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Canada, it's time to fire up those grills! Canada Day is just around the corner and there's no better way to enjoy the holiday than with some grilling.

Natalia Machado, culinary director for Ville Marie Collection, shares four easy and delicious recipes, on a budget with Walmart. Zucchini_624x351.jpg

Mustard Crusted Grilled Tri-Tip and Grilled Zucchini

Serves 4

WHAT YOU NEEDL

For the steak

  • 1 4lb 100% Canadian AAA Angus tri-tip or 4 tri-tip steaks
  • 1 tablespoon salt/li>
  • 1 teaspoon black pepper
  • ½ cup Dijon mustard
  • 1 cup flour
  • 1 teaspoon dried thyme

For the zucchini

  • 4 large zucchini
  • 2 tablespoons olive oil
  • 1 teaspoon chili powder
  • Zest of 1 lemon
  • 1 teaspoon salt

WHAT YOU DO:

  1. Rub tri-tip with salt and pepper and thyme, and then with abundant mustard. Roll the mustard covered beef in flour to fully coat and create a crust. Let rest uncovered in the refrigerator for 1 hour.
  2. Pre-heat grill with lid on at the highest setting for 15 minutes.
  3. Cut zucchini lengthwise and season with olive oil, salt, pepper and chili powder. Set aside.
  4. Open grill and lower flame. Brush grill with olive oil, and grill steaks until preferred doneness.  Once cooked, remove from grill and let rest covered with aluminum foil while you grill zucchini.
  5. Flash grill the marinated zucchini on low for 5 minutes.  Remove and garnish with lemon zest.
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Grilled Marinated Sirloin and Roasted Pepper Romesco Sauce

Serves 4

WHAT YOU NEED

For the steaks

  • 4 8-10 oz sirloin steaks
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 1 tablespoon olive oil
  • 1 teaspoon dried thyme
  • 1 teaspoon paprika
  • 4 garlic cloves, crushed

For the sauce:

  • 2 red bell peppers, grilled and peeled
  • 1 garlic clove
  • ¼ cup walnuts
  • 2 tablespoon apple cider vinegar
  • ¼ cup olive oil
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper

WHAT YOU DO

For the sauce:

  1. Grill the red peppers in a pre-heated grill until charred all around. Let peppers cool down until cool enough to handle and peel off charred skin and remove all seeds and veins.
  2. Place peppers in blender with all remaining ingredients and blend until smooth. Set aside.

For the steaks

  1. Mix all seasoning together and rub the steaks with it. Refrigerate covered for at least 4-6 hours to allow all flavours to develop.
  2. Pre-heat grill on the highest seating for 15 minutes. Lower setting to medium and grill steaks on both sides for 5 minutes (for medium rare). Let rest covered with aluminum foil for 5 minutes before serving. Serve with a dollop of Romesco sauce and a sprig of fresh thyme.
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Grilled Seasonal Veggie Pizza

Serves 4

WHAT YOU NEED:

For the dough:

  • 1 envelope pizza yeast
  • 400 mL warm water (120 to 130F / 50 to 55C)
  • 1 tablespoon sugar
  • 600 grams all-purpose flour
  • 2 tablespoon olive oil
  • 1 teaspoon salt

For the toppings:

  • 1 cup pizza tomato sauce
  • 1 whole tomato, cut into small cubes
  • 2 cups shredded mozzarella
  • 1 zucchini, cut into slices
  • 12 asparagus, split in half lengthwise
  • 1 red bell pepper, cut into small cubes
  • 2 garlic cloves, finely chopped
  • 1 tablespoon olive oil
  • 2 tablespoons parmesan cheese
  • 1 teaspoons salt

WHAT YOU DO:

For the dough

  1. Mix water, yeast and sugar until a white foam forms (activation).
  2. In the bowl of a stand mixer,  mix flour with the oil and salt. Add yeast preparation and mix on the slow speed of the mixer until a soft dough forms (about 5 minutes).  Change setting to high and knead for 3 minutes. Let  dough rest, covered with plastic wrap for 30 minutes.
  3. Split dough into 4 pieces and stretch with the help of a rolling pin to form the pizzas.

For the pizza:

  1. Heat grill on the highest setting for 15 minutes.
  2. Reduce heat to medium and place the stretched pizzas on grill.
  3. Cover with sauce, cheese and top with the chopped veggies.
  4. Drizzle with olive oil and season with salt and pepper.
  5. Cook until cheese melts and a golden crust forms on the bottom of the pizza. 
  6. Remove from the grill, sprinkle with parmesan and Enjoy!
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Grilled Berry Turnovers with Orange Yogurt Dipping Sauce

Serves 4

WHAT YOU NEED:

For the turnovers:

  • 2 cups strawberries, quartered
  • 1 cup blueberries
  • Zest 1 orange
  • ¼ cup sugar
  • 2 9-inch pie crusts (1 box)

For the sauce:

  • 2 cups plain Greek yogurt
  • ¼ cup honey
  • Zest 1 orange

WHAT YOU DO

For the turnovers:

  1. Cut strawberries in quarters, place in a bowl with blueberries and zest of orange and sugar. Toss well and set aside. Stretch each pie crust until ¼ inch thick. With the help of a 5 inch cookie cutter, bowl or knife, cut the pastry into eight (8) 5” rounds.  Place 2 tablespoons of the berries mix in the centre of each pie circle. Fold in half and with the help of a knife pinch the edges to close. Refrigerate for at least 2 hours.
  2. Heat grill on the higher setting for 15 minutes. Turn heat down to low and brush with a little oil. Add turnovers and cook turning once for 10 minutes on each side. Remove from grill and sprinkle with sugar when hot. Serve with yogurt dipping sauce.

For the sauce:

  1. In a small bowl mix, the yogurt, honey and orange zest and mix to combine. Keep refrigerated until ready to serve.