Potato Fennel Salad with grainy mustard dressing and fresh herbs

This Potato Fennel Salad recipe started at my farmers market, the best place to shop this time of year. These cute little baby red, white and purple potatoes may be small but they pack a lot of flavour; they are creamy, earthy and soak up whatever you toss them in. This version has no mayo, just a great mustardy dressing, lots of thinly sliced fennel, baby spinach and handfuls of fresh herbs.

Check out this list of Farmers Markets in the Toronto area.
And here is my recipe for potato salad made with mayo, Summer Potato Salad with Lemon and Dill.

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Potato Fennel Salad with Grainy Mustard Dressing and Fresh Herbs
I love this colourful combination.
Serves 6 as a side dish.

Ingredients for the Potato Salad

3 pounds potatoes, I like to buy the small the mini potatoes, cut if needed.
1 fennel bulb, thinly sliced (save the fronds for garnish)
1 cup baby spinach, packed
1 shallot, peeled and finely chopped
1/4 cup finely-chopped fresh parsley
1/4 cup finely-chopped fresh dill
1/4 cup finely-chopped fresh chives

Directions for the Potato Salad

1. Place the potatoes in a large pot and add enough water so that the potatoes are covered. Cook over medium-high heat until the water starts to boil. Reduce heat to medium and simmer; continue cooking for about 8 - 10 minutes or until the potatoes pierce easily with a fork.
2. Drain the potatoes in a colander and let cool for for about 5 minutes.
3. While the potatoes are still warm toss with the dressing.
4. Add in the sliced fennel, shallot and fresh herbs.
5. Toss again until combined.
6. Taste and adjust seasoning, you may need to add more salt and pepper. If not serving right away you can cover and refrigerate.
7. I like to serve at room temperature but it can also be served chilled.

Ingredients For the Dressing

juice from 1/2 a lemon
4 tsp Apple Cider Vinegar
2 tsp Whole Grain Mustard
1/2 cup Olive Oil,
1/2 tsp kosher salt or more to taste
freshly ground black pepper to taste

Directions for the Dressing

1. Whisk all ingredients in a small bowl or shake, covered, in a jar.
2. Taste and adjust seasoning.

Cooks Notes
To make this more of a meal you could add in olives, garbanzo beans, chopped hard boiled eggs, green onions or crumble in some goat, feta cheese or blue cheese.

WInter Blood Orange Salad

Slicing into a blood orange is almost as exciting as eating it. They are juicy and sweet, never mind drop-dead gorgeous and mouth-watering pretty. Somehow their natural beauty reminds me that winter will not last forever. Loaded with vitamin C, vitamin E, fibre and antioxidants; all that energy must be spinning around in my veins…I am feeling the love, bye bye winter blues.

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Winter Blood Orange Salad
Easy, fresh and delicious. the perfect salad for citrus season.
This recipe serves 4

Ingredients for the Salad
8 - 10 cups of lettuce, any combination you like, torn into bite-sized pieces
2 blood oranges, cut into rounds or segments
4 radishes, thinly sliced
1 cup feta, crumbled or cubed
1/2 cup pistachios

Ingredients For the Blood Orange Dressing
1/4 cup extra virgin olive oil
1 blood orange, juiced
1/2 shallot, finely diced
1 - 2 tsp honey, start with 1 tbsp
1 tbsp apple cider vinegar
1/4 tsp salt
fresh ground black pepper

Directions for the Blood Orange Dressing
In a small bowl or measuring cup, whisk together all ingredients for the dressing. Taste and adjust the acidity, adding a little more vinegar or orange juice if desired. Taste again adding more salt as needed.

Instructions to assemble Salad
In a large salad bowl or serving dish toss together the salad greens with as much dressing as you need, holding back a bit of the dressing. Top with the feta cheese, radishes and pistachios. Drizzle with a bit more dressing and a few grinds of black pepper. Serve.

Cooks Notes
If you cannot find Blood oranges Cara Cara are also delicious.
You could add some chickpeas or any protein you like to turn this salad into a main. Would be great with grilled or roasted fish, tofu or tempeh.
I happen to love the combination of pistachios with blood oranges but you could use any nuts or seeds you like.
To make this salad vegan, try vegan feta, there are so many good ones on the market.

FIND MORE DELICIOUS AND HEALTY SALAD RECIPE HERE

Winter Salad with Orange Miso Dressing or Maple Dijon Vinaigrette

I have a bit of a passion for beautiful serving pieces. I think that food tastes better when it is served on something that makes the love you put in your food special. My friend Patricia Cherrie makes just that. One of a kind small batch pottery from her studio in Uxbridge, Ontario where she is surrounded and inspired by the beauty of rural Ontario.
I was inspired to make this colourful healthy winter-time salad to showcase her work. Using hearty kale, brussel sprouts, red cabbage, nuts and fruit this salad is made for colder days. The orange miso dressing is a touch sweet and will add a bit of vitamin C to you day and the Maple Dijon highlights our pure Ontario maple syrup.

If you happen to find yourself in the Uxbridge area, Pat’s studio is Greenmantle Pottery and she is also selling her work on-line at Greenmantle Pottey and The Northern Kiln.

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Winter Salad with Orange Miso Dressing or Maple Mustard Dressing
Make 4 servings

Ingredients for the salad
3 cups red cabbage finely sliced
6 brussel sprouts finely sliced
4 large leaves kale, finely sliced
1 cup pomegranate seeds
1/2 cup almonds or hazelnuts roughly chopped
1/4 salt

For the Orange Miso Dressing
1/3 cup freshly squeezed orange juice around 2 oranges
1 tbsp white miso paste
1 garlic clove minced, (optional)
2 tbsp olive oil
1 tbsp maple syrup
pinch of salt
Combine all the ingredients together in a small mixing bowl. Whisk vigorously until the ingredients are well blended.  Season to taste with salt and pepper.

For the Maple Dijon Vinaigrette
1/2 cup extra virgin olive oil
2 tbsp Dijon mustard
2 tbsp maple syrup
2 tbsp apple cider vinegar
1/4 tsp salt
freshly ground black pepper to taste
Combine all the ingredients together in a small mixing bowl. Whisk vigorously until the ingredients are well blended.  Season to taste with salt and pepper.

Directions to Assemble Salad

1. Add the red cabbage, brussel sprouts and kale to a large mixing bowl.
2. Toss in the pomegranate seeds
3. Add half the dressing to the salad mixture and toss well. Add more dressing as needed and salt and pepper to taste
4. To serve top with the chopped nuts.

Cooks Notes
This salad keeps well in the fridge.
To make this salad into an entree, add some protein like beans, tofu or tempeh.

Grilled Radicchio Salad

Food is the best medicine. That is why I love eating salads any time of the year. You can get creative with what goes into the bowl as the seasons change. It may be cloudy and cold outside but your salad bowl can be filled with sunshine. Grilled radicchio is the star of this salad. The warm crunch of the radicchio balances well with the citrus fruits, tangy feta and when topped with the yogourt dressing turns this salad into a rainbow of colour and a salad packed with vitamins and minerals that help support overall immune health. The kale is high in vitamin A and vitamin C, both of which are important for maintaining immunity. The citrus in this salad adds incredible flavour, is bursting with colour, and also has a substantial amount of vitamin C. This quick and easy salad will help you through cold and flu season. I love foods that boost my mind, body and immune system.

This salad is packed with Immune-supporting ingredients:
Citrus fruit: Contains high levels of vitamin C which helps to support your immune health.
Greek yogurt: Greek yogurt has a higher content of protein than other types of yogurt. Our bodies required protein to help make antibodies, an important aspect of our immune system
Pistachios: Contains zinc which helps support immune function.
Feta Cheese: Not only does feta cheese contain calcium, but it also is high in protein, which it is required to help make antibodies, an important aspect of our immune system.
Kale: High in vitamin A and C, both vitamins are important for maintaining and supporting your immune system.

If you’re not already a member of the Jamieson Health Club, head to their website to sign up today and you’ll receive new immune-focused recipes throughout the cold & flu season. And looking for a little extra support through the winter months? Try Jamieson’s must-have immune product, Cold Fighter to help fight off early signs of cold and flu symptoms.

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Grilled Radicchio Salad
This recipe is gluten free, plant based and perfect for vegetarians.
Servings: 4

Ingredients For the Salad
2 radicchio, medium size ( any variety, I used Treviso)
1 box, (5oz) baby kale
2 tbsp olive oil, (more if needed)
1 large or 2 small ruby grapefruit
1 large or 2 small oranges, (any variety)
½ cup pistachio nuts, lightly salted
½ cup feta cheese, crumbled
handful fresh mint leaves, torn
½ tsp salt
freshly ground black pepper to taste

Ingredients For The Salad Dressing
½ cup plain 2 % Greek yogourt
¼ cup extra-virgin olive oil
1 tbsp Dijon mustard
2 tbsp honey
1 tbsp grapefruit juice
1 tbsp orange juice
1/4 tsp salt
freshly ground black pepper to taste

Directions For The Salad
1. Cut the radicchio into quarters, but leave the core intact. Carefully spread the radicchio apart and using a pastry brush lightly brush with olive oil.
2. Pre-heat grill pan to medium heat, once hot add 1 tbsp of the olive oil and place the radicchio in the pan. Grill for 2 to 3 minutes, if needed add a bit more oil, turn radicchio over and continue cooking until the edges are nice and browned and the leaves have softened. The radicchio should be lightly charred. Take off the heat and set aside.
3. Using a sharp knife peel and slice both grapefruits and oranges, I like to do this over a bowl to catch the juices, (the juice will be added to the salad dressing). Set aside.

Directions For The Salad Dressing
1. Add all ingredients to a small bowl and whisk until well blended.
2. Taste and adjust seasonings. If not sweet enough for you add a bit more honey.
3. Set aside until ready to assemble the salad.

To Assemble the Salad

1. Place the baby kale on a large serving platter.
2. Lay the grilled radicchio on top of the baby kale.
3. Place grapefruit and orange segments over the radocchio.
4. Top with crumbled feta cheese.
5. Scatter with pistachios and fresh mint leaves.
6. Drizzle with salad dressing, salt and a few grinds of pepper.

Cooks Notes:
Any leftover dressing can be stored in the refrigerator for up to one week.
You can use any soft cheese in place of the feta; try goat cheese or buffalo mozzarella.

Roasted Squash with A Spicy Yogourt Green Sauce

As the temperature starts to drop its time to raise the heat, Canada. And what I mean by heat is hot sauce, not a trip to Miami, (maybe next year). So if you are in the need to spice your life up a bit then try this crazy hot, hot sauce. I have been squeezing it on avocado toast, on top of eggs and into my chili for a bit of heat. So what does this have to do with squash? Nothing really, but it is just another food group that I can add hot sauce too!

Watch out Canada, a new hot sauce has arrive from our neighbours! Made in the USA Secret Aardvark is now available in Canada. All I can say is it will blow the leaves on your lawn right onto the street. Happy Autumn.

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Roasted Squash with Spicy Yogourt Green Sauce
This recipe serves 4.

Secret Aardvark hot sauces are available at the Foodland on Danforth.

Ingredients
For the Squash
Winter squash, (about 2 lb) any variety, cut into slices or large chunks.
2 -3 tbsp olive oil
salt and pepper
3/4 cup of pomegranate seeds, (for garnish)
2 green onions, thinly sliced on the diagonal, (for garnish)

Ingredients for the yogourt green sauce
1 cup plain Greek yogurt
2 tsp Secret Aardvark Serrabanero Green Hot Sauce, (or more to taste)
½ cup cilantro leaves
2 tablespoons mint leaves
2 tbsp olive oil
zest from 1 lime
1 tablespoon fresh lime juice (or more to taste)
1/4 tsp salt

Directions
For the squash
1. Preheat oven to 400 degrees.
2. Rinse the squash, then cut in half and scoop out the seeds. Do not discard the seeds.  Cut squash into wedges.
3. Toss the cut squash directly on a baking sheet lined with parchment paper with about 2 Tbs, or more if needed of olive oil and a generous seasoning of salt and pepper. You can also roast the seeds at the same time, just toss in a bit of oil and spread out on another baking sheet.
4. Roast the squash until tender and nicely browned about 20 to 40 minutes, depending on the texture of the squash. Squash should be fork tender. The seeds will take about 15 minutes and brown quickly so keep an eye on them.
5. While the squash is roasting, make the green yogourt sauce.

For the yogourt green sauce
1. In a the bowl of a food processor add the yogourt, hot sauce, cilantro, mint, oil, lime zest, lime juice and salt, process until smooth.
2. Taste the sauce and adjust seasoning.
3. Cover and refrigerate until ready to use.

To assemble
1. To serve, arrange the squash on a platter, spoon a ribbon of the yogurt green sauce on top the squash.
2. Garnish with the pomegranate seeds, green onions and the roasted pumpkin seeds. Finish with salt and freshly ground black pepper.
3. Serve warm or at room temperature.
4. You can pass around extra hot sauce for your brave guests.

Cooks Notes
Any leftover yogourt sauce can be store in the fridge for up to a week.
I used an acorn squash for this recipe, but it will work with any variety of winter squash.

Marinated Olives and Feta, the prefect appetizer for your next virtual cocktail party!

I think the best parties of 2020 will be remembered for the virtual ones. So if you are feeling pressured to have the best appetizer on ZOOM, then this is the recipe. It is pantry friendly, easy to make and did I say it was delicious.

So get your cocktails ready and I will see you on ZOOM!

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Marinated Olives and Feta
This recipe serves 4 as an appetizer

8 ounces drained pitted olives, (the best olives you can buy, black or green or a mix)
5 garlic cloves
1 lemon
1 cup extra-virgin olive oil
½ teaspoon crushed red pepper flakes, or more if you like it hot
8 ounces feta, (I used goat feta)
flaky sea salt
freshly ground black pepper
Crusty bread, for serving

Directions

1. Preheat oven to 400°.
2. Drain olives and if they are large you could cut some of them in half, I like to leave a few big for variety.
3. Smash the garlic cloves with the back of your knife and peel.
4. Using a vegetable peeler, remove peel from 1 lemon in long wide strips.
5. In a medium saucepan over medium-low heat cook lemon peel, olives, garlic, oil, and red pepper flakes just until garlic is lightly golden around the edges, 5–7 minutes. Let cool completely.
6. Crumble or cut the the feta into small cubes and place in serving bowl. When the olive mixture is cooled pour over the feta and let sit at least 1/2 hours to absorb all the flavours. Just before serving garnish with flaky salt and a big grind of black pepper. Serve with a baguette.

Cooks Notes
I like to warm the bread, just tear into big pieces and bake until warm.
The best part of eating this is dipping your bread into the warm olive oil.
This would be delicious over a soft goat cheese too.

Quinoa Salad with Pomegranate Seeds and a Maple Lime Dressing

This is my new favourite quinoa salad. It is filled with colours that will make you happy its autumn.

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Quinoa Salad with Pomegranate Seeds and Maple Lime Dressing
A fresh, crunchy salad with a delicious maple lime dressing
This recipe serves 6.

Ingredients

For the Quinoa Salad
1 cup dry quinoa, rinsed well
1/4 cup red onion, diced
1/2 cup red or yellow pepper, diced
1/4 cup pine nuts
1/4 sunflower seeds
3/4 cup pomegranate seeds
3/4 cup cooked chickpeas, drained and rinsed, (optional)
1/2 cup chopped parsley or fresh mint, (sometimes I use a combination of both if I have some on hand)

For the dressing
juice from 1 lime, you may need more depending on how juicy your lime is.
2 tbsp maple syrup
1/4 cup olive oil
salt and pepper to taste

Directions

1.  Prepare quinoa according to package instructions. 
2  While quinoa is cooking, drain and rinse the chickpeas. Chop the onion, peppers and parsley and remove the seeds from the pomegranate.  Set aside.
3.  In a small bowl prepare the dressing by whisking together the lime juice, olive oil, maple syrup, salt and pepper.  Taste the dressing, it should be a bit sweet from the maple syrup and have a bit of tang from the lime.  You may need to add more maple syrup or lime to you liking.
4.  Pour the dressing over the quinoa, (I like to do this while the quinoa is still warm) and mix.  Add in the veggies and pomegranate seeds. Taste again for seasonings. Just before serving toss in the pine nuts and sunflower seeds. 
5.  You can prepare ahead of time and store in the fridge.  I like to serve this quinoa salad at room temperature.  

Cooks Notes
To learn how I get the seeds out of a pomegranate have a look at my recipe for Winter Cabbage Slaw with Hazelnuts and Pomegranate Seeds.
Any leftover can be stored in the fridge for up to 2 days.
You can use any nuts and seeds you like in place of the pine nuts and sunflower seeds.  I like to use raw unsalted nuts. You can lightly toast them it you want, it will add a bit more of a crunch.

DELICATA SQUASH & POMEGRANATE SALAD WITH PECANS, GOAT CHEESE AND POMEGRANATE DRESSING

This salad is...

Crunchy

A little sweet

Savoury

Nutty

Delicious

Colourful

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Delicata Squash and Pomegranate Salad

This salad serves 4

Ingredients for the salad:

1 delicata squash, halved lengthwise and seeded, sliced into ½-inch segments
1 tablespoon extra-virgin olive oil, more if needed
Salt and freshly ground black pepper
1 box or bag of baby spinach or arugula
1/2 cup pomegranates seeds
1/2 cup pecans
Goat cheese, (as much as you like)

Ingredients for the Dressing:

1/3 cup pomegranate juice
1/4 cup apple cider vinegar
1 tsp finely chopped shallot or garlic
1/4 tsp salt
1/4 tsp pepper
1/3 cup olive oil

Directions for the salad:

1. Preheat the oven to 400°F and line a baking sheets with parchment paper.
2.Place the prepared squash on the parchment lined baking sheet and toss with olive oil and several pinches of salt and pepper.
3. Roast until golden brown, 25 to 30 minutes, set aside.
4. Heat a small saucepan over medium heat and add the pecans, toast until they are slightly golden, shaking the pan as they cook for about 5 minutes, set aside.
5. Prepare the salad by putting the greens in a large salad bowl with a pinch of salt and pepper.  Toss in the toasted pecans, sprouts, goat cheese and pomegranate seeds.
6. Pour the dressing over the salad, lightly toss and you are ready to eat.

Directions for the dressing:

1. In a small bowl combine the pomegranate juice, vinegar, shallot, salt and pepper and whisk together.
2. Slowly pour in the olive oil while constantly whisking until the dressing comes together. 

Cooks Notes:

Make this salad vegan by leaving out the cheese.
This salad is also delicious with feta cheese.
You can use walnuts or hazelnuts in place of the pecans.
You can store any leftover dressing in the fridge for up to one week .

Summer Potato Salad with Lemon and Dill

These baby new potatoes are all about the colour.  I just added enough mayo, dijon, lemon and dill to make them sing!

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Summer Potato Salad with Lemon and Dill

Serves 4 to 6 as a side dish.

Ingredients:

• 2 pounds baby new potatoes
• 1/2 cup mayonnaise
• 2 tbsp dijon mustard or grainy mustard
• 1 clove garlic or 1 shallot, minced
• 1 tbsp fresh lemon juice
• 1/4 cup red onion, diced
• 1/2 red or yellow pepper, diced
• 1/2 cup cucumber, diced
• big handful of fresh dill or any fresh herbs you like, chopped
• salt and pepper to taste

Directions:

1. In a large pot, cover the potatoes with water, add a large pinch of salt and boil until just tender, about 25 minutes. Drain and let cool slightly.
2. In a small bowl make the dressing by mixing together the mayo, mustard, garlic, lemon juice and salt and pepper, set aside.
3. Quarter or half the potatoes, (depending on size) and transfer them to a large bowl.  Add the dressing and toss.  Then add the onions, peppers, cucumber, dill and mix again.
4. Taste for seasoning, you may need to add more lemon juice, salt and pepper.
5. Serve warm or at room temperature.

Cooks Notes:

• Prepare ahead of time so the flavours can meld.
• You can make this vegan by using oil in place of the mayo or vegan mayo.
• If you don't have dill try parsley.

Grapefruit Radicchio Salad

All you need for this salad is some colour.

Purple

Pink

Yellow

and

Green.

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Grapefruit and Radicchio Salad
Serves 6 as an appetizer or side dish.

Ingredients for the Salad:

• 2 heads of radicchio, sliced lengthwise from base
• 4 medium pink grapefruits, peeled and sliced any way you like
• 4 green onions, chopped
• a big handful of fresh mint or basil, or both
• 2 tbsp pumpkin seeds, lightly toasted
• 2 tbsp sunflower seeds, lightly toasted
• 1/2 tsp salt
• freshly ground black pepper, to taste

Ingredients for the dressing:

• 3 tbsp olive oil
• 1 tbsp maple syrup or honey
• 1 tsp dijon mustard
• 1 tbsp grapefruit juice, or more to taste

Directions:

1. Combine all salad ingredients in a large bowl.
2. Mix together the dressing, taste and adjust seasoning, then drizzle over salad.
3. Toss and serve.

Cooks Notes:

• Can be prepared for up to 30 minutes before serving.
• Delicious with goat of feta cheese crumbled on top.

Winter Cabbage Slaw with Hazelnuts and Pomegranate Seeds

I have lots of kitchen gadgets.  I have tools for testing if baked goods are done, squeezers, peelers, graters and zesters, whisks and brushes, thermometers and timers, mashers and nutcrackers, melon ballers and scoopers, blenders and juicers, (you get the idea).  But my favourite tool is from my sister-in-law Linda Rossman, it is called a Aril Removal Tool, a tool for pitting pomegranates and it was designed and made in Israel. It is made up of three parts, a cup, grate and cover.  You start by cutting the pomegranate in half and place it cut side own over the grate, cover it and with a heavy spoon (I use a heavy ladle) you hit the top and voilà, the seeds and juice fall into the cup. How great is that!  

Thank you Linda!

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Winter Cabbage Slaw with Hazelnuts and Pomegranate Seeds

Serves 4 as a side dish

The sweet-tart taste of the pomegranate pairs well with savoury foods.

Ingredients:

For the Slaw:

• 1/4 white cabbage
• 1/4 red cabbage
• 1 large beet
• 2 medium carrots
• seeds from one pomegranate
• 1/4 hazelnuts, chopped and toasted

For the Dressing:

• 1 lime, juice and zest
• 1 tbsp Dijon mustard
• ½ cup extra virgin olive oil
• 1 tbsp honey (or more to taste)
• 1 tsp freshly ground black pepper
• 1 tsp fine sea salt

Direction for the Slaw:

1. Using a food processor shred the cabbage, beet and carrots.
2. Lightly toast the hazelnuts in small saute pan, set aside.
3. Remove seeds from pomegranate, set aside.
4. Toss the vegetables with the dressing.  This can be done ahead of time.
5. Just before serving top with pomegranate seeds and toasted hazelnuts.

Directions for the Dressing:

1. Zest and juice lime into a small bowl.
2. Whisk in remaining ingredients.
3. Taste, you may need more oil, honey or lime juice, all depends on how much juice releases from your lime.
4.  Refrigerate until ready to use.

Cooks Notes:

• This makes a great salad for grilled fish or baked tofu cubes.
• Try any nuts or seeds you like.
• Top with chopped fresh herbs or chopped chives. 
• You can use lime in place of lemon in the dressing.

Road Stand Summer Potato Salad

The Fry Hut.  Photo by GH.

Fresh cut fries, we ate them all. Photo by GH.

Hand glazed donuts.  Photo by GH.

When Gordy and I go on a driving trip and our destination is two hours away, it will take us four. We stop for gas way off the highway and that means we must follow signs directing us to chip trucks, country bakeries and then there is always the photo opportunities to stop for.

This summer we spent a weekend at my cousin Gwynnes' beautiful cottage near Grand Bend on Lake Huron.  This is farm country.  On the ride home we stopped at the many roadside stands. This salad is made with everything from the farms in the area, green beans, corn, red potatoes, radishes, fresh peas in the pod, green onions all tossed together in a grainy mustard vinaigrette. We ate the donuts for dessert.

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This should make enough to serve 4 as a side dish

Ingredients for the salad:

• 1 cup of beans
•  8 to 10 red potatoes cut in half, (about 2 lbs.)
•  6 radishes sliced very thin
• 3 cobs or corn, slice corn off the cob
• 1/2 cup fresh peas, taken out of the pods
• salt and pepper to taste

Directions for the salad:

1. Cut potatoes in half and place in a large pot, cover with salted water and bring to a boil.  When potatoes are fork soft, drain well.
2. In a large pot of boiling salted water, cook beans until tender-crisp, about 5 minutes; drain well under cold water to stop the cooking. (You can use the same pot that you cooked the potatoes in).
3. In a large bowl add the potatoes, beans, corn, radishes and peas.  
4. Toss with the mustard vinaigrette.
5. Serve warm or at room temperature.

Ingredients for the Sharp Mustard Vinaigrette:

• 1/2 cup olive oil
• 2 tablespoons whole grain mustard 
• 3 tablespoons white wine vinegar
• 1/4 cup fresh tarragon on other fresh herbs, roughly chopped
• Salt and freshly ground black pepper to taste

Directions:

1. Whisk all ingredients together, taste and adjust seasonings.
2.  Toss with the salad and serve, (you may not need all of the dressing).

Summer Slaw with Grilled Corn and Honey Lime Dressing

Yale at the Canadian National Exhibition.

The end of summer brings the sweetest of corn.  That's Yale eating some grilled corn at the CNE. Her big smile inspired me to make this crunchy summer slaw  because I know how much she likes corn.

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Ingredients:

For the salad:

• 3 ears fresh corn, shucked and silks removed
• 2 carrots, julienned
• 1/2 a medium red bell pepper, sliced thin
• 1/2 a medium yellow bell pepper, sliced thin
• 1 jalapeño pepper, seeds and ribs removed and diced
• 1/4 cup fresh cilantro, chopped
• 2 cups red cabbage, shredded
• 2 cups napa cabbage, shredded

For the salad dressing:

• juice of three limes
• 1 teaspoon lime zest
• 1/4 cup oil (whatever oil you like, I used Grapeseed)
• 1/4 cup apple cider vinegar
• 2 - 3 tablespoons honey (start with 2 tablespoons and taste)
• salt and pepper to taste

Directions:

1. Grill corn on gas stove top or barbecue grill over a medium flame until black char marks cover the ears.
2. Cut the kernels off the cobs once cooled.
3. In a mixing bowl, combine corn, carrots, jalapeño, bell peppers,  cabbages, cilantro and set aside.
4. Combine oil, vinegar, lime juice, zest and honey and whisk until smooth.
5. Add salt and pepper to taste and toss the slaw with the dressing. 

Cooks Notes:

You could also add some chopped cashews, pumpkin seeds and dried fruit to add more crunch.

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Nutritional information for this recipe can be found at Meal Garden.

Pasta with root vegetables tossed in a warm lemon vinaigrette

Root vegetables aren’t something you normally see paired with pasta especially now that summer is almost here, but I saw these little heirlooms at the farmers market, and home they went. 

My root vegetables.

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I used gluten free pasta for this recipe.  I have had good results with quinoa and brown rice, and now I am trying a new 4 grain pasta from Catelli made with white rice, brown rice, corn and quinoa. The texture was right on and my taster Gordy was happy to be eating a big bowl of pasta.

Recipe:

Ingredients:

• 1 lb of your favourite pasta, (I used gluten free Catelli)

• 2-3 cups of root vegetables, any combination you like

• 1 cup olive oil

• 1/2 teaspoon whole fresh thyme leaves

• 1 tablespoon minced fresh garlic

• ¼ cup flat leave parsley, (chopped)

• 1 cup argula

• 2 lemons, zested

• 1/4 cup freshly squeezed lemon juice

• 1 teaspoon Dijon mustard

• 2 tablespoons white wine vinegar

• 2 teaspoons kosher salt

• 1/2 teaspoon freshly ground black pepper

• pine nuts or walnuts

• 1/4grated parmesan, (optional)

Directions:

For the roasted vegetables:

1. Preheat oven to 450 degrees.

2. Toss vegetables with olive oil and season well with salt and pepper.

3. Put vegetables onto a baking sheet and start roasting them for 35-40 minutes, or until they’re vegetables are becoming sweet, golden, and slightly caramelized (to get this effect, you’ll want to avoid tossing them around too much as they cook.

For the pine nuts or nuts:

1. Toast pine nuts (or any nut you like), in a large frying pan set over medium heat.

2. Stir them continually, and remove them as soon as they start to brown.

The pasta:

1. Cook pasta (according to directions), until tender but slightly al dente. 

2. Drain and return to pot.

The sauce:

1. Heat the olive oil in a medium saute pan and add the thyme, garlic, and lemon zest, cook over low heat for 1 minute.

2.  Off the heat, add the lemon juice, mustard, vinegar, salt, and pepper, stir well.

 To assemble:

1. Pour the hot vinaigrette over the pasta and then add the roasted vegetables and arugula.

2. Taste and adjust seasonings, sprinkle with grated parmesan (optional) and nuts and some fresh flat leave parsley.

3. Can be served warm or at room temperature.

Fresh herbs from my garden.

END OF WINTER SALAD

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Sometimes you need a bit of colour in your day and this end of winter salad will do just that.

Ingredients for salad:

Use as much as you like of:

• red cabbage, thinly sliced
• green beans, lightly steamed
•  peppers, thinly sliced
• cauliflower, small florets
• radish, thinly sliced
• pear, thinly sliced
• handful of fresh herbs such as dill, parsley or cilantro, chopped
• handful of nuts or seeds or both, (optional)
• soft cheeses such as goat or feta, (optional)
• salt and freshly ground pepper to taste

 Ingredients for salad dressing:

• 1/2 cup olive oil
• 2 tsp Dijon mustard
• 1/4 cup apple cider vinegar
• Zest of 1  lemon
• 2 tablespoons freshly squeezed lemon juice
• 1 tablespoon honey

Directions:

1. To make the vinaigrette, whisk together olive oil, apple cider vinegar, lemon zest, lemon juice, and honey in a small bowl; taste and adjust seasonings.
2. To assemble the salad, place the veggies on a pretty platter.
3. Sprinkle with the nuts, seeds and cheese if using.
4. Pour the dressing on top of the salad and gently toss to combine.
5. Season with additional salt, pepper and fresh herbs.
6. Serve immediately.

GRILLED PEACHES WITH BURRATA, ARUGULA & HAZELNUTS

What happens when you bring together fresh peaches, local arugula,burrata and hazelnuts? LOVE.

Serves 6

Ingredients:

• 4-6 peaches ( I usually do 1/2 a peach per person for the salad, but you can add as much as you like.)
• 1 ball of burrata
• arugula
• 1/2 cup hazelnuts. lightly toasted
• olive oil
• sea salt
• freshly ground black pepper

Balsamic Glaze:

• 1 cup balsamic vinegar
• 1 tablespoon honey
• sea salt
• freshly ground black pepper

Directions:

1. Put the balsamic vinegar in a small saucepan and simmer until reduced into a thick syrup. Add the honey and set aside.
2. Slice peaches in half and remove pit. Brush the cut side with olive oil and season with salt and pepper.
3. Heat a grill pan on medium high heat. Once the pan is hot, place the peaches cut side down and grill until you start to see grill marks and until the peaches turn a golden color, about 2-3 minutes.
4.  Remove from the grill and set aside.
5. It is not necessary to clean then pan, but turn heat to medium-low and lightly toast the hazelnuts.  Put aside.
6. To assemble place baby arugula on a platter, add the peaches and using your hands gently rip the burrata and place on top of the argula and peaches.
7. Drizzle olive oil and balsamic glaze over the peaches and burrata.
8. Sprinkle the burrata with a little sea salt and  freshly groud pepper and then the hazelnuts.
9. Serve immediately with a very crusty baguette.

ASPARAGUS, STRAWBERRY AND QUINOA SALAD FOR THE MONTH OF MAY

Last Saturday, my friend Deborah invited me to come with her to a Nia class.  It was a special class with live music.  I danced free style and felt free.  After class we had lunch at my house and I put together this salad with fresh Ontario asparagus, strawberries, quinoa and some seeds on top for crunch. Kind of like dancing, but in a bowl!

Ingredients:

• 1 cup uncooked quinoa
• 1/2 tbsp extra virgin olive oil
• 1 leek, sliced
• 2 garlic cloves, minced
• 1 bunch asparagus, chopped into 1-inch pieces (cut off the tough ends)
• 1 cup strawberries sliced in half or quarters depending on size
• 3/4 cup fresh or frozen peas
• 1 cup fresh parsley, or fresh mint, or a combination, chopped
• 1/2 cup pumpkin seeds for garnish (optional)

For the dressing:

• 2-3 tbsp extra virgin olive oil, you may need more
• 3 tbsp fresh lemon juice
• 1/2 tbsp pure maple syrup or honey
• 1/4 tsp sea salt & lots of pepper, to taste

Directions:

1. Rinse quinoa in a strainer and place into a medium pot. Add 1.5 cups of water and bring to a boil. Reduce heat to low and cover with lid, and cook for 15-17 minutes, or until fluffy and all the water is absorbed. Remove from heat, and let sit covered for 5 minutes.

2. In a large skillet sauté the leeks and garlic in the oil for about 5 minutes over medium heat. Season with lots of salt and pepper. Add in the asparagus and sauté for another 5-10 minutes or until the asparagus is just tender, but still a bit crisp. Stir in the peas and heat for a few minutes and then remove from heat.  Let cool slightly before adding the dressing.

3. Whisk together the dressing ingredients and adjust to taste. Pour dressing into the cooked quinoa and veggies. Add the sliced strawberries, parsley and mint. Season to taste with salt and pepper.  Just before serving sprinkle with pumpkin seeds or any seed or nut you like.

KALE MARKET SALAD WITH HONEY POPPY SEED DRESSING

I just came home with basket full of honey crisp apples, perfect for this recipe.

We ate this salad two days in a row for lunch – to great fanfare from Yale and guess what, not a  protest from Gordy.  I am pretty sure it was the honey in the poppy seed dressing and crisp apples in the salad that won him over, I can be sure it was not the kale!

Ingredients for the salad:

• 1/2 to a full bunch kale
• 1 -2 apples, sliced thin (pears would be great if you did not have apples)
• 3 radishes, sliced thin
• 1 cup cabbage, sliced thin
• 1 cup radicchio, sliced thin
• 1 avocado, cut into small cubes
• 1 cup cherry tomatoes
• a big handful of pumpkin seeds
• a big handful of dried cranberries, (look for the unsweetened kind, which you can find in most health food stores). I have been using Prana Organic Cranberries, they are fruit juice sweetened.
• 1 block of tofu cut into small bit sized cubes, (optional)

Directions:

1. Wash and dry the kale. Cut out and discard the tough stems. Arrange the leaves into stacks, slice crosswise into 1/4-inch ribbons, and add to the bowl
2. Core the apples, cut them into 1-1/2-inch-long matchsticks, and add to the bowl.
3. Slice the raddishes, cabbage, and raddico and add to the salad
4. Half the cherry tomatoes and add to the salad
5. Dice avacodo into small chuncks and add
6. Add tofu cubes
7. Add pumpkin seeds and cranberries
8. Toss everthink well with the poppyseed dressing and eat.

Ingredients for the dressing:

• 1/4 cup cider vinegar
• 2 to 3 tablespoons honey, check for sweetness, you can always add more
• 3 teaspoons Dijon mustard
• 2 teaspoons poppy seeds
• 1/4 teaspoon kosher salt, or more to taste
• Freshly ground black pepper to taste
• start with1/2 cup of vegetable oil, your may need more.  I like to use an organic grapeseed oil
• 1/3 cup small-dice red onion

Directions:

1. Place the vinegar, honey, mustard, poppy seeds,  salt and pepper in a large bowl.
2. Whisk to combine.

3.  While whisking add the oil slowly until all of it is incorporated.

THE BEST LENTIL SALAD, EVER

I love this lentil salad recipe,  I have been making this salad all summer long and am often asked for the recipe.  My sister-in-law Marilyn is my biggest fan and I am sure that I have seen her eating it at the cottage for breakfast!

You can really make this recipe your own by adding  your favourite veggies, nuts and some crumbly cheese.  I like to toss in some raw pumpkin seeds, raw sunflower seeds and baby arugula, and if it is lunch time I just may crumble in a bit of goat cheese too. 

The Best Lentil Salad

I found this recipe on the food blog My New Roots and it is for sure a recipe you will come back to time and time again.

Ingredients:
2 ¼ cups (1 lb.) Du Puy lentils
1 medium red onion, diced
1 cup dried currants (you could also use raisins or other dried fruit)
1/3 cup capers

Vinaigrette:
1/3 cup cold pressed, extra virgin olive oil
1/4 cup apple cider vinegar
1 Tbsp. maple syrup
1 Tbsp. strong mustard
2 tsp. salt
2 tsp. pepper
1 tsp. ground cumin
1/2 tsp. turmeric
1/2 tsp. ground coriander
½ tsp ground cardamom
1/4 tsp. cayenne pepper
¼ tsp. ground cloves
1/4 tsp. freshly grated nutmeg
¼ tsp. ground cinnamon

Optional add-ins:
Arugula
Nuts and seeds
Goat cheese
Fresh herbs: flat-leaf parsley, cilantro, basil
Sprouts
Crispy seasonal veggies

Directions:
1. Rinse lentils well, drain. Place in a pot and cover with a 3-4 inches of water, bring to a boil, reduce to simmer. Check lentils for doneness after 15 minutes, but they should take about 20 minutes in total. You will know they are cooked if they still retain a slight tooth – al dente! Overcooking the lentils is the death of this dish. Be careful!
2. While the lentils are simmering, make the dressing by placing all ingredients in a jar with a tight fitting lid and shake vigorously to combine.
3. Finely dice red onion – the salad is best if all the ingredients are about the same size. If using raisins, chop them roughly to make them a bit smaller, and do the same with the capers if they are large.
4. When the lentils are cooked, remove from heat, drain and place under cold running water to stop the cooking process. Once cooled slightly but still a little warm, place lentils in a large serving bowl and toss with dressing. Add other onion, capers, and currants. If using other add-ins such as herbs, greens, or cheese, wait until just before serving. Otherwise, this salad can hang out in the fridge for a couple days.

VEGGIE BOWL WITH GINGER-TAHINI DRESSING

Yale is back in Toronto and living at home. I now have another veggie-lover in the house, Gordy you are outnumbered! Yale loves her veggies as much as I do so last night we made this bowl of veggie goodness with a raw tahini dressing.

Tahini dressing is popular at many vegetarian and raw restaurants.  I wanted to try and recreate it at home so I have been playing around in my kitchen and I think that this recipe works well over raw or lightly steamed veggies.  I  love tossing this with rice or quinoa and veggies for lunch or drizzling it over tofu for dinner.

This is what Yale and I made  and guess what …Gordy happily ate it too! (Thought I must add that he did eat a a steak sandwich for lunch)!

This beautiful veggie bowl is simple, colorful, and healthy!

Ginger-Tahini Dressing

• 2 T raw tahini (you can buy raw tahini at the health food store).
• 1  1/2 t fresh ginger
• 1/2 cup oil
• 1/3 cup water
• 1-2 cloves garlic
• 1 T lemon juice (about 1/2 small lemon)
• 1 to 2 t Nama Shoyu or tamari
• 1 to 2 t agave
• dash of cumin

Combine all the ingredients in a small food processor or blender and blend until smooth. Taste and then play around with it until you get your desired thickness and taste.
Store any leftovers in a sealed glass jar in the fridge for up to 1 week.

For these bowls I used cooked quinoa (follow package directions), then topped it with steamed broccoli, roasted sweet potato, raw shredded beets, carrots, sprouts and a handful of beans. Make this recipe your own and use whatever vegetables you like.