More Long Weekend Food to Make!

Grilled Pepper Bruschetta

Colourful and sweet this bruschetta is easy to make ahead and ready to top a crunchy grilled baguette slice. Make the baguette slicing step easy by asking the bakery to slice up the baguette for you. Less crumbs in your kitchen and every slice is the same thickness.

 

1 baguette (350 g), sliced

2 tbsp (30 mL) extra virgin olive oil

2 red bell peppers

2 green bell peppers

2 yellow or orange bell peppers

1/4 cup (60 mL) chopped fresh Italian parsley

1 large clove garlic, minced or rasped

1 tbsp (15 mL) red wine vinegar

1/2 tsp (2 mL) salt

1 piece Asiago cheese (about 3-oz/90 g), shaved

 

Place peppers on greased grill over medium high heat. Grill, turning occasionally for about 15 minutes or until blistered and blackened. Remove from heat and let cool.

 

Brush one side of the bread slices with half of the oil and place oiled side down, on greased grill over medium high heat. Grill for about 2 minutes or until golden. Set aside.

 

Remove blistered skin and seeds from peppers and discard. Thinly slice peppers and place in bowl. Add parsley, garlic, vinegar and remaining oil and salt. Divide pepper mixture among toasted baguette slices and top with cheese.

 

Makes about 24 pieces.

 

 

Sundried Tomato and Beef Pasta Salad

This salad is a whole meal and perfect to enjoy for lunch. You can serve the steak on top of the salad or toss it right in. Sundried tomato pesto adds a rich tomato flavour and matches perfect with Kalamata olives.

 

1 beef striploin grilling steak (about 12 oz/375 g)

1/2 tsp (2 mL) Italian herb seasoning

1/4 tsp (1 mL) each salt and pepper

4 cups (1 L) short pasta (such as shells or orecchiette)

1 jar (6 oz) marinated artichokes, drained and chopped

1/2 cup (125 mL) sundried tomato pesto

1/3 cup (75 mL) chopped pitted Kalamata olives

1/4 cup (60 mL) extra virgin olive oil

2 tbsp (25 mL) red wine vinegar

1 tbsp (15 mL) Dijon mustard

1 small clove garlic, minced or rasped

1/4 cup (60 mL) chopped fresh Italian parsley

2 tbsp (30 mL) chopped fresh basil

 

In a pot of boiling salted water, cook pasta for about 8 minutes or until al dente. Drain and rinse under cold water. Drain again. Scrape into large bowl and add artichokes, pesto and olives.

 

In small bowl, whisk together oil, vinegar, mustard, garlic and half of the salt and pepper. Pour over pasta mixture and toss to coat; set aside.

 

Sprinkle steak with Italian seasoning and remaining salt and pepper. Place on greased grill over medium high heat and grill for about 8 minutes or until desired doneness. Remove to cutting board and let rest for 3 minutes. Slice steak thinly.

 

Meanwhile, add parsley and basil and toss salad until combined well. Divide salad among 4 plates and top with sliced steak.

 

Makes 6 to 8 servings.

 

Tip: If you have trouble finding sun-dried tomato pesto you can use basil pesto instead.

 

Make-ahead: This salad can be kept covered and refrigerated for up to 2 days.

 

Chicken Option: You can substitute 12 oz/375 g of boneless skinless chicken breasts for the steak.