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Recipes

Ingredients:
16 red and yellow mini sweet peppers 1 tbsp (15 mL) extra virgin olive oil Sea salt, if desired
Directions:
Brush sweet peppers with olive oil. Place on greased grill over medium heat; close lid and grill until grill-marked and softened, about 8 minutes. Arrange on platter; season with sea salt if desired. Serve hot, warm or at room temperature. |
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Mixed Greens with Lemon Dill Vinaigrette |
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Ingredients:
3 tbsp (45 mL) extra-virgin olive oil 1 small green onion, thinly sliced 1 pinch salt 1 pinch pepper 1 pinch granulated sugar 8 cups (2 L) mixed salad greens 1 cup (250 mL) sliced radishes
Lemon Dill Vinaigrette: 1 cup (250 mL) white wine vinegar Strips of lemon rind, from 1 lemon 1 tbsp (15 mL) mustard seeds 1 tsp (5 mL) peppercorns 6 fresh dill sprigs 6 fresh parsley sprigs
Directions:
Lemon Dill Vinaigrette:
In saucepan, bring vinegar to boil. Place lemon rind, mustard seeds, peppercorns, dill and parsley in small bowl; pour vinegar over top. Cover and let stand for 30 minutes. Strain into clean jar with tight-fitting lid. (Make-ahead: Refrigerate for up to 1 month.)
In large bowl, whisk together oil, 2 tbsp (25 mL) of the vinaigrette, onion, salt, pepper and sugar. Add mixed greens and radishes; toss to coat.
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Portuguese Barbecued Chicken |
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Ingredients:
2 lb (907 g) chicken pieces 1/3 cup (75 mL) dry white wine 1 tsp (5 mL) grated lemon rind 3 tbsp (45 mL) lemon juice 2 tbsp (30 mL) tomato paste 1 tbsp (15 mL) olive oil 1/2 tsp (2 mL) paprika 1/4 tsp (1 mL) hot pepper sauce 1/4 tsp (1 mL) salt 2 garlic cloves, minced
Directions:
In shallow glass dish, arrange chicken in single layer. Combine wine, lemon rind and juice, tomato paste, oil, paprika, hot pepper sauce, salt and garlic; pour over chicken, turning to coat. Cover and refrigerate for at least 4 hours or for up to 24 hours, turning occasionally.
Place chicken on greased grill over medium heat discarding remaining marinade; close lid and cook, skin side down, for 10 minutes. Turn and cook for 30 to 40 minutes or until juices run clear when chicken is pierced. |
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