Recipe Day

Did you know?

– The first representation of salad appeared in paintings on Egyptian tombs in 4500 BC.
– Lettuce was first eaten by the ancient kings of Persia 2,500 years ago. The ancient Greeks and Romans thought it helped you to have a good night’s sleep.
– The lettuce we see today actually started out as a weed around the Mediterranean basin.
– Christopher Columbus introduced lettuce to the new world and from there lettuce in the United States went into cultivation.
– Salad acquired its nobility during the Greek and Roman civilisations and became essential nourishment. The Romans in particular grew it and consumed it raw and minced. Under the emperor Dominican, the Romans would serve salad as a starter, where previously it had been served at the end of a meal.

Here’s a little help on dressing up your salads.

Mmmmmmm

Mmmmmmm

 

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8 responses to “Recipe Day

  • Leesa

    Thanks Jo!! Cannot wait to try some of these 🙂

  • Crystal

    Thanks Jo! I was in need of these recipes! 🙂

  • Robyn

    Yay! I was hoping for a few recipes like this! Salads are new for me – not a big salad eater! Going to give these a try! 🙂

    Question – is there a better kind of bacon to use? Thanks!

    • Jo

      I’ve learned to love salads. I never ate them before either.

      Bacon – yes, get it from a local farmer so you know where it came from and it’s not full of additives and nitrates. We (and lots of people from the gym) go to Stephen Taylor at the Moncton Market. Highly recommend getting up early Saturday morning and going 🙂 make it part of your weekly routine. Lots of fruits and veggies there too and some cheaper than the grocery store.
      You could also try Dolma foods on St George, they carry some of the market vendors meat/produce and are open during the week.

  • Valerie Arseneau

    fun facts about salad? who knew!! thanks jo!

  • Gillyon

    Sick of eggs for breakfy? Just made this and it is AMAZING!

    Apple, Butternut Squash & Bacon Hash
    2 cups diced butternut squash
    1 1/2 cups diced tart apples (about 2 medium sized apples)
    1/2 of large a onion chopped
    4-5 strips o bacon
    1/4 cup chopped scallions
    2 Tbls olive oil, coconut oil or ghee
    1/2 tsp coarse ground salt (or to taste)
    1/ tsp fresh cracked pepper (or to taste)

    Preheat the oven to broil
    After prepping the ingredients, heat a large skillet over a medium heat.
    While the skillet is heating up, spread the diced butternut squash out evenly onto a parchment paper lined cookie sheet. Place under the broiler. Check and flip/stir the squash every 3-5 min till it just starts to brown in spots. Watch that it doesn’t burn to much. Remove from the oven. Alternatively, you could cook the squash in the skillet. I liked the flavor and lightness that the baked squash added to the dish though.
    Add the oil to the skillet and then the chopped onions (not the scallions), cook until they just start to caramelize then remove from the pan.
    Cut the bacon/side pork into bite size pieces OR coarsely chop the pecans. Cook the bacon in the pan until cooked to your liking.
    If you feel there is to much fat left in the pan (for your taste) pour some of it out into a dish. Then add all the ingredients together except the scallions… the squash, apples, cooked onion, and the bacon. Continue to cook and stir the hash until the apples just begin to soften. It helps to spread the hash evenly around the pan, then let it sit for a monemt before continuing to flip/stir it around again. This will help it to ‘brown’ instead of steam itself, which could result in a soggy hash.
    Remove from the heat, add the scallions coarse salt and cracked pepper to taste.

  • Crystal

    Thanks for the recipe Gyllion, I am going to give this one a go this weekend…after I hit the market! 🙂

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