Festive Wheat Berry Salad

Christmas is just two days away and I thought I'd share with you my favourite holiday salad in case some of  you were in need of a last minute appetizer idea. I hope you all have a very safe and merry Christmas!!

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Festive Wheat Berry Salad

Serves: 4 to 6

1 cup wheat berries, rinsed
Salt and freshly ground pepper
3 parsnips, cut into 1/2-inch pieces
1 small butternut squash, halved, seeded, peeled and cut into 12-inch pieces
1 large red onion, cut into 1/2-inch pieces
5 cloves garlic, unpeeled
1/4 cup olive oil, plus more as needed
2 Tbs. balsamic vinegar
1/2 cup chopped fresh flat-leaf parsley
1/2 cup dried cranberries
2 green onions, dark and light green parts, chopped

In a pot, combine 3 1/2 cups water, the wheat berries and 1/2 teaspoon salt and bring to a boil. Reduce the heat to low, cover and cook until tender, about 1 hour. Drain and place in a large bowl.

Meanwhile, preheat the oven to 450ºF (220ºC). Line a baking sheet with parchment paper. Put the parsnips, squash, red onion and garlic on the prepared sheet. Drizzle with the 1/4 cup oil and the vinegar and season generously with salt and pepper. Roast, stirring once, until the vegetables are caramelized and fork-tender, about 25 minutes. Peel the roasted garlic, break into small pieces and return to the sheet.

Add the roasted vegetables to the bowl with the wheat berries and stir to combine. Add the parsley, cranberries and green onions and mix well. Drizzle with additional oil if the mixture needs more moisture. Season with salt and pepper and serve.

Summer Citrus Chickpea Salad

Here's a delicious recipe for the perfect salad this summer. The flavors are just incredible and tt looks like a million bucks. Take it to a whole new level of goodness and serve it with a toasted fresh baguette and the herbed feta spread. Happy summer everyone!!!
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Summer Citrus Chickpea Salad
Serves: 4

Ingredients:
3 cups chickpeas (or 2 (15-ounce) cans, drained and rinsed)
4 green onions, thinly sliced
2 ears grilled corn, cut from the cob
1 pint cherry tomatoes, quartered
3 tablespoons chopped fresh basil
2 tablespoons snipped fresh chives
1/4 teaspoon salt
1/4 teaspoon pepper
3 tablespoons olive oil
2 tablespoons red wine vinegar
1 1/2 tablespoons honey
3 garlic cloves, minced or pressed
1 lime, juiced and zested

Directions:
In a large bowl, combine the chickpeas, onions, corn, tomatoes, basil and chives. Toss well with the salt and pepper. In a small saucepan, add the oil, vinegar, honey, garlic, lime juice and zest. Heat over low heat and whisk until the mixture is warm and garlic cloves are sizzling a bit.

Pour the liquid over the chickpeas and and toss well to coat. Cover with a piece of plastic wrap and refrigerate for at least 30 minutes before serving. It tastes better as it sits! Serve with toasted baguettes spread with Herbed Feta Spread
(Recipes for both below)

Fresh French Baguette
Makes: 2 Loaves

1 1/2 tablespoons dry active yeast
2 tablespoons honey
3 1/2 to 4 cups all-purpose flour, plus more for dusting
2 teaspoons salt
Canola oil, for greasing bowl
Cornmeal, for dusting pan

Combine the honey, yeast and 1/2 cup warm water. Stir to combine and let the mixture stand until the yeast is activated and begins to foam, 5 minutes.

Mix the flour and salt in a large mixing bowl with a dough hook and slowly add in the yeast mixture. Gradually add 1 cup warm water and mix until the dough comes together into a ball that is not too wet (you may not need all of the water). If the dough is sticky, add a little bit more flour. Turn out the dough onto a floured surface and knead until the dough is smooth and elastic, 2 to 6 minutes. You can do the thumbprint test: press in the dough with your thumb and it should bounce back when it's ready.

Form the dough into a ball, place it in a lightly-oiled bowl and cover with a dishcloth, so it doesn't dry out. Let rest in a warm environment until doubled in size, 25 to 30 minutes.

Punch down the dough and divide it in half. Shape into 2 baguettes by making a flat rectangle out of your dough, then folding the top and bottom towards the middle, like an envelope, and sealing the seam with your fingers. Keep repeating the folding and sealing, stretching the rectangle lengthwise as you go, until it's about 12 to 14 inches long and 2 inches wide. Fold and seal either end to round. Flip seam-side down and place on a sheet pan or baguette pan that has been dusted with cornmeal. Score the tops of the loaves, making deep diagonal slits 1/2-inch deep, cover with a dishcloth and let rise in a warm environment until they have doubled in size, 25 minutes.

Preheat the oven to 450 degrees F and position your oven racks with one on the bottom and the other in the middle. Place an oven-safe (non-glass) bowl or pan on the bottom rack.

When your bread has doubled for the second time, remove the towel and quickly and simultaneously, slide the sheet tray with the baguettes onto the middle rack while carefully throwing the ice cubes into the bowl on the bottom rack. The ice will create a burst of steam that will give you a nice crispy crust. Quickly shut the oven door so no steam escapes. Bake the baguettes until golden brown, 15 minutes.

Herbed Feta Spread
Makes: 1 1/4 cup

Ingredients:

6 ounces feta
1/2 cup finely chopped fresh flat-leaf parsley
1/4 cup finely chopped fresh mint
2 tablespoons finely chopped fresh dill,
salt and freshly ground black pepper
Olive oil

Blend feta and a splash of water in a food processor. Transfer to a medium bowl and mix in parsley, mint, and chopped dill; season with salt and pepper and a drizzle of olive oil

Thai Crunch Chicken Salad

This is one flavour-packed salad with incredible flavours and textures. It's eye candy on a plate. A perfect choice for lunch. If you're having friends over this is a perfect starter to your dinner. Enjoy!!!!
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Thai Crunch Chicken Salad

Makes: 4 to 6

Spicy Peanut Dressing

1/2 cup crunchy peanut butter
6 tablespoons hoisin sauce
2 tablespoons  rice vinegar
2 tablespoons brown sugar
1-3 teaspoons of chili-garlic sauce
1 teaspoon sesame oil
1/2 teaspoon minced ginger
1/2 cup water

Combine all ingredients in a small saucepan over medium/low heat.  Heat until hot, but not boiling, and sugar is dissolved.  Pour mixture into a blender and blend until smooth about 20 seconds.  Taste and adjust seasoning if necessary.  Cover and chill.

Cilantro Lime Dressing

1/2 cup vegetable oil
1/4 cup unseasoned rice vinegar
1/2 cup coarsely chopped cilantro
1/4 cup minced red bell pepper
1/4 cup honey
4 teaspoons Dijon mustard
2 teaspoons sesame oil
2 teaspoons fresh lime juice
2 cloves of garlic
Salt
Fresh ground black pepper

Combine all ingredients in a blender and blend on high for 20 seconds, or until cilantro is chopped fine, but not entirely pureed.  Taste and adjust seasoning in necessary.  Cover and chill.

Salad

1 Head Napa cabbage, thinly sliced
2 cups thinly sliced red cabbage
1 cup pre-cooked, shelled edamame
4 green onions, finely chopped
1 red bell pepper, julienned
2 cups carrots, julienned
1/2 cup chopped cilantro
3 chicken breasts, cooked and sliced very thin
1/2-1 cup salted cocktail peanuts

Combine cabbages, edamame, green onions, red bell pepper, carrots, cilantro and chicken in a large bowl.  Add enough spicy peanut dressing to lightly coat salad ingredients.  Taste and adjust seasonings if necessary.  Plate and drizzle with cilantro-lime dressing and garnish with additional cilantro, green onions and peanuts.  Enjoy!