RECIPES: Spiced Chicken Peach Noodle Salad, Raspberry Pecan Brie in Pastry and Chocolate Zucchini Cake

Emily Richards shows us how to use fresh, local ingredients to spice up your summer dishes.

Emily Richards stops by to show us how to use fresh Ontario-grown produce in your summer dishes.

Spiced chicken peach noodle salad

This refreshing noodle salad is perfect to enjoy right away to gain all the richness from the creamy dressing. If you have leftovers be sure to add a splash of cream and toss before enjoying it again.

Ingredients

• 8 oz (227 g) rice noodles (Pad thai noodles)
• 2 tbsp (30 mL) butter
• 2 grilled boneless, skinless chicken breast, thinly sliced
• 1 tbsp (15 mL) red Thai Curry paste
• 1/2 cup (125 mL) 35% whipping cream
• 1/4 cup (60 mL) smooth peanut butter
• 1/2 tsp (2 mL) lime zest
• 2 tbsp (30 mL) lime juice
• 1 tbsp (15 mL) tamari or soy sauce
• 1 small red bell pepper, thinly sliced
• 2 ripe but firm peaches, thinly sliced
• 1/4 cup (60 mL) chopped fresh cilantro
• 1/3 cup (75 mL) chopped salted peanuts

Bring a pot of water to boil and cook noodles for about 3 minutes or until softened. Drain well and rinse with cold water. Drain again and set aside.

Melt butter in a large skillet over medium high heat. Stir in curry paste and add chicken. Cook, stirring occasionally for 2 minutes; set aside.

In a large bowl, whisk together cream, peanut butter, lime zest and juice and tamari. Add drained noodles, chicken, pepper, peach and cilantro and toss well to coat. Sprinkle with peanuts to serve.

Serves: 4 to 6

Raspberry Pecan Brie in Pastry

The sweet-tart flavour of raspberries freshens the rich creaminess of the Brie. Enveloped in puff pastry helps hold the entire gooey filling inside and makes this a favourite party appetizer.

Ingredients

• 1 sheet puff pastry, thawed           
• 1 cup (250 mL) fresh raspberries                         
• 2 tbsp (30 mL) granulated sugar                          
• ¼ cup (60 mL) chopped pecans, toasted           
• 2 tbsp (30 mL) chopped fresh Italian parsley                 
• 1 chipotle pepper, minced             
• 1 Brie round (8 oz/250 g)       

In bowl, using a fork, crush raspberries with sugar. Stir in pecans, parsley and chipotle; set aside.

Unroll puff pastry, (rolling out more if needed to cover cheese) Place on parchment paper lined baking sheet. Place raspberry mixture in centre and top with Brie.

Fold and pleat edge over Brie to cover; pinch pastry to close. Place seam side down on baking sheet.

Bake in bottom third of a 425°F (220°C) oven, for about 20 minutes or until golden brown. Let stand for 10 minutes before serving.

Serves: 8 to 10

Chocolate Zucchini Cake

This moist, dense cake is quick to stir together and makes use of the surplus zucchini that’s inevitable in our neighbourhood at the end of every summer.

Ingredients

• 2 cups (500 mL) all-purpose flour
• 1 1/2 cups (375 mL) granulated sugar
• 1/2 cup (125 mL) unsweetened cocoa powder
• 1 tsp (5 mL) each baking powder and baking soda
• 1/2 tsp (2 mL) salt
• 1 cup (250 mL) plain yogurt or sour cream
• 1/4 cup (60 mL) canola oil
• 2 large eggs
• 2 tsp (10 mL) vanilla
• 2 cups (500 mL) coarsely grated zucchini
• 1/2 cup (125 mL) chocolate chips (optional)

Preheat the oven to 350˚F (180°C). Line a 13 x 9 inch (3 L) baking pan with parchment paper; set aside.

In a large bowl, whisk together the flour, sugar, cocoa, baking powder, baking soda and salt.

In a smaller bowl, whisk together the yogurt, oil, eggs and vanilla. Stir into the flour mixture, along with the zucchini, stirring just until the two are incorporated and there are no more streaks of flour. Stir in the chocolate chips, if using.

Scrape the batter into a prepared pan and bake for 25 minutes, or until cake is springy to the touch.

Serves: 12 to 16