Long Weekend Barbecue on CTV Kitchener News at Noon

Enjoy refreshing salads with family and friends this long weekend! Pick up some fresh local ingredients and create this easy, flavourful menu this weekend to celebrate summer and have some fun outside. 

Wishing everyone some fun in the sun and good food for all. Be safe and happy long weekend!

Watermelon Farro Salad

Refreshing bites of watermelon match with the slight chewiness of farro and fresh peas. 

1 cup (250 mL) farro

1 1/2 cups (375 mL) fresh peas 

3 cups (750 mL) diced watermelon

1 cup (250 mL) crumbled feta or shredded Asiago cheese

2 tbsp (30 mL) extra virgin olive oil

1/4 tsp (1 mL) salt

Pinch fresh ground pepper

Cook farro in a pot of boiling salted water for 15 minutes. Add peas and cook for 2 minutes or until farro is tender and slightly chewy. Drain well and rinse under cold water.

Toss together farro, peas, watermelon and Asiago. 

Whisk together oil, salt and pepper. Drizzle over salad and toss to combine.

Serves 6.

Grilled Prosciutto-Wrapped Corn Salad

Change up the way you serve corn and salad as a side dish and combine them in this blue cheese dressing! 

6 slices prosciutto, halved lengthwise

4 cobs corn, husked and cut into thirds 

1 tbsp (15 mL) canola oil

8 cups torn romaine lettuce 

1 pint grape tomatoes, halved

2 cups (500 mL) diced cucumber

Blue Cheese Dressing: 

3/4 cup (175 mL) grated blue cheese 

1/2 cup (125 mL) mayonnaise

3 tbsp (45 mL) 35% whipping cream or milk

1 tbsp (15 mL) Dijon mustard

1/2 tsp (2 mL) each hot pepper and Worcestershire sauce

1 shallot, minced

2 cloves garlic, minced

1/2 tsp (2 mL) each salt and pepper

Wrap each piece of corn with prosciutto halves and rub with oil.

Grill corn over medium heat, turning occasionally, about 10 minutes until prosciutto is slightly charred and corn is tender. 

Blue Cheese Dressing: Meanwhile, whisk together blue cheese, mayonnaise, whipping cream, mustard, hot sauce, Worcestershire sauce, shallot, garlic, salt and pepper.

Combine romaine, tomatoes and cucumber with half of the blue cheese dressing and toss well. Add corn and toss lightly to serve. Dollop with more dressing if desired or serve remaining as a dip for the corn. 

Serves 6.

Tip: If you find the dressing to thick, simply whisk in some more cream to thin out, 1 tbsp (15 mL) at a time. 

Rib Eye Steaks with Creamy Grilled Onions and Mushrooms

Thick juicy steaks say nothing but summer! This jazzed up topping of grilled mushrooms and onions gives a new twist on a steak classic.

4 boneless rib eye steaks (each about 250g each)

2 tbsp (30 mL) extra virgin olive oil

1/2 tsp (2 mL) each fresh ground pepper and salt

Creamy Grilled Onions and Mushrooms:

2 pkg (114 g each) oyster mushrooms

1 small red onion, cut into wedges

2 tbsp (30 mL) extra virgin olive oil

1 tsp (5 mL) chopped fresh thyme

1/2 cup (125 mL) herb and garlic soft cheese (such as Boursin)

1 tbsp (15 mL) chopped fresh basil and parsley

Creamy Grilled Onions and Mushrooms: In a bowl, toss mushrooms and onion wedges gently with oil and thyme. Place on greased grill over medium high heat and grill, turning occasionally for about 8 minutes or until golden and tender crisp. Return to bowl, stir in cheese and basil while mushrooms are hot; set aside.

Toss rib eye steaks with oil, pepper and salt. Place on greased grill over medium high heat for about 5 minutes per side or until medium rare 145ºF (63ºC) or until desired doneness. Place on plates and spoon mushroom and onion mixture over top to serve.

Serves 4.