Dill with It
Fresh Recipes for a Saskatchewan Summer Barbecue
Avocado Salsa
5 tomatoes, diced
2 c. black beans, rinsed well
1/3 c. red onion, diced
2 c. corn, drained
2 avocadoes, diced
2 tbsp. jalapenos, diced
Juice from 2 limes
½ c. cilantro, chopped
Salt to taste
In a bowl, gently mix together ingredients. Cover tightly with plastic wrap and chill until serving. Serve with fresh tortilla chips.
Make This Recipe Local
Want to make this salad Saskie-style? We recommend tomatoes from Floating Gardens.
Greek Salad
Dressing
2 tbsp. Extra-virgin olive oil
1 tbsp. red wine vinegar
1 tbsp. fresh oregano, finely chopped
1 tsp. Dijon mustard
¼ tsp. salt
¼ tsp. ground pepper
Salad
4 c. chopped mini cucumbers
1 c. halved cherry tomatoes
½ cup Kalamata olives
½ cup thinly sliced red onion
½ c. feta cheese, crumbled
2 tbsp. fresh basil, chopped
In a bowl, whisk oil, vinegar, oregano, mustard, salt and pepper. In a salad bowl, add cucumbers, tomatoes, olives, onion, and feta and gently toss. Sprinkle with basil. Just before serving, toss with dressing.
Make This Recipe Local
Want to make this salad Saskie-style? We recommend tomatoes, cucumber and basil from Floating Gardens and French Style Gourmet Mustard from Gravelbourg Mustard, and feta cheese from Coteau Hills Creamery.
Best Burger Patties
1 lb. ground beef
½ lb. ground pork
2 cloves garlic, minced
¼ c. yellow onion, minced
½ tsp. garlic powder
½ tsp. onion powder
½ package onion soup mix
1 egg
¼ c. ketchup
½ c. – 1 c. breadcrumbs
Salt and pepper to taste
Gently mix meat, onion, garlic and spices in a bowl. Place in fridge and chill for 3 to 6 hours. After chilling, remove from fridge and add egg, mixing in with hands. Add breadcrumbs a small amount at a time, gently blending until meat no longer feels wet. Form into patties, and chill for one hour. Grill until internal temperature reaches 160°F. Serve on toasted buns with cheese and fresh toppings.
Make this Recipe Local
Want to make this recipe Saskie-style? We recommend beef from Hi-Low Angus, eggs from Miller’s By-Gone Farm, and buns from Jim’s Bread & Buns.
Saskatoon Berry Crisp
4 c. fresh or frozen Saskatoon berries
¾ c. sugar
2 tbsp. cornstarch
1 c. water
2 to 3 tbsp. lemon juice
½ tsp. vanilla
1 c. all-purpose flour
¾ c. regular oats
1 c. brown sugar
1½ tsp. cinnamon
½ c. butter, melted
Preheat oven to 350°F. Grease a 13 x 9-inch pan. Spread berries on the bottom of the pan, set aside. In a saucepan, combine the sugar, cornstarch, water and lemon juice. Cook over medium heat and stir until thick and clear, then add vanilla. Pour over berries and gently stir. In a bowl, combine flour with oats, brown sugar and cinnamon. Add in butter and mix until crumbly. Sprinkle over berries. Bake for 30-35 minutes or until berries bubble and topping is brown. Serve with whipped cream or ice cream.
Make this Recipe Local
Want to make this recipe Saskie-style? We recommend flour and oats from Daybreak Mill, and Saskatoon berries from Prairie Berries.