Serve this alongside steamed greens, such as bok choy, collards or turnip greens, for a quick, healthful meal.
This all-purpose sauce can replace all your store-bought sauces. Brush it on food during grilling or serve on the side for dipping. Use 1 cup (250 mL) sauce for every 4 servings (1 lb/500 g bone-less or 1-1/2 lb/750 g bone-in meat or poultry, or 1 lb/500 g fish).
Mixed salad greens and a few ingredients from the deli make fast work of dinner. Substitute whatever deli meat or cheese you have in your fridge for the turkey and Havarti.
A New Orleans-style spice rub jazzes up swordfish steaks without adding fat. For cooler tastes, cut chili powder in half.
If you can't find fresh crab, look for cans of frozen crabmeat at the seafood counter of the grocery store.
Mix up the marinade, pour it over the chicken and pop the whole thing into the cooler, ready to grill when you get to the cottage.
This creamy, sweet dressing with a hint of citrus pairs nicely with a spinach and strawberry salad. For 4 servings, toss 1/3 cup (75 mL) dressing with about 8 cups (2 L) greens.
