Beet, Corn & Bulgur Salad
Added on: Tuesday March 17, 2009

This salad is a fresh way to use some of those beets that might be lingering in your fridge. With a simple lemon juice & olive oil vinaigrette, the flavours of the vegetables really come through. But if you ask me, the goat cheese is what makes this salad sing.

• 1 c. bulgur wheat
• 3/4 c. boiling water
• 2 c. frozen sweet corn (use fresh when in season)
• 4 T. extra-virgin olive oil
• 1 cucumber, peeled & diced
• 1 1/2 c. beets, cooked, peeled, and julienned
• 1/2 c. red onion, diced small
• 1/3 c. fresh parsley, chopped fine
• 8 oz. soft goat cheese, crumbled
• 3 T. fresh lemon juice
• 1 t. kosher salt
• 1/4 t. freshly ground pepper

1. Place the bulgur in a large bowl (large enough to hold the whole salad). Pour the boiling water over the bulgur and cover tightly with plastic wrap. Let sit for 20 minutes, until all the water has been absorbed. Remove the plastic wrap and fluff with a fork. Allow it to cool to room temperature.

2. Heat 1 tablespoon of olive oil in a pan. Sauté the corn over high heat for 2 to 3 minutes. Add to the bowl with the bulgur.

3. As you cut the cucumber, beets, red onion, and parsley, add them to the bowl as well.

4. In a separate bowl, whisk 3 tablespoons of lemon juice with the remaining 3 tablespoons of olive oil, together with the salt and pepper. Pour over the salad and toss well. Cover and refrigerate for about an hour before serving.

5. Just before serving, crumble the goat cheese over the salad and toss gently.

Brown Rice, Mango, and Chickpea Salad
Added on: Tuesday March 10, 2009

This salad is a great combination of healthy and delicious! My husband fell hard for this salad and I know I will be making it again soon. With spring coming, our dinners are getting lighter and healthier (if my clothes could talk, they would say “just in the nick of time!”). For a vegetarian option, just leave out the chicken.

• 1 whole boneless, skinless chicken breast
• 1/4 c. slivered almonds
• 1 T. tahini paste
• 1 c. plain yogurt
• 1/4 c. fresh orange juice
• 2 t. lemon zest
• 2 t. fresh ginger, finely grated
• 1 garlic clove, finely chopped
• 1 t. ground cumin
• 1 t. paprika
• 1 ripe mango, cubed
• 1 - 14 oz. can chickpeas, rinsed well
• 1/4 c. sun-dried tomatoes (dry packed), thinly sliced
• 1 1/2 c. fresh tomatoes, chopped
• 2 T. fresh chives, chopped
• 2 T. cilantro, chopped
• 2 c. cooked brown rice (short or long grain - I love brown Basmati)

1. In a large saucepan, bring about 4 inches of water to a boil. Add the chicken breast, cover, and simmer until it is cooked through, about 10 minutes or so. Remove the chicken from the water and place on a plate to cool.

2. Preheat the oven to 350 degrees. Spread the slivered almonds on a baking sheet and toast in the oven for 5 to 7 minutes (set a timer because they will burn quickly). Remove from the oven and set aside to cool.

3. Place tahini, yogurt, orange juice, and olive oil in the work bowl of a food processor or blender, and process until smooth. Add the lemon zest, ginger, garlic, cumin, and paprika and process again to blend.

4. In a large bowl, toss the mango, chickpeas, almonds, sun-dried tomatoes, fresh tomatoes, chives, cilantro, and brown rice together. Add the tahini dressing and mix thoroughly. Serve right away or refrigerate for a few hours and serve chilled.

Chickpea-and-Carrot Salad with Cumin and Black Olives
Added on: Wednesday April 30, 2008

This salad is one of my more frequently requested recipes. The recipe comes from the "Once Upon a Tart" cookbook written by the owners of a cafe/bakery of the same name, in New York City. I have taken the leftovers from this salad and pureed them in the food processor to create a delicious hummus.

• 2 15oz. cans chickpeas
• 2/3 c. black olives (such as Moroccan oil-cured)
• 3 med. carrots (preferably those sold with tops), coarsely grated
• 1/2 c. chopped fresh cilantro
• 2 scallions (green onions), halved crosswise and sliced very thin

For the Vinaigrette:

• 1 garlic clove, minced
• Zest & juice of 1 lemon
• 2 T. ground cumin
• 2 t. paprika
• A pinch of cayenne pepper
• 2 t. salt
• 1/2 t. freshly ground black pepper
• 3 T. olive oil

1. Drain & rinse the canned chickpeas in a colander. Dump into large bowl.

2. Pit the olives by pressing them with your fingers or smash them with a chef's knife. Chop the olives coarsely and add to the chickpeas. Add the carrots, cilantro, and green onions. I use a hand-held grater and grate the carrots right in the bowl.

3. To make the vinaigrette, whisk all the ingredients except the olive oil together in a bowl. Add the oil in a slow, steady stream, whisking as you go to form an emulsion.

4. Pour the vinaigrette over the salad, and toss it all up with a big spoon or with your hands.

5. Cover and refrigerate for at least an hour, so the beans can absorb the flavour of the vinaigrette. Serve chilled or at room temperature.

*When I am mincing garlic for most things, I chop it as fine as I can and then I sprinkle a little salt on it. I use the side of my knife to mash it even further, so that it becomes a paste. I find the garlic is much more even and spread out in the recipe when I do this, as opposed to adding it in little pieces.

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.

Creamy Shallot Vinaigrette
Added on: Wednesday April 30, 2008

Usually when I make vinaigrettes, I start with a clove or two of garlic, mashed to a paste. I like the fact that this vinaigrette doesn’t call for garlic, and instead, calls upon one of my favourites, the shallot. The addition of cream at the end makes this a little more unusual, and I guess I would classify this recipe as a good one for guests (although why not treat your own family as well as guests!).

• 2 T. finely chopped shallots
• 1/4 t. sea salt
• 2 t. red wine vinegar
• 2 t. Dijon mustard
• 4 T. extra virgin olive oil
• 2 T. whipping cream
• Sea salt & freshly ground pepper

1. Stir shallots, salt, and vinegar together until the salt dissolves.

2. Stir in the mustard. Slowly beat in the oil. It should emulsify (thicken) as you beat it.

3. Add the whipping cream and a few turns of your pepper grinder. Stir and use immediately, or keep in the fridge for 2-3 days.

*After I toss a salad together, I take a taste to see if the salad needs more seasoning. There are few things as delicious as a well-seasoned salad; there are few things more boring than one that is not.

Curried Couscous
Added on: Wednesday July 16, 2008

Place the couscous in a medium bowl. Melt the butter in the boiling water and pour over the couscous. Cover tightly and allow the couscous to soak for 5 minutes. Fluff with a fork.

• 1 1/2 c. couscous
• 1 T. butter
• 1 1/2 c. boiling water
• 1/4 c. plain yogurt
• 1/4 c. extra virgin olive oil
• 1 t. white wine vinegar
• 1 t. curry powder
• 1/4 t. ground turmeric
• 1 1/2 t. kosher salt
• 1 t. fresh ground black pepper
• 1/2 c. grated (or small-diced) carrots, the ones sold with the tops on for best flavour
• 1/2 c. minced fresh-flat leaf parsley
• 1/2 c. dried currants
• 1/4 c. sliced almonds
• 2 green onions, thinly sliced (white & green parts)
• 1/4 c. small-diced red onion

Place the couscous in a medium bowl. Melt the butter in the boiling water and pour over the couscous. Cover tightly and allow the couscous to soak for 5 minutes. Fluff with a fork.

Whisk together the yogurt, olive oil, vinegar, curry, turmeric, salt, and pepper. Pour over the fluffed couscous and mix well with a fork. Add the carrots, parsley, currants, almonds, green onions and red onions; mix well and taste for seasonings. Serve at room temperature.

Grilled Asparagus Vinaigrette
Added on: Wednesday May 27, 2009

This is a very easy and delicious way of serving asparagus, especially if you are already starting your barbecue for another part of your meal. I go back and forth between trimming and peeling my asparagus, or just snapping it off at the lowest spot that will break. Whatever you prefer will be fine.

• 2 lbs. fresh asparagus, washed, trimmed and peeled
• Olive oil
• 1 1/2 T. fresh lemon juice
• 1 T. balsamic vinegar
• 1 t. Dijon mustard
• 1 small clove garlic, minced
• 1/2 c. extra virgin olive oil
• 1/4 c. shallot, chopped fine
• 1/2 t. fine sea salt
• 1/4 t. fresh ground black pepper
• 1/2 c. fresh grated Parmesan cheese

1. Heat the barbecue or preheat the oven to 350 degrees. Lightly toss the asparagus with a tablespoon or so of olive oil. Lay the asparagus pieces on the barbecue and turn every few minutes. When the asparagus spears are starting to darken on all sides and they are cooked through, they are finished. If you are roasting the asparagus in the oven, place on a baking sheet. Roast in the oven for about a half hour, turning occasionally, until the asparagus is starting to darken and smell really good.

2. While the asparagus is cooking, combine the lemon juice, vinegar, mustard and garlic in the food processor. With the blade running, slowly add the oil and process just until the mixture is emulsified. Add the shallots, salt and pepper. Quickly process for another few seconds.

3. Arrange the asparagus on a platter and pour the vinaigrette over it. Sprinkle with Parmesan cheese.

Serves 6

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.

Potato Salad
Added on: Tuesday June 9, 2009

As summer gets closer, our barbeque is being put through its paces and we are eating outside, whenever the weather allows. Naturally, potato salad is a classic that finds its way onto many of my summertime menus. This is my preferred version, reminding me of summers gone by. Try making it with homemade mayonnaise (see “In the Pantry” section).

• 2 pounds mini red skin potatoes
• 1/2 cup celery, diced
• 1/2 cup radish, cut in half and sliced
• 5 eggs, hardboiled and roughly diced
• 3/4 cup green onion, sliced
• 2 tablespoons fresh dill, chopped
• 2 tablespoon fresh parsley, chopped
• 1 cup mayonnaise
• 1 tablespoon grainy mustard
• 1/4 teaspoon fine sea salt
• 1/4 teaspoon freshly ground black pepper

Boil potatoes in a large pot with heavily salted cold water.

Cool completely and cut into bite sized pieces and place in a large bowl.

Add celery, radish, eggs, green onion, dill and parsley.

In a separate bowl, mix mayonnaise, mustard, salt and pepper.

Add to potato mixture and stir well.

Cover and refrigerate until serving.

Yields: 8 cups Serves:10

Puy Lentil, Feta, Roast Tomato and Onion Salad
Added on: Tuesday June 3, 2008

Puy lentils (pronounced "Pwee") are grown in France. They are dark green and stay intact after they have been cooked, unlike other lentils that almost disintegrate after they have been cooked (an Indian dal comes to mind). The Clean Food Connection carries Puy lentils, under the name of French green lentils.

I cannot say enough about this salad. It can be served on its own for lunch and may be paired up with grilled chicken for a delicious dinner. Instead of using feta cheese, you could crumble goat cheese into the salad. It really is a versatile dish, perfect for any time of the year. Of course, local tomatoes in season would be the ultimate way to go, but once a tomato has been roasted, the flavours really do pop.

I almost forgot... this recipe is from a book called "Good Tempered Food: Recipes to Love, Leave, and Linger Over", by Tamasin Day-Lewis, a cookbook author from the UK. I happened upon this book at the library and I love it! There are so many recipes in it that I would like to try and she also has four other books that I would love to check out. Have you seen any of her books before? She is apparently a sister to Daniel Day-Lewis. If she is half as dedicated to food as her brother is to acting, that is really saying something!

• 12 oz. Puy lentils (French lentils)
• 4 large tomatoes
• 2 onions, peeled and cut into 6 pieces
• Olive oil
• 3 handfuls of baby spinach
• 3/4 c. feta cheese, crumbled
• 3 cloves garlic
• 1 1/2 inches fresh ginger
• 1/2-1 t. red chilli paste
• A large bunch of fresh cilantro
• A generous teaspoon of Dijon mustard
• Olive oil
• Juice of 1 1/2 lemons
• Sea salt & freshly ground black pepper

1. Preheat the oven to 400 degrees. Put the lentils in a pot and just cover with water. Bring them to a boil, take any scum off the surface, then simmer them until cooked, about 40 minutes. They do not need to be pre-soaked.

2. Meanwhile, quarter the tomatoes and place them on a baking sheet with the onions. Pour olive oil generously over the tomatoes and onions and roast in the oven for about 30-40 minutes. The tomatoes should be weeping juice and soft, and the onions should have caramely bits and also be soft. Drain the lentils and place them in a bowl with a splash of good olive oil and the spinach, which will begin to wilt in their heat. Stir until it has. Crumble the feta over the top.

3. Now make the dressing. Chop the garlic, ginger and chilli and put them in a food processor with the cilantro. Add any juices from the roasted tomatoes and onions, the mustard, then some more olive oil, about 5 T., and the lemon juice. Season and blitz in the food processor. Place the warm tomatoes and onions in the salad and pour the dressing over all. Mix altogether gently, but thoroughly. Serve or leave to marinate for a couple of hours and eat at room temperature.

Tabbouleh with Feta
Added on: Tuesday January 13, 2009

This salad is easy and delicious, but make sure to use vine-ripened tomatoes at this time of year.

• 1 c. dried bulgur wheat
• 2 c. boiling water
• 2 c. tomatoes, seeded, and diced
• 2 c. chopped fresh parsley
• 1 1/2 c. cucumber, seeded, and diced
• 1 c. feta cheese, crumbled
• 1 c. green onions, sliced
• 1/2 c. chopped fresh mint (optional)
• 1/4 c. fresh lemon juice
• 1/4 c. extra-virgin olive oil
• Sea salt to taste.

1. In medium bowl, pour boiling water over bulgur and cover with plastic wrap. Let sit for 1/2 hour. Drain well before using.

2. While the bulgur is soaking, toss the tomatoes, parsley, cucumber, feta, and green onions in a large bowl. Drain the bulgur and add to the salad ingredients. Pour the lemon juice and olive oil over the salad, season with salt, and toss gently. Chill salad until ready to serve.

Makes 4 to 6 servings.