June 29–July 3, 2020: What to Cook This Week

This week, we’re diving into the heart of summer with recipes that combine freshness, simplicity and deliciousness. We’re focusing on seasonal ingredients, grilled eats and salads.

Monday: Grilled Shrimp and Tofu Rice Bowls

It’s hard to resist these colourful and flavourful bowls. Mango and mint add a touch of freshness, perfect for those warm summer nights. Cook your rice in a rice cooker the day before for perfectly firm rice.

Tuesday: Meal-Sized Roasted Vegetable and Feta Salad

It’s the season for meal salads. This dish is quick and easy to make, ready in under 25 minutes! A great way to enjoy vegetables with a mix of tender and crunchy textures. Best enjoyed at the end of the day after a nice swim.

Wednesday: Lobster Rolls

What’s Canada Day without fresh, local seafood? It’s hard to resist these toasted buns filled with lobster meat from Atlantic Canada. A few bites, and you’ll be transported. Watch how Ricardo makes them!

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Thursday: Chicken Tacos with Lime and Watermelon

Foreign meets familiar with this chicken recipe. This Mexican-inspired dish boasts fresh ingredients and takes little time to prepare. Symbolic summer ingredients come together in this recipe, and it feels like a party!

Friday: Greek Salad Stuffed Pork Tenderloin

Mediterranean sunshine on your plate! The grilled meat is stuffed with olives and feta for an explosion of flavours. A simple yet chic combination, it’s the perfect effortless meal that tastes like vacation.