Get Dressed For Summer Recipe Collection
Take advantage of your hot grill pan and cook multiple vegetables at the same time. Caramelizing corn and red peppers bring out their natural sweetness, which are complemented by savory chives. The dressing is a light and tangy blend of red wine vinegar, canola oil and smoky cumin ingredients that enhance the fresh flavors of the vegetables without overpowering them.
The anise flavour of fennel pairs perfectly with the sweetness of oranges, peppery radicchio and tangy lemon in this refreshing salad. The lemon dressing made with canola oil complements every sweet and savoury element of the other ingredients.
This Asian-inspired recipe is alive with shades of green from spinach and bok choy and distinct flavors of soy sauce, ginger and garlic. Using canola oil to sear the bok choy allows the vegetables to caramelize and soften slightly, while bringing out its natural, subtle sweetness. And when you arrange the sautéed bok choy over fresh spinach, the warmth gently and slightly wilts the spinach leaves. The result is a mouth-watering medley of tastes and textures.
Rainbow chard is aptly named long, hearty leaves with a rainbow of colors that brighten any meal.
This hearty salad is brimming with fresh produce that boasts a variety of colors, textures and flavors. Grape tomatoes burst with sweetness, zucchini and yellow squash add crunch and the fresh basil vinaigrette pops with flavor. The homemade dressing is lighter than traditional dressings thanks to canola oil. Red wine vinegar and Dijon mustard add tang and body.
Strawberries and cucumbers have a natural affinity because the mild flavor and crunch of a cucumber partners perfectly with sweet, tender strawberries. Other contrasting flavors and textures come from fresh mint, honey mustard and lime zest. Canola oil allows these flavors to shine. The dressing has just four ingredients, so its easy to make any weeknight.