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Fresh City Cooks: A Simple Summer Menu With Lorraine Hawley!

Fresh City Cooks: A Simple Summer Menu With Lorraine Hawley!

Our Chief Production Officer, Lorraine Hawley created 3 easy bites that you can enjoy all summer long!

Our Simple Summer Menu includes: 

Sesame Ginger Chicken, Grilled Onion, & Mango Salad

Sausage Pizza with Rosé Sauce & Swiss Chard

Simple Mango Syrup - perfect for topping ice cream or adding to summer cocktails!

We encourage you to cook as much or as little as you would like with us! You do not need to purchase all of the ingredients in order to participate. Pick and choose which recipes you would like to create with us. 

Optional Sips to Pair From Head Sommelier, Jennifer Huether:

Enjoy Chateau des Charmes 2019 Rosé with your Sausage Pizza with Rosé Sauce & Swiss Chard.

Enjoy Leaning Post 2018 Cuvee Winona Cab Franc/Merlot with your Sesame Ginger Chicken, Grilled Onion, & Mango Salad.



2 organic chicken, breast (boneless, skinless)

1/2 cup salad dressing, sesame ginger

1 mango

1 onions, red

3 teaspoons black sesame seeds

1 olive oil, ev bioharvest

1 pizza dough

2 pork sausage, perth county with garlic

1 tomato sauce, rose

1 chard, red

1 kale, black

200g cheese, grassfed mozzarella

3/4 cup sugar, raw cane, fresh city jar

1 head lettuce, leaf

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2 raw boneless, skinless chicken breasts, thawed if frozen, marinate 24 hrs beforehand if possible with 1/4 cup of dressing.

1/4 cup Sesame Ginger Dressing for marinating, 1/4 cup for dressing the salad

1 mango

1 red onion

1 head leaf lettuce or your favourite lettuce mix

3 tsps black sesame seeds

Olive oil or your favourite neutral cooking oil 

Salt & pepper, to taste

Equipment Needed

Grill pan or oven-proof frying pan

Large bowl for lettuce 

Salad spinner and/or colander 

1 Cutting board

Small bowl for marinating chicken

1 baking sheet

Kitchen knife

Measuring cup and spoons

2 pairs of tongs

1 plate or bowl for plating


1. Preheat oven to 400°F degrees.

2. Marinate Chicken in ¼ cup Fresh City Sesame Ginger Dressing for 15 minutes (or up to 24 hours).

3. Cut one end off of red onion and peel outer layer, slice onion across grain, preserving rounds approximately 1 cm thick, skewer if using BBQ and brush both sides with olive oil, season with salt and pepper.

4. Heat grill pan, heavy frying pan or BBQ to medium hot, grill onion on both sides until lightly charred on both sides and tender in the centre, approximately 4 minutes per side.

5. Peel mango and cut off four lobes. Slice each lobe into thin slices. Reserve pit for Mango Syrup recipe.

6. Remove onion from pan/BBQ, oil pan lightly and grill chicken breasts on both sides until browned/grill marks.

7. Move chicken to oven and bake until centre reaches 165°F approximately 12 minutes. On BBQ, move chicken to indirect heat and cook with the cover closed until 165°F. Remove from oven/BBQ and allow to rest for 5 minutes.

8. Wash and dry lettuce, break up if needed into bite-sized pieces and toss with ¼ cup Sesame Ginger Dressing.

9. Divide lettuce into 3 bowls.

10. Slice chicken, arrange over lettuce. Top with grilled onion, mango slices and sprinkle with sesame seeds, drizzle with more dressing if desired.


1 ball Mabel's pizza dough. Allow pizza dough to proof at room temperature approx 2 hours in the bag, it should be doubled in size.

2 organic pork sausages

Mabel's Rosé sauce

Swiss chard or kale

200 g mozzarella cheese, ball or shredded

Olive oil 

Equipment Needed:

2 baking sheets

1 cutting board

Kitchen knife


Box grater

Plate for plating


1. Allow pizza dough to proof at room temperature until a little more than doubled in size (leave it in the bag and allow the entire bag to fill) approximately 1 hour.

2. Preheat oven to 400°F degrees.

3. Remove 2 sausages from package and place on baking sheet, bake until centre reaches 160°F degrees, approximately 12-15 minutes.

4. Drizzle olive oil onto second baking sheet. Meanwhile, remove dough from bag and separate into 3 even pieces.

6. Dip each piece of dough into the drizzled olive oil and hand stretch into desired shape, allow to rest in place on baking sheet while you prepare the toppings.

7. Wash and dry chard and remove thickest part of stems. Roll chard leaves and slice thinly, move to a bowl. Grate the mozzarella.

8. Spread ¼ cup (or more if desired) of Mabel’s Rosé sauce onto each pizza. Top each pizza with an even amount of cheese (more or less as desired). Sprinkle Swiss chard onto each pizza, reserve remaining for another use.

9. Remove sausage from oven and slice, distributing evenly onto each pizza. Place pizzas in oven and bake for 10-15 minutes until crust is browned and cheese is bubbling.


1 pulpy pit of mango, plus any stray bits not used in the salad

3/4 cup sugar

1 cup water

Equipment Needed:

Small pot

Pairing knife

Measuring cups


Container for storage


1. Using a paring knife, remove easy pieces of mango and score flesh that remains stuck to pit.

2. Place pulp, mango pieces and pit into a small pot, cover with water and sugar, and stir.

3. Bring to a full boil and allow to simmer until syrup reduces by 25% (approximately 10 minutes).

4. Cool and remove pit, cut more flesh from pit and add to syrup if desired.

5. Use as a simple syrup in summer cocktails, over fruit salad or ice cream.