Brussel Sprouts are not my favourite vegetable by any means. Sometimes if they are roasted & seasoned with maple syrup….haha….I can eat them! But I do like them raw in this salad. Paired with Kale, this is so healthy & fresh.
Continue reading “Brussel Sprout & Kale Slaw”
Don’t let the word Vegan scare you !!! This cake is delicious. it does not have any eggs or diary which is why it is vegan of course. But, everyone ate it & did not even realize, not that it should matter really, but you know how it is, some people are leery of new things. At first there were a few skeptics, but once they tasted it …. they were won over by the rich chocolate flavour of this cake.
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I picked up a beautiful purple cabbage at my local farmers market. It is small which is just the right size for Murray & I
Continue reading “Purple Cabbage Slaw”
UPDATED FEB/23
I have been making gefilte fish from scratch for years, but only make it twice a year. Rarely do I buy the pre-made frozen logs, though I like to have one on hand in the freezer “just In case”.
Continue reading “Gefilte Fish in the Instant Pot”
These salmon patties are a staple in our house. I keep a couple of cans of salmon in the pantry to whip up these patties for dinner anytime. They are good as the main in a meal, on a bun as a burger or cold from the fridge.
Continue reading “Quick Salmon Patties”
I had some broccoli crowns in the fridge, some carrots and purple cabbage so I decided to make it all into a salad. It turned out really nicely. The key, Murray says, is to cut the broccoli up into small pieces. The dressing is slightly sweet with the addition of maple syrup. I have changed the type of vinegar in the dressing from the original recipe which I got from a friend. Served this with some salmon patties last night, but of course it will pair as a side with anything.
Here is the recipe
Chopped Broccoli Salad
serves 4 as a side dish
SALAD
2 1/2 cups chopped broccoli, cut into small pieces
1 cup purple cabbage, sliced thinly than diced
1 carrot, finely grated
1/2 cup dried cranberries *** this is also good with currants
1/2 – 1 cup of toasted sunflower seeds *
DRESSING
1 tbsp Dijon mustard
1/4 cup maple syrup
1/4 cup white wine vinegar
1/2 olive oil
1 small shallot, finely chopped
juice of 1 lemon
salt and pepper
Method
1 .Combine the shopped broccoli, purple cabbage, grated carrot and dried cranberries together in a medium size bowl
2. In an ungreased skillet, gently toast the sunflower seeds. shake the skillet often to make sure they toast evenly. Cool slightly then add to the broccoli mixture.
3. Mix the dressing ingredients together. I like to mix my salad dressings in a jar and shake to combine.
This dressing recipe makes more than you need for this amount of salad so use any amount to suit your taste.
Enjoy!
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