COTTAGE COUNTRY CUISINE

Summer is here - and whether that means barbecues in the backyard or long weekends by the lake, we've got just the recipes for you!

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GRILLED ZUCCHINI AND MOZZARELLA SALAD WITH PESTO

Serves 4

INGREDIENTS

• 3 zucchini, halved lengthwise

• 2 tsp oil

• 10 cherry tomatoes, halved

• ¼ cup pesto

• salt and pepper

• 1 (7 oz) ball fresh mozzarella cheese, drained

• 4 radishes, thinly sliced, for garnish

• torn fresh basil, for garnish

1. Preheat a clean barbecue to high heat (425 to 450° F).

2. Brush the zucchini with the oil. Grill for about 3 minutes per side or until dark grill marks appear and the zucchini is still tender crisp. Do not overcook or it will get soggy as it cools. Transfer the grilled zucchini to a plate to cool.

3. Cut the cooled zucchini on the bias into 1-inch pieces. If you're not preparing the salad immediately, transfer the zucchini to an airtight container and refrigerate for up to 2 days.

4. In a large bowl, combine the zucchini, tomatoes and pesto. Season with salt and pepper and stir to combine. Arrange the salad on a serving plate.

5. Tear the mozzarella cheese into bite-sized pieces and scatter on top of the vegetables. Garnish with the radishes and basil. Serve immediately.

TIP Do not use a block of mozzarella cheese for this recipe. Instead, opt for fresh mozzarella that's stored in water. It is much more tender and has a milder, milkier flavour.

FULLY LOADED CORN ON THE COB

Makes 12 cobs

INGREDIENTS

• ¼ cup green pumpkin seeds (pepitas)

• 3 tbsp sesame seeds

• 1 tbsp + 1 tsp Montreal steak spice

• 12 cobs of corn, shucked and silks removed

• chopped fresh cilantro, for garish (optional)

• lime wedges, for garnish (optional)

Citrus Ranch Dressing

• 1 cup sour cream

• ½ cup plain yogurt