Spring is here and we’ve been graced with warmer weather this season, putting me in total BBQ mode. Peppers, zucchini, beets, asparagus, any protein, pizza, peaches – I’ll grill just about anything! And it’s no surprise that most items taste better on the BBQ, that summery taste of the grill comes so easy and leaves for little clean up – huge bonus!
Over the Spring/Summer season, I thought I would share some of my favourite picks for grilling, to help excite and inspire your grilling game. 🙂 Don’t mind the iPhone shots, I was serious multi-tasking when I thought this would be a good one to share. Hope you enjoy and please share what you’re grilling up this season!
Most recently, I have been obsessed with grilled Kale. The flavours and texture add a unique twist on a regular salad. I love a raw kale salad and have found that adding in a few grilled leaves makes it even more amazing. It puts an interesting spin on a classic dish and helps change things up from salad to salad when you have a garden full of Kale – which I can’t wait for!
My Classic Kale recipe is oh so simple:
1 garlic clove
2 parts olive oil
1 part lemon juice
1 tsp lemon zest
Mix together olive oil, lemon juice, zest, garlic, salt and pepper.
Massage dressing onto the raw kale. The longer it sits, the more delicious it gets.
Grill a couple plain leaves and tear into the dressed salad and enjoy!
Add toppers if I have them on hand, currants, pine nuts, pistachios, pumpkin seeds, whatever might be in the cupboard.
Next up, which has become a new favourite summer appetizer/snack of mine is from Canadian Living’s Summer Best special issue. Their recipe for Grilled Sesame Edamame is ahhh-mazing!!! As soon as I came across this one I knew it would be a winner, seriously so YUMMMM!!!
Grilled Sesame Edamame
500 g edamame (defrosted)
2 tsp sesame oil
1 tsp toasted sesames
1/2 tsp himalayan sea salt
Skewer defrosted edamame, heat grill to medium-high heat.
Grill edamame until golden 8-10 minutes.
Toss in sesame oil, top with sesame seeds and salt.
Stay tuned for more of my favourite BBQ picks and don’t forget to share yours on instagram – #delsdish #delsgrill
This was my first time trying to make Socca and it was a success! A high protein gluten-free traditional Provencal flatbread topped off with some favourite ingredients. This recipe was seriously a hit and I’m thinking it may be a new at home pizza crust alternative! It is simple to cook, light and crisp with a delicious nutty flavour that will go with just about any topping. Made from chickpea flour, Socca ends up being a great source of protein, folate, iron and magnesium with all that yummy starchiness flavour.
This variation was inspired by Sarah Britton’s My New Rootsrecipe. Personally, I’m not a huge dill fan and opted to use what I had on hand to make this recipe come to life. Unfortunately, I didn’t get the best pictures because I was ravenous and dug into this beautiful dish too soon. Hope you enjoy!
2-3 medium sweet onions
2 tbsp of coconut oil
himalayan sea salt
2 teaspoons of balsamic vinegar
2 bunches of asparagus (all green, or add in white or purple to jazz things up)
1 cup of radish, arugula, ruby mustard micro greens or your choice of sprouts
2 oz. goat feta
cracked black peppers
olive oil to garnish
Socca Ingredients: (makes 4-6)
1 cup chickpea flour
3/4 tsp himalayan sea salt
1/2 tsp cracked black pepper
1 1/4 cup warm water
3 tbsp coconut oil, plus extra for cooking crepes
To make the socca batter, sift the flour, salt and pepper in a large bowl. Whisk in warm water and oil, then let it sit, covered, for at least 30 minutes. Note- This can even sit all day.
Over high heat, melt some of the oil in a large pan. Once it’s very hot, pour in one quarter of the batter and tilt the pan so it coats the base evenly. Cook for 5-8 minutes, until bubbles form on the surface and the batter turns from shiny to opaque, then flip over and cook for a few minutes, until browned. Remove from the pan and set aside under a tea towel to keep warm. Repeat with the remaining batter.
For the topping, heat coconut in a large pan, add the onions and salt, and stir to coat. Cook over medium heat, stirring occasionally. When the pan is dry, add the balsamic vinegar. Cook for 20-25 minutes, or until the onions are golden and caramelized, then transfer to a bowl.
Preheat a grill pan over high heat. Rub the asparagus with the remaining oil, then add them to the pan and cook, for 5-10 minutes, turning once, until tender and slightly charred.
To serve, cover each warm socca with the caramelized onions, asparagus, sprouts and feta. Season with salt and pepper and drizzle with balsamic vinegar.
Despite the wicked snow storm we were having early this morning, I had a bit of extra time and was feeling inspired. Since we rang in the new year, I’m finding muse in all the social sharing that is taking place with everyone’s new healthy 2016 regime – there have been some beautiful creations posted out there. With that being said, I wanted something different than my typical blend of fruits and veggies.
I recently organized my spice/toppers/baking/coffee/tea cupboard (yes this a thing haha) so I knew I had a handful of delicious add-in ingredients. So I decided to get creative and jazz up my smoothie with something beautiful and even more filling – a smoothie bowl!
I took some of my favourite toppers/ingredients – chia seed, coconut, hemp hearts, and strawberries and topped them onto my trusted Glowing Green Smoothie recipe (limit the water part to keep it on the thicker side).
What a simple and gorgeous dish to start off the morning – it definitely brightened my day!
I know I am stretching it with this one as we hit mid-Fall but this dish is too good not to share and is our one last grasp at the summer season. After all, crostini is welcomed any time of year – right? 🙂 This vibrant refreshing spread might be the perfect addition to that gorgeous Holiday spread full of rich indulgences. It’s simple in its ingredients and can be thrown together in a matter of minutes. No real measurements required, it’s pretty foolproof. Here’s the dish-
Sweet Pea Crostini
Slice baguette, brush with olive oil and rub with garlic clove
Toast baguette in the oven at 350°F for 10 minutes each side or until golden
Blanch fresh peas for 2-4 minutes
Drain peas, season with salt, olive oil and mash with fork, until desired consistency (you can also blend for a smoother mash)
Mix in tbsp of mint and shredded pecorino to mixture
Top toasted baguette with pea mash, some more pecorino, mint and drizzle with balsamic
Hello Friends! I’ve been away on a few getaways over the last few weeks and as a result I have been taking a break from dishing in the kitchen and on the blog – not to mention a whole list of other things to boot! With the summer ending, I enjoy taking the time to recharge and enjoy what’s left of the warm weather – soaking up the last summer rays. Now that September is here, I am feeling refreshed and ready to get back into a routine. Time to be inspired. 🙂
As the summer season is winding down, I am diligently trying to prolong my fruitful garden for as long as I can. For those trying to find your inner green thumb, I highly suggest you plant some kale next year. Its low maintenance and easy growth will fill you with pride and delight as you harvest bags of kale each week. It has honestly supplied our home with loads of gorgeous greens throughout the summer months and I’m overjoyed when I think of the cost savings, carbon footprint and health benefits that come in hand with growing your own goods.
With kale on the mind, here is another combination for you all to try.
Blend 1 cup strawberries, 1-2 cups of watermelon, 1-2 cups water, some mint and a bunch of kale. (yields 4 servings) Don’t be afraid to add more water if necessary to reach the desired consistency, this will vary from blender to blender.