3 tbsp/45ml Garlic & Parsley Grapeseel Oil

2 tbsp/30ml fresh lemon juice

2 tsp/10ml sugar

3/4 tsp/4ml Oregano

3/4 tsp/4ml Lemon Pepper

2 cans (16oz/454g each) white cannellini or navy beans

1/2 cup/125ml halved and thinly-sliced red onion

3 plum tomatoes, seeded and cut into chunks

1/4 cup/60ml pitted Greek olives

1/2 cup/125 ml crumbled feta cheese

Torn dark green lettuce leaves

Cooking Directions:
In large bowl, combine grapeseed oil, lemon juice, sugar, oregano and lemon pepper; mix well.  Drain beans and rinse with cold water.  Add beans, onion, tomatoes, olives and feta; toss lightly.  Chill until serving time.  Serve on a bed of lettuce.

Makes 6 servings.

Hope you have been enjoying your summer!

Here is one fantastic event you won’t want to miss:

Langley International Festival – August 27th and 28th.  Check it out at www.internationalfestival.ca

We will have a special draw so stop by, enter and see what’s NEW for the Fall Season!

Look forward to seeing you there…

3 tbsp/45ml Watkins Salsa & Sour Cream Snack & Dip Seasoning

8 slices bread (white or pumpernickel)

8 slices center cut bacon (not thick cut)

1/4 cup/60ml sliced green onions

1/4cup/60ml diced red bell pepper

Mix Salsa & Sour Cream Snack & Dip Seasoning with sour cream and refrigerate at least one hour to enhance flavor.  Trim crust off bread, keeping the bread a square shape. Combine green onions and red pepper with dip mixture and spread on bread.  Bring together two opposite corners of the bread and wrap bacon around middle, securing the bundle with t toothpick.  Bake at 425degrees F/220 degrees C for 6 to 8 minutes or until bread is toasted and bacon begins to crisp.

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1. Pre-heat grill.
2. Wash chicken and pat dry with paper towel.
3. Apply oil all over chicken then apply rub.
4. Empty 1/2 the contents out of the beer can.
5. Insert can into cavity of the chicken so that the legs hang down.
6. Grill on low heat for 1 1/2 – 2 hours or until internal temperature reaches 180 degrees F.  Insert thermometer in breast area for best temp results.

• Enjoy!

1. Melt butter in saucepan.  Add onion; cook until tender.
2. Stir in next six ingredients; mix well.
3. Cook until thickened and bubbly.  Stir in chicken, vegetables and pimento; heat until bubbly.
4. Divide mixture into six individual casseroles.
5. Cut each biscuit into quarters; place four quarters on top of each casserole.
6. Place on shallow baking pan; bake at 450 degrees for 8 to 10 minutes or until biscuits are lightly browned.
7. Makes 6 to 8 servings