Courtesy of BC Fresh

2 lbs. BCfresh Red Nugget Potatoes 1 kg
1 BC red bell pepper, cored and thinly sliced into julienne strips
4 whole BC green onions, diagonally sliced
1 stalk BC celery, thinly diagonally sliced

Dressing:
1/2 cup buttermilk 125 g
1 Tbsp. finely chopped fresh chives 15 mL
1/4 tsp. finely grated lemon peel 1 mL
1 tsp. Dijon mustard 5 mL
Pinch of salt
Freshly ground white pepper

Optional:
6.5 oz. chunk light tuna packed in water, drained 184 g

Instructions

Scrub unpeeled potatoes, cutting larger ones into halves. Place in a large saucepan with 1/2″ (1 cm) water. Bring to a boil. Reduce heat to medium, cover and gently steam for about 15 minutes or until potatoes are almost tender when pierced with a fork. Strain, return to the burner and shake briefly to dry. Set aside to briefly cool.

Meanwhile, prepare dressing combining ingredients in a large serving dish. Stir to blend. Add partially cooled potatoes along with red pepper strips, green onions and celery. Toss together to evenly coat with dressing. Refrigerate to completely cool. Add chunks of drained, chunk light tuna and additional gratings of fresh pepper before serving, if you wish.

Makes 4 servings.

Beet & Pear Salad

April 2, 2009

Courtesy of BC Fresh

8 medium BCfresh BEETS, cooked and peeled
1/2 cup plain low-fat yogurt 125 mL
2 Tbsp. liquid honey 30 mL
1 tsp. Dijon mustard 5 mL
1/8 tsp. grated nutmeg .5 mL
2 Tbsp. chopped fresh mint 30 mL
Grated rind and juice from 1 orange
Salt and pepper
8 large BC LEAF LETTUCE leaves
2 BC BARTLET or ANJOU PEARS
Watercress sprigs

Instructions

In large bowl, combine yogurt, honey, mustard, nutmeg, mint, orange rind and juice and salt and pepper to taste. Stir beets into yogurt dressing.

Arrange 1 lettuce leaf on each of 8 salad plates. Spoon beet mixture onto the top of the lettuce. Thinly slice pears. Arrange pear slices and watercress sprigs on top of beet mixture.

Makes 6 servings.

Pickled Mushroom Salad
Ingredients

1.5 cup white wine vinegar

.25 cup sugar

1 TBS of sea salt

.25 cup mix of thyme, savory oregano and sage

1 cup of your favourite mushrooms

4 heads of endive
Coarsely grated Parmesan Cheese

Method:
In a sauce pan combine the vinegar, sugar and salt with 1.5 cup of water. Bring to a simmer until the salt and sugar has dissolved. Add the herbs and steep off the heat for few minutes. Add the mushrooms and return to a simmer for 25 minutes. Let cool and cover.
Mix together mushrooms and endives with olive oil and add the parmesan cheese on top and serve.

Garden Fresh Turkey Stir-Fry

February 28, 2009

* 1/2 tsp. EACH: salt, pepper, garlic powder & paprika
* 3 tbsp. vegetable oil
* 1 lb turkey breast, cut in 1/2 inch (1 cm) strips
* 1 EACH: yellow & green peppers, thinly sliced

* 1 cup snow peas
* 1/2 tsp. italian seasoning
* 8-10 cherry tomatoes

In a plastic bag combine salt, pepper, garlic powder and paprika; mix well. Add turkey strips and coat with seasonings. In a skillet or wok, heat 2 tbsp. (25 mL) oil; stir-fry turkey 3-4 minutes or until no longer pink inside. Remove from skillet, keep warm. Add remaining oil, yellow peppers, green peppers and snow peas. Stir-fry 1 minute. Sprinkle with italian seasoning; reduce heat and cook 2 minutes until vegetables are tender crisp. Add turkey and tomatoes. Heat 2 minutes longer until warmed through.

Slice turkey and vegetables ahead of time for fast preparation. Serve over hot boiled rice.