Family Meal

• If using wooden skewers, soak them in water at least one hour ahead of time (this keeps them from burning on the grill).
• Cut chicken into 4” strips and place in a bowl.
• Mix with the olive oil, lemon, salt and pepper. Combine all ingredients and refrigerate (covered) for at least an hour but best if left overnight.
• Preheat grill to medium-high.
• Thread chicken strips onto skewers.
• Place skewers on greased grill, close lid and cook for 4 to 5 minutes. Turn skewers and cook another 4–5 minutes or until the chicken strips are lightly browned.
• Once cool, place chicken skewers in a rectangular shaped container or large plastic bag.

On Site

• Serve skewers alone with dip or make into an easy to eat wrap.
• Place chicken skewer in middle of wrap and top with your favourite sauce.
• Pull the bamboo sticks out from the middle and wrap tightly.

Thai Peanut Sauce Preparaton

• In a small saucepan, heat oil over medium heat. Cook garlic, stirring, until just golden. Add curry paste and continue stirring for 2 minutes. Add coconut milk and sugar. Bring to a boil, reduce heat to medium and simmer 10 minutes.
• Add lemon juice and peanut butter. Continue cooking, stirring, until sauce is combined and thick.
• Remove from heat, season with salt and pepper, and let cool.

Good to know: Size matters. Vary the size of the chicken pieces according to the age and appetite of the family members. Small sized skewers are available in most grocery stores.

• Snip the ends off the beans and toss in a large pot of lightly salted boiling water. Cook until just tender, tasting after 4 minutes. (Cooking time will vary depending on the size and freshness of the beans.)
• Dump beans into ice water to stop the cooking, and drain well.
• Combine all ingredients for Honey-Mustard Dressing.
• Just before serving, toss beans with enough dressing to coat them lightly. (You won’t need all the dressing.)

Good to know: Steps 1 and 2 may be done the day before. Store covered, in the fridge. Dressing will keep 2–3 days in the refrigerator or omit the fresh dill and mix in just before serving and it will keep for weeks.

• Preheat oven to 350F (180C). Toss bread cubes in olive oil. Place on a baking sheet. Toast bread, stirring occasionally, until golden brown (about 10 minutes). Let cool.
• Whisk vinaigrette ingredients together in a bowl until emulsified.
• Season to taste.
• In a large bowl, combine bread cubes, tomatoes, cucumber, yellow pepper, red onion and basil. Add vinaigrette and toss well. Season with lots of salt and pepper.
• Let sit for at least 30 minutes before serving, so the bread can soak up all the juices.

Good to know: This is not a make the night before salad because the breadcrumbs can get soggy. Prepare all other ingredients the night before and add bread before serving if you wish to prep ahead of time.

Using a sharp knife, peel and cut melon into small cubes. Make melon balls using a melon baller (a small tool used to cut small round sections of melon).
Arrange melon pieces on skewers, alternating pieces to create patterns with colours and shapes.

• Preheat oven to 400 degrees. Line muffin tins with paper liners or grease lightly.
• In a large bowl, sift together flours, wheat bran, baking powder, baking soda and salt. Mix thoroughly.
• Gently fold in blueberries.
• In a medium bowl, combine egg, brown sugar, oil, and yogurt. Combine wet ingredients with dry, until combined.
• Spoon batter into muffin tins.
• Bake in preheated oven for approximately 20 min or until lightly browned and toothpick comes out clean. Baking time will vary depending on size of muffin tins.

Good to know: Use wild blueberries (small) for muffins or pancakes, because cultivated blueberries are too large. Freeze extra muffins in re-sealable plastic bags for breakfast on-the-run or easy school snacks.