THE SPRING/SUMMER 2016 ISSUE IS NOW ONLINE AND IT’S ALL ABOUT HEALTHY EATING!
Welcome. This time we’ve combined two seasons into one huge new issue!
Spring is popping and summer is not far away. That means the farmers’ markets are starting to set up their tables for the season ahead. Glorious fresh, local bounty is on the way! That just happens to be the theme of this Spring/Summer issue – Healthy Eating. We’ve come up with interesting ways to use spring, early and late summer produce in tons of simple tasty family meals. You’re going to love it! Strawberries, peas, tomatoes, plums, blueberries, blackberries… they will be here soon so let’s get cooking!
Make sure you check out all her yummy recipes made with sun-ripened strawberries. You will want to make these Turkey Sandwiches with Strawberry Sauce… or maybe bbq a turkey this summer and replace those cranberries with strawberry sauce… yum!
Not to be outdone, our East Coast Editor, Kelly, took on a simple ingredient… peas. Fresh, in-season and often overlooked. Check out three glorious recipes she has shared, that will make you fall in love with peas all over again.
We have yet another new contributor – welcome Kris Osborne! I love her passion for sharing delicious, healthy, approachable, local, and seasonal food. She took advantage of late summer produce with three unique recipes you will love!
We’re also excited about a new story from Tim Mackiddie, Estate Chef at Jackson-Triggs Estate Winery. Don’t miss his great tips for growing a home herb garden, plus he shares four root-to-tip recipes, with wine pairings!
What would summer be without heating up the grill? We share 4 great beef recipes that are perfect to serve to friends and family on the deck or while watching the game. Here’s a teaser (below) Indian Beef Kebobs just to get you wanting more!
The Spring/Summer 2016 issue also has 4 new cookbooks, Mid-Week Rescue, and TWO new contests! Enjoy every page (CLICK HERE TO READ NOW!), and please share it with … well… everyone!
- ¼ cup canola oil
- ¼ cup red wine
- 2 Tbsp molasses
- 2 Tbsp ketchup
- 2 tsp minced garlic
- 2 tsp minced ginger
- ½ tsp cumin
- 1 tsp curry
- ¼ tsp cinnamon
- ¼ tsp pepper
- 4 Top Sirloin Cap or Strip Loin Grilling Steaks, cut into 1-inch cubes
- Salt and pepper
- Combine all marinade ingredients in a large sealable freezer bag. Add beef cubes.
- Marinate 6-24 hours in the refrigerator. Discard marinade and thread meat onto soaked wooded skewers.
- Grill in closed barbecue over medium-high heat for 4-5 minutes on both sides or until instant-read thermometer reads 160ºF (71ºC).
- Serve in naan with vegetable kebobs (green pepper, mushroom, onion) and Cucumber Mint Yogurt Sauce (recipe to follow).