This coleslaw has been really really popular with everyone that’s tried it. The cider vinegar adds a really nice sweetness. I like to serve coleslaw with heavier meats such as pulled pork (recipe here) sandwiches, but my family likes to eat it on its own as a snack too.
Years ago, Ed’s mom introduced me to her ketchup soup. I couldn’t get enough of it! It’s sweet and sour and hearty. I am very grateful to her for telling me how she makes it. Hopefully you’ll like it too!
I made up a Southern style picnic basket for Ed and I last weekend. The weather didn’t cooperate so we had to enjoy it indoors, but Ed loved it nonetheless. I’ve shared our menu and some recipes, as well as some other Southern picnic menu ideas below. Feel free to add more suggestions in a comment! (See here for French picnic (pique-nique) menus!)
Originating from Ukraine, borscht is a soup that is made with beets as the main ingredient. Surprisingly, you may find borscht or even Russian borscht (“loh sung tong” / “lor sung tong”) on the menus of some Hong Kong style diners. The borscht served in these Chinese restaurants is more like a hot and sour vegetable soup with tomatoes and/or tomato paste as the main ingredient(s). It’s delicious and my siblings and I love it. In fact, every time my brother sees me, he asks me when I’m going to make more of this soup for him. I made it for my housemate recently and she asked for the recipe. Every Chinese restaurant makes their borscht slightly differently, so feel free to add whatever vegetables you like. The following recipe was created to taste just like the soup that’s served at our favourite Hong Kong style diner in Markham, ON.
I had a lot of miso paste leftover from making miso soup (recipe here), so I made a miso salad dressing for a Japanese restaurant style salad. Note that you could omit the carrot and use the rest of the ingredients (adjusted to your taste) to make a simpler miso salad dressing. I served this with miso soup and chicken teriyaki with a stir fried bean sprout medley (recipe here).
Miso soup is a simple Japanese soup that consists mainly of dashi stock and miso paste. Miso paste is available in a variety of colours (ie. yellow or red) and flavours (ie. salty or sweet). Additional ingredients, such as seaweed, tofu, mushrooms, and/or pork, are often added to this soup. Although instant miso soup powders are widely available, this soup is very easy to make (minus the MSG and preservatives). Traditionally, wakame is the seaweed of choice, but this time, I used dulse, a red seaweed that I bought in Halifax, Nova Scotia, Canada (photo below). See my post on how to use dulse here.
Quinoa is high in nutrients and an excellent plant-based source of protein. I usually make quinoa salads in the warmer months. But in the fall and winter, I like to enjoy this quinoa salad warm. I love the contradicting textures and flavours of this healthy and filling dish. For example, I love the creaminess and richness of the goat cheese, the crunch from the nuts, the sweetness and chewiness of the raisins, and the crisp sour bites of apple. See my other quinoa recipes here and here.
I have compared quinoa purchased from Bulk Barn to Bob’s Red Mill organic quinoa. I found that Bob’s Red Mill organic quinoa held its shape more firmly, had a better texture, and tasted better. So in my opinion, it is worth it to pay [much] more for the brand name product.
This is an asian inspired noodle salad that Ed loves to eat. Similar versions of this dish are sometimes referred to as “dragon noodles”. It is served cold or at room temperature and is great for picnics or pot lucks. I love the toasted sesame oil but I have to warn you, the noodles themselves are high in calories! You could easily add julienned and stir fried onions, red pepper, carrots, broccoli florets and/or whole snow peas to this if you wanted more colour and texture.
Caesar salads are very popular in my home. They’re Ed’s favourite and I enjoy them too even though I’m not a big fan of leafy salads. I like to make my own bacon bits and croutons (see my crouton recipe here). Here I share with you my favourite caesar dressing recipe.
Ed loves caesar salads, so every now and then I’ll make a batch of homemade croutons for him. (See my recipe for caesar dressing here.) Making croutons is also a great way to use up old bread so you don’t have to waste food. I prefer using baguettes for this but any bread will work. Just keep in mind that the denser the bread, the harder the croutons will be on your teeth.
Quinoa is high in nutrients and an excellent plant-based source of protein. Since it is basically flavourless, it is very versatile for salad making. You can use whatever vegetables, herbs, cheeses, vinaigrette, etc. that you like. Here I’ve made a greek style quinoa salad. See my other quinoa recipes here and here.
I have compared quinoa purchased from Bulk Barn to Bob’s Red Mill organic quinoa. I found that Bob’s Red Mill organic quinoa held its shape more firmly, had a better texture, and tasted better. So in my opinion, it is worth it to pay [much] more for the brand name product.
In an attempt to reduce the amount of meat that I eat, I started making quinoa salads more regularly since quinoa is high in nutrients and an excellent plant-based source of protein. I have compared quinoa purchased from Bulk Barn to Bob’s Red Mill organic quinoa. I found that Bob’s Red Mill organic quinoa held its shape more firmly, had a better texture, and tasted better (even though both sources of quinoa are basically flavourless). So in my opinion, it is worth it to pay [much] more for the brand name product.
This variation of quinoa salad was inspired by mango ceviche (recipe here). See my other quinoa salad recipes here and here.
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