Archive for July, 2019

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


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


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


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


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