COOK THE COVER

TESTED lemony tomato TILL PERFECT basil pasta Sweet summer flavours come to the fore in this simple recipe that can be easily changed up by adding your favourite ingredients, LEMONY TOMATO like those pictured here. BASIL PASTA BY JENNIFER DANTER & THE TEST KITCHEN

Hands-on time: 15 minutes Total time: 30 minutes Makes: 4 to 6 servings

The secret to this light, fresh pasta is in the cooking liquid: It’s flavourful and starchy, which helps coat the noodles.

2 pkg (each 250 g) mixed cherry tomatoes, halved 25 large basil leaves, torn 1 tsp salt 500 g cavatappi or spaghetti ½ cup olive oil 2 cloves garlic, finely grated or pressed 1 tbsp lemon zest 1 cup grated Parmigiano- Reggiano cheese ¼ cup lemon juice pepper

In bowl, combine tomatoes, basil and salt.

In saucepan of boiling water, cook pasta according to package instructions. Reserving 1 cup of the cooking liquid, drain and set aside.

In large skillet, heat oil over medium heat; cook garlic and lemon zest, stirring often, until fragrant, about 1 minute. Add cooked pasta and tomato mixture; stir in ½ cup of the Parmigiano-Reggiano, the lemon juice and enough of the reserved cooking liquid to coat. Stir in remaining ParmigianoReggiano. Add pepper to taste.

PER EACH OF 6 SERVINGS: about 528 cal, 14 g pro, 23 g total fat (5 g sat. fat), 69 g carb (3 g dietary fibre, 5 g sugar), 12 mg chol, 534 mg sodium, 44 mg potassium. % RDI: 13% calcium, 18% iron, 13% vit A, 50% vit C, 45% folate.

QUICK + EASY

Perfect for brushing, drizzling or straight-up dunking, bold sauces liven up these fast weeknight meals.

BY PAUL LILLAKAS & THE TEST KITCHEN

MONDAY

TOTAL TIME 30

HONEY-SRIRACHA GRILLED STEAK

Hands-on time: 20 minutes Makes: 4 to 6 servings Honey-sriracha butter is a versatile grilling sauce with a balance of sweet, savoury and spicy. Even better, it comes together in less than a minute!

700 g top sirloin grilling steak (1 inch thick) ½ tsp salt ⅓ cup butter, melted ⅓ cup liquid honey ⅓ cup Asian chili sauce (such as sriracha) 1 tbsp unseasoned rice vinegar 450 g Broccolini (about 2 bunches) 1 sweet onion, sliced in ½-inch thick rounds

Sprinkle steak with salt. In liquid measure, whisk together butter, honey, chili sauce and vinegar. Place steak, Broccolini and onion on greased grill over medium-high heat; brush with 2 to 3 tbsp of the honey mixture. Close lid and grill, turning once and brushing with some of the remaining honey mixture, until instantread thermometer inserted in centre of steak reads 140°F, Broccolini is charred but tender-crisp and onion is softened, about 8 minutes. Transfer steak to cutting board; let rest for 5 minutes before slicing. Serve steak and vegetables drizzled with remaining honey mixture.

PER EACH OF 6 SERVINGS: about 351 cal, 27 g pro, 15 g total fat (9 g sat. fat), 28 g carb (2 g dietary fibre, 23 g sugar), 81 mg chol, 495 mg sodium, 598 mg potassium. % RDI: 7% calcium, 22% iron, 21% vit A, 85% vit C, 23% folate.

Feel free to add other seasonal vegetables to the grill with this recipe. We love zucchini, sweet peppers and cauliflower.

TESTED TILL PERFECT

TUESDAY

TOTAL TIME 20

GRILLED PORK AND PLUMS WITH STICKY FIVE-SPICE SAUCE

Hands-on time: 10 minutes Makes: 4 servings

Plums might not be the first fruit you think to grill, but their gorgeous burgundy skin gets even prettier as the natural sugars caramelize. The sweetness pairs well with grilled pork and this aromatic sauce full of warming spices.

Sauce:

2 tsp five-spice powder ¼ cup ketchup 2 tbsp fancy molasses 1 tbsp white vinegar 1 clove garlic, finely grated or pressed 1 tsp finely grated or pressed fresh ginger or ½ tsp ground ginger

Pork Chops:

4 bone-in pork loin chops, 1 inch thick (about 750 g total) 2 tsp vegetable oil ½ tsp salt 2 large red plums, pitted and quartered 2 green onions, thinly sliced

Sauce: In dry skillet, toast five-spice powder over medium heat, stirring constantly, until fragrant, about 30 seconds. Stir in ¼ cup water, ketchup, molasses, vinegar, garlic and ginger, stirring frequently, until thickened, about 3 minutes. Pork Chops: In large bowl, combine pork, 1 tsp of the oil and the salt. In separate bowl, toss plums with remaining oil. Place pork and plums on grill over medium-high heat; close lid and grill, turning pork once, until instant-read thermometer inserted sideways in centre of pork reads 155°F and plums are grillmarked on all sides, about 8 minutes. Drizzle pork and plums with sauce; garnish with green onions. Serve with brown rice.

PER SERVING: about 327 cal, 27 g pro, 14 g total fat (4 g sat. fat), 24 g carb (3 g dietary fibre, 19 g sugar), 85 mg chol, 516 mg sodium, 741 mg potassium. % RDI: 7% calcium, 14% iron, 5% vit A, 18% vit C, 4% folate.

If you don’t have a grill, sear the pork chops and plums in a cast-iron skillet, pressing down on the pork to develop an even crust.

WEDNESDAY

TOTAL TIME 30

BAKED CHILAQUILES VERDE WITH EGGS

Hands-on time: 10 minutes Makes: 6 servings

Chilaquiles (pronounced “chee-lah-KEElehs”) is a Mexican dish that traditionally simmers leftover tortillas in zesty salsa. Our version is a one-pan wonder loaded with zucchini, tomatillo salsa, eggs and tortilla chips that are soft in the pan’s centre and crispy around the edge.

1 tbsp olive oil 2 small zucchini, thinly sliced ¼ tsp salt (optional) 4 green onions, sliced 1 jar (430 mL) tomatillo salsa or salsa verde 250 g unsalted corn tortilla chips, (about 8 cups ) 6 eggs 2 tbsp crumbled feta chese ¼ tsp pepper chopped fresh cilantro (optional) avocado slices (optional) sour cream or plain yogurt (optional)

In large ovenproof skillet, heat oil over medium-high heat; cook zucchini and salt (if using) until slightly softened, 3 to 4 minutes. Stir in green onions; cook for 1 minute. Reduce heat to low; stir in 1½ cups of the salsa. Remove pan from heat; fold in tortilla chips until evenly coated. Bake in 400°F oven until tortilla chips in centre of pan are softened and chips around edge are crisp, about 10 minutes. Using spoon, make 6 wells in salsa mixture; crack 1 egg into each well. Continue to bake until whites are set but yolks are still runny, 8 to 10 minutes. Remove from oven. Sprinkle with feta and pepper; spoon remaining salsa over top. Serve immediately with cilantro, avocado and sour cream (if using).

PER SERVING: about 356 cal, 11 g pro, 19 g total fat (4 g sat. fat), 35 g carb (3 g dietary fibre, 7 g sugar), 196 mg chol, 914 mg sodium, 486 mg potassium. % RDI: 12% calcium, 15% iron, 23% vit A, 18% vit C, 27% folate.

CHANGE IT UP

CHILAQUILES ROJOS

We chose a green tomatillo salsa for our chilaquiles, but you can also make a rosy version (called chilaquiles rojos) with red salsa and your favourite red veggies. We suggest sweet red peppers and thinly sliced red onions.

CHARRED SHRIMP AND CAULIFLOWER ROMESCO

Hands-on time: 30 minutes Makes: 4 servings

Grilling shrimp in their shells both protects the delicate meat from the direct heat of the barbecue and seriously boosts the satisfying barbecued shellfish flavour. It’s definitely worth the extra effort of peeling them at the table.

Romesco Sauce:

1 jar (300 mL) roasted red peppers, including juices ¼ cup prepared tomato sauce 3 tbsp almond butter 2 tsp red wine vinegar 1 tsp smoked paprika ¼ tsp cayenne pepper

Shrimp and Vegetables:

1 head cauliflower, cut in large florets ¼ tsp salt 450 g unpeeled jumbo shrimp (21 to 25 count) 1 tbsp vegetable oil 1 bunch green onions

Romesco Sauce: In blender, purée together red peppers including juices, tomato sauce, almond butter, vinegar, paprika and cayenne pepper until smooth. Transfer to microwaveable bowl; set aside.

Shrimp and Vegetables: Place cauliflower in microwaveable baking dish. Add 1 tbsp water and pinch of the salt; toss to coat. Cover with plastic wrap; poke 1 hole to vent steam. Microwave on high for 5 minutes. In bowl, toss together shrimp, oil and remaining salt. Thread shrimp onto metal or soaked wooden skewers. Place shrimp and cauliflower on greased grill over medium-high heat; close lid and grill, turning once, until shrimp are pink and cauliflower is charred, about 8 minutes. Add green onions during last 3 minutes of grilling. Microwave Romesco Sauce on high, stirring every 30 seconds, until warm, 1 to 2 minutes. Serve cauliflower, shrimp and green onions on large platter with sauce on the side for dipping.

PER SERVING: about 245 cal, 22 g pro, 13 g total fat (1 g sat. fat), 14 g carb (5 g dietary fibre, 6 g sugar), 128 mg chol, 714 mg sodium, 606 mg potassium. % RDI: 10% calcium, 26% iron, 32% vit A, 283% vit C, 33% folate.

If you can fine only larger jars of roasted red peppers, consider making a double batch of the Romesco Sauce. It freezes very well and pairs amazingly with beef, chicken, white fish and other grilled vegetables.

SMOKY CHICKEN BURGERS WITH SNAP PEA SLAW

Hands-on time: 20 minutes Makes: 6 servings

Never fear dry chicken burgers again. Using your meat thermometer will result in a brilliantly juicy patty every time. Topping this burger with smoky chipotle mayo and sweet sugar snap pea slaw adds great crunch and a hit of spice.

Snap Pea Slaw:

1½ cups sugar snap peas, thinly sliced diagonally 1½ cups finely shredded red cabbage 1 tbsp lime juice

Chipotle Mayonnaise:

1 can (186 mL) chipotle chilies in adobo sauce ½ cup light mayonnaise

Burgers:

4 slices white bread, crusts removed ⅔cup sodium-reduced chicken broth ¼ cup chopped fresh chives ½ tsp salt 1 kg ground chicken 6 buns (hamburger, pretzel or pain au lait), split and toasted

Snap Pea Slaw: In large bowl, combine snap peas, cabbage and lime juice; toss to coat. Set aside.

Chipotle Mayonnaise: In food processor or blender, purée chipotle chilies and adobo sauce until smooth.

In small bowl, stir together mayonnaise and 2 tsp of the chipotle purée; set aside. Burgers: Tear bread into bite-size pieces. Place in separate large bowl; add broth, chives, 1 to 2 tbsp of the Chipotle Mayonnaise and the salt. Using hands, mash into fine paste. Crumble in chicken; stir to mix.

Form into six ¾-inch thick patties. (Makeahead: Layer patties between parchment paper in airtight container; refrigerate for up to 24 hours.) Gently place on greased grill over medium-high heat; close lid and grill, turning once, until instant-read thermometer inserted sideways in patties reads 165°F, 10 to 12 minutes. Spread remaining Chipotle Mayonnaise onto cut sides of each bun. Top each bottom half with 1 patty and ½ cup Snap Pea Slaw; sandwich with top halves of buns.

PER SERVING: about 638 cal, 38 g pro, 33 g total fat (8 g sat. fat), 46 g carb (3 g dietary fibre, 9 g sugar), 132 mg chol, 940 mg sodium, 234 mg potassium. % RDI: 16% calcium, 37% iron, 8% vit A, 45% vit C, 44% folate.

Divide leftover chipotle purée among six wells of an ice cube tray and freeze for future use. Add to soups, stews and sauces for an extra hit of spicy, smoky flavour!