Ingredients

• 4 large beets, peeled and stems trimmed
• 2 tbsp (30 mL) olive oil
• Salt and pepper
• 1 bunch of green onions, tops and stem ends trimmed
• 1 cup (250 mL) orange juice
• 1 tbsp (15 mL) finely minced shallots
• 1 tsp (5 mL) Dijon mustard
• 2 tbsp (30 mL) garlic white wine vinegar
• 1 cup (250 mL) extra-virgin olive oil
• 1 bag mixed field greens
• 1 Granny Smith apple, cored, cut in half and thinly sliced
• 4 oz (125 g) goat cheese
• 1/2 cup (125 mL) toasted whole cashews

Directions

Preheat the oven to 400 F (200 C). Toss the beets with olive oil and season with salt and pepper. Place on a baking sheet and roast in oven until tender, about 1 hour (depending on size of beets). Remove beets from oven when tender and let cool. When cooled, cut into quarters and set aside.

Preheat a grill pan set over medium heat. Cut each green onion in half horizontally. Drizzle with olive oil and season with salt and pepper. Place the onions, cut side down, on the grill and cook for 1 minute. Rotate the onions a quarter turn and grill 1 minute longer. Remove onions from the grill and allow to cool completely. Once cool, roughly chop and reserve. Place orange juice in a small pot set over medium heat. Cook until reduced by half; remove from heat and let cool. Combine onions, shallots, Dijon mustard, orange juice and vinegar; slowly drizzle in the olive oil and using a whisk, blend until completely mixed. Season the vinaigrette with salt and pepper.

TO ASSEMBLE:
Combine the mixed greens, apples, goat cheese, cashews and the beets in a large
bowl. Drizzle with vinaigrette, toss, and serve immediately.

Serves 4

Credit: Brandon Boone

Ingredients

• Orange Vinaigrette:

  • 1/4 cup (60 mL) extra virgin olive oil
  • 3 tbsp (45 mL) balsamic vinegar
  • 1 tbsp (15 mL) honey
  • 2 tbsp (30 mL) freshly squeezed orange juice
  • 1 tsp (5 mL) grated orange zest

• Candied Walnuts:

  • Nonstick vegetable spray
  • 1 tbsp (15 mL) honey
  • 2 tsp (10 mL) white sugar
  • 1/2 cup (125 mL) whole walnuts

• Tomato & Asparagus Salad:

  • 8 asparagus spears
  • Romaine or any green leaf lettuce
  • Freshly shaved Parmesan cheese
  • 4 Roma tomatoes, quartered
  • Salt and pepper to taste

Directions

Orange Vinaigrette:
Combine olive oil with vinegar and honey; add orange juice, orange zest and mix well. Cover and let stand for 15 minutes so flavours can blend.

Candied Walnuts:
Preheat oven to 325 F (160 C). Spray a baking sheet with vegetable spray. Combine honey and sugar in a small bowl; add walnuts and toss to coat. Spread nuts on baking sheet and bake until honey and sugar mixture is bubbling, about 15 minutes. Cool completely on baking sheet.

Tomato & Asparagus Salad:
Fill a medium-sized pot with water and bring to a boil. Blanch asparagus in boiling water until al dente, about 3 minutes. Remove asparagus from water and cool in ice water. Place lettuce leaves on a plate and top with shaved Parmesan cheese. Add tomatoes. Discard stems from asparagus and place tips between tomatoes; sprinkle with candied walnuts.

Drizzle Orange Vinaigrette over salad and season with salt and pepper.

Serves 2

NORMA SCHMILL DE FRENCH SUGGESTS SUBSTITUTING FLANK, PORK OR BEEF SKIRT STEAK FOR THE CHICKEN

Ingredients

• 3 chicken breasts or thighs, cooked and shredded
• 1 purple onion, finely diced
• 3 medium Roma tomatoes, finely chopped
• 1 bunch cilantro, chopped
• 1 jalapeño pepper, chopped
• 1/4 cup (60 mL) cider vinegar
• 1/2 cup (125 mL) extra virgin olive oil
• Salt and pepper to taste
• 1 avocado, thinly sliced for garnish
• 1 cup (250 mL) double cream or Devonshire cream
• 1 cup (250 mL) feta cheese, crumbled
• 12 tostadas

Directions

Mix together the chicken, onion, tomatoes, cilantro, pepper, vinegar, oil and add salt and pepper to taste. Cover and chill for 2 hours. Garnish with avocado, cream and feta. Serve with tostadas.

Serves 6

Credit: Norma Schmill de French

Ingredients

• Dressing

  • 1/4 cup (60 mL) horseradish
  • 1/4 cup (60 mL) chopped chives
  • 1/4 cup (60 mL) sour cream
  • 1/2 cup (125 mL) buttermilk
  • Salt and pepper to taste

• Salad

  • 1/2 head of iceberg lettuce
  • 1 head of radicchio
  • 8 oz (250 g) arugula
  • 1/2 baguette, sliced
  • 1/2 cup (125 mL) garlic butter
  • 2 tbsp (30 mL) olive oil
  • 4, 4 oz (125 g) lobster tails, butterflied
  • 4, 4 oz (125 g) beef tenderloin steaks
  • 1/2 cup (125 mL) beef stock
  • 1/4 cup (60 mL) Cognac
  • 2 tbsp (30 mL) butter
  • 4 oz (125 g) crumbled Roquefort
  • Salt and pepper

Directions

Dressing:
Combine all ingredients and mix well. Season with salt and pepper, to taste.

Salad:
Tear lettuce and radicchio, toss with arugula. Butter baguette slices with garlic butter and toast until crisp. Season steak and lobster with salt and pepper. Heat olive oil in a large skillet set over medium-high heat. Place steaks and lobster tails in skillet. Brown steaks on one side, flip and repeat; remove from skillet. When lobster is cooked (the shell is red and the meat is firm), remove from pan.

Deglaze pan with stock and reduce until almost dry. Add Cognac and reduce by half. Remove from heat and add butter, whisking to incorporate.

To Assemble:
Toss lettuces with Dressing and arrange on a plate with slices of toasted baguette. Top with steak, then lobster. Drizzle Cognac butter reduction over steak and salad. Top generously with crumbled Roquefort.

Serves 4

Credit: Alex Svenne

Ingredients

• 1/2 green papaya, shredded
• 12 large shrimp, de-veined, shelled, cooked and sliced in half
• 3 tbsp (45 mL) shredded carrot
• 1/4 hot red chile, thinly sliced
• 2 tbsp (30 mL) fish sauce
• 3 tbsp (45 mL) boiling water
• 3 tbsp (45 mL) white sugar
• 2 tbsp (30 mL) fresh lime juice
• 1/4 tsp (2 mL) chilli sauce
• 10 Thai basil leaves*
• 2 tbsp (30 mL) chopped peanuts
• * available from Asian grocery stores

Directions

Peel and shred papaya using the large holes on a box grater. Rinse in cold water and press dry. In a large bowl, combine papaya, shrimp, carrot and chile. Pour in fish sauce and stir. In a separate bowl, mix water, sugar, lime juice and chilli sauce. Add to papaya mixture and stir to combine. Divide salad into 2 portions and top with Thai basil leaves and peanuts. Serve immediately.

Serves 2

CHEF PATRICK DUNN SAYS THE JUICINESS OF THIS SALAD DEPENDS LARGELY UPON THE RIPENESS OF THE FRUIT. ADD A SPRINKLE OF BROWN SUGAR IF THE PAPAYAS ARE UNDER-RIPE

Ingredients

• 3 small ripe papayas, peeled and cubed into quarter-sized pieces
• 1/2 cup (125 mL) roasted cashews, roughly crushed
• 1/2 red bell pepper, seeded and cut into quarter-sized cubes
• 1 carrot, peeled and shredded
• 1/4 cup (60 mL) roughly torn fresh mint leaves
• 2 tbsp (30 mL) fresh lime juice
• 1 tsp (5 mL) fish sauce
• 1 tbsp (15 mL) peanut or grape seed oil
• Brown sugar to taste, optional

Directions

Combine papayas, cashews, pepper, carrot and mint in a bowl. Whisk together the lime juice, fish sauce and oil. Add the vinaigrette to the fruit and vegetables, mix gently and taste. Add brown sugar if needed.

Serves 6

Credit: Chef Patrick Dunn

Ingredients

• Wasabi Vinaigrette

  • 1 tbsp (15 mL) wasabi
  • 2 tbsp (30 mL) rice vinegar
  • 1 lemon
  • 1 tbsp (15 mL) honey
  • 1/3 cup (75 mL) grape seed oil
  • 2 tbsp (30 mL) edamame (fresh soybean)
  • Salt and pepper

• Ancient Grain Salad

  • 1/4 cup (60 mL) kamut kernels
  • 1/4 cup (60 mL) spelt kernels
  • 2 tbsp (30 mL) quinoa kernels
  • 1 shallot, chopped
  • 1 garlic clove, minced
  • 2 tbsp (30 mL) edamame (fresh soybean)
  • Salt & Pepper

• Seaweed Salad

  • 2 tbsp (30 mL) chopped mixed herbs (such as chives, chervil, parsley)
  • 2 tbsp (30 mL) mixed sprouts (such as bean, alfalfa, etc.)
  • 2 oz (60 g) fresh seaweed* or 1 oz (30 g) dried
  • Lemon oil

Directions

Wasabi Vinaigrette:
Combine all ingredients in a blender and process until very smooth. Season with salt and pepper; strain through fine mesh sieve and reserve.

Ancient Grain Salad:
Keeping grains separate, place into three different bowls. Cover each grain with cold water and soak for 12 to 24 hours. Blanch soybeans and peel outer layer, reserving beans. In a large pot of boiling salted water, cook grains individually until tender. Remove from boiling water; rinse with cold water and drain. Add chopped shallot, garlic and edamame. Add part of the wasabi vinaigrette to bind the grains together. Season to taste.

Seaweed Salad:
Combine herbs with sprouts. Chop fresh seaweed into very thin slices; add to the herb mixture.

To Assemble:
Place 2 tbsp (30 mL) of the Wasabi Vinaigrette in the centre of each plate. On the vinaigrette place a 3″ (8 cm) ring and pack in 1/3 cup (75 mL) of the grain mixture; remove ring. Season the Seaweed Salad with lemon oil and place on top of the Ancient Grains.
Serve chilled.

Serves 4

Ingredients

• 2 large, very ripe tomatoes, cored, seeded and chopped
• 3 tbsp (45 mL) finely diced white onion
• 1/4 cup (60 mL) cilantro leaves, roughly chopped
• 1 jalapeño, stemmed and finely chopped
• 1 tsp (5 mL) oregano
• Juice of 1 lime
• 1 tsp (5 mL) honey
• Sea salt

Directions

Combine all ingredients in a mixing bowl; season with salt to taste. Mix well and let rest, covered for 10 minutes before serving.

Serves 2 Cups

Credit: Brandon Boone

Ingredients

• Dressing:

  • 8 oz (250 g) softened cream cheese
  • 3/4 cup (175 mL) mayonnaise
  • 1/4 cup (60 mL)orange juice
  • 1/4 cup (60 mL) lemon juice
  • 2 tbsp (30 mL) honey (may use sugar)
  • 1 orange for garnish

• Salad:

  • 1 large head cabbage, washed and shredded
  • 2 medium carrots, shredded
  • 4 celery stalks, finely chopped
  • 1 cup (250 mL) raisins, washed
  • 2 large oranges, peeled and chopped
  • 1 cup (250 mL) slivered almonds
  • Pepper to taste

Directions

Dressing:
Put all ingredients in a blender and mix well.

Salad:
Place all ingredients into a large bowl. Pour dressing over salad just before serving and garnish with thinly sliced quartered orange pieces.

Serves 10

Ingredients

• 1 cup (250 mL) fresh pineapple, peeled, cored, sliced and cut into small wedges
• 1 can mandarin oranges, drained and rinsed
• 1 jalapeño, stemmed, seeded and minced
• 1/2 red onion, finely diced
• 1/4 cup (60 mL) fresh cilantro, stemmed and roughly chopped
• 1 can black beans, drained and rinsed
• 5 ripe Roma tomatoes, cored, and thinly chopped
• Juice of 1 lime
• Salt and pepper

Directions

Combine all ingredients in a large mixing bowl. Toss to combine and season with salt and pepper. Cover and chill for about 15 to 20 minutes. Serve with blue and gold tortillas.

Serves 2 1/2 cups

Credit: Brandon Boone