Category: Side Dishes

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.

Four Quick Meals

Shared by the family of Natasha Jones (Class of 2015)

These are meals that I don’t have a name for, or photos, but they are quick, easy and delicious, and so have earned a place in my Recipe Book!

Quick Meal 1 – Curry Chicken
Mix 2 small chopped onions 2 tbsp butter, turmeric, 2 tsp curry powder (or to taste). Microwave on high for 3 minutes. Add 500g sliced chicken breast, 1 cup chicken stock and cook on medium high 10 minutes.
Add 1 tbsp cornflour and cook on high for 3 minutes. Serve with steamed rice.

Quick Meal 2 – Chicken Casserole
Separate meat and bones from a BBQ chicken. Put meat in a casserole dish. Top with sliced onion and broccoli. Mix a can of cream of chicken soup with a carton of sour cream and curry. Pour over chicken and veggies. Bake at 350°F/ 180°C for 20 minutes. Sprinkle cheese on top and bake for another 10 minutes.

Quick Meal 3 – Potatoes and Veggies Omelette
Brown chopped onions in a frying pan. Peel and grate 2 potatoes and add to the onions. Cook until soft. Add other veggies of choice – chopped carrot, broccoli, beans, corn, capsicum, peas etc., cook for 2 minutes and take off heat. Beat together 3 eggs, ½ cup milk, and 1 cup grated cheese. Add mixture to the frying pan with veggies and cook like an omelette. When bottom is set, flip over or put the frying pan under a grill(Be careful if the frying pan handle is plastic!). Cook for 3 minutes or until dish is cooked. Serve sliced. Can be eaten cold for lunch next day!

Quick Meal 4 – Rice and Tuna Casserole
Mix together 2 cups cooked rice, 1 can “Cream of…”soup (chicken, mushroom etc.), 1 chopped onion, small tin of evaporated milk, 425 g tin of tuna, and grated cheese. Put the mixture in microwaveable casserole dish. Microwave for 10 minutes on high. Melt butter and mix with breadcrumbs or crushed cornflakes. Top casserole, and cook in microwave on medium for 10 minutes.

Cheesy Chicken Pancakes

Shared by the family of Natasha Jones (Class of 2015)

Cheesy Chicken Pancakes

Ingredients (makes 8 pancakes):
For pancakes:
– 1 cup plain flour
– 1 ¼ cup milk
– 2 eggs
– a knob of butter
For filling:
– 20 g butter
– 1 small brown onion, finely diced
– 2 tbsp plain flour
– ¾ cup cream
– ½ cup stock
– 1 ½ cups cooked shredded chicken (poach the chicken, and use the stock)
– 2 tbsp parsley, finely chopped
– 1/3 cup grated Parmesan cheese

1. Sift the flour and salt together in a bowl, and make a well in the centre. Break in the egg and beat with a wooden spoon, then gradually beat in the milk, drawing in the flour from the sides to make a smooth batter.
2. Spear a knob of butter with a knife to use to grease the frypan. Rub the hot frypan with a little butter, then ladle a little batter, enough to thinly coat the frypan. Cook 1-2 mins, then flip and cook the second side. Transfer to a warm plate.
3. Melt butter in a frying pan and fry onion until soft. Add flour and cook for 1 minute. Reduce heat to low and gradually stir in combined cream and stock. Bring to a simmer, add chicken and cook 5 minutes until thickened. Remove from heat, add parsley and cool for 5 mins.
4. Pre-heat grill on medium high. Fill each pancake with ¼ cup filling, and roll up to enclose. Place in a greased ovenproof dish. Top with cheese. Grill 5 mins until cheese is melty and golden. Sprinkle with extra parsley and serve.

Edamame Bruschetta

Shared by the family of Carolina Frittoli (Class of 2015)


Ingredients (4 portions):
– 100 g edamame
– 20 g Parmesan cheese
– 30 ml extra virgin olive oil
– salt, black pepper
– 1 clove of garlic
– 4 slices French bread (7mm)
– 2 slices of ham

1. Put the edamame in boiling water and boil for 4 minutes. Drain and set apart.
2. Put the edamame in a zip fastener conservation plastic bag and smash then in fine tread (about 5mm grain) with a meat tenderizer or a rolling pin.
3. Cut the Parmesan cheese in small cubes, around the same size of the edamame.
4. Move the edamame and the Parmesan cheese in a bowl with the salt, black pepper, live oil and mix all the ingredients together. Then put this topping in the fridge for a while (2 days would be the best).
5. Cut the garlic in half and spread it on the French bread that you cut in diagonal. Then put the slices of bread in the oven (200C) for at least 3 minutes, until the color changes to bronze/gold.
6. Put the slices of ham in a frying pan and cook them for a little bit, until slightly crunchy.
7. Put the topping on the bread with the ham. Add some salt, black pepper and olive oil and serve the bruschetta on a big plate.

The Potato Thing

Shared by the family of Kianu Taylor (Class of 2015)

– 1/3 cup margarine
– 1 cup chopped onions
– 1 32 oz bag frozen Southern-style hashbrowns
– 5 eggs
– 1 cup (or more) chopped ham (or hot dogs)
– 1 cup shredded sharp cheese

1. Saute onions in margarine, add potatoes and cover pan, stirring often
until brown.
2. Add salt and pepper as desired.
3. Beat eggs and pour evenly over potatoes.
4. Cover with ham and shredded cheese.
5. Cook until eggs are done. Top with ketchup or salsa.

Rice With Other Stuff

Shared by Monna McDiarmid

Buy a rice cooker or at least a pot with sides that curve up around and above the lid.  It will make the clean up far easier.

Stir one of the following into some hot cooked rice for an easy meal:

  • butter and grated parmesan cheese
  • sliced mushrooms which have been sautéed in butter with a teaspoon of ground coriander
  • handful of toasted pine nuts
  • hot spinach (you can microwave frozen spinach for 2 – 3 minutes, then drain it) and butter
  • a spoonful of black olive paste and a couple of finely-sliced sun dried tomatoes
  • shredded carrot, toasted flaked almonds and raisins
  • a lump of garlic and herb soft cheese
  • handful of chopped fresh mint and half a cucumber, peeled and diced
  • spoonful of basil pesto (you can buy pesto or make it from scratch)
  • finely chopped chili peppers and chopped fresh cilantro

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.

Scalloped Potatoes

Shared by Monna McDiarmid

– 6 or 8 potatoes – sliced
– 1 cup flour
– salt and pepper
– milk
– chopped onions

1. In a greased casserole dish, spread a layer of potatoes, sprinkle with flour, slat and pepper and top with onions.
2. Repeat until ingredients reach top of casserole – dot with butter and add milk.
3. In conventional oven – cook for one hour. In a microwave – cook until soft.

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.

Baked Potatoes

Shared by the family of Dessislava Veltcheva (Class of 2014)

This is a very easy recipe but the result is incredibly delicious. It can be considered as a side dish, or main dish with green salad.

Preparation time – 15 minutes
Cooking time  – 40-45 minutes

For 4-5 servings
– 1 kg fresh potatoes, peeled and cut in half. It is preferable to use small size fresh potatoes.
– 2 tablespoons olive oil
– Salt
– Black pepper
– Savory (optional)

1. Mix the potato halves in a bowl with olive oil, salt and black pepper. It is important, that the potatoes are well covered with oil from all sides.
2. Place potato halves face down (cut-side down) on a baking sheet in baking tin. Sprinkle salt and pepper over the potatoes. Do not add water!
3. Bake for about 40-45 minutes in an oven at 200C until potatoes become golden brown and can be pierced easily with a fork.