Tag Archives: summer recipes

Strawberry Rhubarb Dessert Empanadas with Quick Salsa

Strawberry Rhubarb Dessert Empanadas With a Quick Fruit Salsa

Empanadas are those wildly popular half-moon shaped pastries seen throughout Latin America, and commonly stuffed with savoury ingredients like seafood, meat and cheese, and that’s just the beginning. These portable pies are the original “hot pockets”, and can also be filled with beautiful seasonal fruit and enjoyed on-the-go.

Strawberry Rhubarb Dessert Empanadas with Quick Salsa

Strawberry Rhubarb Dessert Empanadas with Quick Salsa

Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 2 hours (accounts for chill time)
Servings: 10

Ingredients:

Dough
1 cup all-purpose flour
1 Tbsp granulated sugar
tsp salt
½ cup cold unsalted butter, cubed
⅓ cup 2% Greek yogurt or Balkan-style yogurt
2-3 Tbsp ice water
1 egg, beaten
1 tsp water

Filling
1 ¼ cups chopped rhubarb, cut in ½-inch pieces
½ cup hulled strawberries, cut in ½-inch pieces
½ cup granulated sugar
2 Tbsp cornstarch
2 tsp granulated sugar (optional)

Rhubarb Strawberry Salsa
⅓ cup finely chopped rhubarb
3 strawberries, hulled and finely chopped
1 Tbsp finely chopped mint
1 tsp granulated sugar

Kitchen Tip: To freeze your overflowing rhubarb bounty, peel off excess tough fibres and trim the ends. Wash, dry and cut in 1-inch pieces and freeze on a tray. Store in small resealable freezer bags, removing excess air for up to 6 months, and enjoy the blushing fruit throughout the year.

Directions:

Dough
1. In a large bowl, whisk flour, sugar and salt. Add butter; using hands, rub together until coarse crumbs form. Stir in yogurt and cold water until ragged dough forms.
2. Transfer to a floured surface; gather and lightly knead into a ball. Wrap in plastic wrap and flatten into disc. Refrigerate until firm, 1 hour or up to 2 days.
3. On a floured surface, roll out dough to ¼-inch thickness. Using a 5-inch round cookie cutter, cut out 10 rounds, re-rolling scraps. Refrigerate until firm, if needed.
4. Preheat oven to 400°F and line a baking sheet with parchment paper.

Filling
1. In a bowl, toss rhubarb, strawberries, sugar and cornstarch until combined.
2. Spoon 2 rounded Tbsp of the rhubarb mixture onto centre of each round. Fold dough over the filling to form a half moon, starting at pointed edges, pressing well to seal.
3. Crimp edge with a fork; return to prepared baking sheet and refrigerate for 15 minutes.
4. Cut steam vents on top of each pie. Whisk together egg and water to make egg wash; brush over empanada and sprinkle with sugar (if using).
5. Bake until puffed up and golden brown, 18 to 20 minutes. Let cool on a rack.

Rhubarb Strawberry Salsa
Meanwhile, stir together rhubarb, strawberries, mint and sugar in a small bowl. Serve with empanadas.

Kitchen Tip: Don’t worry if the filling bubbles out during the cooking process, it’s the nature of fruit pies to generously drip out, and it’s a good indicator that the thickener is thoroughly cooked.

Strawberry and rhubarb are an unbeatable summer duo, and these 20 Spectacular Strawberry Rhubarb Desserts are here to prove it.

These Coconut Shrimp Tacos are Cheaper Than Taking a Vacation

Looking for a simple, bright and sunny dish to cast away your winter blues? Look no further! These flavour-packed tacos are the key. Fresh and flavourful charred pineapple salsa, zesty pickled cabbage, tender, crispy coconut shrimp and zesty lime crema come together to make for a new 30-minute dinner favourite.

Tropical Pineapple Coconut Shrimp Tacos

Prep/Cook Time: 30 minutes
Total Time: 30 minutes
Servings: 12 tacos

Ingredients:
1 cup water
1 cup rice vinegar
1 Tbsp sugar
1 tsp salt, divided
2 cups finely sliced red cabbage
4 slices pineapple, about ½ inch thick
1 jalapeno
2 rings red onion, about ½ inch thick
½ cup cilantro leaves and tender stems, chopped
2 limes, divided
1 cup sour cream
1 tsp agave syrup or honey
450g medium shrimp, thawed, peeled and deveined
½ cup flour
¼ tsp pepper
2 eggs, beaten
1 cup shredded, unsweetened coconut
¾ cup panko breadcrumbs
12 small flour tortillas

Directions:

1. Bring water, vinegar, sugar and ½ tsp salt to a boil in a medium saucepan. Add cabbage and boil for 2 minutes. Remove from heat, cover and set aside for 10 minutes. Drain and set aside to cool.

2. Heat a cast-iron skillet over medium-high heat. Cook pineapple, jalapeno and onion in batches until charred and tender, about 4 to 6 minutes, flipping halfway. Set aside to cool slightly. Once cooled, remove pineapple rind and chop the fruit and vegetables (use the seeds of the jalapeno if you want heat, discard if you want a milder salsa). Toss with the juice of one lime and cilantro.

3. Stir together the sour cream, juice of remaining lime, agave syrup or honey and 1 tsp zest in a small bowl.

4. Place flour and eggs into separate medium sized bowls. Stir remaining ½ tsp salt and pepper into eggs. Stir together coconut and panko in another medium bowl.

5. Dredge shrimp in flour, then egg mixture followed by coconut mixture. Heat enough oil to generously coat the bottom of a non-stick skillet over medium heat. Fry shrimp in batches until golden brown, about 3 to 4 minutes, turning halfway and replenishing oil, if needed between batches. Set aside on a cooling rack-lined baking sheet.

6. To warm tortillas, heat a cast-iron skillet over medium-high. Add tortillas in batches, cooking until browned on both sides, about 1 to 2 minutes, turning halfway. Wrap in a clean kitchen towel to keep warm while cooking remaining tortillas.

7. Spread tortillas with lime crema, topped with pickled cabbage, shrimp and pineapple salsa.

For a vegan alternative, whip up these coconut-crusted cauliflower tacos. For a post-meal treat, stick with the tropical theme and make one of our sunniest dessert recipes.  You can also add this reliable dinner staple to your arsenal of healthy Mexican recipes.

15-Minute Gluten-Free Tabbouleh Pasta Salad You’ll Make Weekly

It’s important to have quick, healthy and crowd-pleasing recipes in your dinner rotation that can be tossed together when you’re in a pinch, or even when you’re not! This vibrant tabbouleh dish is the perfect lettuce-free salad to whip up when you’re looking for something fresh with minimal prep involved. The only real cooking is boiling gluten-free pasta before combining with vibrant, zesty, raw ingredients.

Gluten-Free Tabbouleh Pasta Salad

Prep Time: 7 minutes
Cook Time: 8 minutes
Total Time: 15 minutes
Servings: 2-4

Ingredients:

2 cups uncooked gluten-free fusilli
4 cups water
1 cup fresh parsley, minced
½ cup fresh mint, minced
2 mini cucumbers, diced
1 cup diced tomatoes
3 Tbsp diced red onion
¼ cup extra-virgin olive oil
1 small clove garlic, minced
¼ cup lemon, squeezed
¼ tsp sea salt
¼ tsp pepper

Directions:

1. Add lots of water and salt to a pot, allow to boil, then toss in the pasta and cook according to the package directions. When cooked, drain, rinse and cool slightly.
2. If you’re using a food processor, install the “S” blade, place the herbs inside and blitz until they’re minced – but do not over blitz into an herby paste! Alternatively, you can chop them with your knife until minced. 

3. Dice the cucumbers, tomatoes and red onion.
4. Place all ingredients in the bowl and season with extra-virgin olive oil, minced garlic, lemon, sea salt and pepper.
 

Looking for more quick and painless meal ideas? We’ve got 20 easy 15-minute dinner recipes and a 15-minute cheesy one-pot pasta. If you’re gluten-free, these delicious dinner ideas and party appetizers are here to please your palate.

Meet Your New Favourite Summer Side: Grilled Za’atar Carrots with Halloumi & Mint

Carrots may seem like an odd veggie to toss on the BBQ, especially compared to their common counterparts like zucchini, onion and eggplant – but, let us assure you that you will be changed after biting into a grilled carrot. Sweet, vaguely crunchy and smoky is the name of the game; you’ll be wondering why you haven’t been grilling these slender, flavourful veggies for years. Pairing them with salty halloumi, fresh mint and a quick hit of drizzled honey and za’atar will transport you straight to the Mediterranean.  

Grilled Za’atar Carrots with Halloumi & Mint

Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes

Ingredients:

1 lb medium sized carrots, halved
½ package halloumi, cut into ½ inch slices
3 Tbsp avocado oil
1 heaping tsp za’atar spice
½ tsp sea salt
Pinch of pepper
2 tsp extra-virgin olive oil
1 Tbsp honey
½ cup fresh mint leaves

Directions:

1. Slice carrots in half, and cut the halloumi into ½ thick pieces. Place them in a bowl with avocado oil, za’atar, sea salt and pepper.
2. Turn on the BBQ to medium-high and place the carrots on the grill (don’t put the halloumi on the grill just yet). Turn the carrots every few minutes so they develop the char lines and start to soften on the inside. They should take between 15-20 minutes to cook through. At the 10 minute mark, or when the carrots look like they only need 10 more minutes to cook, place the halloumi on the grill and cook for 3-5 minutes per side.

3. Take everything off the grill and place it on a serving dish, drizzle with additional extra-virgin olive oil and honey, then top with fresh mint leaves.

Keep your BBQ veg game going strong with these 3 grilled veggie “steak” recipes (read: broccoli, sweet potato and cabbage). Each one is paired with a memorable, flavour-rich marinade, too.

Middle Eastern Halva Ice Cream Cake with a Waffle Cone Crust

Halva (halawa) is a bitter-sweet Middle Eastern tahini confection with the rich flavours of sesame seeds and vanilla, sometimes jazzed up with rose water, pistachios, almonds, melted chocolate and more. Its crumbly, melt-in-your-mouth texture makes it the ultimate addition to this sophisticated ice cream pie with a buttery waffle cone and oat crust.

The gently bitter notes of the halva, along with a few generous pinches of salt in the recipe’s crust and chocolate topping, balance this dessert’s sweetness for a sliceable ice cream cone that both adults and children will love.

Find halva in Middle Eastern grocery stores, in most international sections of large supermarkets or online.

Middle Eastern Halva and Chocolate Ice Cream Cone Cake

Prep Time: 20 minutes
Chill Time: 7 hours
Total Time: 7 hours 20 minutes
Serves: 8 to 10

Ingredients:

Halva Ice Cream Filling
1.5L vanilla ice cream
400g (from a 454g pkg) halva, any flavour, roughly chopped, divided  

Waffle Cone Crust
1 (199g) box waffle cones (approx. 8 large cones)
½ cup rolled oats
½ unsalted butter, melted
¼ tsp fine-grain salt

Chocolate Shell
125g dark chocolate, chopped
2 Tbsp coconut oil
⅛ tsp fine-grain salt

Directions:

Waffle Cone Crust
1. Remove ice cream from freezer and allow to soften slightly (not melt) while you prepare the crust.
2. Line an 8- or 9-inch springform pan with a round of parchment paper on the bottom.
3. Break up waffle cones into a food processor. Add oats and pulverize until finely ground. Add melted butter and salt and blend until combined.
4. Press waffle cone mixture into the prepared springform pan and freeze while you prepare the filling.

Halva Ice Cream Filling
1. Working quickly, in a stand-mixer fitted with a paddle attachment or in a large mixing bowl with a wooden spoon, mix ice cream until soft enough (but not melted) to fold in two-thirds of the chopped halva.

2. Remove crust from the freezer and spread ice cream mixture on top, smoothing out. Transfer back to the freezer and freeze until firm, about 3 hours, before working on the chocolate topping.

Chocolate Shell and Serving
1. While making the chocolate shell, remove the ice cream cake from the freezer.
2. For the chocolate shell, in a small saucepan over low heat, melt chocolate, coconut oil and salt until liquefied.
3. When the springform pan has warmed enough to release, unhinge the pan and then place cake on a plate that you can fit in your freezer.
4. Working quickly, pour or drizzle over chocolate shell in a rustic pattern, allowing some of the chocolate to drip off the sides.

5. Before the chocolate sets, dot the top with the remaining one-third of the halva pieces.
6. Transfer to the freezer and freeze until very firm, about 4 hours. If not eating immediately, wrap frozen cake in foil to avoid freezer burn and store for up to 2 weeks.
7. To serve, slice cake using a very sharp chef’s knife and place on serving plates. Serve immediately.

Don’t stop there. We’ve rounded up 15 healthy Middle Eastern recipes you’ll make on repeat along with the top 10 Middle Eastern restaurants in Toronto right now.

This Heirloom Tomato Galette is a Summer Show-Stopper

Sun-ripened tomatoes are my favourite thing about the late summer. They taste so fresh and sweet. I remember my grandma slicing up tomatoes from her garden, drizzling them generously with olive oil and sprinkling with sea salt, to serve to us as the perfect snack. Sometimes the simplest things in life are the best. Maybe it’s the Italian in me, but I can’t help but love every variety of tomato. This galette combines a rainbow of heirloom tomatoes, but regular red cherry tomatoes will do the trick.

Heirloom Tomato Galette

Prep Time: 25 minutes (prep pie dough ahead of time)
Cook Time: 45 minutes
Total Time: 70 minutes
Serves: 6 to 8

Ingredients:

Single Pie Dough
½ cups all-purpose flour, sifted
¼ tsp fine salt
⅓ cup unsalted butter, cold and cubed
3 Tbsp shortening, cold
¼ cup ice water

Galette
1 batch Single Pie Dough, chilled
⅓ cup basil pesto, homemade or store-bought
½ cup thinly sliced fresh mozzarella cheese
2 cups mixed heirloom cherry tomatoes, halved
2 Tbsp extra- virgin olive oil
Pinch of fine salt
Pinch of freshly ground pepper
1 egg, whisked, for egg wash
¼ cup freshly grated Parmesan cheese

Directions:

Single Pie Dough
1. In a large mixing bowl, stir together the flour and salt. Add the butter and shortening. Using your hands or a pastry cutter, work the butter and shortening until the mixture forms pea-sized crumbs. Add the water 1 Tbsp at a time, tossing until the dough begins to come together.
2. Turn the dough out onto a floured surface and shape into a disc. Wrap in plastic wrap and refrigerate for at least 2 hours. Use within 2 days or freeze for up to 2 weeks. Thaw in the fridge the day before using.

Galette
1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. On a lightly floured surface, roll out the pie dough into a circle that is ¼ inch (5 mm) thick. Gently lift and transfer the dough to the prepared baking sheet.
3. Brush the dough with the pesto, leaving a 1-inch (2.5 cm) border. Layer the mozzarella over the pesto.
4. In a large mixing bowl toss together the tomatoes, oil, salt and pepper. Spread the tomatoes over the cheese. Gently fold the dough border over, pleating it as needed. Brush dough with the egg wash and sprinkle the edges with the Parmesan.
5. Bake for 45 to 50 minutes, until the crust is golden brown and the tomatoes burst. Serve immediately.

Recipe Excerpt:
Excerpted from Bake the Seasons: Sweet and Savoury Dishes to Enjoy Throughout The Year by Marcella DiLonardo. Copyright © 2019 Marcella DiLonardo. Photography by Marcella DiLonardo. Published by Penguin Canada®, an imprint of Penguin Random House LLC. Reproduced by arrangement with the Publisher. All rights reserved. 

30-Minute Pasta with Green Garlic Pesto and Roasted Tomatoes

It’s always exciting when the farmers’ market stands start to show signs of spring and summer. Often, though, this produce doesn’t stick around for very long, so you need to take advantage when it’s available. One way of making spring last a little longer is to make pesto from some of the best seasonal offerings – in this case, green garlic (also known as young garlic that boasts a milder, more delicate flavour) but you can easily substitute for garlic scapes or ramps – then freeze to relish the flavours even when they’ve disappeared from the market.

The best thing about this recipe? Even though it features a few different components, if you multitask, it’s ready in about 30 minutes – leaving you more time to enjoy those lovely longer daylight hours we’re all so grateful for this time of year.

Spring Pasta with Green Garlic Pesto and Roasted Tomatoes

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Serves: 4

Ingredients: 

Pasta
250g dried bucatini pasta

Roasted Tomatoes
3 cups cherry tomatoes, halved
Olive oil
Sea salt and freshly ground black pepper

Pesto
6-8 green garlic shoots
1 cup Parmesan cheese, finely grated (approx.)
⅓ cup toasted pumpkin seeds
½ – ¾ cup olive oil
½ tsp salt

Assembly
Freshly grated Parmesan cheese
Fresh basil leaves

Directions:

1. Pre-heat the oven to 400˚F.
2. Line a baking tray with parchment paper and lay the tomatoes in a single layer on the tray.
3. Drizzle with a little olive oil and season with salt and pepper.
4. Roast the tomatoes for 15 minutes, remove from the oven and set aside.
5. While the tomatoes are roasting, prepare the pasta. Cook according to the directions on the package. Drain and set aside.
6. Make the pesto: Clean and trim the green garlic, and roughly chop.
7. Place the green garlic in a food processor with the Parmesan and the pumpkin seeds.
8. Start processing the mixture, slowly pouring in the oil until you reach your preferred consistency. Season to taste with salt.
9. Add approximately ½ cup of pesto to the pasta, using tongs to toss so the pasta is completely coated. Season with flaky sea salt and freshly ground black pepper.
10. Divide the pasta between four bowls, and top with the roasted tomatoes. Serve with freshly grated Parmesan and fresh basil leaves.

Notes:
● This makes approximately 1 cup of pesto, which is more than you’ll need for this recipe.
● If you won’t use the pesto immediately, place it in the fridge with a piece of plastic wrap touching the surface. You can also freeze the pesto for up to 2 months (in ice cube trays for convenient portioning!)

Looking for more easy and ultra-satisfying pasta recipes for spring? This 15-minute three-cheese pasta with peas is a seasonal must-make. We’ve also rounded up 25 spring dinners ready in 30 minutes or less.

Your New Favourite Summer Sheet-Pan Supper: Citrus Rainbow Trout

When it comes to sheet-pan dinners, you might think simple seasoning, but this seafood-forward recipe proves otherwise. Although it’s a cinch to whip up (read: 25 minutes total) you won’t miss out on the complexity of flavour that more labour-intensive meals tend to offer. Sweet and tart citrus fruits together with sprigs of fresh herbs like thyme and dill come together to create a show-stopping summer supper. You’ll get your daily dose of leafy green veggies, too, with both broccolini and baby bok choy starring in the dish. Plus, it’s packed with protein and is paleo-approved, not to mention the final presentation looks mighty impressive – hello, summer dinner parties!

25-Minute Citrus Rainbow Trout Sheet-Pan Supper

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Serves: 2

Ingredients:

¾ lb filet of rainbow trout
Pinch of sea salt
Pinch of black pepper
½ an orange, sliced in thin discs
½ a lemon, sliced in thin discs
½ a grapefruit, sliced in thin discs
Handful of fresh thyme sprigs
1 bunch of broccolini
2 baby bok choy

Marinade
1 Tbsp shallot, chopped
2 Tbsp extra-virgin olive oil
2.5 Tbsp orange juice, from fresh orange
1 Tbsp lemon juice, from fresh lemon
1 Tbsp fresh chives, chopped roughly
1 tsp Dijon mustard
¼ tsp sea salt
¼ tsp black pepper

Garnishes
4 sprigs of fresh dill
Handful of chopped chives

Directions:

1. Preheat oven to 375ºF. Rinse off the orange, lemon, grapefruit, broccolini and bok choy.
2. Slice the orange, lemon and grapefruit in half. Set aside one half of each (these will be used for the marinade). Then carefully slice the other halves in thin discs.
3. Trim off the tough ends of the broccolini, and cut off the bottoms of the bok choy so the leaves separate. Be sure to clean all the dirt off the bok choy leaves.

4. Combine the marinade ingredients in a high-speed blender or food processor and blend until the shallot and chives are chopped into smaller pieces.
5. Place the broccolini and baby bok choy in a mixing bowl, and drizzle some extra-virgin olive oil over top, along with sea salt and pepper. Toss the vegetables with your hands to evenly coat in oil.
6. Line a large baking sheet with parchment paper and place the piece of trout skin-side down in the centre. Place the broccolini and baby bok choy leaves around the fish.
7. Drizzle the marinade over top of the trout. It’s okay if some liquid drips off the fish and onto the vegetables.
8. Place the slices of orange, lemon and grapefruit on top of the fish and then add several sprigs of fresh thyme.
9. Bake for 15 minutes. Once the fish is ready, sprinkle chopped chives and sprigs of fresh dill over top before serving.

When time is limited, sheet-pan meals come in abundance, and we’ve got you covered no matter the time of day. We’ve rounded up our best one-pan recipes for hearty dinners, breakfasts, desserts and even seasonal for spring.

These Are the 5 Best Meatless BBQ Skewers You’ll Ever Eat

Standard grilled vegetable skewers grow old pretty quick. That’s why we’ve developed five creative, crowd-pleasing vegan versions worthy of any backyard BBQ. We promise they’ll satisfy even the most discerning palates.

1. Candied Maple Balsamic Brussels Sprout Skewers with Red Onion

Brussels sprouts aren’t your typical BBQ fare, but you’ll be pleasantly surprised at how incredibly flavourful and gorgeous they are. Think of them as vegetable lollipops that have been caramelized in sweet maple and balsamic. You can also feel good knowing that you’re eating one of the most nutritious veggies out there. Cue the cravings!

Prep Time: 20 minutes
Cook Time: 15 minutes
Servings: 3-4

Ingredients:
1 lb brussels sprouts, halved
1/2 red onion, sliced into 1-inch squares
3 Tbsp extra virgin olive oil
3 Tbsp balsamic vinegar
1 Tbsp maple syrup
1 Tbsp dijon mustard
1/4 tsp sea salt

Toppings:
Drizzle of maple syrup
Squeeze of lemon juice
Chopped fresh parsley

Directions:
1. Bring a large pot of water to a boil, toss in the brussels sprouts for 1 minute until tender. Remove them, rinse under cold water and pat dry with a towel.
2. Place the brussels sprouts in a bowl with red onion and the rest of the ingredients, toss so the veggies are well coated in the marinade.
3. Arrange the sprouts onto the skewers with red onion in between them – there should be about 4 brussels sprouts per skewer. If using wooden skewers, soak them first. 

4. Pour any remaining marinade left in the bowl over the skewers.
5. Place the skewers onto your BBQ or grill that’s set to medium heat. Cover and grill for about 5 minutes per side, until a nice browning forms.
6. Brush with a little extra maple syrup, a squeeze of lemon juice, fresh parsley and enjoy.

2. Tofu Peanut Satay and Cucumber Skewers Topped with Toasty Peanuts and Fresh Mint

Peanuts, tofu and coconut are a classic combination, and when paired with crisp cucumber ribbons and fresh mint, you get an unbelievably refreshing summertime dish. The satay sauce is creamy, sweet, zesty and salty – we recommend generously drizzling it all over your skewers.

Prep Time: 30 minutes
Cook Time: 10 to 15 minutes
Servings: 4

Ingredients:
1 block firm tofu, cut into 1-inch cubes
1 English cucumber, peeled into long thin ribbons

Tofu Marinade:
1 Tbsp peanut butter
3 Tbsp tamari (or soy sauce)
2 Tbsp sesame oil
2 Tbsp maple syrup
1 clove garlic, minced

Satay Sauce:
1/4 cup coconut milk
3 Tbsp peanut butter
1 Tbsp lime juice
2 tsp tamari (or soy sauce)
2 tsp maple syrup
1 small garlic clove, minced
1 tsp ginger, minced
Pinch of red pepper flakes or dash of hot sauce (optional)
Pinch of sea salt

Toppings:
1/2 cup toasted peanuts, roughly chopped
1 cup mint leaves, roughly chopped

Directions:
1. Make the marinade in a bowl and let the tofu sit in it for 10-15 minutes.
2. Meanwhile, wash off the cucumber well. Use a vegetable peeler to peel long, thin ribbons, going from top to bottom. You should have 16 long cucumber ribbons. You will have leftover cucumber, so slice it into sticks to snack on.
3. Stir together the ingredients for the satay sauce until smooth.
4. Thread the marinated tofu onto skewers. If you’re using wooden skewers,  make sure you soak them first.
5. Place your skewers onto your BBQ or grill that’s set to medium heat and lightly oil with about 2-3 teaspoons of coconut oil. Grill the tofu for 3-4 minutes per side until you see a nice browning.

6. Once cooked, carefully remove the tofu from the skewers, except for one tofu cube. Then begin threading on the cucumber ribbons, interchanging between tofu and cucumber. You’ll need to fold the cucumber back and forth several times so that it’s easy to thread onto the skewer.
7. 
Top with chopped peanuts, satay drizzle and mint leaves. You can also dip each skewer into the satay sauce.

3. Coconut Crusted Tempeh Skewers with Mango Salsa

Tempeh is often a mysterious ingredient, and many people aren’t quite sure how to cook it. This is the perfect recipe if you’re new to the tempeh game – or if you’ve been eating it for years. The coconut provides a nice crisp coating and the mango salsa adds a refreshing, sweet and zesty component.

Prep Time: 30 minutes
Cook Time: 10 minutes
Servings: 3-4

Ingredients:
1 brick of tempeh, sliced into 1-inch cubes

Tempeh Marinade:
1/4 cup coconut oil, melted
1/4 cup coconut milk
1 1/4 cups unsweetened shredded coconut
1/4 cup sesame seeds
1/2 tsp sea salt

Mango Salsa:
1 mango, cubed
1 green onion, sliced thinly
1 cup diced tomatoes
1/4 cup roughly chopped fresh cilantro
2 tsp extra virgin olive oil
1/2 lime, juiced
Pinch of sea salt
Pinch of pepper

Topping:
1/3 cup chopped fresh cilantro

Directions:
1. Melt the coconut oil and whisk together with coconut milk.
2. In a separate dish, like a wide bowl or pie plate, combine the shredded coconut, sesame seeds and sea salt.
3. Slice the tempeh into cubes, dip them in the coconut liquid mixture and then into the coconut coating, place them on a plate.



4. Repeat until all cubes are well coated. Work quickly so the coconut oil doesn’t harden, then thread the tempeh onto skewers. If you’re using wooden skewers, make sure you soak them first.
5. Heat your grill or BBQ to medium and oil well with coconut oil.
6. Place the tempeh on your grill for 2 to 3 minutes per side, don’t cover the grill. The coconut coating on the tempeh will burn if it’s left on the grill too long, so don’t overdo it.
7. Meanwhile, combine the salsa ingredients together.
8. Garnish the tempeh skewers with fresh cilantro and serve with mango salsa on the side.

4. Sticky Cauliflower “Wing” Skewers with Sesame Seeds

This is a really creative and delicious way to eat more cauliflower: a versatile and superfood vegetable that’s rich in antioxidants. Although there’s a bit of prep work before these skewers hit the grill, the sticky, sweet and spicy result is worth every minute. While we offer a simple BBQ sauce recipe, you can always swap for store-bought.

Prep Time: 20 minutes
Cook Time: 45 minutes
Servings: 3-4

Ingredients:
1 small head of cauliflower, chopped in large sized florets (approx. 4 cups)

Cauliflower Marinade:
1 cup spelt or all purpose gluten-free flour
1 cup dairy-free milk
1/4 tsp sea salt
Pinch of pepper

BBQ Sauce:
1 cup crushed tomatoes
2 Tbsp molasses
4 tsp tamari
2 tsp apple cider vinegar
2 tsp smoked paprika
1-2 tsp hot sauce (add to your preference)
1 tsp garlic powder
Pinch sea salt

Toppings:
2 green onions, sliced
Handful fresh cilantro, roughly chopped
1/4 cup sesame seeds

Directions:
1. Preheat the oven to 400ºF and line two baking sheets with parchment paper.
2. Chop the cauliflower into large florets.
3. Combine the flour, milk, sea salt and pepper in a bowl, whisk until smooth and thick.
4. Coat each cauliflower floret into the flour mixture and place on the baking sheets – don’t overcrowd them. Bake in the oven for 20 minutes until crisp on the outside.

5. Meanwhile, make the BBQ sauce by combining all of the ingredients in a small saucepan. Bring it to a simmer and let cook for 15 minutes, stirring every so often, until it thickens.
6. Let the cauliflower cool, then drizzle the BBQ sauce over and sprinkle sesame seeds on top. Save some sauce to be served on the side of the skewers.
7. Place 3 to 4 cauliflower florets on a skewer. If you’re using wooden skewers, make sure you soak them first.
8. Heat your grill to medium and oil it well. Place the cauliflower on the grill for 3 to 4 minutes per side, no need to cover.
9. Remove from the grill and top with chopped green onions and cilantro. Sprinkle some extra sesame seeds over top. Serve extra BBQ sauce on the side.

5. Pineapple, Banana, Strawberry Skewers with Salted Chocolate Drizzle

Grilled fruit is the perfect summertime dessert. We love the combination of caramelized bananas, jam-like strawberries and sweet pineapple, but feel free to use your favourite fruit or better yet, whatever is in season.

Prep Time: 15 minutes
Cook Time: 10 minutes
Servings: 4 servings

Ingredients:
2 cups pineapple, peeled and cut into 1 1/2 -inch cubes
2 bananas, sliced into 1 1/2-inch thick circles
8 strawberries
2 tsp coconut oil
1/3 cup dark chocolate chips
2 tsp coconut oil
1/2 tsp sea salt
1/2 cup toasted unsweetened shredded coconut

Directions:
1. Thread the pineapple cubes, banana circles and whole strawberries onto your skewers. If you’re using wooden skewers, soak them first.
2. Turn the grill to medium and rub the fruit with coconut oil to prevent them from sticking.
3. Place the fruit skewers on the grill and cook for 2 minutes per side, uncovered.
4. Remove the fruit from the grill and place on a plate.

5. Make the salted chocolate drizzle by heating the chocolate chips, coconut oil and sea salt in a double boiler. Continue to stir the chocolate until it becomes creamy, then drizzle it right over the fruit.
6. If you don’t drizzle it all over top, serve on the side for extra dipping.
7. Sprinkle toasted shredded coconut on top, and voila!

Craving more warm-weather recipes? Check out these 20 Foods to Keep You Hydrated This Summer.