When food activist Anita Stewart chose the Saturday of the August long holiday weekend for Food Day she had a good reason.
Canada's fresh local produce is in abundance as shoppers flock to farmers markets and pick-your-own farms to take advantage of the bountiful harvest.
Here is a sample of dishes to serve to family and friends gathered around the barbecue on Food Day 2010, which will be marked on July 31.
Makes 6 servings
- 175 ml (3/4 cup) maple syrup
- 50 ml (1/4 cup) Dijon mustard
- 30 ml (2 tbsp) finely chopped green onion
- 10 ml (2 tsp) seasoned salt
- 1 ml (1/4 tsp) freshly ground pepper
- 12 skinless chicken thighs
1. To prepare sauce, in a small bowl, combine all ingredients except chicken.
2. Grill chicken over low heat on barbecue for 40 to 45 minutes until chicken is cooked through.
3. Baste with sauce during the last 10 to 15 minutes of cooking.
Recipe source: foodday.ca
Island Potato Salad
Makes 4 to 6 servings
- 1 kg (2 lb) fresh potatoes
- 3 green onions, sliced diagonally
- 1 kohlrabi (about 7.5 cm/3 inches long), sliced into strips
- 50 ml (1/4 cup) thinly sliced radishes
- 50 ml (1/4 cup) chopped fresh basil
- 30 ml (2 tbsp) apple cider vinegar
- 15 ml (1 tbsp) liquid honey
- 15 ml (1 tbsp) grainy Dijon-style mustard
- 50 ml (1/4 cup) vegetable oil
- Salt and freshly ground pepper
1. In a pot, place washed potatoes and cover with water. Cook, covered, over medium heat until fork-tender, 30 to 45 minutes, depending upon size of potatoes. Drain and let cool. Peel and quarter or, if large, dice coarsely. Set aside.
2. In a serving bowl, combine green onions, kohlrabi, radishes, basil and cooked potatoes.
Dressing: Whisk or shake together vinegar, honey, mustard and oil until blended. Pour over potatoes, tossing gently. Season to taste with salt and top with a good grinding of pepper.
Recipe source: “Anita Stewart's Canada” (Harper Collins).
Blueberry Peach Crisp
Makes 6 servings
- 175 ml (3/4 cup) dried crumbled macaroon cookies
- 50 ml (1/4 cup) ground almonds
- 30 ml (2 tbsp) finely chopped candied ginger
- 30 ml (2 tbsp) melted butter
- 4 large peaches, peeled and cut into thick slices
- 250 ml (1 cup) blueberries
- 50 ml (1/4 cup) granulated sugar
- 30 ml (2 tbsp) each orange liqueur and rum
Topping: In a bowl, combine macaroons, almonds, ginger and melted butter;
Fruit: In a shallow foil pan, arrange peach slices and blueberries; sprinkle
with sugar and topping.
Preheat grill on high. Place baking pan on grill rack. Close lid and cook using direct grilling for about 8 minutes or until fruit is warmed throughout. Heat liqueur and rum and, being careful to avert face, ignite. Drizzle flaming over dessert.