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What to Cook Up This Summer

What to Cook Up this Summer

The sun's out, the birds are chirping and you have some guests to entertain.

Don't let the heat scare you away from cooking at home--here's a list of quick, sunshine-friendly recipes that will entertain and impress any party guest. 

Below we have great recipes for Strawberry Scones, Salmon Steak Omelettes, Lobster Tails, Grilled Balsamic Asparagus, Tomato Bruschetta, Mojitos, Caesars, and Orange Julius! 

Enjoy!

Fresh BC Strawberry Scones

You Will Need:

- 1 cup New Crop Fresh BC strawberries

- 3 tbsp sugar

- 2 cups all-purpose flour

- 2 tsp baking powder

- 1/4 tsp salt

- 6 tbsp softened butter

- 2/3 cup cream or buttermilk

Directions:

- Preheat oven to 400F. Lightly grease cookie sheet.

- Cut fruit into small pieces.

- Combine sugar, flour, baking powder and salt in a large bowl. Add butter and combine.

- Add fruit and cream or buttermilk.

- Knead dough on a lightly floured surface and form circles 3/4" thick. Half into wedges with a knife and place on a baking sheet.

- Bake scones for 15 minutes.

- Sprinkle tops of scones with an additional tbsp of sugar and bake for an additional 5-10 minutes until tops are golden brown.

- Garnish with a dollop of jam or cream.

Fresh Copper River Salmon Steak Omelette 

You'll need:

1 Fresh Copper River Salmon Steak

1/4 cup finely chopped onion

1/4 cup finely chopped green pepper

1 tbsp butter (x2)

6 CGY Free-Range Brown Eggs

1/4 cup shredded cheddar cheese

1/4 tsp pepper

Directions:

- Remove the skin and bones from the salmon; cut into 1/2" chunks. 

- In a skillet, sauté the salmon, onion, and green pepper in 1 tbsp butter. 

- In a small bowl, beat eggs. Melt the remaining 1 tbsp of butter in same skillet on medium-heat and add eggs. As eggs set, lift edges, letting uncooked yolk flow underneath.

- When the eggs set, spoon salmon mixture over one side, then sprinkle with cheese and pepper. Fold omelette over filling. Cover and let stand for 1-2 minutes or until cheese is melted.

Fire Up the Grill

The sunny July weather can only mean one thing: BBQ!

Grilled Canadian Lobster Tails 

You Will Need:

2 Canadian lobster tails

1 tbsp lemon juice

1/2 cup olive oil

1 tsp salt

1 tsp paprika

1/8 tsp white pepper

1/8 tsp garlic powder

Directions:

- Preheat grill for high heat

- Squeeze lemon juice into a small bowl, and slowly whisk in olive oil. Whisk in salt, paprika, white pepper and garlic powder. Split lobster tails lengthwise with a large knife, and brush flesh side of tail with marinade.

- Lightly oil grill grate. Place tails, flesh side down, on preheated grill. Cook for 10 to 12 minutes, turning once, and basting frequently with marinade. Discard any remaining marinade. Lobster is done when opaque and firm to touch.

Grilled Balsamic Fresh BC Asparagus

You Will Need:

1 lb of fresh BC asparagus

3 tbsp balsamic vinegar

2 tbsp fresh lemon juice

1 tbsp olive oil

1 tsp low sodium soy sauce

1 garlic clove, minced

1/2 tsp kosher salt

fresh ground pepper, to taste

Directions:

- Snap off tough ends of asparagus and wash well through 2-3 changes of cold water.

- Combine balsamic vinegar, fresh lemon juice, olive oil, soy sauce, garlic clove, and salt with the asparagus in a large zip-top plastic bag, seal and marinate for 30-60 minutes.

- Preheat grill on high heat

- Remove the asparagus from bag (discard marinade) and place on preheated oiled grill rack.

- Grill 5 minutes on each side or until asparagus is done.

- Season with pepper for taste.

Fresh BC Grape Tomato Bruschetta 

You Will Need:

1 French baguette from 13 Bakers

1 cup of New Crop Fresh BC Grape Tomatoes

1/3 cup of fresh basil, chopped

1/4 cup shredded parmesan cheese

2 garlic cloves, minced

2 green onions, chopped

1 tbsp balsamic vinegar

1 tsp olive oil

1/4 tsp kosher salt

1/4 tsp freshly ground pepper

Directions:

- Preheat the oven on broiler setting.

- Slice a French baguette into 3/4 inch slices and place on a baking sheet. Broil for 1 to 2 minutes until slightly brown.

- In a bowl, toss together 8 diced grape tomatoes, 1/3 cup of chopped fresh basil, 1/4 cup of shredded parmesan cheese and 2 minced garlic cloves.

- Mix in 1 tbsp of balsamic vinegar, 1 tsp of olive oil, 1/4 tsp of kosher salt and 1/4 tsp of fresh-ground pepper.

- Spoon mixture onto toasted bread.

- Garnish with 2 chopped green onions.

Drink and be Merry

No party in the sun is complete without a pitcher of drinks.

(Each recipe serves 4)

The Minty Mojito

You Will Need:

4 limes, fresh pulp and juice

12 leaves BC fresh mint 

1/3 cup sugar

1/2 cup white rum

club soda, chilled 

Directions:

- Place lime juice, mint and sugar into a pitcher.

- Using a muddle stick mash to release mint oils, and dissolve sugar into juice.

- Add rum and lots of ice topped with club soda.

- Garnish with fresh mint and lime slices.

The Bloody Caesar

You Will Need:

1 cup vodka

8 cups clamato juice

4 dashes Worcestershire sauce

2 dashes of tabasco sauce

4 lime wedges

Pepper to taste

Salt for garnish

4 BC Fresh celery stalks for garnish

Directions:

- Rim a glass with salt and juice from the lime.

- Add vodka and clamato juice.

- Season with pepper, Worcestershire and Tabasco sauce.

- Stir well.

- Garnish with the celery stalk and lime wedge.

The Orange Julius (Non-Alcoholic)

You Will Need:

3 ounces frozen orange juice concentrate

1/2 cup milk

1/2 cup water

1/4 cup sugar

1/2 teaspoon vanilla

5-6 ice cubes

Directions:

- Combine all the ingredients in the blender until frothy and smooth.

Bon Appetit!

What to Cook Up This Summer What to Cook Up This Summer What to Cook Up This Summer What to Cook Up This Summer