Bursting with Flavour On the grill!

Beef Shishkabobs
Zucchini Ribbons
Green Onion and Havarti Loaf

Lemon Cream with Blueberries

Shopping List

Sirloin Tip, Tenderloin or New York Strip Steak
1 red, orange, or yellow pepper
1 Onion
8 Mushrooms – cremini or button
Harvest Goodies BBQ Sauce
Skewers
1 each yellow and green zucchini
1 pint cherry tomatoes
¼ cup pine nuts, pepitas or almonds
Apple cider vinegar
Oil
Oregano
1 Loaf of Bread – Cracked wheat, white or Whole Wheat
Havarti Cheese
2 green onions
Butter
Blueberries or raspberries
Plain yogurt (with no gelatine)
1- 250 ml Whipping cream carton
2 lemons
Sugar
Cornstarch



Recipe for Beef Shishkabobs
1. Cube steak.
2. Cut onions and peppers into large pieces.
3. Wash and trim the mushroom bottoms.
4. Arrange vegetables and meats onto skewers.
5. Brush with BBQ Sauce before and while grilling. Cook for 15-20 minutes or until desired texture, on medium heat, turning often.

Recipe for Zucchini Ribbons
1. Make zucchini ribbons by running a vegetable peeler lengthwise down the yellow and green zucchini.
2. Toss zucchini with 2 Tbsp Oil, 1 Tbsp Apple Cider Vinegar, ½ tsp oregano and ¼ tsp salt and pepper.
3. Grill in a vegetable basket on the BBQ for 5-6 minutes.
4. Meanwhile, quarter 2 cups cherry tomatoes.
5. Add grilled zucchini to tomatoes, and sprinkle with ¼ cup pine nuts, almonds or pepitas.
Recipe for Havarti Green Onion Loaf
1. Take 1 loaf of unsliced bread and make 1 inch slices ¾ of the way through, in both the length and width. The result is squared fingers of bread that are attached at the bottom of the loaf.
2. Grate 1 cup Havarti Cheese and sprinkle through loaf.
3. Dice 3 green onions, and sprinkle through the loaf.
4. Melt ½ cup butter and pour it evenly through and over the loaf.
5. Wrap in heavy duty aluminum foil, with the opening at the top. Grill for 12 minutes, 4 minutes on each side and the bottom. Open the top and grill for 5 additional minutes.


Recipe for Lemon Cream from Anne Lindsay’s Light Kitchen


2 cups low fat yogurt (gelatine free)
2/3 cups granulated sugar
¼ cup cornstarch
½ cup lemon juice
½ cup water
2 egg yolks, lightly beaten
Grated rind of 2 lemons
½ cup whipping cream, whipped

1. In cheesecloth or paper towel lined sieve set over a bowl, drain yogurt in refrigerator for 4 hours or until yogurt is 1 cup. Discard liquid.
2. In saucepan, mix sugar and cornstarch. Add lemon juice and water. Bring to a boil, stirring constantly. Reduce heat and simmer gently for 3 minutes or until thickened.
3. Whisk a little hot mixture into the egg yolks; gradually stir back into saucepan. Cook over low heat, stirring, for 2 minutes. Stir in lemon rind.
4. Cool to room temperature. Stir in drained yogurt. Gently fold in whipping cream.
5. Serve with fresh blueberries, or raspberries.