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).
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
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
We had our first official summer kick-off BBQ/Housewarming at CasaDelSal and it was a lovely afternoon/evening spent with some of our favourite people. While we kept things pretty basic food-wise, with firing up the grill and accompanying salads; my friend Michelle put together a fantastic Bruschetta board that truly wow’d our guests. This was a dish that had to be shared and evidently I asked Michelle to enlighten us with her creativity behind this delectable appetizer. Please read on, share with your friends and above all else, try this one out!
Thank you again Michelle for putting together such an impressive board with a new-fashioned twist! Here’s her dish:
This past weekend I was invited to a BBQ at a friends house in Toronto. If you know anything about our gatherings, they are mainly focused around family and friends with plenty of food and drink.
I was racking my brain trying to think of what I was going to bring for an appetizer – something fresh, colourful, easy to transport and make ahead and doesn’t require much kitchen time at the BBQ. Huuummmm….summer…seasonal…ah-ha! I will create a bruschetta board, a non-traditional bruschetta board. I decided I would make all the mixes first thing in the morning and when I got to the BBQ all I would have to do is cut the baguettes into thin slices, toast and assemble.
Added bonus, all these incredible mixtures are nut-free and vegetarian + vegan friendly. Mixture and assembly is as follows:
1+1/2 cups fresh cherries, pits removed and chopped
3 cups fresh strawberries, stems removed and chopped
5-7 basil leaves, cut into chiffonade (stack the leaves as evenly as you can, roll the stacks tightly so it resembles a cigar, slice the roll crosswise into very thin slices and pull apart into strips)
5-7 mint leave, cut into chiffonade
2-3 tbsp finely diced red onion
4 tsp raspberry balsamic vinegar (regular balsamic vinegar can be used as a substitution) + extra for drizzling
Wash and cut all fruit
Add all ingredients into a medium size glass bowl, mix gently
Cover and set aside in the fridge until ready to use
Farmers Market Tri-Colour Peppers
3 tbsp olive oil
3 large peppers – 1 x red, orange and yellow
Sea salt and fresh ground pepper
Wash and thinly slice the peppers
Heat olive oil in a pan on low heat, add peppers, season with sea salt and pepper
Stir occasionally until the peppers are very soft, approx. 30 mins
Add additional sea salt and pepper if required
Cover and set aside in a medium glass bowl in the fridge until ready to use
Butternut Squash + Caramelized Onion + Maple Syrup
4 cups of 1-inch cubes of peeled butternut squash (tip – President’s Choice offers already cut butternut squash in approx. 1-inch cubes, you can pick up a package if you’re tight for time or don’t want to fuss with cutting your own)
Sea Salt and fresh ground pepper
1 large sweet onion, thinly sliced
2 tbsp maple syrup
A few pinches of crushed red pepper flakes
2 tsp balsamic vinegar + extra for drizzling
7-10 mint leaves, cut into chiffonade
Preheat oven to 400 degrees F
Spread butternut squash into a baking dish, drizzle with olive oil and season with sea salt and pepper
Let cook for approx. 30 mins until fork tender, turning with a spatula every 10 mins, remove from oven
In a large skillet heat on low approx. 2 tbsp. of olive oil, add onions, season with sea salt and cook until very soft and caramelized, approx. 20-25 mins
Add maple syrup and the red pepper flakes to the onions, let cook for another minute while giving it a gentle stir
In a large glass bowl combine the butternut squash, onions and balsamic vinegar, mash the mixture together (I used my Pampered Chef Potato Masher – works wonders), season to taste with additional sea salt and pepper