Niagara Peach, Blueberry & Arugula Salad with Feta

This healthy and colourful Summer Salad makes the most of fresh ripe Ontario peaches and wild blueberries when their at their peak during the hot humid months of July and August. Scattered over a bed of peppery baby arugula with some chopped celery and crumbled Greek feta with a drizzle of olive oil or simple vinaigrette is all that is needed to dress this gustatory ode to summer.

Peach, Blueberry & Arugula Salad with Feta

Serves 4

4 cups wild baby arugula

2 celery stalks, finely chopped

2 ripe peaches, peeled and cut into slices

1/2 cup wild Ontario blueberries

1/4 cup Greek feta, crumbled

1 tbsp olive oil 

1/2 tsp Maldon salt

Please the arugula on a large platter and top with the sliced peaches, chopped celery, wild blueberries and crumbled feta. Drizzle with a little olive oil and sprinkle with a dash of Maldon salt, if desired.

Swordfish with Leek, Shiitake & Fava Succotash

There's no other fish quite like swordfish. When marinating this succulent fish, my mantra is usually 'less is more' — a little lemon juice and olive oil, and that's it. However, this intense marinade of soy sauce, Dijon mustard, lemon juice and cumin melt into these meaty kebabs, yielding richly flavoured moist morsels of succulent fish — a robust departure from my normal comfort zone. Served with a lively succotash of sautéed leeks, plump shiitake mushrooms and bright green fava beans with a hint of fresh thyme and chopped mint, makes this dish a delicious and comforting summertime meal. Using the freshest possible produce makes any dish look and taste better. One of the pleasures of a summer garden is having fresh fragrant herbs at your fingertip, to add to recipes and or garnish platters of cooked fish or seafood salads. 

Grilled Swordfish Kebabs with Leek, Shiitake & Fava Succotash
Serves 2

Soy & Dijon Marinade:
1/8 cup extra-virgin olive oil
1/8 cup soy sauce
1/8 cup freshly squeezed lemon juice
1 tbsp Dijon mustard
1 tsp cumin
1/2 tsp freshly ground black pepper
1/4 tsp kosher salt
1 lb swordfish, cut into 1 to 1 1/2-inch chunks for kebabs
1 red onion, peeled and cut into 1-inch pieces
2 bamboo skewers, pre-soaked
Fresh chives and mint for garnish

Leek, Shiitake & Fava Succotash:
1 leek
1/2 pound shiitake mushrooms, trimmed and sliced 1/4-inch thick

1 cups fava beans, cooked and peeled
1 tsp fresh mint, finely chopped
1/2 tsp fresh thyme, chopped

3 tbsp olive oil
, divided
Kosher salt and black pepper


Combine the olive oil, soy sauce, lemon juice, mustard, cumin, pepper and salt in a large bowl, and whisk together to make the marinade. Add the pieces of swordfish and toss gently to coat. Cover, or transfer to a resealable plastic bag, and refrigerate for 1 to 3 hours.

Trim the leek by removing the root and tough green ends. Cut in half lengthwise then slice into 1/8-inch pieces and soak in cold water for 5-10 minutes, to rinse off any dirt. Drain the leeks using a small sieve and set side. 

Preheat and outdoor grill or oven broiler. Make the swordfish kebabs by threading each piece of fish and red onion alternately onto each skewer and baste the kebabs with the remaining marinade. Grill, rotating the kebabs, until the fish is nicely browned and just cooked through, about 6-8 minutes. 

While the fish is cooking, heat 2 tablespoons of olive oil over medium heat, and sauté the leeks until they begin to soften, about 2-3 minutes, seasoning with salt and pepper to taste. Add the shiitakes and fresh thyme and sauté until tender, about 3 more minutes. In another small saucepan, sauté the cooked fava beans and fresh mint in a tablespoon of olive oil over medium-high heat for a few minutes, so that they become slightly caramelized and crispy, then add to the leek and mushroom mixture.

To serve, spoon the leek, mushroom and fava succotash onto 2 warmed plates and arrange a fish kebab on top. Garnish with some green chives, a sprig of fresh mint and a chive blossom.

Bon Appétit Mint & Cumin Spiced Lamb Chops

Ideally suited for summer grilling, Rack of Lamb is one of my favourite cuts of meat, and when sliced into single or double chops and marinated in a fragrant rub of shallots, fresh mint, parsley, cumin, paprika, all spice, crushed red pepper flakes and garam masala, the flavours are positively intoxicating. Blended together in a food processor, and loosened with a soupçon of vegetable oil to produce a thick paste, the marinade is simply massaged into the lamb chops and then abandoned to works it's magic for an hour or so. Grilled with some fresh Ontario asparagus, they can be cooked beside one another for an absolutely delicious summertime meal when it's just too hot to do anything else.



Mint And Cumin Spiced Lamb Chops
Serves 2
Recipe courtesy of Bon Appétit Magazine

1 scallion, peeled and quartered
1/2 cup fresh flat-leaf parsley leaves 
1/2 cup fresh mint leaves
1/2 tbsp ground cumin
1/2 tbsp paprika
1 tsp allspice
1/2 tsp crushed red pepper flakes
1/2 tsp ras-el-hanout or garam masala
2 tsp vegetable oil
1 New Zealand rack of lamb, sliced into single lamb chops
1 cup Tzatziki as a condiment, if desired


Pulse the scallion, cilantro, parsley, mint, cumin, paprika, allspice, red pepper flakes, garam masala and vegetable oil in a food processor until it is very finely chopped and becomes a thick paste. Place the lamb in a large dish and rub with spice mixture, then cover and chill for at least 2 hours. Prepare an outdoor grill for medium-high heat and oil grate. Grill lamb to desired doneness, about 3 minutes per side for medium-rare. Let rest at least 5 minutes before serving.

Ina's Foolproof Baby Back Ribs with Barbecue Sauce

One of Ina Garten's sensational summer recipes is her Foolproof Ribs with Barbecue Sauce, and her secret to perfect grilled ribs — cook them in the oven first! "There are two great benefits of this method: first, instead of fussing with the heat of the coals, all I have to do is put the ribs in the oven, set a timer and forget about them; and second, I can make them ahead! Early in the day, I'll roast the ribs, and just before serving, I'll fire up the grill and barbecue them". She created this recipe after making three types of barbecue sauces: one mustardy, one tomatoey, and one Asian. When she tasted them, like Goldilocks, the first one was too mustardy, the second was too tomatoey, and the third was too Asian! So she decided to try combining the three, and it turned out being the best sauce she'd ever tried. This is the result, and it's her favourite to this day — and our too!



Ina's Foolproof Baby Back Ribs with Barbecue Sauce
Serves 6-8
Recipe courtesy of Ina Garten

Ribs:
5 lb Baby Back or St. Louis Style Ribs 
2 tsp Kosher salt
1 tsp ground black pepper

Barbecue Sauce:
1/2 tbsp crushed red pepper flakes
1/2 cup vegetable oil
1 1/2 cups finely chopped yellow onion
1 tbsp minced garlic, about 3 cloves
1 cup tomato paste
1 cup cider vinegar
1 cup honey
1/2 cup Worcestershire sauce
1 cup Dijon mustard
1/2 cup soy sauce
1 cup hoisin sauce
2 tbsp chili powder
1 tbsp ground cumin


For the sauce, heat the oil in a large saucepan over low heat, add the onions and cook for 10 to 15 minutes, until the onions are translucent but not browned. Add the garlic and cook for one more minute. Add the tomato paste, vinegar, honey, Worcestershire, mustard, soy sauce, hoisin sauce, chili powder, cumin, and red pepper flakes. Bring to a boil, then lower the heat and simmer uncovered for 30 minutes. Use the sauce immediately or pour into a container and refrigerate for several weeks.

Preheat the oven to 350°F. Line a baking sheet with aluminum foil and place the ribs meat side up, then sprinkle them with 2 teaspoons salt and 1 teaspoon of black pepper. Pour the BBQ sauce generously on each rack and cover the ribs loosely with aluminum foil. Bake for 1 1/2 hours for baby back and 1 3/4 hours for St. Louis Style ribs, until the meat is very tender when tested with a fork. As soon as the ribs are out of the oven, spread them generously with additional BBQ sauce. They can be grilled right away or refrigerated to grill later.

About 40 minutes before you want to serve, heat an outdoor grill to medium-high heat, and brush the cooking grate with vegetable oil to keep the ribs from sticking. Place the ribs on the grill ribs-side down, and grill lid-down for 5 minutes. Turn the ribs meat-side down, put the lid back down, and grill for another 4-5 minutes, until nicely browned. Place on a cutting board, cover tightly with aluminum foil, and allow the ribs to rest for 10 minutes. Cut into ribs into serving portions and serve hot with extra BBQ sauce on the side. Delicious served with my tried-and-true Jalapeño Corn Pudding
 and homemade cole slaw.

Thai-Style Cold Noodles with Red Curry Sauce

A simple pasta with complex flavours, this Thai-inspired Cold Noodles with Spicy Red Curry and Peanut Sauce is the perfect thing for a hot summer evening. Cold noodles are unique to Asian cooking, and the mouth watering combination of peanut butter, red curry paste, rice vinegar, lime juice, cilantro and chopped scallions come together to create a thick and velvety spicy sauce. Topped with sesame seeds and chopped cilantro, these noodles are a flexible dish that can be eaten either warm or cold, and can also be adapted to your favourite noodle, from Japanese buckwheat soba noodles, Thai rice noodles, Chinese egg noodles or even fettuccine, linguine or spaghettini. The sauce is so delicious, it could even be used as a marinade or dipping sauce for grilled chicken, pork, fish or seafood.

Cold Noodles with Spicy Red Curry Sauce

Serves 4-6

12 oz fettuccine, Chinese egg noodles, or soba noodles

2/3 cup peanut butter

1 tbsp red curry paste

2 tsp rice vinegar

1 lime, juiced 

1/3 cup of fresh cilantro, plus more for sprinkling

1 tsp red pepper flakes

1/2 cup water

3 green onions, thinly sliced

1 tsp kosher salt

1 tbsp sesame seeds, for garnish

In a large pot of boiling water, cook the noodles until al dente. Reserve about 1/2 cup of the cooking water, then drain in a colander and rinse under cold running water until chilled. Shake out the excess water and blot dry. Meanwhile, purée the peanut butter, curry paste, vinegar, lime juice, cilantro, salt and red pepper flakes and water in a food processor or blender until smooth. In a large bowl, toss the noodles with the peanut sauce and sliced green onions and mix well, until the noodles are well coated. Season to taste with salt and stir in some of the reserved cooking liquid from the pasta to loosen the sauce, if necessary. Serve the noodles in a decorative bowl or platter, and garnish with sesame seeds and more cilantro.

Gluten-Free Venetian Carrot Cake: A Nigella Original

Not all carrot cakes are created equal, especially where Nigella is concerned. This recipe, "originating from Venetian Jews, which sounds refreshingly medieval, made as it is from ground almonds, rather than flour, is enriched with eggs and olive oil and studded with rum-soaked sultanas." As she admits, "it's not much to look at'"– a golden disc about half the height of one layer of an ordinary cake – but it's incredibly moist and deliciously nutty, with a lovely citrus kick too. It's also gluten and lactose-free, for those who are sensitive to such things, but quite delicious in its own right. For a taller moister version, simply use a smaller 6-inch springform pan, cook it a little longer and the results are absolutely scrumptious.



Gluten-Free Venetian Carrot Cake 
Serves 8-10
Recipe courtesy of Nigella Lawson

Carrot Cake:
3 tbsp pine nuts
2 medium carrots, about 8 oz
3 oz golden sultanas
2 1/4 fl oz rum
5 oz white granulated sugar
4 1/2 fl oz olive oil, plus extra for greasing
1 tsp vanilla extract
3 large eggs
9 oz ground almonds
1/2 tsp ground nutmeg, or to taste
1/2 lemon, finely grated zest and juice

Cream Cheese Frosting: 
8 oz cream cheese
3 cups icing sugar
1/2 tsp vanilla


Preheat the oven to 350°F. Line the base of a 9-inch round springform cake pan* with baking parchment and grease the sides with olive oil. Toast the pine nuts by browning in a dry frying pan, then set aside. Grate the carrots in a food processor or with a coarse grater, then wrap in a clean kitchen towel and wrap them, to soak up excess liquid, then set aside.

Put the golden sultanas in a small saucepan with the rum, bring to the boil, then turn down and simmer for 3 minutes. Whisk the sugar and oil until creamily and airily mixed, then add the vanilla extract and eggs and, when well whisked, fold in the ground almonds, nutmeg, grated carrots, golden sultanas with any rum that clings to them, and finally, the lemon zest and juice.

Scrape the mixture into the prepared cake tin and smooth the surface with a rubber spatula. The batter will be very shallow in the tin. Sprinkle the toasted pine nuts over the cake and put it into the oven for 30–40 minutes, or until the top is risen and golden and a skewer inserted into the centre comes out sticky but more or less clean. Remove from the oven and let the cake sit in its tin on a wire rack for 10 minutes, then un-spring and leave it on the rack to cool.

To make the frosting, beat the cream cheese in a standing mixer, until smooth, then add the sugar and vanilla, and mix until light and fluffy. To assemble the cake, place the carrot cake on a serving platter and spread with cream cheese frosting, and serve.


* NOTE: I used a 6-inch round springform pan for a taller cake and adjusted the baking time to 70 minutes, then turned off the oven and let the cake rest inside for another 10-15 minutes, so that the centre was cooked through.

Tuna Salad with Avocado, Hard Boiled Eggs & Sprouts

Low calorie, low carb and a great source of Omega-3, this simple, light and delicious Tuna Salad recipe makes an easy weekday dinner paired with sliced avocado, hard boiled eggs and some fresh tomatoes. Topped with a mound of flavourful onion sprouts and dressed with a tangy vinaigrette, outdoor summer dining doesn't get any easier, healthier or more satisfying.

Tuna Salad with Avocado, Hard Boiled Eggs & Sprouts

Serves 2

10 oz canned tuna, drained and flaked

1/2 cup diced English cucumber

3 green onions, finely chopped

2 tsp fresh squeezed lemon juice

1 lemon, zested

2 tbsp fresh dill, finely chopped

1/3 cup mayonnaise or Greek yogurt

1/2 tsp salt

1/4 tsp black pepper

6 oz mixed greens

2 large eggs, hard boiled, peeled and halved

1 avocado, peeled and sliced

6 grape tomatoes, halved

1 package onion sprouts, for garnish

Maldon salt and fresh cracked black pepper

Vinaigrette:

3 tbsp extra virgin olive oil

1 tbsp white wine vinegar or lemon juice

2 tsp Dijon mustard

1 large garlic clove, minced

Fresh cracked black pepper and salt, to taste

Add the olive oil, vinegar, Dijon and minced garlic together in a small bowl and whisk until well combined. Season with fresh cracked black pepper and salt to taste. Combine tuna, diced cucumber, green onions, lemon juice, zest, dill, mayonnaise, salt and pepper in a large bowl and stir well. Toss the mixed greens with some vinaigrette to taste, then arrange on 2 plates and top with a generous scoop of the tuna mixture. Top with a handful of onion sprouts and garnish with sliced avocado, tomatoes and hard boiled eggs. Season with Maldon salt and fresh ground black pepper to taste and drizzle with more vinaigrette if need.