A Word From The Cook

An excellent alternative to the great creamy coleslaw dressings

Ingredients

Ingredients:

• 1/4 cup White Sugar
• 1/4 cup White Vinegar
• 1/4 cup Vegetalbe Oil
• 1 Tsp Celery Seed
• 1/2 Tsp Salt
• 1 Tsp Mustard (prepared, not Dijon)
• 5-6 grinds of fresh black pepper

Instructions

1. Mix all ingredients in a small saucepan, heat on medium until the sugar has dissolved.    About 3 minutes.  The heating is important to dissolve the sugar and to enhance the flavours.
2. Let cool (or refrigerate) for 30 minutes (or longer).
3. Mix into coleslaw.

Ingredients

• 2 cloves of garlic (minced)
• 1/2 – 1 inch of anchovy paste
• 1/2 Tbsp mayonaise
• 2 Tbsp red wine vinegar
• 1 Tbsp lemon juice (about 1/2 of a lemon)
• 1 tsp dijon mustard (I like the grainy ones)
• 1/2 tsp worcestershire sauce
• 5-6 grinds of black pepper
• 1/4 cup parmesan cheese
• 1/8 cup olive oil

Instructions

1. Combine all ingredients in a salad dressing shaker or bottle (with lid) and mix well until all blended
2. Refrigerate for 2 hours to allow the flavours to blend together.
3. Serve over prepared romaine lettuce with bacon bits and croutons.

Ingredients

• 1/4 Purple Onion sliced into think half-moons
• 2 Tbsps Lime Juice
• 2 Tbsps Extra Virgin Olive Oil
• 3 Cups Seedless Watermelon cut into cubes
• 1/2 English Cucumbers cut into cubes
• 1 Jalapeño Pepper seeded and thinly sliced into half moon shapes
• 1/2 cup Feta crumbled
• 1/2 cup mint leaves (optional)

Instructions

1. Mix the Purple Onion and Lime Juice in a small bowl, set aside for at least 15 minutes to marinate.
2. Then stir in the Extra Virgin Olive Oil to combine.
3. Toss the Watermelon, Cucumbers, Jalapeño, feta in a large bowl.
4. Pour the Onion Mixture over the Watermelon mixture and toss to coat.
5. Top with mint leaves (if using).

Ingredients

Salad

• 1 lb Brussel Sprouts
• 1 Red Apple (diced, unpeeled)
• 1 Cup Old White Cheddar Cheese (grated)
• 1/2 Cup Dried Cranberries
• 1/2 Cup Spiced Pecans

Dressing:

• 1/4 Cup Apple Cider Vinegar
• 1 Shallot (minced)
• 2 Tbsp Dijon Mustard
• 2 Tbsp Maple Syrup
• 1 Tbsp Horseradish
• 5-6 Grinds of Fresh Pepper
• 3-4 Grinds of Salt
• 1/2 Cup Vegetable Oil

Instructions

Salad

1. Wash and cut the Brussel Sprouts in half.   The slice the halves into a coarse shred OR put the Brussel Sprouts through a food processor to get a coarse shred.
2. Place the Brussel Sprouts into a large bowl and add the apple, cheese, cranberries and pecans.
3. Combine with Dressing and refrigerate for at least 1 hour.

Dressing

1. Combine the vinegar, shallots, mustard, maple syrup, horseradish and salt and pepper.
2. Whisk in the vegetable oil slowing until all combined.

Ingredients

• 3 Cups Watermelon (cubed into small bite size pieces)
• 1 English Cucumber (halved lengthwise, seeds removed, sliced into bite size pieces)
• 1 Jalapeño Pepper (small dice)
• 1/3 Cup Feta Cheese (crumbled)
• 2 Tbsp Fresh Mint (Chopped)

Dressing:

• 1 Lime (zested and juiced)
• 3 TBSP Olive Oil
• Salt and Pepper to taste

Instructions

1. In a large bowl add the Watermelon, Cucumber, Jalapeño, and Mint.
2. In a small bowl mix the Lime zest, juice and Olive Oil, adding salt and pepper to taste.
3. Drizzle the dressing over the salad and mix to combine.
4. Add the crumbled Feta and serve.

Ingredients

• 1/2 Cup Vegetable Oil
• 1/4 Cup Lemon Juice
• 1/4 Cup Vinegar (white)
• 1 Tsp Sugar
• 1/2 Tsp Salt
• 1/4 Tsp Dry Mustard Powder
• 1/4 Tsp Onion Powder
• 1/4 Tsp Garlic Powder
• 1/4 Tsp Paprika (I prefer the smoke paprika)
• 1/4 Tsp Oregano (dried) or 1 Tsp fresh
• 1/4 Tsp Thyme (dried) or 1 Tsp fresh

Instructions

1. Combine all ingredients in a salad dressing shaker or bottle (with lid) and mix well until all blended
2. Refrigerate for 4 hours prior to using to allow the flavours to blend together.
3. Serve over prepared lettuce (I like the Iceberg for this one).

Ingredients

• Salad
• 2 medium Red Beets (in season a mix of red and golden is nice)
• 1/2 cup Arugula
• 1 tbsp Chives (fresh, chopped)
• 1 cup Green Grapes (seedless)
• 1/2 cup Feta (crumbled)
• 1/2 cup Spicy Pecans
• Dressing
• 2 tbsp Olive Oil
• 3 tbsp Balsamic Vinegar
• 1 pinch Sea Salt
• 1/2 tbsp Dijon Mustard
• 1/2 tbsp Honey
• 1/2 Lemon (juiced)

Instructions

Salad:

1. Preheat oven to 350°.
2. Wrap beets in tinfoil and place in oven for 1 hour.   Remove and place in dish of ice water to allow easier peeling.
3. Peel the beets and slice very thin slices (ideally with a mandolin).   Place the beets on individual serving plates making a big circle from the beet circles.
4. Add the Arugula to the center of the beets, spread the grapes, feta, chives and pecans around the edges.
5. Add the dressing and serve.
6. Can be garnished with a balsamic reduction.

Dressing:

1. Add all the ingredients to a small bowl and whisk together until well combined.
2. You might need to double up on the dressing as its quite popular!

Ingredients

• Salad:
• 1 lb small red potatoes (can use a mixture of red and white potatoes)
• 2 tbsp olive oil
• 6 strips bacon
• 6 oz green beans cut into bite size pieces (I prefer to use the french/thin ones)
• 1 cup Cherry Tomatoes, cut in half (can also use a mixture of red and yellow tomatoes)
• 1 cup Red Onion (diced)
• 1/2 cup Black Olives (pitted and halved)
• Salt and Pepper to taste
• Dressing:
• 1/4 cup White Wine Vinegar
• 2 tbsp Chives (fresh / chopped)
• 1 tbsp Tarragon (fresh /chopped)
• 1 tbsp Parsley (fresh / chopped)
• 1/4 cup Olive Oil
• 1/4 cup Whipping Cream (can use half and half)
• Salt and Pepper to taste

Instructions

Dressing:

1. Whisk the vinegar, chives, tarragon, parsley together in a small bowl.    Add the olive oil first (slowly while continuing to whisk briskly).   Then add the whipping cream and whisk until blended.   Refrigerate while the salad is being made (or can be made in advance and saved for later use).

Salad:

1. Preheat oven to 400°
2. Cut potatoes in half and place in a large bowl.     Add the Olive Oil, salt and pepper and mix to coat the potatoes.
3. Place potatoes cut side down on a parchment lined baking sheet and cook in preheated oven for 25 minutes (or until tender).   Let cool prior to putting the salad together.
4. Cook the bacon, let cool and cut into small pieces.
5. Blanch the green beans (bring a pot of water to a bowl, add the green beans for about 3 minutes, drain and immediately add cold water and ice cubes).
6. In a large bowl combine the potatoes, tomatoes, bacon, beans, onion and olives.   Add the dressing and enjoy.

Ingredients

• 1/2 Cup Plain Greek Yogurt (I prefer 0%)
• 1/4 Cup Extra Virgin Olive Oil
• 3 Tbsp Grated Parmesan Cheese
• 1 Tbsp Red Wine vinegar
• 3 Cloves Garlic (minced)
• 1 Tbsp Lemon Juice
• 1/2 Tsp Dry Mustard
• 1/2 Tsp Worcestershire Sauce
• 3-4 Dashes Hot Sauce
• 1 Pinch Cayenne Pepper
• 1/4 Tsp Anchovy Paste

Instructions

1. Combine all ingredients in a bowl and mix well until all blended;  or combine all ingredients in a small mixer (bullet) and pulse until blended.
2. Refrigerate for 4 hours prior to using.

Ingredients

• 1 small Romain Heart (I prefer the meaty close to the rib part for this salad)
• 1 cup Red Onion (chopped)
• 6 ounces Kalamata Olives (pitted)
• 1/2 Green Pepper (diced)
• 1/2 Yellow Pepper (diced)
• 4 Roma Tomatoes (quartered with the seeds and centre removed)
• 1/2 English Cucumber (halfed and sliced – half moons)
• 1 cup Feta Cheese crumbled
• 1 cup Fresh herb mix (Mint, Oregano and Thyme)
• Dressing:
• 1 Tbsp Red Wine Vinegar
• 2 Tbsp Olive Oil
• 1 Lemon Juiced
• 1/2 tsp Sugar

Instructions

1. Combine all the Salad ingredients in a large bowl
2. In a separate bowl / carafe mix the dressing ingredients and mix into salad just prior to serving.