Creamy Cucumber Salad Dressing
Added on: Tuesday April 28, 2009

Harmony, my favourite organic milk producer, has been selling buttermilk in recent months. I love using buttermilk in lots of different ways – everything from baked goods to salad dressings, like this one. Buttermilk is thick and should have a fresh but sour taste to it. Harmony’s buttermilk is one of my must-have ingredients in the fridge.

• 3/4 cup buttermilk
• 1/3 cup mayonnaise
• 2 teaspoon cider vinegar
• 1/2 teaspoon Dijon mustard
• 1 tablespoon fresh dill, chopped
• 2 teaspoons fresh parsley, chopped
• 1/8 teaspoon fine sea salt
• 1/8 teaspoon freshly ground black pepper
• 1/8 teaspoon granulated sugar
• 1/2 cup cucumber, peeled, seeded and shredded

Whisk together all ingredients except cucumber.

Gently squeeze excess liquid from shredded cucumber and finely chop.

Add to dressing and stir well.

Will keep for 4 days in the refrigerator.

Yields: 1 1/2 cups.

Homemade Granola
Added on: Wednesday April 30, 2008

I love this granola, not only for myself, but to also give as gifts to friends and family. I serve this granola with plain organic yogurt and a drizzle of honey on top.

• 4 c. organic oats
• 2 c. coconut
• 2 c. sliced almonds
• 1/2 c. sunflower seeds
• 1/2 c. sesame seeds
• 3/4 c. sunflower oil
• 1/2 c. local honey
• 1 1/2 c. dried apricots, chopped
• 1/2 c. currants or raisins

1. Preheat oven to 350 degrees. Toss the oats, coconut, almonds, sunflower seeds, and sesame seeds together in a large bowl.

2. In a small saucepan, heat the oil and honey gently until combined. Pour the liquids over the oat mixture and stir with a wooden spoon until all the oats and nuts are coated.

3. Spread the mixture on a large baking sheet covered with parchment paper. Bake, stirring occasionally with a spatula, until the mixture turns a nice, even golden brown, 35 to 45 minutes. Be careful not to let the granola burn, especially the nuts.

4. Remove the granola from the oven and allow to cool, stirring occasionally. Add the apricots and raisins. Keep in an airtight container. Makes around 16 cups of granola.

*I sometimes add or substitute other nuts or dried fruit, such as pumpkin seeds, walnuts, cashews, dried cranberries or dried cherries.

Homemade Pizza Sauce
Added on: Friday September 12, 2008

• 4 oil packed sun-dried tomato halves
• 1-28 oz. can plum tomatoes, or the equivalent amount of fresh plum tomatoes
• 1-12 oz. jar roasted red peppers, drained
• 3 T. extra virgin olive oil
• 4 cloves garlic, crushed
• 1 1/2 t. dried oregano
• 1/4 t. red pepper flakes
• 1 onion, chopped
• 3/4 t. salt
• 1/2 t. sugar
• 1/4 t. fresh ground black pepper
• 2 T. fresh basil, minced
• 2 T. fresh flat leaf parsley

1. In a small bowl, cover the sun-dried tomatoes with boiling water. Let stand for 5 minutes and drain. In a food processor, combine the roasted red bell peppers and the sun-dried tomatoes and process until smooth.

2. Sauté the onion and garlic until soft. Add the canned or fresh tomatoes and cook for about 5 minutes. Add the sun-dried and roasted pepper mixture and all other ingredients. Cook until thick and saucy. Adjust seasonings to your taste.

3. Freeze in 1 or 2 cup amounts and pull out whenever you feel like having homemade pizza!

Mayonnaise
Added on: Thursday April 16, 2009

Worlds away from store-bought mayo, bright yolks give this homemade mayonnaise a lemon-yellow colour. Try this in place of anything that you usually use store-bought mayo in. I especially love it on PBLT’s (the CFC has really good peameal bacon)!

• 1 extra-large egg yolk
• 1 1/2 teaspoon Dijon mustard
• 1 1/2 teaspoon white wine vinegar
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon freshly ground black pepper
• 1 cup sunflower oil

1. Blend all of the ingredients except the oil in a food processor fitted with a metal blade. With the motor running, add a quarter of the oil in a slow, thin, steady stream through the feed tube. The mixture should be a smooth and creamy consistency.

2. Add the rest of the oil, a little quicker now, with the motor still running. Blend just until the oil is incorporated. Transfer the mayonnaise to a clean container with a lid, and keep refrigerated for up to two weeks.

Makes 1 cup.