This is very much one of our family’s “go-to” recipes. Slightly spicy, with a good mix of interesting flavours, it’s great on it’s own for lunch, or as a side dish for supper. Soba noodles have an earthiness that plain wheat noodles just don’t deliver. Combined with the soy based dressing, they create a dish that totally satisfies. Try serving it with some sliced, grilled chicken, and some steamed vegetables. This little noodle salad lasts well in the fridge for up to five days. Just think, five whole days of lunches prepared in one go! Our family usually doubles this recipe; consequently all the photos show the double portions. Continue reading
A robust winter salad can break the monotony of root vegetables and mash. This roasted pear over crisp greens salad with a sprinkling of seeds makes a lovely starter. We recently served this salad to a group of sixty, and it was so simple to do for a large group, but its taste and presentation make it special.
It is shown here with a light Crème Fraîche dressing, but is also very good served with a Balsamic Maple Dressing. Continue reading
1 Garlic clove, pressed
1 T maple syrup
1 T Balsamic vinegar
1 T Red wine vinegar
1 t Dijon
¼ olive oil
Whisk together until emulsified.
Store covered in the fridge for up to a week.