Staff Favorite Summer Recipes

Bush Pies (Erica’s Favorite)

  • Pizza Bush Pie
  • 2 slices of bread
  • Spreadable butter
  • 1-2 tbsp. pizza sauce
  • ¼ cup chopped or sliced meat (chicken, ham, etc.)
  • ¼ cup Mozzarella (more or less depending on personal preference)
  • Extras: Sliced peppers, mushrooms, jalapenos, pineapple, tomatoes, etc.


  1. Make campfire (works best when there is lots of hot coals and fire not blazing).
  2. Butter the bread on one side and lay the butter side down in the cold Bush Pie maker.
  3. Add pizza sauce, to bread then add meat, cheese, and other toppings.  Close the Bush Pie maker.
  4. Cook over campfire coals.  Cook times will vary with the fire and also depending if the Bush Pie maker is aluminum or cast iron.
  5. Take it out of the fire and open to check the color of the bread.  Remove from fire when it is a golden brown color (depending of personal preference).


Try Dessert Bush Pies- try adding marshmallows, peanut butter, jam, chocolate, canned cherries, cream cheese in any combination that appeals to your taste.

Try Breakfast Bush Pies- try sliced boiled eggs, bacon, ham, cheese, spinach, mushrooms, tomatoes, etc.

The options are limitless.


Blueberry Smoothie Bowl (Se’era’s Favorite)


  • 1 & ½ cups of frozen blueberries
  • 1 banana (frozen)
  • 8-10 fresh pineapple chunks
  • ¾ almond milk
  • 1 cup spinach


  • Fresh blueberries
  • Fresh strawberries
  • Mandarin pieces
  • 2 tablespoons of unsweetened coconut
  • ¼ cup granola
  • 1 tablespoon hemp seeds
  • 1 tablespoon walnuts
  • 1 tablespoon peanut butter


  1. Put all ingredients in blender and blend. The consistency should be thicker than a regular smoothie so that you can eat the smoothie with a spoon. Add a little more milk if the mixture isn’t blending.
  2. Pour mixture into a bowl and add toppings.
  3. Enjoy!


Prosciutto chicken (Corinne’s Favorite)


  • 4 boneless and skinless chicken breasts
  • 2 cups of provincial mustard or Dijon mustard, or pesto (tomatoes or basil)
  • 2 garlic gloves, minced
  • ¼ cup of freshly ground black pepper
  • 8 fresh basil leaves
  • 4 slices of prosciutto


  1. Using a sharp knife, slice the chicken breasts length-wise (without completely cutting them into two).
  2. In a bowl, mix the mustard (or pesto), the freshly ground pepper and garlic together. Pour the mixture in the slice of each chicken breast and place the two basil leaves inside.
  3. Close the chicken breasts and roll a slice of prosciutto around each one. Place a toothpick in each piece to ensure the prosciutto stays in place.
  4. Turn the BBQ on to medium heat and grill the chicken breasts for approximately 12 minutes or until the chicken is fully grilled (turn the chicken breasts while grilling).
  5. Serve and eat with a side of your choice (a vegetable dish, mashed potatoes, brown rice, etc.)

Makes 4 servings


Cabbage and red bean salad (Gabrielle’s Favorite)


  • 3 cups of chopped cabbage
  • 1 can of red beans, rinsed
  • 2 green onions, chopped
  • 1 red pepper, diced
  • ¼ cup feta cheese, diced
  • ¼ cup chopped parsley
  • ¼ cup lemon juice
  • 2 tbsp olive oil
  • 2 pressed cloves of garlic


  1. Mix the chopped vegetables, feta and parsley in a large bowl.
  2. Add the remaining ingredients.
  3. Mix well and serve.

Reference: Anne Lindsay Light Cooking


Grilled Corn Salad (Tracy’s Favorite)


  • 4 cobs of corn
  • ½ cup green pepper, diced
  • ½ cup red pepper, diced
  • ½ cup cucumber, diced
  • ¼ cup purple onion, finely chopped
  • ½ cup tomato, diced or 10 halved cherry tomatoes
  • 1 green onion, diced
  • ¼ cup black olives, sliced
  • 1 jalapeno, finely chopped
  • ¼ cup feta, crumbled
  • Zest from 1 lime
  • 1 tbsp. olive oil
  • Juice from 1 or 2 limes


  1. Grill corn until nicely browned.
  2. Remove corn from cob and place in a large mixing bowl.
  3. Combine the remaining vegetables and feta with the corn.
  4. Add zest, lime juice and olive oil.
  5. Stir together and enjoy!

Note: This recipe is very customizable. Feel free to add your favourite vegetables and seasonings. This salad goes great alongside all barbecued meats and fish.


Taco Salad (Mélissa’s Favorite)


  • 1 pound ground beef or turkey
  • 1 taco seasoning pouch (low in sodium)
  • 1 cup water
  • 1 tomato, diced
  • 1 yellow or orange bell pepper, chopped
  • Kalamata or black olives, sliced
  • Spinach or lettuce
  • Cheddar cheese, grated
  • Salsa or plain Greek yogurt (optional)


  1. Heat a skillet over medium-heat. Add meat and cook until browned. Drain fat off and add seasoning and water. Mix and cook for 5 minutes. Let it cool.
  2. Chop, slice and dice vegetables.
  3. On a spinach or lettuce bed, add meat, vegetables and grated cheese.
  4. Add salsa and/or Greek yogurt (optional) and serve.

Note :

For a simple and easy lunch on the go, add ingredients in a jar, starting with salsa/yogurt, meat (cooked and seasoned), vegetables and grated cheese. Top with spinach and put in the fridge until ready to serve.


Strawberry-Banana Ice Cream (Geneviève’s Favorite)


  • 3 bananas
  • 6-8 strawberries, hulled
  • 2 tbsp. almond milk (optional)


  1. Dice bananas and strawberries.
  2. Freeze banana and strawberry cubes for 2 hours.
  3. Blend banana and strawberry cubes until as smooth as ice cream. If hard to blend, ad  a little bit of almond milk.
  4. Serve immediately.

Note: Don’t hesitate to add your favorite toppings like peanut butter, walnuts, fresh fruit or cocoa powder. Use your imagination!


Spinach Summer Salad (Erica’s Favorite)


  • 3 cups baby spinach
  • 2 cups fresh fruit (strawberries, raspberries, blueberries, and/or peaches etc.)
  • ½ cup yogurt


  1. Wash baby spinach.
  2. Cut fresh fruit into small pieces and add to spinach.
  3. Add yogurt and toss salad until everything is coated.
  4. Serve immediately and enjoy.

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