Nothing like the season of summer when Peaches and Corn are ready to enjoy!

Grilled Fish Tacos with Peach Feta Salsa

Delicate halibut takes on the spice of chili and lime and is enhanced with a sweet Ontario Peach salsa. The tangy bite of feta makes the salsa sing and the crema adds a lime end to the overall taco. Try other fish like haddock, swordfish or even shrimp for the halibut.

Serves: 6

 

2 tsp (10 mL) chili powder

1 tsp (5 mL) each kosher salt and garlic powder

1/2 tsp (2 mL) dried thyme leaves

1/2 tsp (2 mL) grated lime zest

Pinch cayenne

2 tbsp (30 mL) butter, melted

1 1/2 lb (680 g) halibut fillet, cut in 2

12 small corn tortillas

Fresh cilantro leaves (optional)

 

Peach Feta Salsa:

3 ripe but firm peaches pitted and diced

1 shallot, diced

Half a red bell pepper, diced

1/3 cup (75 mL) chopped fresh cilantro leaves

2 tbsp (30 mL) lime juice

1/2 cup (125 mL) crumbled feta cheese

Pinch salt

 

Lime Crema:

1/4 cup (60 mL) sour cream

2 tbsp (30 mL) mayonnaise

1/2 tsp (2 mL) grated lime zest

1 tbsp (15 mL) lime juice

Pinch salt

 

Lime Crema: In a small bowl, whisk together sour cream, mayonnaise, lime zest, juice and salt. Cover and refrigerate until ready to use.

 

Peach Feta Salsa: In a bowl, stir together peach, shallot, pepper, cilantro, lime juice, feta and salt; set aside.

 

Preheat grill to medium high heat and grease grill.

 

In a small bowl, stir together chili powder, salt, garlic powder, thyme leaves, lime zest and cayenne. Brush fillets with butter and sprinkle all over with spice mixture. Place on prepared grill and grill for about 10 minutes or until fish flakes when tested with fork. Remove to plate and carefully break halibut into 12 pieces. Divide among tortillas and spoon salsa over top. Drizzle with crema to serve. Garnish with cilantro leaves if desired.

 

 

Mascarpone Stuffed Grilled Peaches

Fresh summer peaches with that little bit of fuzz are one of my favourite fruits. When you bite into it and the juice drips down your chin, makes you feel like you’re 5 years old all over again. Grilling peaches brings out their super sweetness and warms them enough to start melting the Mascarpone filling.

Serves: 4

 

1/2 cup (125 mL) Mascarpone cheese

1 tbsp (15 mL) packed brown sugar

1 tbsp (15 mL) Amaretto or Frangelico liqueur (optional)

1/2 cup (125 mL) crushed amaretti cookies

Pinch cinnamon

2 fresh ripe peaches

1 tbsp (15 mL) melted butter

2 tbsp (30 mL) sliced almonds, toasted

2 tbsp (30 mL) liquid honey

Fresh mint leaves

 

In bowl, stir together Mascarpone, brown sugar and liqueur, if using. Add amaretti and cinnamon and stir to combine. Set aside or cover and refrigerate for up to 1 day.

 

Cut each peach in half and remove pit. Brush peach halves with butter and place on greased grill over medium high heat cut side down first. Close lid and grill, turning once for about 8 minutes or until golden and tender.  Remove to platter.

 

Scoop Mascarpone mixture on top of each peach and sprinkle with almonds. Drizzle with honey and garnish with mint leaves if desired.

 

 

TIPS: If you would like your filling warmed through, scoop the Mascarpone mixture into the peach and return it to the grill over medium heat. Close lid and grill for about 2 minutes or until Mascarpone melts slightly.

 

Look for Lavender or Wildflower honey to drizzle over top for a glistening hint of sweet floral flavour that enhances the peaches.

 

 

 

 

 

 

Sautéed Corn and Lentil Bowl

This generous vegetarian lunch can be made ahead and enjoyed at work or later for dinner. This recipe is easily doubled for a few days of lunches ready to pack and take with you for a fresh taste of summer.

Serves: 2

 

1/2 cup (125 mL) quinoa

1 cup (250 mL) vegetable broth

3 tbsp (45 mL) butter

2 cobs of corn, shucked

3 green onions, sliced

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

1 cup (250 mL) halved grape tomatoes

1 cup (250 mL) cooked lentils

1 avocado, diced

 

Herb Yogurt Dressing:

1/3 cup (75 mL) Balkan style plain yogurt

2 tbsp (30 mL) canola oil

1 tbsp (15 mL) lemon juice

1/2 tsp (2 mL) salt

1/4 tsp (1 mL) dry mustard

3 tbsp (45 mL) finely chopped fresh basil

1 tbsp (15 mL) chopped fresh parsley

 

In a saucepan, bring vegetable broth to a boil and add quinoa. Reduce heat to low; cover and cook for about 15 minutes or until broth is absorbed. Set aside.

 

Using a knife, cut kernels from cobs of corn. In a large skillet, melt butter over medium high heat and sauté corn for 4 minutes or until starting to become golden. Add green onions and cook for 1 minute. Remove from heat and stir in salt and pepper.

 

Herb Yogurt Dressing: In a bowl, whisk together yogurt, oil, lemon juice, salt, mustard, basil and parsley; set aside.

 

Divide quinoa among 2 bowls. Top each bowl with sautéed corn, tomatoes, lentils and avocado. Drizzle each with some of the dressing to enjoy.

 

 

 

 

  

 

 

Grilled Prosciutto Wrapped Corn Salad with Blue Cheese Dressing

Serve this up alongside your favourite summer grilled proteins for a great meal to share with family and friends.

Serves: 6

 

6 slices prosciutto, halved lengthwise

4 cobs of corn, husked and cobs cut into thirds

1 tbsp (15 mL) canola oil

8 cups (2 L) torn romaine lettuce leaves

1 pkg (255 g) grape tomatoes, halved

2 cups (500 mL) chopped cucumber

 

Blue Cheese Dressing:

1/2 cup (125 mL) mayonnaise

3 oz (90 g) crumbled blue cheese, about 1 cup/250 mL

1 tbsp (15 mL) Dijon mustard

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

1 shallot, minced

2 cloves garlic, minced

2 tbsp (30 mL) 35% whipping cream

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

 

Wrap prosciutto halves around each piece of corn. Rub with oil. Grill corn over medium-high heat, turning occasionally, about 10 minutes until prosciutto is slightly charred and corn is tender.

 

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

 

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

 

TIP: Make-ahead: Cover and refrigerate dressing for up to 1 week. Stir well before serving.