JAMS & JELLIES

MADE WITH CERTIFIED ORGANIC & LOCALLY SOURCED INGREDIENTS

Scrumptious salads

Is there anything better for a mid-week summer meal than delicious, ready-toserve salads from your Country Grocer deli? Here are two newcomers to the deli case – Tabouli Salad, packed full of grains and veggies, and Loaded Cheddar Potato Salad. From Arbutus Farms in Duncan, both are sure to be new favourites!

We couldn’t think of a better partner than Country Grocer to carry our jams & jellies!

We couldn’t think of a better partner than Country Grocer

Roasted Jalapeno Ranch Dressing

Makes 1 cup

Full-flavoured and creamy, with a spicy kick, this dressing is a fantastic summer taste explosion. I like to use it on a full-meal salad, inspired by southwest flavours. Try tossing in leftover grilled corn, cherry tomatoes, avocado, peppers, green onion and/or black beans, as well as any leftover spice-rubbed chicken!

INGREDIENTS

2 to 4 fresh jalapenos

6 cloves garlic

1 tsp oil

125 ml (1/2 cup) real mayonnaise

125 ml (1/2 cup) buttermilk or sour cream, or a mixture

15 ml (1 Tb) chopped chives or green onions

15 ml (1 Tb) white vinegar

5 ml (1 tsp) fresh lime or lemon juice

2.5 ml (1/2 tsp) salt

¼ tsp freshly ground black pepper

Method

1. Preheat oven to 375°F. Peel the garlic cloves. Chop jalapenos into 4 or 5 chunks each (about the size of the garlic cloves).

2. Toss garlic and jalapeno in oil. Place onto a sheet of foil; fold the foil over to make a little air-tight package. Place foil package in the oven and roast for about 30 or 35 minutes, until garlic and jalapenos are tender, fragrant and roasted.

Let cool with the foil open. Remove seeds from jalapenos, if you want less spice.

3. Combine all ingredients (including roasted garlic and jalapenos) in a blender and blend until pureed as smooth as possible. Taste for seasoning, adding more salt if necessary. Store in a glass mason jar in the fridge for up to a week.

Spice-rubbed Grilled Chicken

Serves

8

This juicy, flavourful chicken is a hit with the whole family. I love to make it in big batches so I can re-purpose the leftovers into new meals, like chicken tacos, or as a topper to a southwest salad.

INGREDIENTS

1.3 kg (3 lbs) boneless, skinless chicken breast

36 g (2 Tb) coarse salt

30 ml (2 Tb) light brown sugar

20 ml (4 tsp) paprika

15 ml (1 Tb) smoked paprika

10 ml (2 tsp) chipotle chili powder, OR 15 ml (1 Tb) canned chipotle, minced

10 ml (2 tsp) ancho chili powder, OR Mexican chili powder

7.5 ml (1-1/2 tsp) ground cumin

METHOD

1. Combine salt, sugar and spices in a small bowl and stir until well-mixed. You can use this right away, or pour into a glass jar with a tight-fitting lid and keep in a cool, dark cupboard. (This is enough rub for 3 lbs of boneless chicken or 6 lbs of bone-in chicken.)

2. To use with chicken breasts: rub boneless skinless chicken breast all over with the spice rub, making sure to coat the entire surface of each chicken breast completely.

3. Place spice-rubbed chicken in a container, cover and refrigerate for a minimum of six hours, but no longer than 24 hours, flipping chicken at least once. It’s easiest to do this in the morning and then cook the chicken in the evening.

4. Heat gas or charcoal grill with a two-stage fire (hot on one side of the grill, cooler on the other side). Grill chicken on hot side of the grill about 1 minute per side of the chicken, just until nice grill marks f orm and some charring appears at the edge.

5. Move chicken to cool side of grill and cover. Cook 10 to 15 minutes longer, flipping chicken once, until chicken registers 165°F (74° C) on an instantreading thermometer, or chicken is firm and juices run clear.

Watermelon-lime Slushie

Makes 3 cups

Serves 2 to 3 people.

This refreshing summer drink will be a hit with adults and children alike. This recipe doubles easily and can even be made into popsicles!

INGREDIENTS

1 litre (4 cups) cubed seedless watermelon

– red part only

Zest and juice of 1 lime

10 ml (2 tsp) white sugar

Pinch salt

METHOD

1. Place the cubed watermelon on a parchmentlined tray and place in the freezer for at least 30 minutes, and up to 24 hours.

2. If freezing longer than 24 hours, transfer the frozen watermelon cubes into a freezer bag to keep them from drying out. Store up to 4 weeks in the freezer bag.

3. Transfer frozen watermelon to a blender. Add the zest and juice of one lime, the sugar and salt.

4. Blend on low speed, stopping to stir if necessary, until the watermelon is all broken up. Increase speed to medium and blend until pureed.

5. Immediately pour into chilled glasses to serve and enjoy!