Early Summer Cooking: 10 Ingredients, 10 Summer Dishes
From picnics in the park to family get-togethers, the summer months are packed with activities that keep us busy. In anticipation of a full social calendar, it’s time to plan ahead. We’ve armed you with a list of 10 ingredients that partner easily with on-hand pantry essentials to make 10 delicious recipes whenever a snack or meal is needed.
Save the running around for the great outdoors. With this list you’re on your way to summer cooking supremacy.
- 7 zucchinis
- 8 oz (250 g) goat cheese
- 2 lb (1 kg) mushrooms
- 3 lb (1.5 kg) asparagus
- 2 bottles Sensations by Compliments Spirited Mickie Craft Beer Chipotle BBQ Sauce
- 2 (680 g) bags mini potatoes
- 5 packages (20 pieces) Sensations by Compliments Garlic Roasted Naan Bread
- 1 pineapple
- 4 lb 12 oz (2.35 g) pork tenderloin (approximately 5 tenderloins)
- 7 lb (3 kg) chicken breasts (approximately 15 breasts)
Note: Amounts are slightly rounded up to the nearest whole measure.
Shopping & Prep Tips
- When making recipes that require larger quantities of meat and poultry, buy Super Saver packs as these are often more economical. If not using them on the day of purchase, store extras in the freezer and defrost from your stash and use as needed.
- Buy a cored pineapple for convenience and easy clean-up.
- Batch cook meat on weekends, freeze and defrost to use as required for quicker meal prep.
Now that our grocery list has you stocked up, it’s time to see how the ingredients work together in our 10 recipes.
Apple cider vinegar turns zucchini into quick pickles, which are nestled in grilled naan with succulent pieces of easy grilled pork medallions for just the right amount of tang.
A base of grilled naan is brushed with barbecue sauce and topped with roasted mushrooms, zucchini and goat cheese making it possible to satisfy a pizza craving in just 30 minutes without heating up your kitchen or even using the phone.
Marinated with oregano and garlic, our skewers alternate between mushroom and pork. Once off the grill, serve them on warm naan drizzled with goat cheese sauce.
Asparagus ribbons form the base of this Asian-inspired salad that’s ready in 30 minutes. Asparagus can be enjoyed raw when shaved and it pairs well with the soy- and hot sauce-marinated pork.
What’s grilling season without a backyard barbecue with friends and family? Keep several kinds of sauces on hand to baste and serve the meat and veggies, and feed a hungry crowd in style. If you have leftovers, they make a great sandwich filler.
With accents of goat cheese and mushrooms, this dish does meat and potatoes proud. The trick to cooking potatoes perfectly on the barbecue is to parboil them first.
A twist on Italian panzanella, this recipe showcases asparagus and zucchini. After the veggies are tender and caramelized, toss them with cubed naan and a red wine and vinegar-herb dressing.
Grilled with a basting of barbecue sauce, pineapple makes a sweet-smoky addition to curry- and ginger-infused chicken breasts. Instead of a bun, naan sandwiches everything together.
Mildly flavoured pork tenderloin pairs seamlessly with a quick medley of pineapple, black beans and cilantro. Bonus: this recipe is cooked entirely on the barbecue.
This is our reinvented version of chicken pot pie. Cooked in a skillet on the barbecue, the filling is covered with dollops of a crisp cornmeal topping inspired by the classic fruit dessert.