Baja Bean
Caprese
Mandarin Orange
Wild Pea, Sea Asparagus and Orange
Pseudo Caesar
Wild Rice
Bean and Tuna
1. BAJA BEAN SALAD
450g/16oz can black beans
450g/16oz can corn
1 each red and green pepper
2-4 tomatoes
1 jicama grated
cilantro
Salad Dressing: 1/4c olive oil, 2-3 large limes, 1 tbsp honey, 1 tsp cumin, salt and pepper. Make in shake jar.
Directions: Chop onion, peppers and tomatoes into bite-sized pieces. Peel jicama and grate. Rinse canned pdts and add.
2. CAPRESE SALAD WITH BASIL VINAIGRETTE
3 tomatoes sliced, 1 container bocconcini cheese (soft unripe mozzarella), 4 sprigs fresh basil
Basil Vinaigrette: Mix 1 shallot finely chopped, 1 tbsp balsamic vinegar, 1 tsp lemon juice, 3 sprigs fresh basil, 2 tbsp olive oil, dash chili powder.
Salad: Layer tomato with basil leaves, then bocconcini then drizzle with dressing. Salt.
3. MANDARIN ORANGE SALAD
In a salad bowl toss:
1-2 heads of torn leaf lettuce [or washed and trimmed Romaine that travels well]
1/2 cup slivered almonds-toasted
1 can Mandarin orange sections-drained
Shake dressing in a glass [or plastic] jar:
1/2 cup olive oil
3 tbsp balsamic vinegar
2 tbsp sugar
squirt of prepared mustard
1-2 cloves garlic, minced
4. SUMMERTIME WILD PEA, SAMPHIRE, ORANGE SALAD
1 c sea asparagus
1 c shelled beach peas
1 orange, peeled and chipped
2 tbsp toasted pine nuts
Dressing: 2 tbsp balsamic vinegar, 2 tbsp orange juice, 1 tbsp olive oil, 1 tsp Dijon mustard, pinch of salt, ¼ tsp sugar.
Sea asparagus, known as American glasswort or Pacific samphire is a succulent, salty-tasting plant with leafless jointed stems. The blue green plant grows around tide flats and salt marches. In early summer gather only the tender upper stems, wash thoroughly to remove salt. Cover with water, bring to boil and drain immediately. Add a small amount of fresh water, steam until tender crisp, about 5 minutes. Drain well
Beach pea is a perennial herb that grows on sandy beaches. The leaves are rounded. Steam for 5 minutes.
Combine all. Serves 2.
5. PSEUDO-CAESAR SALAD serves 2
Most of these items will keep unrefrigerated for nearly a week, so you can even enjoy crisp salad near the end of a trip.
At home: Package fresh veggies together in a breathable bag. Pack dressing in an appropriately sized leak proof plastic bottle.
In camp: Combine everything about 15 minutes before you want to eat.
¼ c sweet onion chopped
½ c red bell pepper
2 c Chinese cabbage or celery
1 tbsp. dried cherries or cranberries
1 tbsp. walnuts
croutons – enough to sprinkle liberally
Dress with Newman’s Own Caesar dressing. Can be repackaged in a Nalgene container.
6. NUTTY WILD RICE SALAD Feeds 6-8
1 cup broken wild rice
1 cup raisins
1 cup chopped walnuts
1 large orange
2 to 6 green onions (subject to taste)
1/4 cup olive oil
1/4 cup chopped fresh mint (or dried)
Directions:
Broken wild rice is preferred over the full grain variety as full grain takes 45 minutes to cook while broken wild rice cooks in 20 to 25 minutes.
1. Begin by cooking the rice. Rinse wild rice thoroughly before cooking. Add 3 cups cold water to 1 cup wild rice in a pot. Cover and bring to a boil. Reduce heat immediately after boiling begins. Simmer on low temperature for 20 minutes more. Remove from heat and drain any excess water ( should be very little if any ) and fluff with fork.
2. While waiting for rice to boil, grate the orange’s rind and save. Extract and save the juice from the orange (approximately 1/4 to 1/3 a cup). Chop mint and onions.
3. Mix olive oil, orange juice, onions, mint, orange rind, walnuts and raisins.
4. Add the above mixture to the rice and mix well.
5. Let stand for 1 to 2 hours for the flavours to blend.
7. FAGIOLI ELBANA CON TONNO serves six
A wonderful white bean and tuna salad for lunch or as an appetizer:
2 cups white beans or 2 cans of white kidney beans (cannellini).
1/3 cup extra virgin olive oil (always have the best you can afford in your spice bag!)
juice of one lemon
1 bunch green onions, chopped
1 bunch cilantro or parsley, chopped
3 cans quality chunk tuna
lettuce leaves
1 (or more) orange, sliced thinly and/or marinated artichoke hearts
Soak beans over night, drain and refresh water and boil for an hour or more in the morning while you’re sipping your espresso. When tender drain and cool and gently toss with the oil, lemon juice, onions and cilantro. Arrange on a platter lined with lettuce and top with tuna chunks. Garnish with orange slices.