September 24th, 2017

From Our Table: Colourful veggies in some favourite summer foods


By Medicine Hat News on August 15, 2017.

I love summer! I may have mentioned that several times before. I love the vibrant colours, the heat and I especially love summer foods. You just can’t beat the abundance of fabulous fresh vegetables and all the mouth watering foods grilled in the beautiful outdoors.

I asked a few friends what their summer favourite foods are and why and got some great responses. I thought I’d share these with you. I’m sure you will enjoy them!

Of the Beet and Citrus Salad Kassie Bourassa says, “Oh man. I don’t know why. I like salads with beets. Especially fresh from the garden beets. And this salad is really light and versatile. It could be my lunch but it’s also great for supper alongside meat off the BBQ. That’s my kind of summer meal. No oven.”

Renae Buss about the Smashed Potatoes: “I love this recipe in the summer because there is such an abundance of fresh small potatoes and fantastic fresh herbs everywhere! It’s also great because it is a gourmet food that is easy to make and a great celebration dish! We love to celebrate all the important things in life and this dish is easy but special for those times.”

Finally, Teresa Stark on Spaghetti with Roasted Cherry Tomato Sauce and Basil.

“This is the original recipe from my neighbour Kim Bratvold. I like it because I use fresh tomatoes from the garden or green house. I don’t do the olives, don’t like them. Also I triple the sauce my kids like it that way and so do I. Not the garlic. My kids love it!”

Teresa’s husband Warren also has a favourite summer recipe and I thought it was pretty funny so decided to throw it in too. And I quote: “Warren said his favourite recipe for summer is six beer in a old bucket with ice over top. Let sit for half and hour and enjoy.”

I hope the rest of your summer stays sunny and full of fun with family and friends!

Joanne Smith is a registered dietitian.

Beet and Citrus Salad by Kassie Bourrassa

2 medium beets (cooked using any method)

Salad greens

10 red grapes sliced in half

Black pepper

Citrus dressing:

Juice from freshly squeezed orange

Splash of soy sauce

Splash of apple cider vinegar

Splash of olive oil

Mix and shake dressing. Add to mixed greens and toss. Garnish with beets, grapes and black pepper to taste.

Also delicious with feta or goat cheese added.

Smashed Potatoes by Renae Buss

Boil small potatoes, pour water off, spread on baking pan. When cool, smash with palm of hand, pour heavy cream over them until all potatoes have cream on them. Sprinkle your favourite diced herb ( dill, basil, rosemary) over them, sprinkle grated Parmesan cheese over them.

Bake at 375 F for 20-30 minutes or until cream is bubbling and potatoes are golden.

Spaghetti with Roasted Cherry Tomato Sauce and Basil by Teresa Stark

12 oz packaged spaghetti

1/4 cup minced fresh basil

1/4 cup crumbled goat cheese

1/4 cup pitted sliced black olives

Roasted Cherry Tomato Sauce:

4 cups cherry tomatoes, halved

4 garlic cloves, sliced

3 Tbsp extra virgin olive oil

1 Tbsp balsamic vinegar

2 tsp minced fresh rosemary

1/2 tsp salt

Pinch hot pepper flakes

In a 13×9-inch metal cake pan, toss together tomatoes, garlic, olive oil, balsamic vinegar, fresh rosemary, salt and hot pepper flakes. Roast in 400 F oven for about 25 minutes or until tomatoes are shrivelled. Meanwhile bring a large pot of water to a boil and cook spaghetti for 8-10 minutes or until tender but firm. Drain and transfer to a large serving bowl.

Add tomato sauce and basil, tossing to combine. Sprinkle with goat cheese, olives and more basil if desired.


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