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Rind Coleslaw_Veg Version_2014

Watermelon Rind, Carrot & Pineapple Slaw

Rind Coleslaw_Veg Version_2014

How different is this?? A fresh, tasty coleslaw made out of white watermelon rinds! In addition to being environmentally friendly and economical (a great way to eliminate food waste), the rind is packed with citrulline and arginine, two compounds that aid in healthy blood flow! No one will guess what this crunchy salad is made out of.

Watermelon Rind, Carrot & Pineapple Slaw
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Ingredients
  1. Dressing;
  2. ¼ cup (60 mL) fat-free, plain Greek yogurt
  3. ¼ cup (60 mL) low-fat sour cream
  4. 1 ½ tbsp (22.5 mL) stone-ground mustard
  5. 1 tbsp (15 mL) apple cider vinegar
  6. 4 tsp (20 mL) fresh lemon juice
  7. 1 tbsp (15 mL) sugar
  8. 1 tsp (5 mL) poppy seeds
  9. 2 tsp (10 mL) olive oil
  10. salt and pepper to taste
  11. Slaw;
  12. 4 cups (1 L) grated watermelon rind with fruit and green peel removed
  13. 1 cup (250 mL) grated carrot
  14. 1 ½ cup (375 mL) diced fresh pineapple
Instructions
  1. Place watermelon rind on several layers of paper towels to soak up excess fluid while you prepare the dressing and other ingredients.
  2. In a small bowl, blend dressing thoroughly and set aside.
  3. In a medium-sized bowl add dressing, rind, carrot, and pineapple and toss to thoroughly coat.
  4. Makes 4 one-cup servings.
  5. Nutritional Analysis per serving: 122 Calories; 30 percent fat (4grams); 1.5 grams saturated fat; 10 percent protein; 60 percent carbohydrate; 3.3 grams fiber.
The Best of Bridge http://www.bestofbridge.com/
blue cheese bites

Bleu D’Élizabeth Cheese, Dark Chocolate & Date Bites

blue cheese bites

Ever tried blue cheese paired with dark chocolate? It’s divine! These fudge-like squares are deliciously different, and can be stored in the fridge until you’re ready to serve them – perfect for summer nibbling.

This recipe features the 2013 Canadian Cheese Grand Prix winner in the Blue cheese and Organic cheese categories – Bleu D’Élizabeth, a beautiful organic semi-soft cheese from Quebec. But any blue will do – I like to support our local farmers and producers by choosing Canadian cheeses – some of the best in the world!

Bleu D’Élizabeth Cheese, Dark Chocolate & Date Bites
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Ingredients
  1. 6 oz (180 g) dark chocolate
  2. 6 oz (180 g) pitted Medjool dates
  3. 3 oz (90 g) Bleu d’Élizabeth or other good-quality Canadian blue cheese, coarsely chopped
  4. Cocoa, for dusting
Instructions
  1. Melt chocolate in a double boiler over simmering water. Let cool.
  2. Process dates and cheese in a food processor until coarsely chopped.
  3. Add melted chocolate and process until well combined.
  4. Spoon mixture into a loaf pan lined with plastic wrap.
  5. Refrigerate at least 30 minutes. Cut into bite-sized pieces.
  6. Sprinkle with cocoa, and serve.
The Best of Bridge http://www.bestofbridge.com/
Watermelon-Salsa

Watermelon Salsa

Watermelon-Salsa

In case you haven’t tried it, finely chopped watermelon is a great addition to salsa – juicy, crunchy, slightly sweet; a refreshing contrast to the chilies, black beans, corn and spice. It tames the heat, and lightens it – it’s a great way to use up that enormous watermelon that might be taking up space in your fridge or on your kitchen counter. Serve it with tortilla chips or over grilled chicken or fish.

Watermelon Salsa
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Ingredients
  1. 1 19 oz. (540 mL) can black beans, rinsed and drained
  2. 1 can kernel corn, drained
  3. 1/2 small purple onion, finely diced
  4. 1 jalapeno pepper, seeded and finely minced
  5. 1-2 garlic cloves, minced
  6. 1/4 cup chopped fresh cilantro
  7. 1 tsp. ground cumin
  8. 1 tsp. mild chili powder
  9. juice of 1 lime
  10. 1/4 cup extra virgin olive oil
  11. Salt to taste
  12. 2 cups finely chopped seedless watermelon
Instructions
  1. In a large bowl, stir together everything except the watermelon. Add watermelon and gently fold to combine. Chill for a few hours to allow the flavours to meld before serving.
The Best of Bridge http://www.bestofbridge.com/

Orzo Salad with Cherries and Lime Vinaigrette

Orzo Salad with Cherries and Lime Vinaigrette

We love a good picnic salad. This one is made with orzo pasta and takes full advantage of summer cherry season. Feel free to use other fresh produce if you have it — strawberries would also work well and the kernels off of a fresh ear of corn would also be a tasty addition.
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Chicken-citrus-quinoa-salad-1

Quinoa Salad with Chicken, Avocado & Oranges

Chicken-citrus-quinoa-salad-1

I love a big quinoa salad – not least of all because quinoa can be cooked and kept in the fridge to dole out into nutrient-dense salads all summer long. It’s gluten free, high in protein and fibre, and as technically a seed, it’s lighter in texture than most whole grains.

This combination makes use of leftover roast chicken (or pick one up at the deli if it’s too hot to cook) – try adding just about anything in season, or from your garden.

Quinoa Salad with Chicken, Avocado & Oranges
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Ingredients
  1. 1 cup quinoa
  2. 1-2 cups chopped or shredded roast chicken
  3. 1 avocado, peeled and diced
  4. 1 orange, peeled and chopped
  5. 1/4 cup finely chopped purple onion
  6. a handful of torn cilantro
  7. toasted almonds (optional)
Dressing
  1. 1/4 cup canola or olive oil
  2. 3 Tbsp. lime juice or rice vinegar
  3. 1 tsp. grainy or Dijon mustard
  4. 1 tsp. honey
  5. 1/4 tsp. curry powder or paste
Instructions
  1. Rinse the quinoa in a fine sieve and cook in a pot of boiling water for 12 minutes, or until just tender. Drain well in the sieve, return to the pot and cover with a tea towel; set aside to cool.
  2. Transfer it to a shallow bowl and add the chicken, avocado, orange, onion and cilantro. In a small jar, shake together the oil, lime juice or rice vinegar, mustard, honey and curry powder or paste. Drizzle over the salad and toss to coat. If you like, sprinkle with toasted almonds. Serves 6.
The Best of Bridge http://www.bestofbridge.com/
Prosciutto-Brie-Bundles

Prosciutto-wrapped Brie & Watermelon

Prosciutto-Brie-Bundles

It’s patio season – which means having some great nibbles in your repertoire that are easy to pull out and assemble without turning on the oven. These little bundles of joy are similar to the prosciutto wrapped melon of the eighties – the addition of a chunk of creamy brie puts them over the top.

Prosciutto-wrapped Brie & Watermelon
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Ingredients
  1. 24 1 inch thick cubes of seedless watermelon
  2. 24 1 inch square thin slices of brie (the same dimensions as the watermelon)
  3. 24 thin slices prosciutto
Instructions
  1. Place a piece of Brie on top of each watermelon square and wrap each with a slice of ham. Pinch ham together at the top to form a bow. Secure with a frilly toothpick (or not). Done.
The Best of Bridge http://www.bestofbridge.com/