INGREDIENT SPOTLIGHT

Did You Know?

One way to tell if your garden tomatoes are ripe and ready to pick is to give them a gentle squeeze: They should feel firm and heavy in the hand and be only slightly soft—not mushy. Leave them on the vine if they’re still hard.

INGREDIENT SPOTLIGHT

TOMATOES

Yellow, red, purple, striped—tomatoes are the prized produce at farmers’ markets now. You’ll find them irresistible whether from the grill, in crumbles or in salads.

BY JENNIFER DANTER & THE TEST KITCHEN

Pack the perfect picnic Canada Day maple cake Desserts with a Canadian twist East Coast donair Rosé snow cones

HEIRLOOM TOMATO TABBOULEH SALAD

Hands-on time: 30 minutes Total time: 30 minutes Makes: 8 servings

Load up on fresh herbs, cucumbers and a variety of colourful tomatoes at your local farmers’ market for this dish.

¾ cup whole grain coarse bulgur ¼ cup red quinoa, rinsed 4 large heirloom tomatoes, cut in wedges or sliced 1 shallot, thinly sliced 1 tsp salt ¼ cup olive oil 2 tbsp lemon juice 2 tbsp pomegranate molasses or balsamic glaze ½ cup coarsely chopped fresh parsley ½ cup coarsely chopped fresh mint quarter English cucumber, thinly sliced ¼ cup pine nuts, toasted

In saucepan, bring 2 cups water to boil. Stir in bulgur and quinoa; return to boil. Reduce heat to low and simmer, covered, until no liquid remains, 15 to 18 minutes. Fluff with fork; let cool. Meanwhile, in large bowl, gently toss together tomatoes, shallot and ½ tsp of the salt. Let stand.

In small bowl, whisk together oil, lemon juice, molasses and remaining salt. Pour over bulgur mixture. Add parsley, mint and cucumber; toss to mix. Spoon onto platter; top with tomato mixture. Sprinkle with pine nuts. (Make-ahead: Stir together bulgur, quinoa and dressing; refrigerate in airtight container for up to 24 hours. When ready to serve, toss with tomatoes, shallot, parsley, mint and cucumber; sprinkle with pine nuts.)

PER SERVING: about 203 cal, 5 g pro, 10 g total fat (1 g sat. fat), 25 g carb (5 g dietary fibre, 6 g sugar), 0 mg chol, 300 mg sodium, 438 mg potassium. % RDI: 4% calcium, 17% iron, 15% vit A, 33% vit C, 17% folate.

BLISTERED CAPRESE BITES

Hands-on time: 15 minutes Total time: 15 minutes Makes: 8 servings

Blistering tomatoes over a fiery grill reveals their incredibly candy-like sweetness, which makes a good foil for the creamy cheese.

2 cloves garlic 3 tbsp olive oil 1 tbsp minced preserved lemon zest ¼ tsp salt (optional) ¼ tsp pepper 250 g fresh mozzarella cheese, torn in pieces 4 cups mini heirloom tomatoes (about 60) 8 shishito peppers, stems removed and halved crosswise 1 baguette, halved lengthwise and toasted or grilled ⅓ cup torn basil leaves

Mince 1 of the garlic cloves. In bowl, stir together 2 tbsp of the oil, the preserved lemon zest, minced garlic, salt (if using) and pepper. Add mozzarella, tossing to coat. Set aside. (Make-ahead: Refrigerate in airtight container for up to 24 hours; let stand at room temperature for 15 minutes before using.) In separate bowl, toss together tomatoes, shishito peppers and remaining oil. Heat large cast-iron skillet on grill over medium-high heat until smoking. Cook tomatoes and shishito peppers, stirring occasionally, until blistered, about 3 minutes. Set aside.

Halve remaining garlic clove; rub cut edges over toasted sides of baguette. Top with mozzarella, tomatoes, shishito peppers and basil. Cut into 8 pieces.

PER SERVING: about 292 cal, 11 g pro, 14 g total fat (5 g sat. fat), 32 g carb (3 g dietary fibre, 4 g sugar), 22 mg chol, 443 mg sodium, 296 mg potassium. % RDI: 20% calcium, 15% iron, 13% vit A, 27% vit C, 33% folate.

If you can’t find preserved lemon, substitute with a teaspoon of grated lemon zest.

SAVOURY TOMATO AND GRUYÈRE CRUMBLE

Hands-on time: 20 minutes Total time: 55 minutes Makes: 6 servings

Plum tomatoes are meaty and dense, making them ideal for cooking and using in sauces. As they heat, they release sweet sun-ripened juice, which is soaked up by the toasted cheesy crumble.

Filling:

5 plum tomatoes, cut in eighths 1 tbsp olive oil 1 small white onion, thinly sliced 4 cloves garlic, minced ¼ cup red wine 1 tsp Worcestershire sauce ½ tsp salt (optional) ½ tsp pepper

Topping:

⅔ cup panko bread crumbs ⅔ cup grated Gruyère cheese ¼ cup all-purpose flour 1 tbsp chopped fresh basil 1 tbsp chopped fresh thyme ⅓ cup unsalted butter, melted

Filling: Arrange tomatoes in casserole dish or pie plate. In skillet, heat oil over medium-heat; cook onion until softened, 4 to 6 minutes. Stir in garlic; cook for 2 minutes. Pour in wine and Worcestershire sauce, stirring and scraping up browned bits. Scrape onion mixture over tomatoes; sprinkle with salt (if using) and pepper. Stir gently to combine.

Topping: In bowl, stir together bread crumbs, Gruyère, flour, basil and thyme. Drizzle with butter; toss until crumbly. Sprinkle evenly over tomato mixture. Bake in 400°F oven until golden and bubbly, 25 to 35 minutes. Remove from oven; let cool for 10 minutes before serving.

PER SERVING: about 240 cal, 7 g pro, 17 g total fat (9 g sat. fat), 17 g carb (2 g dietary fibre, 4 g sugar), 40 mg chol, 67 mg sodium, 311 mg potassium. % RDI: 14% calcium, 7% iron, 21% vit A, 23% vit C, 10% folate.

Looking for a hint of extra sweetness? Substitute cherry tomatoes for plum tomatoes.

TOMATOES IN SEASON? STOCK UP! GET

OUR CLASSIC TOMATO CANNING RECIPE AT canadianliving.com/cannedtomatoes.

QUICK + EASY

Whether enjoyed in the park, in the backyard or on a rooftop patio, these fast and simple recipes leave everyone time to inject a little picnic magic into summer days.

BY PAUL LILLAKAS & THE TEST KITCHEN

TESTED TILL PERFECT

MONDAY

TOTAL TIME 30

STUFFED CURRIED CHICKEN SALAD SANDWICHES

Hands-on time: 30 minutes Makes: 4 servings

Who needs a plate when your sammie is already stuffed and ready to go? These ones pack a surprisingly vibrant punch with big curry flavour and crunchy radishes.

425 g boneless skinless chicken thighs 1 tbsp vegetable oil ¼ tsp salt 3 green onions, thinly sliced 3 radishes, thinly sliced 1 rib celery, thinly sliced ½ cup light mayonnaise ¼ cup plain Greek yogurt 2 tbsp chopped pickled jalapeño peppers 2 tsp Madras curry powder 2 demi-baguettes, halved 12 leaves Boston lettuce

In large bowl, toss together chicken, oil and salt. In cast-iron or heavy-bottomed skillet, cook chicken over medium-high heat, turning occasionally, until golden and juices run clear when pierced, 12 to 14 minutes. Let cool slightly; coarsely chop. Meanwhile, in large bowl, combine green onions, three-quarters of the radishes, the celery, mayonnaise, yogurt, jalapeño peppers and curry powder. Add chicken; toss to combine. (Make-ahead: Cover and refrigerate for up to 12 hours.) With sharp edge facing up, use tip of bread knife to hollow out each baguette half, leaving ¼-inch thick border. Remove baguette centres and remaining crumbs. (Reserve for homemade bread crumbs.) Toast baguettes in 350°F oven until crusty, about 3 minutes.

Line each hollow with lettuce; fill with chicken salad. Garnish sandwiches with remaining radishes.

PER SERVING: about 545 cal, 34 g pro, 21 g total fat (4 g sat. fat), 54 g carb (4 g dietary fibre, 6 g sugar), 105 mg chol, 1,064 mg sodium, 592 mg potassium. % RDI: 11% calcium, 36% iron, 14% vit A, 27% vit C, 69% folate.

If you’re in the mood for seafood, simply substitute lobster meat for the chicken.

TUESDAY

THAI PEANUT, GRAPEFRUIT AND CHICKEN SALAD

Hands-on time: 30 minutes Makes: 4 servings Rotisserie chicken is the ultimate weeknight cheat. It shreds beautifully into this salad and soaks up the nutty citrus dressing.

Dressing:

2 grapefruit 2 tbsp smooth peanut butter, preferably natural 2 tbsp vegetable oil 2 tbsp chopped fresh mint 1 tbsp liquid honey 2 cloves garlic, finely grated or pressed 1 tsp fish sauce 1 tsp soy sauce

Salad:

1 deli rotisserie chicken (about 900 g) 6 cups baby kale ½ cup chopped peanuts, toasted 6 to 8 whole mint leaves, torn

Dressing: Slice top and bottom off each grapefruit; cut down sides to remove peel and pith. Working over small bowl, cut between membranes to release segments. Squeeze membranes to release all remaining juice. Remove segments from juice; set both aside. (Make-ahead: Cover and refrigerate for up to 24 hours.) In small bowl, whisk together ¼ cup of the grapefruit juice, the peanut butter, oil, mint, honey, garlic, fish sauce and soy sauce. Add more grapefruit juice, 1 tbsp at a time, if necessary, until desired consistency. Salad: Remove and discard skin from chicken. Remove meat from bones and shred; place in large bowl. Add kale; drizzle with dressing, tossing to coat. Arrange on platter; garnish with grapefruit segments, peanuts and mint.

PER SERVING: about 539 cal, 44 g pro, 31 g total fat (5 g sat. fat), 29 g carb (7 g dietary fibre, 15 g sugar), 152 mg chol, 673 mg sodium, 1,201 mg potassium. % RDI: 19% calcium, 25% iron, 105% vit A, 272% vit C, 93% folate.

Little-known chicken “oysters” are two small rounds of amazingly tender dark meat found on either side of the backbone of chicken and other fowl. On rotisserie chickens, they slide out especially easily and become a secret treat for the cook!

WEDNESDAY

MEXICAN CORN AND SALMON SALAD

Hands-on time: 30 minutes Makes: 4 servings

Nothing says summer like sweet and smoky grilled corn, the star of this sunny salad, which is loaded with peak-of-theseason cherry tomatoes, grilled salmon and a zesty lime dressing.

Dressing:

1 cup coarsely chopped fresh cilantro 1 clove garlic, coarsely chopped 1 tsp grated lime zest 2 tbsp lime juice 1 tsp liquid honey ¼ tsp salt 2 tbsp olive oil

Salad:

4 corncobs, husked 300 g skin-on salmon (about 2 fillets) 1 head Boston or Bibb lettuce, leaves separated 1 avocado, peeled, pitted and cubed ¾ cup cherry tomatoes (about 16), halved ½ cup crumbled Cotija or feta cheese Dressing: In food processor or blender, pulse together cilantro, garlic, lime zest, lime juice, 2 tbsp water, honey and salt. With motor running, add oil in thin steady stream until smooth. (Make-ahead: Refrigerate in airtight container for up to 3 days.) Salad: Brush corn and fish with 1 tbsp each of the dressing. Place corn and fish, skin side down, on greased grill over mediumhigh heat; close lid and grill, turning corn occasionally, until corn is slightly charred and fish flakes easily when tested, 8 to 10 minutes. Cut kernels from corncobs; remove skin and break fish into bite-size pieces. In large bowl, combine lettuce, avocado, tomatoes and corn; sprinkle with Cotija. Drizzle with remaining dressing, tossing to coat. Top with fish before serving.

PER SERVING: about 416 cal, 20 g pro, 24 g total fat (6 g sat. fat), 39 g carb (7 g dietary fibre, 7 g sugar), 48 mg chol, 386 mg sodium, 885 mg potassium. % RDI: 11% calcium, 14% iron, 26% vit A, 37% vit C, 67% folate.

Eating in the park? Layer this salad into jars, starting with the tomato, then corn, avocado, salmon, lettuce and cheese. Pack dressing in a separate container to pour over top when serving.

THURSDAY

TOTAL TIME 30

VEGETARIAN WATERMELON POKE BOWL

Hands-on time: 30 minutes Makes: 4 servings

It’s not a picnic without watermelon. We’ve swapped the tuna in a traditional Hawaiian poke bowl for sweet, juicy cubes of the fruit and turned up the heat with chipotle and fresh ginger. This recipe makes extra dressing, so you’ll have plenty for your next salad.

Dressing:

¼ cup cider vinegar 3 tbsp white miso paste 2 tbsp lemon juice 2 tbsp chipotle mayonnaise 4 tsp grated fresh ginger 1 tbsp liquid honey or maple syrup 1 clove garlic, halved ¾ cup vegetable oil

Salad:

1 cup frozen shelled edamame 1 English cucumber 1 tbsp chopped pickled jalapeño peppers (optional) 6 cups diced seedless watermelon 4 cups packed baby spinach 1 avocado, pitted, peeled and sliced 4 tsp black sesame seeds

Dressing: In blender, purée together vinegar, miso paste, lemon juice, mayonnaise, ginger, honey and garlic. With motor running, gradually add oil in thin steady stream until smooth; set aside. (Make-ahead: Refrigerate in airtight container for up to 5 days.) Salad: In saucepan of boiling water, cook edamame for 2 minutes. Drain and rinse under cold water until cool; drain well. Toss with ¼ cup of the dressing. Halve cucumber lengthwise; using spoon, scrape out and discard seeds. Thinly slice each half crosswise. Toss with jalapeño peppers (if using). Arrange watermelon, spinach, avocado, edamame and cucumber mixture in 4 bowls; sprinkle with sesame seeds. Drizzle each bowl with about ¼ cup of the remaining dressing. Reserve remaining dressing for another use.

PER SERVING: about 519 cal, 9 g pro, 40 g total fat (4 g sat. fat), 37 g carb (8 g dietary fibre, 21 g sugar), 2 mg chol, 428 mg sodium, 1,005 mg potassium. % RDI: 9% calcium, 23% iron, 43% vit A, 62% vit C, 93% folate.

For a heartier dish, double the avocado and serve with brown rice, Buddha bowl–style.

FRIDAY

TUSCAN GREEN BEAN AND TUNA SALAD

Hands-on time: 30 minutes Makes: 4 servings

Bean salad is a picnic classic that deserves a little freshening up. This version is full of bold yet balanced flavours.

Dressing:

½ cup olive oil ¼ cup white vinegar 6 anchovy fillets or 1 tbsp anchovy paste 1 tsp liquid honey ½ tsp pepper ¼ tsp salt

Salad:

450 g green beans, trimmed 1 can (540 mL) no-salt- added cannellini or white kidney beans, drained and rinsed 2 cups croutons ¼ cup chopped fresh dill 10 leaves radicchio, torn in bite-size pieces 160 g oil-packed solid light albacore tuna, drained and broken in chunks ½ tsp lemon zest ¼ cup shaved Parmesan cheese (optional) ¼ tsp pepper (optional) dill sprigs (optional) Dressing: In liquid measure, combine oil, vinegar, anchovies, honey, pepper and salt. Using immersion blender, purée until smooth.

Salad: In large saucepan of boiling salted water, cook green beans until tendercrisp, about 2 minutes. Drain; transfer to bowl of ice water to chill. Drain well; pat dry with towel. (Makeahead: Refrigerate in airtight container for up to 24 hours.) In large bowl, combine green beans, cannellini beans, croutons, chopped dill and radicchio; drizzle with dressing, tossing to coat. Arrange salad on platter. Top with tuna and lemon zest. Garnish with Parmesan, pepper and dill sprigs (if using).

PER SERVING: about 499 cal, 21 g pro, 32 g total fat (5 g sat. fat), 35 g carb (11 g dietary fibre, 4 g sugar), 11 mg chol, 602 mg sodium, 663 mg potassium. % RDI: 11% calcium, 24% iron, 8% vit A, 18% vit C, 44% folate.

Radicchio pairs well with rich flavours like anchovies, but it can be quite bitter. To mellow the sharpness, slice it into extra-thin ribbons (chiffonade).

Cater to an appetite for lighter fare with a crisp and easy-sipping Château des Charmes Sauvignon Blanc. This classic yet versatile wine features hints of gooseberry and citrus, perfect for sipping on its own or for pairing with a dish like the TUSCAN GREEN

BEAN AND TUNA SALAD.

Each wine is created with care from sustainably farmed grapes and reflects six generations of winegrowing expertise.