Summer has arrived and you know what that means… Strawberry Season! This twist on a old favourite swaps tomatoes for fresh-from-the-market strawberries. Paired with our Cranberry Strawberry Vinaigrette, made with balsamic vinegar, this salad is super quick to put together and makes a refreshing side to grilled chicken or other light summer meals.
Strawberry season comes and goes all to quickly for my liking, so we’re making the most of it by using strawberries in more than just our desserts. This sweet yet tart sauce is a great accompaniment to parmesan stuffed chicken, making a meal that’s elegant enough for entertaining but easy enough for a weeknight.
2cupsfresh strawberrieshalve or quarter if large berries
2tablespoonsTASTE OF THE OKANAGAN CRANBERRY STRAWBERRY VINAIGRETTE
2tablespoonschopped fresh basil
Preheat oven to 400 degrees F.
Cut a horizontal pocket in each chicken breast half by cutting from one side almost, but not through, to the other side. Cut Parmesan cheese 4 1/2-ounce pieces. Wrap a basil leaf around each piece of cheese; stuff into chicken breast pocket. Secure pockets closed with wooden toothpicks or skewers. Sprinkle with salt and pepper.
In skillet cook garlic in oil over medium heat for 30 seconds. Add chicken and cook 5 minutes or until golden brown, turning once.
Transfer to oven safe dish. Bake, uncovered, 15 minutes, or until chicken is no longer pink (170 degrees F).
While chicken in baking. Deglaze the frying pan with white wine. Add strawberries and TASTE OF THE OKANAGAN CRANBERRY STRAWBERRY VINAIGRETTE.
Cook on medium heat for 5-7 minutes until strawberries have softened.
Add half the basil and cook 1 minute longer.
When chicken is done pour strawberry sauce over chicken and sprinkle with remaining basil and grated parmesan.
Rinse chicken inside and out, and pat dry with paper towels.
Rub chicken lightly with oil then rub inside and out with TASTE OF THE OKANAGAN MAGIC SEASONING. Set aside.
Open beer can and take several gulps (make them big gulps).
Place beer can on a solid surface. Grabbing a chicken leg in each hand, plunk the bird cavity over the beer can.
Transfer the bird-on-a-can to your grill and place in the center of the grate, balancing the bird on its 2 legs and the can like a tripod.
Cook the chicken over medium-high, indirect heat, with the grill cover on, for approximately 1 hour.
Based chicken with TASTE OF THE OKANAGAN BEER SMEER BBQ SAUCE and cook for another 15 minutes or until the internal temperature registers 165 degrees F in the breast area and 180 degrees F in the thigh.
Remove from grill and let rest for 10 minutes before carving.
Everyone loves a good beef burger, but why not mix it up and throw something different on the grill. Try this lamb burger: meaty and juicy, topped with yummy feta, lettuce and our sweet and savoury Orchard Chutney.
Chicken Triangles make a perfect appetizer for a cocktail party or serve with a salad as part of a main meal. These delicious filled phyllo triangles are full of flavor, thanks to a little help from our Dill-icious Herb Blend. Try them with a side of Dill-icious Dip as well.
1 1/2tsp.TASTE OF THE OKANAGAN DILL-ICIOUS SEASONING MIX
1 1/2CupsCooked Chicken Breast
Phyllo Pastry Thawedabout 1/3 of package
Melt butter in a saucepan. Add onion and celery and cook until soft. Add flour, TASTE OF THE OKANAGAN DILL-ICIOUS SEASONING MIX and salt. Stir for 1 minute. Add chicken broth and simmer for 2 minutes.
Remove from heat and add chicken, sour cream and yogurt.
To make triangles, unroll phyllo and lay flat. (Keep the unused phyllo wrapped in a dampened towel) Cut a 2″ wide strip. Brush the strip with butter and place 1 tsp of filling in the bottom corner and fold corner to corner (flag fashion) using entire strip.
Brush all triangles with butter and bake at 350 for 20-25 minutes.
The perfect make ahead party snack. This onion dip only takes a couple of seconds to throw together, but it tastes even better then next day, once it’s had some time for the flavours to meld. So whip this up at least an hour before your party and serve with chips or veggies.
Looking for a summer side dish that’s easy and beautiful. Look no further than these Grilled Vegetable Stacks. Marinated in Taste of the Okanagan Roasted Red Pepper Vinaigrette, then grilled for a couple of minutes, these colourful stacks come together in a snap and make an elegant starter or side.
1/3cupTASTE OF THE OKANAGAN CRANBERRY JALAPENO JELLY
150gmixed cranberry trail mixroughly chopped (check your local bulk store, or mix pumpkin seeds, sunflower seeds, cashews, and dried cranberries together to make your own)
I like to make this in a food processor, but if you don’t have one you can absolutely do it by hand, just make sure your cream cheese and blue cheese are at room temperature and soft before you begin. Simply mix all three cheeses along with the TASTE OF THE OKANAGAN CRANBERRY JALAPENO JELLY together until it’s evenly combined.
Form the mixture into a ball shape and refridgerate it for about an hour.
Meanwhile, toast the trail mix in a dry skillet for a couple of minutes to bring out the nutty flavour.
Then roll the chilled cheeseball around in the trail mix to completely coat the outside of the ball.
Hooray, Spring is finally here, which means it’s time to indulge in all those delicious spring veggies. This is my go to pasta, for an easy week night dinner. It comes together in a snap, and is really versatile. You can easily swap green bean in place of asparagus, throw in some spinach add mushrooms, or even broccoli. Use whatever cheese you have on hand, fresh mozzarella, goat cheese or ricotta would all be delicious.
150gfresh mozzarallericotta, or goats cheese crumbled
Dill sprigsto serve
Cook pasta in a large pot of boiling salted water following packet directions or until al dente.
While pasta is cooking, heat a large non-stick frying pan over medium-heat. Brush the salmon with Taste of the Okanagan Lemon Dill Vinaigrette, and cook for 3 mins each side for medium. Transfer to a plate. Set aside to rest.
When pasta is almost done, toss the asparagus, and peas into the same pot and cook for about a minute.
Strain the pasta and veggies. Coarsely flake the salmon and add to the pasta. Add cheese, and toss with Taste of the Okanagan Lemon Dill Vinaigrette. Garnish with dill springs and serve.