All posts filed under: BBQ

Teriyaki Salmon Brown Rice Bowl (w/ sautéed broccoli, lime, and paprika  roasted sweet potatos)

Who uses plates anymore? Just like quinoa and kale were all the rage last year, big protein bowls are on people’s minds this year. And I’m all for the trend. Not only are bowls easier you eat from (forks only, no knives required), but they are super customizable and are a great way to clean out the veggie drawer in your fridge. 🙂 Given we have a BBQ, my favourite bowls always start with a base of brown rice or quinoa, followed by a few oven roasted vegetables, a handful of herbs, some avocado to cut the heat, a squeeze of citrus, and finally, topped with a grilled piece of fresh fish.  Lastly I’ll add these come together in half an hour, and you can make extras which will hold up for lunch all week (they even taste great cold)! This bowl is: Protein packed Citrusy Full of texture  Filling Nutrient rich Gluten free    Yield: serves two for dinner  Ingredients: 2 salmon fillets 1 cup cooked brown rice (or you can substitute for any …

Tilapia Burgers

Burgers are unanimously associated with summer. People think of juicy burgers being enjoyed with friends at a backyard barbecue cookout. And yes I’m not forgetting the the endless topping combinations that allow you to customize your burger and upgrade from the plain old cheese burger.  Being a vegetarian, I don’t miss beef burgers at all, but there is something about a burger that is essential to my summer experience. Hence, I present a tilapia burger. Bursting with flavour and juices, even meat-eaters will be asking for the recipe.  These burgers are: Juicy Vibrant  Fresh With a hint of citrus Ingredients  Burger: 2 tilapia fillets, thawed and cut into 1/4″ cubes 1 egg 1 zucchini, finely diced 1/3 cup Panko bread crumbs, regular Italian bread crumbs will do but the Panko really help everything stay together  Juice and zest of one lemon  1/4 cup of cilantro chopped  1/4 cup of parsley chopped 1 handful of chives chopped 3 scallions roughly chopped Sauce:  1/2 cup plain Greek yogurt  Lemon juice 1/8 cup Cucumber finely diced  Chives chopped  …

Ricotta & Nectarine Crostinis

I can’t get enough of fruit. Yes I’m a vegetarian and that’s stating the obvious but I’m a believer of mixing fruit into dishes that are traditionally savoury. My favourite is topping crostinis with fruit. My personal favourite is Cherry Strawberry Bruschetta, which I’ll feature in a few weeks, but this nectarine and ricotta crisp takes a close second. Talking about obsessions, my aunt got me hooked on “hard and crunchy” nectarines. When these guys are super fresh and firm they are WAY better than any apple. I devised this recipe while I was up north at my cottage, savouring the afternoon sun, thinking of quick dinner ideas to stay outside for as long as possible. Lately I’ve been foregoing the goat cheese, using ricotta in its place. Everyone and their mother is using goat cheese, and I like ricotta for its salty and less creamy profile.   Ingredients: One multigrain baguette 3 firm nectarines (or peaches) 2 handfuls of basil A squeeze of honey Olive oil A dash of lemon juice Prosciutto (Would be …

Nectarine halloumi summer salad

 ..talk about these beautiful grill marks! 🙌🏻☀️ It’s summer and simple is the way to go. Don’t kid yourself, no one prefers slaving by the stove over standing over a BBQ, in a bikini, with a icy margarita in hand. (Yes, we will feature the BEST margarita recipe soon.) Sticking with that motto, I let the seasonal flavours shine through, without losing any intrigue. In this BBQ’d summer salad, nectarines are the star yet there’s enough protein and substance from the pesto marinated halloumi to be the main course! In case you’ve been living in shed, and are asking what’s halloumi, we’ve got you covered.  Halloumi is a protein rich cheese made from goat’s milk, with a very high melting point, making it perfect for the grill. It doesn’t have a strong flavour, so mixes nicely with your favourite marinades. Similar in price, halloumi comes vacuum packed like a ball of monzarella, except it is more rectangular and a bit denser.  As a vegetarian halloumi is my sidekick. The first time we served it at …