Limoncino Salad Dressing
Limoncino Vinegar is so much sweeter than other flavoured vinegars. A product of Italy, it is found in specialty stores, distributed by Preferisco Foods Ltd., Vancouver.
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Salad
Basic French Vinaigrette
Basic French Vinaigrette is not to be confused with bottled French Dressing! This vinaigrette pops and is absolutely delicious. All the dressing needs is to be tossed with simple, leafy greens. Tossing with your hands is the best way rather than with salad tongs.
Granny Smith Baby Greens Salad
Granny Smith apples are available year-round, but we tend to use them in salads during fall and winter months. Cranberries dried with apple juice pair beautifully with pumpkin seeds and chèvre.
Potato, Corn and Asparagus Salad
The Farmer’s Market had fresh vegetables well into the fall! This salad is hearty enough to be the only side along grilled meat and definitely earns a spot on the summer picnic buffet. Fresh corn cut from the cob makes all the difference.
Creamy Caesar Salad
Caesar Salad is a classic salad anytime of the year and accompanies so many of our meals, or it is the meal! This is a creamier version for those who prefer.
Mediterranean Turkey Meatballs
Any combination of Mediterranean herbs you like will work in this meatball recipe. Common herbs include basil, oregano, chives, sage, parsley, tarragon, and rosemary.
Grilled Chicken Caesar Sandwich
These sandwiches always appear on a busy, hot summer day. Tasting very much like the Chicken Caesar Salad but with a grilled bun.
Belgian Endive Salad
Belgian Endive is a bit of an acquired taste. A little bitter, it is especially used in French inspired salads, for crudities, and braised or grilled. Use any nuts or seeds you have on hand or prefer.
Grilled Tenderloin with Marinated Tomatoes
Simple meals are the best for hot days! Summer along with smoke from forest fires arrived here all in the same week. We went from braising to barbecuing in a matter of days. Grill baguette or buns to serve alongside this quick and easy meal.
Red Wine Vinaigrette
Although using oil and vinegar to dress vegetables is as old as Ancient Greece and Rome, it became popular as a French dressing by the 1700’s.