Enjoy summer's bounty with these recipes.
Your search for the perfect condiment is over. Relish the sweetness of Ontario peaches while your taste buds awaken to a spicy zip brought on by hot red pepper flakes and cilantro. This fresh topping works great with grilled meats and is absolutely perfect on veggie burgers.
Photo Courtesy/ONTARIO TENDER FRUIT
It could be the weather. It could be that farmers markets are offering an array of fresh produce that just tastes better at this time of year.
Whatever the reason, here are some recipes to enjoy summer bounty.
Fresh peach relish
2 tbsp orange juice
2 tbsp red wine vinegar
2 tbsp extra virgin olive oil
2 tsp packed brown sugar
1 tsp dried hot red pepper flakes
2 cups peaches, chopped
1/2 cup roasted red peppers, chopped
1/2 cup cucumber, chopped
1/4 cup shallots, minced
1/4 cup mint, chopped
1/4 cup cilantro, chopped
1/2 tsp salt
1/2 tsp pepper
In bowl, whisk together, orange juice, vinegar, oil, brown sugar and red pepper flakes.
In another bowl, combine peaches, roasted red peppers, cucumber, shallots, mint and cilantro.
Drizzle with dressing and gently toss to combine. Mix in salt and pepper.
If not using immediately, cover and refrigerate for up to two days.
~ Recipe courtesy of ontariotenderfruit.com
Grilled chicken with apricot raspberry salsa
A tangy fresh fruit salsa is the perfect accompaniment to smoky grilled chicken.
4 boneless skinless chicken breasts
1 1/4 tsp ground cumin
1/2 tsp dried oregano
2 tbsp raspberry vinegar
2 tbsp canola oil
2 cups chopped pitted apricots
1/3 cup diced red onion
1 jalapeno pepper, seeded and diced
2 tbsp liquid honey
1/4 tsp each cinnamon and salt
1 cup raspberries
In shallow glass dish, arrange chicken in single layer. Combine 1 tsp of the cumin and oregano; rub all over chicken. Sprinkle with vinegar and oil; turn to coat well. Cover and marinate at room temperature for 30 minutes or refrigerate for up to four hours.
Place chicken on greased grill over medium-high heat; close cover and cook, turning once, until no longer pink inside, 12 to 15 minutes.
Meanwhile, in a small bowl, stir together apricots, onion, jalapeno pepper, honey, remaining cumin, cinnamon and salt; let stand for a few minutes for juices to form. Just before serving with chicken, gently stir in raspberries.
Nutritional information
1 serving
Protein: 27 grams
Fat: 9 grams
Carbohydrates: 23 grams
Calories: 281
Fibre: 3 grams
~ Recipe courtesy of Foodland Ontario