Easy-to-make Recipes To Spoil Dad For Father's Day (2024)

Ingredients

• 1 lb (450 g) Lean ground turkey
• ¾ cup (115 g) Frozen BC Blueberries, roughly chopped
• ¼ cup (30 g) Green onion, chopped
• 1 Large egg
• 1 tbsp (15 ml) Whole grain mustard
• 1 tbsp (15 ml) Whole grain mustard
• 1 tbsp (15 ml) Fresh parsley, chopped or 2 tsp dry
• 2 tsp (10 ml) Fresh thyme, chopped or 1 tsp dry
• 1 tsp (5 ml) Garlic, finely minced or dry
• 1 tsp (5 ml) Paprika, mild or hot
• 1 tsp (5 ml) Salt
• ½ tsp (2.5 ml) Black pepper
• 3 tbsp (45 ml) Breadcrumbs or ground flax seeds (if needed)
• 2 tsp (10 ml) Vegetable oil
• 3 tbsp (45 ml) Barbecue sauce (substitute homemade BC Blueberry BBQ Sauce for an extra blueberry kick)
• 4 Whole grain burger buns

Directions

1. Pre-heat a heavy bottom pan or barbecue to 350°F/175°C.
2. In a bowl, mix all the burger ingredients and form four ¾” thick patties. If mixture appears too wet, add breadcrumbs or flax. Keep refrigerated until ready to cook.
3. Grease the grill with an oiled paper towel or heat the oil in the pan.
4. Place patties on the pre-heated grill plate, BBQ, or in a pan, and sear on medium-high heat, cooking for approximately 5-7 minutes until browned. Carefully flip over, reduce the heat to medium-low and finish cooking for another 5-7 minutes until internal temperature reaches 165°F/75°C.
5. Brush with barbecue sauce and serve on buns with condiments as desired.

Ingredients

• 40 g unsalted butter room temperature
• 25 g icing sugar
• 15 g egg room temperature
• 77 g all-purpose flour + 13g corn starch or 90g cake flour
• 50 g semi-sweet chocolate chip or dark chocolate

Directions

1. In a bowl, combine softened unsalted butter and icing sugar. Whisk until combine and smooth.
2. Add egg, half portion at a time, to the mixture. Whisk until combine before adding more.
3. Sift all-purpose flour and corn starch (you can also sub with 90g cake flour instead) into the mixture. Mix until a dough is formed.
4. Place the dough onto parchment paper. Roll it into a 3mm thick rectangle. The width is similar to the height of an actual matchstick (approx 4-5cm). Put it in the freezer for 30 minutes.
5. Preheat the oven to 311°F (155°C). Line the baking sheet with parchment paper or a silicone baking mat.
6. Remaind of directions on Pigoutyvr.com.

Ingredients

• 1 batch Everyday Pizza Dough

Filling:

• 125 ml tomato sauce
• 85 g mozzarella cheese shredded
• 48 pcs (135g) pepperoni sliced
• oil for greasing waffle iron/brushing on the dough

Directions

1. Remove pizza dough from refrigerator about 2 hours ahead of time (to let the dough come to room temperature), unless making fresh pizza dough.
2. Preheat waffle iron to medium high heat.
3. Divide pizza dough into 8 small pieces (first divide in half, and then each piece into quarters). Flatten out and shape into approximately 8″ in diameter. (Keep in mind the dough will expand a little while cooking).
4. Remainder of directions at siftandsimmer.com

Ingredients

• 1 cup Fresh mint leaves
• 1 tablespoon Fresh lime juice
• 1 teaspoon Sugar
• 4 tablespoons, Frozen BC Blueberries, divided
• 1/2 to 3/4 cup Lemonade
• Splash of Soda
• 1-ounce Light rum
• 1/2-ounce Dark rum
• Mint sprig for garnish
• Lime slice for garnish

Directions

1. In a tall 16-ounce glass, add mint leaves, lime juice, and sugar; mash the ingredients with the back of a spoon or a “muddler” until fragrant. Add 2 tablespoons of the BC Blueberries and mash until juicy.
2. Fill the glass three-quarters with ice. Add lemonade until the glass is two-thirds full. Add splash of soda, light rum, and remaining blueberries; stir. Slowly pour dark rum into the drink so it floats on top. Garnish with a sprig of mint and slice of lime; serve immediately.

Ingredients

• 1 tbsp (15 ml) Vegetable oil
• ¼ cup (40 g) Shallots or white onion, finely minced
• 1 tbsp (10 g) Fresh garlic (approx. 3 cloves), minced
• 1 tsp (5 ml) Salt
• 3 cups (450 g) Frozen BC Blueberries
• ¾ cup (135 g) Brown sugar, packed
• ½ cup (120 ml) Tomato ketchup
• ¼ cup (60 ml) Honey
• 1 tbsp (15 ml) Balsamic vinegar
• 1 tbsp (15 ml) Worcestershire sauce
• 2 tsp (10 ml) Pepper
• 1 tsp (5 ml) Smoked paprika powder
• ½ tsp (2.5 ml) Dry mustard powder
• ½ tsp (2.5 ml) Hot chili flakes or powder
• 2 tbsp (30 ml) Lemon juice-fresh

Directions

1. In a large saucepan, sauté the shallots and garlic in the vegetable oil over a low heat, until golden brown, about 7-10 minutes.
2. Add all the ingredients except the lemon juice. Bring to a boil, then continue to simmer on low heat, stirring occasionally.
3. Cook until mixture is thickened and reduced, approximately 50-60 minutes.
4. Add in the lemon juice and cool mixture.
5. Puree in a blender until smooth.

Ingredients

• ⅓C(80 ml) hot water
• 1heaped Tbsp(10g) coffee groundsor more if you like it stronger
• 2tspcondensed milk + extra for drizzling on topor to taste
• 1largeegg
• 1tspbutterunsalted
• 2slicesthick-cut toast

Directions

• Pour the hot water over the coffee phin filter and let the coffee drip into a heat-safe drinking glass.
• Add 2 tsp condensed milk to the coffee.

Make the custard:

• Whisk the egg into the coffee and milk mixture.
• Pour the mixture into a shallow bowl.
• Dip a slice of thick-cut toast into the mixture on both sides.
• Remainder of directions at siftandsimmer.com.