GourmAndrea

Mighty Grain Salad

This is  great salad! Chewy,Delicious & Incredibly healthy. I got this recipe from The Stop Cookbook it is a community food center located in Toronto. My mom and I have made a lot of adaptions to this recipe so I will post that recipe only because it is quite a bit different than the original. We are currently still tweaking it to our liking so I will edit this recipe as I make changes. The original recipe is out there if you would prefer to try that.

 

• 4 cups cooked grain; farro&quinoa
• 3tbsp olive oil
• 4 tbsp apple cider vinegar
• 1 tsp cumin
• 1 tsp coriander
• 1 tsp curry
• 1 1/2 tsp diamond crystal salt OR 3/4 tsp table salt
• 2 cups finely diced carrots
• 2 cups finely chopped bell peppers
• 1/2 cup each of parsley and scallions, finely chopped
• 1 (540ml) can of chickpeas rinsed and drained
• 1 handful of toasted pumpkin seeds
• 1 handful of dried fruit cranberries,raisins and apricots
• 1 small handful crumbled feta
• 2 tbsp maple syrup

 Cook grains, mix it all together!

  

Warm Potato Salad

This recipe was in the latest food section of The Edmonton Journal. It is a recipe from the corporate Chef Michel de Laive at A Cappela Catering. The recipes were inspired by River City Roundup for events such as The Canadian Finals Rodeo and Farmfair.

 I changed a few things on this recipe cut the oil back,used light sour cream added more dill, cut the dressing in half (original recipe was way too much) and it still came out crazy rich so if you want to go with original you can find it  here.

Warm Potato Salad (Serves 4-6)

18 baby potatoes halved or quartered if large

1 1/2 tbsp olive oil

Good pinch of salt&pepper

1/2 cup diced yellow onions

 1/2 cup diced smoked bacon (I used bison; delish!)

1 small can of corn

1 clove of minced garlic melted with 1 tbsp butter

1/2 cup shredded parmesan cheese

1/4 cup chopped green onions for garnish

1/4 cup shredded cheddar cheese for garnish

Dressing

1/2 cup mayonnaise

1/4 cup light sour cream

1 tsp lemon juice

2 tsp chopped fresh dill (or more if you love dill :)

Pinch of salt&pepper

1.) Toss potatoes in olive oil salt and pepper and bake at 350 for about 45 min until nice and golden.

2.) Saute the onions,bacon and corn for about 10-15 min.

3.) Toss cooked potatoes in garlic and melted butter mixture. Add the onions,bacon,corn and parmesan cheese.

4.) Toss in the dressing and the top with green onions and cheddar cheese garnish.

Potato Salad

This is the quintessential potato salad. Chances are if you grew up eating "american" style spud salad and are wondering what the heck you did with the recipe??? This is probably it, mmmm delicious and this recipe feeds a small army.

I love to make it for potlucks, family get togethers ect. It is a great choice because it is best made the day beforehand so that leaves more important things for the day of the function; like baking!!!

I originally got the recipe from Recipezaar (now known as food.com) here is the link.

Serves: 8-10

Ingredients

4lbs Potatoes (any waxy kind:red bliss,yukon gold)

5 hard boiled eggs, separated

1 tsp salt,divided

3 green onions, sliced

1 cup mayonnaise

2 tbsp sweet pickle relish

1 tbsp prepared mustard

1/2 tsp pepper

1/2 tsp celery seeds

DIRECTIONS:

1.) Cook potatoes until fork tender then set aside to cool. You may want to rinse with cold water to stop the cooking.

2.) Separate the yolks from the white in the hard boiled eggs and chop the whites up.

3.) Dressing:  Using a fork mash the egg yolks into a small bowl and add 1/2 tsp salt,mayo,pickle relish,mustard,pepper and celery seed and stir it all together.

4.) Cut the potatoes into bite size pieces you can peel them but I like to keep the skins on and then stir in the egg whites, green onions and the other 1/2 tsp of salt.

5.) Gently stir the dressing into the potatoes and chill, overnight is best. Serve with bacon bits if desired.