Tag Archives: summer

Grapefruit and Pistachio-Crusted Avocado Salad

The warm weather isn’t here to stay for much longer, so we’ve created a fancy summer salad with grapefruit and pistachio-crusted avocado to accompany all your grilled faves at your last summer BBQ.

The juicy grapefruit is not only in the salad, but we’ve made a vinaigrette from the juice too. Grapefruit pairs well with bitter greens like arugula, but you can definitely create a bed of greens to your liking using romaine, kale, mesclun or spinach.

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Ingredients:
(makes 2 entrées or 4 appetizers)

For the salad:
8 cup salad greens
1/4 cup fresh dill
1/4 cup finely chopped basil leaves
1 cup thinly sliced red onion
2 grapefruits
1 avocado
1/4 cup salted pistachios, shell removed

For the dressing:
1/4 cup grapefruit juice (using half of 1 grapefruit from above)
1 Tbsp lime juice
1/3 cup cold-pressed olive oil
1 tsp dijon mustard
1/4 tsp sea salt
1/4 tsp ground pepper

Directions:
1. In a jar, combine all the dressing ingredients and shake well.
2. Mix together salad greens, dill, basil and red onion.
3. Peel and segment the remaining 1 1/2 grapefruits. Using a sharp knife, cut the top and bottom off so the grapefruit can sit flat on a cutting board, and then cut off the peel and pith around the circumference of the fruit. Place the knife between the grapefruit segments close to the membrane and lightly push the flesh out removing it from the membrane.
4. Cut your avocado in half, then in quarters and remove the peel. Finely chop pistachios or run them through a coffee grinder to get a coarse meal. Dredge the quarters of avocado through the pistachio meal.
5. Dress the greens mixed with herbs and red onion with half the dressing. Place grapefruit segments and pistachio crusted avocado on top. Sprinkle with any remaining crushed pistachios and serve immediately.

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Ice Cream Tacos

A fun summer treat that is great for the whole family, these crunchy ice cream tacos will be a guaranteed hit with kids! Get creative with this recipe and add in your garnish of choice.

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

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Ingredients:
Smallest tortilla shells you can find (white or whole wheat)
1 Tbsp cinnamon
¼ cup white sugar
3 Tbsp melted butter
Tinfoil (create small tubes to use as spacers when baking tortillas)
Any flavour ice cream or frozen yogurt
2 cups chocolate melting wafers (or chocolate chips)
1 Tbsp butter
1 Tbsp corn syrup
Decorating items (nuts, sprinkles, smarties, etc.)

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Directions:
1. Preheat oven to 350°F.
2. Brush the melted butter onto one side of the tortilla shells.
3. Combine cinnamon and sugar together and generously sprinkle over the buttered tortilla shell.
4. Using the tinfoil tubes, fold the tortillas in half, with the cinnamon sugar side to be on the inside, creating the taco shell.
5. Place in oven for 10-15 minutes until golden brown and stiff to touch.
6. Allow your taco shells to cool.
7. Melt chocolate, butter and corn syrup until a nice dipping consistency has been achieved.
8. Take taco shell, pack full with ice cream and smooth around the edges with a spoon or knife.
9. Quickly dip in chocolate and sprinkle with choice of decorations.
10. Place in freezer for 15-20 minutes to allow the ice cream to set.

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Best Vegan Baked Potato Salad Ever

Potato salad is the perfect side dish in the summer. Here’s a vegan version that some say is the best they’ve ever had!

baked potato salad

Makes: 6 servings

Ingredients:

Potatoes
1 ½ lbs small red potatoes
1 Tbsp olive oil
Sea salt & ground pepper to taste

Dressing
½ cup vegan mayonnaise (store bought like Veganaise or Wild Wood)
½ cup sweet relish
1 tsp dijon mustard
½ tsp onion powder
1 Tbsp dill fronts (finely chopped)
1 cup celery (finely chopped)
1/4 cup red onion (finely chopped)

Toppings

1/4 cup Vegan Coconut Bacon
1 Tbsp snipped chives

Directions:

1. Pre-heat oven to 400°F.
2. Cut the small red potatoes in halves and toss in sea salt, ground pepper, and olive oil until evenly coated.
3. Bake for 45 minutes in a oven safe dish. Meanwhile prepare the dressing by combining all the dressing ingredients until well combined.
4. Refrigerate until potatoes are fully cooled from baking.
5. Right before serving toss baked potatoes in the dressing.
6. Top with coconut vegan bacon and chives. Serve immediately!

See more from hot for food on their YouTube channel.

How to Make Berry Tea Popsicles

How to make Berry Popsicles

Nothing much beats the thirst-quenching bliss that comes from sipping on a cold and sweaty beaded glass of iced tea on a hot summer’s day — except when you turn that same glass of iced tea into a cold berry popsicle.

Stay cool this summer by making these easy and refreshing pops; just add a handful of fresh, plump, in-season strawberries and blueberries to some ready-made, subtlety-sweet raspberry tea for a bright and healthy treat bursting with juicy flavours and an intense pop of colour.

How to make Fresh Berry Tea Popsicles

Berry Tea Popsicles

Makes: 8 Popsicles

Ingredients:
6 to 8 large strawberries
1/2 cup blueberries
1 cup Pure Leaf Raspberry Iced Tea (or you can use unflavoured iced tea)

Directions:
1. Combine all ingredients and pour into popsicle maker and freeze until ready.

BonnieMo Bonnie Mo is a Toronto-based editor and the face behind Food Network Canada’s 1 Dish, 2 Ways column. She’s also a contributing editor over at slice.ca. For more recipe ideas, visit bonniemo.ca, or catch her on Instagram @bonniemo.

Steak Salad with Onions and Cilantro Chimichurri

It’s finally grilling season! And what better way to flex your (grilling) guns than with a steak salad. Flank steak is a cheaper cut of meat that grills really well. It’s flavourful and when grilled and sliced right, perfect for a salad.

I’ve come up with this twist on a basic balsamic dressing, adding cilantro chimichurri and piquillo peppers. Spanish piquillo peppers are actually sweet, not spicy. You can find them roasted, either jarred or canned. Chopping and adding them to the vinaigrette gives the dressing a slight sweet and peppery flavour. If you can’t find them, you can substitute with roasted red peppers which are very similar.

This is a staple salad in my household. It’s super easy to prep ahead of time and you can grill the onions and steak just before serving it. Every BBQ needs a salad — and this is the perfect one!

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Grilled Flank Steak and Onion Salad with Cilantro Chimichurri and Piquillo Pepper Balsamic Vinaigrette

Serving Size: 4 servings
Prep Time: 15 minutes
Cooking Time: 10 minutes

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Ingredients:

2 large red onions, 1/2” thick rounds
olive oil
salt and fresh black pepper

1 1/2 lb (680g) flank steak (skirt or hanger are good too)
olive oil
salt and fresh black pepper

4 to 5 cups spinach leaves
3 to 4 cups baby arugula
1/2 cup hazelnuts, roughly chopped

For the Piquillo Pepper Balsamic Vinaigrette:
3 tablespoons finely chopped piquillo peppers (or roasted red pepper)
3 tablespoons balsamic vinegar
1/2 tablespoon Dijon mustard
1/2 tablespoon honey
1/4 teaspoon salt
1/4 teaspoon fresh black pepper
3/4 cup olive oil

For the Cilantro Chimichurri:
4 cloves garlic, minced finely
3/4 cup chopped cilantro
1/3 cup olive oil
1 tablespoon red wine vinegar
1/2 teaspoon paprika (hot or sweet)
1/2 teaspoon salt

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Directions:

For the piquillo pepper balsamic vinaigrette:
1. In a medium bowl, whisk together the chopped piquillo peppers, balsamic vinegar, mustard, honey, salt and pepper.
2. Slowly drizzle in the olive oil while whisking vigorously to emulsify the dressing.
3. Set aside.

For the cilantro chimichurri:
1. Combine all the ingredients together in a small bowl.
2. Set aside.

Grill the onions:
1. Heat a grill (or grill pan) to medium direct heat.
2. Drizzle the onions with olive oil and generously season them with salt and fresh black pepper on both sides.
3. Grill for about 3 minutes on each side until nicely charred.

Grill the steak:
1. Heat the grill (or grill pan) on medium-high direct heat.
2. Drizzle the steak with olive oil and generously season with salt and fresh black pepper on both sides.
3. Grill the steak for 3 1/2 to 4 minutes on each side for medium-rare or 4 1/2 to 5 minutes for medium. ONLY FLIP THE STEAK ONCE!
4. Remove the steak from the grill and allow to rest for at least 5 minutes before slicing.

Assemble:
1. Toss the spinach and baby arugula with some of the dressing. The quantity for the vinaigrette above makes more than you should dress the salad with! Plate the dressed greens onto a platter.
2. Arrange the grilled onions on top of the greens and scatter the chopped hazelnuts over top.
3. Slice the steak, against the grain, into 1/3” thin strips. The thinner the better. Just be sure you are cutting against the grain of the steak or else it will be too tough to chew.
4. Place the sliced steak over the salad and drizzle with the chimichurri.
5. Serve with the remaining vinaigrette and chimichurri on the side. Enjoy!

100x100_Danielle-Oron Danielle is a chef, bakery owner, and food blogger who thinks she’s Korean, but is actually Israeli. Also, Danielle does not eat like a lady.

How to Make Summer Fruit Popsicles

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In case you weren’t aware already, it’s really hot outside. Even on the days that our iPhones tell us it’s only 20ºC, we still find ourselves in a sweaty, frizzy-haired mess. And since we still have a few more weeks left of summer, I’m sharing the ultimate recipe for the quintessential frozen treat.

No, I’m not talking about the Frappucino you opt for over a steamy cup of coffee (no-brainer), or that cup of FroYo you eat for dinner a couple times a week (it’s summer vacation—duh!). I’m talking about the perfect, healthy alternative to tasty frozen desserts.

Instead of blowing all your money (and bikini bod!) on candy-covered yogurt and Frappa-whatevers, try my easy, inexpensive and refreshing recipes for real fruit popsicles.

Whether you make them for a mid-day snack or a BBQ dessert, you’re in for a real treat.

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Ingredients:

  • Popsicle molds (I got mine from Ikea)
  • Orange juice
  • Vanilla Greek yogurt
  • Strawberries
  • Peach
  • Raspberries
  • Banana
  • Kiwi
  • Blueberries
  • Ice
  • Large popsicle sticks
  • Gel pen
  • Magic Bullet Blender

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Directions:

1. I started with writing the different fruit combinations as labels on the popsicle sticks: fruit punch (a mix of whole fruit slices with orange juice), strawberry-banana (blended together), and blueberry-raspberry (blended separately with vanilla Greek yogurt).

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2. Prepare by slicing the kiwi and peach, and a few strawberries for the fruit punch popsicles (you can leave them whole for the strawberry-banana popsicles).

3. Using a blender (I used the Magic Bullet), blend strawberries and bananas with ice. Then blend raspberries, ice and vanilla Greek yogurt (about half as much as you made for with the strawberry-banana mix), followed by blueberries, ice and vanilla Greek yogurt. By the end you will have three different fruit blends. You can put the blueberry one in the fridge—we’ll get to that later.

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4. Pour the raspberry mix until the halfway mark of the container, and pour the strawberry-banana mix to the brim of the container. For the fruit punch pops, place kiwi, peach, strawberries and blueberries in the containers, and fill them with orange juice.

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5. Using the cardboard packaging from the popsicle molds to secure the sticks, place the labelled popsicle sticks into the molds, and put them in the freezer. After about two hours, take them out, and top the raspberry pops off with the blueberry mix, then put them back in the fridge and leave them overnight.

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6. Ready to enjoy the pops? Run each mold briefly under warm water (but don’t let the warm water touch the popsicle!) and they should slide right out. Enjoy!

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headshot Renée Reardin is a lifestyle writer and stylist living in Toronto. To learn more about her, visit www.reneereardin.com, and follow her on Twitter @reneereardin.

Related:

3-Minute Summer Dessert Recipe: Caramel Apple Dip

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Whether it’s due to our jam-packed summer schedules or our somewhat carefree (read: forgetful) warm weather lifestyle, BBQs, dinner dates and other under-the-sun soirees seem to pop out of no where this time of year. Of course, we’re so happy and grateful for the many events with friends and family, but they tend to leave us in a bit of a tizzy until we figure out what to bring.

No need to waste your summer days in shops or stuck in the kitchen. We have an amazing recipe for a delicious dessert that only takes three minutes to make. Let us introduce you to your new answer to that dreaded question, “what can I bring?” Caramel apple dip.

Only requiring three ingredients (plus the apples), this easy recipe will allow you to bring a thoughtful, homemade treat to any event, while saving your time, money, and looking bad in front of your loved ones.

Ingredients:

Light cream cheese
Caramel sauce
SKOR bits
Granny Smith apples, sliced

Directions:

  1. Using a spoon, smooth layer of light cream cheese over the bottom of a bowl.
  2. Pour caramel sauce on top.
  3. Sprinkle SKOR bits on top, and serve.

headshot Renée Reardin is a lifestyle writer and stylist living in Toronto. To learn more about her, visit www.reneereardin.com, and follow her on Twitter @reneereardin.

 

Related:

How to Build the Perfect Veggie Picnic Sandwich

veggie sandwich

Well, we made it. We’re done with April’s showers, and have moved onto the blooming buds and clear skies of May. This means one fantastic thing for us office folk: time to move our lunches outdoors for a midday picnics.

It’s the glorious pick-me-up we wait for all winter long. The sunny skies and fresh breezes of spring allow us to step away from our gloomy, stuffy workspaces and venture into the great outdoors for a totally rejuvenating lunch break. Now that we’ve set the scene, next up is the menu du jour. Do you really think it’s a good idea to bring that traditional salad of yours to the breezy park? Think again.

To ensure you get your healthy serving of veggies while keeping you neat and stain-free, we’re sharing the easy ingredients you need to build the perfect hearty and delicious veggie sandwich. With only eight essential items, this budget-friendly meal is bound to become one of your go-to favourites. Now excuse us, we’re taking our entire hour lunch break today.

Ingredients:

Multi-grain bread

Mustard

Tomatoes

Sprouts

Mixed Greens

Onions

Cheddar Cheese

Avocado

 

renee-headshot Renée Reardin is a lifestyle writer and stylist living in Toronto. To learn more about her, visit www.reneereardin.com, and follow her on Twitter @reneereardin.