Anytime I fire up my grill for supper I always look for a veggie to add to the works because grilling is not just for meat. Firm, juicy zucchini is an ideal candidate. This simple dish also shows how easily you can adapt the classic flavours of salsa to just about any fruit. Try it; you just might discover that you prefer peaches to tomatoes in your salsa!
Yield: Serves 4 to 6
For the salsa
4 fresh, ripe peaches, diced
1/2 red onion, finely chopped
1 jalapeno, seeds and stems remove and finely chopped
A handful of cilantro, leaves and tender stems, finely chopped
The zest and juice of 1 lime
1/4 teaspoon (1 mL) of salt
For the grill
4 to 6 pork chops, your favourite cut
2 to 3 average fresh summer zucchini, cut in half lengthwise
2 tablespoon (30 mL) of olive oil
3/4 teaspoon (4 mL) of salt
Lots of freshly ground pepper
Prepare and preheat your grill to the highest setting.
Start by making the peach salsa. In a bowl, gently toss together the peaches, red onion, jalapeno, cilantro, lime zest and juice and salt.
Get ready to grill. Lightly oil both the pork chops and zucchini halves. Season them lightly with salt and pepper.
Start the zucchinis on the grill first. After a few minutes of cooking, add the pork chops. Cook, flipping everything once, until the pork is cooked through and the zucchini is tender, about 10 minutes. Serve and share each pork chop with a generous scoop of peach salsa and a half zucchini.
© Chef Michael Smith
There are as many ways to roast a chicken as there are cooks. This basic method is my favourite. Roasting the chicken perched on top of a thick bed of vegetables not only helps you prepare an entire meal at once but also guarantees that not a drop of flavour is lost. You can also skip all the normal laborious of slicing by simply shredding the meat into the works and tossing together a pan stew of sorts!
This is by far my favourite way to cook and serve broccoli. It’s super-simple, super-speedy and super-tasty and because you’re not boiling the broccoli and leaching away nutrients and flavour, it’s also super-healthy.
As the broccoli steams it’s perfumed – but not overwhelmed – with garlic. You can also add your favourite flavours. After trying this method once or twice you’ll quickly realize how easy it is to modify with your own ideas. Feel free to experiment because this will always be the best way to get a head of steaming broccoli on the table in ten minutes flat!