Ingredients

 4 cups ounces fresh spinach, washed, well drained & stems removed
1 pound cooked, TURKEY BREAST, cut into thin strips
2 hard boiled eggs, wedged (optional)
1 can (10-1/2 ounces) Mandarin orange slices, well drained
1 cup very thinly sliced red onion
1/2 cup sliced almonds or pecans
1/2 cup golden raisins
1/4 cup olive oil
1 tablespoon white wine vinegar
1 tablespoon mango chutney
3/4 teaspoon curry powder
3/4 teaspoon dry mustard
1/2 teaspoon salt

Method of Preparation

Tear spinach leaves into bite-sized pieces.
In large bowl, combine spinach, turkey, orange and onion slices, peanuts and raisins. Chill until serving time.
In 1 cup measure, combine olive oil, vinegar, chutney, curry powder, mustard and salt. Cover.
Just before serving, pour dressing over salad, tossing to coat. Arrange wedged eggs on top.
Sprinkle grated parmesan cheese over salad.

Here’s what you need to know about barbecue season.

First things first. Clean off last year’s charcoal and grit. We’ve all said at some point, “we’ll leave it till next year” to clean, so now the moment has arrived. Take the grill apart and chip off all the grime and black waste. Warm water usually gets the job done. If it’s in bad shape, get a new one. If not, gather some suds and start soaping it up. Then, coat it with an oil to protect the coating during the new barbecue season.

Before you start blazing away and knotting up your apron, take time to inspect your machine for any possible gas leaks in the tubes and look for any holes and spiders that may have found a home for the winter. Check your burners. Replace loose and broken parts. If you are not sure how to do a proper check, these guys know how.

Finally, maintain your barbecue throughout the summer. Find an oil to coat the grills with make sure you wash and clean your cooking utensils, tubes and grill after each use. That way you are ready to go anytime and the barbecue stays in good shape.

Other than that, be aware of any fire ban days during summer and happy cooking.

Ingredients:
- 1/3 cup (80mL) extra virgin olive oil
- 4 Hayter’s Hot Italian turkey sausages, grilled and sliced
- 1/2 cup (120mL) red onion, grilled and coarsely chopped
- 1/2 cup (120mL) red pepper, grilled and coarsely chopped
- 1/2 cup (120mL) asparagus, grilled and cut into 1″ pieces
- 1/2 cup (120mL) cherry tomatoes, sliced in half
- 3 cloves garlic, finely diced
- 2 tbsp (30mL) balsamic vinegar
- 1/4 cup (50mL) fresh basil, coarsely chopped
- 6 cups (1.5L) cooked penne pasta
- fresh ground black pepper,
- 1/2 cup (120mL) coarsely grated fresh Parmesan cheese

Method of Preparation:
In a medium saucepan add the olive oil, turkey sausage, grilled onions, grilled peppers, grilled asparagus, cherry tomatoes, and garlic. Sauté gently until the mixture is hot and the flavours have married. Add the balsamic vinegar and 3 tbsp of the basil.

Add the cooked pasta to the hot mixture. Adjust the seasoning. Place in a large serving dish. Top with the grated Parmesan cheese and the remainder of the basil.

Marinate Breast Kabobs in zesty Italian dressing for 2 hours. Grill on medium heat. Brush with Garlic & Mango dressing just prior to serving. You can save  time by having  our marinated Teriyaki Kabobs, succulent pieces of breast in our OWN recipe.  A summer favourite with the Hayter Families. Delicious  served with potato salad and corn on the cob. Add  serving of Sunshine for a perfect BBQ!