RECIPE: Grilled Beef and Halloumi Skewers, Baguette Bites and Faux Ice Cream Sandwiches from Emily Richards

Emily Richards shows us how to make a portable protein dish for families on the move.

Grilled Beef and Halloumi Skewers

Grilling is a great way to add flavour to foods, while enjoying the great outdoors! This summertime meal takes full advantage of all the local produce available. As well, thick-cut grilling steak like top sirloin or strip loin steak go further when cut into cubes for kabob skewers. The addition of halloumi (a grilling cheese) is the perfect partner for the tender beef and vegetables. Try serving it with grilled rapini for a new way to enjoy a summertime veggie.

• 1/3 cup (75 mL) plain yogurt
• 1/2 tsp (2 mL) grated lemon zest
• 2 tbsp (20 mL) lemon juice
• 2 tbsp (30 mL)) canola oil
• 2 cloves garlic, minced
• 1 1/2 tsp (5 mL) dried oregano
• 1/4 tsp (1 mL) each salt and pepper
• 1 lb. (500 g) or 1 to 1 1/2 inches (2 to 2.5 cm) thick Beef Grilling Steak (like top sirloin or strip loin), cut into cubes
• 1 large red bell pepper, cut into 1 1/2 inch (4 cm) pieces
• 1 large yellow bell pepper, cut into 1 1/2 inch (4 cm) pieces
• 1 pkg (200 g) halloumi cheese, cut into 1 1/2 inch (4 cm) pieces
• 8 to 10 button mushrooms

In a shallow glass dish, whisk together yogurt, lemon zest and juice, with oil, garlic, oregano, salt and pepper. Add beef and toss well to coat. Cover and refrigerate for at least 15 minutes or up to 1 hour.

Preheat barbecue grill to medium-high (400°F/200°C). Thread alternating pieces of beef, halloumi and vegetables onto metal or soaked bamboo skewers; discard any remaining marinade. Grill skewers, turning occasionally, for about 8 minutes for medium-rare or to desired doneness.

Makes: 10 skewers

Tip: If using bamboo skewers be sure to soak them in water for at least 30 minutes before skewering beef and vegetables.

If you want to cook the skewers inside you can use a grill pan or place them on a foil lined tray and broil them, about 4 inches (10 cm) away from the element, turning them once for about 5 minutes.

Veggie-Stuffed Baguette Bites

Make it and take it! This stuffed baguette has colour, texture and flavour. It can be cut and served for an appetizer or enjoyed as a side dish. It’s like veggies and dip all wrapped up in bread! Try your own variations at home too, and the kids can help stir and spread, as well as choose their favourite ingredients.

• 1 thin baguette (350 g)
• 1 pkg (8 oz/250 g) light cream cheese, softened
• 1 carrot, grated
• 1/2 cup (125 mL) diced red or yellow pepper
• 1/2 cup (125 mL) diced seeded English cucumber or cooked peas
• 2 tbsp (25 mL) chopped dill pickles or olives
• 1 small clove garlic, minced

Cut baguette in half crosswise and then cut each half lengthwise to open. Pull out inside of bread, forming about ½ inch (1 cm) thick walls inside. Cut off ends and set aside.

In a bowl, stir together cream cheese, carrot, pepper, cucumber, pickles and garlic. Spread evenly over the inside of the baguette, close together and wrap with plastic wrap. Refrigerate for about 1 hour or up to 2 days. Slice into 1-inch (2 cm) pieces to serve.

Makes: About 18 pieces

Whole Wheat Baguette Option: Substitute the baguette for a whole wheat version.

Fruit and Veggie Stuffed Baguette: Omit pepper, cucumber, pickles and garlic. Stir in 1/2 cup (125 mL) chopped pitted Medjool dates, 1/2 cup (125 mL) diced apple and 1/2 tsp (2 mL) cinnamon.

Peanut Butter and Fruit Stuffed Baguette: In a bowl, stir together 1 cup (250 mL) smooth or crunchy peanut butter, 3/4 cup (125 mL) diced apple, 1/2 cup (125 mL) chopped banana, 1/3 cup (75 mL) bran buds or chopped nuts.

Tips: When buying your baguette, kids tend to prefer the softer crust on the outside. Look for a smooth crusted baguette or the smaller oven fresh baguettes that are very soft and fluffier inside.

Adults tend to prefer the artisan baguettes for a chewier texture. Make sure you make the baguette at least 1 day ahead, making cutting the thicker crust easier.

Smores Faux Ice Cream Sandwiches

Summertime means melted ice cream and sticky messes. So why not try these easy summertime treats with less mess? All the flavour and texture of an ice cream sandwich except no ice cream, so they can be toted along in the cooler without a drop or drip anywhere!

• 1 cup (250 mL) marshmallow fluff
• 1/2 cup (125 mL) crushed graham crackers
• 1/2 cup (125 mL) mini chocolate chips
• 24 small soft chewy chocolate chip cookies

In a bowl, stir together marshmallow fluff, crushed cookies and chocolate chips until combined.

Spoon about 1 tbsp (15 mL) on each of 12 of the cookies, top with remaining cookies and squish gently to push out filling slightly. Wrap and store on the counter or refrigerator for up to 3 days.

Makes: 12 sandwiches

Tip: The longer they sit, the softer the cookie gets on the outside.

Brownie Variation: Purchase a store-bought bakery brownie or whip up a box of brownie mix and let cool. Cut it in half crosswise and spoon the filling on top and push the top half of brownie on top to squish the filling. Cut into bars to serve.