This coleslaw needs no introduction. Yes, we are loving fall; yes, we still have so many apples that this recipe helps us enjoy them; and yes, it’s as easy as pie to make (I wonder where that saying came from; pie isn’t always easy, right?).
Great as it’s own side dish, or served on top of a protein (we were thinking fish), in any season, this coleslaw is straight up yummy. And no dairy or gluten to be found in it!
Today is the first day of Fall. There’s a lot of chatter from folks about their displeasure that Summer is over, even more chatter that it never really begun, but why not embrace Fall? Fall is cozy sweaters, scarves, soups, stews, and bundled walks with the dog. There’s not much better than that in our opinion. Yay Fall – we love you!
This is a twist on a favorite childhood salad that our mom used to make. That’s right, we ate salads as kids! We also dressed up our various cats as babies, but…we turned out alright (wink, wink).
Back to the salad. Our mom used to make this with packaged Mr. Noodles, including the flavoring, which is loaded with MSG – a known food allergen, and often associated with mild to severe bloating, among other symptoms. Willowtree’s version eliminates the unnecessary chemicals, and is even gluten free. And guess what? Even our mom likes it.
July’s month of grilling recipes has come to an end, but it’s going out with a bang! This Grilled Corn & Tomato Salad is guaranteed to be a hit. It’s a touch spicy, warm, yet light.
You could serve this a few different ways. We suggest serving the corn mixture on top of fresh mixed greens and pea shoots, but you could serve the corn mixture on its own as a small, appetizer salad, or line a fresh tortilla with mixed greens, pea shoots and the corn mixture and serve as a wrap. However you decide, we know it’s going to be your new favorite.
We love warm salads! This one, especially, is a great choice for BBQ’s or casual summer hang outs. It’s super easy to make and you can easily double or triple it to accommodate more guests. A nice alternative to the noodles, if you’re being carb conscious, is fresh butter leaf lettuce. We like how butter leaf lettuce simply seems to melt in your mouth, similar to the mango! This salad also holds it’s flavour very well, making it a great candidate for advance preparation.
This potato salad is a dream come true! We have already had two requests for it since its initial debut at Mother’s Day dinner two weekends ago. We think what makes it so special is its simplicity. We don’t know about you, but neither of us are fans of potato “mush” salad. Seems like every back yard BBQ and salad bar has their own mushy version of potato salad, full of egg and mayonnaise. Ugh! [Read More]
This salad is such a treat! It’s perfect for early Spring because it’s still a tad chilly, in Calgary that is, but the sun is shining so a nice warm salad fills that craving for comfort food. If you want to serve this as a main course, it’s a great partner to our Lemon Baked Golden Trout.
Tina was first introduced to quinoa a few years ago when she was dining at Muse restaurant in Calgary. She was immediately in love with the texture and the flavor. She started cooking it plain and used it as a substitute for rice. Quinoa is not only versatile but it’s also a complete protein and a good source of fiber and iron!