Entries by Robin Hardy

CALIFORNIA SPRING ROLLS

INGREDIENTS Sauce 1/2 cup (125 mL) mayonnaise 2 tbsp (30 mL) rice vinegar 2 tbsp (30 mL) chopped fresh cilantro 4 tsp (20 mL) wasabi paste 1 tsp (5 mL) sesame oil Spring Rolls 1 lb (450 g) cooked shrimp, peeled and deveined, tails removed (about 3 cups/750 mL), coarsely chopped 1/4 tsp (1 mL) salt 2 large carrots, peeled 1 medium seedless cucumber 2   avocados 12 (8-in./20-cm) rice wrappers 1 cup (250 mL) water DIRECTIONS Combine […]

TUSCAN SALMON AND BEAN SALAD

INGREDIENTS Dressing 2 tbsp (30 mL) small capers, finely chopped 2 tbsp (30 mL) olive oil 2 tbsp (30 mL) mayonnaise 1 tbsp (15 mL) red wine vinegar 1 tbsp (15 mL) snipped fresh basil 3 garlic cloves, pressed 1/2 shallot, finely chopped 1/2 tsp (2 mL) Dijon mustard 1/4 tsp (1 mL) salt 1/8 tsp (0.5 mL) coarsely ground black pepper Bean Spread and Salad 1` can (15 oz or 540 mL) cannellini or […]

MEDITERRANEAN ORZO SALAD

INGREDIENTS 1 lb (450g) asparagus spears, trimmed 1 large red bell pepper, cut into 1-inch (2.5-cm) wedges 1 medium red onion, sliced into 1/2-inch (1-cm) wedges 1 tbsp (15 mL) olive oil 2   garlic cloves, pressed  Salt and coarsely ground black pepper (optional) 3/4 cup (175 mL) uncooked orzo pasta 1 can (15 ounces or 540 mL) garbanzo beans, drained and rinsed 1 package (4 ounces/125 g) crumbled feta […]