Tired of the traditional summer picnic fare? Use cooked cauliflower instead of potatoes in your next potato salad, it gives great flavor, it requires less mayo, and it’s more flavorful than potatoes. Let us know I’d you’ve tried this!
This is a perfect summer supper. While we had this as dinner, the mushrooms and zucchini would also make a wonderful side or appetizer. I personally dislike mushrooms, but my husband loves them. Cremini are his favourite and what I used here, though I imagine this would work just fine with those white button mushrooms.
Time: about 45 min
Sausage Stuffed Zucchini and/or Mushrooms
You Will Need:
- 4 italian sausage removed from casing-I used 2 hot, 2 mild because there were no medium about 1 1/4 pound or .665 kg (from Tim’s Meats)
- 1 onion- chopped
- 1 clove garlic- minced
- 3/4 cup dry white wine, I used Grey Fox Chardonnay
- zest and juice of one lemon
- some combination of zucchini and mushrooms – I used 2 zucchini and 5 large cremini mushrooms
- 1/2 cup shredded asiago cheese
- 1-2 tbsp canola for brushing vegetables
You Will Need:
- 3 1/2 cups cubed watermelon
- 2 cups thinly sliced cucumber (I used 3 of those mini kirby cucumbers)
- 1/4 cup thinly sliced or small dice red onion
- 1/2 cup crumbled feta
- juice of one lime
- 1 tbsp minced fresh mint if desired
- freshly ground pepper
For the zucchini/mushrooms
Place sausages (casing removed) and chopped onion in a heavy bottomed pan. Cook on medium until sausage is well browed with lots of little crispy bits! If your sausage was particularly fatty, you should probably drain off some of the fat before deglazing. I use local sausage that tends to be quite lean and don’t need to drain anything.
Use the 3/4 cup of wine to deglaze the pan- add it a bit at the time scraping up all the browned bits of goodness. Add the minced garlic, lemon zest and juice and let reduce until liquid is absorbed. Remove from heat, let cool slightly and mix in about half of the grated asiago- the rest will be used to top your zucchini/mushrooms.
White your filling is cooking, prep the zucchini and mushrooms.
Pull the stems out of mushrooms. Chop up stems and use it in omelettes for tomorrow morning, or for pasta sauce if you’re into that sort of thing, or compost them if you’re not:)
Trim zucchini ends, and slice in half length wise. Cut into approximately 2.5″ pieces, and using a melon baller or a spoon, scoop out insides, being sure to leave a ‘cap’ on each end of your section so your filling will stay put! (I ended up with about 12 pieces from my two zucchini) With the leftover inside bits, you can save for another purpose, or compost. If I had just been making zucchini ones, I might have used less sausage and used the zucchini ‘insides’ as part of the filling as well. But I didn’t, and you don’t have to either 🙂
Brush tops and bottoms of zucchini and mushrooms with canola or olive oil. Place them on the grill on high/medium high top side down for only a minute or two until they have some nice grill marks. Remove from grill and fill with sausage, top with cheese.
Return to grill on low for about 5 minutes, until cheese is melted and zucchini and mushrooms are heated through. If you prefer your zucchini softer/more cooked leave them on a bit longer.
For the salad
Chop watermelon, cucumbers, onion add to bowl, mix gently. Crumble feta over top and juice of one lime and mint if using. Stir gently again to mix. Add fresh pepper to taste and serve.
Little tastes more like summer to me than basil. I grow a large pot of it on my deck every year, and add it to everything.
This is a twist on the classic mozza, basil, and tomato salad. The addition of chickpeas makes it perfect for a light summer meal, or a lovely side at a BBQ potluck.
You will need:
- 1 can of chickpeas, drained and rinsed
- about 20 bocconcini halved (about 7 oz)
- 2 cups of delicious tomatoes – if you are using ‘juicy’ ones, seed them first. I halved mini san marzano tomatoes because I’m a bit obsessed with them
- juice of half a lemon
- 3 tbsp to 1/4 cup of finely minced red onion- depending on the ‘power’ of your onion
- generous handful of fresh chopped basil. If you don’t have fresh basil- make another recipe!
- about 1/4 cup of a good balsamic or possibly a balsamic reduction
- generous grind of black pepper
- salt if desired, I tend not to use any when using the canned chickpeas
Drain and rinse chickpeas. Taste your red onion. Sometimes they are VERY strong, in which case, less is more so to speak. Add all ingredients to a bowl and mix! Will need a quick stir up before serving.
If you are using a “regular” balsamic, you may want to add a tbsp or two of oil in order for the ‘dressing’ to be thick enough and not too vinegary. The one I used was a rather sweet and thick balsamic and I didn’t need that addition.
I get spring fever. And then I get summer fever. It’s May, and still chilly, but I desperately needed something delicious and fresh to hold me over until the first of the spring veggies arrives. This salad was amazingly light, and flavourful, and spoke of warm days to come. I would serve it with anything burgerish, or sandwichy. I plan to make it again next weekend with an antipasto plate, some delicious cheese and some honey mead I’ve been hoarding for just the right meal. This is that meal.
You Will Need:
For The Dressing
- 1 tbsp olive oil
- 2 tbsp cider vinegar
- 2 tbsp apple juice
- 2 tsp brown sugar
- 1 tbsp dill, chopped
- 1 tbsp grainy mustard
- 1/4 tsp salt
- 1/8 tsp pepper
For The Salad
- 2 cups of cucumber, halved and sliced thin
- 2 medium apples, cored and chopped
- 1/2 cup pecans, toasted and chopped
- 1/2 cup of red onion halved and thinly sliced
- 4 cups of spinach
Combine apples, cucumber, and onion in a large bowl. Whisk dressing ingredients in a separate bowl and pour over apple mixture. Allow this to marinate for 20 min or more, then add the spinach and pecans. The amount of flavor in this is amazing. Let us know how you liked it!