New Summer Recipes from The PC® Insiders Report™
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A full steak and lobster spread in just 40 minutes? PC® Butter & Lemon Grilling Lobster Tail Skewers go from freezer to grill to table (or straight into your mouth – no judgements here) in just 22 minutes with no prep work necessary. We’ve gone with striploin steak for its flavour and marbling, but feel free to grab top sirloin if you’re looking for a more budget-friendly option.
Who says you need to add multiple kinds of cheese to your cart to pull off an impressive cheese board? Keep it simple by choosing one crowd-pleaser – like feta – and jazz it up with a zesty, spicy topper. A generous hunk of honeycomb adds wow-factor to this cheese board – be sure to place it on a serving plate on the board, since it will release a pool of honey.
This riff on an ice cream sandwich is easier – and way more epic – than its predecessor. Simply cut out a round of our fluffy Japanese-style cheesecake and sandwich between two soft cookies along with a layer of sweet jam. Add a few dots of Yuzu hot sauce to the mix if you’re feeling feisty.
Serve this layered Southwestern-style dip piping hot with tortilla chips or crunchy vegetables, such as broccoli florets, sweet pepper wedges and chilled steamed green beans. For an extra layer of flavour, broil the veggies on the baking sheet alongside the dip.
One taste of our PC® Black Label Crispy Chili Crunchy Condiment – loaded with fiery chilies and crispy garlic – will have you wondering what it doesn’t pair well with, but we’re particularly loving it with creamy yogurt and tender grilled vegetables. Inspired by Middle Eastern and Asian cooking, this family-style dish makes a great side, appetizer or meatless main.
This take on the sweet and tangy mayo and ketchup-based condiment served at Japanese-style steakhouses – sometimes referred to as “yum yum” or “white” sauce – makes a perfect sidekick to our gluten-free breaded shrimp. All of the ingredients used to make the sauce are naturally gluten-free, but be sure to check the labels to confirm. Serve with grilled vegetables for an easy appetizer.
This bright and bubbly sipper has the added benefits of probiotics, thanks to PC® Organics Sparkling Water Kefir Beverage Watermelon Mint Tulsi, which contains live active cultures. Enjoy by the glassful, or scale up the ingredients for a shareable pitcher-sized batch.
This indulgent dairy-free riff on ice cream cake is made with tangy-sweet PC® Sorbet Yuzu Citrus and Blueberry, layered on a coconut-graham crust and topped with zesty blueberry lime sauce. Don’t be intimidated by the 2 1/2 hours it takes to make this recipe – most of that time is hands-off while the cake is freezing, leaving you plenty of time to chill, too.
Grilling up whole fish may seem scary, but if you have the right equipment, it’s surprisingly easy and fast. Here, we cook the fish on a sturdy cast-iron grill pan or PC® Non-Stick Grill Sheet rather than directly on the grill grates to get all the smoky flavour without the hassle of fish sticking to the grates. Cutting slits in the fish helps it to cook faster and makes it easy to tell when it’s done.
A layer of gooey jalapeño-studded Monterey Jack cheese is optional – but highly encouraged – on these jacked-up Mexican-inspired burgers. Serve sizzling off the grill on toasted brioche buns with avocado, pico de gallo and tangy PC® Cilantro Lime Crema, or try our other topping suggestions in the tip.
This refreshing Italian-inspired dessert is a lazy cook’s dream. Simply heat the cold brew with sugar to dissolve, pour it into a baking dish and let your freezer do its thing – you’ll give it a good rake with a fork every once in a while, but other than that it’s pretty fuss-free.
Tacos are always a win, but lobster tacos with a crunchy potato chip topping? Now that’s just genius. PC® Butter & Lemon Grilling Lobster Tail Skewers are prepped for you and ready to grill, so you don’t have to worry about the messy business. Whip up the pickled red onion ahead of time to get these tacos in your belly even faster.
This sweet-tart summer treat is a twist on burnt grapes, an old-school dessert made with sweetened sour cream, grapes and a brown sugar sauce. We’ve swapped the sour cream for tangy plain skyr yogurt for a subtler flavour and subbed in seasonal strawberries.
Make this kicked-up twist on Moscow mule your house drink this summer. Jalapeño-spiked lemonade and fiery ginger beer collude to make this warm-weather sipper spicy – but not alarmingly so – and sweet. Feel free to swap out the ginger beer for ginger ale if you want a milder flavour. Serve well-chilled in copper mugs with straws over crushed ice.
The trick to a photo-worthy smoothie bowl is nailing the perfect texture – the smoothie needs to be thick enough to keep the toppings from sinking. Chilling the blender jar and serving bowls is key to keeping the smoothie cold and thick – it's also why we recommend pulsing the smoothie instead of blending to keep the motor from heating up too much.