Kale and Brussels Sprout Slaw


Kale and Brussels Sprout Slaw
Serves 6
  1. Dressing
  2. 1⁄4 cup olive oil 60 ml
  3. 2 TBSP freshly squeezed lemon juice 30 ml
  4. 2 TBSP cider vinegar 30 ml
  5. 1 TBSP grainy or Dijon mustard 15 ml
  6. 1 TBSP liquid honey 15 ml
  7. Salad
  8. 5 cups loosely packed kale 1.25 L
  9. 8 large Brussels sprouts ends trimmed
  10. 1 small apple diced
  11. 1⁄3 cup crumbled feta cheese 75 ml
  12. 1⁄3 cup chopped pecans, toasted 75 ml
  13. (see tip, below)
  1. Dressing: In a small bowl or jar, whisk or shake together oil, lemon juice, vinegar, mustard and honey.
  2. Salad: Pull the kale leaves off the stalks and discard the stalks. Stack and thinly slice the leaves. Halve the Brussels sprouts lengthwise and thinly slice. In a large bowl, combine kale, Brussels sprouts, apple and feta. Drizzle with dressing and toss to combine. Serve sprinkled with pecans.
  1. Tip: Toast pecans in a small dry skillet over medium heat, shaking the pan often, until pale golden and fragrant. Let cool before adding to your salad.
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Killer Coleslaw



Killer Coleslaw
  1. Salad
  2. 1⁄2 cabbage, chopped 1⁄2
  3. 5 green onions, chopped 5
  4. 1⁄4 cup slivered almonds, toasted 60 mL
  5. 1⁄4 cup sunflower seeds, toasted 60 mL
  6. (or sesame seeds)
  7. 1 package (3 oz/85 g) Japanese 1
  8. noodle soup mix (save seasoning
  9. package for dressing)
  10. Dressing
  11. 1⁄4 cup rice (or white) vinegar 60 mL
  12. 1⁄4 cup salad oil 60 mL
  13. Seasoning package from noodles
  1. Combine all salad ingredients except noodles. Before serving, crush noodles, combine with salad ingredients and toss with dressing.
  1. Serves 6
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Spring Borscht

It’s called Spring Borscht, but be sure to make this in the summer and  Fall, when fresh beets can be found everywhere

Spring Borscht
Serves 6
  2. 10 to 12 medium beets, cubed or shredded 10 to 12
  3. 1 medium onion, chopped 1
  4. 3 to 4 medium carrots, chopped 3 to 4
  5. 1 medium potato, peeled and chopped 1
  6. 1 small cabbage, shredded 1
  7. 2 tbsp fresh chopped dill 30 mL
  8. 1 tbsp pickling spice 15 mL
  9. 1 10-oz (284 mL) can tomato soup 1
  10. Low-fat sour cream for garnish
  2. Place vegetables and spices in a 4-quart (4 L) Dutch oven, cover with water and cook until tender. (the pickling spices can be tied in a cheesecloth or placed in a tea leaf holder.) Add the tomato soup. Serve with 1 tbsp (15 mL) of sour cream.
  3. Serves 6.
  4. Note: If the beets are mature, cook them in their skins, remove and cool. Pop off skins, cube or shred and add back to the soup.
  5. Common knowledge is a source cited for a fact you just made up.
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Casablanca Chicken Soup

Fragrant and nourishing. A salad to start, a bowl Of soup and fresh crusty bread.Dinner is served! And we think Bogie would approve

Casablanca Chicken Soup
  1. Fragrant and nourishing. A salad to start, a bowl of soup and fresh crusty bread. Dinner is served!
  2. 2 bone-in chicken legs, skin removed 2
  3. 1 can (14 to 19 oz/398 to 540 mL) 1
  4. chickpeas, drained and rinsed
  5. 1 tbsp vegetable oil 15 mL
  6. 2 onions, finely chopped 2
  7. 4 cloves garlic, minced 4
  8. 2 tsp ground cumin 10 mL
  9. Salt and pepper
  10. 1 can (28 oz/796 mL) whole tomatoes, 1
  11. with juice
  12. 1 2-inch (5 cm) cinnamon stick 1
  13. 1 tbsp granulated sugar 15 mL
  14. 2 cups chicken broth 500 mL
  15. 1 cup chopped drained roasted red 250 mL
  16. bell peppers (see tip, page 77)
  17. 1⁄4 tsp cayenne pepper 1 mL
  18. 1 tbsp freshly squeezed lemon juice 15 mL
  19. 2 cups packed baby spinach 500 mL
  1. Place chicken and chickpeas in a 4- to 6-quart slow cooker. In a large saucepan, heat oil over medium heat. Add onions, garlic, cumin, 1 tsp (5 mL) salt and 1⁄4 tsp (1 mL) pepper; cook, stirring, for 3 minutes. Stir in tomatoes, cinnamon stick, sugar and broth, breaking tomatoes up with a spoon. Pour over chicken mixture. Cover and cook on Low for 5 to 6 hours or on High for about 21⁄2 to 3 hours, until juices run clear when chicken is pierced. Transfer chicken to a cutting board and use two forks to shred meat, discarding bones. Return shredded chicken to slow cooker and stir in roasted peppers, cayenne and lemon juice. Cover and cook on High for 20 minutes, until steaming. Add spinach and stir until wilted. Adjust seasoning with salt and pepper, if desired.
  2. Serves 6.
  1. Tip: Chicken legs are a thrifty and tasty choice for the slow cooker. It’s worth buying them when they’re on sale and popping them in the freezer. Since legs don’t look particularly appealing on a plate, we mostly use them in soups and shred the cooked chicken off the bone before serving.
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Arizona Fruit Salad

Great with Mexican Fare !

Arizona Fruit Salad
  1. Salad
  2. 1 avocado 1
  3. 2 tbsp lime juice 30 mL
  4. 1 papaya 1
  5. 2 oranges 2
  6. 1 grapefruit 1
  7. 1 small red onion 1
  8. 1⁄2 pomegranate (optional) 1⁄2
  9. Dressing
  10. 2 tbsp orange juice 30 mL
  11. 2 tbsp lime juice 30 mL
  12. 2 tsp liquid honey 10 mL
  13. 1⁄4 tsp hot pepper flakes 1 mL
  14. 1⁄2 cup vegetable oil 125 mL
  15. 1 head romaine lettuce 1
  16. Fresh Fruit Dressing
  17. Low-cal – tastes great right out of the jar!
  18. 2⁄3 cup plain yogurt 150 mL
  19. 1⁄4 cup vegetable oil 60 mL
  20. 2 tbsp frozen orange juice concentrate 30 mL
  21. 2 tbsp liquid honey 30 mL
  22. 1⁄2 tsp grated orange zest 2 mL
  23. Combine all ingredients and mix well. Refrigerate overnight in a sealed container.
  24. Makes about 11⁄4 cups (300 mL).
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  1. Salad: Peel and slice avocado. Sprinkle with 1 tbsp (15 mL) lime juice. Peel, seed and slice papaya thinly. Sprinkle with remaining lime juice. Peel oranges and grapefruit. Cut fruit into segments. Slice red onion. In a large bowl, combine avocado, papaya, orange and grapefruit segments and onion. Set aside. If using pomegranate, scoop out seeds and set aside.
  2. Dressing: Whisk together orange juice, lime juice, honey, pepper flakes and oil.
  3. To serve: Pour dressing over fruit and toss well. Spoon onto lettuce-lined platter. Sprinkle pomegranate seeds over all. Serves 6 to 8.
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Golden Cauliflower Cashew Soup

This soup combines a mild spiciness with the natural sweetness of cauliflower. For a more fiery flavor, use hot curry paste. Serve with warm buttered naan

Golden Cauliflower Cashew Soup
  1. 1 tbsp vegetable oil 15 mL
  2. 1 onion, chopped 1
  3. 1⁄2 cup roasted unsalted cashews 125 mL
  4. 2 tbsp mild or medium Indian curry paste 30 mL
  5. 1 large russet potato, peeled and diced 1
  6. 4 cups cauliflower florets 1 L
  7. (about 1 lb/500 g)
  8. Salt and freshly ground black pepper
  9. 4 cups reduced-sodium chicken broth
  10. 1 tbsp liquid honey 15 mL
  11. 1⁄2 to 2% or whole milk, warmed 125 to
  12. 1 cup 250 mL
  13. 1 tbsp freshly squeezed lime juice 15 mL
  14. Chopped toasted cashews
  1. In a large saucepan, heat oil over medium heat. Sauté onion for about 5 minutes or until softened. Add cashews and curry paste; cook, stirring, for 15 seconds or until fragrant. Stir in potato, cauliflower, 1⁄2 tsp (2 mL) salt, pepper to taste, broth and honey; increase heat to high and bring to a boil.
  2. Reduce heat and simmer for about 15 minutes or until vegetables are tender. Using an immersion blender, or in a food processor or blender in batches, purée soup until smooth. Return to pan, if necessary. Gradually stir in enough of the warmed milk that the soup is just thick enough to coat the back of a spoon. Reheat over low heat, stirring constantly, until steaming. Do not let boil or milk may curdle. Just before serving, stir in lime juice. Taste and adjust seasoning with salt and pepper, if desired. Serve garnished with chopped cashews.
  1. Tip: Indian curry pastes are now widely available and can usually be found in the Asian foods aisle. We particularly like the Patak’s brand of pastes, which come in mild, medium and hot. Curry paste is preferable to curry powder because the spices are preserved in oil and have a more authentic, less harsh taste. Once opened, jars of curry paste will keep in the refrigerator for up to 6 months.
  2. Tip: If you use a salt-free stock or broth, you may want to add more salt to the soup.
  3. Tip: Warming the milk before adding it to the soup helps prevent it from curdling.
  4. Make Ahead: Let cool for 30 minutes, then refrigerate, uncovered, in a shallow container until cold. Cover tightly and keep refrigerated for up to 2 days. Reheat slowly. We don’t recommend freezing this soup.
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