Yum Yum Yum! Get these on your BBQ today with all the fixin’s from Wellington West!

Yum Yum Yum! Get these on your BBQ today with all the fixin’s from Wellington West!

Thursday August 3rd, 2017

It’s summertime and the weather is hot! Time to get to the backyard for some grilling on the BBQ and local cooking legend Paula Roy has provided us with some great recipes from her website Constantly Cooking to make your summer meals sizzle!


Pineapple is not just for pizzas anymore!  The tangy tropical fruit is a great compliment to chicken, especially when roasted on an open grill in your backyard! Head over to Saslove’s and pick up some poultry, then grab the rest of the fresh produce needed for this delicious recipe from the Parkdale Market, Metro, the Herb and Spice or Giant Tiger!

Grilled Chicken with Pineapple Salsa:


2 cups (500 mL) diced fresh pineapple
1/2 cup (125 mL) chopped cilantro
1/4 cup (60 mL) finely minced red onion
1/2 jalapeno pepper, seeded and finely minced
1 clove garlic, minced
1 cup (250 mL) diced red pepper
1 large lime, juiced
Salt, to taste
4 boneless, skinless chicken breasts or 8 boneless chicken thighs
Olive oil
Salt and pepper


Make salsa by combining in a medium-sized bowl (I use a 4 cup / 1 litre glass storage container with a lid) the pineapple, red pepper, cilantro, red onion, jalapeno, garlic, and lime juice. Stir until well combined. Season with salt, to taste. Cover and refrigerate if not using within two hours.

Preheat grill to medium-high (375F). Brush the chicken lightly with olive oil, sprinkle with salt and pepper.
Grill chicken (or bake in a 375F oven) until it is golden brown on the outside and internal temperature is 165F.

Serve hot, with salsa spooned over top, or on the side.

Serves 4.


If chicken is not your thing, why not try some savoury salmon with an Asian twist!  For all your fresh seafood needs head over to Wellington Seafood, right here in Wellington West!

Grilled Salmon with Asian Flavours:


4 salmon fillets
1/4 cup (60 mL) brown sugar
2 tablespoons (30 mL) freshly squeezed lime juice
1 teaspoon (5 mL) freshly ground black pepper
1/2 teaspoon (2.5 mL) chilli paste (or more, if you like more heat)
1/4 cup (60 mL) soy sauce (or tamari, for a gluten free version)
2 tablespoons (30 mL) olive oil
1 tablespoon (15 mL) sesame oil
2 tablespoons (30 mL) water
1 tablespoon (15 mL) freshly minced garlic
4 – 6 large lettuce leaves
Lime wedges, for garnish


Combine the brown sugar, lime juice, pepper, chili paste, soy sauce, olive oil, sesame oil, water and garlic.
Put the fish in a non-reactive dish or ziplock bag and drizzle the marinade over top.
Refrigerate, covered (or sealed, if using a bag) for one to two hours.
To cook, preheat your barbeque to medium-high.
Lay the fish out (skin side down, if it is not skinless) on the lettuce leaves (try to have a double thickness of lettuce but make sure the salmon is not hanging over the edge of the lettuce). The lettuce will insulate the salmon from the intense heat of the grill.
Slide the leaves and fish onto the preheated grill. Drizzle a lit bit of the marinade over the fish.
While the fish cooks, boil up the remaining marinade for 5 minutes so it can be used as a glaze.
Close the lid of your barbeque and let the salmon cook for 15 – 20 minutes, until the fish flakes easily when tested with a fork and it has reached an internal temperature of 140F.
Glaze the fish with the reduced marinade then carefully flip the fish over directly onto the grates to give the top a quick sear (1 – 2 minutes).
Remove from the grill and serve immediately, garnished with lime wedges.
Serves 4.


 Want something even lighter to brighten up your summer BBQ plate? What about a grilled vegetable salad? Packed with potatoes, sugar snap peas and broccoli, all cooked on an open grill, this salad is a sure crowd pleaser! Be sure to pick up some fresh produce from the Hintonburg Market, or the Parkdale Market, and head over to Emulsify for some delicious infused olive oil! 

The Best Grilled Vegetable Salad Ever!


1/2 cup (125 mL) sunflower, canola or olive oil
1 large clove green (or regular dried) garlic, minced
1/2 cup (125 mL) fresh basil leaves, packed
2 cups (500 mL) tiny new potatoes, in half-inch (1.25 cm) pieces
2 cups (500 mL) sugar snap peas, stem ends trimmed
1 cup (250 mL) garlic scapes, in 1 inch (2.5 cm) pieces
2 cups medium-sized broccoli florets
3 small zuchinni (enough for 2 cups of quarter-inch / .65 cm slices)
Salt and pepper
2 tablespoons (30 mL) butter (substitute with sunflower or other oil for vegan version)
2/3 cup (160 mL) panko (Japanese dry bread crumbs)
Cider vinegar, to finish (optional)


Preheat barbeque to medium-high (about 375 – 400F). Put a grill pan with small holes in it on the barbeque to heat at the same time.
While barbeque heats, use an immersion or regular blender to combine 1/2 cup (125 mL) oil with the garlic and basil. Puree until smooth.
Put the potatoes in a medium sized bowl and drizzle about a quarter of the basil oil over them. Stir to combine.
Pour the potatoes into the grill pan and cook, stirring every few minutes, until tender (this will take about 10 – 15 minutes depending upon your grill’s heat).
While the potatoes are cooking, put the snap peas and cut scapes into the same bowl that previously held the potatoes and add another quarter of the basil oil; stir to combine.
When the potatoes are tender, remove them to a clean serving boil.
Put the snap peas and scapes into the grill pan and cook, stirring every minute or so, until just tender (about 3 to 5 minutes).
While snap peas and scapes are cooking, put the broccoli florets in the same bowl as used previously and add another quarter of the basil oil; stir to combine well.
Remove the tender snap peas and scapes from the grill, adding them to the potatoes in the serving bowl.
Put the broccoli into the grill pan; cook about 5 – 7 minutes until slightly charred but still tender-crisp.
While broccoli is cooking, put zucchini in the same bowl as previous vegetables and add remaining basil oil; stir.
Remove just-tender broccoli to the serving bowl and put zucchini in the grill pan. Cook about 3 – 5 minutes until just tender.
While zucchini is cooking, heat the butter or oil in a small heavy skillet over medium heat. Add the panko and cook for 2 – 3 minutes, stirring often, until panko is lightly browned. Remove from heat and transfer toasted panko to a small heatproof serving dish.
Add cooked zucchini to the serving bowl along with a few grinds of salt and pepper.
Sprinkle half the toasted panko over top and serve immediately, passing remaining panko at the table. Cider vinegar can also be passed at the table, should people like their vegetables with a little bit of a tangy zip.
Serves 4 as a side dish.

Paula also has some great suggestions for a Tex-Mex style steak and cheese sandwich and a mean grilled pound cake with spiked coulis! Be sure to check those out, along with all her fabulous recipes over at Constantly Cooking. Everything you need for a perfect BBQ this long weekend.