s summer approaches, everyone thinks BBQ! Here is a great salad that won't take up valuable real estate in your stomach but will add that perfect kick to your long weekend meals!

Black Bean Salad

Serves 4-6

2tbsp fresh lime juice

1tbsp white wine vinegar

1tbsp honey

½ small jalapeno, seeded, deveined and chopped

½ tsp fine grain sea salt

1 small garlic clove

½ tsp mustard

¼ cup extra virgin olive oil

2-3 big handfuls baby arugula (or other salad greens), well washed and dried

3 cups cooked black beans

¼ cup feta, crumbled

½ cup tomatoes, diced

1/3 cup grape tomatoes, halved

Dressing

Combine the lime juice, vinegar, honey, jalapeno, salt, garlic, and mustard and puree in a blender or food processor. Add the olive oil and puree until fully combined. Taste and add extra salt, honey or vinegar if needed and set aside.

Method

Toss the greens in a light coating of the dressing and arrange on a plate. Then toss the beans, tomatoes and half the amount of almonds with a generous splash of the dressing and arrange on top of the greens. Finish by sprinkling with the remaining almonds and crumbled feta cheese.

Halibut is a white, firm and mild flavoured fish which lends itself well to this recipe as it takes on a nice flavour from the prosciutto and sage.

SERVES 4

4 6oz halibut fillets
Salt and freshly ground black pepper
24 fresh sage leaves
4 slices prosciutto
2 lemons
3 oz. unsalted butter

Preheat oven to 400F

Season fish fillets with salt and pepper.

Place two sage leaves on top of each fillet and wrap with a slice of prosciutto

Cut lemon into ¼” slices, arrange in pairs on a rimmed baking sheet.

Place wrapped fillet on top of lemon slices and bake until the fish is opaque at its thickest part, 15 to 20 minutes depending on the thickness.

While the fish is cooking, melt butter in frying pan over medium heat.

Add remaining sage leaves and cook,turning once until the leaves are crisp and the butter begins to brown, about 4 minutes.

Remove from heat, season and add lemon juice.

Transfer fish on lemon slices to warmed plates, pour the butter and sage leaves over the fish and serve immediately.

335g  Danish blue cheese

80ml  buttermilk

220ml  10% cream

20g  shallots

18g  garlic

50g  hung yogurt ( you will need to hang between 100-150g )

33g  sour cream

200ml  apple juice (reduced by half and cooled)

9g  lemon juice

Salt and pepper to taste

Method:  Reduce the apple juice by half and cool in the fridge.  While the juice is reducing, gather the remaining ingredients.  Combine the blue cheese, buttermilk, shallots, and garlic, then puree in a blender.  Remove from the blender and place in a bowl.  Fold in the yogurt, sour cream, apple and lemon juice.  Once mixed, season to taste and pass the mix through a strainer to remove any remaining lumps (optional).  Yields 1L

Serves 2-3

1 cup whole coconut milk

1-2tbsp curry powder

½ tsp fine grain sea salt

½ large red onion, chopped

1 medium garlic clove, chopped

1/3 cup water

1 cup green beans, cut into one inch segments

1 ½ cups cauliflower, cut into tiny florets

1/3 cup cashews, toasted

Handful of cilantro, finely chopped

1/3 cup carrots, diced

1/3 cup sweet peas

In a large skillet or pot, over medium-high heat , bring half the coconut milk to a simmer. Whisk the curry powder and salt until there are no clumps. Add in the garlic and red onions while stirring and cook for a minute, then stir in the remaining coconut milk and the water. Let the liquid cook down a bit before adding the green beans, carrots, sweet peas and the cauliflower. Cover and simmer for 1-2 minutes until the cauliflower and green beans lose their raw edge and are slightly cooked through. Remove from the heat and stir in the cashews, adjust seasoning if needed.  Serve with cilantro as a garnish over top of steamed rice.

Here is somethign to keep you warm over the weekend and could be a surprising new accompaniment to a holiday dinner!

¾ c dried white beans

3 oz. pancetta

½ savoy cabbage cut into strips

2 carrots, sliced

14 oz. can peeled tomatoes

4 c chicken stock

1 tbsp. Chopped oregano

1 onion

4 slices day old Tuscan bread

½ c grated parmesan

2 tbsp. Olive oil

Salt and freshly ground black pepper

Soak beans overnight in 4 cups of water. The next day bring to a boil in the soaking water and cook for one hour.

Finely dice pancetta and render it in a pot, then sauté carrot and cabbage in the fat.  Mash tomatoes with a fork or by hand and add to the pot.  Pour in the stock, add oregano, and season with salt and pepper.

With the beans cooked, pour off the water, add to the soup and cook for another 15 minutes

Slice onion into very thin rings. Heat oven to 450F.  Toast the bread slices and place in oven proof soup bowls.  Pour the soup over the bread and top with onion rings.

Sprinkle with parmesan and drizzle with olive oil.

Bake until the onion rings are brown.

2lbs. broccoli

4 anchovy fillets in oil

6tsp. olive oil

1 calabrian chili, finely sliced

Salt

Freshly ground black pepper

Clean broccoli and separate into small florets.

Bring a pan of salted water to a boil and simmer florets for 4 to 6 minutes until just tender.

Rinse anchovies in cold running water, dab dry and finely chop.

Heat olive oil in pan over medium heat, add anchovies and mash into paste.

Drain the broccoli well, combine with the anchovy sauce and chili. Season with salt and pepper.

PUMPKIN RICOTTA GNOCCHI DOUGH

500g  Ricotta, strung overnight

1 whole egg

180g  pumpkin puree, strung overnight

2.75 ounces  all purpose flour

½ tsp  ground black pepper

1 tsp  kosher salt

Method:  Place the ricotta in an appropriate sized square of cheese cloth containing two layers.  Bring all four corners of the cheese cloth together and twist them until the cheese cloth has tightened around the ricotta.  Wrap butchers twine around the top of the cheese cloth to prevent it from loosening.  Be sure to leave some twine to use for hanging.  In the fridge, tie the remaining twine to a shelf and allow the ricotta to hang.  Place a container under the ricotta to catch any liquid.  Repeat this same process to hang the pumpkin puree. 

Combine all the ingredients, and mix until incorporated, being careful not to overwork.  Allow the dough to rest for at least a half an hour before you roll it out.  Take small amounts of the dough and roll into tubes approximately one inch thick.  Be sure to have some flour set aside for rolling as the dough may stick to the cutting board.  Once rolled out, make approximately one and a half in cuts.  Place the cut dough on a baking sheet lined with parchment paper that has been dusted with a little bit of flour. 

Place the dough in boiling salted water, being sure to be delicate so as not to ruin the shape of the dough.  Do not add too much at a time, as this may cause them to stick to the bottom of the pot.  Cook the gnocchi until it is floating.  Remove the gnocchi from the water and lay it on a baking sheet that is lined with parchment.  Drizzle with a little bit of olive oil to prevent them from sticking.  Cool in the fridge. 

Butter Chicken

Serves 6

¾ inch piece of ginger, roughly chopped

3 garlic cloves, roughly chopped

½ cup blanched almonds

2/3 cup thick plain yogurt

½ tsp chilli powder

¼ tsp ground cloves

¼ tsp ground cinnamon

1 tsp garam masala

4 cardamom pods, sightly crushed

14oz tin chopped tomatoes

1 ¼ tsp salt

2lb 45oz skinless, boneless chicken thigh fillets, cut into fairly large pieces

5 tbsp ghee or clarified butter

1 large onion, thinly sliced

6tbsp finely chopped cilantro leaves

4tbsp thick cream

In a food processor, blend the ginger and garlic together to a paste. Chop the almonds finely with a knife. Combine the almonds, the paste, yogurt, chilli powder, cloves, cinnamon, garam masala, cardamom pods, tomato and salt together in a bowl and blend together using a fork. Add the chicken pieces and stir to coat thoroughly. Cover and marinate for 2 hours or overnight in the fridge.

Preheat oven to 350F. Heat the ghee or clarified butter, whichever you have chosen in a deep, heavy-based frying pan. Then add the onion and cook until softened and brown. Add the chicken mixture and fry for 2 minutes and mix in the fresh coriander. Put the mixture in a shallow baking dish then pour in the cream and stir, again with a fork.

Bake for 1 hour. If the top is browning too quickly during cooking, cover with foil. After you have taken it out of the oven, let it rest 10 minutes before serving. The oil will rise to the surface, slightly tip the dish and spoon off any extra oil and place the hot dish under a broiler for about 2 minutes, then serve with fresh naan bread for dipping.

What says summer more than watermelon? Make the balsamic reduction in a big batch and use it over grilled vegetables or to glaze a pork tenderloin.

Balsamic Reduction:

2 l. Balsamic Vinegar

2 c. brown sugar

1 tsp salt

Pour balsamic into a small stock pot and simmer for 1.5 hours, do not let boil.  Once the liquid has been reduced by 60% add brown sugar and salt then let cool.

For Salad:

1.5 lbs heirloom tomatoes, quartered

1.5 lbs yellow and red watermelon, cut into cubes

2 c. goat deta

1/2 c. shredded mint

Arrange salad on a platter alternating tomatoes and watermelon.  Crumble cheese and mint on top, season with salt and drizzle with balsamic reduction. 

August is such a great month in Ontario - almost everything is in season!  Take advantage of it with this flavourful side dish.

2 lbs cleaned and blanched french beans

1 bunch of leeks, sliced

4 garlic cloves, pureed (or 1tbsp prepared garlic puree)

1/2 red onion, thinly sliced

2 tbsp olive oil

3 tbsp butter

1tsp lemon juice

1/2 cup chopped dill

Heat a pan set to medium high and then add olive oil.  Sweat onion and garlic until soft, add leeks and cook until soft.  Add french beans and butter, cooking until the butter melts.  Remove from heat and add salt, pepper, lemon juice and chopped dill.

Salmon is a great fish for the grill because it's hearty enough to take the heat.  Remember to soak your cedar plank over night before setting it on the grill.

Asian BBQ Rub

1 c. Demarra Sugar

6 pieces star anise, ground

1/4 tsp ground cinnamon

1 tsp ground cardamon

3 tbsp paprika

2 tbsp chili powder

salt and pepper

1 whole salmon, de-boned, skin removed and cleaned

Mix together ingredients and rub into salmon.  Grill salmon on a cedar plank or directly on grill if you prefer.  Grill whole salmon on medium heat for half an hour.

Sometimes when it's this hot and muggy out only a salad will do.

1 lb Baby Spinach

3 Whole Peaches, sliced into quarters

1 Pint Strawberries, sliced into quarters

1/2 Pint Raspberries

1/2 Pint Blueberries

2 c. Frisee (optional)

Raspberry Vinaigrette

1 c. Raspberry Vinegar

1 1/2 c. Extra Virgin Olive Oil

1 tsp Dijon Mustard

Salt and Pepper

Whisk together ingredients and taste.  Add a dash of sugar if desired.

Drizzle vinaigrette over salad and serve

Serves 6 - 8 people

Chef McEwan's wife Roxanne has inspired a few menu items, such as this potato salad.  The vinaigrette in this recipe is best mixed into warm potatoes so the vinegar has a chance to really flavour up the dish.

3lb red and white mini new potatoes, washed and cut in half

1 lb celery, thinly sliced

1 bunch fresh thyme minced

2 c. olive oil

1 c. rice wine vinegar

1/2 c. grainy mustard

1/2 c. sweet rice wine vinegar

1/2 c. prepared horseradish

salt and pepper to taste

Boil potatoes in salt water until tender, set aside to cool down

Mix all liquid ingrendients together to make a vinaigrette.  When potatoes are luke warm, gently mix in vinaigrette making sure to keep the potatoes in tact.  Let rest 2 hours before serving.

This is a great summer recipe that you can make ahead and then serve to guests for dinner. 

1.5 cups fresh fava beans, shucked and peeled (blanch to make peeling easier)

1 roasted yellow pepper, peeled and diced

1 tsp olive oil

1 Tbsp butter

1 shallot

1 small clove of garlic , minced

1 Tbsp combined of minced rosemary and thyme 

Salt and pepper to taste

Blanch peeled beans in salted water and shock in ice bath . Saute shallot and garlic in oil and butter on med heat until soft . Fold in beans, peppers and heat through . When heated through, fold in herbs and season with salt and pepper . Drizzle with a fine olive oil before servi

This is a delicious accompaniment to grilled meat in the summer.  Grill a ribeye to perfection and serve on the side to replace compound butter

 

 

Tomato-chili Relish

3 Tbsp olive oil

.5 of a red onion , fine dice

8 plum tomatoes , peeled seeded and diced

2 large chilies , roasted on the grill , then peeled , seeded and rough chopped

1 Tbsp fresh thyme

1Tbsp flat leaf parsley , chopped

1 tsp garlic

4 plum tomatoes , chopped

juice of 1 lime

3 Tbsp honey

.25 tsp chili powder

4 Tbsp red wine vinegar

salt and pepper to taste

Sauce pan on med high heat and oil and saute onion for 3-4 mins 

Add garlic , roasted chilies, thyme , chili powder . cook another 3-4 minutes until lightly carmelized . Deglaze with vinegar and reduce until liquid is almost gone .Add all tomato product cook on low heat for 30-45 mins . Add honey , parsley , lime juice and salt and pepper to finish

For a dish that’s a little faster and easier to master on the BBQ consider grilling skinless and boneless chicken breasts.  Without the bone the chicken will cook faster and if you remove the skin the chance of your BBQ erupting in flame is a lot less.  This is a light and flavourful dish so enjoy and have a safe and happy Canada Day!

Serves 6 

6 chicken breasts

2c grainy mustard

1c extra virgin olive oil (we suggest McEwan)

1/2c prepared horseradish

1/2 bunch of thyme, picked and finely chopped

1 tsp cracked pepper

Mix all ingredients together

Season chicken with salt and pepper and place in a re-sealable bag

Pour marinade inside bag and leave for 1 - 3 hours.  Heat the grill to medium high and cook 4 -5  minutes per side.  Check for doneness or until the internal temperature reaches 165 degrees celsius  

For this heat filled Thursday we present Miami Short Ribs.  These are different from regular short ribs as they're sliced quite thin which makes them perfect to grill on a hot night since they cook quickly and that means less time for you in front of a hot BBQ.

This is a flavourful marinade for a nice rack of lamb.  Mix it all together and let sit overnight or a minimum of 4 hours

1 bunch of each: thyme, parsley, rosemary and sage.  Finely chop.

1 1.5 litres of Olive Oil

1 c. garlic puree

1 New Zealand Rack of Lamb

Marinate the rack of lamb whole

To Grill:

Season the lamb with salt and pepper.  Set the BBQ to medium high and cook the rack 2 minutes per side.  Remove from direct heat and place on resting bar for 10 minutes to achieve a medium finish.

Cut the rack into chops and garnish with a little more of the marinade poured over the chops and some thyme branches

This salad is so simple you can put it together in a matter of minutes which makes it a perfect dish to serve with anything off the grill.  You can purchase all the elements of this salad from McEwan or we can pack it up for you from our prepared foods counter.

1.5 lbs Green beans trimmed

1.5 c. Black Olives, pitted

1 c. Goat Feta

1 c. McEwan's Olive Oil

1/2 c. Sliced Almonds

4 Stalks of Celery, thinly sliced on the bias

Salad Prep:

Lightly steam green beans until bright green and tender crisp.  In the mean time put together the rest of the elements in a bowl.  Once the beans are done rinse them under cold water to stop the steaming process, pat dry on a paper towel and add to the bowl.  Mix all ingredients together making sure the oil has coated everything.  Garnish with celery leaves and enjoy!