Try this hearty salad studded with salami, olives, tiny tomatoes, roasted pepper and fresh basil, from the "Going All Out" block party menu in the June issue of Canadian Living.
Spiedini are Italian brochettes threaded with chunks of baguette and other tasty things, such as sausage and onion. Serve with mustard, the Balsamic Grilled Peppers and a juicy tomato salad.
This Mediterranean-inspired bread makes delicious sandwiches, and is especially good for panini. For a pizza panini, fill with your favourite toppings, such as salami, sweet peppers and cheese. Or slice and serve this loaf with an antipasto or charcuterie platter.
Dress up green beans for Easter with colourful peppers and a herby vinaigrette. Once the vegetables are prepared, it's only a quick toss in the pan to finish this salad.
Don't fret over using boneless, skinless chicken thighs - this perfectly-seasoned meal packs plenty of flavour from a savoury sauce of whole tomatoes, red wine, paprika, garlic, peppers and onion.
For a delicious treat, grill a whole pickerel and serve it with a colourful, lively summer relish. Salt and pepper are all that are needed to season this sweet-fleshed fish.
Grilled and lightly dressed summer vegetables are equally delicious served warm or at room temperature. Red or yellow peppers (or a combination) add colour. Leftovers make terrific sandwiches the next day.
Cooked with garlic and hot pepper flakes, this vegetarian rapini dish will surely please at the dinner table. Serve as an appetizer or side dish to complement your main course meal.
This sweet and spicy corn bread is the perfect companion to grilled food. If you love heat, add another jalapeño pepper. To omit the ale, substitute the same amount of buttermilk.
Serve these chops with a medley of grilled vegetables, such as mini sweet peppers, sliced fennel bulbs, corn on the cob, whole small onions, wedges of squash and flat green beans.
