Popularized by New York City shopkeeper in 1879, the lemonade stand industry took off. By 1880, The New York Times wrote that small lemonade stands were setting up shop all over the city, offering customers a glass of refreshing freshly squeezed lemonade for 5 cents, a real bargain back then when nearby establishments charged 15 cents.

While New York City is credited with popularizing lemonade stands, a 10-year-old boy from Brooklyn, named Edward Bok, operated the first documented stand. Edward had been selling glasses of ice water to those passing by and other kids began to do the same. Edward being the business minded individual he was, turned his water into lemonade and increased the price from 1 cent to 3 cents per glass.

Lemonade stands are a great way to teach your kids about money, and they can have a blast while doing it! And when it’s time to close up shop for the day, you can use the leftovers for a dinner.

Whether your young entrepreneur used real lemons or frozen concentrate you can create a lemon marinade for either pork tenderloin or chops on the grill.

Leftover lemons and lemon peels? Try this recipe for Lemon & Herb Rubbed Pork Tenderloin.

Leftover frozen concentrate? Try this recipe for Refreshing Lemonade Summer Steaks!

And while it’s easy to head out to the grocery store and pick up a bottle of your favourite sauce, creating your own is easy too and will taste even better. The right sauce can be the difference between mediocre and mouth watering. It provides that little extra kick, to boost and compliment the natural flavours of the meat. Not to mention it’s all a part of the grilling fun.

Making your own barbecue sauce gives you the control to create a blend of flavours to your own liking. Whether you like a little more zest or lean towards the sweeter side, making it yourself will enable you to get it just right and even save a little money since M homemade sauce is usually cheaper than the store bought sauces.

And let’s not forget the amount of preservatives and high sugar amounts found in most store bought sauces. They often contain high fructose corn syrup, because it is cheaper than natural sugar, just another reason to start making your own.

Here’s a simple barbecue sauce recipe that’s sure to have you licking your fingers!

Ingredients:

• 1 cup water
• 2 cups ketchup
• 1/2 cup apple cider vinegar
• 5 tablespoons light brown sugar
• 5 tablespoons sugar
• 1/2 tablespoon fresh ground black pepper
• 1/2 tablespoon onion powder
• 1/2 tablespoon ground mustard
• 1 tablespoon lemon juice
• 1 tablespoon Worcestershire sauce

Preparation:

• Combine all of the ingredients in a medium sauce pan.
• Bring mixture to a boil, and then reduce heat so the mixture simmers.
• Leave the pan uncovered while simmering and stir frequently, for 1 hour 15 minutes.
• Refrigerate the leftover sauce.

Try this BBQ sauce with our Grilled Button Bones.

Congratulate your graduate with a backyard BBQ bash! Invite family and friends over for either a pre-grad or post-grad party to kick off the summer right!

While planning a party can be stressful, the party itself shouldn’t be. Often someone gets stuck inside cooking and putting everything together. The solution is to keep it all outside.

By cooking all the food on the BBQ, the actual cooking becomes a social event in itself. Simplify it even further by serving the food buffet style! Just keep in mind that while a buffet makes things easier, you are more likely to make too much food. With the BBQ there, cooking as you go can help reduce the amount of leftovers. 

Feel like switching it up a bit? Instead of burgers and hot dogs, try Summer Spice Rib Eye Medallions and Souvlaki Mini Grills. They are ready to throw straight on the grill, no preparation required! 

Here are some more crowd pleasers that you can prep well in advance!

• Potato salad
• Coleslaw
• Fruit salad
• Cupcakes or cake
• Crackers and cheese
• Grilled vegetables
• Raw veggies and dip
• Pasta salad
• Quinoa
• Chocolate fondue fountain with fresh fruit
• Broccoli salad
• Spinach dip with pumpernickel
• Fresh breads
• Pulled pork in a slow cooker
• Apricot, Goat Cheese and Pork Tenderloin Salad

Quick-grab finger foods are always a good idea when planning a backyard event. Just remember, keeping it simple is a crowd pleaser and will be less stressful for you, the host. And don’t forget lots of ice to keep cold foods cold!

Ramps are considered a rare delicacy in Canada, and a threatened species in Quebec, protected under Quebec legislation. A person can harvest no more than 200 grams or 50 plants for personal consumption in Quebec and commercial transactions of ramps are prohibited,

Whereas in the U.S ramps are quickly growing in popularity in upscale restaurants and commercial sale is common, especially in states such as Vermont, where there are celebratory festivals dedicated to the pungent vegetable. In Ontario ramps may be legally harvested and sold much like its American neighbour, however they are still less abundant.

Growing in the early spring and disappearing by summer, ramps have a very short growing season. They generally can be found growing in patches, in rich, moist soil, and deciduous forests. The plant sprouts a broad leaf similar to lily-of-the-valley, which eventually disappears and white flowers then appear. The bulbs must be harvested before these leaves disappear in the early spring.

Ramps smell like garlic but taste like an onion and can be used in dishes in place of onions and garlic. Everything is edible except the roots and can be used in cooking. The leaves are similar to spinach but with a strong garlic taste and can be used in many dishes such as salads, or pureed almost like basil for a pesto.  A little will go a long way when it comes to cooking with ramps, just a little bit can give your food quite the kick. They pair especially nice with fried potatoes in bacon grease or in scrambled eggs served with peameal.

Live on the wild side and try ramps before the season is over! 

And while peas might be thought of as a cheaper vegetable today, they were once considered a delicacy in the UK. Taking just three minutes to cook from frozen, peas are far from the rare delicacy they once were, but they are still one of the most consumed vegetables in the world.

Speaking of benefits, peas are more than just a ‘poor man’s meat’ or way of adding colour to your meal. Peas are a power-food that is often forgotten.

Here are some reasons to say, ‘yes peas’!

• For starters, peas are low in fat. In a cup of peas there are only 100 calories along with tons of protein and fiber to help fill you up.
• Less than ¼ of a cup a day can help prevent stomach cancer.
• They’ll keep you feeling and looking young too. With lots of anti-inflammatory properties, they can help prevent wrinkles, Alzheimer’s, arthritis, bronchitis and osteoporosis.
• They help regulate your blood sugar, as the high fiber and proteins help slow down the speed at which sugars are digested.
• Peas are rich in antioxidants, which can help prevent heart disease as they support healthy blood vessels.
• Peas not only supply several healthy benefits, but they played a huge part in the understanding of the human body. Gregor Mendel observed pea pods leading him to create Mendelian genetics, the foundation of modern genetics.
• Lastly, adding more peas to your diet is a great way to support Canadian farmers, as Canada is the largest producer of peas in the world! That also means that peas would be a great addition to your garden at home!

But don't take our word for it, try our recipe for Easy Peasy Pea Soup!

Classics such as ketchup, mustard, relish, and mayo can only take your burger or dog so far and lets face it, after a while backyard BBQ’s can start to lose their appeal. Sure, most kids love a hot dog, but while your 5 year old is happy with just ketchup most adults crave a little something extra.

Maybe that’s why there seem to be more and more gourmet burger restaurants featuring exotic toppings popping up everyday. With toppings ranging from peanut butter and jam to macaroni and cheese, it’s no wonder burgers and hot dogs are as popular as ever.

Here are a few tasty toppings for a twist!

• Pulled pork and apple slices
• Baked beans and peameal bacon
• Coleslaw and sesame dressing
• Jalapenos and bacon
• Griddled onions with peameal
• Peamale basted in BBQ
• Balsamic reduction and brushetta mix and provolone cheese
• Blue cheese, truffle mayo and griddled onions
• Avocado, BBQ basted peameal, jalapenos and chipotle mayo
• Goats cheese, griddled onions, balsamic reduction on sour dough bread
• Peameal, fried egg, and griddled onions and rostii
• Chili with cheddar cheese and peameal
• Red pepper jelly and cream cheese
• Marinara sauce, mozzarella, sautéed mushrooms and onions

While these condiments will certainly add life to your burger or hot dog, don’t forget the bun. The bun can make or break your meal. Of course you’re always safe with fresh bakery buns, but substituting the bun itself can sometimes lead to unexpected greatness.

Lettuce wraps, toasted sour dough bread, pretzel buns, or grilled focaccia bread are a simple way of making a big change when it comes to your burgers and hot dogs.

Tired of hot dogs and burgers all together? Try switching it up with Summer Spice Rib Eye Medallions and Nuevo Chipotle Mini Grills on a bun with all your favourite toppings!

Every dad loves a BBQ so why not test out some gourmet twists on the classics this Father’s Day!

However, some dips can be high in calories and take away from the nutritious value of veggies, which is why Tzatziki is great! As far as dips go, Tzatziki is fairly healthy and low in calories. 

Tzatziki is a Greek sauce commonly used in many dishes, and makes a great dip for veggies and pitas. Simple yet flavourful, Tzatziki consists of strained thick yogurt usually made from sheep’s milk or goat’s milk, crushed garlic, cucumbers, salt, and olive oil. Some variations also include lemon juice, dill, mint or parsley. It’s always served cold, and can be used as a spread on sandwiches, a dip for souvlaki, and even salad dressing.

Tzatziki may have originated in Greece, but there are several variations around the world. The Turkish version, known as cacik, is much more diluted, whereas in Bulgaria minced walnuts are added and it’s served as an appetizer. There are similar versions of the Greek Tzatziki in Iraq, Serbia, India, and Iran as well.

Like most Greek cuisine, simplicity is what Tzatiziki is all about, making it the perfect summer appetizer! Try this sizzling summer recipe Classic Pork Souvlaki with Tzatziki.

These wild and seasonal vegetables possess numerous health benefits. They are a source of antioxidants (twice the amount in blueberries), are rich in fibre and potassium, and are low in sodium. They also contain omega-3 and omega-6 fatty acids as well as various vitamins and minerals.

Fiddlehead season typically begins in late April/early May so don’t wait; this delicacy will only be available for the picking for a short while! You can find them along the banks of streams, swamps and marches or in open woodlands across New Brunswick, Quebec and Ontario. The best time to pick them is when they are just a couple of inches high and the tops are still tightly coiled. When left unpicked, fiddleheads unroll into ferns. They are not cultivated and have a very short growing season, making them a highly sought after veggie that can be expensive in supermarkets. That is, if you can even find a supermarket that carries them! making them somewhat of a delicacy.

It’s important to cook fiddleheads thoroughly before consuming. Health Canada advises that under no circumstances should fiddleheads be eaten raw. Clean thoroughly and cook fiddleheads by boiling them for 15 minutes or steaming for 20 minutes.

Love fiddleheads unique flavour and wish they were available year round? Fiddleheads can be frozen or pickled or they can be kept fresh in the fridge in cold water.

Fiddleheads are a great addition to salads or pastas and an excellent side dish. Try serving them with Seasoned Pork Tenderloin Mediterranean Lemon & Garlic!

Gingers is often used in Indian recipes and is a staple spice in Chinese, Korean, and Japanese cuisines. It’s a must in curry and gives many dishes that touch of spiciness. Fresh ginger and powdered ginger are used around the world and while the powder form may be more convenient, fresh ginger provides more flavour and aroma. Ginger can be used in many forms, it can be boiled, grated, or used in the powder form. In fact in the Japanese culture pickled ginger (gari) is always served with sushi to help cleanse the palate between bites.

Topping many super food lists, many believe ginger to be the spice to cure what ails. Remember drinking flat ginger ale as a child with the ever-too-tasteless saltine crackers? That’s because it’s known to settle upset stomachs. There are studies indicating ginger can provide short-term relief of pregnancy-related nausea and heartburn.

One of ginger’s most notable benefits is that it’s an anti-inflammatory. As a result, it is a popular and traditional painkiller for arthritis. It fights certain cancers by inhibiting the growth of cancer cells. It’s even so well known for its health benefits that it is offered in supplement form and sold in homeopathic many stores. It may also help in the case of migraine headaches and heart disease, and during the flu season you might want to stalk up since it helps boost your immune system and kills pathogenic bacteria. Super food indeed!

Not only does consuming ginger help you feel great it helps you look great too! It promotes healthy skin, hair, teeth and nails.

Ginger root can be found in the produce section of your local supermarket year round and no matter the season the recipes calling for ginger are endless, so stock up on this super spice, and then try our recipe for Ginger Pork and Vegetable Stir-Fry! 

Why not turn your campfire into a culinary experience for everyone to partake in and enjoy? Spend the weekend cooking with bare essentials over a bed of hot coals; it’s the perfect way to bond with family and friends.

The key to making the campfire cooking experience enjoyable is to create the least amount of hassle. So simple is best, but that doesn’t mean you food has to taste bland. Shishkebabs are great for campfire cooking. Simply throw together your raw veggies and meat. It’s best to prepare the cubed meat before going camping, or go the no fuss route with Souvlaki Mini Grills. Try to minimize the amount of food preparation at the campsite and do it before you leave home.

You can fry up your Market Style Peameal Bacon and eggs in a cast-iron skillet in the morning (and don’t forget the beans). A campfire cooking experience wouldn’t be the same without them! Cast-iron cookware is the favourable option when it comes to cooking over a fire as typical pots and pans from your kitchen are likely to be ruined. Grill grates over the fire are helpful and provide a level surface for cooking. While cast-iron cookware can be expensive, tin foil is also your best friend when it comes to cooking over or in a fire.

Instead of worrying about cooking dishes, you can roast vegetables, potatoes etc right in the coals by wrapping them in heavy tinfoil.

Also remember, it’s important to remember when planning to check fire and burning regulations as well as how to build a proper fire and safely extinguish it. Strategic menu planning and cooking is the key to casual campfire cooking. And while cooking by a campfire may not seem gourmet, there is an exciting thrill of cooking with the bare essentials and creating a simple meal. You wont be creating a meal so much as a memorable experience!