June 29–July 3

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Grilled Salmon on Corn Salsa

• 6 ears corn, husks and silk removed
• 1 small red onion
• 2 lb boneless salmon fillet
• 2 tbsp olive oil
• 1 tsp salt
• 1/4 tsp pepper
• 1 bunch arugula
  
• 1 clove garlic, minced
• 2 tbsp lime juice
• 1½ tsp salt
• 1 tbsp pureed chipotles
• 1/4 cup olive oil

Pesto Chicken Pasta

• 3 cloves garlic
• 1/2 cup pine nuts, lightly toasted
• 1 cup grated Parmesan cheese
• 3 cups loosely packed fresh basil leaves
• 1 tsp kosher salt
• 2/3 cup cup extra-virgin olive oil
• 1 rotisserie chicken
• 2 tsp salt
• 1 1-lb box of pasta
• 1 pint cherry tomatoes

Grilled Alberta Flank Steak

• 1 lb flank steak
• 3 tbsp chopped shallots
• 1 tbsp unsalted butter
• 1 tbsp mustard seeds
• 1 tbsp cornstarch
• chicken stock
• 1 tbsp Dijon mustard
• 1 tbsp 35% cream
• mushrooms and onions

Golden Gazpacho

• 2 cloves garlic peeled
• 2 whole yellow tomatoes
• 1 large Vildalia onion
• 2 large yellow peppers
• 2 or 3 limes
• 3 tbsps sherry vinegar
• 1/2 cup cilantro
• 2 tbsps jalapeno peppers
• 2 tsps kosher salt

Tacos for Two

• 1 avocado
• 1 tbsp lime juice
• 1/2 tsp salt
• 2 tbsp cooking oil
• 2 tbsp yellow diced onion
• 1/2 tsp chili powder
• 3 medium tomatoes, diced
• 1 tomato finely diced
• 1 cup
• leftover chicken
• 1 cup shredded red cabbage
• 4-6 inch corn tortillas Pepper to taste

Mixed-Fruit Pizza

• 2 tbsp cornmeal
• 1¾ lb prepared whole wheat pizza dough
• 1 tbsp melted butter
• 3 tbsp coarse raw sugar
• 1 cup cream cheese, softened
• 1 lemon zested and juiced
• 2 cups each strawberries and blackberries
• 1/4 cup vanilla-flavoured yogurt

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