Tracy's Tuesday Dinners: Canada Day BBQ

Had my work mates over for the Canada Day holiday for a cook-up!
It was good food, fun and fireworks.

BBQ Pork Burgers with Fennel Coleslaw

1 lb ground pork

½ cup breadcrumbs

1 egg
1 small onion, chopped
1 cup tomatoes, chopped
1 tbsp Worcestershire
1 tsp fresh thyme

Preheat BBQ on high. Combine ingredients.

Form into 4 patties.

Brush patties with olive oil and grill, flipping once, until cooked through, about 4 minutes per side.

Mark and Romeo doing a fine job

To serve, divide buns among plates. Place on bottom bun some fennel coleslaw, a burger and caramelized onions. Cap with top of bun.

Caramelized Onions

2 med onions

1 tbsp olive oil

3 tbsp granulated sugar

3 tbsp sherry vinegar

Trim and thinly slice onions. Heat oil in a large frying pan over med heat. Add onions and cook, stirring often for 10 minutes.

Add sugar and vinegar and cook until caramelized, about 10 minutes.

Fennel Coleslaw

¼ cup mayonnaise

1 tbsp white balsamic vinegar

1 Granny Smith apple, peeled, cored and cut into matchsticks

1 med fennel bulb, shredded

½ cup red cabbage, shredded.

Place mayonnaise, vinegar, apple, fennel and cabbage in a bowl and toss to combine. Adjust seasoning to taste and set aside.

Heirloom Potato and Herb Salad

2-3 lb Yukon Gold potatos

1 ¼ cup yogurt, Greek-style

½ cup olive oil

2 cloves garlic, minced

2 tbsp horseradish

4 tbsp spinach leaves, chopped

3 tbsp each fresh dill, mint, chives, chopped

2 green onions, finely chopped

Salt and pepper to taste

Wash unpeeled potatoes and place in saucepan of salted water. Bring to a boil and simmer for 20 minutes or until fork tender.

Drain well and transfer to mixing bowl. While hot, crush potatoes with fork or masher. In another bowl, combine yogurt, olive oil, garlic, horseradish and salt and pepper. Pour over hot potatoes, add the herbs and green onions and toss well.

Quinoa Salad with Maple Dressing

¼ cup maple syrup

2 tbsp cider vinegar

1 tbsp each Dijon and grainy old fashioned mustard

¼ cup canola oil (or your favourite oil)

Whisk all ingredients except the oil together. Add the oil slowly while whisking. Set aside.

1 cup uncooked quinoa

2 cups cold water

½ each red, orange, yellow pepper, seeded and diced

½ English cucumber peel on, diced

16 cherry tomatoes, halved

16 pitted olives, halved

16 mini bocconcini balls, halved

1 stalk celery, sliced

¼ cup sun-dried tomatoes, chopped

¼ cup fresh basil, finely chopped

Salt and pepper to taste

Pour water and quinoa in medium saucepan. Cover and bring to a boil over med-high heat. Remove from heat and let stand for 20 minutes. Remove the lid and fluff up with fork. Transfer to and large bowl and add some maple dressing.

While the quinoa is cooling, prepare the rest of the ingredients. Add to the quinoa. Adjust seasoning with salt and pepper to taste. Add remaining dressing and serve.