Summer the perfect time for getting together with family and friends and enjoying great food! Here are some of our team’s go to recipes for their summer potlucks and BBQs. Enjoy!
Linda – Pimms
“Perfect combination of fresh and fruity with the API sauce adding just enough feisty to make any summer get together a party.”
- 8 cups Sprite or ginger ale
- 1 cup Pimm’s No. 1 (gin-based liqueur)
- 1 red apple, cored and thinly sliced
- 1 orange, sliced
- 1 (4 inch) cucumber wedge
- ½ lemon, sliced
- ½ lime, sliced
- 2 strawberries, sliced
- 3 sprigs fresh mint
Stir Sprite and Pimm’s together in a serving pitcher until well mixed; add apple, orange, cucumber wedge, lemon, lime, strawberries, and mint. Serve in ice-filled tall glasses.
Barbra – Summer salad
“Here is what I make all summer long. ”
- 1 can drained and rinsed chickpeas
- 1 pint grape tomatoes halved (about 2 cups)
- 1 cup mini fresh mozzarella balls halved
- 1/3 cup minced red onions
- 1/3 cup chopped fresh basil leaves
- 1 tbsp olive oil
- 1 tbsp balsamic vinegar
- 1 tbsp freshly squeezed lemon juice
- 1/2 tsp salt
- 1/4 tsp pepper
Place ingredients in large bowl in the order listed and mix well.
Can be served immediately,or salad can stand at room temperature for up to 1 hour
Enjoy!
Sooji – Korean Kimchi Fried Rice
- 1 cup chopped kimchi
- 1 bowl of cold rice
- 1 egg
- 1 tsp sesame oil
- 1 tbsp soy sauce
- Optional: Spam or bacon, green onion, sesame seeds
Instructions
- Stir-fry chopped kimchi in oil for 2 mins.
- Add rice and mix well.
- Add soy sauce, sesame oil, and optional toppings.
- Top with a fried egg. Done!
* Tip: Use old/sour kimchi for the best flavor!
Wendy – Salad with Sweet Corn Vinaigrette
“I recently tried this recipe and it hits!”
- 2 Tbsp fine sea salt
- 4 cobs of corn, shucked
- ½ head green cabbage, shredded
- 3-4 multicoloured carrots, chopped
- 1 yellow bell pepper, chopped, seeds & ribs removed
- 1 bunch of scallions, finely chopped
- 1 bunch of chives, sliced
- 1 cup of cherry tomatoes, halved & cut into thirds
- 1 cup of sungold tomatoes, halved & cut into thirds
- 2 cloves garlic
- ¼ cup extra virgin olive oil
- Juice of 2 lemons
- 2 Tbsp distilled white vinegar
- 1 tsp garlic powder
- 1 tsp kosher salt
- ½ tsp ground black pepper
- ¼ tsp tumeric
- Corn tortilla chips for serving
Directions
- Fill a large pot with cold water, stir in salt and add corn. Bring to boil, remove from heat and cover. Set aside until ready to use
- In large bowl, toss cabbage, carrots, bell pepper, scallions, chives, cherry and sungold tomatoes to combine
- Remove corn from the pot and carefully cut the kernels off cobs. Keep ½ cup of corn for dressing. Add remaining corn to bowl with vegetables
- Using a blender, blend the ½ cup of corn, garlic, oil, lemon juice, vinegar, garlic powder, salt, black pepper and turmeric until smooth
- Pour dressing over salad and toss to combine.
- Serve with tortilla chips
Nikki – Watermelon Salad Version 1
“One of my fave summer bbq side dishes…or even just a big bowl of this for lunch on a hot day!!”
- Cubbed watermelon
- Red onion, for a sharp bite
- Cucumber, for a cool, crisp addition * I don’t always add, but if I want to beef up the salad I will throw some in!
- Feta cheese, for a creamy, tangy element * and protein boost!
- Avocado, for extra creaminess…cause who doesn’t love avocado?!?
- Fresh basil and mint, for bright herbal notes!
- Serrano pepper, for a little heat if you like the hot stuff!!
- A bright lime dressing, to tie it all together * Always a good olive oil!
Optional – Sometimes I will also throw in some salted pumpkin seeds for a salty crunch!
Salt and Pepper to taste!
Janet – Hot Pot
- shabu shabu beef
- enoki mushroom
- baby bok choy
- bean sprout
- broth (pick one from seafood, beef, veggie)
Sauce: soy sauce, wasabi
How to: lay the thin beef and put enoki mushroom and baby bok choi on top roll it.
Dip it into broth and eat it with sauce
Samantha – Brownies
“I always bring something sweet. If you are attending a potluck or BBQ and have access to a freezer, ice cream sandwiches are always a hit!
My second go-to recipe is brownies. “
- 14 oz sweetened condensed milk
- ¼ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 tsp vanilla extract
- 2 large eggs
- 2 Tbsp instant coffee – dissolved into 1 Tbsp hot water *Optional – This will amplify the chocolate flavour
- ½ cup all-purpose flour
- ½ cup cocoa powder
- ¼ tsp salt
- 1 cup chocolate chips (I use a mix of milk and semi-sweet)
Instructions
- Preheat oven to 350℉ and line square pan with parchment paper
- Use hand mixer on high, cream together sweetened condensed milk, butter and sugar until thick and smooth (about 3-5 minutes)
- Add eggs and vanilla extract and mix until combined.
- Optional add the instant coffee (dissolved into hot water)
- Add flour, cocoa powder and salt. Mix until there are no clumps.
- Pour batter into lined pan and pour chocolate chips on top
- Bake for 35 – 45 minutes. The center should wobble a little.
- Allow to cool completely before removing and slicing.
Carla – Watermelon Feta Salad Version 2
“I usually bring a bottle of white wine.”
- ¼ cup extra – virgin olive oil
- 2 Tbsp red wine vinegar
- ½ tsp salt
- 3 cups cubed seedless watermelon
- 1 cup crumbled feta
- 1 cup chopped cucumbers
- ½ cup chopped fresh mint + more for serving (optional)
- ½ cup thin sliced red onion
Directions
In a bowl, whisk oil, vinegar and salt. Add watermelon, feta, cucumber, mint and onion and toss to coat.
Top with more mint and sea salt if using