Four Bean Salad

Source: Simply in Season
Made: August 5, 2012
Yield: 12 servings
Time to make: 15 minutes assembly + at least 1 hour to chill.

Prior preparation needed
Cook black beans and pink beans if using dried beans.

 A perennial favorite. Is there anyone who does not love the beautiful colours of a mixed bean salad?

Four Bean Salad

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Baked Squash and Apples

Source: Simply in Season
Date tried: February 16, 2018
Yield: 6 servings
Time needed: about 1 hour

This is a terrific dish. I love it. Family loved it. Win-win all round.

Baked Squash & Apples

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Fajitas

Source: Simply in Season
Date tried: July 15, 2012
Yield: 4 servings
Time needed: 20-25 minutes

This is a fajita filling that can be made with a variety of meats marinated in a choice of sauces.  I made it today using venison (purchased at our local farmers’ market from farm-raised deer) and the cilantro marinade. I love it!  The blend of cilantro, chili powder and lime juice imparts a tantalizing flavour and worked well to tenderize the meat so the quick cooking over high heat did not dry it out.

Fajitas

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Asian Grilled Salmon

Source: Simply in Season
Date tried: February 5, 2018
Yield: 4 servings
Time needed: 30 minutes

I had a bit of trouble with this as I was using a gas broiler for the first time, and not sure how that would affect timing. Also, I found no fresh salmon, so used frozen. It was still a pleasant dish, but I think with fresh salmon and a familiar broiler or grill it would have been excellent.

Asian Grilled Salmon

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Rhubarb Sorrel (or Strawberry) Crisp

Source: Simply in Season
Date tried:October 26, 2017
Yield: 12 servings
Time needed: 40-50 minutes

A fruit crisp is always a favourite dessert. I made the strawberry version today, as I had both rhubarb and strawberries in the freezer, , but I must try the sorrel version next spring when fresh sorrel is available.

Rhubarb Strawberry Crisp

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Potato Soup

Source: Simply in Season
Date tried: May 24, 2012
Yield: 3-4 servings
Time needed: 30 minutes

I love potato soup and this is one of the best recipes for potato soup I have come across. It can also be made in infinite variations with the addition of ham, cheese, ground meat, dumplings, or corn or whatever takes your fancy. I needed to use up some cauliflower so that is what I added today.

You might like to compare this recipe with Old Fashioned Potato Soup from Diet for a Small Planet.

Potato Soup
2 Tbsp. butter
½ cup (125 mL) chopped onion
3 cups (750 mL) diced potato
2 cups (500 mL) water or vegetable broth
½ tsp. salt
¼ tsp pepper
¼ cup (60 mL) celery with leaves, chopped
½ cup (125 mL) carrots, diced or shredded
1/8 to ¼ tsp ground nutmeg, dried marjoram, celery salt, dried dill weed, or paprika
2 cups (500 mL) milk
2 Tbsp. flour
Fresh parsley, chopped, for garnish

Chop, dice or shred the vegetables as indicated.
Melt butter in a large saucepan.
Add onion and sauté until translucent
Add vegetables, water (or broth) and seasonings.
Cover and cook until vegetables are tender—about 15 minutes.

(If you would like a creamy soup, take some of the cooked vegetables and pureé them. Then return to saucepan and continue.)

Mix a bit of milk into flour to make a smooth paste.

Continue adding the rest of the milk to the flour, keeping the mix smooth.
Add milk/flour mix to soup and cook until thickened, stirring constantly.
Ladle into bowls and garnish with fresh parsley

The second picture above shows the “Cheeseburger Variation”. To make this delight add 1/2 lb/250g browned ground meat and 1 cup/250ml shredded cheese to the basic soup. Just before serving stir in 1/4 cup/60 ml plain yogurt. In summertime add a garnish of finely shredded lettuce and diced tomatoes.