Archive for the ‘Salads and dressings’ Category

Local greek salad

It’s simple, it’s fresh, it’s delicious, it’s LOCAL!

Cube one St. Anne’s hot house cucumber into salad sized bites

Cube 2 St. Anne’s hot house tomatoes into salad sized bites

Chop up 3/4 cup of Oak Island goat dairy’s feta cheese

Chuck ingredients together into a big bowl, toss with one bag of organic spring mix, or organic baby spinach

Toss with 1/3 cup of my Easy Peasy Lemon Squeezy dressing.

Add freshly ground pepper to taste

Add olives to taste.

Serve with a slice of grilled ciabatta bread and you have a meal!

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Red cabbage, carrot, beet salad

You may have noticed by now that most of the recipes that I enjoy to make are easy, fresh, and use few ingredients.  This means that the key to good taste in all of them is high quality, tasty ingredients.  If you start with sub par ingredients, the recipe will not shine.  Local in season veggies will always make the recipes taste better.

Shred 4 cups of red cabbage with your mandoline slicer, or a sharp knife.

Peel and grate 4 carrots

peel and grate one medium sized beet

Chop up half a cup of washed cilantro, I use stems and all, you may want to use just the leaves but I’m not that picky.  If you don’t like cilantro, use parsley.

Toss above ingredients with half a cup of slivered almonds

Drizzle a quarter cup of Erin’s favourite Asian dressing on top and serve

OR

Drizzle a quarter cup of the Easy Peesy Lemon Squeezey  dressing on top.

Serve!

Erin’s favourite asian dressing

Erin’s Favourite Asian Dressing

Grab a coffee cup.

Pour about half an inch of rice vinegar into the bottom of the cup

Pour in enough soy sauce to bring the level in the cup up to about 3/4 of an inch

Pour in about a tablespoon of sesame oil

Add half a teaspoon raw cane sugar, and some ground black pepper

Mix with a fork, pour over cucumber salads, spinach salads, or dip your yam/kale pancakes in it.  mmmm.

Cucumber Carrot Salad

Take one of Murray Warkentin’s greenhouse English cucumbers.  If you don’t use one of these St. Anne’s cucumbers, the recipe may not turn out to your satisfaction!

Wash the cucumber and thinly slice the whole thing using a mandoline slicer.  Be careful of your fingers!  Just ask my partner Marc about the dangers of mandoline slicers when making cucumber salad!

Take 2 carrots, wash, peel, and grate.

Mix the sliced cucumber with the grated carrot.

Sprinkle a quarter cup of sliced almonds on top

Drizzle 3 tbsp of Erin’s asian dressing on top.

Enjoy!

Easy peasy lemon squeezy salad dressing (Video)

http://youtu.be/fvAMTv7oRxA

 

Please hit the video link above!!  This is my favourite simple salad dressing. Warning, I love garlic and this dressing leaves me stinking for a day or so because of it. If you don’t want to repel vampires, tone down the garlic to your taste. This dressing goes well on potato salad, bean salads, greek salads, steamed veggies…pretty much anything.

Shake the following together in a jar, or beat with a fork in a cup

3 cloves crushed garlic
the juice of 2 lemons
1/4 cup olive oil

That’s it folks, and it’s awesome. The more you let it sit, the more the garlic takes over.
As a variation I sometimes tone down the garlic and add in a tsp of chopped herbs of my choice, I like thyme or mint or parsley or cilantro with a few slices of hot chile pepper if I’m making a thai or mexican salad (remember to strain out the hot chile before dressing your salad or someone will get a surprise)