Hey y’all, I’d like to introduce you to another contributing editor, Sandy Smith from gorgeous Vancouver, British Columbia. Sandy is a dear friend and neighbor of my mother’s as well as a fan of P&B. And she so kindly contributed three recipes to me, which I’d love to share with you. I have yet to try them out myself but they’re guaranteed to get your guests licking their bowls! Enjoy!
2 heaping tsp dijon mustard
2 tsp red wine vinegar
1 tsp anchovy paste
1 T lemon juice
5 T olive oil
dash of worsteshire sauce
1-2 crushed garlic cloves
1 T parmesan cheese
Romaine Lettuce to serve 4
Whip first 7 ingredients with bamix, (attachment with holes in it) hand blender or whisk. Or put in jar & shake. Stir parmesan cheese into dressing just before serving, (or add separately to salad ) then add dressing to salad, add croutons and toss.
1 green (not ripe) mango, peeled & sliced thinly
½ – 1 cucumber, seeded, sliced thinly
Slice mango & cucumber into similar size long matchsticks
1 – 2 red onions, sliced thinly
1 cup cilantro leaves, chopped slightly
20-30 snow peas trimmed, halved, depending on size
1 to 1½ cups bean sprouts
Combine ingredients in a large bowl. Adjust amount of veggies, as you like.
Lime & Vinegar Dressing
1/4 cup limejuice (1 large lime)
1/4 cup rice vinegar
2 tsp sesame seed oil
Place ingredients into a screw-top jar.
Shake well then pour over salad.
Toss gently to combine.
4 ripe apples
1/2 cup walnuts (chopped)
1/4 cup bleu cheese (crumbled)
Bring beets to a boil in a large pot of water then reduce heat and simmer until tender enough to insert a fork easily. Remove from heat, strain and set aside to cool. Chop apples into 1/4 inch cubes, removing core and seeds.
Once beets have cooled cut away the outer skin, then chop them into 1/4 in. cubes. In a bowl combine beets, apples, chopped walnuts, crumbled blue cheese & dressing, toss lightly until just coated. Transfer to a serving dish and garnish with fresh mint.
2 parts extra virgin olive oil
1 part balsamic vinegar
1 tsp country mustard (or Dijon)
1 tsp honey
Salt and pepper to taste
In a small bowl combine oil, vinegar, mustard, honey, salt and pepper. Wisk vigorously until just combined. This dressing can be made up to a day ahead, then kept covered in the refrigerator, just make sure you re-mix it up before using. Serves 4