Recipes for Victoria Day BBQ Sides

Bruschetta Chickpea and Red Bean Salad

 

Hands on time: 10 minutes

Total Time:  1 hour 10 minutes

Makes: 8 servings
 

Ingredients:

1 can (540 ml) red kidney beans, drained and rinsed

1 can (540 ml) chickpeas, drained and rinsed

1/4 cup basil leaves, chopped

1/4 cup sundried tomatoes finely chopped

1/4 cup white vinegar

3 tbsp oil from sundried tomatoes

2 shallots, minced

2 garlic cloves, minced

1 tbsp white sugar

1/2 tsp sea salt

1/2 tsp freshly cracked black pepper

Directions:

1. In large bowl, combine kidney beans, chickpeas, basil, sundried tomatoes, vinegar, oil, shallots, garlic sugar, salt and pepper. Mix well.
2.  Cover and let stand in fridge for at least one hour or overnight. Stir occasionally.
   
   Tip: Even better when made 2 days ahead of time.
    

Spicy Roasted Red Pepper Cashew Dip

This dip is vegan, delicious and can be used as a dip for chips, veggies or even as a sauce for grilled meats and seafood!

Hands on time: 5 minutes

Total Time: 5

Makes: 2 cups

Ingredients:

2 cups (about 350 g) fire roasted peppers, drained

1/2 cup cashew butter

1 tsp smoked paprika

1 clove garlic, minced

1 ½ Tbsp cayenne pepper sauce

Directions:

1. In blender, combine roasted peppers, cashew butter, smoked paprila, garlic and cayenne pepper sauce. Blend until smooth.
2. Serve with a selection of sliced vegetables, warmed pita and tortilla chips.

Refreshing Red Wine Punch

 

Hands on time: 10 minutes

Total Time: 20 minutes

Serves: 6-8

Ingredients:

Toast:

1 750 ml bottle red wine (such as Merlot or Pinot Noir)

2 cups Ginger Ale

1 cup Raspberry Wine (such as Framboise)

1 orange, thinly sliced

2 cups sliced strawberries

ice cubes

Directions:

1. In pitcher, combine red wine, ginger ale, raspberry wine, orange slices and strawberries. Let stand in refrigerator for at least 2 hours or overnight.
2. Top up with ice; stir well. Serve!