  GRILLED PEACHES AND PORK SALAD. (Courtesy of Foodland Ontario) |
Word is that the incredibly sensational summer weather we've been enjoying has resulted in the most delicious crops of fruits and vegetables.
They've come early — which means they'll be gone in no time.
This long weekend is a great opportunity to take advantage of this glorious harvest — with easy entertaining ideas.
Enjoy the following recipes courtesy of Foodland Ontario.
GRILLED PEACHES AND PORK SALAD
Grilling peaches with balsamic vinegar helps caramelize the sugar in the fruit. A perfect pair with succulent pork for the ultimate summer supper.
1/3 cup (75 ml) balsamic vinegar
3 Tbsp. (45 ml) each lemon juice and olive oil
1 Tbsp. (15 ml) chopped fresh thyme
1/2 tsp (2 ml each salt and pepper
8 fast-fry boneless centre-cut pork loin chops
4 peaches, ripe but firm (peeled, halved and pitted)
6 cups (1.5 L) spinach or arugula
Set aside 2 Tbsp. (30 ml) of balsamic vinegar. Combine remaining vinegar, lemon juice, oil, thyme, salt and pepper to make dressing. Use 1/4 cup (50 ml) of dressing to marinate pork for 1 hour in refrigerator, turning occasionally.
Place peaches, cut side up, on plate. Drizzle with reserved 2 Tbsp. (30 ml) balsamic vinegar.
Remove pork from marinade, discarding marinade. Place on greased grill over medium-high heat; close cover and grill for 3 minutes on each side or until juices run clear when pork is pierced and just a hint of pink remains inside. Grill peaches, cut side down, for 4 minutes; turn and cook for 2 minutes or until softened and lightly browned. Cut each peach half into 4 slices. Slice pork into 1-inch (2.5 cm) strips. Arrange pork and peaches over spinach; drizzle with remaining dressing.
Serves 4.
FRUIT QUESADILLAS
This healthy snack, breakfast or dessert can be prepared on the stove-top or the grill.
1 each nectarine and pear, ripe but firm (pitted or cored and diced)
2 plums, ripe but firm (pitted and diced)
2 Tbsp. (30 ml) packed brown sugar
1/4 tsp (1 ml) cinnamon
4 oz. (125 g) cream cheese, softened
1 Tbsp. (15 ml) pure maple syrup
1 tsp (5 ml) grated orange rind
4 large whole wheat or regular flour tortillas
Icing sugar
In a small bowl, combine nectarine, pear, plums, brown sugar and cinnamon. In separate bowl, combine cream cheese, maple syrup and orange rind.
Spread each tortilla with about 2 Tbsp. (30 ml) cream cheese mixture. Top 1 half of each with 1/2 cup (125 ml) fruit. Fold each tortilla over to cover filling and press down gently.
Cook in large non-stick skillet over medium-high heat for about 2 minutes on each side or until crispy and browned. Remove from heat and let stand for 1 minute. Cut each quesadilla into 4 wedges, sprinkle with icing sugar. Serve immediately.
Tip: To grill quesadillas, cook over medium-high for 1-1/2 to 2 minutes per side or until crispy and browned.
Makes 16 slices.
GRILLED FRUIT WITH MASCARPONE CREAM
Mascarpone cheese is rich and decadent. Substitute ricotta cheese for a lighter dessert. This simple summer dessert could be served with yogurt or ice cream.
1/4 cup (50 ml) packed brown sugar
2 Tbsp. (30 ml) butter, melted
1/4 tsp (1 ml) vanilla
2 peaches, ripe but firm (pitted and quartered)
4 plums, ripe but firm (pitted and halved)
2 nectarines, ripe but firm (pitted and quartered)
1 Tbsp. (15 ml) lemon juice
2 Tbsp. (30 ml) sliced toasted almonds (optional)
Mascarpone Cream:
1/2 cup (125 ml) mascarpone cheese
2 Tbsp. (30 ml) pure maple syrup
2 Tbsp. (30 ml) plain yogurt
1/2 tsp (2 ml) grated lemon rind
In small bowl, combine sugar, butter, and vanilla; set aside.
In large bowl, toss together peaches, plums, nectarines and lemon juice. Add sugar mixture; toss again. Place in single layer in aluminum pan (approx. 8- x 11-inch/19 x 30-cm). Barbecue over medium-high heat for 10 to 13 minutes, stirring once, or until lightly browned and tender.
Mascarpone Cream: Combine mascarpone, maple syrup, yogurt, and lemon rind. Serve with warm fruit. Sprinkle with almonds, if desired.
Serves 4 to 6.
FRUIT SORBET
This is a quick and easy dessert that can be made anytime — and with other fruit combinations. Keep fresh fruit in your freezer and you’re good to go.
3 peaches, ripe but firm (peeled, pitted and sliced - about 2 cups/500 ml)
1/2 cup (125 ml) raspberries
Simple Syrup:
1/2 cup (125 ml) granulated sugar
1/2 cup (125 ml) water
1 strip lemon rind
Freeze peach slices and raspberries in single layer for at least 2 hours or until solid. Store in freezer bags or air-tight containers.
Simple Syrup: In small saucepan, bring sugar, water and lemon rind to boil, stirring to dissolve sugar. Boil for 1 minute. Cool completely and remove rind.
In food processor, process frozen fruit, pouring in syrup slowly, until smooth, 2 to 3 minutes. Serve immediately or store in freezer.
Serves 4.
