Katelyn Sander

Treat Yourself with these Summery Treats

Spice of Life

The weather has been so beautiful lately that we’re just jumping ahead to bringing out some of our favourite summer recipes. From grilled burgers and hard iced tea in the backyard to a lighter berry spinach salad and delicious homemade ice cream sandwiches, treat yourself and your family this week by diving in to these new recipes!

Try these recipes below (and all of those we’ve collected over the last year in our Spice of Life Recipe Book) and email us your favourite photos. Success stories, epic fails, and everything in between are welcome!

Berry Spinach Quinoa Salad

This healthy berry spinach quinoa salad is a perfect spring and summer salad filled with fresh strawberries, blueberries, and blackberries tossed with a delicious zesty orange dressing. Recipe from Simple Veganista.

Click here to download this recipe.

Ingredients:
  • 1 cup dried quinoa, rinsed
  • 1 3/4 cup water
  • 5 oz baby spinach (about 5 cups)
  • 1 cup blueberries
  • 1 cup strawberries, sliced
  • 1 cup blackberries
  • 1/3 cup slivered almonds
  • Sliced avocado, optional

For the Citrus Dressing

  • 1/3 cup orange juice
  • 2 tsp Dijon
  • 2 tsp apple cider vinegar
  • 2 tsp pure maple syrup
  • Salt & pepper, to taste
Directions:

For the Quinoa

  • In a small pot, add quinoa and water, bring to a boil, cover, reduce heat to low and simmer for 15 minutes. Remove lid and let rest for 10 minutes, fluff with a fork. In a small bowl, combine the dressing ingredients and mix well.

For the Dressing

  • In a small bowl, whisk together the ingredients for the citrus dressing. Set aside until ready to serve.

For the Salad

  • In a large bowl add the spinach, quinoa, blueberries, strawberries, and slivered almonds. Pour dressing over top and toss well to coat.
  • Serve at room temperature or chilled in individual bowls with optional sliced avocado and a little extra slivered almonds on top.
To Store:
  • Leftovers can be kept in the refrigerator for up to 5 days in a covered container.

Risotto with Radishes, Asparagus, & Artichokes

This creamy, zesty baked risotto is made using a mostly hands-off oven method that will bring risotto onto your dinner table even on the busiest of weeknights! It’s ultra creamy, luscious yet fresh and bright from vegetables, it’s delicious alone but pairs especially well with fish, prawns, and chicken. Recipe from Delicious Magazine.

Click here to download this recipe.

Ingredients:
  • 1 tbsp olive oil
  • 25g butter
  • 1 onion, chopped
  • 1 celery stalk, chopped
  • 1 small carrot, chopped
  • 150g mixed radishes, chopped
  • 125g fine asparagus, stems finely chopped, tips left whole
  • 270g arborio risotto rice
  • 200ml dry white wine
  • 1L fresh vegetable stock (or use a stock pot or stock cube)
  • 150g frozen peas
  • 175g chargrilled artichokes in oil, drained and roughly chopped
  • Finely grated zest of 1 lemon, plus the lemon, quartered to serve
  • 30g vegetarian hard cheese (use parmesan or similar if you’re not vegetarian), finely grated
Tools:
  • 1.5L hob-safe roasting tin (see tip)
Directions:
  • Heat the oven to 170°C/150°C fan/ gas 3 1⁄2. Put the oil and butter in the roasting tin, put the tin on the hob over a medium heat, then stir in the onion, celery, carrot, and a pinch of salt. Fry for 5 minutes, then stir in the radishes, chopped asparagus stalks, and rice. Cook for a few minutes more.
  • Add the wine and all but 50ml of the stock, then bake in the oven for 40 minutes, stirring in the asparagus tips, frozen peas, artichokes, and lemon zest after 30 minutes.
  • Stir in the remaining stock and the grated cheese, then serve with the lemon quarters for squeezing.
Tips:
  • If you don’t have a hob-safe roasting tin, do step 1 in a frying pan, then transfer the ingredients to a roasting tin or baking dish and continue.
  • Change up the veg by swapping the asparagus for broccoli sliced into lengths or fine green beans.

Juicy Steakhouse Burgers

These are the ultimate steakhouse burgers. They are packed with flavour and reliably juicy, even when cooked well-done. Recipe from Once Upon a Chef.

Click here to download this recipe.

Ingredients:
  • 2 1/2 tsp kosher salt
  • 1 tsp freshly ground black pepper
  • 3 garlic cloves, minced
  • 1 1/2 tbsp Worcestershire sauce
  • 2 tbsp ketchup
  • 3 lbs 80 to 85% lean ground beef
  • 3 scallions, very finely sliced (optional)
  • 8 hamburger buns
  • 2 pieces white sandwich bread, crusts removed and cut into 1/4-inch pieces (optional)
  • 1/3 cup milk (optional)
Directions:
  • Preheat the grill to high heat.
  • In a large bowl, mash the bread and milk together with a fork until it forms a chunky paste. Add the salt, pepper, garlic, Worcestershire, sauce and ketchup and mix well.
  • Add the ground beef and scallions and break the meat up with your hands. Mix everything together until evenly combined. Divide the mixture into 8 equal portions and form compact balls. Flatten the balls into 3/4-inch patties about 4-1/2 inches across. Form a slight depression in the centre of each patty to prevent the burgers from puffing up on the grill.
  • Oil the grilling grates. Grill the burgers, covered, until nicely browned on the first side, 2 to 4 minutes. Flip burgers and continue cooking for a few minutes more until desired doneness is reached. Before serving, toast the buns on the cooler side of the grill if desired.
  • Freezer-Friendly Instructions: The uncooked burgers can be frozen for up to three months. (Freeze the burgers on a baking sheet or plate so their shape sets, then transfer them to a sealable plastic bag for easy storage.) Defrost the burgers overnight in the refrigerator prior to serving and then cook as directed.

Hard Iced Tea

This hard iced tea is the perfect cocktail to sit back and relax with! It tastes like summer in a glass and is our favourite to enjoy in the backyard all summer long! Recipe from My Recipes.

Click here to download this recipe.

Ingredients:
  • 4 oz iced tea
  • 4 oz lemonade
  • 2 oz (4 tbsp) bourbon
  • 1 1/2 oz (3 tbsp) peach liqueur
  • 2 peach slices
  • 2 lemon slices
  • Garnish: lemon slice, mint sprig
Directions:
  • In a measuring cup or mixing glass, combine iced tea, lemonade, bourbon, and peach liqueur, and stir to blend. Pour into a tall Collins glass filled with ice, peach slices, and 2 lemon slices.
  • Serve immediately; garnish, if desired.

Ice Cream Sandwiches

These easy homemade ice cream sandwiches will be a hit with your whole family all summer long. You’ll love making them and eating them, so it’s an activity and dessert all in one! Recipe from She Wears Many Hats.

Click here to download the recipe.

Ingredients:
  • 6 scoops of your favourite ice cream
  • 1 dozen cookies (approx. 2-3 inches in diameter, if using another size, adjust ice cream amounts accordingly)
  • Assortment of additions for decorating: sprinkles, nuts, crushed candy/candy bars, mini chocolate chips (get creative!)
Directions:
  • Place a scoop of ice cream between two cookies. Gently press together. Smooth any ice cream that squeezes out.
  • Sprinkle additions on exposed ice cream all the way around the sandwich.
  • If not eating right away, place on baking sheet, cover with wax paper or wrap individually, and place in freezer until ice cream firms back up, or until ready to serve.

New Restaurants that opened in May

It hasn’t been an easy start to the year, but for those who are foodies like us, there have been a few bright spots. In the last month, a number of incredible restaurants opened across the city serving sushi, tacos, sandwiches, and Peruvian food – just in time for some summer snacking!

Be sure to check out these restaurants and support local the next time you’re looking for a new spot to try! They’re all open for takeout and delivery right now!

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