A summer menu on CHIN TV-Festival di Johnny Lombardi

With this weekend wrapping up you can only think to the next summer weekend coming. You may want to have friends for dinner or simply feed the family. These recipes come together to create a tasty summer menu you can easily enjoy. With make ahead steps you will truly be able to relax and enjoy your guests and have a fun evening! Enjoy!

Grilled Naan Quesadillas

Prep: 10 min Grill: 15 min Yield: 12

2 cobs of corn, husked

1 tbsp extra virgin olive oil

Half of a 227 g tub spicy black bean hummus

1/4 cup medium salsa

2 tbsp chopped fresh cilantro

4 garlic or plain naan bread

1 cup shredded old cheddar

Brush corn with grilling oil and grill over medium high heat, turning occasionally for about 8 minutes or until golden. Let cool slightly and cut kernals off cob.

Stir together hummus, salsa and cilantro. Spread evenly over 2 of the naan pieces. Sprinkle with corn and cheese. Top with remaining naan. Wrap these up and refrigerate for a couple hours or overnight, then they are ready for the grill.

Place on greased grill over medium heat, turning once for about 5 minutes or until crisp and cheese melts. Cut each into 6 wedges to serve.

Pasta Lemon Berry Salad

Prep: 15 min Cook: 8 min Serves: 8

Half a 500 g bag of rotini or curly type short pasta

3/4 cup plain Balkan style or Greek yogurt

3 tbsp extra virgin olive oil with lemon

1/2 tsp grated lemon zest

2 tbsp lemon juice

1 tsp granulated sugar

1/2 tsp salt

1/4 cup chopped fresh basil

2 tbsp chopped fresh parsley or fresh mint

1 pint (6 oz/170 g) fresh blueberries

1/4 cup sliced almonds, toasted

Boil pasta in a pot of boiling salted water for about 8 minutes or until al dente. Drain and rinse under cold water; drain well.

Whisk together yogurt, oil, lemon zest and juice and salt in a large bowl. Add pasta to coat. Stir in basil and parsley. Cover and refrigerate for up to 1 day.

Add blueberries to stir through and sprinkle with almonds to serve.

Tip: For a bigger hit of lemon flavour be sure to add another 1/4 tsp of lemon zest to the dressing.

And these delicious turkey burgers you will find at

Ontario Turkey's website.

Chocolate Panna Cotta with Strawberry Sauce

Panna cotta is a cooked cream dessert from Italy and is refreshing and cool. With the rich flavour of chocolate this looks surprisingly decadent but is light enough to end any entertaining meal.

4 tsp (20 mL) unflavoured gelatin

2 cups (500 mL) chocolate milk (the best you can find)

1 cup (250 mL) 35% whipping cream

1/2 cup (125 mL) granulated sugar

1 tsp (5 mL) vanilla

Strawberry Sauce:

1/2 cup (125 mL) granulated sugar

1/2 cup (125 mL) water

3 cups (750 mL) sliced fresh strawberries, divided

1 tbsp (15 mL) cornstarch

In small saucepan, sprinkle gelatin in 1/4 cup (50 mL) of the chocolate milk and let stand for 5 minutes.  Heat over medium low heat until gelatin is dissolved.

In another saucepan, whisk together remaining chocolate milk, cream and sugar. Bring to boil and remove from heat. Whisk in vanilla and gelatin mixture.

Pour into 6 lightly greased ramekins. Refrigerate for at least 4 hours or until set. 

Strawberry Sauce: In saucepan bring sugar and water to boil; reduce heat to medium and simmer for 2 minutes. Add 2 cups (500 mL) of the strawberries and mash with potato masher; return to simmer. Whisk cornstarch with 1 tbsp (15 mL) of water. Stir into strawberry mixture, cook, stirring for 1 minute or until thickened. Let cool. Stir in remaining strawberries.

Run knife around edge of ramekins and turn out onto serving plates. Spoon sauce over top to serve.

Makes 6 servings. 

Make ahead: Can be covered and refrigerated for up to 3 days. (Both panna cotta and sauce.)