Easy Summer Dinner
Summer is about relaxing and having easy dinners that don’t take much time. Perhaps that means putting your favourite protein on the grill or warming up leftovers from the night before. Looking for premarinated meats and fish in your favourite grocery store helps take the thinking out of the main dish but its just as easy to put something together at home. A quick combination of oil, wine or vinegar, garlic, mustard and your favourite spice or herb will enhance any beef, chicken or fish dish and add some juiciness with flavour. Once you have that under way you can put together a flavourful side dish or salad that will stand alongside it. It doesn’t need to take long but taking advantage of what the summer has to offer is always a great idea. So change it up and combine some summer sweet fruit with your salad and serve it up fresh and tasty alongside that favourite grilled meat or fish. You are sure to enjoy a wonderful meal with the great summer weather.
This is a refreshingly sweet salad that is sure to please. Peaches once grilled become sweeter and juicy and match up beautifully with this yogurt dressing. Try using nectarines or apricots for a new salad idea.
Preparation Time: 10 minutes
Cook Time: 5 minutes
Makes 4 servings
2 ripe peaches
1/2 tsp (2 mL) canola oil
4 cups (1 L) lightly packed baby spinach or mixed greens
2 tbsp (25 mL) sliced almonds, toasted
1 tbsp (15 mL) chopped fresh mint
Honey Yogurt Dressing:
2 tbsp (30 mL) vanilla or plain nonfat yogurt
2 tsp (10 mL) liquid honey
2 tsp (10 mL) canola oil
Pinch freshly ground black pepper
Cut each peach in half and remove pit. Brush peach halves with oil and place on greased grill over medium high heat cut side down first. Close lid and grill, turning once for about 5 minutes or until golden and tender. Remove to plate.
Honey Yogurt Dressing: In a small bowl, whisk together yogurt, honey and oil. Add spinach, almonds and mint and toss to coat evenly. Divide among 4 plates and top with peach halves to serve.
Grilled Rosemary and Garlic Chicken Thighs
Chicken thighs are a cheaper cut of chicken but not less in flavour. They are very tender and easy to use for weeknight meals. This recipe is easy to grill and perfect served up along side the salad.
Preparation Time: 5 minutes
Cook Time: 15 minutes
1 tbsp (15 mL) extra-virgin olive oil
2 cloves garlic, minced
2 tsp (10 mL) grated lemon rind
2 tbsp (30 mL) lemon juice
2 tbsp (30 mL) dry white wine or chicken broth
2 tbsp (30 mL) chopped fresh rosemary or 2 tsp/10 mL dried rosemary, crushed
8 boneless skinless chicken thighs (about 1 lb/500 g)
In large bowl, stir together oil, garlic, lemon rind and juice, wine and rosemary. Add chicken thighs and toss to coat. Cover and refrigerate for at least 30 minutes.
Place thighs on greased grill over medium-high heat. Close lid and grill for about 12 minutes, turning once or until juices run clear when pierced with knife.