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Late-summer grilling menu

Fresh-food chef Paul Finkelstein shares three delicious recipes featuring the season’s best ingredients

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Pork Tenderloin with Grilled Greek Salad

Pork Tenderloin with Grilled Greek Salad

For maximum flavour and moisture, marinate the pork for six to 12 hours. And let cooked meat rest for 10 minutes before cutting it to allow the juices to redistribute. Watching your sodium intake? Look for low-sodium feta, and rinse the olives before adding them to the salad.

Get the recipe: Pork Tenderloin with Grilled Greek Salad

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Grilled Plums with Maple-Vanilla Mascarpone

Grilled Plums with Maple-Vanilla Mascarpone

Plums are at their peak of ripeness in late summer through September, and are delicious raw or cooked. I love grilling them; it releases their natural juices, and the caramelization intensifies the flavour. If you can’t find mascarpone cheese at your local grocery store, ricotta can be used as a substitute; it’s not as creamy, but it has a similar flavour and-bonus-it’s lower in fat.

Get the recipe: Grilled Plums with Maple-Vanilla Mascarpone

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Turkey Sausage with Grilled-Corn Salsa

Turkey Sausage with Grilled-Corn Salsa

Turkey sausage is lower in fat than pork sausage. After handling jalapeños or other spicy peppers, be sure to wash your hands and avoid touching your eyes, as the capsaicin from the peppers will burn. Of course, if you’re not a huge fan of spicy foods, skip the jalapeño.

Get the recipe: Turkey Sausage with Grilled-Corn Salsa

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