softened, then add the peas and cook until the peas are tender.

Slice the chicken breasts in half lengthwise almost all the way through, then open each one and flatten. Toss in a bit of oil, season with salt and pepper and grill until cooked through, about 7-10 minutes. Cook the bacon on the grill or in a pan.

Plate the vegetables and bacon, slice and add the chicken, then spoon pesto on top. Serves 2.

From Grill by Jamie Oliver

 

Sun 26 Jul 2026

Classic Pasta Salad

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Pasta salads are a summer staple for us and this recipe from Chatelaine introduced me to a great tip: if you can, cook the pasta the night before and refrigerate it until you are ready to assemble and dress the salad. Cooling pasta in the fridge overnight allows it to firm up, so it will have a firmer texture and won’t absorb all the dressing and dry out.

Avoiding Additives and Preservatives

I use Eden Organic red wine vinegar, which contains only naturally occurring sulphites.

Classic pasta salad

Ingredients:

Salad

8 oz (227 g) rotini, fusilli or gamelli pasta

1 cup (250 ml) cherry tomatoes, halved

1 cup (250 ml) diced cucumber

2 tbsp (30 ml) minced parsley

Vinaigrette

¼ cup (60 ml) olive oil

2 tbsp (30 ml) red or white wine vinegar

1 tsp (5 ml) minced garlic

1 tsp (5 ml) kosher salt

¼ tsp (1.25 ml) pepper

1 shallot, finely chopped

Preparation:

Cook pasta in salted water, following package directions, until al dente. Drain and rinse under cold water. Refrigerate overnight if possible.

Vinaigrette: Whisk oil with vinegar, garlic, salt, pepper and shallot in a large bowl.

Add pasta, tomatoes, cucumber and parsley to bowl. Toss to combine. Serves 6.

From Chatelaine

 

Sun 19 Jul 2026

Grilled Shrimp with Charmoula Sauce

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This recipe from America’s Test Kitchen combines grilled shrimp with tangy charmoula, a condiment that originated in North Africa. For the sauce, combine pepper, onion and spices in a pan and cook until the vegetables soften. Add cilantro and lemon juice just before serving. Cook’s note: I made the sauce on the stovetop instead of the barbecue and I used parsley instead of cilantro. If you are using wooden skewers, be sure to soak them in water for at least 30 minutes so they don’t burn up on the grill.

Avoiding Additives and Preservatives

Check the dried spices to be sure they don’t contain colour or anti-caking agents. Use freshly squeezed lemon juice. Look for shrimp preserved in salt only.

Grilled shrimp with charmoula sauce

Ingredients:

Sauce

1 small red bell pepper, stemmed, seeded, and diced very small (about ½ cup/125 ml)

4 tablespoons (60 ml) extra-virgin olive oil

½ small red onion, minced (about ⅓ cup/82.5 ml)

1 teaspoon (5 ml) paprika

½ teaspoon (2.5 ml) ground cumin

¼ teaspoon (1.25 ml) cayenne pepper

3 medium cloves garlic, minced or pressed through a garlic press (about 1 tablespoon/15 ml)

⅛ teaspoon (0.6 ml) table salt

Disposable 10-inch (25-cm) aluminum pie plate

⅓ cup (82.5 ml) minced fresh cilantro leaves

2 tablespoons (30 ml) fresh lemon juice from 1 lemon

Shrimp

1 ½ pounds (680 g) extra-large shrimp, peeled and deveined, tails left on

2-3 tablespoons (30-45 ml) olive oil for brushing skewers

¼ teaspoon (1.25 ml) sugar

Lemon wedges for serving

Preparation:

Sauce

Combine oil, bell pepper, onion, paprika, cumin, cayenne, garlic, and salt in pan. Cook over hot side of grill, stirring occasionally, until vegetables soften, about 5 minutes (2 or 3 minutes longer if using gas grill); transfer to cooler side of grill and proceed to grill shrimp, adding cilantro and lemon juice just before serving.

Shrimp

Pat shrimp dry with paper towels. Thread shrimp onto 3 skewers, alternating direction of heads and tails. Brush both sides of shrimp with oil and season lightly with salt and pepper. Sprinkle one side of each skewer with sugar.

Light large chimney starter filled with charcoal and allow to burn until coals are fully ignited and partially covered with thin layer of ash, about 20 minutes. Empty coals into grill; build modified two-level fire by arranging coals to cover one-half of grill, piling them about 3 briquettes high, leaving other half empty. Position cooking grate over coals, cover grill, and heat until hot, about 5 minutes; scrape grate clean with grill brush.

Set disposable aluminum pie plate with sauce ingredients over hot side of grill and cook, stirring occasionally, until hot, about 1 1/2 minutes; transfer plate to cooler side of grill. Place shrimp skewers, sugared sides down, on hot side of grate; use tongs to push shrimp together on skewer if they have separated. Grill shrimp, uncovered, until lightly charred, 4 to 5 minutes. Using tongs, flip and grill until second side is pink and slightly translucent, 1 to 2 minutes longer.

Using potholder or oven mitt, carefully lift each skewer from grill; use tongs to slide shrimp off skewers into pie plate with sauce. Toss shrimp and sauce to combine and transfer pie plate to hot side of grill; cook, stirring, until shrimp are opaque and fully cooked, about 30 seconds. Remove from grill, add remaining sauce ingredients and toss to combine. Transfer to serving platter and serve immediately with lemon wedges. Serves 4.

From America’s Test Kitchen

 

Sun 12 Jul 2026

Honey Sesame Halloumi Spinach Salad

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If you are looking for a tasty, light meal on a warm summer day, try this salad from NYT Cooking. Make the dressing and toss it with the chickpeas, tomatoes and spinach. Sear the halloumi until browned on both sides. Add lemon juice, honey and sesame seeds to the pan and toss until the halloumi is glazed. Arrange halloumi on top of salad and serve.

Avoiding Additives and Preservatives

Use freshly squeezed lemon juice and pure honey. I used Kevala organic tahini and President’s Choice halloumi, which are free of additives and preservatives. Unico and Blue Menu chickpeas are free of additives and preservatives or you can soak and cook 1 cup (250 ml) of dried chickpeas. Make sure the sesame seeds do not contain preservatives or anti-caking agents.

Honey sesame halloumi spinach salad

Ingredients:

4 tablespoons (60 ml) fresh lemon juice, divided

3 tablespoons (45 ml) olive oil, divided

1 tablespoon (15 ml) tahini

1 tablespoon (15 ml) plus 1 teaspoon (5 ml) honey, divided

1 (15-ounce/443 ml) can chickpeas, rinsed

2 cups (500 ml) cherry tomatoes, halved

5 packed cups (1.25 L) baby spinach

Salt

8 ounces (227 g) halloumi, cut into ½- to ¾-inch- (1.25- to 1.88-cm-) thick slices, blotted dry

1 tablespoon (15 ml) white sesame seeds

Preparation:

In a large serving bowl, whisk together 3 tablespoons (45 ml) of lemon juice, 2 tablespoons (30 ml) olive oil, the tahini and 1 teaspoon (5 ml) honey until smooth. Toss in the chickpeas, tomatoes and spinach; season with salt and set aside.

Heat the remaining 1 tablespoon (15 ml) olive oil in a medium skillet over medium-high heat until hot. Add the halloumi to the pan; cook until the bottom is browned and it easily releases, 2 to 3 minutes. Use tongs to flip the halloumi and cook until just browned on the other side, about 1 minute more.

Top the halloumi with the remaining 1 tablespoon (15 ml) lemon juice, 1 tablespoon (15 ml) honey and the sesame seeds, and shake the pan to mix it together. Continue to turn the halloumi over, using them to stir the liquid and honey together, until browned all over and coated with the glaze and any seeds in the skillet, 1 to 2 minutes more. (If the honey threatens to burn, remove from the heat.)

Arrange the glazed halloumi on top of the salad and serve right away. Serves 2-4.

From NYT Cooking

 

Sun 5 Jul 2026

Greek Chicken Orzo Salad

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Greek Chicken Orzo Salad

This recipe from Half Baked Harvest is great for a summer lunch or dinner. Combine all the dressing ingredients in a large bowl. Grill the chicken and chop into bite-sized pieces. Cook the orzo, drain and add to bowl with the salad dressing. Add the chicken and remaining ingredients and serve warm or cold. Cook’s note: I did not use pesto or pepperoncini. I garnished the salad with basil leaves. I used half the amount of orzo called for in the recipe.

Avoiding Additives and Preservatives

I used Eden Organic red wine vinegar, President’s Choice Old-Fashioned Dijon mustard, Acetaia La Bonissma balsamic vinegar, Tre Stelle feta and Martelli black olives. All are free of additives. Use pure honey and freshly squeezed lemon juice. I have not been able to find pepperoncini that do not contain sulphites. You can omit them or substitute additive-free pickled jalapeno peppers, such as La Costena brand.

Greek chicken orzo salad

Ingredients:

Dressing

2/3 cup (165 ml) extra virgin olive oil

¼ cup (60 ml) red wine vinegar

2 tablespoons (30 ml) lemon juice

1 tablespoon (15 ml) honey

1 tablespoon (15 ml) Dijon mustard

1 shallot, chopped

½ cup (125 ml) chopped herbs, dill, basil, oregano, and/or thyme

Kosher salt and black pepper

Salad

1 pound (454 g) boneless skinless chicken tenders (omit if vegetarian)

1/3 cup (82.5 ml) basil pesto

2 tablespoons (30 ml) balsamic vinegar

1 pound (454 g) dry orzo

2 cups (500 ml) cubed feta cheese

2 cups (500 ml) cherry tomatoes, halved

2-3 Persian cucumbers chopped

1 cup (250 ml) pitted kalamata olives

2 roasted bell peppers, sliced

¼ cup (60 ml) chopped pepperoncini

Preparation:

To make the dressing, combine all ingredients in a large salad bowl.

Toss the chicken with pesto and balsamic vinegar. Set your grill, grill pan, or skillet to medium-high heat. Grill the chicken until cooked through, about 8-10 minutes. Give it a chop.

Bring a large pot of salted water to a boil. Boil the pasta to al dente. Drain. Add the hot orzo to the salad bowl full of dressing. Toss, toss! Add the chicken, feta, tomatoes, cucumbers, olives, peppers, and pepperoncini. Toss, toss! Serve warm or cold. The salad will develop more flavour as it sits. Serves 6.

From Half Baked Harvest

 

Sun 28 Jun 2026

One-Pan Mediterranean Shrimp

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This simple one-pan recipe from America’s Test Kitchen is quick and tasty. Slice and roast potatoes. Toss shrimp with seasoning. Flip potatoes and scatter shrimp and feta over top. Roast until shrimp are cooked through. Sprinkle olives and parsley over top and drizzle with oil before serving. Cook’s note: I omitted the lemon zest and wedges.

Avoiding Additives and Preservatives

Look for frozen shrimp preserved in salt only. Check the dried spices to make sure they don’t contain colour or anti-caking agents. Tre Stelle feta is free of additives. I used Martelli black olives, which are additive free.

One-Pan Mediterranean Shrimp

Ingredients:

1 ½ pounds (680 g) Yukon Gold potatoes, peeled and sliced ½ inch (1.25 cm) thick

2 fennel bulbs, stalks discarded, bulbs halved lengthwise and cut into 1-inch- (2.54-cm-) thick wedges through stem end

3 tablespoons (45 ml) extra-virgin olive oil, plus extra for drizzling

Salt and pepper

2 pounds (900 g) jumbo shrimp, peeled, deveined, and tails removed

2 teaspoons (10 ml) dried oregano

1 teaspoon (5 ml) grated lemon zest, plus lemon wedges for serving

4 ounces (113 g) feta cheese, crumbled (1 cup/250 ml)

½ cup (125 ml) pitted kalamata olives, halved

2 tablespoons (30 ml) chopped fresh parsley

Preparation:

Adjust oven rack to lower-middle position and heat oven to 450 degrees F (232 C). Toss potatoes, fennel, 2 tablespoons (30 ml) oil, 1 teaspoon (5 ml) salt, and ¼ teaspoon (1.25 ml) pepper together in bowl. Spread vegetables in single layer on rimmed baking sheet and roast until just tender, about 25 minutes.

Pat shrimp dry with paper towels. Toss shrimp, oregano, lemon zest, remaining 1 tablespoon (15 ml) oil, ½ teaspoon (2.5 ml) salt, and ¼ teaspoon (1.25 ml) pepper together in bowl.

Using spatula, flip potatoes and fennel so browned sides are facing up. Scatter shrimp and feta over top. Return to oven and roast until shrimp are cooked through, 6 to 8 minutes. Sprinkle olives and parsley over top and drizzle with extra oil. Serve with lemon wedges. Serves 4-6.

From America’s Test Kitchen

 

Sun 21 Jun 2026

Roasted Pepper, White Bean and Mozzarella Salad

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This delicious and nutritious salad from NYT Cooking takes only a few minutes to make. Whisk together the dressing ingredients in a large bowl. Add the peppers and beans and toss to combine. Add mozzarella, seasoning and little more oil. Scatter the basil over the salad and serve. Cook’s note: I used dill instead of basil. You can buy canned beans or soak and cook 1 cup (250 ml) of dried beans. If you want to make the roasted red peppers at home, heat the oven to 425 degrees F (218 C). Place 4 whole bell peppers (any colour) on a sheet pan, drizzle with olive oil and roast for 35 to 40 minutes, rotating halfway through, until the peppers are blackened and collapsed. Remove from the oven and allow to cool. Carefully peel away the skin and discard the core and seeds.

Avoiding Additives and Preservatives

Acetaia La Bonissma balsamic vinegar has no added sulphites. I buy it at my local Loblaws store. Pilaros and Unico roasted peppers are free of additives, as are Blue Menu beans. I used Tre Stelle fresh mozzarella.

Roasted pepper, white bean and mozzarella salad

Ingredients:

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

2 tablespoons (30 ml) balsamic vinegar

1 large garlic clove, finely grated

Salt and pepper

1 (16-ounce/475 ml) jar roasted red peppers (preferably fire roasted), drained

2 (15-ounce/425 g) cans cannellini beans, rinsed

8 ounces (227 g) fresh mozzarella

Handful torn basil leaves

Preparation:

To a large bowl, add olive oil, vinegar and garlic. Season generously with salt and pepper and whisk to combine.

Tear the red peppers into strips, each about 1-inch (2.54-cm) thick. Add the peppers and beans to the bowl and toss to combine.

Transfer the mixture to a shallow serving dish or rimmed plate. Tear the mozzarella into bite-size chunks and nestle them among the beans and peppers. Season well with salt and pepper and drizzle with more olive oil.

Scatter the basil leaves over and serve. Serves 4.

From NYT Cooking

 

Sun 14 Jun 2026

Honey Baked Chicken Drumsticks

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This sheet-pan recipe from NYT Cooking combines chicken drumsticks and root vegetables with a delicious honey sauce. Marinate the chicken for 1 to 24 hours in advance of baking. Pour the chicken and marinade in pan, add the vegetables and toss to coat. Roast for 30 minutes. Remove the pan from the oven, increase the oven temperature, turn the chicken and vegetables, drizzle with honey and butter and roast for another 10-15 minutes. Toss the cooked chicken and vegetables in the sauce and serve garnished with scallions.

Avoiding Additives and Preservatives

Allen’s apple cider vinegar is additive free. Use tamari instead of soy sauce. Check the dried spices to make sure they don’t contain colour or ant-caking agents. Use butter that contains only milk or cream, no colour.

Honey baked chicken drumsticks

Ingredients:

2 tablespoons (30 ml) olive oil

2 tablespoons (30 ml) apple cider vinegar

1 tablespoon (15 ml) soy sauce

2 teaspoons (10 ml) ground ginger

1 ½ teaspoons (7.5 ml) onion powder

6 tablespoons (90 ml) honey, preferably clover

Coarse kosher salt and black pepper

8 skin-on chicken drumsticks

1 pound (454 g) root vegetables (any mix of carrots, parsnips and potatoes), cut into 1 ½ -inch (3.8-cm) pieces

4 tablespoons (60 ml) unsalted butter, cut into pieces

2 large scallions, thinly sliced crosswise

Preparation:

In a large bowl, stir together the olive oil, vinegar, soy sauce, ground ginger, onion powder, 4 tablespoons (60 ml) honey, 2 teaspoons (10 ml) salt and 1 teaspoon (5 ml) pepper. Add the chicken and turn to coat. If you have the time, cover and refrigerate for 1 to 24 hours.

Heat the oven to 425 degrees F (218 C).

Pour the chicken and all of its marinade into a 13-by-9-inch (33-by-22-cm) baking pan (preferably metal). Add the root vegetables and toss to coat in the marinade, then spread the chicken and vegetables in a snug but single layer. Roast for 30 minutes.

Remove the pan from the oven and turn up the heat to 450 degrees F (232 C). Turn the chicken and vegetables in the pan juices, then drizzle all over with the remaining 2 tablespoons honey and top with the butter. Continue roasting until the pan sauce is sticky and the chicken and vegetables are browned, 10 to 15 minutes.

To serve, tilt the pan to collect the sauce in one corner, then spoon it over the chicken and vegetables to make them glossy. Scatter over the scallions and serve directly from the pan. Serves 4.

From NYT Cooking

 

Sun 7 Jun 2026

Spinach and Feta Lentil Bowls

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This recipe from NYT Cooking is healthy, hearty and delicious. Blanch the greens and cook the eggs in boiling water. Remove the greens and eggs but reserve the boiling water. Add the lentils and simmer until they are tender but not mushy. While the lentils are cooking, squeeze the water from the greens and transfer them to a large bowl. Peel and halve the eggs. Drain the lentils, rinse with cold water and stir in oregano, crushed red pepper flakes and salt. Drizzle oil and lemon juice over the greens and season. Divide lentils, greens, feta and eggs among bowls and serve. Cook’s note: I omitted the lemon wedges.

Avoiding Additives and Preservatives

Check the dried spices to make sure they don’t contain colour or anti-caking agents. Tre Stelle or Krinos feta cheese is free of additives.

Spinach and feta lentil bowls

Ingredients:

Salt

1 pound (454 g) bitter greens, such as kale, mustard greens or escarole, tough stems removed, leaves sliced 1 inch (2.54 cm) thick

4 large eggs

1 pound (454 g) mature spinach, stems removed, leaves sliced 1inch (2.54 cm) thick (or use baby spinach)

1½ cups (375 ml) green or black lentils

2 teaspoons (10 ml) dried oregano, plus more for serving

1 teaspoon (5 ml) crushed red pepper, plus more for serving

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

1 lemon, halved

6 to 8 ounces (170 to 227 g) feta

Preparation:

Bring a very large pot of salted water to a boil (the water should taste salty). Add the bitter greens and eggs and boil for 4 minutes, then add the spinach. Continue to cook until the greens are softened and dark green, 2 more minutes. Use a slotted spoon to transfer the greens and eggs to a fine-mesh sieve to cool and drain; reserve the boiling water.

To the boiling water, add the lentils. Reduce heat and simmer until tender but not mushy, 10 to 20 minutes. When the lentils are just about done, transfer the eggs to a cutting board. Squeeze and press the greens to remove excess water, then transfer them to a bowl and set aside.

Drain the lentils in the fine-mesh sieve. Rinse the lentils under cold water and shake to dry. Right in the sieve, stir the oregano and crushed red pepper into the lentils; add more salt and crushed red pepper until the lentils are punchy.

Add the olive oil to the greens and stir to combine. Squeeze half the lemon over the greens and stir to combine. Season to taste with salt. Quarter the remaining lemon half for serving and slice or crumble the feta. If eating right away, peel the eggs.

Divide the lentils, greens, feta, eggs and lemon wedges among 4 bowls or airtight containers. Drizzle with oil, oregano and crushed red pepper. Serve immediately or refrigerate in airtight containers for up to 4 days. Serves 4.

From NYT Cooking

 

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