Eat to Beat the Summer Heat

The summer weather is finally here. With record-breaking heat hitting the streets of Toronto this week, make sure to stay safe and cool.

We are here to help you eat to beat the heat with a few of the Eat to the Beat team's favorite refreshing summer treats.

 

The Warm Up

 

Strawberry Bruschetta

Serves 4 to 6.

What you need

1 cup strawberries, hulled and diced

1 tbsp sugar

1 French baguette, sliced

4 oz goat cheese

1 tbsp olive oil

2 tsp balsamic vinegar

1/4 cup minced basil leaves

Freshly ground black pepper

What to do

Combine the strawberries and sugar in a small bowl and toss to combine.

Let the berries macerate for about 30 minutes.

Spread a thin layer of goat cheese on top of each baguette slice.

Top each slice with spoonfuls of the strawberry mixture.

Drizzle lightly with olive oil and balsamic vinegar.

Top each slice with the basil leaves and cracked pepper, to taste.

 

BLT Spinach Salad with Fresh Garlic Dill Dressing

Serves 2.

What you need - Salad

2 tomatoes

1 cup fresh spinach, finely chopped

1 cup lettuce, any variety, finely chopped

5 sweet basil leaves, chopped

4 pieces bacon, cooked crisp and chopped

What you need - Dressing

2 tbsp plain Greek yogurt

1 tbsp water, optional, to thin the yogurt if necessary

1 clove garlic, chopped

1 tbsp chopped fresh dill

1 tbsp chopped fresh chives

Pinch of salt and black pepper

What to do

Cut the tops off the tomatoes and gently remove some of the inside to create a bowl for the salad. Set aside.

In a bowl, combine the spinach, lettuce, basil and bacon.

In a small food processor, combine the yogurt, water, garlic, herbs, salt and pepper. Process until combined and the garlic is finely chopped. Pour the dressing over the lettuce and toss to coat.

Place half of the lettuce mixture into each tomato. Serve immediately.

 

Grilled Blackberry, Strawberry, Basil and Brie Pizza Crisp with Honey Balsamic Glaze

Makes 12 to 16 pieces.

What you need - Pizza

1/2 recipe of your favorite pizza dough, about 1/2 a pound

1/4 cup olive oil

16 basil leaves, chopped

8 to 12 ounces brie, sliced

1 1/2 cups strawberries, chopped

3/4 cup blackberries

1/2 teaspoon pepper

What you need - Balsamic Honey Glaze

1/2 cup balsamic vinegar

3 tablespoons honey

What to do

Prepare the dough 1 to 2 hours ahead of time.

While the dough rises, make the honey balsamic glaze. Add the balsamic vinegar and honey to a small saucepan and simmer until reduced by half. Remove from the heat and set aside.

When ready to grill the pizzas, preheat the grill to high heat.

Add the blackberries to a bowl and add about half of the basil. Lightly mash the blackberries with a fork.

Invert a baking sheet and generously dust with flour.

Divide the pizza dough in half and roll each half as thin as you can. Cut the dough into 12 to 16 squares or circles. Add the olive oil to a small bowl and brush both sides of the pizza rounds with the olive oil, then place on the baking sheet.

Carefully add half of the pizza rounds to the hot grill and grill for no more than 2 minutes, as the dough will bubble up. Remove the pizzas using tongs and repeat with the remaining pizza rounds. When all the pizzas are grilled, turn the heat on the grill down to medium.

Top the grilled side of each pizza with slices of brie, but make sure to leave a 1/2 inch border around the edges so the brie does not melt all over the grill. Then top with lightly mashed blackberries and the chopped strawberries. Carefully return the pizzas to the grill and grill another 3 to 5 minutes, or until the brie has melted and the pizzas are crisp. Top with the remaining fresh basil and drizzle on the honey balsamic glaze.

 

The Cool Down

 

Mini Ice Cream Sandwiches

Makes 24 pieces.

What you need - Cookies

1 3/4 cup old-fashioned rolled oats

3/4 cup flour

3/4 teaspoon cinnamon

1/2 teaspoon baking soda

1/2 teaspoon salt

10 tablespoons butter, softened

1/3 cup brown sugar

1/3 cup sugar

1 egg

1 teaspoon vegetable oil

1 teaspoon vanilla

What you need - Coating

14 ounces dark chocolate, chopped

4 tablespoons coconut oil

Pinch of salt

1 pint good quality ice cream

What to do

Preheat the oven to 375. Butter an 18x13 rimmed baking sheet, line with parchment, and butter the parchment. Set aside.

In a medium bowl, whisk together the oats, flour, cinnamon, baking soda and salt. In a larger bowl, cream together the butter and both sugars. Add the egg, oil and vanilla, and mix until smooth. Add the dry ingredients and stir until combined. Spread the dough evenly, using an offset spatula, into the prepared pan. You want a very thin layer of cookie. Bake for 8 to 10 minutes, or until the cookie is lightly brown and set in the middle. Cool completely on a wire rack.

Use the parchment as a sling to lift out the cookie and place on a cutting board. Stamp as many cookies as you can using a tiny 1 1/2 inch biscuit cutter. Transfer the cookies to a baking sheet lined with wax paper and place in the freezer until cold, or about 30 minutes. Get your ice cream out and a tiny scoop ready.

Removing two cookies from the freezer at a time, scoop tiny bits of ice cream on the bottom side of one cookie and gently press down with the remaining cookie to create a sandwich. Smooth the ice cream so it is flush with the edge of the cookies, using an offset spatula or a knife. Place each finished sandwich back in the freezer. Repeat until all your sandwiches are made, and let them chill for a good hour or two. You want the cookies to be as cold as possible when dipping them in chocolate.

Combine the chocolate, coconut oil and a pinch of salt in a medium bowl set over a saucepan of barely simmering water until melted and smooth.

Remove the sandwiches from the freezer, quickly lower one by one into the melted chocolate, using a spoon to cover the top and sides, then let the extra chocolate drip off and return the finished coated sandwich to the freezer to firm.

 

Honeydew Mint Ice Pops

Makes 10.

What you need

1/2 cup sugar

1 loosely packed cup of mint leaves

1/2 cup water

4 cups diced honeydew

Juice of 1 lime

What to do

In a mini food processor, pulse the sugar and the mint leaves until the mint is finely chopped and the sugar is fragrant.

Place the mint sugar into a saucepan with the water and bring to a boil to dissolve. Boil the syrup for 60 seconds, remove from the heat, and strain through a fine mesh sieve.

Place the honeydew in a large bowl along with the lime juice and mint syrup. Pulse with an immersion blender until smooth and no chunks of honeydew remain.

Divide the mixture between popsicle molds, freeze 30 to 60 minutes, insert sticks, and continue to freeze until solid.

 

Prosecco Rose Petal Pops

Makes 6.

What you need

1 cup white grape juice

1 cup cold, flat Prosecco

1/3 cup rose water

1 1/2 teaspoons freshly squeezed lemon juice

About 30 red rosebud petals, rinsed

What to do

In a large bowl, stir together the grape juice, Prosecco, rose water and lemon juice.

Fill ice pop molds about one third full. Drop two or three rose petals into each mold and freeze until set, about 30 minutes. Fill the molds another third of the way full and drop two or three more rose petals into each mold.

Insert sticks. Freeze until set, about 30 minutes.

Fill all the way with the remaining Prosecco mixture and drop two or three more rose petals into each mold. Freeze until set.

 

Frozen Melon Margarita Pops

Makes 6.

What you need

3/4 cup tequila

1/2 cup Grand Marnier

1/2 cup fresh lime juice

Pinch of coarse salt

8 ounces cantaloupe, rinds removed

8 ounces watermelon, rinds removed

What to do

Stir together the tequila, Grand Marnier, fresh lime juice and coarse salt in a large bowl. Cut the cantaloupe and watermelon into wedges. Soak in the tequila mixture for 15 minutes. Insert ice pop sticks into the wedges. Freeze on a rack-lined baking sheet for 1 hour.