Smoky Summer Meals to Keep it Simple
Description
Summer meal planning should be simple and allow the flavours of the season to shine through. Vine ripe veggies and earthy root vegetables are easy to come by, proudly plucked from your garden, or purchased from a local farmer.
Handcrafted smoked meats are the perfect foundation to build upon. Our piquant sausages and whole-muscle hams are fully cooked and can be served at room temperature, perfect for preparing cold salads or savoury sandwiches. Our applewood smoked bacon is sliced thick and can sit on the grill alongside juicy burgers, steaks, and seafood. It's super smoky and adds a rich layer of flavour without creating a lot of work. Bake up a batch and keep it on the ready as the ultimate topping for just about any dish.
We want you to soak it all in this season, so we’re loading your feed full of simply delicious summer recipe ideas – made with 7 ingredients or less. Make the most of long summer days, take in the golden sunsets and breathe in the smoky smell of a smouldering backyard grill. It’s the stuff dreams are made of. Whatever your perfect summer meal looks like, we are always delighted to be at your table, here are 3 simple summer recipes – smokehouse approved.
Bacon & Feta Stuffed Avocado
Creamy, salty, and oh-so-good, this warm weather favourite has five ingredients that compliment each other for a perfectly balanced flavour.
Ingredients
- 1, 8oz pack of organic applewood smoked bacon, cooked and chopped
- 2 avocados, halved.
- ½ C finely chopped scallions
- ½ C feta cheese
- 1 C thinly shredded romaine lettuce
Cooking Instructions
- Preheat oven to 350F.
- Layout your bacon strips on a baking sheet (with ridges to catch the grease) and bake them low & slow for 8 to 12 minutes, or until desired crispiness.
- While your bacon is in the oven, halve your avocados and remove the pit. Place them on your serving platter and set them aside.
- Remove your bacon from the oven and place the cooked strips on a paper towel to absorb any grease. Let them cool then chop the bacon strips into irregular pieces.
- Fill each avocado with a bed of romaine lettuce, then sprinkle on scallions, feta cheese and top off with liberal amounts of sweet & salty bacon.
Grilled Jalapeno Poppers with Chorizo Sausage
A smoky spin to this classic jalapeno popper. The infamous cheese base stays the same but the proteins change - each as crispy, creamy, and cheesy as the last. This recipe uses all-natural, certified humane chorizo with brandy sausage, but you can experiment with sugar-free bacon and maple-cured ham as well. The only limit is your own imagination, that - or you need a bigger grill.
Ingredients
- 1, 12oz pack of certified humane chorizo with brandy sausages
- 6 fresh, jalapeno peppers, halved.
- 1 C Ricotta cheese
- ½ C cream cheese
- ½ C shredded cheddar cheese
- Pinch of garden-fresh herbs - basil, oregano, and/or thyme.
Cooking Instructions
- Preheat grill to medium heat.
- Put on gloves. The oils from the jalapeno pepper can cause discomfort.
- Start by slicing the jalapeno in half lengthwise. The spice from the jalapeno is found in the inner membrane and seeds, so leave the inside intact for more heat, or remove it for a milder heat profile.
- Combine ricotta cheese, cream cheese, and shredded cheddar in a bowl, stir until soft & smooth.
- Add your chorizo with brandy sausage to the cheese, stir until mixed.
- Stuff your jalapeno peppers with the cheese and sausage blend. Don’t be shy.
- Place the jalapeno peppers on the grill, pepper side down (using upper racks if possible). Grill for 5 to 7 minutes, just long enough to soften the pepper and melt the cheese. Do not flip.
- Remove from the grill and let stand for several minutes. Sprinkle with garden-fresh herbs like basil, thyme, or oregano, and enjoy.
Smoky Maple Crisps
This recipe packs a punch for having only 5 ingredients. Give pizza night a run for its money with this crispy, maple-infused must-have.
Ingredients
- 1, 1lb. of smoky maple dinner sausages
- 1 loaf French bread, sliced in thick 1” slices
- 4 C shredded mozzarella cheese
- 1 C roasted red peppers, chopped
- ¼ C diced red onion
- 2 TBSP extra virgin olive oil
- Pinch of rosemary finely diced.
Cooking Instructions
- Preheat your oven to 350F.
- Cover a baking sheet with aluminium foil and lay your bread out on a baking sheet. Place to the side.
- Slice your smoky maple sausages lengthwise, remove the meat from the casing, and place in a frying pan on low heat. Grind the sausage in the pan, stirring constantly for 3 to 5 minutes until meat is warmed through.
- Add the roasted red peppers and diced red onion to the sausage, stirring occasionally for 3 minutes or until vegetables are tender.
- Turn off the burner and scoop your sausage mix onto the bread slices.
- Top each slice with shredded mozzarella to taste.
- Place the baking sheet into a pre-heated oven at 350F for 6 to 8 minutes, until the cheese starts the melt. Turn your oven to broil for 1 – 2 minutes to finish. This crisps up the bread and cheese for the perfect melt-in-your-mouth goodness.
- Sprinkle with rosemary and enjoy.
In this Recipe
Smoky Summer Meals to Keep it Simple
