Easy Entertaining Meal

• Cut chicken into 1 ½” cubes.
• Combine fresh rosemary, dry white wine, olive oil and pepper in a large freezer bag. Seal and refrigerate for at least one hour (overnight is better).
• If using wooden skewers, soak them in water for at least one hour.
• Preheat grill to medium-high.
• Thread the chicken onto skewers.
• Place kebobs on greased grill. Close lid and cook for 4–5 minutes. Flip kebobs and cook for an additional 4–5 minutes.
• Kebobs should be browned on the outside, but not overcooked.

Sauce

• Mix the wine and berries in a small saucepan until the berries are soft.
• Use a wire whisk to mash the berries so that all the seeds are loose in the liquid.
• Drain sauce through a sieve and let drip back into the saucepan, pressing on berries with back of spoon. Discard solids.
• Add sugar and bring to a boil.
• Simmer uncovered until sauce has reduced by about ⅓ to a light syrup-like consistency. (Can be prepared 1 day ahead.)

Place the kebobs on a platter and spoon the sauce over the chicken. Serve immediately.

• 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 bread can get too soggy. If you wish, prepare all other ingredients the night before and add bread 1/2 hour ahead of serving as indicated.

• To make the cumin-lime butter, in a bowl, blend the softened butter, ground cumin and lime zest with a fork.
• Season with salt and pepper.
• Preheat grill to medium-high. Bring a large pot of salted water to a boil. Cook the corn for 1–2 minutes, then remove from water.
• Grill corn until grill marks form and corn is tender (3–5 minutes per side). Serve with Cumin-lime Butter.

• Preheat oven to 375 degrees.
• Butter 8 – 8 oz ramekins.
• In a large mixing bowl, combine the peaches and berries with the lemon, sugar, and flour. Spoon into prepared ramekins. Place any leftover berry mix into a small oven-proof dish.
• Prepare the topping. In a food processor, combine the oats, flour, both sugars, salt and cinnamon. Add butter and pulse until mixture appears crumbly or use two knives to cut in the butter until coarse clumps form. Sprinkle topping evenly over the fruit.
• Place the ramekins on a baking sheet (they will bubble over a bit). Bake in the centre of the preheated oven until the fruit is bubbling and the topping is golden brown, about 30–40 minutes.
• Serve warm with vanilla ice-cream and a sprig of mint.

Good to know: In place of berries, choose your favourite seasonal fruit—apples, pears. Seal and freeze leftover crisp to enjoy another night.