Category: Salads and Vegetables

Classic Nicoise Salad

Shared by the Family of Emma Jannelli (Class of 2017) and Chloe Jannelli (Class of 2020)

Total time: 55 min
Active time: 45 min
Level: Easy

Ingredients (makes 4 servings)

– 1 pound red-skinned potatoes, sliced 1/3 inch thick
– Kosher salt
– 2 tablespoons dry white wine
– 10 ounces haricots verts or thin green beans, trimmed
– 4 large eggs
– 1/4 cup white wine vinegar
– 1/2 shallot, minced (about 2 tablespoons)
– 2 tablespoons dijon mustard
– 1 tablespoon chopped fresh thyme
– freshly ground pepper
– 3/4 cup extra-virgin olive oil
– 8 cherry tomatoes or small cocktail tomatoes, halved or quartered
– 1 head Boston lettuce, leaves separated
– 6 radishes, trimmed and quartered
– 2 5 1/2-ounce cans Italian or Spanish tuna packed in olive oil, drained
– 1/2 cup nicoise olives


1. Put potatoes in a medium saucepan, cover with cold water and season with salt. Bring to a simmer over medium-high heat and cook until fork-tender, about 5 minutes. Drain and transfer to a medium bowl; drizzle with the wine and let cool. Reserve the saucepan.
2. Meanwhile, bring a separate saucepan of salted water to a boil. Fill a bowl with salted ice water. Add the haricots verts to the boiling water; cook until crisp-tender and bright green, 2 to 4 minutes. Drain and immediately plunge into the ice water to cool; drain and pat dry.
3. Place the eggs in the reserved saucepan and cover with cold water by about 1 inch. Bring to a simmer over medium-high heat, then cover, remove from the heat and let stand, 10 to 12 minutes. Drain, then run under cold water to cool. Peel under cold running water.
4. Make the dressing: whisk the vinegar, shallot, mustard, thyme, 1/2 teaspoon salt, and pepper to taste in a bowl. Whisk in the olive oil in a slow, steady stream until emulsified.
5. Toss the tomatoes in a small bowl with salt and pepper to taste. Add about 1/4 cup dressing to the potatoes and toss.
6. Quarter the hard-cooked eggs.
7. Divide the lettuce among 4 plates. Arrange the potatoes, haricots verts, radishes, hard-boiled eggs and tuna on top. Pour any juices from the tomatoes into the dressing, then add the tomatoes to the plates. Drizzle with the dressing and top with the olives.

Le Pan Bagnat (Wet Bread)

Shared by the family of Emma Jannelli (Class of 2017) and Chloe Jannelli (Class of 2020)

Ingredients for 4 sandwiches

– Round rustic bread loaf or baguettes
– Tomatoes, cored and thinly sliced crosswise
– Red onion
– Little green peppers
– Artichoke hearts,
– Tuna or anchovies
– Hard boiled eggs
– Basilic,
– Black olives,
– Olive oil,
– Salt,pepper


1. Slice the bread horizontally into 2 pieces. Tear out some of the soft bread in the center of each side, making a slight well in the bread.
2. Place the tuna, green pepper, red onion, hard-boiled eggs, olives, basilic and tomato on the bottom side of the bread in that order.
3. Drizzle the oil with salt and pepper over the vegetables, top with the second piece of bread, and wrap tightly in plastic wrap. Let stand at room temperature for 2 hours before serving.

Broccoli and Cheese Casserole

Shared by Monna McDiarmid

This is one of my mom’s favourite recipes. We always have it with Christmas and Thanksgiving dinners.

– 1 10 oz broccoli – well cooked
– 1 can mushroom soup
– ½ cup grated cheese
– ¼ cup milk
– ¼ cup mayonnaise
– 1 egg beaten
– ¼ cup dry, fine, bread crumbs
– 1 tbsp. melted butter

Cook broccoli and drain. Stir soup and cheese.  Gradually add milk, mayonnaise and egg.  Stir to blend. Pour over broccoli combine crumbs and melted butter, sprinkle on top.  Bake at 350 degrees F until heated, approximately 35 minutes.

Stir-fried Vegetables

Shared by Monna McDiarmid

– 2 tbsp (25 ml) Olive oil
– 2 garlic cloves, crushed
– 2 cups (500 ml) thinly sliced onions
– 2 cups (500 ml) thinly sliced turnips
– 2 cups (500 ml) thinly sliced carrots
– 2 cups (500 ml) thinly sliced zucchini
– 2 tbsp (25 ml) chicken stock or water
– ¼ cup (50 ml) chopped fresh basil
– Salt and freshly ground pepper to taste
– Substitute potatoes, sweet potatoes, parsnips or celery, if desired.

In a large skillet or wok, heat oil, on high heat, until hot.  Add garlic and onions and stir-fry for 1 minute.  Add remaining vegetables and stir-fry until vegetables are slightly limp.  Add stock, cover and simmer 3 minutes or until vegetables are crisp-tender.  Stir in basil, salt and pepper to taste.

Potato Salad

Shared by Monna McDiarmid

– 2 lbs waxy potatoes

For the dressing:
– 6 tbsp extra-virgin olive oil
– 1 lemon (only the juice)
– 1 clove garlic, very fine chopped
– 2 tbsp chopped fresh herbs (parsley, basil, thyme, or oregano)
– salt and freshly ground black pepper

Wash the potatoes, but DO NOT peel them. Boil or steam until tender. When they are cool enough to handle, peel them. Cut the potatoes into dice.
While potatoes are cooking, mix together all the dressing ingredients.
Pour the dressing over the potatoes while they are still warm. Mix well. Serve at room temperature or cold.
* Dress while potatoes are still warm so the flavors are fully absorbed.

Tomato, Mozzarella, and Basil Salad Glucksman

Shared by Monna McDiarmid

For 2 servings
– 1 tablespoon extra-virgin olive oil
– 3 tablespoons balsamic vinegar
– 1 teaspoon minced garlic
– 1/4 teaspoon English dry mustard
– 1/8 teaspoon sugar
– 1 large vine-ripened tomato, cut into 1/4-inch-thick slices
– 1/4 pound mozzarella cheese (preferably fresh), cut into 1/4-inch-thick slices
– 6 to 8 large fresh basil leaves, sliced thin

In a small bowl whisk together oil, vinegar, garlic, mustard, sugar, and salt and pepper to taste. On a platter arrange tomato slices alternately with mozzarella and top with basil.  Drizzle salad with vinaigrette.

Variation: You can also add sliced mushrooms and replace basil with parsley.

Broccoli Salad

Shared by Monna McDiarmid

– 4 cups broccoli flowers
– 1/2 cup sunflower seeds
– 1/2 cup crumbled feta cheese
– 1/2 cup sliced red onion

– 1/2 cup plain yogurt
– 2 tbsp. sugar
– salt and pepper to taste
– 1/4 cup mayo (light)
– 1 tbsp. lemon juice

Combine all ingredients in a bowl. Refrigerate 2 hours or overnight before serving.

Greek Salad

Shared by Monna McDiarmid

For 4 servings
– 3 – 4 tomatoes
– 1 onion
– Feta cheese
– 1 cucumber
– Olive oil
– Salt
– Olives
– Oregano

1. Cut the tomatoes, the onion and the cucumber in slices.
2. Mix them, add salt and some pieces of feta cheese, oregano.
3. Use olive oil, or a combination of olive oil and vinegar, as your salad dressing.

Mr. Priebe’s Never Fail Salad

Shared by Monna McDiarmid

Some people get bummed out about making salads. Maybe that is because they always make the same salad so they are BORED… or maybe it’s all that chopping. The thing is that salad does not have to be boring OR hard work. Here is our friend Jay Priebe’s secret to great salads…

– a leaf (Romaine lettuce, iceberg lettuce, spinach etc.)
– a fruit (fresh or dried – raisins, apple, pear, mango, tangerine, cranberry, tomato (yes, a tomato is a fruit), strawberry)
– a nut (peanut, cashew, almond slivers)
– a cheese (cheddar, feta, goat cheese, parmesan, asiago, mozzarella)
– a salad dressing

Favourite variations:
– Romaine lettuce, thin slices of fresh pear, cashew halves, small chunks of blue cheese served with an oil and vinegar dressing (Monna McDiarmid)
– Baby spinach leaves, pistachio nuts, chunks of blue cheese chunks, cubes of grapefruit, and a salad dressing made of balsamic vinegar, olive oil and maple syrup. (Jay Priebe)

Spinach Dip

Shared by Monna McDiarmid

– 1 cup mayonnaise
– 1 cup sour cream
– 1 pkg Knorr vegetable soup mix
– 2 pkg spinach (frozen-shredded or fresh)
– 1 loaf of pumpernickel bread

Defrost spinach, be sure to squeeze out excess water. Blend ingredients together. Hollow out loaf of pumpernickel bread. Spoon mixture into bread. Use excess bread to dip. Can also use crackers.