Jun 30, 2017
Coca-Cola’s high acidity makes it ideal for tenderizing meat. Use this flavourful marinade on your choice of beef – flank steak, ribeye, ribs, brisket;. poultry – wings, thighs, breasts; or pork – shoulder, loin, ribs, chops. Whatever cut of meat you choose, and whether you grill, broil, bake or slow cook, expect a juicy, tender result.
Ingredients
2 lbs. flank steak
1 1/2 cups Coca-Cola Classic
4 tablespoons soy sauce
4 tablespoons extra virgin olive oil
2 tablespoons minced onion
1 teaspoon minced garlic
1 teaspoon finely chopped parsley
1 tablespoons McCormick Gourmet Jamaican Jerk Seasoning
3 tablespoons BBQ Sauce
Pinch of ground white pepper, to taste
Directions
- In a large bowl, whisk together all ingredients.
- Place the flank steaks in a large, resealable plastic bag. Pour in marinade and turn frequently to coat meat evenly. Refrigerate overnight or at least 12 hours.
- Preheat grill to medium-high heat. Remove steaks from marinade (discard remaining marinade) and cook to taste.
Jun 20, 2017
Take advantage of seasonal fruit and vegetables – blend up a cool, icy treat for hot summer days. Makes: 3 servings
Ingredients
4 cups diced cantaloupe
3/4 cup coconut water
1/4 cucumber, peeled and roughly diced
4 mint leaves
Honey, to taste (or you can use Stevia)
Ice (optional)
Directions
Add all ingredients to a blender or food processor and pulse until smooth and creamy.
Jun 11, 2017
This salad is wonderfully crunchy and is dressed in a creamy, sesame ginger sauce – delicious Asian flavour for a refreshing summer salad. Make ahead and dress when ready to serve. Makes: 6 servings.
Ingredients
1/3 cup pumpkin seeds
2 cups shredded napa cabbage
2 cups shredded savoy or green cabbage
1 cup arugula leaves
2/3 cup thinly sliced celery
2/3 cup thinly sliced green onions, including green leaves
1 1/2 tablespoons rice vinegar
1 tablespoon sugar
1 tablespoon soy sauce
1/2 teaspoon minced garlic
1/4 teaspoon toasted sesame oil
1/4 teaspoon freshly grated ginger
1/2 cup mayonnaise
Freshly ground black pepper
Directions
- Toast the pumpkin seeds in a skillet on medium high heat, stirring constantly, until puffed and golden. About 4- 5 minutes. Set aside.
- Combine cabbage, arugula, celery, and green onions in a large bowl.
- In a small bowl, whisk together rice vinegar, sugar, soy sauce, garlic, sesame oil, and ginger until sugar has dissolved. Add mayonnaise and whisk until completely combined.
- Gently toss the cabbage mixture with the pumpkin seeds and the dressing. Note: Use about half the dressing at first and toss. Season with a little freshly ground black pepper. Add more dressing until the salad is coated to your taste.
NOTE: If you like a little heat you can add 1 small red chili pepper, finely chopped in step 3.
Jun 4, 2017
Cool down with these delicious, creamy coconut pops. Three ingredients. Three easy steps.
Ingredients
2 Cups Woodstock Foods Organic Frozen Whole Strawberries
1 Cup Harvest Bay Original Coconut Water
1 Container Coconut Yogurt
Directions
- Spoon yogurt into the bottom of 4 popsicle molds; filling about half way up each mold. Place molds into the freezer for 10 minutes.
- Blend together the strawberries and coconut water until smooth. Remove molds from the freezer and spoon the berry mixture over the top of partially frozen yogurt. Add wooden popsicle sticks and place back in the freezer for 4-6 hours.
- To release the popsicles from the mold, place mold in a bowl filled with warm water (filled with enough water reach almost to top of mold), about 20 to 30 seconds, or just until pops loosen.
NOTE: You can substitute the frozen strawberries with any fruit you choose – peaches, mangoes, pineapple, raspberries, mixed berries, etc.
May 30, 2017
Grilled corn, or elote, is a popular street food in many parts of Mexico. Ears of grilled corn are slathered with a creamy chili sauce and sprinkled with cotija cheese. The recipe is easy and ready in about 25 minutes.
Ingredients
2 tablespoons mayonnaise
2 tablespoons plain non-fat yogurt
1/2 teaspoon chili powder
4 ears corn, husks removed
1 lime, halved for juicing
4 tablespoons grated cotija or Parmesan cheese
2 limes, quartered for garnish
Directions
- Preheat grill to medium-high heat.
- In a small bowl, add mayonnaise, yogurt and chili powder and stir to combine well.
- Grill corn, turning occasionally to ensure they cook evenly, until slightly charred and tender. Remove from grill.
- While the corn is still warm, spread each ear with 1 tablespoon of the mayonnaise mix. Squeeze lime juice over the ears of corn and sprinkle with cheese. Serve with lime wedges.
May 30, 2017
A smooth, nutrient packed pesto bursting with fresh flavour! Perfect for pasta, or used as a dip or spread. Makes about 2 cups.
Ingredients
2 cups kale, washed, stems removed, and roughly chopped
1/4 cup fresh basil leaves
1/2 cup pistachios, roasted and shelled
4 roasted garlic cloves
1/2 teaspoon lemon zest
2 tablespoons lemon juice
3 tablespoons olive oil, more if needed
Fine sea salt
Ground black pepper
Directions
- Add kale, basil, and pistachios to a food processor and pulse until finely chopped, scraping down the sides between a few pulses.
- Add the lemon zest and juice, and roasted garlic; pulse until combined. Slowly drizzle in the olive oil until desired consistency is reached. Add more olive oil if you want a thinner consistency, or more pistachios if you want a thicker pesto. Season with salt and pepper, to taste.
