Grilled Asparagus and Goat Cheese Appetizers
Feature the jewels of the season on crisp toasts with goat cheese and a drizzle of balsamic glaze. If you cannot find balsamic glaze, just drizzle with a little balsamic vinegar.
Preparation Time: 10 minutes
Cooking Time: 10 minutes
Serves 6 (12 appetizers)
1 baguette
2 tbsp (25 mL) olive oil
1 clove garlic, halved
12 oz (375 g) Ontario Asparagus, trimmed
Pinch each salt and pepper
1/2 cup (125 mL) Ontario Goat Cheese, softened
2 tbsp (25 mL) balsamic glaze
Slice baguette diagonally into 12 (1/2-inch/ 2 cm) thick slices. Brush with 4 tsp (20 mL) of the oil. Place on greased grill over medium heat. Grill for 2 to 4 minutes, turning once, until light golden. Transfer to serving platter. Rub each slice with cut side of garlic; set aside.
If asparagus spears are thick, slice in half lengthwise. Place asparagus on rectangular grill topper or in grill basket. Brush with remaining oil; sprinkle with salt and pepper. Grill over medium heat, turning once, until tender-crisp, 3 to 5 minutes. Cut spears into thirds.
Spread goat cheese evenly over each baguette slice. Top with asparagus spears. Drizzle with balsamic glaze.
Tip:To serve the appetizers warm, just pop them back on the barbecue once you have spread with goat cheese and heat them for another minute or two.
Nutritional Information:
1 Appetizer:
PROTEIN: 4 grams
FAT: 5 grams
CARBOHYDRATE: 15 grams
CALORIES: 118
FIBRE: 1 gram
SODIUM: 210 mg
Grilled Asparagus, Chicken and Spinach Salad
This grilled salad is bursting with fresh flavours and simply perfect to serve for lunch or dinner.
Preparation Time: 15 minutes
Cooking Time: 20 minutes
Serves 4
1 lb (500 g) boneless skinless Ontario Chicken Breasts
1 lb (500 g) Ontario Asparagus, trimmed
2 tsp (10 mL) olive oil
Pinch each salt and pepper
1 bunch Ontario Spinach, washed, stemmed and torn into bite-size pieces (about 8 cups/2 L)
1 cup (250 mL) halved Ontario Greenhouse Cherry Tomatoes
1/2 cup (125 mL) thinly sliced Ontario Red Onion
Smoked Paprika Lime Dressing:
1/3 cup (75 mL) olive oil
3 tbsp (45 mL) fresh lime juice
1 tsp (5 mL) smoked paprika
1/4 tsp (1 mL) each salt and pepper
2 tbsp (25 mL) plain 2% yogurt
2 tsp (10 mL) Ontario Liquid Honey
Smoked Paprika Lime Dressing:In measuring cup, whisk together oil, lime juice, smoked paprika, salt and pepper. Pour half into large bowl; add chicken and turn to coat in marinade. Whisk yogurt and honey into remaining dressing and set aside. Let chicken stand at room temperature for 10 minutes or cover and refrigerate for up to 6 hours.
Place chicken on greased grill over medium heat. Brush with any remaining marinade in bowl. Close lid and grill for 12 to 15 minutes, turning once, or until no longer pink inside. Transfer to plate; cover and let stand for 5 minutes. Slice chicken breasts crosswise.
Meanwhile, place asparagus on rectangular grill topper or in grill basket. Brush with oil; sprinkle with salt and pepper. Grill over medium heat, turning once, until tender-crisp, 3 to 5 minutes. Cut into 2-inch (5 cm) pieces.
Arrange spinach on large platter. Top with chicken, asparagus, cherry tomatoes and red onion. Drizzle with reserved dressing.
Nutritional Information:
1 Serving:
PROTEIN: 32 grams
FAT: 23 grams
CARBOHYDRATE: 15 grams
CALORIES: 387
FIBRE: 5 grams
SODIUM: 375 mg
