Four new recipes to try this summer

By Allan Britnell, Editor-in-Chief, News Canada 

(NC) For many of us, summer is our favourite time of the year. In large part, that’s because we get to enjoy the outdoors – and indulge in picnics, host backyard barbecues or find any excuse we can to gather with friends and family over a meal. Here are four recipes to add to your summer cookout repertoire.

Bacon, Broccoli and Blueberry Salad

One of the most delicious things about summer is a seasonal salad that you can feel good about eating. Bonus points if it helps the planet. You can do both with this recipe by choosing local blueberries, or foraging for them, and adding bacon from a carbon-neutral food company like Maple Leaf Foods. Cheers to a mouthwatering meal, perfect for an eco-friendly summer soiree.

Prep time: 5 to 15 minutes
Makes: 4 to 6 servings

Ingredients:

• 375 g Maple Leaf Lazy Maple Natural Bacon, chopped into ¾-inch pieces
• 200 g broccoli florets, blanched and cooled
• 1 pint (0.6 L) of blueberries
• 1/3 cup (80 ml) feta, crumbled
• 2 tbsp (30 ml) slivered almonds, toasted

Dressing:

• ¼ cup (60 ml) extra virgin olive oil
• 2 tbsp (30 ml) honey
• 3 tbsp (45 ml) apple cider vinegar
• ½ tbsp (7.5 ml) bacon grease
• Salt and pepper, to taste

Directions:

1. Heat skillet over medium-high heat. Cook bacon, stirring frequently until just crisp, about 4 to 6 minutes. Move onto paper towel-lined platter. Reserve ½ tbsp (15 mL) of bacon grease.
2. In a small bowl, combine all the ingredients for the dressing and whisk well.
3. Add broccoli, blueberries, feta and half the bacon to a large bowl and drizzle dressing over top. Toss well to coat.
4. Garnish with remaining bacon, almonds and extra feta if desired.

Tip: Make it ahead. Double the recipe for the dressing and keep in an airtight container for up to a week.

Find more summer recipes at mapleleaf.ca/recipes.

Mexican Tostadas Made with Ontario-grown Vegetables

Many of the ingredients for tasty and nutritious Mexican, Jamaican or Caribbean recipes are grown right here in Ontario, giving you an international flavour with local flair. Try these Mexican tostadas featuring locally grown tomatoes, green onions, celery, parsley, coriander, onion and garlic as a quick weekday supper option.

Prep time: 15 minutes
Cook time: 15 minutes
Servings: 4

Ingredients:

• 4 tomatoes, coarsely chopped
• 2 green onions, sliced
• 1/2 cup (125 ml) chopped celery
• 1 tbsp (15 ml) chopped fresh coriander or parsley
• 1 tbsp (15 ml) red wine vinegar
• 1/2 tsp (2 ml) ground cumin
• 1/2 tsp (2 ml) crushed red pepper flakes
• 1/2 tsp (2 ml) salt
• 8 corn tortillas
• 1 lb (500 g) lean ground beef
• 1 onion, chopped
• 1 clove garlic, minced
• 1 cup (250 ml) tomato sauce
• 1 tsp (5 ml) chili powder

Optional garnishes:

• Sour cream
• Chopped green onion

Directions:

1. In a medium bowl, combine tomatoes, green onions, celery, coriander, vinegar, cumin, red pepper flakes and salt. Cover and set aside.
2. In a small dry skillet, over medium heat, toast tortillas until lightly browned and crisp on both sides. Set aside.
3. In a large nonstick skillet, cook ground beef, onion and garlic over medium heat, stirring and breaking up meat with a wooden spoon, until browned. Drain off any excess fat.
4. Stir in tomato sauce, chili powder and salt. Reduce heat to low and simmer until thickened, about 5 minutes.
5. To serve, place tortillas on plates and spoon beef mixture evenly over each. Top with reserved tomato mixture, sour cream and green onions, if using. Serve immediately.

Learn more about Ontario-grown fruits and vegetables at ofvga.org.

Prosciutto and Cheese Flatbread Pizza:

This fresh and shareable Prosciutto di Parma and Grana Padano cheese focaccia recipe satisfies hunger cravings and can spark joy in the kitchen. Perfect for family cooking nights or a fun snack to whip up with friends, this recipe is sure to be a hit on TikTok and at your dining table.

Prep time: 15 minutes
Cook time: 20 - 25 minutes
Makes: 4 - 6 servings

Ingredients:

• 500 g (18 oz) prepared pizza dough
• 3 tbsp (45 ml) olive oil
• Fresh rosemary (optional)
• Small bunch of arugula
• 6 slices Prosciutto di Parma
• 115 g (4 oz) shaved Granda Padano cheese

Directions:

1. Preheat oven to 400°F (200°C).
2. Line a baking sheet with parchment paper (approximately 18" x 13" rimmed baking sheet or larger).
3. Place dough on baking sheet. Let it sit at room temperature for about 15-20 minutes to relax and come to room temperature.
4. Drizzle about 2 tbsp (30 ml) of olive oil over the pizza dough.
5. Use your fingers to shape dough into an oval using the full surface of the baking sheet.
6. Sprinkle with fresh rosemary leaves if using.
7. In the preheated oven, bake the dough for 20-25 minutes, or until golden brown and cooked through.
8. Remove from oven and sprinkle arugula evenly over the pizza; then arrange slices of the prosciutto and evenly distribute shaved cheese over the dough.
9. Drizzle with remaining olive oil while it’s still warm.
10. Let the focaccia cool slightly before slicing into squares or wedges.

Shopping Tip: If you’re looking for authentic products from Europe (such as Prosciutto di Parma and Grana Padano cheese), look for stamps that have a PDO label. PDO stands for “protected designation of origin,” meaning that it is authentic and produced in the region of origin.

Find more recipes at prosciuttodiparma.com.

Flaxseed-Crusted Salmon

Want a simple, tasty recipe? Look no further than this protein-packed, flaxseed-crusted salmon. Flaxseeds and salmon are two of the most nutrient-dense foods out there. Both contain an abundance of omega-3 fatty acids, which can help decrease inflammation if you live with a chronic condition like arthritis.

Prep time: 10 minutes
Cook time: 12-15 minutes
Total time: 25 minutes
Makes: 4 servings

Ingredients:

• 4 tbsp (60 ml) soy-sauce substitute (such as tamari sauce or liquid aminos)
• 1½ tbsp (2-3 ml) garlic paste
• 1 lemon, juiced
• 1 tbsp (15 ml) Dijon mustard
• 2 tbsp (30 ml) extra virgin olive oil
• Salt and black pepper to taste
• 4 salmon fillets, about 4 oz each

Flaxseed crust

• ¼ cup (60 ml) quinoa flakes
• ¼ cup (60 ml) whole flaxseeds
• 1 tbsp (15 ml) parsley, dried
• 1 tbsp (15 ml) oregano, dried

Directions:

1. In a medium bowl, combine soy-sauce substitute, garlic paste, lemon juice, mustard, olive oil, salt and pepper. Place salmon in the bowl and coat well with the mix. Cover with plastic wrap and refrigerate for up to 1 hour.
2. In a shallow bowl, mix the quinoa flakes, flaxseeds, parsley and oregano.
3. Preheat oven to 425°F (220°C). Prepare a baking sheet with non-stick foil.
4. Transfer the salmon fillet to the dry mixture. Gently press the salmon on all sides over the crumbs, so it sticks well.
5. Arrange salmon fillets on the baking tray. Bake for about 12-15 minutes, or until the fish flakes easily with a fork.
6. If you want a crispier crust, use the oven’s broiler on high for 1-2 minutes to crisp the top slightly.
7. Serve with a salad and garnish with lemon wedges.

Find more anti-inflammatory recipes at arthritis.ca.

Attention editors: Feel free to use one, two, three or all four of these articles in your layout. If you use less than four, remember to modify the intro accordingly: “Here are X recipes to add to your summer cookout repertoire.”