It’s August and I’ll be spending as much time as possible outside, eating and drinking delicious things. Here are a few recipes I’ll be enjoying, taking full advantage of all the food that is finally ‘in season’ here in Alberta!
1. Spray sheet of aluminum foil with oil.
2. Cut up any amount and kind of veggies (zucchini, carrot, onion, bean, potato, bell pepper work best) and place in large bowl.
3. Add enough olive oil to coat veggies (2-4 T should do it).
4. Spice with salt and pepper as well as any of the following combos: oregano and lemon OR dill and lemon OR rosemary and chopped garlic
5. Put veggies on foil and wrap. Make small cuts at top to allow veggies to vent.
6. Cook on BBQ at Medium- low temperature until veggies are soft (around 20- 40 minutes). TIP: To speed up cook time of potatoes and carrots, microwave pieces first so they are half cooked.
Homemade Teriyaki Sauce
· 1 part ketchup
· 1 part brown sugar
· 1 part soya sauce
Use on chicken or pork when BBQing, or great for a fresh, garden-vegetable stir-fry
1. Place 12 medium mint leaves at bottom of glass.
· Crushed ice
· 1 oz spiced rum
· 1 t honey
· 0.5 oz lime juice
· 2 oz soda/ sprite/fresca
3. Mix with vigor
1. In a large pitcher mix:
· 1.5 litres boiling water
· 6 of your favorite tea bags (bought cheap in bulk at Save-on or superstore) or try flavoured Rooibos for a great decaf drink
· honey to taste
· 1- 2 freshly squeezed lemon juice (add pulp if you like)
Mix above ingredients and let sit in the sun for a day. Add ice and serve.
Chocolate Zucchini Cake (Best of Bridge)
1. Heat oven to 325 F
2. Cream together:
· ¼ C butter
· ½ C vegetable oil
· 1 ¾ C sugar
· 2 eggs
· 1 t vanilla
· ½ C sour milk (add 1 tsp vinegar to regular milk)
3. In separate bowl, sift together:
· 2 ½ C flour (white or whole wheat)
· ¼ C cocoa powder
· ½ t baking powder
· 1 t baking soda
· ½ t cinnamon
· 1 t cloves
4. Mix dry ingredients with creamed mixture.
· 2 C grated zucchini
· ¼ C chocolate chips (I like the small and dark ones)
· 1- 2 C berries (optional).
6. Bake in 9x13 greased pan for 45 minutes until toothpick comes out dry. Once cool, I decorate with sprinkled icing sugar, mint leaves and berries.
1. Grind any fruit in the blender (berries work best). Don’t add water, unless the blender cannot function without it.
2. Spread thinly on plastic wrap lined cookie sheet.
3. Place in oven at 250 F overnight or leave outside in warm weather for 1-2 days (covered to keep bugs out).
4. Peel and enjoy!
Frozen Yogurt Cups
1. Mix in a blender:
· 1 part plain yogurt
· 1 part fruit (soft fruit like peaches and berries work best)
· Sugar or honey to taste
2. Pour into popsicle molds or use recycled materials as molds (deep ice cube trays, Dixie cups, small yogurt containers etc) and add wooden popsicle sticks (bought at craft store).
3. Freeze and enjoy!