Grilled Peaches

Peaches are a summer favourite when it comes to fruit, especially Niagara peaches; nothing else quite compares. And every so often I like to spice things up by throwing peach halves right on to the grill – which is a real treat! Grilled peaches are the perfect way to jazz up a weekend brunch/breaky or if you want to impress guests with a sweet and smoky dessert.

I like to keep mine simple with a light drizzle of pure maple syrup as the peaches are the real winning treat already. However, if you are looking for something super delicious and indulgent, grilled peaches  topped with your favourite type of ice or whip cream is the way to go! I personally love them topped with Luna & Larry’s Coconut Bliss “Naked Coconut” – YUM!

Also, another favourite dish for grilled peaches when looking to use them as part of your main dish, is to pair your grilled peaches with ricotta, basil and a drizzle of EVO and your favourite balsamic vinegar (see here my spin on the classic Caprese).

Grilled Peaches

For more of my favourite items to grill – check out my post Grill On and please share what you’re grilling up this summer! #delsdish #delsgrill

Happy Long Weekend! xx



Grill On

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
  • salt, pepper
  • parmesean
  1. Mix together olive oil, lemon juice, zest, garlic, salt and pepper.
  2. Massage dressing onto the raw kale. The longer it sits, the more delicious it gets.
  3. Grill a couple plain leaves and tear into the dressed salad and enjoy!
  4. Add toppers if I have them on hand, currants, pine nuts, pistachios, pumpkin seeds, whatever might be in the cupboard.
Kale Salad
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
Grilled Sesame Edamame
  • 500 g edamame (defrosted)
  • 2 tsp sesame oil
  • 1 tsp toasted sesames
  • 1/2 tsp himalayan sea salt
  1. Skewer defrosted edamame, heat grill to medium-high heat.
  2. Grill edamame until golden 8-10 minutes.
  3. Toss in sesame oil, top with sesame seeds and salt.
  4. Serve warm.
    Grilled Sesame Edamame

Stay tuned for more of my favourite BBQ picks and don’t forget to share yours on instagram – #delsdish #delsgrill

Get Grilling! xx

Black Bean Burgers

The summer weather has finally hit Toronto which means it is time to officially fire up the grill, it is BBQ season! I have been scouring pinterest and my favourite blogs for inspiration on new summer eats and have come across some pretty amazing BBQ recipes that I can’t wait to try.  I came across this fabulous recipe on Julianne Hough’s Blog and it is a keeper! I followed it step by step and it turned out perfect with very little cleanup!

Black Bean Burgers

Black Bean Burgers (yields 4 burgers)

  • 1 19 oz can black beans, drained and rinsed
  • 1/2 green bell pepper (I used red)
  • 1/2 onion
  • 2 tbsp  fresh cilantro (don’t be shy here)
  • 3 garlic cloves peeled
  • 1 egg (or for my vegan friends sub with flax egg)
  • 1 tbsp cumin
  • 1 tbsp chili powder
  • 1/2 tsp red pepper flakes
  • 1/2 cup gluten free bread crumbs (or regular)
  • Salt and pepper to taste
  • toppings of your choice- avocado, tomato, arugula, pickles, etc.
  • serve on whole wheat bun or lettuce wrap

Preheat the grill for high heat, and lightly oil a sheet of aluminum foil. In a medium bowl, mash the black beans with a fork until they’re pasty. In a food processor, finely chop the onion, garlic, bell pepper, and cilantro. Then stir into the mashed black beans.

In a small bowl, stir together the chili powder, egg, and red pepper flakes. Stir the egg mixture and bread crumbs into the mashed beans, and mix until it is sticky and holds together. Divide mixture into four patties and place on the foil.

Grill for about 8 minutes on each side, and they’ll be perfect. Top them off with your favourite toppings served on a whole wheat bun or my preference a lettuce wrap.

My go to toppings include a touch of dijon mustard, sriracha, chipotle mayo, avocado, tomato, arugula and pickles! Aren’t the toppings the best part? I can confidently say, not this time around. 😉

ToppingsGet Grilling. xx