Make ahead summer menu

Grilling peppers and onions bring out their natural sweetness, which emphasizes all their great flavour. Enjoy this hot or cold for a backyard gathering.

Serves 6 to 8.

2 red onions

1 each red, green and yellow peppers, quartered

1 zucchini, sliced lengthwise

½ cup(125 mL) extra-virgin olive oil

½ tsp (2 mL) each salt and pepper

1 head garlic

1 cup (250 mL) orzo pasta

¼ cup (60 mL) white wine vinegar

2 tbsp (30 mL) basil pesto

1 tbsp(15 mL) Dijon mustard

½ cup(125 mL) chopped fresh basil

1/3 cup (75 mL) chopped fresh mint

1/3 cup (75 mL) toasted slivered almonds or pine nuts

Cut each onion into 8 wedges and place in large bowl. Add peppers to bowl with zucchini. Drizzle with 3 tbsp (45 mL) of the oil and sprinkle with pinch each of the salt

and pepper; toss to coat.

Cut top end of garlic off to expose cloves. Wrap in aluminum foil and place on greased grill over medium-high heat. Place onion, peppers and zucchini on grill and grill in batches for about 20 minutes, turning occasionally or until golden and tender crisp. Return to bowl and let cool slightly. Remove garlic from grill and let cool.

Meanwhile, in pot of boiling salted water cook orzo for about 6 minutes or until al dente. Drain and rinse with cold water. Drain again and place in large serving bowl. Cut onions, peppers and zucchini into bite size pieces and add to orzo.

Squeeze garlic into a small bowl and mash with fork. Whisk in remaining oil, vinegar, pesto, mustard and remaining salt and pepper. Pour over vegetable mixture and toss to coat. Add basil and mint and toss again. Sprinkle with almonds, if using

This cut of meat is lean and sucks up all the flavour you give it. A quick grill makes it easy to enjoy. Simply marinate the meat the night before if you have time but if not a quick 15-minute marinade still adds flavour.

Serves 6.

2 tbsp (25 mL) each chopped fresh oregano, thyme and basil or Italian parsley

1/3 cup (75 mL) red wine vinegar

2 tbsp (30 mL) extra virgin olive oil

1 flank steak, about 1 1/2 lbs/750 g

Olive Tomato Topping:

2 green onions, thinly sliced

1/2 cup (125 mL) chopped pitted black olives

1 plum tomato, diced

1 tbsp (15 mL) each extra-virgin olive oil and aged balsamic vinegar

Salt and pepper to taste

In shallow dish, combine oregano, thyme, basil, vinegar and oil.

Using fork, pierce flank steak all over on both sides. Place in dish and rub with herb mixture. Let stand for 15 minutes or cover and refrigerate for up to 24 hours.

Place steak on greased grill over medium high heat and grill, turning once for about 12 minutes or until medium rare or until desired doneness. Remove to cutting board and tent with foil before slicing.

Olive Tomato Topping: Meanwhile, in bowl, combine onions, olives, tomato, basil oil and vinegar. Season with salt and pepper to taste. Serve with flank steak.

This dessert can be made ahead with all the fixings. No time to make the sauce, simply pick up your favourite jars at the grocery store.

Serves 8.

4 oz (125 g) bittersweet chocolate, chopped

2 oz (60 g) unsweetened chocolate, chopped

½ cup (125 mL) butter

1 cup (250 mL) granulated sugar

1 tbsp (15 mL) vanilla

2 large eggs

1 cup (250 mL) all-purpose flour

Pinch salt

3 rolls (52 g each) Rolo chocolates, halved or 2 bag mini rolls or Caramilk

6 cups (1.5 L) vanilla ice cream, softened

3 tbsp (45 mL) each granulated sugar and corn syrup

3 tbsp (45 mL) water

¼ cup(60 mL) whipping cream

4 oz (125 g) semisweet chocolate, chopped

½ cup(125 mL) granulated sugar

½ cup (125 mL) water

2 cups (500 mL) sliced strawberries

1 tbsp (15 mL) cornstarch

In saucepan, melt bittersweet and unsweetened chocolates and butter until smooth. Whisk in sugar and vanilla; let cool slightly. Whisk in eggs, one at a time until shiny. Stir in flour and salt. Add chocolates and stir to combine.

Pour into 8-inch (1.5 L) square baking pan and bake in 350°F (180°C) oven for about 20 minutes or until tester comes out with some moist crumbs. Let cool completely. Refrigerate until firm.

Hot Fudge Sauce: Meanwhile, in small saucepan bring sugar, water and corn syrup to boil. Cook for 1 minute. In bowl, heat cream to boil in microwave on High, about 1 minute. Add chocolate and whisk until smooth. Whisk in sugar mixture. Let cool.

Strawberry Sauce: In saucepan bring sugar and water to boil; reduce heat to medium and simmer for 2 minutes. Add strawberries and mash with potato masher; return to simmer. Whisk cornstarch with 1 tbsp (15 mL) of water. Stir into strawberry mixture, cook, stirring for 1 minute or until thickened. Let cool.

Cut brownie into serving piece. Top with ice cream and drizzle with some of the Hot Fudge and Strawberry sauces.