Eye for a Recipe

This wonderful salad from Tara O’Brady of Seven Spoons, which appeared in the Globe and Mail, takes full advantage of tomato and zucchini season. Toast bread for croutons and roast lemon for the dressing and garnish. Combine the lemon juice with basil, parsley (or other fresh herbs), vinegar, honey and chili flakes, fry the halloumi (a semi-hard, unripened brined cheese that can be fried without melting), dress the tomatoes and zucchini and combine for a delicious summer meal.

Avoiding Additives and Preservatives

I used an Ace bakery baguette and Eden Organic red wine vinegar (instead of white). Check the halloumi and chili flakes to make sure they are additive-free.

Chop tomatoes and slice zucchini

Roast lemon slices

Toast croutons in the oven

Fry halloumi

Top halloumi with tomatoes and zucchini, lemon slices, croutons and dressing

Ingredients:

1½ pounds (680 g) assorted heirloom tomatoes

1 small zucchini, sliced into thin rounds

Medium-grained kosher salt, as needed

½ loaf rustic French bread, about 8 ounces (227 g), torn

½ cup (125 ml) olive oil, plus more as needed

Freshly ground black pepper

2 lemons, preferably organic, well scrubbed

8 ounces (227 g) halloumi, sliced

¾ cup (180 ml) basil leaves, loosely packed

¼ cup (60 ml) flat-leafed parsley, loosely packed

1 tablespoon (15 ml) white wine vinegar

Pinch of sugar or honey, if needed

Dried chili flakes

Preparation:

Preheat an oven to 425°F (218°C).

Cut the tomatoes into a variety of shapes; small ones can be halved, larger ones cut into slices and wedges. Different cuts will bring texture to the salad. Gently fold the tomatoes with the zucchini in a large bowl, along with a good sprinkling of salt. Tip the tomatoes into a colander then set it over the bowl. Leave aside while you prepare the rest of the salad.

Toss the bread with a generous glaze of olive oil, about 2 tablespoons (30 ml). Season with salt and pepper. Scatter pieces on a small baking sheet.

Cut one lemon into thin rounds, removing any seeds; if you have a mandoline (or patience), slices about 1/8-inch (0.32 cm) thick is what you’re aiming for. Slice half of the second, and leave the last half whole. Coat the sliced lemons lightly with olive oil and arrange on another small baking pan or something similar. Place the half lemon alongside.

Place both sheet pans in the hot oven. Toast the bread until golden and crisp, 15 to 20 minutes, tossing once. Roast the lemon until touched with char and deeply caramelized, 12 to 15 minutes. When you open the oven to shuffle the bread, carefully remove the lemon half, using tongs. Set the lemon half aside to cool for a few minutes.

While the croutons and lemons are still in the oven, set a well-seasoned cast-iron skillet or a heavy nonstick one over medium-high heat. Without adding any oil, dry fry the halloumi until deeply coloured, about 1 minute each side. Work in batches as necessary. Arrange the slices on a serving dish.

Make the dressing by squeezing the juice from the roasted lemon into the carafe of an upright blender. Tear in the basil and parsley, then add a splash of vinegar, and 3 tablespoons (45 ml) of olive oil. Season with salt and pepper, then puree. Taste, adjust seasoning and balance with more oil or vinegar as called for, and sweeten with sugar or honey if it’s too sharp. Run the machine again, then add a pinch of chili flakes.

Once the bread and lemon slices are sufficiently tanned, build the salad atop the halloumi. First arrange the tomatoes and zucchini, followed by the croutons and lemons. Top with dressing, offering more at the table. Eat immediately. Serves 4-6.

From Tara O’Brady in the Globe and Mail

The ingredient list for this recipe is a bit long, but the results are worth it. Combine chiles, garlic, ginger, yogurt, lime juice, cilantro and spices in a blender and puree until smooth. Use the marinade for skinless boneless chicken breasts or thighs; it keeps the meat juicy and adds great flavour.

Avoiding Additives and Preservatives

Check the spices and peppers for colour and anti-caking agents. Use fresh lime juice and an all-natural yogurt; I use Astro brand.

Combine ingredients in blender

Marinate chicken and then grill under cooked through

Chile-and-yogurt-marinated grilled chicken

Ingredients:

7 dried hot chiles, broken into pieces, seeds removed

1½-inch (3.8 cm) piece ginger, peeled, coarsely chopped

4 garlic cloves

½ cup (125 ml) plain whole-milk yogurt (not Greek)

3 tablespoons (45 ml) chopped cilantro stems

3 tablespoons (45 ml) fresh lime juice

1 tablespoon (15 ml) ground coriander

1 tablespoon (15 ml) smoked paprika

1½ teaspoons (7.5 ml) crushed dried fenugreek leaves or seeds

1½ teaspoons (7.5 ml) garam masala

1½ teaspoons (7.5 ml) ground cumin

2 tablespoons (30 ml) vegetable oil, plus more for grill

1½ pounds (680 g) skinless, boneless chicken thighs, patted dry

Kosher salt

Preparation:

Place chiles in a medium bowl and pour in hot water to cover. Let sit until chiles are very soft, about 30 minutes; drain. Blend chiles, ginger, garlic, yogurt, cilantro stems, lime juice, coriander, paprika, fenugreek leaves, garam masala, cumin, and 2 Tbsp. vegetable oil in a blender until smooth. Transfer marinade to a large resealable plastic bag. Season chicken generously with salt and add to marinade. Seal bag and turn to coat chicken. Chill at least 2 hours.

Let chicken sit at room temperature 1 hour before grilling.

Prepare a grill for medium heat; oil grate. Remove chicken from marinade, letting excess drip back into bag, and grill, turning every minute or so, until beginning to char in spots, 8–10 minutes total. Transfer to a platter and let rest 5–10 minutes before serving. Serves 4. Do Ahead: Chicken can be marinated 12 hours ahead. Keep chilled.

From Bon Appetit

I prefer chicken or salmon burgers to beef, so I was looking forward to trying these chicken burgers from Canadian Living. I wasn’t disappointed — these are easy to make, hold together well and are moist and flavourful, thanks to the cheese, basil and sun dried tomatoes.

Avoiding Additives and Preservatives

Check the cheeses, buns, breadcrumbs and sun dried tomatoes for additives and preservatives. Genuine parmesan cheese is additive free. I used Tre Stelle bocconcini cheese, 4C panko breadcrumbs, D’Italiano buns and Aurora sun dried tomatoes.

These chicken burgers contain parmesan cheese and sun dried tomatoes

Serve burgers with tomato, basil and bocconcini

Ingredients:

4 slices bocconcini cheese (one 4-oz/125 g ball)

1 plum tomato sliced

4 fresh basil leaves

4 hamburger buns

Patties

1 lb (454 g) boneless skinless chicken thighs

1 egg

1 tablespoon (15 ml) water

½ onion grated

2 garlic cloves minced

1/3 cup (75 ml) grated Parmesan cheese

¼ cup (60 ml) dry breadcrumbs

2 tablespoons (30 ml) chopped fresh basil

2 tablespoons (30 ml) oil packed sun dried tomatoes

¼ teaspoon (1 ml) salt and pepper

Preparation:

Patties: In food processor, pulse chicken until coarsely ground; set aside.

In large bowl, beat egg with water; stir in onion, garlic, Parmesan cheese, bread crumbs, basil, sun-dried tomatoes, salt and pepper. Mix in chicken. Shape into four ¾ -inch (2 cm) thick patties.

Place patties on greased grill over medium heat; close lid and grill, turning once, until digital thermometer inserted sideways into centre reads 165°F (74°C), 12 to 14 minutes.

Sandwich burgers, Bocconcini, tomato and basil in buns. Serves 4.

From Canadian Living