Committee Salad

We all worked on it and we all love it

Committee Salad
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Ingredients
Dressing
  1. 1/2 cup oil 125ml
  2. 3 Tbsp. red wine vinegar 45ml
  3. 1 Tbsp. fresh lemon juice 15ml
  4. 2 tsp. sugar 10ml
  5. 1/2 tsp. salt 2ml
  6. 1/2 tsp. dry mustard 2ml
  7. 1 garlic clove, crushed
Salad
  1. 2 Tbsp. butter 30ml
  2. 1/2 cup sunflower seeds, shelled 125ml
  3. 1/2 cup slivered almonds 125ml
  4. 1 head leaf lettuce
  5. 2 green onions, finely chopped
  6. 2 mandarin oranges, peeled or
  7. 1-10 oz.can mandarin oranges, drained
  8. 284ml
  9. 1 ripe avocado, peeled and sliced
Instructions
  1. Combine dressing ingredients in a jar, shake to blend. Heat butter in frying pan and saute’ sunflower seeds and almonds until golden brown. Remove from pan and set aside to cool. Prepare remaining ingredients. Add cooled seeds and almonds. Toss with dressing just before serving serves 8 to 10
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Show me a nervous cat and I’ll show you a litter box filled with quicksand.

Pomegranate and Feta Salad

Take this fabulous salad to your next potluck – but bring an extra copy of the recipe (or better yet – a book!) Break the pomegranate apart and pop the seeds out by hand but be sure to ear an apron – the juice stains!

Pomegranate and Feta Salad
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Ingredients
  1. 1 head romaine lettuce, washed and torn
  2. 1 bunch spinach, stems removed, washed and torn
  3. seeds of 1 pomegranate (use dried cranberries if pomegranates are not available)
  4. 1/4 cup toasted pine nuts
  5. 1/2 cup crumbled feta cheese
Dressing
  1. 1/3 cup olive oil
  2. 1 Tbsp. red wine vinegar
  3. 2 Tbsp. maple syrup
  4. 1 tsp. Dijon mustard
  5. 1/2 tsp. oregano
  6. salt and freshly ground pepper
Instructions
  1. Toss lettuce and spinach together in a large salad bowl. Add pomagranate seeds, pine nuts and feta.
  2. Whisk dressing ingredients together and store in refrigerator. Toss with salad ingredients just before serving.
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If it’s true that we are here to help each other, then what exactly are the OTHERS here for?

Napa Cabbage Salad

You MUST make this salad – everyone asks for the recipe and it’s excellent for picnics, buffets – and teenagers! 

Napa Cabbage Salad
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Ingredients
  1. 1 large Napa cabbage(suey choy)cabbage, chopped
  2. 2 bunches green onions, chopped
  3. 1 red bell pepper, seeded and diced
  4. 1/4 cup butter
  5. 1 cup slivered almonds
  6. 2 pkg. chicken-favoured oriental soup noodles with seasoning mix
Dressing
  1. 1 cup vegetable oil
  2. 1/2 cup red wine vinegar
  3. 2 garlic cloves, minced
  4. 2 tsp. soy sauce
  5. 1/3 cup sugar
Instructions
  1. Place chopped cabbage, green onions and red pepper in large salad bowl.
  2. Melt butter in frying pan and saute almonds, broken noodles and seasonings until golden. Add to cabbage mixture and toss.
  3. Shake dressing ingredients in a jar. Pour SOME over salad and toss at least 1/2 hour before serving. NOTE: You will have extra dressing – refrigerate and use again.
  4. Cole’s
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Cole’s Law: Thinly sliced cabbage

Caramelized Onion and Potato Flan

This is one of the first recipes Chef Vincent shared with us for “A Year of the Best” and it’s excellent with ham

Caramelized Onion and Potato Flan
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Ingredients
  1. 2 Tbsp. butter
  2. 2 large onions
  3. 6-8 medium baker potatoes, peeled and thinly sliced
  4. salt and freshly ground pepper to taste
  5. 1/2 -3/4 lb. Emmenthal or Gruyere cheese, grated
Instructions
  1. In large frying pan over medium heat, saute onions in butter until deep golden brown, about 20 minutes. Cook slowly to caramelize.
  2. Grease a 9″x13″ pan or large round baking dish. Layer half the potato slices in a shingle fashion and season. Top with half the onions and Emmenthal. Repeat next layer, ending with cheese. Bake at 350 F. for 50 minutes, or until potatoes are fork tender. Cut in squares or wedges to serve.
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I have to take my paycheque to the bank – it’s too small to go by itself.

Oven-Roasted Autumn Vegetables

You’ll love these flavour combinations

Oven-Roasted Autumn Vegetables
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Ingredients
  1. 1 large sweet potato, peeled and cut into 1″ cubes
  2. 1 fennel bulb, scrubbed, trimmed and cut into wedges
  3. 8 oz. (250 g) small red potatoes, scrubbed and quartered
  4. 6 oz. (170 g) shitake mushrooms, stems removed, cut in half
  5. 4 large shallots, peeled and cut into quarters
  6. 2 Tbsp. olive oil
  7. 1 Tbsp. balsamic vinegar
  8. 1 tsp. coarse salt
  9. 1 Tbsp. balsamic vinegar
Instructions
  1. Preheat oven to 425 F. In a large roasting pan toss sweet potato, fennel, red potatoes, mushrooms and shallots with oil and 1 Tbsp. vinegar and salt. Roast uncovered for 30 – 35 minutes, stirring and tossing once or twice, until vegetables are lightly browned and tender. Place roasted vegetables in a large serving bowl. Sprinkle with 1 Tbsp. vinegar. Serve warm or at room temperature.
Instructions
  1. Preheat oven to 425 F. In a large roasting pan toss sweet potato, fennel, red potatoes, mushrooms and shallots with oil and 1 Tbsp. vinegar and salt. Roast uncovered for 30 – 35 minutes, stirring and tossing once or twice, until vegetables are lightly browned and tender. Place roasted vegetables in a large serving bowl. Sprinkle with 1 Tbsp. vinegar. Serve warm or at room temperature.
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